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Stobernack T, Höper T, Herfurth UM. How processing affects marker peptide quantification - A comprehensive estimation on bovine material relevant for food and feed control. Food Chem 2024; 454:139768. [PMID: 38820638 DOI: 10.1016/j.foodchem.2024.139768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 05/03/2024] [Accepted: 05/19/2024] [Indexed: 06/02/2024]
Abstract
Processing food and feed challenges official control e.g. by modifying proteins, which leads to significant underestimation in targeted, MS-based protein quantification. Whereas numerous studies identified processing-induced changes on proteins in various combinations of matrices and processing conditions, studying their impact semi-quantitatively on specific protein sequences might unveil approaches to improve protein quantification accuracy. Thus, 335 post-translational modifications (e.g. oxidation, deamidation, carboxymethylation, Amadori, acrolein adduction) were identified by bottom-up proteomic analysis of 37 bovine materials relevant in food and feed (meat, bone, blood, milk) with varying processing degrees (raw, spray-dried, pressure-sterilized). To mimic protein recovery in a targeted analysis, peak areas of marker and reference peptides were compared to those of their modified versions, which revealed peptide-specific recoveries and variances across all samples. Detailed analysis suggests that incorporating two modified versions additionally to the unmodified marker may significantly improve quantification accuracy in targeted MS-based food and feed control in processed matrices.
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Affiliation(s)
- Tobias Stobernack
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; Technische Universität Berlin, Institute of Biotechnology, Bioanalytics, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Tessa Höper
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Uta M Herfurth
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
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2
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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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3
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Carrapiso AI, Pimienta M, Martín L, Cardenia V, Andrés AI. Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers. Foods 2023; 12:3757. [PMID: 37893650 PMCID: PMC10606866 DOI: 10.3390/foods12203757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation.
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Affiliation(s)
- Ana Isabel Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Manuel Pimienta
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Lourdes Martín
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Ana Isabel Andrés
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
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4
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da Costa TSA, da Silva JAR, Faturi C, Silva AGME, do Rêgo AC, Monteiro EMM, Budel JCDC, de Castro VCG, Barbosa AVC, da Silva WC, Lourenço-Junior JDB. Evaluation of the quality of meat and carcasses from sheep fed diets containing three types of oils. Front Vet Sci 2023; 10:1103516. [PMID: 37483296 PMCID: PMC10359496 DOI: 10.3389/fvets.2023.1103516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 06/05/2023] [Indexed: 07/25/2023] Open
Abstract
The objective of this research was to evaluate the quantitative and qualitative characteristics of the carcass and meat of lambs fed with different types of oil. Thirty male, uncastrated, mixed breed (Santa Inês × Dorper) sheep were used in this experiment and were distributed in random blocks with three treatments and 10 replicates per treatment, where each animal represents a replicated experimental unit. The three treatments were the following experimental diets: soybean oil in natura; soybean oil after use in frying, and palm oil (Elaeis guineensis). The oils were incorporated into the sheep diets at a level of 4%. Carcasses were evaluated for hot and cold yield, loss due to cooling, finish, conformation, internal fat concentration, morphometric measurements, tissue composition, and commercial cuts. The addition of soybean oil in natura, residual soybean oil from frying, and palm oil to the sheep diets did not alter any of the evaluated characteristics, which therefore can be interpreted as favoring the use of any of these three oils as a supplement to their diet, and the three oils imparted good characteristics to the carcasses and the meat.
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Affiliation(s)
- Thays Syntya Antunes da Costa
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Brazilian Agricultural Research Corporation (EMBRAPA), Federal University of Para (UFPA), Federal Rural University of the Amazon (UFRA), Castanhal, Brazil
| | | | - Cristian Faturi
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belém, Brazil
| | - André Guimarães Maciel e Silva
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Brazilian Agricultural Research Corporation (EMBRAPA), Federal University of Para (UFPA), Federal Rural University of the Amazon (UFRA), Castanhal, Brazil
| | - Aníbal Coutinho do Rêgo
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belém, Brazil
| | | | | | - Vinícius Costa Gomes de Castro
- Postgraduate Program in Animal Health and Production in the Amazon (PPGSPAA), Federal Rural University of the Amazon (UFRA), Belém, Brazil
| | | | - Welligton Conceição da Silva
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Brazilian Agricultural Research Corporation (EMBRAPA), Federal University of Para (UFPA), Federal Rural University of the Amazon (UFRA), Castanhal, Brazil
| | - José de Brito Lourenço-Junior
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Brazilian Agricultural Research Corporation (EMBRAPA), Federal University of Para (UFPA), Federal Rural University of the Amazon (UFRA), Castanhal, Brazil
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5
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Cava R, Ladero L. Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages. Meat Sci 2023; 202:109198. [PMID: 37130497 DOI: 10.1016/j.meatsci.2023.109198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 05/04/2023]
Abstract
This study aimed to evaluate a pomegranate peel extract (PPE), selected for its level of phytochemical compounds and antioxidant activities, as a nitrite substitute in dry sausages, as well as its effect on lipid and protein oxidative changes and instrumental colour during the drying period (28 days). Of the extraction solvents screened, water: acetone 3:7 (v/v) was the most effective extraction solvent, yielding extracts with the highest content of phenolic compounds, flavonoids and condensed tannins and antioxidant activities (ABTS, DPPH and FRAP). Four batches of dry sausages were produced with different incoming amounts of sodium nitrite (NaNO2) and PPE: 1) 150 ppm NaNO2; 2) 0 ppm NaNO2; 3) 0 ppm NaNO2 + 1% PPE (v/w) and 4) 0 ppm NaNO2 + 2% PPE (v/w). Nitrite removal increased lipid oxidation in uncured dry sausages, while nitrite and PPE caused lower TBA-RS values in cured and PPE treated sausages. During drying, both nitrite and PPE addition significantly decreased carbonyl and thiol contents compared to the uncured dry sausages. A dose-response was found for PPE, with lower carbonyl and thiol concentrations, the higher the level of PPE added. PPE significantly modified instrumental colour coordinates L*a*b* producing significant total colour changes compared to cured dry sausages.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Grupo de Investigación TRADINNOVAL, Instituto de Biotecnología Ganadera y Cinegética, Facultad de Veterinaria, Cáceres 10003, Spain.
| | - Luis Ladero
- R&D Department, INCARLOPSA, Guijuelo, Salamanca 137770, Spain.
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6
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Vahid F, Wagener L, Leners B, Bohn T. Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion. Foods 2023; 12:1719. [PMID: 37107513 PMCID: PMC10137800 DOI: 10.3390/foods12081719] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The digestive tract can be considered a bioreactor. High levels of reactive oxygen species (ROS) during digestion may predispose for local and/or systemic oxidative stress and inflammation, e.g., inflammatory bowel diseases. Food items rich in antioxidants may prevent such aggravation. This investigation analyzed pro-and antioxidant patterns of food matrices/items following in vitro digestion. Gastrointestinal digestion reflecting typically consumed quantities was performed on nine food items (orange and tomato juice, soda, coffee, white chocolate, sausage, vitamin C and E, and curcumin) and their combinations (n = 24), using the INFOGEST model. Antioxidant potential was measured by FRAP, DPPH, and ABTS, and pro-oxidant aspects by MDA (malondialdehyde) and peroxide formation. An anti-pro-oxidant score was developed, combining the five assays. Liquid food items showed moderately high antioxidant values, except for coffee and orange juice, which exhibited a high antioxidant potential. Solid matrices, e.g., white chocolate and sausage, showed both high pro-oxidant (up to 22 mg/L MDA) and high antioxidant potential (up to 336 mg/L vitamin C equivalents) at the same time. Individual vitamins (C and E) at physiological levels (achievable from food items) showed a moderate antioxidant potential (<220 mg/L vitamin C equivalents). Overall, both antioxidant and pro-oxidant assays correlated well, with correlation coefficients of up to 0.894. The effects of food combinations were generally additive, i.e., non-synergistic, except for combinations with sausage, where strong quenching effects for MDA were observed, e.g., with orange juice. In conclusion, as especially highlighted by complex matrices demonstrating both pro- and antioxidant potential, only measuring one aspect would result in physiological misinterpretations. Therefore, it is imperative to employ a combination of assays to evaluate both pro- and antioxidant properties of food digesta to ensure physiological relevance.
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Affiliation(s)
| | | | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Health, 1 A-B, L-1445 Strassen, Luxembourg
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Bostami ABMR, Mun HS, Yang CJ. Longissimus dorsi Muscle's Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness. Foods 2023; 12:foods12050928. [PMID: 36900443 PMCID: PMC10001086 DOI: 10.3390/foods12050928] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/24/2023] Open
Abstract
Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle's proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle's pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.
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Affiliation(s)
- A. B. M. Rubayet Bostami
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Hong-Seok Mun
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Department of Multimedia Engineering, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
| | - Chul-Ju Yang
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System (BK 21 Plus), Suncheon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Correspondence:
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Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus). Food Chem 2023; 401:134112. [DOI: 10.1016/j.foodchem.2022.134112] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/21/2022] [Accepted: 09/01/2022] [Indexed: 11/20/2022]
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Paglarini CS, Vidal VAS, Neri-Numa IA, Pastore GM, Pollonio MAR. Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage. Food Res Int 2023; 164:112358. [PMID: 36737946 DOI: 10.1016/j.foodres.2022.112358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/11/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
The effect of commercial plant extracts (grape, rosemary, pomegranate, green tea, and mate) at 0.125, 0.25, 0.50, and 1 % w/w concentrations as a natural antioxidant in mechanically deboned poultry meat (MDPM) was evaluated. The extracts were characterized for the content of phenolic compounds, total flavonoids, and antioxidant activity. Lipid oxidation (TBARS), instrumental color (L*, a*, and b* values), and pH of MDPM were evaluated on days 0, 2, 4, 6, 8, and 10 of chilled storage (2 °C). All commercial extracts showed antioxidant activity in the following order: grape > green tea > mate > rosemary > pomegranate, the latter addition promoted the highest TBARS values in MDPM during storage. The levels of 0.5, 0.25, and 0.125 % of grape, green tea, mate, and rosemary extracts showed the same positive effect in decelerating lipid oxidation in MDPM. The pH values of the MDPM decreased with increasing the extract concentrations. The commercial extracts led to a decrease in L* and b* values, and the grape extract provided the highest a* values in MDPM during chilled storage. The addition of commercial plant-derived extracts has proven to be an effective natural antioxidant to extend the shelf life of MDPM and consequently healthier and quality meat products can be produced.
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Affiliation(s)
- Camila S Paglarini
- Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
| | - Vitor A S Vidal
- Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil; Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain.
| | - Iramaia A Neri-Numa
- Department of Food Science, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
| | - Glaucia M Pastore
- Department of Food Science, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
| | - Marise A R Pollonio
- Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
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Evaluating Rice Bran Oil as a Dietary Energy Source on Production Performance, Nutritional Properties and Fatty Acid Deposition of Breast Meat in Broiler Chickens. Foods 2023; 12:foods12020366. [PMID: 36673457 PMCID: PMC9858240 DOI: 10.3390/foods12020366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
The effects of rice bran oil (RBO) as an alternative dietary energy source on nutritional properties and fatty acid deposition in broiler chickens are scarce in the literature. One-day-old chickens (broiler Ross 308) were assigned in a completely randomized design with three treatment diets and nine replicates of four chickens per replicate. A basal control diet contained 4~5% palm oil (T1) in the starter and finisher phases, respectively. Treatments 2 to 3 were fed diets formulated with 50% (T2) and 100% (T3) of RBO as a fat source instead of palm oil (PO). Replacing dietary PO with RBO improved the feed conversion ratio (FCR) by 6% (p = 0.017) over the total period of the experiment (1−38 d of age). The feeding of RBO (T3) showed the highest (p < 0.001) cooking loss values in the breast meat. However, compared with other groups, the blend of PO and RBO group (T2) displayed a lower cooking loss value in the thigh meat. In breast meat, the protein content was lowered (p = 0.007), while the fat content was higher (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3). Total inclusion of dietary RBO (T3) decreased (p = 0.034) the proportion of saturated fatty acids (ΣSFAs) but increased (p = 0.02) linoleic acid. In addition, α-linolenic acid (ALA) increased (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3), and the highest deposit level occurred by the total inclusion of RBO (T3). Total omega 3 fatty acids (∑n-3) increased (p = 0.013), while the ratio of n-6 to n-3 polyunsaturated fatty acid (PUFA) decreased (p = 0.046) in male broiler chickens fed dietary RBO (T3) as compared with the control diet (PO; T1). In conclusion, compared with dietary PO (control diet, T1), the total inclusion of dietary RBO at 50 kg/metric ton feed (T3) increased ∑n-3, ALA, and reduced n-6:n-3 PUFA ratio in the breast meat, but cooking loss values were larger in breast and thigh meats. The blend of dietary PO and RBO (T2) was better for both production performance targets (feed intake and FCR), cooking loss values, and deposition of ALA in the breast meat. The inclusion of dietary RBO into broiler diets needs further study, but the present experiment aids in expanding research knowledge to make that possible.
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11
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In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract. Food Chem X 2022; 16:100474. [PMID: 36263244 PMCID: PMC9574701 DOI: 10.1016/j.fochx.2022.100474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022] Open
Abstract
In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemical reactivity of the potentially toxic nitroso-compounds (NOCs), oxidation reactions products and different iron types were evaluated over time. No nitrite nor nitrate dose effect was observed on NOCs' chemical reactivity. Nitrosothiols were scarce, and nitrosylheme was destabilized for every conditions, possibly leading to free iron release in the digestive tract. Total noN-volatile N-nitrosamines concentrations increased in the gastric compartment while residual nitrites and nitrates remained stable. The minimal rate of 80/80 ppm nitrite/nitrate was enough to protect against lipid oxidation in the digestive tract. The present results provide new insights into the digestive chemistry of dry sausages, and into new reasonable arguments to reduce the load of additives in formulations.
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12
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Ma J, Ye G, Jia S, Ma H, Jia D, He J, Lv J, Chen X, Liu F, Gou K, Zeng R. Preparation of chitosan/peony (Paeonia suffruticosa Andr.) leaf extract composite film and its application in sustainable active food packaging. Int J Biol Macromol 2022; 222:2200-2211. [DOI: 10.1016/j.ijbiomac.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/14/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
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13
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Rabkin B, Tirosh O, Kanner J. Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12172-12179. [PMID: 36121850 DOI: 10.1021/acs.jafc.2c03674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The stomach is a bioreactor and an important intersection of biochemical reactions that affect human health. Lipid peroxidation of meat in the stomach medium generates malondialdehyde (MDA), which is absorbed from the gut into human plasma and modifies low-density lipoprotein (LDL) to MDA-LDL. We found in the stomach medium (pH 3.0) a high antioxidant activity of vitamin E against meat lipid peroxidation, almost 35-fold higher than at pH 6.3. In the stomach medium, the antioxidant activity of vitamin E on meat lipid peroxidation was 20-fold higher than that of catechin. Vitamin E, at pH 3.0, acts synergistically with metmyoglobin (MbFe+3), as a peroxidase/antioxidant couple. The synergistic effect of MbFe+3/vitamin E was almost 150-fold higher than the antioxidant effect achieved by MbFe+3/catechin. The meat antioxidant activity was maintained continuously by addition of a low concentration of vitamin E, catechin, and vitamin C, preventing the propagation of lipid oxidation, reactive aldehyde generation, and the loss of vitamin E.
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Affiliation(s)
- Boris Rabkin
- Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
| | - Oren Tirosh
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Joseph Kanner
- Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
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14
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Ghirmai S, Wu H, Axelsson M, Matsuhira T, Sakai H, Undeland I. Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle. Sci Rep 2022; 12:13446. [PMID: 35927386 PMCID: PMC9352706 DOI: 10.1038/s41598-022-16363-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 07/08/2022] [Indexed: 11/25/2022] Open
Abstract
Hemoglobin (Hb) is a powerful promoter of lipid oxidation, particularly in muscle of small pelagic fish species and fish by-products, both having high Hb-levels and highly unsaturated lipids. As Hb is located within the red blood cells (RBCs) it is here hypothesized that the perishable polyunsaturated fatty acids (PUFAs) can be protected from oxidation by limiting hemolysis during early fish processing. Using a model system consisting of washed-resuspended trout (Oncorhynchus mykiss) RBCs (wr-RBCs), the aim of this study was to evaluate how RBC lysis under cold storage was affected by selected parameters linked to blood or muscle: bacterial growth, energy status, pH, RBC membrane lipid oxidation and colloidal osmotic pressure (COP). The results indicated that bacterial growth had a modest effect on hemolysis while pH-values typical for post mortem fish muscle (6.4–6.8), and absence of glucose or albumin stimulated hemolysis. The rapid hemolysis observed at pH 6.4–6.8 correlated with lipid oxidation of the RBC membrane, while the lower hemolysis at pH 7.2–8.0 occurred with low, or without any RBC membrane lipid oxidation. When hemin was added to the RBCs at pH 6.8 hemolysis was induced without parallel RBC membrane oxidation, pointing at Hb-autoxidation and hemin-release per se as important events triggering lysis in fish muscle. Altogether, the study provided valuable findings which ultimately can aid development of new tools to combat lipid oxidation in post mortem fish muscle by limiting hemolysis.
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Affiliation(s)
- Semhar Ghirmai
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96, Gothenburg, Sweden.
| | - Haizhou Wu
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96, Gothenburg, Sweden
| | - Michael Axelsson
- Department of Biological and Environmental Sciences, Gothenburg University, Medicinaregatan 18a, 413 90, Gothenburg, Sweden
| | - Takashi Matsuhira
- Department of Chemistry, Nara Medical University, 840 Shijo-cho, Kashihara, Nara, 634-8521, Japan
| | - Hiromi Sakai
- Department of Chemistry, Nara Medical University, 840 Shijo-cho, Kashihara, Nara, 634-8521, Japan
| | - Ingrid Undeland
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96, Gothenburg, Sweden
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15
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García MR, Ferez-Rubio JA, Vilas C. Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review. Foods 2022; 11:foods11152312. [PMID: 35954077 PMCID: PMC9368035 DOI: 10.3390/foods11152312] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
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Affiliation(s)
- Míriam R. García
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
| | - Jose Antonio Ferez-Rubio
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, 30100 Murcia, Spain
| | - Carlos Vilas
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Correspondence:
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16
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Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System. Foods 2022; 11:foods11111547. [PMID: 35681297 PMCID: PMC9179982 DOI: 10.3390/foods11111547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic content of 16 mg/100 g, with DPPH● scavenging activity, ABTS●+ scavenging activity, and ferric reducing antioxidant power of 2.3, 1.9, and 1.2 mmole Trolox equivalents (TE)/g, respectively. The effects of different concentrations of MPE (0.01−10%, w/w) formulated into SMS on lipid oxidation, protein oxidation, and discoloration were compared to synthetic butylated hydroxyl toluene (BHT; 0.003%, w/w) and a control (without antioxidant). The peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents of SMS tended to increase with increasing MPE concentration (p < 0.05), indicating that high MPE excipient has a pro-oxidative effect. The lowest lipid oxidation (PV and TBARS) and protein carbonyl contents were observed when 0.01% MPE was used to treat SMS (p < 0.05), which was comparable or even greater than BHT-treated SMS. High concentrations (1−10%) of MPE incorporation led to increases in the discoloration of SMS (p < 0.05) with a negligible change in pH of SMS. The water exudate was reduced when MPE was incorporated into SMS compared to control (p < 0.05). Furthermore, MPE at 0.01% significantly reduced lipid oxidation in cooked EMS during refrigerated storage. According to the findings, a low amount of MPE, particularly at 0.01%, in a formulation could potentially maintain the oxidative stability and physicochemical qualities of cooked SMS that are comparable to or better than synthetic BHT.
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Abstract
Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate the effects of reduced use of nitrites and phosphates on dry-fermented sausage quality. Four sausage formulations were prepared: (1) control (using standard procedure with 0.2% phosphates and 110 mg/kg sodium nitrite) and formulations with (2) 50% less sodium nitrite, (3) 50% less sodium nitrite and sodium ascorbate (225 mg/kg), and (4) with standard nitrite but no phosphates. Weight loss and pH evolution were monitored during processing. The color, physicochemical (including oxidation), rheological, and sensory properties were evaluated on the finished product, as well as mold growth and microbiological status. Compared to control, nitrite reduction was associated with increased surface mold growth, reduced (3.0–4.4%) processing loss, and slightly higher oxidation (1.7 μg/kg more malondialdehyde) but without affecting instrumental color. The simultaneous addition of ascorbate reduced oxidation and improved color stability. The formulation without the phosphates resulted in increased oxidation (3.4 μg/kg more malondialdehyde) and changes in the instrumental color. The observed changes were relatively unimportant, as neither of the tested formulations influenced sensory traits or compromised microbial safety, implying that they can be used in production without any harm or even with some benefits.
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18
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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds. Foods 2022; 11:foods11050674. [PMID: 35267307 PMCID: PMC8909746 DOI: 10.3390/foods11050674] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 01/12/2023] Open
Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
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Wagoner MP, Presume MR, Chilenje ME, Abascal-Ponciano GA, Sandoval JL, Smith HR, Reyes TM, Wilborn BS, Dunavant JA, Mason RP, Altom EK, Starkey CW, Sawyer JT. Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations. Animals (Basel) 2022; 12:ani12020152. [PMID: 35049775 PMCID: PMC8772571 DOI: 10.3390/ani12020152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/31/2021] [Accepted: 01/07/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Creation of new meat-based pet food and pet treats continues to grow at a steady annual rate within the pet food industry. Poultry co-products are often overlooked due to their poor quality and low customer acceptance. However, poultry co-products pose great potential and added value to the pet food industry. Two of the most common poultry co-products (wooden breast and carcass frames) often directed towards pet food were used in a fresh pet food formulation. Due to variations in meat quality because of the wooden breast and carcass frames, a hydrocolloid was utilized to improve fresh pet food characteristics. A hydrocolloid is a type of protein that when added to meat products aids with binding and stabilization of the pet food. For the current study, the combination of sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) was used. Due to the perceived poor quality of wooden breast and carcass frames, it is plausible that the addition of hydrocolloids can combat the undesirable characteristics. Results from the current study suggest that the impact of ALGIN in poultry co-product pet food combinations does not severely alter shelf-life characteristics of a fresh pet food. However, the inclusion of varying amounts of wooden breast and ground carcass frame can impart a greater impact on shelf-life characteristics in fresh pet food by altering surface color and lipid oxidation. Abstract Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.
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Affiliation(s)
- Madison P. Wagoner
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Marc R. Presume
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Moses E. Chilenje
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Gerardo A. Abascal-Ponciano
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Jorge L. Sandoval
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Hunter R. Smith
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Tristan M. Reyes
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Barney S. Wilborn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Justin A. Dunavant
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Robert P. Mason
- Balchem Animal Nutrition and Health, Balchem Corp., New Hampton, NY 10958, USA; (R.P.M.); (E.K.A.)
| | - Eric K. Altom
- Balchem Animal Nutrition and Health, Balchem Corp., New Hampton, NY 10958, USA; (R.P.M.); (E.K.A.)
| | - Charles W. Starkey
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
- Correspondence: ; Tel.: +1-334-844-1517; Fax: +1-334-844-1519
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20
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Özbilgin A, Kara K, Gelen SU. Effect of Citrus Flavonoid on Storage Time and Meat Quality of Pharaoh Quail (Coturnix Pharaoh). BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2022-1645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
| | - K Kara
- Erciyes University, Turkey
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21
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Huang C, Chen D, Tian G, He J, Zheng P, Yu J, Mao X, Huang Z, Yan H, Wang Q, Wang H, Yu B. Effects of dietary plant essential oil supplementation on growth performance, nutrient digestibility and meat quality in finishing pigs. J Anim Physiol Anim Nutr (Berl) 2021; 106:1246-1257. [PMID: 34967039 DOI: 10.1111/jpn.13673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/01/2021] [Accepted: 12/10/2021] [Indexed: 11/26/2022]
Abstract
This study was aimed to explore the effects of dietary plant essential oil (PEO) supplementation on growth performance and meat quality in finishing pigs. A total of eighteen Duroc × Landrace × Yorkshire finishing barrows with an average initial body weight of 79.86 ± 1.94 kg were randomly assigned to CON group (fed with a basal diet) and PEO group (fed with the basal diet containing 200 mg/kg PEO) with 9 replicates per treatment. The trial lasted for 42 days. The results showed that dietary PEO supplementation significantly increased ADG during phase I (1-21 days) and the overall experimental period (p < 0.05), tended to increase ADFI in phase II (22-42 days) and the overall experimental period (p = 0.09), decreased F/G in phase I (p < 0.05) and tended to decrease F/G during the overall experimental period (p = 0.08). Meanwhile, compared to the CON group, the digestibility of DM, GE and EE in the PEO group was improved remarkably (p < 0.05). PEO supplementation also significantly improved T-AOC and lowered MDA content in longissimus dorsi (p < 0.05), tended to increase the activity of T-SOD (p = 0.06). A higher IMF content (p = 0.09) and a lower shear force (p = 0.08) of longissimus dorsi were found in the PEO group than that in CON group (p = 0.09). Furthermore, pigs fed the PEO diet showed higher mRNA abundances of GLUT4, LPL, CPT-1, CD36, FABP and LDL-R in the liver, and GLUT4 and FAS in the longissimus dorsi (p < 0.05). In conclusion, PEO fed to finishing pigs improved the growth performance and nutrient digestibility. Furthermore, PEO supplementation had the potential role to improve pork quality by increasing the antioxidant capacity and IMF content, and decreasing the shear force of longissimus dorsi to a certain extent.
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Affiliation(s)
- Cuibi Huang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Daiwen Chen
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Gang Tian
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Jun He
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Ping Zheng
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Jie Yu
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Xiangbing Mao
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Zhiqing Huang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Hui Yan
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Quyuan Wang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Huifen Wang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Bing Yu
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
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22
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Nassar R, Vernus B, Carnac G, Fouret G, Goustard B, Casas F, Tintignac L, Cassar-Malek I, Picard B, Seiliez I, Brioche T, Koechlin-Ramonatxo C, Bertrand-Gaday C, Hamade A, Najjar F, Chabi B, Bonnieu A. Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice. Meat Sci 2021; 185:108726. [PMID: 34973590 DOI: 10.1016/j.meatsci.2021.108726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/17/2021] [Accepted: 12/19/2021] [Indexed: 12/13/2022]
Abstract
Myostatin deficiency leads to extensive skeletal muscle hypertrophy, but its consequence on post-mortem muscle proteolysis is unknown. Here, we compared muscle myofibrillar protein degradation, and autophagy, ubiquitin-proteasome and Ca2+-dependent proteolysis relative to the energetic and redox status in wild-type (WT) and myostatin knock-out mice (KO) during early post-mortem storage. KO muscles showed higher degradation of myofibrillar proteins in the first 24 h after death, associated with preserved antioxidant status, compared with WT muscles. Analysis of key autophagy and ubiquitin-proteasome system markers indicated that these two pathways were not upregulated in post-mortem muscle (both genotypes), but basal autophagic flux and ATP content were lower in KO muscles. Proteasome and caspase activities were not different between WT and KO mice. Conversely, calpain activity was higher in KO muscles, concomitantly with higher troponin T and desmin degradation. Altogether, these results suggest that calpains but not the autophagy, proteasome and caspase systems, explain the difference in post-mortem muscle protein proteolysis between both genotypes.
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Affiliation(s)
- Rim Nassar
- DMEM, University of Montpellier, INRAE, Montpellier, France; Laboratoire d'Innovation thérapeutique, Lebanese University, Beyrouth, Liban
| | - Barbara Vernus
- DMEM, University of Montpellier, INRAE, Montpellier, France
| | - Gilles Carnac
- PHYMEDEXP, University of Montpellier, CNRS, INSERM, CHRU, Montpellier, France
| | - Gilles Fouret
- DMEM, University of Montpellier, INRAE, Montpellier, France
| | | | - François Casas
- DMEM, University of Montpellier, INRAE, Montpellier, France
| | - Lionel Tintignac
- Département de Biomédecine, Basel University, Basel, Switzerland
| | - Isabelle Cassar-Malek
- University Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Brigitte Picard
- University Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Iban Seiliez
- Université de Pau et des Pays de l'Adour, E2S UPPA, INRAE, UMR1419 Nutrition Métabolisme et Aquaculture, F-64310 Saint-Pée-sur-Nivelle, France
| | - Thomas Brioche
- DMEM, University of Montpellier, INRAE, Montpellier, France
| | | | | | - Aline Hamade
- Laboratoire d'Innovation thérapeutique, Lebanese University, Beyrouth, Liban
| | - Fadia Najjar
- Laboratoire d'Innovation thérapeutique, Lebanese University, Beyrouth, Liban
| | - Béatrice Chabi
- DMEM, University of Montpellier, INRAE, Montpellier, France
| | - Anne Bonnieu
- DMEM, University of Montpellier, INRAE, Montpellier, France.
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23
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Antimicrobial PLA-PVA multilayer films containing phenolic compounds. Food Chem 2021; 375:131861. [PMID: 34942501 DOI: 10.1016/j.foodchem.2021.131861] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 12/05/2021] [Accepted: 12/10/2021] [Indexed: 11/21/2022]
Abstract
Multilayer materials with good interlayer-adhesion were obtained by thermocompression for laminating an internal poly (vinyl alcohol) (PVA) layer with two external poly (lactic acid) (PLA) layers. Carvacrol or ferulic acid were incorporated into the PVA sheet to obtain active materials. The multilayer films were characterised as to their microstructure, thermal behaviour, tensile and barrier properties. Furthermore, the antimicrobial capacity of the materials was analysed in packaged beef meat samples for 17 days at 5 °C. The laminates exhibited tensile properties close to those of the PLA films, but with enhanced stretchability. Compared to the monolayers, the barrier capacity of multilayers was much improved by combining polyester and PVA layers, which provide the laminate with water vapour and oxygen barrier capacity, respectively. Active multilayers were effective at controlling microbial growth in beef meat during cold storage. Therefore, the materials developed were functionally adequate for food packaging purposes and successfully promoted the meat preservation.
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24
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Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics. Foods 2021; 10:foods10123071. [PMID: 34945622 PMCID: PMC8700937 DOI: 10.3390/foods10123071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness.
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25
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Odhaib KJ, Al-Hajjar QN, Alallawee MHA. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality. THE IRAQI JOURNAL OF VETERINARY MEDICINE 2021. [DOI: 10.30539/ijvm.v45i1.1036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.
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Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating. Foods 2021; 10:foods10122972. [PMID: 34945523 PMCID: PMC8700748 DOI: 10.3390/foods10122972] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Tahini (sesame paste) is a traditional food. Numerous foodborne outbreaks have been associated with it. This study aimed to (i) explore the efficiency of 2450 MHz microwave heating at 220, 330, 440, 550, and 660 W on the inactivation of Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes in tahini; (ii) determine the impact of desiccation and starvation stresses on pathogen survival; (iii) assess the impact of microwave heating on the physicochemical characteristics of tahini. The inoculated microorganisms in tahini were reduced with higher microwave power levels (p < 0.05) and longer exposure times. The D-values of unstressed Salmonella spp., Escherichia coli O157:H7, and L. monocytogenes ranged from 6.18 to 0.50 min, 6.08 to 0.50 min, and 4.69 to 0.48 min, respectively, at power levels of 220 to 660 W, with z-values of 410, 440, and 460 W, respectively. Generally, desiccation and starvation stress levels prior to heating increased microbial resistance to heat treatment. Microwave heating did not affect acid, peroxide, p-anisidine, or color values of tahini up to 90 °C. These findings reveal microwave heating as a potential method for lowering the risk of Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini with no compromise on quality.
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Sembiring HSB, Chin KB. Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant (
Solanum melongena
) powder in different drying method and level during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju Korea
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Ghasemi-Sadabadi M, Ebrahimnezhad Y, Maheri-Sis N, Ghalehkandi JG, Shaddel-Teli A. Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:1034-1063. [PMID: 34796346 PMCID: PMC8564296 DOI: 10.5187/jast.2021.e99] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/10/2021] [Accepted: 08/24/2021] [Indexed: 11/20/2022]
Abstract
The experiment was designed as a 3 × 3 × 2 factorial arrangement of treatments, including (i) pomegranate peel (zero, 4%, and 8 percent), (ii) oxidized soybean oil (zero, 2%, and 4 percent), and (iii) alpha-tocopherol (zero and 200 mg/kg). Supplementation of 8% pomegranate peel in diets significantly decreased the growth performance of broiler chickens. The supplementation of 4% oxidized oil in diets significantly reduced body weight gain and Feed intake whole experimental period (p < 0.05). The results showed that supplementation of 4% pomegranate peel in the diet was associated with low aspartate transaminase (AST), alanine transaminase, and malondialdehyde (MDA). However, 4% pomegranate peel increased the total antioxidant capacity (TAC) and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. The supplemental 4% oxidized oil increased the serum AST, alanine aminotransferase (ALT), and MDA concentrations. TAC, SOD, and Catalase (CAT) activities were affected by 4% oxidized oil and alpha-tocopherol. The use of oxidized oil and vitamin E decreased MDA concentration. The serum glucose and globulin concentrations were significantly lower in the 8% pomegranate peel. The results showed that supplementation with 4% pomegranate peel in diets reduced serum low-density lipoprotein (LDL). The inclusion of 4% oxidized oil in diets reduced serum glucose and increased the blood lipid concentration such as triglyceride, cholesterol and LDL. Vitamin E supplementation reduced the serum cholesterol and LDL concentrations. The use of 8% pomegranate peel reduced red blood cell (RBC), hemoglobin, and packed cell value (PCV). The results indicated that supplementation with 8% pomegranate peel and 4% oxidized oil in diets decreased the immunoglobulin concentration in broilers. In addition, it was found that the inclusion of 4% pomegranate peel in diets resulted in higher IgG, IgM and total immunoglobulin. Pomegranate peel supplementation significantly decreased meat MDA concentration. Supplementation of 4% oxidized oil increased MDA of meat (p < 0.05). Vitamin E supplementation (200 mg/kg) significantly decreased MDA of meat (p < 0.05). Consequently, the results of this experiment showed that supplementation with 4% pomegranate peel had beneficial effects on broiler chickens. It was also found that feeding 2% oxidized oil in diets had no adverse effect on broilers.
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Affiliation(s)
- Mohammad Ghasemi-Sadabadi
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, East Azerbaijan, Iran
| | - Yahya Ebrahimnezhad
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, East Azerbaijan, Iran
| | - Naser Maheri-Sis
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, East Azerbaijan, Iran
| | - Jamshid Ghiasi Ghalehkandi
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, East Azerbaijan, Iran
| | - Abdolahad Shaddel-Teli
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, East Azerbaijan, Iran
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Kethavath SC, Moreira LDC, Hwang KE, Mickelson MA, Campbell RE, Chen L, Claus JR. Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes. Meat Sci 2021; 184:108660. [PMID: 34736839 DOI: 10.1016/j.meatsci.2021.108660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 11/29/2022]
Abstract
Commercially harvested cull dairy cow carcasses (n = 64) from the two lowest-valued marketing classes (MC: Lean, LE; Light, LI) were conventionally chilled (CN) or vascularly rinsed with a chilled isotonic substrate solution (Rinse & Chill®; RC). Longissimus lumborum (LL) and Triceps brachii (TB) muscles were processed (steaks, ground). Early postmortem (first 24 h), RC resulted in a lower pH at each time measured. RC steaks had longer sarcomeres and lower shear force than CN. RC produced greater redness associated with blooming and display times. RC LE beef resulted in greater oxymyoglobin during display times. RC ground TB had greater moisture fat-free than CN. RC Lean LL had less purge loss compared to CN LE. RC had greater total pigments than CN. RC ground TB had greater oxygen consumption and lower thiobarbituric acid reactive substances compared to CN. RC has the potential to improve tenderness and color as well as limit lipid oxidation with similar benefits across the two marketing classes.
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Affiliation(s)
- Subash C Kethavath
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ligia da Cunha Moreira
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ko-Eun Hwang
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | | | | | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - James R Claus
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA.
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Effects of polyphenol-rich Aronia melanocarpa pomace feeding on growth performance, biochemical profile, and meat quality in pigs at weaned and finishing stages. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Seleshe S, Ameer A, Kim BJ, Kang SN. Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage. Prev Nutr Food Sci 2021; 26:357-365. [PMID: 34737997 PMCID: PMC8531421 DOI: 10.3746/pnf.2021.26.3.357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/27/2021] [Accepted: 08/12/2021] [Indexed: 11/07/2022] Open
Abstract
Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients.
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Affiliation(s)
- Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Beom-Joon Kim
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
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Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica Beef. Animals (Basel) 2021; 11:ani11102863. [PMID: 34679882 PMCID: PMC8532734 DOI: 10.3390/ani11102863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/19/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
In order to increase the economic profitability of Avileña-Negra Ibérica beef production, the inclusion of corn silage in total mixed rations was proposed during the fattening period. Twenty-four Avileña-Negra Ibérica breed entire young bulls were used to evaluate the effects of two feeding systems-concentrate (CON) and corn silage (SIL)-and two packaging systems-vacuum (VAC) and modified atmosphere (MAP)-on the lipid oxidation, color evolution and visual color acceptability of meat throughout display with either oxygen-permeable film (FILM) or modified atmosphere (MAP). Two muscles were assessed: Longissimus thoracis (LT) and Semitendinosus (ST). Meat from SIL-fed animals had higher TBA values than CON-fed animals after 7 days in MAP packaging. Lipid oxidation was prevented more effectively by VAC packaging than MAP. Display time highly influenced lipid oxidation, since oxidation rates were lower with VAC than MAP packaging. After 14 days of display in MAP, the LT from CON was lighter than the ST. Meat discoloration after 7 days of display was significantly different between packaging systems. Vacuum-packaged meat kept the same color throughout the storage time. Visual color acceptability for the LT was higher throughout display than for the ST. Samples from the MAP were well accepted by consumers, especially the meat from the SIL group. Alternatively, feeding with corn silage could be used for this type of animals without affecting important aspects of meat quality.
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33
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Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties. Foods 2021; 10:foods10091971. [PMID: 34574080 PMCID: PMC8468193 DOI: 10.3390/foods10091971] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 11/21/2022] Open
Abstract
Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.
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Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions. Foods 2021; 10:foods10081855. [PMID: 34441632 PMCID: PMC8392150 DOI: 10.3390/foods10081855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/07/2021] [Accepted: 08/08/2021] [Indexed: 01/11/2023] Open
Abstract
The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.
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35
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Lavado G, Higuero N, León-Camacho M, Cava R. Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added. Foods 2021; 10:1748. [PMID: 34441526 PMCID: PMC8391222 DOI: 10.3390/foods10081748] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion.
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Affiliation(s)
- Guadalupe Lavado
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Nieves Higuero
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Manuel León-Camacho
- Lipid Characterization and Quality Department, Instituto de la Grasa, Spanish National Research Council, 41012 Seville, Spain;
| | - Ramón Cava
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
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Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, García-Ruiz A, Soriano A. Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Ramli ANM, Sukri NAM, Azelee NIW, Bhuyar P. Exploration of antibacterial and antioxidative activity of seed/peel extracts of Southeast Asian fruit Durian (
Durio zibethinus
) for effective shelf‐life enhancement of preserved meat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15662] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Aizi Nor Mazila Ramli
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
- Bio Aromatic Research Centre of Excellence Universiti Malaysia Pahang Kuantan Malaysia
| | - Nur Afiqah Muhammad Sukri
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
| | - Nur Izyan Wan Azelee
- Faculty of Engineering, School of Chemical and Energy Engineering Universiti Teknologi Malaysia, UTM Skudai Johor Malaysia
- Institute of Bioproduct Development (IBD) Universiti Teknologi Malaysia, UTM Skudai Johor Malaysia
| | - Prakash Bhuyar
- School of Renewable Energy Maejo University Chiang Mai Thailand
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Shao X, Zhu M, Zhang Z, Huang P, Xu B, Chen C, Li P. N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of a Diet Supplemented with Nettle ( Urtica dioica L.) or Fenugreek ( Trigonella foenum-graecum L.) on the Post-Slaughter Traits and Meat Quality Parameters of Termond White Rabbits. Animals (Basel) 2021; 11:ani11061566. [PMID: 34071983 PMCID: PMC8229572 DOI: 10.3390/ani11061566] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Herbs can be a perfect supplement in the animal diet. In addition, they improve the functioning of the immune system, regulate the appetite and feed intake of animals, regulate the functioning of the digestive system, stimulate the metabolism of the body as well as quality parameters of meat. In the literature regarding herbal supplements to rabbit fodder, there is not much information on the use of nettle or fenugreek in their nutrition. Both of these herbs are valuable sources of vitamins and minerals. They regulate the digestive system and stimulate appetite. They have a positive impact on the functioning of the immune system and they exhibit antibacterial activity. Nettle improves biochemical, haematological, and immunological parameters. Numerous studies have shown that fenugreek can also have anti-inflammatory, analgesic, and antipyretic properties. The purpose of the study was to analyse the effect of nettle (Urtica dioica L.) leaves and fenugreek (Trigonella foenum-graecum L.) seeds as additives to fodder in order to improve post-slaughter traits and quality parameters Termond White of rabbit meat. Rabbits fed with pellets with the addition of nettle were characterized by a higher slaughter weight, higher weight of hot and cold carcasses, as well as a higher weight of the fore, middle and hind part of the carcass compared to the other two groups. The carcasses of animals fed with fenugreek and nettle had a higher percentage of the fore and hind parts compared to the carcasses of the animals from the control group. For most colour measurement traits, the differences depending on the feeding regime were significant. Summing up, it can be stated that feeding rabbits with herbal supplements, such as nettle or fenugreek, has no negative impact on technological parameters of the meat or the microstructure of the muscles. On the contrary, in the case of nettle, one can speak of a beneficial effect of this herbal supplement on the post-slaughter traits and microstructure of the muscles, as evidenced by the greater share of type I muscle fibres in the composition of muscles, e.g., longissimus lumborum, indicating a more oxidative nature of these muscles, which in turn may translate into the quality of rabbit meat. Abstract The purpose of the study was to analyse the effect of nettle (Urtica dioica L.) leaves and fenugreek (Trigonella foenum-graecum L.) seeds as additives to fodder in order to improve post-slaughter traits and quality parameters of Termond White rabbit meat (n = 60; 30♂, 30♀). Three experimental groups were created. The control group (n = 20; 10♂ and 10♀) was fed ad libitum feed containing corn, bran, wheat, dried alfalfa, soybean meal, sunflower meal, dicalcium phosphate, calcium carbonate and vitamin-mineral premix. The animals from the first experimental group (n = 20; 10♂ and 10♀) were fed a complete mixture added with 1% of nettle (Urtica dioica L.) leaves. Rabbits from the second group (n = 20; 10♂ and 10♀) were fed with a complete mixture added with 1% of fenugreek (Trigonella foenum-graecum L.) seeds. Rabbits fed with pellets with the addition of nettle were characterized by a higher slaughter weight, higher weight of hot and cold carcasses, lungs, kidneys and head as well as a higher weight of the fore, middle and hind part of the carcass compared to the other two groups. The carcasses of animals fed with fenugreek and nettle had a higher percentage of the fore and hind parts compared to the carcasses of the animals from the control group. The female carcasses were characterized by a significantly higher percentage of the middle part compared to the male carcasses. For most colour measurement traits, the differences depending on the feeding regime were significant. The effect of gender on meat colour was non significant. The effect of feeding regime and of gender on texture traits such as shear force, hardness, springiness, cohesiveness and chewiness were non significant. Feeding had no effect on muscle fibre diameter, but it affected the muscle fibre type I percentage. Thus, the group fed with pellets containing nettle leaves had higher percentage of type I muscle fibres than the control group. The effect of gender on muscle fibre traits was non significant.
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Guo A, Xiong YL. Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. Compr Rev Food Sci Food Saf 2021; 20:2801-2824. [PMID: 33733583 DOI: 10.1111/1541-4337.12733] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 12/23/2022]
Abstract
Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as "phytophenols" are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure-forming ability is critical to a product's texture-related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein-phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with "myoproteins" (i.e., muscle-derived proteins) probing the structure-forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.
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Affiliation(s)
- Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
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41
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Shpaizer A, Kanner J, Tirosh O. S-Nitroso-N-acetylcysteine (NAC–SNO) vs. nitrite as an anti-clostridial additive for meat products. Food Funct 2021; 12:2012-2019. [DOI: 10.1039/d0fo02839h] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
NAC–SNO is an efficient preservative against Clostridium spore germination, and under the same conditions and concentrations generates much less methaemoglobin and detectable N-nitrosoamines in the blood, in vivo.
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Affiliation(s)
- Adi Shpaizer
- Institute of Biochemistry
- Food Science and Nutrition
- Faculty of Agriculture Food and Environment
- The Hebrew University of Jerusalem
- Rehovot 76100
| | - Joseph Kanner
- Institute of Biochemistry
- Food Science and Nutrition
- Faculty of Agriculture Food and Environment
- The Hebrew University of Jerusalem
- Rehovot 76100
| | - Oren Tirosh
- Institute of Biochemistry
- Food Science and Nutrition
- Faculty of Agriculture Food and Environment
- The Hebrew University of Jerusalem
- Rehovot 76100
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Ferysiuk K, Wójciak KM. The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork. Foods 2020; 9:E1869. [PMID: 33333851 PMCID: PMC7765324 DOI: 10.3390/foods9121869] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/22/2022] Open
Abstract
The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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Kim H, Chin KB. Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage. Food Sci Anim Resour 2020; 40:881-895. [PMID: 33305274 PMCID: PMC7713767 DOI: 10.5851/kosfa.2020.e56] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/03/2020] [Accepted: 07/22/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to assess antioxidant activities of leaves and
fruit powder of Cudrania tricuspidata (CT) with different
particle sizes (crude, 500 μm, 150 μm), and determine the
physicochemical properties and microbial counts of pork patties with various
levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic
content of crude leaves had the highest value of 3.54 g/100 g (p<0.05).
Overall, CT leaves (CTLP) had higher total phenolic content than CTFP
(p<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
activity of CTFP was higher than that of CTLP (p<0.05), which showed
higher iron chelating ability and reducing power than CTFP (p<0.05).
After pork patties were manufactured with 0.5% and 1.0% of CTFP at
500 μm, pH, color values, thiobarbituric acid reactive substance (TBARS),
and peroxide values (POV) were then measured. The addition of CTFP into pork
patties significantly (p<0.05) increased redness and yellowness values of
patties. TBARS values of pork patties containing CTFP were lower (p<0.05)
than those of CTFP-0 patties after 10 days of storage. Pork patties added with
CTFP showed no significant (p>0.05) difference TBARS values among
different storage periods. POV values of pork patties containing CTFP were lower
than those of the control from 3 days up to the end of refrigerated storage
(p<0.05). These results suggest that CTFP could be used as a natural
antioxidant to retard lipid oxidation in meat products during refrigerated
storage.
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Affiliation(s)
- Haeun Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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Chaijan S, Panpipat W, Panya A, Cheong LZ, Chaijan M. Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107400] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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45
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Ponce J, Brooks JC, Legako JF. Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Volatile compounds, carbonyls, non-heme iron, and thiobarbituric acid reactive substances (TBARS) were measured in both raw and cooked beef samples to determine the effects of muscle and packaging type on beef flavor development. All paired strip loins and top sirloin butts were packaged under vacuum and aged for 14 d postmortem. After initial aging, all subprimals were fabricated to produce M. gluteus medius (GM) or M. longissimus lumborum (LL) steaks. At 14 d postmortem, steaks were randomly assigned to 1 of 5 package types: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2 [“HIOX”]), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6% N2 [“CO”]), rollstock (forming and non-forming films [“ROLL”]), vacuum packaging without retail display (“VAC”), and traditional overwrap (“OW”) remained under vacuum prior to retail display. Steaks were stored in darkness an additional 7 d prior to display. At 21 d postmortem, HIOX, OW, CO, and ROLL packages were displayed for 48 h under continuous fluorescent lighting, while VAC steaks remained in dark storage. Packaging and muscle type impacted (P < 0.05) quantities of multiple volatile flavor compounds, including alcohols, n-aldehydes, esters, furans, hydrocarbons, sulfur-containing compounds,and ketones in both raw and cooked samples. Volatile compounds related to lipid oxidation were more (P < 0.05) prominent in HIOX packaging. Package type (P < 0.05) and muscle (P < 0.05) had an impact on raw-steak TBARS, although package type did not influence (P > 0.05) cooked-steak TBARS. The GM possessed greater (P < 0.05) TBARS values than the LL in both raw and cooked samples. Package type had no effect (P > 0.05) on carbonyl and non-heme iron content although these analyses differed among muscles (P < 0.05), with the GM being greater (P < 0.05) than the LL. These results indicate that the development of lipid oxidation that occurs during storage and display was muscle and packaging specific. Therefore, to maintain flavor, quality packaging systems should be selected on a muscle-specific basis.
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46
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Ramli ANM, Badrulzaman SZS, Hamid HA, Bhuyar P. Antibacterial and antioxidative activity of the essential oil and seed extracts of
Artocarpus heterophyllus
for effective shelf‐life enhancement of stored meat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Aizi Nor Mazila Ramli
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
| | | | - Hazrulrizawati Abd Hamid
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
| | - Prakash Bhuyar
- School of Renewable Energy Maejo University Chiang Mai Thailand
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Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Behavior of Malondialdehyde and Its Whey Protein Adducts during In Vitro Simulated Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11846-11854. [PMID: 32985186 DOI: 10.1021/acs.jafc.0c03947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde levels during in vitro digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage. After in vitro digestion, both malondialdehyde and its adducts were present in the digest with malondialdehyde recoveries varying between 55 and 86% depending upon the model system studied. To conclude, the reactivity of malondialdehyde toward (hydrolyzed) proteins does not stop at the point of ingestion.
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Affiliation(s)
- Angelique Vandemoortele
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Pinar Babat
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariam Yakubu
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Polyphenols by Generating H 2O 2, Affect Cell Redox Signaling, Inhibit PTPs and Activate Nrf2 Axis for Adaptation and Cell Surviving: In Vitro, In Vivo and Human Health. Antioxidants (Basel) 2020; 9:antiox9090797. [PMID: 32867057 PMCID: PMC7555200 DOI: 10.3390/antiox9090797] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/18/2020] [Accepted: 08/19/2020] [Indexed: 12/29/2022] Open
Abstract
Human health benefits from different polyphenols molecules consumption in the diet, derived mainly by their common activities in the gastrointestinal tract and at the level of blood micro-capillary. In the stomach, intestine and colon, polyphenols act as reducing agents preventing lipid peroxidation, generation and absorption of AGEs/ALEs (advanced glycation end products/advanced lipid oxidation end products) and postprandial oxidative stress. The low absorption of polyphenols in blood does not support their activity as antioxidants and their mechanism of activity is not fully understood. The results are from in vitro, animal and human studies, detected by relevant oxidative stress markers. The review carries evidences that polyphenols, by generating H2O2 at nM concentration, exogenous to cells and organs, act as activators of signaling factors increasing cell Eustress. When polyphenols attain high concentration in the blood system, they generate H2O2 at µM concentration, acting as cytotoxic agents and Distress. Pre-treatment of cells or organisms with polyphenols, by generating H2O2 at low levels, inhibits cellular PTPs (protein tyrosine phosphatases), inducing cell signaling through transcription of the Nrf2 (nuclear factor erythroid 2-related factor 2) axis of adaptation and protection to oxidation stress. Polyphenols ingestion at the right amount and time during the meal acts synergistically at the level of the gastrointestinal tract (GIT) and blood system, for keeping the redox homeostasis in our organism and better balancing human health.
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Ribeiro FA, Lau SK, Pflanzer SB, Subbiah J, Calkins CR. Color and lipid stability of dry aged beef during retail display. Meat Sci 2020; 171:108274. [PMID: 32818818 DOI: 10.1016/j.meatsci.2020.108274] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/07/2020] [Accepted: 08/06/2020] [Indexed: 10/23/2022]
Abstract
The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85% RH and aged for 42 days at 2 °C. Dry aging of beef resulted in decreased lightness (L*), redness (a*), and yellowness (b*) values and increased lipid oxidation compared to wet-aged counterparts (P < 0.05). Dry-aged steaks had greater discoloration (P < 0.05) than wet-aged steaks from d 4 to d 7 of RD. Results suggest that under prolonged RD, dry aging of beef has the potential to reduce color and lipid stability compared to wet aging and thus reduce display life. Color and lipid stability were not affected by RH during dry aging.
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Affiliation(s)
| | - Soon K Lau
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, USA
| | - Sérgio B Pflanzer
- School of Food Engineering, Department of Food Technology, University of Campinas, Campinas, São Paulo 13083-862, Brazil
| | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, USA; Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA.
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50
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Araújo SA, Ribeiro RDX, Lima AGVO, Nascimento TVC, Silva Júnior JM, Barbosa AM, Pimentel PRS, Santos NJA, Bezerra LR, Pereira ES, Oliveira RL. Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000087] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sergiane A. Araújo
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
| | - Rebeca. D. X. Ribeiro
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
| | - Anny. G. V. O. Lima
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
| | | | | | - Analivia M. Barbosa
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
| | - Paulo R. S. Pimentel
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
| | - Neiri J. A. Santos
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
| | - Leilson. R. Bezerra
- Federal University of Campina Grande Department of Animal Science Patos Paraíba 58700000 Brazil
| | - Elzânia S. Pereira
- Federal University of Ceará Animal Science Department Fortaleza Ceara 60356000 Brazil
| | - Ronaldo L. Oliveira
- Federal University of Bahia Department of Animal Science Salvador Bahia 40170110 Brazil
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