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Elbanna AM, Sabala RF, Abd-Elghany SM, Imre K, Morar A, Herman V, Sallam KI. Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures. Foods 2023; 12:4283. [PMID: 38231702 DOI: 10.3390/foods12234283] [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: 10/20/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate). In addition, the product was cooked at different temperatures and was stored for 21 days at 37 °C, during which time the shelf life, microbial quality, pH, and sensory attributes were investigated. By Day 21 of storage, the luncheon contained 50 mg/kg sodium nitrite, 25 mg/kg nisin, and 1000 mg/kg organic acid salts and, when cooked at a final core temperature of 92 °C, exhibited reductions in aerobic plate count, anaerobic plate count, lactic acid bacterial count, and mold and yeast counts by 4.32, 3.54, 3.47, and 1.89 log10 CFU/g, respectively, when compared with the control. The sensory attributes and pH were also maintained in the final products of such treatment, with no product return and the avoidance of economic loss. This study presents a novel approach for solving the major problem of the deteriorative changes that occur in semidry luncheon sausage and similar meat products which require rejection with a huge economic loss, especially in tropical and semitropical areas of the world that have similar problems of high climatic temperatures and a low availability of energy or technological resources.
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Affiliation(s)
- Ahmed Medhat Elbanna
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Rana Fahmi Sabala
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania
| | - Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timişoara, 300645 Timișoara, Romania
| | - Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
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Song Y, Huang F, Li X, Zhang H, Liu J, Han D, Rui M, Wang J, Zhang C. DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures. Food Chem 2022; 371:131206. [PMID: 34619635 DOI: 10.1016/j.foodchem.2021.131206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/05/2021] [Accepted: 09/19/2021] [Indexed: 12/23/2022]
Abstract
A DIA-based quantitative proteomic strategy was used to investigate the effects of different cooking procedures (steaming and boiling) on pork meat quality. Results showed that steamed meats had higher redness, cohesion, springiness, but lower lightness, yellowness, shear force, hardness, chewiness and cooking loss than boiled meats. In total of 1608 proteins were identified and 103 proteins exhibited significant difference (fold change > 1.5, P < 0.05). These DAPs mainly involved in protein structure, metabolic enzyme, protein turnover and oxidation stress. ALDOC, PVALB, PPP1R14C, AMPD1, CRYAB and SOD1 were validated as potential indicators of color variations in cooked meat. CFL1, COL1A1, COL3A1, RTN4, NRAP, NT5C3A, and SOD1 might be potential biomarker for texture changes of cooked meats. Moreover, these validated proteins exhibited significant (P < 0.05) correlation with cooking loss and could be serve as candidate predictors for cooking loss changes of meats in different cooking procedures.
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Affiliation(s)
- Yu Song
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Hongru Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Maoneng Rui
- Lijiang Sanchuan Industrial Group Co., Ltd., Lijiang, Yunnan Province 674200, China
| | - Jipeng Wang
- Fujian Aonong Biological Science and Technology Group Co., Ltd., Zhangzhou, Fujian Province 363000, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Clodoveo ML, Muraglia M, Fino V, Curci F, Fracchiolla G, Corbo FFR. Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods. Foods 2021; 10:foods10092086. [PMID: 34574196 PMCID: PMC8469076 DOI: 10.3390/foods10092086] [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: 06/22/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/27/2022] Open
Abstract
The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
- Correspondence:
| | - Vincenzo Fino
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Francesca Curci
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Giuseppe Fracchiolla
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Filomena Faustina Rina Corbo
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
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Chang L, Lin S, Zou B, Zheng X, Zhang S, Tang Y. Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics. Foods 2021; 10:foods10010098. [PMID: 33466563 PMCID: PMC7824904 DOI: 10.3390/foods10010098] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.
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Affiliation(s)
- Lili Chang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Songyi Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
| | - Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
| | - Simin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (L.C.); (S.L.); (B.Z.); (X.Z.); (S.Z.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Correspondence: or ; Tel.: +86-157-5403-8132
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The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020; 25:molecules25235515. [PMID: 33255586 PMCID: PMC7728091 DOI: 10.3390/molecules25235515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.
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Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Antioxidants (Basel) 2020; 9:antiox9080670. [PMID: 32727026 PMCID: PMC7465611 DOI: 10.3390/antiox9080670] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/06/2020] [Accepted: 07/10/2020] [Indexed: 11/17/2022] Open
Abstract
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.
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7
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Pandya JK, Decker KE, Goulette T, Kinchla AJ. Sodium reduction in Turkey breast meat by using sodium anion species. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109110] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Wang R, Huang F, Zhang L, Liu Q, Zhang C, Zhang H. Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14198] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ruirui Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Feng Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Qiannan Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health CAAS Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology CAAS Harbin 151900 China
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Khemakhem B, El Abed H, Chakroun M, Fendri I, Smaoui S. Functional effects of ice plant amylases on cake and bun quality. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.04.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Contreras M, Benedito J, Bon J, Garcia-Perez JV. Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound. ULTRASONICS SONOCHEMISTRY 2018; 41:206-212. [PMID: 29137745 DOI: 10.1016/j.ultsonch.2017.09.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/09/2017] [Accepted: 09/10/2017] [Indexed: 05/06/2023]
Abstract
The application of power ultrasound (PuS) could be used as a novel technology with which to intensify thermal treatments using hot air. Mild thermal treatments have been applied to improve the soft texture of dry-cured ham caused by defective processing. In this regard, the aim of this study was to assess the kinetic intensification linked to the application of airborne PuS in the mild thermal treatment using hot air of dry-cured ham. For this purpose, vacuum packed cylindrical samples (2.52±0.11cm in diameter and 1.90±0.14cm in height) of dry-cured ham were heated using hot air at different temperatures (40, 45, 50°C) and air velocities (1, 2, 3, 4, 6m/s) with (22.3kHz, 50W) and without PuS application. Heat transfer was analyzed by considering that it was entirely controlled by conduction and the apparent thermal diffusivity was identified by fitting the model to the heating kinetics. The obtained results revealed that PuS application sped up the heat transfer, showing an increase in the apparent thermal diffusivity (up to 37%). The improvement in the apparent thermal diffusivity produced by PuS application was greater at high temperatures (50°C) but negligible at high air velocities (6m/s). Heating caused an increase in the hardness and elasticity of dry-cured ham, which would correct ham pastiness defects, while the influence of PuS on such textural parameters was negligible.
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Affiliation(s)
- M Contreras
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain
| | - J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain
| | - J Bon
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain
| | - J V Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain.
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El Abed H, Khemakhem B, Fendri I, Chakroun M, Triki M, Drira N, Mejdoub H. Extraction, partial purification and characterization of amylase from parthenocarpic date (Phoenix dactylifera): effect on cake quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3445-3452. [PMID: 28070892 DOI: 10.1002/jsfa.8198] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 12/30/2016] [Accepted: 12/31/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Phoenix dactylifera L. plays an important role in social, economic and ecological Tunisian sectors. Some date palms produce parthenocarpic fruit named Sish. The objective of the present study was to extract biomolecules from parthenocarpic fruit by producing value-added products from the fruits. RESULTS The extraction of amylolytic activity from parthenocarpic fruit (AmyPF) was optimized using Box-Behnken design (BBD). Partial purification of about 250-fold with an activity yield of 47% was achieved. The amylase exhibited a specific activity of 80 U mg-1 protein. The optimum pH and temperature for enzyme activity were 5 and 55 °C respectively. The enzyme was highly active over a wide range of pH (5-10), and significant stabilization was observed at 60 °C. The purified enzyme belongs to the exo type of amylases. Given the economic and industrial relevance of amylases used in the food industry, three different concentrations of AmyPF (0.007, 0.014 and 0.018 U g-1 ) were incorporated into a cake formulation, resulting in a decrease in density, moisture retention and water activity and an increase in hardness. CONCLUSION The beneficial effect of AmyPF on the technological characteristics of cakes was confirmed by sensory evaluation. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Hanen El Abed
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
| | - Bassem Khemakhem
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
| | - Imen Fendri
- Laboratory of Toxicology, Environmental Microbiology and Health, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
| | - Mouna Chakroun
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
| | - Mehdi Triki
- Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Noureddine Drira
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
| | - Hafedh Mejdoub
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
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Santhi D, Kalaikannan A, Sureshkumar S. Factors influencing meat emulsion properties and product texture: A review. Crit Rev Food Sci Nutr 2015; 57:2021-2027. [DOI: 10.1080/10408398.2013.858027] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Santhi
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - A. Kalaikannan
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - S. Sureshkumar
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
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13
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Ben Halima N, Borchani M, Fendri I, Khemakhem B, Gosset D, Baril P, Pichon C, Ayadi MA, Abdelkafi S. Optimised amylases extraction from oat seeds and its impact on bread properties. Int J Biol Macromol 2014; 72:1213-21. [PMID: 25453287 DOI: 10.1016/j.ijbiomac.2014.10.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2014] [Revised: 10/01/2014] [Accepted: 10/10/2014] [Indexed: 12/23/2022]
Abstract
Statistical approaches were employed for the optimisation of the extraction of amylolytic activity from oat (Avena sativa) seeds. The application of the response surface methodology allows us to determine a set of optimal conditions (ratio seed weight/buffer volume 0.1, germination days 10 days, temperature 20 °C and pH 5.6). Experiments carried out under these conditions led to amylase production yield of 91 U/g. Its maximal activity was in the pH 5.6 and at 55 °C. Study of the incorporation of the optimised oat extract into the bread formulation revealed an improvement of the sensory quality and the textural properties of fresh and stored bread. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on crumb of the different breads to evaluate the influence of amylase activity on microstructure. The result showed improved baking characteristics as well as overall microscopic and macroscopic appearance.
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Affiliation(s)
- Nihed Ben Halima
- Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Maha Borchani
- Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Imen Fendri
- Unit Research of Toxicology-Microbiology Environmental and Health UR11ES70, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
| | - Bassem Khemakhem
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia
| | - David Gosset
- Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Patrick Baril
- Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Chantal Pichon
- Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Mohamed-Ali Ayadi
- Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Slim Abdelkafi
- Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
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Chinprahast N, Suwannadath A, Homjabok T. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03084.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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