1
|
Ogunkalu OA, Ucak I. Effects of different marination conditions on the physico-chemical and microbiological quality of anchovy (Engraulis encrasicolus) fillets inoculated with Morganella psychrotolerans during cold storage. PLoS One 2024; 19:e0302038. [PMID: 38976679 PMCID: PMC11230567 DOI: 10.1371/journal.pone.0302038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Accepted: 03/27/2024] [Indexed: 07/10/2024] Open
Abstract
This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with Morganella psychrotolerans during refrigerated storage (4±1°C) for three months. According to the results of study, marination has great inhibitory effects on the growth of M. psychrotolerans. Total psychrophilic bacteria, total lactic acid bacteria, total yeast and mold, Total Enterobacteriaceae and M. psychrotolerans growth were not observed in the groups treated with 3 and 4% acetic acid. Control groups and fillets marinated with 1% acetic acid showed lower sensory scores. Those groups were rejected on 30th, 45th and 60th days of the storage, respectively, while the groups marinated with 2%, 3%, and 4% acetic acid had higher sensory scores and they were still acceptable until at the end of the study. According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assessment, lipid oxidation was delayed in the fillets marinated with high acetic acid concentrations (3 and 4%) comparing with the control and other inoculated fillets. From this research it can be revealed that high acetic acid and salt concentrations suppress the bacteria growth in the anchovy fillets. Thus, marination process can be recommended to be used as a preservation method to inhibit bacterial growth in anchovy fillets for a safe consumption.
Collapse
Affiliation(s)
| | - Ilknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| |
Collapse
|
2
|
Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets. Molecules 2022; 27:molecules27144500. [PMID: 35889372 PMCID: PMC9323308 DOI: 10.3390/molecules27144500] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/30/2022] Open
Abstract
The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.
Collapse
|
3
|
Bu Y, Liu Y, Luan H, Zhu W, Li X, Li J. Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3150-3159. [PMID: 34791675 DOI: 10.1002/jsfa.11658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/09/2021] [Accepted: 11/18/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Antioxidant activity has been found in fermented fish sauce. In this experiment, the properties of endogenous protease and antioxidant activity were studied in anchovy sauce during fermentation. The correlation between protease activity and antioxidant activity in fermented anchovy sauce was analyzed using the partial least squares (PLS) method. RESULTS The results showed that at least four proteases were present in the endogenous enzyme solution, and the optimum pH values were 2.5, 5.5, 9.0, and 12.5, respectively. The maximum inhibition rate of endogenous protease, from high to low, was: serine protease inhibitor > trypsin inhibitor > aspartic protease inhibitor (pepsin inhibitor) > cysteine protease inhibitor > metalloprotease inhibitor. At the sixth month of fermentation, fish sauce had stronger trypsin, pepsin-like activity, and antioxidant activity. At the ninth month of fermentation, the cathepsin activity was greater. A model correlating changes in protease activity with antioxidant activity suggested that the trypsin and serine protease were the main factors affecting antioxidant activity. CONCLUSION This study reports a model correlating changes in protease activity with the antioxidant activity of fish sauce. It lays a foundation for further exploration of the formation of antioxidant substances and antioxidant effects during the process of fish sauce fermentation. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Yingnan Liu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| |
Collapse
|
4
|
Zhu W, Luan H, Bu Y, Li X, Li J, Zhang Y. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3140-3155. [PMID: 33185275 DOI: 10.1002/jsfa.10943] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/31/2020] [Accepted: 11/13/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| |
Collapse
|
5
|
Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation. SUSTAINABILITY 2021. [DOI: 10.3390/su13095310] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.
Collapse
|
6
|
Petrotos K, Giavasis I, Gerasopoulos K, Mitsagga C, Papaioannou C, Gkoutsidis P. Optimization of the Vacuum Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Pomegranate Juice Producing Industry at Industrial Scale. Molecules 2021; 26:1033. [PMID: 33669172 PMCID: PMC7919679 DOI: 10.3390/molecules26041033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/07/2021] [Accepted: 02/12/2021] [Indexed: 12/02/2022] Open
Abstract
Pomegranate pomace (PP) is the solid waste produced in bulk by the pomegranate juice industry which is rich in polyphenols and flavonoids that can replace the hazardous chemical antioxidants/antimicrobials currently used in the agro-food and cosmetics sectors. In the present work, the vacuum microwave assisted extraction (VMAE) of natural antioxidants from raw pomegranate pomace was investigated and successfully optimized at an industrial scale. For the optimization of PP VMAE a novel, highly accurate response surface methodology (RSM) based on a comprehensive multi-point historical design was employed. The optimization showed that the maximum recovery of PP total polyphenols as well as total PP flavonoids were obtained at microwave power = 4961.07 W, water to pomace ratio = 29.9, extraction time = 119.53 min and microwave power = 4147.76 W, water to pomace ratio = 19.32, extraction time = 63.32 min respectively. Moreover, the optimal VMAE conditions on economic grounds were determined to be: microwave power = 2048.62 W, water to pomace ratio = 23.11, extraction time = 15.04 min and microwave power = 4008.62 W, water to pomace ratio = 18.08, extraction time = 15.29 min for PP total polyphenols and PP total flavonoids respectively. The main conclusion of this study is that the VMAE extraction can be successfully used at industrial scale to produce, in economic manner, high added value natural extracts from PP pomace.
Collapse
Affiliation(s)
- Konstantinos Petrotos
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Ioannis Giavasis
- Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece; (I.G.); (C.M.)
| | - Konstantinos Gerasopoulos
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Chrysanthi Mitsagga
- Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece; (I.G.); (C.M.)
| | - Chryssoula Papaioannou
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Paschalis Gkoutsidis
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| |
Collapse
|
7
|
Badr AN, Ali HS, Abdel-Razek AG, Shehata MG, Albaridi NA. Bioactive Components of Pomegranate Oil and Their Influence on Mycotoxin Secretion. Toxins (Basel) 2020; 12:toxins12120748. [PMID: 33260849 PMCID: PMC7759867 DOI: 10.3390/toxins12120748] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/22/2020] [Accepted: 10/30/2020] [Indexed: 12/17/2022] Open
Abstract
Pomegranate, similar to other fruits, has juice-extraction by-products. Pomegranate seed oil (PGO) is a non-traditional oil with health benefits, rich in bioactive components. This study was aimed to assess PGO phytochemicals and their influence as bioactive components to reduce mycotoxin secretion. The encapsulation was applied in micro and nanoforms to protect the quality and enhance the efficacy of the oil. The PGO was extracted using ultrasound-assisted methods. Carotenoids, tocochromanols, sterols, phenolic, flavonoid, antioxidant, and antimicrobial activity were determined. The fatty acid profile was analyzed by the GC-MS, while mycotoxin was determined utilizing the HPLC apparatus. The toxicity and protective action of oil were examined using the hepatocytes' cell line. The resultant oil acts as oleoresin that is rich in bioactive molecules. Phenolics and antioxidant potency recorded higher values compared to traditional vegetable oils, whereas polyunsaturated fatty acids were 87.51%. The major fatty acid was conjugated punicic acid (81.29%), which has high biological effects. Application of the PGO on fungal media reduced aflatoxins secretion up to 63%, and zearalenone up to 78.5%. These results confirm the bio-functionality of oil to regulate the fungal secondary metabolites process. The PGO is a unique prospective non-traditional oil and has several functionalities in food, which achieve nutritional, antioxidant, and anti-mycotoxigenic activities.
Collapse
Affiliation(s)
- Ahmed Noah Badr
- National Research Centre, Department of Food Toxicology and Contaminants, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (H.S.A.); Tel.: +2-01000-327-640 (A.N.B.); +966-56513-327-0841 (H.S.A.)
| | - Hatem Salama Ali
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia
- National Research Centre, Department of Food Technology, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (H.S.A.); Tel.: +2-01000-327-640 (A.N.B.); +966-56513-327-0841 (H.S.A.)
| | | | - Mohamed Gamal Shehata
- Department of Food Technology, Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA-City), New Borg El-Arab 21934, Alexandria, Egypt;
| | - Najla A. Albaridi
- Department of Physical Sport Science, Nutrition and Food Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| |
Collapse
|
8
|
Szymczak M, Kamiński P, Felisiak K, Szymczak B, Dmytrów I, Sawicki T. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109961] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
9
|
Shahbazi Y, Shavisi N. Effects of Carboxymethylcellulose-Montmorillonite Films Containing Natural Preservative Compounds on Quality Properties of Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1674987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yasser Shahbazi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
| | - Nassim Shavisi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
| |
Collapse
|
10
|
Essid I, Tajine S, Gharbi S, Bellagha S. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine ( Sardinella aurita) fillets. Journal of Food Science and Technology 2019; 57:713-722. [PMID: 32116380 DOI: 10.1007/s13197-019-04104-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2019] [Accepted: 09/09/2019] [Indexed: 01/26/2023]
Abstract
Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.
Collapse
Affiliation(s)
- Ines Essid
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| | - Sabrine Tajine
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| | - Sonia Gharbi
- Interprofessional Group of Fish Products, 37 Rue du Niger, 1002 Tunis, Tunisia
| | - Sihem Bellagha
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| |
Collapse
|
11
|
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout ( Oncorhynchus mykiss) fillets' sensorial and physicochemical features. Food Sci Biotechnol 2019; 29:207-216. [PMID: 32064129 DOI: 10.1007/s10068-019-00661-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 06/15/2019] [Accepted: 07/30/2019] [Indexed: 10/26/2022] Open
Abstract
The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4 °C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (p < 0.05). R enhanced the impacts of alginate on extending the samples' shelf life. Sensory analyses showed that R improved the sensory scores significantly (p < 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.
Collapse
|
12
|
KOCATEPE D, TURAN H, ALTAN CO, KESKİN İ, CEYLAN A, KÖSTEKLİ B, CANDAN C. Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.01318] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
Kaltsa O, Yanniotis S, Polissiou M, Mandala I. Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
14
|
Szymczak M, Felisiak K, Szymczak B. Characteristics of herring marinated in reused brines after microfiltration. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4395-4405. [PMID: 30333635 PMCID: PMC6170335 DOI: 10.1007/s13197-018-3343-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/05/2018] [Accepted: 07/09/2018] [Indexed: 11/06/2022]
Abstract
Brines after herring marinating pose a serious financial problem to the industry and natural environment. Paradoxically, the brine waste containing biological active compounds like proteases and peptides being responsible for marinade quality is discarded with sewage. Results show that the reuse of brine without filtration is not possible because of increase in the bacterial count and lipid oxidation in marinated herring. The desired parameters of marinades were achieved using brine permeate-50 µm free of the suspension and lipids. The best quality and sensory parameters of marinated herring meat were obtained using permeate-0.22 brine, which not contain microorganisms and lipids, and also a high activity of proteases. Reuse of brine allows reducing by half the losses of protein hydrolysis products (PHP) from meat to brine and for reverse diffusion of PHP and peptidases to meat. The marinades produced with the newly-developed method had up to 25% more PHP, up to 20% lower hardness, 10–20% higher activity of proteases, 40–97% lower indices of lipid oxidation, and 5% higher scores in sensory assessment, compared to the marinades produced with fresh brine. The inexpensive and easy to perform microfiltration of brine affords the possibility of increasing the quality and nutritional value of marinades and minimizing both waste volume and production costs.
Collapse
Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI 3 str., 41-459 Szczecin, Poland
| | - Katarzyna Felisiak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI 3 str., 41-459 Szczecin, Poland
| | - Barbara Szymczak
- Department of Microbiology and Applied Biotechnology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI 3 str., 41-459 Szczecin, Poland
| |
Collapse
|
15
|
Bilgin Fıçıcılar B, Gençcelep H, Özen T. Effects of bay leaf ( Laurus nobilis) and green tea ( Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1485747] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Bilge Bilgin Fıçıcılar
- Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
- Department of Fisheries Technology Engineering, Ordu University, Ordu, Turkey
| | - Hüseyin Gençcelep
- Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Tevfik Özen
- Department of Chemistry, Ondokuz Mayis University, Samsun, Turkey
| |
Collapse
|
16
|
Jeong K, O H, Shin SY, Kim YS. Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method. Korean J Food Sci Anim Resour 2018; 38:506-514. [PMID: 30018495 PMCID: PMC6048374 DOI: 10.5851/kosfa.2018.38.3.506] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/12/2018] [Accepted: 04/30/2018] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method (61°C and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4°C, 98.81% vacuum (treatment group T1); 4°C, atmospheric pressure (T2); 20°C, 98.81% vacuum (T3); and 20°C, atmospheric pressure (T4). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.
Collapse
Affiliation(s)
| | | | | | - Young-Soon Kim
- Department of Food and Nutrition, Korea University,
Seoul 02841, Korea
| |
Collapse
|
17
|
Faisi J, Fattahi A, Raffel N, Hoffmann I, Beckmann MW, Schrauder M, Dittrich R, Löhberg C. Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1415375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Jawid Faisi
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Amir Fattahi
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Nathalie Raffel
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Inge Hoffmann
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Matthias W. Beckmann
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Michael Schrauder
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Ralf Dittrich
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| | - Christian Löhberg
- OB/GYN, University Hospital Erlangen, Friedrich-Alexander University, Erlangen-Nürnberg, Erlangen, Germany
| |
Collapse
|
18
|
Calva-Estrada SDJ, García O, Mendoza MR, Jiménez M. Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1306783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Oscar García
- Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, México
| | - María Remedios Mendoza
- Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, México
| | - Maribel Jiménez
- Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México
| |
Collapse
|
19
|
Szymczak M. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1488-1496. [PMID: 27391990 DOI: 10.1002/jsfa.7889] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 07/01/2016] [Accepted: 07/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND This study analyzes the effect of salt and acetic acid concentration, time, temperature and fish freezing on the activity and losses of cathepsins during the marinating of Atlantic and Baltic herrings. RESULTS The highest contribution to meat general proteolytic activity was found for cathepsin D-like activity. This contribution decreased during the marinating process as a result of, among other things, cathepsin losses to brine. The methods of marinating had a significant impact on cathepsin activity losses. The average ratio of cathepsin D-like activity to L and B in brine accounted for 15:3.5:1.5, respectively. Depending on the method of calculation, cathepsin activity in brine was similar (per gram of tissue/milliliter of brine) or multiply higher (per gram protein in tissue/brine) than in the marinated herring meat. Statistical analysis demonstrated that the extent and structure of cathepsin losses were significantly correlated with the quantitative and qualitative composition of protein hydrolysis products in marinades. CONCLUSION The presented results depict new phenomena of cathepsin losses and explain their impact on the process of fish marinating. Results allow better optimization of the process of meat ripening. The high activity of aspartyl and cysteine cathepsins in brine indicates the real feasibility of their application in the food industry for novel food design. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459, Szczecin, Poland
| |
Collapse
|
20
|
Topuz OK, Gökoğlu N, Yerlikaya P, Uçak İ. Quality Changes in Marinated Anchovy ( Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.968817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
21
|
Szymczak M. Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine. J Food Sci 2016; 81:E1966-70. [PMID: 27351340 DOI: 10.1111/1750-3841.13375] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 05/24/2016] [Accepted: 05/27/2016] [Indexed: 11/28/2022]
Abstract
This paper is the first ever to describe the phenomenon of bimodal distribution of cathepsin D in the lysosomal and soluble fractions of brine left after herring marinating. Up to 2 times higher cathepsin D activity was observed in the lysosome fraction. Activity of cathepsin D in brine increased according to the logarithmic function during low frequency-high power ultrasounds treatment or according to the linear function after multiple freezing-thawing of brine. Activity enhancement was achieved only in the brine devoid of lipids and suspension. Study results show also that measurement of lysosomal cathepsin D activity in the marinating brine requires also determining cathepsin E activity. Decreasing pore size of microfilter from 2.7 to 0.3 μm significantly reduced the lysosome content in the brine. The presence of lysosomes and the possibility of their separation as well as the likely release of cathepsins shall be considered during industrial application of the marinating brine, as new cathepsins preparations in fish and meat technology.
Collapse
Affiliation(s)
- Mariusz Szymczak
- Dept. of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian Univ. of Technology in Szczecin, 71-459 Szczecin, Papieża Pawła VI 3, Poland
| |
Collapse
|
22
|
Topuz OK. Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12696] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Osman Kadİr Topuz
- Seafood Processing Technology Department; Fisheries Faculty of Akdeniz University; Antalya Turkey
| |
Collapse
|
23
|
Lytou A, Panagou EZ, Nychas GJE. Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions. Food Microbiol 2015; 55:25-31. [PMID: 26742613 DOI: 10.1016/j.fm.2015.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 11/14/2015] [Accepted: 11/17/2015] [Indexed: 12/22/2022]
Abstract
The aim of this study was the development of a model to describe the growth kinetics of aerobic microbial population of chicken breast fillets marinated in pomegranate juice under isothermal and dynamic temperature conditions. Moreover, the effect of pomegranate juice on the extension of the shelf life of the product was investigated. Samples (10 g) of chicken breast fillets were immersed in marinades containing pomegranate juice for 3 h at 4 °C following storage under aerobic conditions at 4, 10, and 15 °C for 10 days. Total Viable Counts (TVC), Pseudomonas spp and lactic acid bacteria (LAB) were enumerated, in parallel with sensory assessment (odor and overall appearance) of marinated and non-marinated samples. The Baranyi model was fitted to the growth data of TVC to calculate the maximum specific growth rate (μmax) that was further modeled as a function of temperature using a square root-type model. The validation of the model was conducted under dynamic temperature conditions based on two fluctuating temperature scenarios with periodic changes from 6 to 13 °C. The shelf life was determined both mathematically and with sensory assessment and its temperature dependence was modeled by an Arrhenius type equation. Results showed that the μmax of TVC of marinated samples was significantly lower compared to control samples regardless temperature, while under dynamic temperature conditions the model satisfactorily predicted the growth of TVC in both control and marinated samples. The shelf-life of marinated samples was significantly extended compared to the control (5 days extension at 4 °C). The calculated activation energies (Ea), 82 and 52 kJ/mol for control and marinated samples, respectively, indicated higher temperature dependence of the shelf life of control samples compared to marinated ones. The present results indicated that pomegranate juice could be used as an alternative ingredient in marinades to prolong the shelf life of chicken.
Collapse
Affiliation(s)
- Anastasia Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
| |
Collapse
|
24
|
Szymczak M, Kołakowski E. Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.858380] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
25
|
Bazargani-Gilani B, Aliakbarlu J, Tajik H. Influence of Coating Based on Pomegranate Juice-Chitosan-Zataria multifloraOil on Chemical Stability of Chicken Meat during Frozen Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12596] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Behnaz Bazargani-Gilani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| |
Collapse
|
26
|
Kaderides K, Goula AM, Adamopoulos KG. A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.08.006] [Citation(s) in RCA: 126] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
27
|
Gallego MG, Gordon MH, Segovia FJ, Almajano MP. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties. Molecules 2015; 20:13913-26. [PMID: 26263964 PMCID: PMC6332206 DOI: 10.3390/molecules200813913] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 07/13/2015] [Accepted: 07/24/2015] [Indexed: 11/17/2022] Open
Abstract
In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.
Collapse
Affiliation(s)
- Maria G Gallego
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Michael H Gordon
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
| | - Francisco J Segovia
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - María P Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| |
Collapse
|
28
|
Farràs M, Castañer O, Martín-Peláez S, Hernáez Á, Schröder H, Subirana I, Muñoz-Aguayo D, Gaixas S, Torre RDL, Farré M, Rubió L, Díaz Ó, Fernández-Castillejo S, Solà R, Motilva MJ, Fitó M. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study. Mol Nutr Food Res 2015; 59:1758-70. [DOI: 10.1002/mnfr.201500030] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Revised: 03/31/2015] [Accepted: 05/06/2015] [Indexed: 12/19/2022]
Affiliation(s)
- Marta Farràs
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
- Ph.D. Program in Biochemistry; Molecular Biology and Biomedicine; Department of Biochemistry and Molecular Biology; Universitat Autònoma de Barcelona (UAB); Barcelona Spain
| | - Olga Castañer
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
| | - Sandra Martín-Peláez
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Álvaro Hernáez
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Helmut Schröder
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- CIBER de Epidemiología y Salud Pública (CIBERESP); Instituto de Salud Carlos III; Madrid Spain
| | - Isaac Subirana
- CIBER de Epidemiología y Salud Pública (CIBERESP); Instituto de Salud Carlos III; Madrid Spain
- Cardiovascular Epidemiology and Genetics Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Daniel Muñoz-Aguayo
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Sònia Gaixas
- Cardiovascular Epidemiology and Genetics Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Rafael de la Torre
- CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
- Human Pharmacology and Clinical Neurosciences Research Group; IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Universitat Pompeu Fabra (CEXS-UPF); Barcelona Spain
| | - Magí Farré
- Human Pharmacology and Clinical Neurosciences Research Group; IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Universitat Autònoma de Barcelona (UAB); Barcelona Spain
| | - Laura Rubió
- Food Technology Department; UTPV-XaRTA; Agrotecnio Center; University of Lleida; Lleida Spain
| | - Óscar Díaz
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Sara Fernández-Castillejo
- Unitat de Recerca en Lípids i Arteriosclerosis; CIBERDEM, St. Joan de Reus University Hospital; IISPV; Facultat de Medicina i Ciències de la Salut; Universitat Rovira i Virgili; Reus Spain
| | - Rosa Solà
- Unitat de Recerca en Lípids i Arteriosclerosis; CIBERDEM, St. Joan de Reus University Hospital; IISPV; Facultat de Medicina i Ciències de la Salut; Universitat Rovira i Virgili; Reus Spain
| | - Maria José Motilva
- Food Technology Department; UTPV-XaRTA; Agrotecnio Center; University of Lleida; Lleida Spain
| | - Montserrat Fitó
- Cardiovascular Risk and Nutrition Research Group; Regicor Study Group, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
| |
Collapse
|
29
|
Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.007] [Citation(s) in RCA: 123] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|