Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Optimization of the process of preparation of liver pâtés and omental fat of lambs fed with lipid cakes

The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera.

Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein

BACKGROUND

The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil-in-water emulsions were formulated with varying levels of oat β-glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β-glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties.

RESULTS

The results showed that the oil-in-water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4 °C, regardless of the presence of β-glucan. Although the texture of the emulsion-enriched liver pâté was different from that of the control, this difference was reduced when β-glucan was added to the emulsion and then to the pâté matrix.

CONCLUSION

Replacing 50% of animal fat with an olive oil emulsion enriched with β-glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega-3-rich olive oil. © 2024 Society of Chemical Industry.

Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage

The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.

Head Space Single Drop Micro Extraction Gas Chromatography Flame Ionization Detection (HS-SDME-GC-FID) Method for the Analysis of Common Fatty Acids

Objectives

Post-marketing/surveillance studies show that most of the many vegetable oils that are sold with health-promoting claims or statements with high nutritional values and are beneficial against diseases are off-limits of related monographs/criteria. Defining the oil with a fast, cheap, and efficient analytical method is needed to express fatty acids in any herbal product to authenticate, trace, specify, and classify the content.The majority of the after marketing/surveillance studies shows that most of the many vegetable oils that are sold with health-promoting claims or statements with high nutritional values and are beneficial against diseases are off-limits of related monographs/criteria. Defining the oil with fast, cheap and efficient analytical method to express fatty acids in any herbal product, to authenticate, trace, specify and classify the content is needed.

Materials and Methods

Here, we define a new simple tool with a headspace single drop microextraction (HS-SDME) method coupled with a gas chromatography-flame ionization detector (GC-FID) for the analysis of common fatty acids (FAs) in oils. Linolenic acid, γ-linolenic acid, and linoleic acid in olive oil, thyme oil, and fish oil were determined. Derivatization was performed with 0.2 mL of 2 mol/L KOH in methanol to transfer the FAs of oils into their methyl esters (FAMEs). Then, FAMEs were extracted using a head space single drop, which is 2.0 μL of sodium dodecyl sulfate:1-butanol (1:3, v/v) mixture.

Results

The most suitable extraction condition was that 360 μL of the FAMEs, 2.0 mL vial, 0.07 g NaCl as a salting-out effect, 45 °C extraction temperature, and 35 min extraction time. The precision of the method was below 12%, with accuracy validated by the GC-FID reference method.The most suitable extraction condition was that 360 μL of the fatty acid methyl esters (FAMEs), 2.0 mL vial, 0.07 g NaCl as a salting-out effect, 45 °C extraction temperature, and 35 min extraction time. The precision of the method was below 12% with an accuracy validated by the GC-FID reference method.

Conclusion

The HS-SDME can be used effectively for extracting FAs from oils for improved analysis of other FAs. The method is of direct importance and relevance for the herbal, pharmaceutical, and cosmetics industries.The HS-SDME can be used for effectively for extracting fatty acids from oils for improved analysis of other fatty acids while the method is direct importance and relevance for herbal, pharmaceutical, cosmetics industry.

Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing, including bakery, dairy, meat products and beverages. In this context, this review investigated the recent findings concerning health claims associated with a diet supplemented with fructans according to human trial results. Fructans have been applied in different food classes due to their proven benefits to human health. Human clinical trials have revealed several effects of fructans supplementation on health such as improved glycemic control, growth of beneficial gut bacteria, weight management, positive influence on immune function, and others. These dietary fibers have a wide range of compounds with different molecular sizes, implying a great variety of technological properties depending on the food application of interest. Inulin has been mainly applied as a fat substitute and prebiotic ingredient. In general, inulin reduces the energy content and improves the structure, viscosity, emulsion, and water retention parameters of food products. Meanwhile, FOS have been more successful when used as a sucrose substitute and prebiotic ingredient. However, overall, FOS and inulin are promising alternatives for the development of structured systems dedicated to increase the functionality of foods and beverages besides reducing fat in bakery, dairy, and meat products.

Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product.

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G', G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G', G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.

Effect of Morus alba leaf extract dose on lipid oxidation, microbiological stability, and sensory evaluation of functional liver pâtés during refrigerated storage

Mulberry (Morus alba L.), and above all the extract from the leaves of this plant, is a natural medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves contains polyphenol compounds: flavonoids, coumarins, numerous phenolic acids, as well as terpenes and steroids. The antioxidant effect of these compounds may be beneficial to the fat fraction of meat products, thereby increasing their functional qualities. The aim of the study was to evaluate the effectiveness of the use of mulberry water leaf extract, as an additive limiting adverse fat changes and affecting the functionality in model liver pâtés. Pork pâtés were prepared by replacing 20% of animal fat with rapeseed oil (RO), and water extract of mulberry leaves was added in the proportion of 0.2%, 0.6% and 1.0%. It has been shown that the addition of mulberry leaf extract delayed the appearance of primary and secondary fat oxidation products. The most effective antioxidant effect during 15-day storage was observed in the sample with the addition of 0.6% and 1.0% water mulberry leaf extract. These samples also showed inhibiting activity against angiotensin-converting enzymes and cholinesterase's. During storage, the tested pâtés had a high sensory quality with unchanged microbiological quality. Mulberry leaf extract can be an interesting addition to the production of fat meat products, delaying adverse changes in the lipid fraction and increasing the functionality of products.

Application of Antioxidants as an Alternative Improving of Shelf Life in Foods

Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the addition of micro- and nanoliposomes coated with carbohydrate polymers, which are not hazardous for human health and can be ingested without risk. The liposomes are loaded with different antioxidants, and their effects are observed as a longer storage time of the food product. The synergy of these methodologies and advances can lead to the displacement of the protective packaging used currently, which would result in food products with functional properties added by the films, an increase in shelf life, and an improvement to the environment by reducing the amount of waste.

Comparison of Polysaccharides as Coatings for Quercetin-Loaded Liposomes (QLL) and Their Effect as Antioxidants on Radical Scavenging Activity

Liposomes are microstructures containing lipid and aqueous phases employed in the encapsulation and delivery of bioactive agents. Quercetin-loaded liposomes (QLLs) were coated with three different polysaccharides and then tested as radical scavengers. Lactose (LCQLL), chitosan (CCQLL), and inulin (ICQLL) were employed as coating materials. Particle size determined by light scattering, showed primary size of 200 nm for all samples, while a secondary particle size of 600 nm was observed for CCQLL. Scanning electron microscopy (SEM) evidenced particle aggregation with the addition of the polysaccharide coating. Transmission electron microscopy (TEM) revealed the layered microstructure of liposomes composed of at least two layers, and primary particle size below 100 nm. QLL showed higher antioxidant activity than the coated liposomes. This behavior was attributed to the chemical interaction between quercetin and the corresponding coating polysaccharide in the layered structure, which traps the quercetin and keeps it unavailable for radical scavenging. From the three polysaccharides, lactose showed a better performance as coating material in the antioxidant activity, which suggested that the smaller size of the disaccharide molecule resulted in a faster releasing of the quercetin in the solution. Thus, LCQLL is an advantageous way to deliver quercetin for antioxidant purposes, where the low stability in delivered media of quercetin loaded liposomes is commonly compromised.

Biological value of semi-smoked sausages with cedar oil cake

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage. Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days. Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity. Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared: CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 °C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.

Berries extracts as natural antioxidants in meat products: A review

The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more 'natural' food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

This study aimed to evaluate the effect of natural antioxidants in pork liver pâté manufactured with the combination of pork backfat, fish oil and olive oil. Phenolic composition of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were identified and quantified. Four batches of pork liver pâté were produced: control, BRE, CLE and PSE. Pork liver pâté was evaluated for proximate composition, pH, instrumental colour, free fatty acid content, lipid-derived volatile compounds and lipid oxidation. The major compounds of BRE were benzoic acid and catechin (1.79 and 1.51 mg/L, respectively), in CLE were ellagic and gallic acid (10.26 and 2.70 mg/100 g fresh weight) and in PSE was catechin (20.66 mg/100 g dry weight). Proximate composition was similar for all batches. The pH values were not influenced by any natural antioxidant. Colour parameters were affected by storage time but slight differences were observed among batches. Lipid stability (TBARS and lipid-derived volatile compounds) was not remarkably affected by addition of natural extracts.

Technological aspects of horse meat products - A review

Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages

The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.

Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils

The objective of this study is to evaluate the effect of either a solution of Thymus capitatus essential oil or its nanoemulsion on the quality of milk contaminated by bacteria. After 24h of S. aureus inoculation, bacterial growth reached 202×10(3)CFU/ml in the presence of the essential oil while it was limited to 132×10(3)CFU/ml when treated with nanoemulsion. The reduction of antioxidant capacity of milk treated with essential oil was higher when treated with nanoemulsion. Moreover, free essential oil was more efficient in protecting proteins from degradation than the nanoemulsion. For instance, after 24h of E. hirae contamination, 26% of the total proteins were consumed in the presence of nano-encapsulated essential oil, while only 14% of the initial content was consumed when free essential oil was added. Concerning milk acidity increase and the inhibition of peroxide production, no statistical differences have been recorded between the use of free essential oil or its nano-emulsion. In conclusion, bulk or nano-encapsulated T. capitatus essential oil preserve milk quality and can extend its shelf life.