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Lucas J, Velasco R, García M, Selgas M, Cabeza M. Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham. Foods 2021; 10:foods10071506. [PMID: 34209860 PMCID: PMC8305926 DOI: 10.3390/foods10071506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).
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Santos PDM, Widmer KW, Rivera WL. PCR-based detection and serovar identification of Salmonella in retail meat collected from wet markets in Metro Manila, Philippines. PLoS One 2020; 15:e0239457. [PMID: 32997676 PMCID: PMC7526908 DOI: 10.1371/journal.pone.0239457] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 09/08/2020] [Indexed: 11/27/2022] Open
Abstract
This study aimed to detect Salmonella from retail meat collected from nine wet markets in Metro Manila, and identify the subtypes of Salmonella isolates using molecular serotyping assays from previously developed primers. Of the 720 collected meat samples, 57.64% were found to be Salmonella-contaminated. The most predominant serogroup was Salmonella O:3, and Salmonella serogroups O:4, O:6,7, O:8, O:9, and undetermined serogroups were also found. Most frequently detected isolates in bovine meat were S. 3:e,h:1,6 (putative identity: S. Anatum) and S: 4:e,h:1,2 (putative identity: S. Saintpaul), in porcine meat was S. 3:e,h:1,6 (putative identity: S. Anatum), and S. 8:i:z6 (putative identity: S. Kentucky) was common in poultry products. This study also demonstrated retail meat samples were contaminated with multiple Salmonella serogroups and serovars. This is the first Philippine study that utilized PCR-based assays to characterize Salmonella isolates down to a serovar level and provides baseline information regarding Salmonella prevalence and serovar distribution in retail meat. Molecular serotyping performed in this study can be used as an alternative approach to traditional serotyping in surveillance of Salmonella in the Philippines since the latter is expensive, time-consuming, and requires skilled technicians.
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Affiliation(s)
- Pauline Dianne M. Santos
- Pathogen-Host-Environment Interactions Research Laboratory, Institute of Biology, College of Science, University of the Philippines Diliman, Quezon City, Philippines
| | - Kenneth W. Widmer
- International Environmental Research Institute, Gwangju Institute of Science and Technology, Gwangju, Republic of Korea
| | - Windell L. Rivera
- Pathogen-Host-Environment Interactions Research Laboratory, Institute of Biology, College of Science, University of the Philippines Diliman, Quezon City, Philippines
- * E-mail:
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Mutz YS, Rosario DKA, Castro VS, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 2019; 8:E603. [PMID: 31766476 PMCID: PMC6963427 DOI: 10.3390/foods8120603] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/23/2022] Open
Abstract
This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 °C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 °C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.
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Affiliation(s)
- Yhan S. Mutz
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Denes K. A. Rosario
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Vinicius S. Castro
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Patricia C. Bernardes
- Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre 29500-000, ES, Brazil;
| | - Vania M. F. Paschoalin
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
| | - Carlos A. Conte-Junior
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro 21040-900, RJ, Brazil
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Mutz YDS, Rosario DKA, Paschoalin VMF, Conte-Junior CA. Salmonella enterica: A hidden risk for dry-cured meat consumption? Crit Rev Food Sci Nutr 2019; 60:976-990. [DOI: 10.1080/10408398.2018.1555132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yhan da Silva Mutz
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | - Denes Kaic Alves Rosario
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | | | - Carlos Adam Conte-Junior
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Lautenschlaeger R, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Petruzzelli A, Haouet MN, Paolini F, Foglini M, Vetrano V, Di Lullo S, Altissimi MS, Tommasino M, Favretti M, Pezzuto A, Piovesana A, Mioni R, Osimani A, Clementi F, Tonucci F. Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3001-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sibanda T, Buys EM. Resuscitation and growth kinetics of sub-lethally injured Listeria monocytogenes strains following fluorescence activated cell sorting (FACS). Food Res Int 2017; 100:150-158. [DOI: 10.1016/j.foodres.2017.08.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 08/10/2017] [Accepted: 08/12/2017] [Indexed: 12/23/2022]
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Van Ba H, Seo HW, Cho SH, Kim YS, Kim JH, Ham JS, Park BY, Pil-Nam S. Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.034] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Jira W, Sadeghi-Mehr A, Brüggemann DA, Schwägele F. Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation. Meat Sci 2017; 129:81-87. [PMID: 28267644 DOI: 10.1016/j.meatsci.2017.02.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 01/16/2017] [Accepted: 02/22/2017] [Indexed: 11/26/2022]
Abstract
Dry-cured formed hams were produced with different concentrations of microbial transglutaminase (TG; 0.05, 0.1, 0.2, 0.5, and 0.8% Activa PB) and glucono-delta-lactone as control. A sensory evaluation was performed during a 43-day storage to determine cohesion, cavities, and local separation of dry-cured formed ham. Rising TG concentrations resulted in a slight increase in the evaluation of all sensory parameters, whereas amounts of TG higher than 0.5% led to an only very minor improvement. Dry-cured formed ham samples were analyzed by a sensitive HPLC-MS/MS method for the detection of TG using five tryptic marker peptides. Even very small amounts of Activa PB (0.05%) were detectable unambiguously. A decrease of TG detectability during the storage time of dry-cured formed ham was not observed. Using four marker peptides, no false-positive or -negative results were obtained. The amounts of two marker peptides were calculated using isotope-labeled peptides. They showed high correlations to the amount of Activa PB (R2>0.995).
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Affiliation(s)
- Wolfgang Jira
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
| | - Arash Sadeghi-Mehr
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
| | - Dagmar A Brüggemann
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
| | - Fredi Schwägele
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
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Van Ba H, Seo HW, Cho SH, Kim YS, Kim JH, Ham JS, Park BY, Pil Nam S. Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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