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Li N, Wang Y, Tan Z, Xu Y, Liu X, Liu Y, Zhou D, Li D. Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage. Food Chem 2024; 460:140634. [PMID: 39079355 DOI: 10.1016/j.foodchem.2024.140634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 07/15/2024] [Accepted: 07/23/2024] [Indexed: 09/05/2024]
Abstract
This study used ultra-high pressure processing (HPP) heat-assisted technology combined with L-cysteine (L-cys) to process ready-to-eat (RTE) shrimp. Subsequently, the effects of physical field and chemical modifications on the color of RTE shrimp were studied. The results showed that the RTE shrimp treated with HPP-Heat-L-cys showed better performance in terms of brightness value (65.25) and astaxanthin (AST) content (0.71 μg/g) during storage, maintaining the original color of RTE shrimp effectively. In addition, it was observed that the application of HPP-Heat-L-cys significantly delayed phenol oxidation, lipid oxidation, and Maillard reaction compared with traditional HPP or heat treatments. Specifically, the total phenolic content of RTE shrimp treated with HPP-Heat-L-cys was higher than that of other samples, but the TBARS and browning index were lower. Furthermore, HPP-Heat-L-cys could delay the production of dark products (such as 2-methylanthraquinone, p-benzoquinone, lipofuscin and melanin), ultimately safeguarding the color stability of RTE shrimp during storage.
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Affiliation(s)
- Na Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yefan Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhifeng Tan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China
| | - Yunpeng Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China
| | - Yuxin Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China.
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2
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Ganjeh AM, Gomes A, Barreira MJ, Pinto CA, Casal S, Saraiva JA. Effects of pressure-based technologies on food lipids oxidation. Food Chem 2024; 461:140768. [PMID: 39181051 DOI: 10.1016/j.foodchem.2024.140768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 07/30/2024] [Accepted: 08/03/2024] [Indexed: 08/27/2024]
Abstract
The aim of this paper is to provide a thorough review of recent research on the effects of high pressure processing (HPP) and hyperbaric storage (HS) on lipid oxidation amounts in different food products, as well as the mechanisms of lipid oxidation during processing and storage. Globaly, highly perishable foods showed an increase in lipid oxidation when preserved by HPP. On the other hand, HS using lower pressure levels but much longer time under pressure seems to cause a higher level of secondary lipid oxidation products and a lower level of tertiary products, with HS so decreasing oxidation progress during storage. Existing studies have mainly focused on individual oxidation indicators, highlighting the need for a comprehensive analysis of primary, secondary, and tertiary oxidation products in order to fully understand the progression of oxidation. This comprehensive approach ensures a systematic assessment of lipid oxidation, leading to a clear understanding of the oxidation process.
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Affiliation(s)
- Alireza Mousakhani Ganjeh
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Alexandrina Gomes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Maria João Barreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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3
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Ding ZG, Shen Y, Hu F, Zhang XX, Thakur K, Khan MR, Wei ZJ. Preparation and Characterization of Eugenol Incorporated Pullulan-Gelatin Based Edible Film of Pickering Emulsion and Its Application in Chilled Beef Preservation. Molecules 2023; 28:6833. [PMID: 37836676 PMCID: PMC10574067 DOI: 10.3390/molecules28196833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
The purpose of this study was to develop a composite film composed of eugenol Pickering emulsion and pullulan-gelatin, and to evaluate its preservation effect on chilled beef. The prepared composite film was comprehensively evaluated in terms of the stability of emulsion, the physical properties of the film, and an analysis of freshness preservation for chilled beef. The emulsion size (296.0 ± 10.2 nm), polydispersity index (0.457 ± 0.039), and potential (20.1 ± 0.9 mV) proved the success of emulsion. At the same time, the films displayed good mechanical and barrier properties. The index of beef preservation also indicated that eugenol was a better active ingredient than clove essence oil, which led to the rise of potential of hydrogen, chroma and water content, and effectively inhibited microbial propagation, protein degradation and lipid oxidation. These results suggest that the prepared composites can be used as promising materials for chilled beef preservation.
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Affiliation(s)
- Zhi-Gang Ding
- School of Food Engineering, Anhui Science and Technology University, Fengyang 233100, China
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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4
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Gál R, Čmiková N, Prokopová A, Kačániová M. Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage. Foods 2023; 12:foods12112201. [PMID: 37297446 DOI: 10.3390/foods12112201] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/26/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage EO) in beef tenderloin of the musculus psoas major that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, L. monocytogenes and sage EO were mixed. Groups with L. monocytogenes alone and sage essential oil combined with L. monocytogenes and test groups without EO were established. The samples were vacuum-packed, inoculated with L. monocytogenes, and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of L. monocytogenes were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of L. monocytogenes, coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. Pseudomonas fragi and L. monocytogenes were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes.
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Affiliation(s)
- Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Aneta Prokopová
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, Rzeszow University, Cwiklinskiej 1, 35-601 Rzeszow, Poland
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5
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Dr S, Zaman MM, Farooq Z, Hafeez A, Sajid MW, Tariq MR, Ali SW, Ali S, Shafiq M, Iftikhar M, Safdar W, Ali U, Kanwal M, Umer Z, Basharat Z. Supplementation of PUFA extracted from microalgae for the development of chicken patties. PeerJ 2023; 11:e15355. [PMID: 37250722 PMCID: PMC10224672 DOI: 10.7717/peerj.15355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 04/14/2023] [Indexed: 05/31/2023] Open
Abstract
In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at -18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product.
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Affiliation(s)
- Sidra Dr
- Shalamar Medical and Dental College, Lahore, Pakistan
| | | | | | - Amina Hafeez
- Services Institute of Medical Sciences, Lahore, Pakistan
| | | | | | | | - Sajid Ali
- Department of Agronomy, University of the Punjab, Lahore, Pakistan
| | - Muhammad Shafiq
- Department of Horticulture, University of the Punjab, Lahore, Pakistan
| | - Madiha Iftikhar
- Department of Diet and Nutritional Sciences, Ibadat International University, Islambad, Pakistan
| | - Waseem Safdar
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan
| | - Umair Ali
- Dept of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University, Bahawalpur, Pakistan
| | - Maria Kanwal
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Zujaja Umer
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Zunaira Basharat
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
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6
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Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat. Antioxidants (Basel) 2023; 12:antiox12030616. [PMID: 36978863 PMCID: PMC10045671 DOI: 10.3390/antiox12030616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/20/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of S. officinalis accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample.
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7
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Effect of high pressure processing on biogenic amines content in skin-packed beef during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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8
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AL-MARAZEEQ K, AL-ROUSAN W, TAHA S, OSAILI T. The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.124322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | | | | | - Tareq OSAILI
- University of Sharjah, United Arab Emirates; Jordan University of Science and Technology, Jordan
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9
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Kaur R, Kaur L, Gupta TB, Singh J, Bronlund J. Multitarget preservation technologies for chemical-free sustainable meat processing. J Food Sci 2022; 87:4312-4328. [PMID: 36120824 PMCID: PMC9825855 DOI: 10.1111/1750-3841.16329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 01/11/2023]
Abstract
Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Lovedeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd, Hopkirk Research InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Jaspreet Singh
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - John Bronlund
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
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10
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Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PLoS One 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
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11
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Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma. Foods 2022; 11:foods11152173. [PMID: 35892759 PMCID: PMC9330470 DOI: 10.3390/foods11152173] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 02/07/2023] Open
Abstract
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.
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12
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Vlaicu PA, Untea AE, Turcu RP, Saracila M, Panaite TD, Cornescu GM. Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality. Foods 2022; 11:foods11081105. [PMID: 35454692 PMCID: PMC9029320 DOI: 10.3390/foods11081105] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 01/17/2023] Open
Abstract
Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.
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13
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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14
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Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112867] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Passos RSFT, Barreto BG, Leite JSF, Trevisan AB, Souza CO, Silva MCA, Cavalheiro CP. Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rafael Sepúlveda Fonsêca Trevisan Passos
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Brenno Guimarães Barreto
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Juliana Sant’Ana Falcão Leite
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Adrielle Bahiense Trevisan
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | | | - Mauricio Costa Alves Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Carlos Pasqualin Cavalheiro
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
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16
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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
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17
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Danilović B, Đorđević N, Karabegović I, Šojić B, Pavlić B, Savić D. The effect of sage herbal dust products on
Listeria monocytogenes
growth in minced pork. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Branislav Šojić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Branimir Pavlić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Dragiša Savić
- Faculty of Technology University of Niš Leskovac Serbia
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18
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Delgado-Pando G, Ekonomou SI, Stratakos AC, Pintado T. Clean Label Alternatives in Meat Products. Foods 2021; 10:foods10071615. [PMID: 34359485 PMCID: PMC8306945 DOI: 10.3390/foods10071615] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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Affiliation(s)
- Gonzalo Delgado-Pando
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Sotirios I. Ekonomou
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Alexandros C. Stratakos
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence:
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19
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The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111428] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Zhang YP, Wang X, Shen Y, Thakur K, Zhang JG, Hu F, Wei ZJ. Preparation and Characterization of Bio-Nanocomposites Film of Chitosan and Montmorillonite Incorporated with Ginger Essential Oil and Its Application in Chilled Beef Preservation. Antibiotics (Basel) 2021; 10:antibiotics10070796. [PMID: 34208813 PMCID: PMC8300780 DOI: 10.3390/antibiotics10070796] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, bio-nanocomposite films containing different proportions of ginger essential oil (GEO), chitosan (Ch), and montmorillonite (MMT) were prepared and characterized, and the antibacterial effect of bio-nanocomposite films on chilled beef was evaluated. Fourier transform infrared analysis showed a series of intense interactions among the components of the bio-nanocomposite films. The infiltration of GEO increased the thickness of the film, reduced the tensile strength of the film, and increased the percentage of breaking elongation and the water vapor permeability. The migration of phenols in the films began to increase exponentially and reached equilibrium at about 48 h. The bio-nanocomposite films (Ch +0.5% GEO group, and Ch + MMT + 0.5% GEO group) effectively delayed the rise of pH, hue angle, and moisture values of chilled beef with time and slowed down the lipid oxidation and the growth of surface microorganisms on chilled beef. Altogether, the prepared biological nanocomposites can be used as promising materials to replace commercial and non-degradable plastic films.
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Affiliation(s)
- Yin-Ping Zhang
- Anhui Academy of Agricultural Sciences, Crop Research Institute, Hefei 230031, China;
| | - Xin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Yi Shen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- Correspondence: (F.H.); (Z.-J.W.)
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- Correspondence: (F.H.); (Z.-J.W.)
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21
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Kačániová M, Kunová S, Haščík P, Pietrzyk K, Kluz M, Terentjeva M, Savistkaya T, Grinshpan D. The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage. POTRAVINARSTVO 2021. [DOI: 10.5219/1655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.
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22
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Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Contreras-Castillo CJ. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Res Int 2021; 147:110551. [PMID: 34399528 DOI: 10.1016/j.foodres.2021.110551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/22/2023]
Abstract
Currently, consumers' interest in healthy products has attracted the attention of academia and the meat industry, which has focused mainly on incorporating ingredients with healthier properties. In this context, the aim of this study was to investigate the social representation of original burgers and burgers with mushroom addition considering different sexes and body mass indexes (BMIs) of individuals. Thus, 209 Brazilians answered a word association task followed by a word classification based on their importance and valence for original burgers and burgers with the addition of mushrooms. To obtain the structure of social representation, the words were positioned into four distinct zones based on their frequency of elicitation and importance. Also, the polarity index was used to give a connotation to the words. Three groups of consumers were identified. The first group (consumers with class-1 obesity of both sexes) associated the original burger with positive categories (cheese, juicy, seasoned, food, tasty, joy, salad and delicious). The second one (female consumers with pre-obesity and class-1 obesity) associated the burger with the addition of mushrooms with the elements price, different, vegetarian, flavor, gourmet and healthy. Finally, the third group (men and women for both stimuli and with a wide range of BMI) characterized burgers with sensory attributes, feelings and moments of consumption. In conclusion, the social representation of the original burger and the burger with the addition of mushrooms differed among consumers, suggesting that the main associations can be the main motivations for the consumption of a certain product.
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Affiliation(s)
- Iliani Patinho
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Ana Clara Bortoluzzi Teixeira
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Beatriz Schmidt Menegali
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Thais Cardoso Merlo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Juan Dario Rios-Mera
- Facultad de Ingeniería Pesquera y de Alimentos, Universidad Nacional San Luis Gonzaga de Ica (UNICA), Peru
| | - Mariana D B Dargelio
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Heber Rodrigues
- Plumpton College and UK Centre for Excellence on Wine Research, Ditchling Rd, Brighton BN7 3AE, United Kingdom
| | - Carmen J Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil.
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23
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Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods 2021; 10:foods10030676. [PMID: 33810113 PMCID: PMC8004741 DOI: 10.3390/foods10030676] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/12/2021] [Accepted: 03/18/2021] [Indexed: 12/20/2022] Open
Abstract
In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
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24
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Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers. PLoS One 2021; 16:e0248499. [PMID: 33735251 PMCID: PMC7971551 DOI: 10.1371/journal.pone.0248499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/28/2021] [Indexed: 11/20/2022] Open
Abstract
We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaíba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P < 0.05). The treatments had no effect (P > 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh‐like quality appeal of sheep burgers.
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25
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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26
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Moura-Alves M, Gouveia AR, de Almeida JMM, Monteiro-Silva F, Silva JA, Saraiva C. Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109896] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat Sci 2020; 172:108305. [PMID: 32947238 DOI: 10.1016/j.meatsci.2020.108305] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 08/07/2020] [Accepted: 09/01/2020] [Indexed: 01/08/2023]
Abstract
This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P < 0.05) in Soy protein burgers (SPB) than in other burgers. The mineral content of magnesium, phosphorus, iron and zinc was higher in the quinoa burgers (QB) than in the other formulations for both A and B groups. Also, the result of sensory evaluation revealed increases (P < 0.05) in overall acceptability and taste attributes of QB and BWB (Buckwheat Burger) in both groups. The shelf life results showed significant differences between SPB and treated samples (QB and BWB). Therefore, these new beef burger formulations might be a viable option in improvement of nutritional, durability and sensory properties.
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The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108909] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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29
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Ziegler V, Ugalde ML, Veeck IDA, Barbosa FDF. Nutritional enrichment of beef burgers by adding components of non-conventional food plants. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.03019] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods.
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30
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Cegiełka A, Hać-Szymańczuk E, Piwowarek K, Dasiewicz K, Słowiński M, Wrońska K. The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens2. Poult Sci 2019; 98:5045-5053. [PMID: 31065702 DOI: 10.3382/ps/pez242] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 04/09/2019] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at -18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations-a water extract, ethanol extracts, and an essential oil-were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control-without addition of sage, WE-2.0% addition of water extract from sage, E40-2.0% addition of 40% (vol/vol) ethanol extract from sage, E70-2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS-0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P < 0.05) slowed down fat oxidation processes in low-pressure MSM from chickens. The growth of mesophilic aerobic bacteria and psychrotrophic bacteria, coliforms, and Enterobacteriaceae was significantly (P < 0.05) restricted by all sage preparations tested. The most effective inhibitory effect for groups of bacteria analyzed in this study was demonstrated by sage essential oil, despite insignificant (P > 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.
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Affiliation(s)
- A Cegiełka
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - E Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - K Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - K Dasiewicz
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - M Słowiński
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - K Wrońska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
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de Oliveira Ferreira NS, Rosset M, Lima G, Stuelp Campelo PM, de Macedo REF. Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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