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TAN M, WANG B, LIU W, ZENG X, ZHANG Y, YU L. Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Minhua TAN
- Zhongkai University of Agriculture and Engineering,, China
| | | | - Wei LIU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Xiaofang ZENG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Yuanhong ZHANG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Limei YU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
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Ullah H, Hussain Y, Santarcangelo C, Baldi A, Di Minno A, Khan H, Xiao J, Daglia M. Natural Polyphenols for the Preservation of Meat and Dairy Products. Molecules 2022; 27:molecules27061906. [PMID: 35335268 PMCID: PMC8954466 DOI: 10.3390/molecules27061906] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/04/2022] [Accepted: 03/11/2022] [Indexed: 02/05/2023] Open
Abstract
Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.
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Affiliation(s)
- Hammad Ullah
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Yaseen Hussain
- Lab of Controlled Release and Drug Delivery System, College of Pharmaceutical Sciences, Soochow University, Suzhou 215123, China;
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
- Department of Pharmacy, Bashir Institute of Health Sciences, Islamabad 45400, Pakistan
| | - Cristina Santarcangelo
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Alessandra Baldi
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Alessandro Di Minno
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, University of Vigo, 36310 Vigo, Spain;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Maria Daglia
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Correspondence:
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Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings. Foods 2022; 11:foods11050634. [PMID: 35267267 PMCID: PMC8909852 DOI: 10.3390/foods11050634] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 02/04/2023] Open
Abstract
The growth kinetics for the total viable count (TVC) in sausages with modified hog casings (treated by surfactant solutions and slush salt with lactic acid), natural hog casings and sheep casings as a function of the storage time (up to 50 days) were studied for the first time. The growth of TVC was fitted by the Baranyi model, and the maximum specific growth rate, lag time and initial and final cell populations were estimated via DMFit. The coefficient of determination of the Baranyi model reached 0.94, 0.77 and 0.86 for sausages stuffed in modified hog casings (MHC), control hog casings (CHC) and natural sheep casings (NSC), respectively. The experimental data for the initial populations were 4.69 ± 0.10 log cfu/g for MHC, 4.79 ± 0.10 log cfu/g for CHC and 3.74 ± 0.14 log cfu/g for NSC, whilst the predicted initial cell populations for MHC, CHC and NSC were 4.81 ± 0.20 log cfu/g, 5.19 ± 0.53 log cfu/g and 3.74 ± 0.54 log cfu/g, respectively. Their shelf lives can also be predicted. The results show that the average pH value of MHC samples (6.96 ± 0.01) was significantly lower than that of CHC (7.09 ± 0.01) and NSC (7.05 ± 0.02) samples at day 50 (p < 0.05). Sausages with CHC possessed a significant higher water holding capacity (99.48 ± 0.14%) at d 29 than those with MHC (97.40 ± 0.46%) and NSC (98.55 ± 0.17%) (p < 0.05). On the last day, the average moisture content for samples with NSC (38.30 ± 3.23%) was significantly higher than that for those with MHC (29.38 ± 2.52%) and CHC (29.15 ± 1.16%) (p < 0.05).
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Kaczmarek A, Muzolf-Panek M. Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts-Kinetic and Neural Network Approaches. Animals (Basel) 2021; 11:ani11061647. [PMID: 34206122 PMCID: PMC8226713 DOI: 10.3390/ani11061647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/27/2021] [Accepted: 06/01/2021] [Indexed: 11/22/2022] Open
Abstract
Simple Summary Demand for poultry meat (chickens and turkeys) is constantly increasing. The upward trend in the production and consumption of poultry meat has two reasons. The first is the financial aspect because chicken meat is relatively cheap. The second reason is the nutritional and health aspect. Although the meat has high nutritional, dietary, culinary, technological, and sensory values, it is very susceptible to undesirable changes during storage, mainly due to the growth of microflora but also due to lipid and protein oxidation. The use of plant extracts in food technology is multifunctional, as they exhibit antioxidant and antibacterial effects and have a beneficial effect on the texture of meat and meat products. Moreover, the antioxidant effect of compounds isolated from plants may influence consumer health. Antioxidants of plant origin can be used as an additive to animal feed, as well as a component of stuffing or marinating mixes for meat. In addition, they are used in the coating of raw materials or in active packaging for food products. So far, many studies have shown the positive effect of plant and plant extract addition to meat on the oxidative status of its protein. However, the predictive approach to protein oxidation in raw meat is still little described. This study has demonstrated the potential usefulness of the kinetic model as well as models based on artificial neural networks (ANNs) to the realistic prediction of protein oxidation expressed as thiol group (SH) changes in raw and cooked chicken meat during storage. Such predictive models allow us to predict oxidative changes in minced meat under different time and temperature conditions as minced meat is particularly susceptible to oxidation through exposure to oxygen during the mincing process itself and through the increased contact surface with oxygen. This knowledge is very useful in designing food products and predicting their shelf-life. Additionally, the effectiveness of various spices in the raw and cooked meat system were compared. Meat is a very complex system and, according to the research, there is no direct correlation between the anti-oxidant activity of the spice itself and its antioxidant effectiveness in the product. Abstract The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman’s reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.
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Sun K, Wang S, Ge Q, Zhou XI, Zhu J, Xiong G. Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage. J Food Prot 2021; 84:233-239. [PMID: 32977338 DOI: 10.4315/jfp-20-240] [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: 06/16/2020] [Accepted: 09/17/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study was conducted to evaluate the antimicrobial and preservative effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) on pasteurized chicken sausage. An orthogonal test revealed that the most effective preservative was a mixture of 0.05% NS plus 0.05% TP plus 0.03% RE plus 0.55% CS (weight by sausage weight). This mixture had antimicrobial and antioxidant effects in pasteurized chicken sausage and extended the shelf life to >30 days at 4°C. The inhibitory effects of NS, TP, RE, and CS were also evaluated against Pseudomonas aeruginosa, lactic acid bacteria (LAB), and Staphylococcus aureus, the dominant spoilage and pathogenic bacteria in pasteurized chicken sausage. NS had the greatest inhibitory effect on LAB and S. aureus, with inhibitory zone diameters of 19.7 and 17.8 mm, respectively. TP had the largest inhibitory effect on P. aeruginosa, with a clear zone diameter of 18.2 mm. These results indicate that the combination of NS, TP, RE, and CS could be used as a natural preservative to efficiently inhibit the growth of microorganisms in pasteurized chicken sausage and improve its safety and shelf life. HIGHLIGHTS
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Affiliation(s)
- Kekui Sun
- College of Tourism, Huangshan University, Huangshan 245041, People's Republic of China
| | - Shanglong Wang
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Qingfeng Ge
- School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, People's Republic of China
| | - X I Zhou
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Jingyi Zhu
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China.,(ORCID: https://orcid.org/0000-0003-3845-4609 [G.X.])
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Duan W, Huang Y, Xiao J, Zhang Y, Tang Y. Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Sci Nutr 2020; 8:3777-3792. [PMID: 32724640 PMCID: PMC7382152 DOI: 10.1002/fsn3.1667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 04/02/2020] [Accepted: 05/04/2020] [Indexed: 01/17/2023] Open
Abstract
Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high-performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5'-nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category.
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Affiliation(s)
- Wen Duan
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yan Huang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Junfei Xiao
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
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Hussain Z, Li X, Ijaz M, Xiao X, Hou C, Zheng X, Ren C, Zhang D. Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage. Food Sci Anim Resour 2020; 40:311-322. [PMID: 32426712 PMCID: PMC7207083 DOI: 10.5851/kosfa.2019.e79] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/16/2019] [Accepted: 10/22/2019] [Indexed: 11/25/2022] Open
Abstract
This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.
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Affiliation(s)
- Zubair Hussain
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Muawuz Ijaz
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xiong Xiao
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Chi Ren
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
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Duan W, Wang L, Zhang Y, Huang Y, Xiao J, Pu D. Optimization of the cooking methods of stir‐fried beef by instrumental analysis. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Wen Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Linhan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Yuyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Yan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Junfei Xiao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Dandan Pu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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Duan W, Huang Y, Xiao J, Zhang Y, Zhang H. Comparison of nonvolatile taste components in 18 strong fragrance spices. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1720712] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Wen Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Yan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Junfei Xiao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Yuyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Huiying Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1702086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fennel, and mint, were evaluated to inhibit microbial growth in minced beef under refrigerated storage (4°C) of nine days. Maximum phenolic concentration, i.e., 70.8 mg GAE/100 g, and free radical scavenging activity (75.9%) were anticipated by hydromethanolic extracts of ginger. The results propose that the addition of hydroalcoholic extracts of ginger and coriander @ 6.0% anticipate significantly (p<0.05) higher inhibitory effects against Staphylococcus aureus and Escherichia coli. The results of this research conclude that the utilization of hydroalcoholic extracts may serve as a promising approach to preserve microbiological as well as the oxidative quality of minced beef and products of meat origin.
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Li D, Xie H, Liu Z, Li A, Li J, Liu B, Liu X, Zhou D. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chem 2019; 297:124951. [DOI: 10.1016/j.foodchem.2019.124951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 04/26/2019] [Accepted: 06/05/2019] [Indexed: 02/02/2023]
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Guo N, Zang YP, Cui Q, Gai QY, Jiao J, Wang W, Zu YG, Fu YJ. The preservative potential of Amomum tsaoko e ssential oil against E. coil, its antibacterial property and mode of action. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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13
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De Candia S, Quintieri L, Caputo L, Baruzzi F. Antimicrobial Activity of Processed Spices Used in Traditional Southern Italian Sausage Processing. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Silvia De Candia
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
| | - Federico Baruzzi
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
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Dixit Y, Casado-Gavalda MP, Cama-Moncunill R, Cama-Moncunill X, Jacoby F, Cullen P, Sullivan C. Multipoint NIR spectrometry and collimated light for predicting the composition of meat samples with high standoff distances. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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