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Zhu Y, Gu M, Su Y, Li Z, Xiao Z, Lu F, Han C. Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review. Meat Sci 2024; 213:109481. [PMID: 38461675 DOI: 10.1016/j.meatsci.2024.109481] [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: 11/20/2023] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 03/12/2024]
Abstract
Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.
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Affiliation(s)
- Yiqun Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
| | - Mengqing Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
| | - Yuhan Su
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
| | - Zhe Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China
| | - Fei Lu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
| | - Chunyang Han
- Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China.
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Pogorzelska-Nowicka E, Górska-Horczyczak E, Hanula M, Marcinkowska-Lesiak M, Pogorzelski G, Wierzbicka A, Półtorak A. Sage extracts obtained with cold plasma improves beef quality. Meat Sci 2022; 194:108988. [PMID: 36150322 DOI: 10.1016/j.meatsci.2022.108988] [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: 03/08/2022] [Revised: 06/15/2022] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O2) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day (P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma (P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage (P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland.
| | - Elżbieta Górska-Horczyczak
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Monika Hanula
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Monika Marcinkowska-Lesiak
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Grzegorz Pogorzelski
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Andrzej Półtorak
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
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Panseri S, Arioli F, Pavlovic R, Di Cesare F, Nobile M, Mosconi G, Villa R, Chiesa LM, Bonerba E. Impact of irradiation on metabolomics profile of ground meat and its implications toward food safety. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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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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Akhter R, Masoodi F, Wani TA, Rather SA. Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Akhter R, Masoodi F, Wani TA, Rather SA, Hussain PR. Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109724] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display. Foods 2021; 10:foods10091982. [PMID: 34574092 PMCID: PMC8469196 DOI: 10.3390/foods10091982] [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: 07/19/2021] [Revised: 08/17/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.
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Serra V, Salvatori G, Pastorelli G. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals (Basel) 2021; 11:ani11020401. [PMID: 33562524 PMCID: PMC7914517 DOI: 10.3390/ani11020401] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Polyphenols are secondary plant metabolites mainly known for their antioxidant properties. Their use as feed additives in the nutrition of farm animals is becoming increasingly popular as they are particularly exposed to oxidative stress which is reflected in a lipoperoxidation of the final product. For this reason, it is essential to preserve the quality and the safety of meat and milk products by attenuating oxidative deterioration. Moreover, polyphenols present the advantage of being more acceptable to the consumers than synthetic counterparts, as they are considered to be “non-toxic”. The present review presents an overview of several studies focused on the dietary supplementation of polyphenols to monogastric and ruminants, as well as their direct addition to meat and dairy products, with particular emphasis on their antioxidant effects on the final product. Abstract The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.
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Affiliation(s)
- Valentina Serra
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
| | - Giancarlo Salvatori
- Department of Medicine and Sciences for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy;
| | - Grazia Pastorelli
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
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Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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Pal S, Bhattacharjee P. Gamma irradiation of trilamellate packaged yellow corn (
Zea mays
) kernels enhances lutein content and shelf life. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Sayani Pal
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Paramita Bhattacharjee
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
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Prommachart R, Belem TS, Uriyapongson S, Rayas-Duarte P, Uriyapongson J, Ramanathan R. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci 2020; 164:108091. [DOI: 10.1016/j.meatsci.2020.108091] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/30/2019] [Accepted: 02/12/2020] [Indexed: 12/28/2022]
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Yekta MM, Rezaei M, Nouri L, Azizi MH, Jabbari M, Eş I, Khaneghah AM. Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes. J Food Saf 2020. [DOI: 10.1111/jfs.12753] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mina Mahdavi Yekta
- Young Researcher and Elite clubShahre‐Qods Branch, Islamic Azad University Tehran Iran
| | - Mohammad Rezaei
- Department of Food Hygiene, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
- Department of Food Safety and Hygiene, School of Public HealthTehran University of Medical Sciences Tehran Iran
| | - Leila Nouri
- Department of Food Science and Technology, Faculty of AgricultureDamghan Islamic Azad University Damghan Iran
| | - Mohammad H. Azizi
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares University Tehran Iran
| | - Maryam Jabbari
- Department of Public Health, School of Paramedical and HealthZanjan University of Medical Sciences Zanjan Iran
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, School of Chemical EngineeringUniversity of Campinas (UNICAMP) Campinas Sao Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP) Campinas Sao Paulo Brazil
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Boeira CP, Piovesan N, Flores DCB, Soquetta MB, Lucas BN, Heck RT, Alves JDS, Campagnol PCB, Dos Santos D, Flores EMM, da Rosa CS, Terra NN. Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage. Food Chem 2020; 319:126553. [PMID: 32197214 DOI: 10.1016/j.foodchem.2020.126553] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/05/2020] [Accepted: 03/02/2020] [Indexed: 11/26/2022]
Abstract
The development of natural additives is considered an important research topic. In this work, the use of Cymbopogon citratus (CC) extract as a natural additive for chicken sausage refrigerated was investigated. The CC extract was characterized by electrospray ionization with high-resolution time-of-flight mass spectrometry (ESI-ToF-MS) and the identified compounds were directly related to the antioxidant activity demonstrated by CC in the fresh sausage. In total, 31 phytochemical compounds were identified, and 27 of these still were not described in the literature for CC. The antimicrobial activity showed that CC extract is a potential antibacterial agent. Besides, the results showed that CC extract reduced lipid oxidation compared to synthetic additive. The sensorial characteristics were maintained, demonstrating good acceptability by the consumer. The results confirmed that CC can keep the quality of chicken sausage refrigerated for up to 42 days of storage.
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Affiliation(s)
- Caroline Pagnossim Boeira
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil.
| | - Natiéli Piovesan
- Federal Institute of Rio Grande do Norte, BR-405, 59900-000 Pau dos Ferros, RN, Brazil
| | - Déborah Cristina Barcelos Flores
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Marcela Bromberger Soquetta
- Department of Chemical Engineering, Technology Center, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 9B, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Bruna Nichelle Lucas
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Rosane Teresinha Heck
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Jamila Dos Santos Alves
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Paulo Cezar Bastianello Campagnol
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Daniel Dos Santos
- Department of Chemical, Center for Natural and Exact Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 21, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Erico Marlon Moraes Flores
- Department of Chemical, Center for Natural and Exact Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 21, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Claudia Severo da Rosa
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Nelcindo Nascimento Terra
- Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil
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Oleynikov V. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.). FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-84-90] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry.
Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°C for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz.
Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms.
Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.
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Arshad MS, Kwon J, Ahmad RS, Ameer K, Ahmad S, Jo Y. Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat. Food Sci Nutr 2020; 8:1020-1029. [PMID: 32148810 PMCID: PMC7020261 DOI: 10.1002/fsn3.1386] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of different doses (0, 3, and 7 kGy) of e-beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans-fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e-beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Joong‐Ho Kwon
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Rabia Shabir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Kashif Ameer
- Institute of Food and Nutritional SciencesPMAS‐Arid Agriculture UniversityRawalpindiPakistan
| | - Sheraz Ahmad
- Department of Food ScienceFaculty of BiosciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Yunhee Jo
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
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Ktari N, Bkhairia I, Nasri M, Ben Salah R. Structure and biological activities of polysaccharide purified from Senegrain seed. Int J Biol Macromol 2020; 144:190-197. [DOI: 10.1016/j.ijbiomac.2019.12.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 01/28/2023]
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17
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Quickly verifying the antioxidant contribution of the individual composition in natural antioxidants by HPLC-free radical scavenging detection. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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18
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Quevedo R, Pedreschi F, Valencia E, Díaz O, Bastías J, Muñoz O. Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13655] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Roberto Quevedo
- Departamento de Acuicultura y Recursos Agropecuarios; Universidad de Los Lagos, Programa Fitogen; Osorno Chile
| | - Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Av. Vicuña Mackenna 4869; Pontificia Universidad Católica de Chile; Santiago Chile
| | - Emir Valencia
- Departamento de Acuicultura y Recursos Agropecuarios; Universidad de Los Lagos, Programa Fitogen; Osorno Chile
| | - Oscar Díaz
- Departamento de Acuicultura y Recursos Agropecuarios; Universidad de Los Lagos, Programa Fitogen; Osorno Chile
| | - José Bastías
- Departamento de Ingeniería de Alimento, Av. Andrés Bello 720; Universidad del Bío-Bío; Chillán Chile
| | - Ociel Muñoz
- Instituto de Ciencia y Tecnología de Alimentos. Facultad de ciencias y Agricultura (ICYTAL), Campus Isla Teja s/n; Universidad Austral de Chile; Valdivia Chile
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19
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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Sci 2018; 137:244-257. [DOI: 10.1016/j.meatsci.2017.11.018] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/12/2017] [Accepted: 11/14/2017] [Indexed: 12/28/2022]
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20
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Ktari N, Feki A, Trabelsi I, Triki M, Maalej H, Slima SB, Nasri M, Ben Amara I, Ben Salah R. Structure, functional and antioxidant properties in Tunisian beef sausage of a novel polysaccharide from Trigonella foenum-graecum seeds. Int J Biol Macromol 2017; 98:169-181. [DOI: 10.1016/j.ijbiomac.2017.01.113] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 01/19/2017] [Accepted: 01/25/2017] [Indexed: 01/22/2023]
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21
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Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chem 2017; 233:101-109. [PMID: 28530553 DOI: 10.1016/j.foodchem.2017.04.100] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2015] [Revised: 04/09/2017] [Accepted: 04/17/2017] [Indexed: 11/21/2022]
Abstract
The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P<0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P<0.01) and less colour loss during frozen storage. Oregano extract did not impair (P>0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers.
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22
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Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.09.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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24
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Hać-Szymańczuk E, Cegiełka A, Chmiel M, Czaja K. Antioxidant and Antimicrobial Effects of Oregano on Quality Characteristics of Model Pork Batters. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12796] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- E. Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
| | - A. Cegiełka
- Department of Food Technology; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
| | - M. Chmiel
- Department of Food Technology; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
| | - K. Czaja
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
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25
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Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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26
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Jalarama Reddy K, Jayathilakan K, Pandey M. Effect of ionizing radiation on the protein and lipid quality characteristics of mutton kheema treated with rice bran oil and sunflower oil. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.09.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
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28
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Hur SJ, Lee SY, Lee SJ. Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion. Food Chem 2015; 166:254-260. [DOI: 10.1016/j.foodchem.2014.06.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 04/25/2014] [Accepted: 06/03/2014] [Indexed: 11/28/2022]
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29
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Hygreeva D, Pandey M, Radhakrishna K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 2014; 98:47-57. [DOI: 10.1016/j.meatsci.2014.04.006] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Revised: 04/15/2014] [Accepted: 04/23/2014] [Indexed: 01/02/2023]
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30
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Barbosa-Pereira L, Aurrekoetxea GP, Angulo I, Paseiro-Losada P, Cruz JM. Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef. Meat Sci 2014; 97:249-54. [DOI: 10.1016/j.meatsci.2014.02.006] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 01/31/2014] [Accepted: 02/04/2014] [Indexed: 10/25/2022]
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31
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Kundu D, Gill A, Lui C, Goswami N, Holley R. Use of low dose e-beam irradiation to reduce E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella viability on meat surfaces. Meat Sci 2014; 96:413-8. [DOI: 10.1016/j.meatsci.2013.07.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2012] [Revised: 07/14/2013] [Accepted: 07/26/2013] [Indexed: 11/30/2022]
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32
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HAO J, YANG W, YANG H, MA L. The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.591] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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33
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Kwon JH, Akram K, Nam KC, Min B, Lee EJ, Ahn DU. Potential chemical markers for the identification of irradiated sausages. J Food Sci 2012; 77:C1000-4. [PMID: 22897432 DOI: 10.1111/j.1750-3841.2012.02864.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Hydrocarbons, gas compounds, and off-odor volatiles were determined for irradiated (0 or 5 kGy) commercial sausages with different fat contents (16% and 29%) during a 60-d storage period at 4 °C. Total of 4 hydrocarbons (C14:1, C15:0, C16:2, and C17:1) were detected only in irradiated sausages: the amount of C16:2 was the highest, followed by C17:1, C14:1, and C15:0. The concentrations of hydrocarbons decreased significantly (P < 0.05) with storage, but were still detectable at the end of 60-d storage. Irradiated sausages produced significantly higher amounts of CO than the nonirradiated ones. CH(4) was detected only in irradiated sausages. Dimethyl disulfide was detected only in irradiated sausages and its concentration decreased significantly (P < 0.05) with storage. Fat content of sausages showed a significant effect on the production and retention of hydrocarbons, gas compounds, and sulfur volatiles in irradiated sausages during storage. Some hydrocarbons (C16:2, C17:1, C14:1, and C15:0), CH(4) , and dimethyl disulfide were only found in irradiated sausages indicating that these compounds can be used as potential markers for irradiated sausages.
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Affiliation(s)
- Joong Ho Kwon
- Dept of Food Science & Technology, Kyungpook Natl Univ, Daegu 702-701, Korea
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34
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Erkan N, Ayranci G, Ayranci E. Lipid oxidation inhibiting capacities of blackseed essential oil and rosemary extract. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100113] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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35
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Lee MA, Choi JH, Choi YS, Kim HY, Kim HW, Hwang KE, Chung HK, Kim CJ. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork. Meat Sci 2011; 89:405-11. [DOI: 10.1016/j.meatsci.2011.05.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2010] [Revised: 05/11/2011] [Accepted: 05/11/2011] [Indexed: 11/29/2022]
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36
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Badr HM, Mahmoud KA. Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage. Food Chem 2011; 127:1119-30. [DOI: 10.1016/j.foodchem.2011.01.113] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 11/23/2010] [Accepted: 01/26/2011] [Indexed: 11/26/2022]
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37
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Gecgel U. Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage. Journal of Food Science and Technology 2011; 50:505-13. [PMID: 24425945 DOI: 10.1007/s13197-011-0375-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2011] [Accepted: 04/06/2011] [Indexed: 11/25/2022]
Abstract
Meatball samples were irradiated using a (60)Co irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4°C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.
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Affiliation(s)
- Umit Gecgel
- Agricultural Faculty, Department of Food Engineering, Namik Kemal University, 59030 Tekirdag, Turkey
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38
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7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic. Meat Sci 2010; 86:976-84. [DOI: 10.1016/j.meatsci.2010.08.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2009] [Revised: 08/04/2010] [Accepted: 08/09/2010] [Indexed: 12/21/2022]
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39
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Ferguson LR, Smith BG, James BJ. Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example. Food Funct 2010; 1:60-72. [PMID: 21776456 DOI: 10.1039/c0fo00057d] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The Inflammatory bowel diseases, Crohn's disease and ulcerative colitis, are debilitating conditions, characterised by lifelong sensitivity to certain foods, and often a need for surgery and life-long medication. The anti-inflammatory effects of long chain omega-3 polyunsaturated acids justify their inclusion in enteral nutrition formulas that have been associated with disease remission. However, there have been variable data in clinical trials to test supplementary omega-3 polyunsaturated fatty acids in inducing or maintaining remission in these diseases. Although variability in trial design has been suggested as a major factor, we suggest that variability in processing and presentation of the products may be equally or more important. The nature of the source, and rapidity of getting the fish or other food source to processing or to market, will affect the percentage of the various fatty acids, possible presence of heavy metal contaminants and oxidation status of the various fatty acids. For dietary supplements or fortified foods, whether the product is encapsulated or not, whether storage is under nitrogen or not, and length of time between harvest, processing and marketing will again profoundly affect the properties of the final product. Clinical trials to test efficacy of these products in IBD to date have utilised the relevant skills of pharmacology and gastroenterology. We suggest that knowledge from food science, nutrition and engineering will be essential to establish the true role of this important group of compounds in these diseases.
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Affiliation(s)
- Lynnette R Ferguson
- Discipline of Nutrition, FM&HS, The University of Auckland, Auckland, New Zealand
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40
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Mohamed HMH, Mansour HA, Farag MDEDH. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Sci 2010; 87:33-9. [PMID: 20855173 DOI: 10.1016/j.meatsci.2010.06.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2010] [Revised: 05/04/2010] [Accepted: 06/07/2010] [Indexed: 11/16/2022]
Abstract
Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram, rosemary and sage at concentration of 0.04% (v/w), radiation (2 or 4.5 kGy) or their combination. Treated samples were stored at 5°C and analyzed periodically for thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrotrophic bacterial counts during storage for 41 and 48 days for samples treated at 2 and 4.5 kGy respectively. Results demonstrated a significant benefit of the addition of herbal extracts to the ground beef prior to irradiation. All three extracts significantly (P<0.05) lowered the TBARS values and off-odor scores and significantly (P<0.05) increased color and acceptability scores in all samples with marjoram being the most effective. The combination treatment with herbal extracts plus irradiation resulted in extension of the shelf life of samples treated with 2 kGy by one week and samples treated with 4.5 kGy by two weeks, over that treated with irradiation alone. In conclusion, the addition of herbal extracts can minimize lipid oxidation, improve color and decrease off-odor production in irradiated ground beef.
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Affiliation(s)
- Hussein M H Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
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41
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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