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Liu C, Li M, Wang Y, Yang Y, Wang A, Gu Z. Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish ( Cherax quadricarinatus). Molecules 2022; 27:molecules27165098. [PMID: 36014342 PMCID: PMC9415793 DOI: 10.3390/molecules27165098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43− contents, but the FAA, Ca2+ and Cl− contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO43− contents decreased, and Ca2+ and Cl− contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish.
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Affiliation(s)
- Chunsheng Liu
- State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China
- Ocean College, Hainan University, Haikou 570228, China
- Correspondence: (C.L.); (Z.G.); Tel.: +86-13086002911 (C.L.)
| | - Meng Li
- Ocean College, Hainan University, Haikou 570228, China
| | - Yuanyuan Wang
- Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 570311, China
| | - Yi Yang
- Ocean College, Hainan University, Haikou 570228, China
| | - Aimin Wang
- State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China
- Ocean College, Hainan University, Haikou 570228, China
| | - Zhifeng Gu
- State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China
- Ocean College, Hainan University, Haikou 570228, China
- Correspondence: (C.L.); (Z.G.); Tel.: +86-13086002911 (C.L.)
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2
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Chen YA, Chen GW, Ku HH, Huang TC, Chang HY, Wei CI, Tsai YH, Chen TY. Differential Proteomic Analysis of Listeria monocytogenes during High-Pressure Processing. BIOLOGY 2022; 11:biology11081152. [PMID: 36009779 PMCID: PMC9405252 DOI: 10.3390/biology11081152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/14/2022] [Accepted: 07/27/2022] [Indexed: 11/20/2022]
Abstract
Simple Summary High-pressure processing (HPP) is a prevailing non-thermal food preservation technology. The inactivation mechanisms of Listeria monocytogenes under sub-lethal to lethal damage by different levels of HPP treatments were conducted by label-free quantitative proteomic analysis. HPP might promote translation initiation due to upregulation of most ribosomal subunits and initiation factors. However, protein synthesis was arrested according to the shortage of proteins responsible for elongation, termination and recycling. The quantitative proteomics approaches provide fundamental information on L. monocytogenes under different HPP pressures, and provide theoretical support for HPP against Listeriosis illness and for promotion of safer ready-to-eat foods. Abstract High-pressure processing (HPP) is a prevailing non-thermal food preservation technology. The inactivation mechanisms of Listeria monocytogenes under HPP at 200 and 400 MPa for 3 min were investigated by label-free quantitative proteomic analysis and functional enrichment analysis in the Kyoto Encyclopedia of Genes and Genomes. HPP treatment at 400 MPa exhibited significant effects on proteins involved in translation, carbon, carbohydrate, lipid and energy metabolism, and peptidoglycan biosynthesis. HPP increased most ribosomal subunits and initiation factors, suggesting it might shift ribosomal biogenesis to translation initiation. However, protein synthesis was impaired by the shortage of proteins responsible for elongation, termination and recycling. HPP stimulated several ATP-dependent Clp proteases, and the global transcriptional regulator Spx, associating with activation of the stress-activated sigma factor Sigma B (σB) and the transcriptional activator positive regulatory factor A (PrfA) regulons. The quantitative proteomics approaches provide fundamental information on L. monocytogenes under different HPP pressures, and provide theoretical support for HPP against Listeriosis illness and for promotion of safer ready-to-eat foods.
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Affiliation(s)
- Yi-An Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
| | - Hao-Hsiang Ku
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung 20224, Taiwan;
| | - Tsui-Chin Huang
- Graduate Institute of Cancer Biology and Drug Discovery, College of Medical Science and Technology, Taipei Medical University, Taipei 11031, Taiwan;
| | - Hsin-Yi Chang
- Graduate Institute of Medical Sciences, Department of Research and Development, National Defense Medical Center, Taipei 11490, Taiwan;
| | - Cheng-I Wei
- Department of Nutrition &Food Science, University of Maryland, College Park, MD 20742, USA;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan; (Y.-A.C.); (G.-W.C.)
- Correspondence: ; Tel.: +886-2-2462-2192 (ext. 5124); Fax: +886-2-2462-8750
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Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods 2022; 11:foods11060812. [PMID: 35327235 PMCID: PMC8953986 DOI: 10.3390/foods11060812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/28/2022] [Accepted: 03/09/2022] [Indexed: 01/31/2023] Open
Abstract
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.
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4
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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5
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Chen GW, Chen YA, Chang HY, Huang TC, Chen TY. Combined impact of high-pressure processing and slightly acidic electrolysed water on Listeria monocytogenes proteomes. Food Res Int 2021; 147:110494. [PMID: 34399490 DOI: 10.1016/j.foodres.2021.110494] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 05/07/2021] [Accepted: 05/31/2021] [Indexed: 11/18/2022]
Abstract
Slightly acidic electrolysed water (SAEW) and high-pressure processing (HPP) are well-established non-thermal preservation technologies. This study investigated the deactivation mechanisms of Listeria monocytogenes by label-free quantitative proteomics analysis. Samples were treated through HPP (300 MPa for 3 min), SAEW (20 ppm available chlorine concentration), and their combinations. The KEGG pathway analysis found SAEW + HPP induced differentially expressed proteins (DEPs) associated to biofunctions of ribosomes, secondary metabolite biosynthesis, microbial metabolism in diverse environments, carbon metabolism, and biosynthesis of amino acid and aminoacyl-transfer RNA. The results showed these non-thermal treatments were able to induce the shifting of ribosome biogenesis to initiate translation in L. monocytogenes. During protein translation, the initiation stage was upregulated. However, subsequent elongation, termination, and recycling of used ribosomes were retarded. Comparing various treatments, the combination of hurdles showed greater deactivation of L. monocytogenes than any single one. The approaches developed in this study provided crucial information for minimally processing in the food industries on the application of foodborne listeriosis prevention.
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Affiliation(s)
- Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
| | - Yi-An Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
| | - Hsin-Yi Chang
- Graduate Institute of Metabolism and Obesity Sciences, Taipei Medical University, Taipei 11031, Taiwan
| | - Tsui-Chin Huang
- Graduate Institute of Cancer Biology and Drug Discovery, College of Medical Science and Technology, Taipei Medical University, Taipei 11031, Taiwan
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
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6
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Coll-Brasas E, Laguna L, Tárrega A, Arnau J, Claret A, Fulladosa E. Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Analysis of the Sustainability of Fattening Systems for Iberian Traditional Pig Production through a Technical and Environmental Approach. Animals (Basel) 2021; 11:ani11020411. [PMID: 33562733 PMCID: PMC7915978 DOI: 10.3390/ani11020411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/20/2021] [Accepted: 02/03/2021] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Iberian traditional pig production has been linked to the use of the natural resources of the dehesa ecosystem. In the last decades, the Spanish livestock sector has experienced a significant transformation towards the intensification of livestock systems. The intensification of the system combined with the increased demand for high-quality Iberian products resulted in a greater demand for feedstuffs as inputs into the Iberian pig production system. For these reasons, the Iberian pig exploitation in the dehesa ecosystem should be studied considering economic and environmental criteria to identify strategies for more sustainable livestock production. From the analyses carried out, the relationship between livestock management and environmental values obtained has been determined. Iberian traditional pig production has room for improvement in terms of economic and environmental values. In order to achieve this, appropriate fattening strategies should be implemented to optimize the use of available resources and improve economic-environmental performance for sustainable development. The importance of exploring sustainable management on this animal system derives because a sustainable Iberian traditional pig production has an important role in maintaining the population in rural areas through livestock activity as an economic engine. Abstract At present, two types of fattening are carried out in Iberian traditional pig production. The montanera is the fattening system where fatteners are fed on acorns and pasture in the dehesa, and cebo de campo is the fattening where the pigs are fed on compound feed and natural resources, mainly pasture. The aim of this paper is to analyze Iberian fattening production from an economic and environmental approach in order to identify fattening strategies to increase the sustainability of this traditional livestock activity. Based on technical-economic and environmental variables, the differences between Iberian farms according to the types of fattening were determined using discriminant analysis techniques. The model based on environmental variables showed a greater predictive ability than that found in the model based on technical-economic variables. Consequently, environmental variables can be used as reference points to classify the Iberian farms according to the type of fattening. Furthermore, canonical correlation analysis allowed to study the relationships between both sets of variables, showing that environmental values had a strong correlation with technical-economic variables. The results of this study show that it is possible to improve the sustainability of Iberian traditional pig production through fattening strategies in both types of fattening.
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Rivas-Cañedo A, Martínez-Onandi N, Gaya P, Nuñez M, Picon A. Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham. Meat Sci 2020; 172:108349. [PMID: 33120177 DOI: 10.1016/j.meatsci.2020.108349] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/28/2020] [Accepted: 10/14/2020] [Indexed: 11/25/2022]
Abstract
Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low aw, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low aw, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.
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Affiliation(s)
- Ana Rivas-Cañedo
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Nerea Martínez-Onandi
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Pilar Gaya
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Manuel Nuñez
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Antonia Picon
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
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9
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Hernández-Ramos P, Vivar-Quintana AM, Revilla I, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I. Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. SENSORS 2020; 20:s20195624. [PMID: 33019622 PMCID: PMC7584045 DOI: 10.3390/s20195624] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/20/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022]
Abstract
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters
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Affiliation(s)
- Pedro Hernández-Ramos
- Graphic Expression in Engineering, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain;
| | - Ana María Vivar-Quintana
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
- Correspondence:
| | - Isabel Revilla
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
| | - María Inmaculada González-Martín
- Analytical Chemistry, Nutrition and Bromatology, University of Salamanca, Calle Plaza de los Caidos s/n, 37008 Salamanca, Spain;
| | - Miriam Hernández-Jiménez
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
| | - Iván Martínez-Martín
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
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Serra-Castelló C, Jofré A, Garriga M, Bover-Cid S. Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature. Meat Sci 2020; 165:108131. [DOI: 10.1016/j.meatsci.2020.108131] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 03/19/2020] [Accepted: 03/20/2020] [Indexed: 11/24/2022]
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11
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions. Food Res Int 2019; 122:635-642. [DOI: 10.1016/j.foodres.2019.01.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 11/21/2022]
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12
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Coll-Brasas E, Arnau J, Gou P, Lorenzo J, García-Pérez J, Fulladosa E. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Sci 2019; 152:127-133. [DOI: 10.1016/j.meatsci.2019.02.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 12/19/2018] [Accepted: 02/21/2019] [Indexed: 11/29/2022]
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13
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M. Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham. Meat Sci 2017; 131:40-47. [DOI: 10.1016/j.meatsci.2017.04.233] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 04/24/2017] [Accepted: 04/25/2017] [Indexed: 11/23/2022]
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17
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Bosse Née Danz R, Müller A, Gibis M, Weiss A, Schmidt H, Weiss J. Recent advances in cured raw ham manufacture. Crit Rev Food Sci Nutr 2017; 58:610-630. [PMID: 27469301 DOI: 10.1080/10408398.2016.1208634] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
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Affiliation(s)
- Ramona Bosse Née Danz
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Anne Müller
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Monika Gibis
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Agnes Weiss
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Herbert Schmidt
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Jochen Weiss
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
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18
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Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies. J FOOD QUALITY 2017. [DOI: 10.1155/2017/1701756] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.
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19
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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Du S, Zhang Z, Xiao L, Lou Y, Pan Y, Zhao Y. Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp. Front Microbiol 2016; 7:305. [PMID: 27014228 PMCID: PMC4783573 DOI: 10.3389/fmicb.2016.00305] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 02/24/2016] [Indexed: 01/02/2023] Open
Abstract
Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.
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Affiliation(s)
- Suping Du
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Lili Xiao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Yang Lou
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China
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