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Michalczuk M, Abramowicz-Pindor P, Urban J, Bień D, Ciborowska P, Matuszewski A, Zalewska A, Opacka E, Wojtasik-Kalinowska I. The Effect of Phytogenic Additive in Broiler's Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System. Animals (Basel) 2024; 14:2428. [PMID: 39199961 PMCID: PMC11350640 DOI: 10.3390/ani14162428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/10/2024] [Accepted: 08/19/2024] [Indexed: 09/01/2024] Open
Abstract
The primary objective of this study was to investigate the impact of a phytogenic additive (PA) in broiler chickens' diet on production, physiochemical parameters, and the profile of volatile organic compounds present in broiler chickens' meat. The experiment was conducted in a commercial chicken house, where Ross 308 broiler chickens were divided into two groups, each consisting of 65,000 broilers. One group was fed a diet supplemented with 100 ppm of PA throughout the rearing period. The primary chemical composition of the meat and its physicochemical parameters were determined. A visual assessment of breast muscles for defects and volatile organic compounds were evaluated using an electronic nose system. No statistically significant differences were shown in the production performance of the chickens; while summarizing all production parameters, a higher EPEF index of 31 points in the experimental group was highlighted. Breast muscle quality showed differences in drip loss and WHC (p ≤ 0.01) in favor of the experimental group, and a lower cutting force value (p ≤ 0.05) was found for breast muscles from the experimental group. The group also had a lower proportion of muscles with a white striping defect, and the results of volatile organic compound profiling showed the most aroma units.
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Affiliation(s)
- Monika Michalczuk
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland; (M.M.); (J.U.); (P.C.); (A.Z.); (E.O.)
| | - Paulina Abramowicz-Pindor
- Department of Research and Development, AdiFeed Sp. z o.o., Chrzanowska 15, 05-825 Grodzisk Mazowiecki, Poland;
| | - Jakub Urban
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland; (M.M.); (J.U.); (P.C.); (A.Z.); (E.O.)
| | - Damian Bień
- Division of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland;
| | - Patrycja Ciborowska
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland; (M.M.); (J.U.); (P.C.); (A.Z.); (E.O.)
| | - Arkadiusz Matuszewski
- Department of Animal Environment Biology, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Anna Zalewska
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland; (M.M.); (J.U.); (P.C.); (A.Z.); (E.O.)
| | - Eliza Opacka
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland; (M.M.); (J.U.); (P.C.); (A.Z.); (E.O.)
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
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Tarasevičienė Ž, Laukagalis V, Paulauskienė A, Baltušnikienė A, Meškinytė E. Quality Changes of Cold-Pressed Black Cumin ( Nigella sativa L.), Safflower ( Carthamus tinctorius L.), and Milk Thistle ( Silybum marianum L.) Seed Oils during Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:1351. [PMID: 36987040 PMCID: PMC10052079 DOI: 10.3390/plants12061351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 06/19/2023]
Abstract
Oils derived from non-traditional seeds, such as safflower, milk thistle, and black cumin seeds, have recently grown in popularity. Seed oil is in high demand due to consumer interest in illness prevention and health promotion through healthier diets that include a high concentration of monounsaturated and polyunsaturated fatty acids and antioxidant phenolic components. This study assessed the quality characteristics of cold-pressed seed oil at three unique storage times: at the beginning of the trial (i.e., before storage), after 2 months, and after 4 months. The results of the performed analyses indicate that the acidity of extracted black cumin, safflower, and milk thistle seed oil fluctuates considerably over time. The highest acidity level change was detected for black cumin seed oil, from 10.26% after the extraction to 16.96% after 4 months of storage at 4 °C. Consequently, changes between pre- and post-storage peroxide concentrations were discernible after four months. Peroxide value in milk thistle and safflower seed oils increased by 0.92 meq/kg and 2.00 meq/kg, respectively, during the assessed storage time, while that of black cumin was very high and fluctuated. The storage period substantially affects oxidative changes and the oxidation stability of the oil. Major changes were observed in the polyunsaturated fatty acids in seed oil during storage. The essential changes were detected in the black cumin seed oil odor profile after 4 storage months. Their quality and stability, as well as the nature of the changes that occur during the storage of oil, require extensive investigation.
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Affiliation(s)
- Živilė Tarasevičienė
- Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
| | - Valdas Laukagalis
- Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
| | - Aurelija Paulauskienė
- Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
| | - Aldona Baltušnikienė
- Animal Production Research and Innovation Center, Bioeconomy Research Institute, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
- Department of Biochemistry, Lithuanian University of Health Sciences, A. Mickeviciaus Str. 9, 44307 Kaunas, Lithuania
| | - Edita Meškinytė
- Animal Production Research and Innovation Center, Bioeconomy Research Institute, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
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Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals (Basel) 2023; 13:ani13010172. [PMID: 36611780 PMCID: PMC9817876 DOI: 10.3390/ani13010172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
The objective of this study was to evaluate the effect of feeding system on muscle fiber composition, antioxidant capacity, and nutritional and organoleptic traits of goat meat. Goats that grazed on flatland (whole area with about 0% inclination, FG group) and mountain range (whole area with about 40% inclination, MG group) were selected for the analysis. The results showed that grazing on flatland increased oxidized-twitch fiber percentage, the expression of the MyHC IIa gene (p < 0.001), the activity of glutathione peroxidase (GSH-Px) (p < 0.05), total antioxidant capacity (T-AOC) (p = 0.001), and radical scavenging ability (RSA) (p < 0.05); meanwhile, the MyHC IIb gene expression (p < 0.01) and malondialdehyde (MDA) content (p = 0.001) were decreased. Feeding system affected nutritional and organoleptic traits of goat meat, and grazing on flatland increased protein content, total content of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), pH45min, a* value, and variety of volatile flavor compounds but decreased the content of saturated fatty acid (SFA), shear force, and b* value. In addition, the key flavor substances were screened using relative odor activity value (ROAV), including hexanal, heptanal, (E)-2-octenal, octanal, nonanal, decanal, (E)-2-nonenal, and 1-octen-3-ol. Among them, 1-octen-3-ol and (E)-2-nonenal were the most contributing flavor compounds in the FG and MG groups, respectively, providing distinctive odor to goat meat.
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Cho S, Moazzem MS. Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation. Prev Nutr Food Sci 2022; 27:354-364. [PMID: 36721748 PMCID: PMC9843717 DOI: 10.3746/pnf.2022.27.4.354] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to determine food products' taste, aroma, and flavor profiles. Several researchers and industries have recently attempted to find relationships between these e-senses and human sensory panels to ultimately replace sensory panels or use them as a viable alternative to timeconsuming and expensive traditional sensory evaluation (e.g., consumer acceptance testing or descriptive sensory analysis). This study investigated the recent applications of e-tongue and e-nose in the food and beverages sectors and their relationships with human sensory panels, including a trained sensory panel and naïve consumers. According to several studies, the e-tongue, e-nose, or a combination of e-tongue and e-nose can be an effective and powerful tool for rapid assessment of sensory profiles and quality detection with significant correlations with human sensory data. These instruments are also often reported to be more sensitive to detect subtle changes/differences that the human panel cannot detect. Future trends and projections of the e-tongue and e-nose with limitations are also discussed.
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Affiliation(s)
- Sungeun Cho
- Department of Poultry Science, Auburn University, Auburn, AL 36832, USA,
Correspondence to Sungeun Cho, E-mail:
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Yang Z, Liu C, Dou L, Chen X, Zhao L, Su L, Jin Y. Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep. Animals (Basel) 2022; 12:ani12223081. [PMID: 36428309 PMCID: PMC9686687 DOI: 10.3390/ani12223081] [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: 10/05/2022] [Revised: 11/03/2022] [Accepted: 11/08/2022] [Indexed: 11/11/2022] Open
Abstract
The effects of different feeding regimes on antioxidant activity, meat quality, fatty acid composition, lipid oxidation, and volatile matter production in the longissimus thoracis (LT) of Sunit sheep at 0, 24, 48, 72, and 96 h postmortem were investigated. The results showed that the activity of antioxidant enzymes, tenderness, water retention, and percentage of unsaturated fatty acids were significantly higher in the pasture-fed sheep (PF) than in the concentrate-fed sheep (CF) (p < 0.05). During postmortem aging, antioxidant activity, water retention, and the proportion of unsaturated fatty acids decreased in the PF and CF (p < 0.05), while malondialdehyde (MDA) content, the proportion of saturated fatty acids, and the content of flavor substances resulting from fat oxidation increased. After 24 h of LT muscle aging, the pH and shear force of the meat started to increase and the color stabilized. The differences between shear force values and lipid volatile flavor substance content of sheep meat under different feeding regimes disappeared with increasing aging time. PF had better oxidative stability and fatty acid composition. Postmortem aging changed the oxidative stability of sheep meat, thus affecting meat quality and fatty acid composition and consequently meat flavor composition, while aging also eliminated to some extent the differences caused by feeding regimes.
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Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Onopiuk A, Stelmasiak A, Wierzbicka A, Poltorak A. Plasma-activated milk powder as a sodium nitrite alternative in pork sausages. Meat Sci 2022; 192:108880. [PMID: 35709664 DOI: 10.1016/j.meatsci.2022.108880] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 05/11/2022] [Accepted: 06/02/2022] [Indexed: 12/30/2022]
Abstract
This study investigated the effect of plasma activated milk powder containing 1.3 g/kg nitrite as an alternative to sodium nitrite in stored pork sausages. Control samples (NC) did not contain a nitrite source, while the recipes of other treatments contained 100 ppm sodium nitrite (PC), 5% plasma activated milk powder (PAMP), and 5% plasma activated milk powder with 0.05% ascorbic acid (PAMP+AA). The obtained results showed both experimental groups were characterized by higher values of residual nitrite, nitrosylhemochrome and redness as well as similar or lower values of thiobarbituric acid reactive substances and total aerobic plate count compared to PC group after the storage period. Using ascorbic acid promoted reduction of nitrite content and extended the color stability of the samples compared to PAMP group without deteriorating the oxidative and microbiological quality of the product. Finally, sausages cured using the proposed alternative method exhibited higher cooking yield, lighter color, better texture, and different aroma profile (PCA) than those with sodium nitrite.
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Affiliation(s)
- Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland.
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
| | - Andrzej Poltorak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
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Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma. Foods 2022; 11:foods11162523. [PMID: 36010523 PMCID: PMC9407259 DOI: 10.3390/foods11162523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.
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Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality. Animals (Basel) 2022; 12:ani12162041. [PMID: 36009631 PMCID: PMC9404422 DOI: 10.3390/ani12162041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs). After 163 days of the experiment, TG-I pigs had a significantly lower average daily gain and feed conversion ratio than pigs in the control group, as well as a significantly higher percentage of carcasses in the S and KN classes and a lower percentage in the E and U classes (p ≤ 0.05). Faeces of TG-I contained significantly more bacteria that are considered probiotic. Significant differences (p ≤ 0.05) were found in most of the blood parameters, FA, VC profile and emotional responses between the two groups. Higher drip loss, protein content and redness, as well as lower cooking loss, intramuscular fat content and lightness were observed in the meat of TG-I. Most of the sensory properties, as well as overall acceptability, were rated higher for the meat of TG-I. Based on the results, a diet containing 3% of SBP could be beneficial for the improvement of pigs’ gut health and pork quality. However, further studies are needed to indicate which compounds of the SBP dietary fiber are responsible for these desirable changes.
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Liu C, Hou Y, Su R, Luo Y, Dou L, Yang Z, Yao D, Wang B, Zhao L, Su L, Jin Y. Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs. Food Sci Nutr 2022; 10:2646-2658. [PMID: 35959277 PMCID: PMC9361438 DOI: 10.1002/fsn3.2869] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 02/21/2022] [Accepted: 03/22/2022] [Indexed: 12/18/2022] Open
Abstract
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p < .05) and the coliforms were significantly decreased (p < .05). Dietary probiotics supplementation decreased pH24h, L*, and shear force (p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross-sectional area (CSA) (p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1-pentanol, 1-hexanol, and 2,3-octanedione. In addition, probiotics increased the total antioxidative capacity (T-AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity (p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.
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Affiliation(s)
- Chang Liu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yanru Hou
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
- School of Food and WineNingxia UniversityYinchuanChina
| | - Rina Su
- Inner Mongolia Vocational college of Chemical EngineeringHohhotChina
| | - Yulong Luo
- School of Food and WineNingxia UniversityYinchuanChina
| | - Lu Dou
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Zhihao Yang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Duo Yao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Bohui Wang
- Ordos City Inspection and Testing CenterOrdosChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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10
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The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage. Foods 2022; 11:foods11152180. [PMID: 35892766 PMCID: PMC9331956 DOI: 10.3390/foods11152180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/12/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.
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Effects of Temporary Rearing with Organic Selenium on the Muscle Flavor and Texture Properties of Largemouth Bass (Micropterus salmonides). Food Chem 2022; 397:133747. [DOI: 10.1016/j.foodchem.2022.133747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 06/21/2022] [Accepted: 07/18/2022] [Indexed: 11/18/2022]
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Dou L, Liu C, Yang Z, Su R, Chen X, Hou Y, Hu G, Yao D, Zhao L, Su L, Jin Y. Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. J Food Sci 2022; 87:2578-2594. [PMID: 35502683 DOI: 10.1111/1750-3841.16138] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/03/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1℃; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor. PRACTICAL APPLICATION: Meat aging is an important strategy to improve the quality of various meat traits (including flavor). The results of this work could be of interest to meat professionals who will be able to apply in actual production by choosing the best aging time based on flavor and meat quality for different muscle parts.
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Affiliation(s)
- Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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13
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The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken. Foods 2022; 11:foods11060782. [PMID: 35327204 PMCID: PMC8953052 DOI: 10.3390/foods11060782] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/20/2022] [Accepted: 02/14/2022] [Indexed: 02/01/2023] Open
Abstract
The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.
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14
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Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Onopiuk A, Stelmasiak A, Wierzbicka A, Poltorak A. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. Meat Sci 2022; 187:108751. [DOI: 10.1016/j.meatsci.2022.108751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 01/11/2023]
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15
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Li X, Liu S. Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore 117542 Singapore
| | - Shao‐Quan Liu
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore 117542 Singapore
- National University of Singapore (Suzhou) Research Institute No. 377 Linquan Street, Suzhou Industrial Park Suzhou 215123 China
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16
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Wojtasik‐Kalinowska I, Górska‐Horczyczak E, Stelmasiak A, Marcinkowska‐Lesiak M, Onopiuk A, Wierzbicka A, Półtorak A. Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Iwona Wojtasik‐Kalinowska
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Elżbieta Górska‐Horczyczak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Anna Onopiuk
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
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Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers. Foods 2021; 10:foods10112555. [PMID: 34828836 PMCID: PMC8624736 DOI: 10.3390/foods10112555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/17/2021] [Accepted: 10/21/2021] [Indexed: 12/02/2022] Open
Abstract
Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidant enzymes’ activity, and explore its relationship with the mitogen-activated protein kinases (MAPK)-nuclear factor-erythroid 2-related factor 2 (Nrf2) signaling pathway in broilers slaughtered after electrical stunning. A total of 240 male 18-day-old Arbor Acres Plus broilers were distributed to four treatments, with six replicates in each treatment, and ten broilers per replicate. Broilers were fed with a basal diet (no supplementation of VE) or VE diet (200 IU/kg VE, DL-α- tocopherol) for one (W1), two (W2), or three (W3) weeks before electrical stunning (130 mA, 60 Hz, for 1s) and slaughter. The VE retention was positively and linearly affected (p < 0.01) by the VE feeding duration at one to three weeks before slaughter, and negatively (all p < 0.01) related to the thiobarbituric acid reactive substance (TBARS) content in both breast and thigh muscles at d 0, d 2, and d 6 postmortem. The VE retention was negatively (p < 0.05) related to the gene expression of c-Jun N-terminal kinases 1 (JNK1) and 2 (JNK2), Nrf2 in breast muscles, and JNK1 and p38 MAPK in thigh muscles. In conclusion, dietary vitamin E supplementation at 200 IU/kg for three weeks before electrical stunning and slaughter improved lipid oxidative stability via increasing VE retention, rather than the regulation by gene expression of the MAPK-Nrf2 signaling pathway in skeletal muscles of broilers.
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18
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Szpicer A, Onopiuk A, Wojtasik-Kalinowska I, Półtorak A. Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03767-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractConsumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.
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D’Alessandro A, Ballestrieri D, Strani L, Cocchi M, Durante C. Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA. Molecules 2021; 26:molecules26133842. [PMID: 34202506 PMCID: PMC8270316 DOI: 10.3390/molecules26133842] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/08/2021] [Accepted: 06/18/2021] [Indexed: 11/18/2022] Open
Abstract
Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.
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Affiliation(s)
| | | | - Lorenzo Strani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy; (L.S.); (C.D.)
| | - Marina Cocchi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy; (L.S.); (C.D.)
- Correspondence: ; Tel.: +39-059-2058-554
| | - Caterina Durante
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy; (L.S.); (C.D.)
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20
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Chen G, Cai Y, Su Y, Wang D, Pan X, Zhi X. Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs. Vet Med Sci 2020; 7:724-734. [PMID: 33326708 PMCID: PMC8136970 DOI: 10.1002/vms3.409] [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: 01/14/2020] [Revised: 11/04/2020] [Accepted: 11/20/2020] [Indexed: 12/14/2022] Open
Abstract
Background Meat quality and flavour are important criteria for judging fresh pork and processed products. However, there have been few studies on meat quality and volatile flavour substances of different parts of binary hybrid pigs. Objective To study the differences in meat quality and volatile flavour substances between different cuts of pork, which could provide the basis for consumer decision‐making when purchasing pork. Methods Twenty Du‐Ba binary hybrid pigs (first filial [F1] generation) bred from Duroc and Bamei pigs were used. This study systematically compared and analysed the basic nutritional components, amino acid composition, fatty acid composition and flavour profiles of longissimus dorsi, rib muscle and tendon meat of four Du‐Ba binary hybrid pigs; all assays were repeated in triplicate. Results Crude protein, calcium and phosphorus content in tendon meat were higher than that in the longissimus dorsi. The intramuscular fat content of the rib muscle was higher than that in the longissimus dorsi and tendon meat (p < 0.05). The amino acid content was highest in the tendon meat. The levels of essential amino acids and flavour‐associated amino acids per kilogram of longissimus dorsi were higher than those in the rib muscle and tendon meat. Moreover, the content of aspartic acid, serine and cystine were higher in the longissimus dorsi than in the other two parts. The type of saturated fatty acids and the type and content of unsaturated fatty acids in tendon meat were higher than in the longissimus dorsi and rib muscle. The total content of volatile flavour compounds was higher in the longissimus dorsi than in the rib muscle and tendon meat. Conclusion The rib muscle contains high deposits of fat, and tendon meat has a relatively high nutritional value, while the longissimus dorsi has a stronger flavour.
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Affiliation(s)
- Guoshun Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yu Cai
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingyu Su
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Dong Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Xiaolong Pan
- Gansu Heisiling Agriculture and Animal, Husbandry Technology Co., Ltd., Dingxi, China
| | - Xijun Zhi
- Qingshui Jinsang Agriculture and Animal, Husbandry Technology Co., Ltd., Tianshui, China
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21
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Yang Y, Hua J, Deng Y, Jiang Y, Qian MC, Wang J, Li J, Zhang M, Dong C, Yuan H. Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Food Res Int 2020; 137:109656. [PMID: 33233235 DOI: 10.1016/j.foodres.2020.109656] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 08/06/2020] [Accepted: 08/29/2020] [Indexed: 11/29/2022]
Abstract
The drying technology is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC × GC-TOFMS identified a total of 243 volatile compounds. Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant analysis (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP > 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process.
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Affiliation(s)
- Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Michael C Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Mingming Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chunwang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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22
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1674924] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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23
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Luo Y, Wang B, Liu C, Su R, Hou Y, Yao D, Zhao L, Su L, Jin Y. Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. Food Sci Nutr 2019; 7:2796-2805. [PMID: 31572572 PMCID: PMC6766570 DOI: 10.1002/fsn3.1039] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 03/17/2019] [Accepted: 03/27/2019] [Indexed: 11/23/2022] Open
Abstract
The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimus thoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p < 0.05), pH45minvalue (p < 0.01), and ash (p < 0.05) than the PG group. In contrast, the shear force (p < 0.05), L*(p < 0.05), and b* (p < 0.001) in M group were lower than in PG group. Analyses indicated that PG group contained higher linolenic acid (C18:3n3) and docosatrienoic acid (C22:3n6) (p < 0.05) than the M group. Major volatile compounds in the muscles included hexanal, heptanal, nonanal, octanal, 1-pentanol, 1-hexanol, 1-octen-3-ol, and 2,3-octanedione. The levels of hexanal, nonanal, and 2,3-octanedione were significantly lower in PG lamb muscle (p < 0.01). In contrast, 1-pentanol and 1-hexanol levels were higher in M lamb muscle (p < 0.01). Muscle from PG lamb exhibited higher catalase (CAT) and glutathione peroxidase (GPx) activity (p < 0.05). PG muscle also contained a higher radical-scavenging ability (RSA; p < 0.001) and cupric-reducing antioxidant capacity (CUPRAC; p < 0.05). Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.
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Affiliation(s)
- Yulong Luo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Bohui Wang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Chang Liu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Rina Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yanru Hou
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Duo Yao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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Morozzi P, Zappi A, Gottardi F, Locatelli M, Melucci D. A Quick and Efficient Non-Targeted Screening Test for Saffron Authentication: Application of Chemometrics to Gas-Chromatographic Data. Molecules 2019; 24:molecules24142602. [PMID: 31319572 PMCID: PMC6680955 DOI: 10.3390/molecules24142602] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 07/10/2019] [Accepted: 07/16/2019] [Indexed: 01/22/2023] Open
Abstract
Saffron is one of the most adulterated food products all over the world because of its high market prize. Therefore, a non-targeted approach based on the combination of headspace flash gas-chromatography with flame ionization detection (HS-GC-FID) and chemometrics was tested and evaluated to check adulteration of this spice with two of the principal plant-derived adulterants: turmeric (Curcuma longa L.) and marigold (Calendula officinalis L.). Chemometric models were carried out through both linear discriminant analysis (LDA) and partial least squares discriminant analysis (PLS-DA) from the gas-chromatographic data. These models were also validated by cross validation (CV) and external validation, which were performed by testing both models on pure spices and artificial mixtures capable of simulating adulterations of saffron with the two adulterants examined. These models gave back satisfactory results. Indeed, both models showed functional internal and external prediction ability. The achieved results point out that the method based on a combination of chemometrics with gas-chromatography may provide a rapid and low-cost screening method for the authentication of saffron.
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Affiliation(s)
- Pietro Morozzi
- Department of Chemistry "G. Ciamician", University of Bologna, 40126 Bologna, Italy
| | - Alessandro Zappi
- Department of Chemistry "G. Ciamician", University of Bologna, 40126 Bologna, Italy
| | - Fernando Gottardi
- COOP ITALIA Soc. Cooperativa, Casalecchio di Reno, 40033 Bologna, Italy
| | - Marcello Locatelli
- Department of Pharmacy, University "G. D'Annunzio" of Chieti-Pescara, 66100 Chieti, Italy
| | - Dora Melucci
- Department of Chemistry "G. Ciamician", University of Bologna, 40126 Bologna, Italy.
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Chung N, Ameer K, Jo Y, Kwon JH. Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods. Food Chem 2019; 286:395-404. [PMID: 30827624 DOI: 10.1016/j.foodchem.2019.02.038] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 02/12/2019] [Accepted: 02/14/2019] [Indexed: 12/16/2022]
Abstract
Rapid analytical methods for screening irradiated foods are required to comply with the approved standards for international trade. Dried shrimps irradiated at 1-7 kGy with gamma rays, electron beam (E-beam), and X-rays were screened with an electronic nose (E-nose) and electronic tongue (E-tongue). The data were compared with those from European standard methods (photostimulated luminescence, PSL) and direct epifluorescent filter technique/aerobic plate count, DEFT/APC). All irradiated shrimp samples were clearly discriminated from the non-irradiated control based on PSL photon count measurements and DEFT/APC microbial enumeration. The volatile patterns and taste attributes of the irradiated (>1 kGy from three sources) and control samples could be distinguished by the E-nose and E-tongue analyses through principal component analysis. Verification through electron spin resonance and thermoluminescence analyses validated screening results. The results indicate that E-sensing techniques showed potential for the rapid screening of irradiated foods like dried shrimps.
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Affiliation(s)
- Namhyeok Chung
- School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Kashif Ameer
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju 61186, South Korea
| | - Yunhee Jo
- School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Joong-Ho Kwon
- School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, South Korea.
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26
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Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. SENSORS 2019; 19:s19030605. [PMID: 30709028 PMCID: PMC6387179 DOI: 10.3390/s19030605] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 11/21/2022]
Abstract
The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discriminant factor analysis. The principal component analysis results showed the electronic nose could distinguish well pork, beef and mutton samples with different storage times. In the PCA figures, three kinds of meats samples all presented an approximate parabola trend during 7 days’ storage time. The discriminant factor analysis showed electronic nose could distinguish and judge well the freshness of samples (accuracy was 89.5%, 84.2% and 94.7% for pork, beef and mutton, respectively). Therefore, the electronic nose is promising for meat fresh detection application.
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27
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Brodowska M, Guzek D, Jóźwik A, Głąbska D, Godziszewska J, Wojtasik-Kalinowska I, Zarodkiewicz M, Gantner M, Wierzbicka A. The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Johnson J, Atkin D, Lee K, Sell M, Chandra S. Determining meat freshness using electrochemistry: Are we ready for the fast and furious? Meat Sci 2018; 150:40-46. [PMID: 30576917 DOI: 10.1016/j.meatsci.2018.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 12/08/2018] [Accepted: 12/09/2018] [Indexed: 01/26/2023]
Abstract
Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Novel methods for rapidly assessing meat freshness are vital for meeting the increasing worldwide demand for meat products. Therefore, we present a short and succinct review of the most promising electrochemical sensor types, including those based on conductive polymers, nanocomposites and metal nanoparticles. From the wide range of sensors that have been designed to detect microbial pathogens and chemical degradation, we have covered a basic snapshot to yield an impression of recent gains in the research genre of meat freshness.
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Affiliation(s)
- Joel Johnson
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Dianne Atkin
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Kyunghee Lee
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Marie Sell
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Shaneel Chandra
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia; Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia.
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13785] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Development; Warsaw University of Life Sciences-SGGW; Warsaw Poland
| | - Anna Onopiuk
- Department of Technique and Food Development; Warsaw University of Life Sciences-SGGW; Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development; Warsaw University of Life Sciences-SGGW; Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Warsaw University of Life Sciences-SGGW; Warsaw Poland
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30
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Godziszewska J, Pogorzelska-Nowicka E, Brodowska M, Jagura-Burdzy G, Wierzbicka A. Detection in raw cow's milk of coliform bacteria - reservoir of antibiotic resistance. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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31
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The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat. Molecules 2018; 23:molecules23051005. [PMID: 29693580 PMCID: PMC6100354 DOI: 10.3390/molecules23051005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/12/2018] [Accepted: 04/19/2018] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork Semimembranosus muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in Semimembranosus m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.
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Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Brodowska M, Sun DW, Wierzbicka A. Diet with linseed oil and organic selenium yields low n-6/n-3 ratio pork Semimembranosus
meat with unchanged volatile compound profiles. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13763] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Dominika Guzek
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Marta Brodowska
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT); Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
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33
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Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
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Godziszewska J, Guzek D, Pogorzelska E, Brodowska M, Górska-Horczyczak E, Sakowska A, Wojtasik-Kalinowska I, Gantner M, Wierzbicka A. A simple method of the detection of pork spoilage caused by Rahnella aquatilis. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.049] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Brodowska M, Guzek D, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Sakowska A, Wojtasik-Kalinowska I, Gantner M, Wierzbicka A. Cherry (Prunus cerasus
cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13541] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marta Brodowska
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Dominka Guzek
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Elżbieta Górska-Horczyczak
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Anna Sakowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Magdalena Gantner
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
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36
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Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.078] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Wojnowski W, Majchrzak T, Dymerski T, Gębicki J, Namieśnik J. Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography. MONATSHEFTE FUR CHEMIE 2017; 148:1631-1637. [PMID: 28824203 PMCID: PMC5541116 DOI: 10.1007/s00706-017-1969-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Accepted: 03/19/2017] [Indexed: 11/28/2022]
Abstract
ABSTRACT To ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric data set. As a reference, sensory evaluation was also conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified. The obtained results suggest the possibility of using both techniques to supplement the established methods of chicken meat quality assessment. GRAPHICAL ABSTRACT
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Affiliation(s)
- Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Dymerski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Jacek Gębicki
- Department of Chemical and Process Engineering, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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38
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KNYSAK D. Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.19216] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Wojtasik-Kalinowska I, Guzek D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Sakowska A, Gantner M, Wierzbicka A. The effect of addition of Nigella sativa
L. oil on the quality and shelf life of pork patties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13294] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Anna Sakowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
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40
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Godziszewska J, Guzek D, Głąbska D, Jóźwik A, Brodowska M, Głąbski K, Zarodkiewicz M, Gantner M, Wierzbicka A. Nutrient oxidation in pork loin is influenced by feed supplementation and packing methods. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.11.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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41
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Górska-Horczyczak E, Horczyczak M, Guzek D, Wojtasik-Kalinowska I, Wierzbicka A. Chromatographic fingerprints supported by artificial neural network for differentiation of fresh and frozen pork. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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KOSOWSKA M, A. MAJCHER M, FORTUNA T. Volatile compounds in meat and meat products. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.08416] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Monika KOSOWSKA
- University of Agriculture in Krakow, Poland; Regis Ltd., Poland
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43
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Ivankin AN, Oliferenko GL, Kulikovskii AV, Chernukha IM, Semenova AA, Spiridonov KI, Nasonova VV. Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection. JOURNAL OF ANALYTICAL CHEMISTRY 2016. [DOI: 10.1134/s1061934816110046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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