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León L, Ortiz A, Ezquerro S, Tejerina D. NIRS (Near Infrared Spectroscopy) classification of sliced Duroc dry-cured ham under various packaging systems and storage temperature and time. Meat Sci 2023; 206:109348. [PMID: 37778130 DOI: 10.1016/j.meatsci.2023.109348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 08/07/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
The potential of Near Infrared Spectroscopy (NIRS) was assessed for storage temperature discrimination (4 °C ± 2 vs. 20 °C ± 2) and for the prediction of the length of time that sliced Duroc dry-cured ham was in storage, considering the following packaging types; vacuum (n = 133) and modified atmosphere (MAP) (n = 133), without opening the package. The models, obtained by means of Partial least squares-discriminant analysis, indicated successful classification of the product according to storage temperature after validation (accuracy values of 100.00% in vacuum and between 92.00 and 100% in MAP). Furthermore, good accuracy was obtained for the assignments into storage times, with values comprised between 92.31% and 100.00% for samples under vacuum and between 91.00% and 97.00% for those under MAP, in both cases after validation. Thus, NIRS technology could help to support the preservation temperature traceability and the stocks of sliced dry-cured hams.
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Affiliation(s)
- L León
- Meat Quality area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain
| | - A Ortiz
- Meat Quality area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain.
| | - S Ezquerro
- Alejandro Miguel S.L., Ctra. Albelda, 1, 26190 Nalda, La Rioja, Spain
| | - D Tejerina
- Meat Quality area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain
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2
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Barcenilla C, Puente A, Cobo-Díaz JF, Alexa EA, Garcia-Gutierrez E, O'Connor PM, Cotter PD, González-Raurich M, López M, Prieto M, Álvarez-Ordóñez A. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products. Int J Food Microbiol 2023; 403:110341. [PMID: 37543003 DOI: 10.1016/j.ijfoodmicro.2023.110341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/19/2023] [Accepted: 07/24/2023] [Indexed: 08/07/2023]
Abstract
In order to meet consumers´ demands for more natural foods and to find new methods to control foodborne pathogens in them, research is currently being focused on alternative preservation approaches, such as biopreservation with lactic acid bacteria (LAB). Here, a collection of lactic acid bacteria (LAB) isolates was characterized to identify potential biopreservative agents. Six isolates (one Lactococcus lactis, one Lacticaseibacillus paracasei and four Lactiplantibacillus plantarum) were selected based on their antimicrobial activity in in vitro assays. Whole genome sequencing showed that none of the six LAB isolates carried known virulence factors or acquired antimicrobial resistance genes, and that the L. lactis isolate was potentially a nisin Z producer. Growth of L. monocytogenes was successfully limited by L. lactis ULE383, L. paracasei ULE721 and L. plantarum ULE1599 throughout the shelf-life of cooked ham, meatloaf and roasted pork shoulder. These LAB isolates were also applied individually or as a cocktail at different inoculum concentrations (4, 6 and 8 log10 CFU/g) in challenge test studies involving cooked ham, showing a stronger anti-Listerial activity when a cocktail was used at 8 log10 CFU/g. Thus, a reduction of up to ~5.0 log10 CFU/g in L. monocytogenes growth potential was attained in cooked ham packaged under vacuum, modified atmosphere packaging or vacuum followed by high pressure processing (HPP). Only minor changes in color and texture were induced, although there was a significant acidification of the product when the LAB cultures were applied. Remarkably, this acidification was delayed when HPP was applied to the LAB inoculated batches. Metataxonomic analyses showed that the LAB cocktail was able to grow in the cooked ham and outcompete the indigenous microbiota, including spoilage microorganisms such as Brochothrix. Moreover, none of the batches were considered unacceptable in a sensory evaluation. Overall, this study shows the favourable antilisterial activity of the cocktail of LAB employed, with the combination of HPP and LAB achieving a complete inhibition of the pathogen with no detrimental effects in physico-chemical or sensorial evaluations, highlighting the usefulness of biopreservation approaches involving LAB for enhancing the safety of cooked meat products.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Alba Puente
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - José F Cobo-Díaz
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Elena-Alexandra Alexa
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Enriqueta Garcia-Gutierrez
- Food Bioscience Department, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland; APC Microbiome Ireland, Cork, Ireland
| | - Paula M O'Connor
- Food Bioscience Department, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland; APC Microbiome Ireland, Cork, Ireland
| | - Paul D Cotter
- Food Bioscience Department, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland; APC Microbiome Ireland, Cork, Ireland
| | - Montserrat González-Raurich
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
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Kim AN, Lee KY, Han CY, Choi SG. Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis. Food Microbiol 2023; 114:104287. [PMID: 37290866 DOI: 10.1016/j.fm.2023.104287] [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: 07/26/2022] [Revised: 04/07/2023] [Accepted: 04/13/2023] [Indexed: 06/10/2023]
Abstract
Effect of packaging at different vacuum levels such as 7.2 Pa (99.99% vacuum), 30 kPa (70.39%), 70 kPa (30.91%), and 101.33 kPa (0%, atmospheric condition) using a specially designed airtight container on physicochemical and microbial properties of beef brisket cuts during cold storage was investigated. Dramatic pH increase was found only in air atmospheric packaging. Higher vacuum level yielded higher water holding capacity and lower volatile basic nitrogen (VBN), 2-thiobarbituric acid (TBA), and growth rate of aerobic bacteria and coliforms, whereas the fatty acid composition showed no difference among various vacuum levels. The highest vacuum level (7.2 Pa) yielded no increases in VBN, TBA, and coliform and the least increase in aerobe counts. For bacterial communities, higher vacuum levels yielded higher proportions of Leuconostoc, Carnobacterium, and lactobacilli belonging to the phylum Firmicutes and lower proportions of Pseudomonas belonging to the phylum Proteobacteria. Predictive curves for bacterial communities showed that just a little oxygen significantly affects the bacterial dominance based on different oxygen dependence of individual bacteria and their logarithmic changes by vacuum level.
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Affiliation(s)
- Ah-Na Kim
- Research Group of Safety Distribution, Korea Food Research Institute, Wanju-gun, 55365, Republic of Korea.
| | - Kyo-Yeon Lee
- Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Chae-Yeon Han
- Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Sung-Gil Choi
- Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea; Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, 52828, Republic of Korea.
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Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6173613. [PMID: 36569453 PMCID: PMC9771647 DOI: 10.1155/2022/6173613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 12/15/2022]
Abstract
A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4 ± 1°C and 20 ± 1°C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters were caused by drying the sausage rather than during subsequent storage of the produced snacks. Although total viable count increased and reached a maximum value of 6.5 log CFU g-1 after 70 days of storage at 20 ± 1°C, Enterobacteriaceae were not detected. The histamine level was approx. 18 mg kg-1, while the average content of the other biogenic amines after 70 days of storage ranged from 4.4 mg kg-1 (cadaverine) to 32.1 mg kg-1 (tyramine). The biogenic amine index was small and varied from 34.5 mg kg-1 (in the sausage before drying) to 73.4 mg kg-1 (at the end of the snack storage at 20 ± 1°C). The lipid hydrolysis and oxidation proceeded slowly and did not pose a threat to the product quality. The combination of drying and modified atmosphere packaging maintains good quality and safety of sausage snack during 70 days at refrigerated storage and/or 4 weeks at room temperature.
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Li Z, Wang Y, Pan D, Geng F, Zhou C, Cao J. Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Ameer A, Seleshe S, Kang SN. Effect of Modified Atmosphere Packaging (MAP) Varying in
CO2 and N2 Composition on Quality Characteristics of
Dry Fermented Sausage During Refrigeration Storage. Food Sci Anim Resour 2022; 42:639-654. [PMID: 35855267 PMCID: PMC9289800 DOI: 10.5851/kosfa.2022.e27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 11/06/2022] Open
Abstract
The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO2/75% N2 (MAP1), 50% CO2/50% N2 (MAP2), 70% CO2/30% N2 (MAP3), and 100% CO2 (MAP4). All MAP samples regardless of their CO2 composition significantly (p<0.05) decreased in pH, aw, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO2 from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO2/30% N2 (MAP3) and 100% CO2 (MAP4) were effective to maintain several quality parameters (aw, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.
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Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
- Corresponding author: Suk Nam Kang, Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea, Tel: +82-53-850-6726, Fax: +82-53-850-6729, E-mail:
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Ramírez R, Trejo A, Delgado-Adámez J, Martín-Mateos MJ, García-Parra J. Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System. Foods 2022; 11:foods11091338. [PMID: 35564061 PMCID: PMC9105523 DOI: 10.3390/foods11091338] [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: 04/11/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
Abstract
The top-quality “salchichón” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian “salchichón”. Two types of “salchichón” (S1 and S2, manufactured at different companies) were processed at 600 MPa for 8 min and stored at 4 and 20 °C for 180 days. Microbiological, physicochemical, and sensory changes were evaluated. Microbiological counts were reduced by HHP treatment and also generally decreased during storage at both temperatures. Lightness and redness of slices decreased during storage at 20 °C, while yellowness values increased. Changes in color were also observed in sensory analysis of the dry-cured sausages. HHP increased lipid and protein oxidation values in S1, whereas protein oxidation increased at 20 °C in S2. S1 was more affected by HHP while S2 was more affected by the temperature of storage. Therefore, despite both products belonging to the same commercial category, slight differences in the composition of both products and/or differences in packaging determined a different behavior after HHP treatment and during storage at different temperatures.
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8
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Składanowska-Baryza J, Ludwiczak A, Stanisz M. Influence of different packaging methods on the physicochemical and microbial quality of rabbit meat. Anim Sci J 2022; 93:e13712. [PMID: 35416376 DOI: 10.1111/asj.13712] [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: 07/02/2021] [Revised: 01/31/2022] [Accepted: 02/03/2022] [Indexed: 11/28/2022]
Abstract
The study was conducted on 84 rabbits. The animals were weaned at the age of 42 days, after which they were all fed the same diet. Rabbit loins were obtained 24 h post-mortem and divided into groups according to the packaging method and storage time: control group (examined 24 h post-mortem); two groups stored in vacuum packaging (7 days, n = 12; 14 days, n = 12); and four groups stored in two different gas mixtures (7 days, n = 12/gas mixture; 14 days, n = 12/gas mixture). After the storage, the microbiological and physicochemical quality of longissimus thoracis et lumborum (LTL) muscles was analyzed. Meat packaged in both systems (MAP and VAC) was characterized by good quality after 7 days of storage, while after 14 days, there was a significant deterioration, which was reflected in disturbances in the color parameters (L* and a*) and substantial changes in the water fraction parameters. The purge loss (<0.0001), total water (<0.0001), free water (<0.001), cooking loss (<0.0001), and plasticity (p = 0.0025) were affected by the group. In conclusion, our study demonstrated that vacuum packaging created the lowest microbial growth rates. However, muscles stored in the gas mixture containing 30%CO2 and 70%O2 , characterized with the greatest tenderness.
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Affiliation(s)
- Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
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Difonzo G, Totaro MP, Caponio F, Pasqualone A, Summo C. Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods 2022; 11:foods11030451. [PMID: 35159601 PMCID: PMC8834353 DOI: 10.3390/foods11030451] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 02/08/2023] Open
Abstract
Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.
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Ortiz A, León L, Contador R, Tejerina D. Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Salchichón, Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat. Foods 2021; 10:1865. [PMID: 34441641 PMCID: PMC8393770 DOI: 10.3390/foods10081865] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 08/06/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian salchichón under modified atmosphere (MAP) classification according to the official commercial category (defined by the combination of genotype and feeding regime) of the raw material used for its manufacturing (Black and Red purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a Montanera system and White Iberian × Duroc crossed (50%) pigs with feed based on commercial fodder) without opening the package. In parallel, NIRS feasibility in combination with partial least squares regression (PLSR) to predict main quality traits was assessed. The best-fitting models developed by means of partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) yielded high discriminant ability and thus offered a tool to support the assignment of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material. In addition, good predictive ability for C18:3 n-3 was obtained, which may help to support quality control.
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Affiliation(s)
| | | | | | - David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (L.L.); (R.C.)
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11
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Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham. Foods 2021; 10:foods10071506. [PMID: 34209860 PMCID: PMC8305926 DOI: 10.3390/foods10071506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).
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Contador R, Ortiz A, Ramírez MDR, García-Torres S, López-Parra MM, Tejerina D. Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Tejerina D, Contador R, Ortiz A. Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin. Food Chem 2021; 356:129733. [PMID: 33848679 DOI: 10.1016/j.foodchem.2021.129733] [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: 12/02/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 12/14/2022]
Abstract
The potential of Near Infrared Spectroscopy combining different spectral treatments and classification models was assessed for the classification of individual pre-sliced Iberian dry-cured loin packaged under modified atmosphere packaging (MAP) into three official commercial categories (which involve the breed purity and production system) according to the current Iberian Quality Standard (Black, Red and White) and for the assignment to the shelf-life time (0, 4, 8 and 12 months). External validation results provided acceptable results, with up to 100% of samples correctly assigned to Black and White official commercial category and into all storage times. Actually the 100% assignments were obtained using more than one approach (SIMCA and LDA for commercial categories and PLS-DA, SIMCA and LDA for storage times). These results might contribute to support the on-line control of authenticity of official commercial category and to facilitate the monitoring of the quality of pre-package dry-cured products throughout the shelf-life prediction.
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Affiliation(s)
- David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain.
| | - Rebeca Contador
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - Alberto Ortiz
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
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Colonna MA, Tarricone S, Giannico F, Selvaggi M, Carriero F, Crupi P, Corbo F, Clodoveo ML. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured Meat. Animals (Basel) 2021; 11:954. [PMID: 33808085 PMCID: PMC8065921 DOI: 10.3390/ani11040954] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 01/19/2023] Open
Abstract
The "Capocollo di Martina Franca" is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.
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Affiliation(s)
- Maria Antonietta Colonna
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Simona Tarricone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Francesco Giannico
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale Casamassima, Km 3, 70010 Valenzano, Italy;
| | - Maria Selvaggi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | | | - Pasquale Crupi
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
| | - Filomena Corbo
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, 70126 Bari, Italy;
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
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15
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Ramírez R, Contador R, Ortiz A, García-Torres S, López-Parra MM, Tejerina D. Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging. Foods 2021; 10:730. [PMID: 33808212 PMCID: PMC8065589 DOI: 10.3390/foods10040730] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system;, and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.
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Affiliation(s)
| | | | | | | | | | - David Tejerina
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, Spain; (R.R.); (R.C.); (A.O.); (S.G.-T.); (M.M.L.-P.)
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16
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Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110352] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Castillo-Zamudio R, Paniagua-Martínez I, Ortuño-Cases C, García-Alvarado M, Larrea V, Benedito J. Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Martín MJ, García‐Parra J, Trejo A, Gómez‐Quintana A, Miguel‐Pintado C, Riscado A, Paulo L, Ramírez Bernabé R. Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15082] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- María Jesús Martín
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | - Jesús García‐Parra
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | - Antonia Trejo
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | - Antonia Gómez‐Quintana
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | | | - Ana Riscado
- Agro‐Food Technological Support Center (CATAA) Castelo Branco Portugal
| | - Luisa Paulo
- Agro‐Food Technological Support Center (CATAA) Castelo Branco Portugal
| | - Rosario Ramírez Bernabé
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
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19
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Ortiz A, Tejerina D, Díaz‐Caro C, Elghannam A, García‐Torres S, Mesías FJ, Trujillo J, Crespo‐Cebada E. Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham. J SENS STUD 2020. [DOI: 10.1111/joss.12575] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Alberto Ortiz
- Meat Quality AreaCICYTEX Junta de Extremadura Guadajira Badajoz Spain
| | - David Tejerina
- Meat Quality AreaCICYTEX Junta de Extremadura Guadajira Badajoz Spain
| | - Carlos Díaz‐Caro
- Faculty of Business, Finance and TourismUniversity of Extremadura Cáceres Spain
| | - Ahmed Elghannam
- Faculty of AgricultureUniversity of Extremadura—Ctra Badajoz Spain
- Faculty of AgricultureDamanhour University Damanhour Elbeheira Egypt
| | | | | | - José Trujillo
- Department of Mathematics, Faculty of SciencesUniversity of Extremadura Badajoz Spain
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20
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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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21
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22
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Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong. Meat Sci 2019; 156:214-221. [PMID: 31212237 DOI: 10.1016/j.meatsci.2019.06.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 05/11/2019] [Accepted: 06/04/2019] [Indexed: 11/23/2022]
Abstract
Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3 months storage at 25 °C was investigated. Biltong dried to ~50% weight loss had a moisture content of ~50 g/100 g, salt content of 7.49 g/100 g and water activity >0.81 whilst biltong dried to 65% weight loss had a moisture content of 30 g/100 g, salt content of 7.14 g/100 g and water activity <0.78. Packaging method had no effect. Vinegar decreased the pH of biltong to 4.91, delayed the growth of total viable counts and reduced the coliforms count but not the yeasts and moulds. Escherichia coli was below the detection limit of 1 log cfu/g, Salmonella spp. and Listeria monocytogenes were absent and Staphylococcus aureus counts were <1.3 log cfu/g.
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23
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Karpińska-Tymoszczyk M, Draszanowska A. The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage. FOOD SCI TECHNOL INT 2019; 25:429-439. [PMID: 30786758 DOI: 10.1177/1082013219830196] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, and the influence of packaging method (air and vacuum packaging) on the quality of cooked turkey meatballs stored at -20 ℃ was determined. The smallest changes in malondialdehyde content were observed in samples with the addition of the natural antioxidant regardless of the packaging method. The mixture of synthetic and natural antioxidants was more effective in retarding lipid oxidation than the synthetic antioxidant, and more desirable results were observed in vacuum-packaged samples than in air-packaged samples. The samples with the addition of oil-soluble rosemary extract were characterised by lower intensity of red colour, but this parameter was more stable during frozen storage. The results of a sensory analysis revealed that the application of oil-soluble rosemary extract with or without sodium erythorbate significantly inhibited the development of warmed-over flavour in cooked poultry products.
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Affiliation(s)
| | - Anna Draszanowska
- Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland
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24
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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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25
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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26
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O’ Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Guzek D, Głąbska D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Wojtasik-Kalinowska I, Wierzbicka A. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5327-5334. [PMID: 28485500 DOI: 10.1002/jsfa.8421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/18/2017] [Accepted: 05/04/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. RESULTS No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. CONCLUSION The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Dominika Guzek
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Elżbieta Górska-Horczyczak
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
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28
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Effect of packaging methods on quality characteristics of fermented dry-cured hams during cold storage at 4 °C. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9588-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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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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30
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Piotrowska-Cyplik A, Myszka K, Czarny J, Ratajczak K, Kowalski R, Biegańska-Marecik R, Staninska-Pięta J, Nowak J, Cyplik P. Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:659-668. [PMID: 27144959 DOI: 10.1002/jsfa.7785] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/07/2016] [Accepted: 04/27/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by a culture-dependent technique and MiSeq next-generation sequencing (NGS) platform. The relation between changes among the SSO group in the ham and changes in sensory characteristics of the product was also assessed. RESULTS In the study, conventional microbiological analyses were employed in order to establish the participation of several groups of microorganisms in the deterioration of vacuum-packed ham. The diversity of the SSO group in the product was further assessed with the use of MiSeq NGS technology. The bacteria identified in sliced cooked ham belonged mostly to four phyla, namely Actinobacteria, Proteobacteria, Firmicutes and Bacteroidetes. A temperature of 4 °C favoured the development of mesophilic and psychrophilic/psychrotrophic flora, mainly Lactobacillaceae, Enterobacteriaceae and Micrococcaceae families. A high ratio of Brochothrix thermosphacta species and new, cold-tolerant Clostridium spp. was also observed. The growth of these microorganisms facilitated changes in the pH value and organoleptic characteristics of the product. CONCLUSION This study confirms that the combination of culturing and MiSeq NGS technology improves the microbial evaluation of food. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Agnieszka Piotrowska-Cyplik
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Jakub Czarny
- Institute of Forensic Genetics, Al. Mickiewicza 3/4, PL-85-071, Bydgoszcz, Poland
| | - Katarzyna Ratajczak
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Ryszard Kowalski
- Institute of Meat Technology, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Justyna Staninska-Pięta
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Jacek Nowak
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Paweł Cyplik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
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31
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Kim JH, Noh HY, Kim GH, Ahn SJ, Hong GE, Kim SK, Lee CH. Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an14556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of the present study was to explore the changes in physicochemical and sensory properties of dry-cured ham (from pigs that received a dietary supplement of processed sulfur, PS), as a function of the level of dietary PS. The following three groups were tested: (1) commercial basal feed (control, CON); (2) 0.1% of PS in the control diet (T1); and (3) 0.3% of PS in the control diet (T2). Dry-cured ham from T2 pigs had a higher moisture content and lower fat concentration than did that from the control pigs. Dry-cured ham T1 and T2 samples showed excellent lipid oxidation stability during storage and showed positive aroma scores in comparison with CON samples. Nonetheless, the total microbial plate count of dry-cured ham T1 (or T2) samples was significantly lower than that of CON samples, and volatile basic nitrogen of T1 (or T2) samples was higher than that of CON samples (P < 0.05). Concentrations of total free amino acids and sulfur-containing amino acids of ham T1 or T2 samples were significantly (P < 0.05) higher than those of control samples. Concentrations of polyunsaturated fatty acids of ham T1 and T2 samples were significantly higher than that of CON samples, whereas concentration of saturated fatty acids of CON samples was significantly higher. Thus, dry-cured ham from pigs receiving 0.3% PS in the diet showed the lowest fat concentration, increased nutrient quality and extended shelf life.
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32
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Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat. Meat Sci 2016; 119:123-31. [DOI: 10.1016/j.meatsci.2016.04.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 04/22/2016] [Accepted: 04/23/2016] [Indexed: 11/22/2022]
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33
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Deuri D, Hazarika P, Singh TP, Chhangte L, Singh P, Talukder S. Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage. Vet World 2016; 9:587-94. [PMID: 27397981 PMCID: PMC4937049 DOI: 10.14202/vetworld.2016.587-594] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Accepted: 04/28/2016] [Indexed: 11/16/2022] Open
Abstract
AIM The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. MATERIALS AND METHODS Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min). RESULTS Cooking yield was significantly higher (p<0.05) for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05) on day 15. The tyrosine value of all the samples increased significantly (p<0.05) among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05) lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability. CONCLUSION Furthermore, Vawksa rep (smoked pork product) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.
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Affiliation(s)
- Deepshikha Deuri
- Division of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, CAU, Selesih, Aizawl, Mizoram, India
| | - Pragati Hazarika
- Division of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, CAU, Selesih, Aizawl, Mizoram, India
| | - Tarun Pal Singh
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, India
| | - Lalchamliani Chhangte
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, India
| | - Parminder Singh
- Veterinary Officer, Department of Animal Husbandry, Government of Punjab, Amritsar, Punjab, India
| | - Suman Talukder
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, India
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Piras F, Fois F, Casti D, Mazza R, Consolati S, Mazzette R. Shelf Life of Sliced Dry-Cured Ham Packaged Under Vacuum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12706] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- F. Piras
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - F. Fois
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - D. Casti
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - R. Mazza
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - S.G. Consolati
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - R. Mazzette
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
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Lloret E, Fernandez A, Trbojevich R, Arnau J, Picouet PA. Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham. Meat Sci 2016; 118:8-14. [PMID: 26998947 DOI: 10.1016/j.meatsci.2016.03.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 01/26/2016] [Accepted: 03/07/2016] [Indexed: 11/30/2022]
Abstract
In this study effects of a novel high barrier multilayer polyamide film containing dispersed nanoclays (PAN) on the stability of vacuum packed dry-cured ham were investigated during 90days refrigerated storage in comparison with non-modified multilayer polyamide (PA) and a commercial high barrier film. Characteristic bands of the mineral in FT-IR spectra confirmed the presence of nanoclays in PAN, enhancing oxygen transmission barrier properties and UV protection. Packaging in PAN films did not originate significant changes on colour or lipid oxidation during prolonged storage of vacuum-packed dry-cured ham. Larger oxygen transmission rates in PA films caused changes in CIE b* during refrigerated storage. Ham quality was not affected by light exposition during 90days and only curing had a significant benefit on colour and TBARS, being cured samples more stable during storage in all the packages used. Packaging of dry-cured ham in PAN was equivalent to commercial high barrier films.
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Affiliation(s)
- Elsa Lloret
- Departament de Tecnologia dels Aliments, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells, Girona, Spain
| | - Avelina Fernandez
- Instituto de Física Corpuscular (CSIC-UVEG), Parc Científic, Paterna, Valencia, Spain
| | - Raul Trbojevich
- Division of Biochemical Toxicology, National Center for Toxicological Research, FDA, 3900 NCTR Road, Jefferson, AR 72079, United States
| | - Jacint Arnau
- Departament de Tecnologia dels Aliments, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells, Girona, Spain
| | - Pierre A Picouet
- Departament de Tecnologia dels Aliments, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells, Girona, Spain.
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Summo C, Pasqualone A, Paradiso VM, Centomani I, Centoducati G, Caponio F. Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:262-270. [PMID: 25640920 DOI: 10.1002/jsfa.7089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 01/08/2015] [Accepted: 01/08/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Conflicting results about the effect of modified atmosphere packaging (MAP) rich in CO2 on the quality of different kinds of meat products are present in the literature. In this study, the degree of lipid degradation and the sensory characteristics of ripened sausages packed in modified atmosphere at three different carbon dioxide (CO2) concentrations were evaluated during 5 months of storage. RESULTS The degree of hydrolytic degradation of the lipid fraction was found to decrease with increasing CO2 concentration. Similarly, oxidative phenomena occurred at a lower rate when the CO2 concentration increased. The variations in CO2 concentration influenced the perception of rancid flavor in the examined sausages. CONCLUSION An increase in CO2 concentration in MAP slowed down the evolution of lipid oxidation owing to the minor extent of hydrolytic degradation, whose products have pro-oxidant activity. This effect was more evident in the first 2 months of storage.
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Affiliation(s)
- Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy
| | - Isabella Centomani
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy
| | - Gerardo Centoducati
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy
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Schmidt MM, Kubota EH, Prestes RC, Mello RO, Rosa CS, Scapin G, Ferreira S. Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1099118] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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do Amaral DS, Cardelle-Cobas A, do Nascimento BMS, Monteiro MJ, Madruga MS, Pintado MME. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life. Food Funct 2015; 6:2768-78. [PMID: 26158872 DOI: 10.1039/c5fo00303b] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.
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Affiliation(s)
- Deborah S do Amaral
- DEA - Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil
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Saraiva C, Oliveira I, Silva JA, Martins C, Ventanas J, García C. Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3887-98. [PMID: 26028774 PMCID: PMC4444891 DOI: 10.1007/s13197-014-1447-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2014] [Accepted: 06/10/2014] [Indexed: 10/25/2022]
Abstract
This study was performed in order to select volatile compounds to predict the off-odour and overall assessment of raw beef's freshness Maronesa breed, using multivariate analysis. M. longissimus dorsi packed in vacuum and MAP (70 % O2/20 % CO2/10 % N2) stored at 4 ºC were examined for off-odour perception as well as the overall assessment of freshness at 10 and 21 days post mortem. The results achieved in this study demonstrated that the selected volatile compounds could be considered as volatile indicators of beef spoilage, enclosing information for discrimination of Maronesa beef samples in sensory classes of odour corresponding to unspoiled and spoiled levels. Fifty-four volatile compounds were detected. A significant increase of aldehydes, ketones and alcohols were observed during storage in MAP. 2 and 3-methylbutanal, 2 and 3-methylbutanol, 1-pentanol, 1-hexanol, 2,3-octanedione, 3,5-octanedione, octanal and nonanal were suggested as indicators of beef spoilage. 3-methylpentane was considered as a marker in the first stages of spoilage in beef, decreasing during storage. Data were examined using PCR and PLSR models for different optimal subsets of volatile compounds. The simplicity and usefulness of the technique in using 0/1 data in preserving high levels of accuracy was also prevalent. The powerful analytical methodologies for reducing variables and the choice of optimal subsets could be advantageous in both basic research and the routine quality control of chilled beef.
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Affiliation(s)
- Cristina Saraiva
- />School of Agrarian and Veterinary Sciences, DCV, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - I. Oliveira
- />CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Portugal School of Science and Technology, DM—University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - J. A. Silva
- />School of Agrarian and Veterinary Sciences, DCV, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - C. Martins
- />School of Agrarian and Veterinary Sciences, DCV, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - J. Ventanas
- />Tecnología de Alimentos, Facultad de Veterinaria Universidad de Extremadura, Avenida de la Universidad s/n, 10071 Cáceres, Spain
| | - C. García
- />Tecnología de Alimentos, Facultad de Veterinaria Universidad de Extremadura, Avenida de la Universidad s/n, 10071 Cáceres, Spain
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40
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41
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Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2014.10.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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42
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Omolola AO, Jideani AIO, Kapila PF. Quality properties of fruits as affected by drying operation. Crit Rev Food Sci Nutr 2015; 57:95-108. [DOI: 10.1080/10408398.2013.859563] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Adewale O. Omolola
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Afam I. O. Jideani
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Patrick F. Kapila
- Department of Agricultural and Rural, Engineering, School of Agriculture, University of Venda, Thohoyandou, South Africa
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Kim IS, Jin SK, Yang MR, Ahn DU, Park JH, Kang SN. Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1623-9. [PMID: 25358323 PMCID: PMC4213708 DOI: 10.5713/ajas.2013.13728] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/16/2013] [Revised: 02/19/2014] [Accepted: 04/08/2014] [Indexed: 11/27/2022]
Abstract
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.
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Affiliation(s)
| | | | | | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150,
USA
| | - Jae-Hong Park
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714,
Korea
| | - Suk-Nam Kang
- Department of Animal Resources, Daegu University, Gyeongsan 712-714,
Korea
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Fuentes V, Utrera M, Estévez M, Ventanas J, Ventanas S. Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham. Meat Sci 2014; 97:468-74. [DOI: 10.1016/j.meatsci.2013.12.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 12/20/2013] [Accepted: 12/29/2013] [Indexed: 10/25/2022]
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45
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Corona E, García-Pérez JV, Santacatalina JV, Ventanas S, Benedito J. Ultrasonic Characterization of Pork Fat Crystallization during Cold Storage. J Food Sci 2014; 79:E828-38. [DOI: 10.1111/1750-3841.12410] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Accepted: 01/26/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Edith Corona
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
| | - José V. García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
| | - Juan V. Santacatalina
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
| | - Sonia Ventanas
- Tecnología de los Alimentos; Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Extremadura; Avd.de la Universidad s/n 10071 Cáceres Spain
| | - José Benedito
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
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Karpińska-Tymoszczyk M. The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs. Food Chem 2014; 148:276-83. [DOI: 10.1016/j.foodchem.2013.10.054] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 10/09/2013] [Accepted: 10/10/2013] [Indexed: 10/26/2022]
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47
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Ku SK, Park JD, Lee NH, Kim HJ, Kim YB. Physicochemical and Sensory Properties of Restructured Jerky with Four Additives. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.5.572] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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48
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Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V. The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Sci 2013; 95:433-43. [DOI: 10.1016/j.meatsci.2013.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 04/30/2013] [Accepted: 05/04/2013] [Indexed: 10/26/2022]
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49
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Čapla J, Zajác P, Čurlej J, Lopašovský Ľ, Vietoris V. Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere. POTRAVINARSTVO 2013. [DOI: 10.5219/261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Nowadays, consumers have increased demand for quality and food safety and also rising demand for natural foods without chemical additives. There are many ways to presserve freshness of these products, one of them is modified atmosphere packaging, which can mean elimination and/or replacement surrounding the product before closing it in package with a mixture of gases other than the original ambient air atmosphere. for replacement of atmosphere are generally used three types of gases such as carbon dioxide, oxygen and nitrogen. this type of packaging is often used for meat and meat products, which belongs to foods that are under normal conditions perishable and for increasing the shelf life of meat products are also used various other preservation methods or their combinations. Packaging of meat and meat products in modified atmosphere is usually made with a high content of carbon dioxide, which has good bacteriostatic and fungistatic effect and is also an effective mean for increasing the shelf life of packaged products during storage and sale.
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50
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Ščetar M, Kovačić E, Kurek M, Galić K. Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Sci 2013; 93:802-9. [DOI: 10.1016/j.meatsci.2012.11.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 09/28/2012] [Accepted: 11/28/2012] [Indexed: 10/27/2022]
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