1
|
Delgado‐Ospina J, Lucas‐González R, Viuda‐Martos M, Fernández‐López J, Pérez‐Álvarez JÁ, Martuscelli M, Chaves‐López C. Potential of the cocoa shell to improve the quality properties of a burger‐like meat product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Johannes Delgado‐Ospina
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Via R. Balzarini 1 Teramo Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6‐65, 76001 Cali Colombia
| | - Raquel Lucas‐González
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University, Orihuela, 03312 CYTED‐ Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables” Alicante Spain
| | - Manuel Viuda‐Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University, Orihuela, 03312 CYTED‐ Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables” Alicante Spain
| | - Juana Fernández‐López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University, Orihuela, 03312 CYTED‐ Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables” Alicante Spain
| | - José Ángel Pérez‐Álvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University, Orihuela, 03312 CYTED‐ Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables” Alicante Spain
- Faculty of Science King Abdelaziz University 21589 Jedda Saudi Arabia
| | - Maria Martuscelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Via R. Balzarini 1 Teramo Italy
| | - Clemencia Chaves‐López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Via R. Balzarini 1 Teramo Italy
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University, Orihuela, 03312 CYTED‐ Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables” Alicante Spain
| |
Collapse
|
2
|
Li X, Amadou I, Zhou GY, Qian LY, Zhang JL, Wang DL, Cheng XR. Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep. Food Sci Anim Resour 2020; 40:527-540. [PMID: 32734261 PMCID: PMC7372983 DOI: 10.5851/kosfa.2020.e30] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 04/05/2020] [Accepted: 04/06/2020] [Indexed: 11/06/2022] Open
Abstract
Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.
Collapse
Affiliation(s)
- Xiu Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Issoufou Amadou
- Department of Fundamental Sciences and Biological Engineering, Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi, Maradi, Niger
| | - Guang-Yun Zhou
- National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd., Shandong, China
| | - Li-Yan Qian
- National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd., Shandong, China
| | - Jian-Ling Zhang
- National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd., Shandong, China
| | - Dong-Liang Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.,National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd., Shandong, China
| | - Xiang-Rong Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| |
Collapse
|
3
|
Bhunia K, Ovissipour M, Rasco B, Tang J, Sablani SS. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:324-332. [PMID: 27030106 DOI: 10.1002/jsfa.7738] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 02/16/2016] [Accepted: 03/24/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Ready-to-eat in-package pasteurized blue mussels in red sauce requires refrigerated storage or in combination with an aerobic environment to prevent the growth of anaerobes. A low barrier packaging may create an aerobic environment; however, it causes lipid oxidation in mussels. Thus, evaluation of the oxidation-reduction potential (Eh) (aerobic/anaerobic nature of food) and lipid oxidation is essential. Three packaging materials with oxygen transmission rate (OTR) of 62 (F-62), 40 (F-40) and 3 (F-3) cm3 m-2 day-1 were selected for this study. Lipid oxidation was measured by color changes in thiobarbituric acid reactive substances (TBARS) at 532 nm (TBARS@532) and 450 nm (TBARS@450). RESULTS Significantly higher (P < 0.05) TBARS@532 was found in mussels packaged in higher OTR film. TBARS@450 in mussels packaged with F-62 and F-40 gradually increased during refrigerated storage (3.5 ± 0.5 °C), but remained constant after 20 days of storage for mussels packaged with F-3. The Eh of pasteurized sauce was not significantly affected (P > 0.05) by OTR and remained negative (< -80 mV) during storage. Negative Eh values can support the growth of anaerobes such as Clostridium botulinum. The headspace oxygen concentration was reduced by about 50% from its initial value during pasteurization, and then further declined during storage. The headspace oxygen concentration was higher in trays packaged with higher OTR film. CONCLUSION Mussels packed with high OTR film showed higher lipid oxidation, indicating that high barrier film is required for packaging of mussels. Pasteurized mussels must be kept in refrigerated storage to prevent growth of anaerobic proteolytic C. botulinum spores under temperature abuse. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Kanishka Bhunia
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| | - Mahmoudreza Ovissipour
- School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| |
Collapse
|
4
|
de Almeida MA, Villanueva NDM, Gonçalves JR, Contreras-Castillo CJ. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. Journal of Food Science and Technology 2015; 52:2869-77. [PMID: 25892785 DOI: 10.1007/s13197-014-1351-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2014] [Accepted: 04/01/2014] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p ≤ 0.05). No significant differences were noted between the treatments (p ≥ 0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.
Collapse
Affiliation(s)
- Marcio Aurelio de Almeida
- Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil
| | - Nilda Doris Montes Villanueva
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N Urbanización Sol de Oro, Los Olivos, Lima, Peru
| | - José Ricardo Gonçalves
- Meat Technology and Development Center, Food Technology Institute, Av. Brasil 2880, 13070 173 Campinas, São Paulo Brazil
| | - Carmen J Contreras-Castillo
- Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil
| |
Collapse
|
5
|
Özcan AU, Bozkurt H. Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.982256] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
6
|
Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: a review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:732-42. [PMID: 25049846 PMCID: PMC4093335 DOI: 10.5713/ajas.2012.12619] [Citation(s) in RCA: 149] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2012] [Revised: 01/26/2013] [Accepted: 01/14/2013] [Indexed: 12/02/2022]
Abstract
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.
Collapse
Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Dong Uk Ahn
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Ki Chang Nam
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| |
Collapse
|
7
|
Huang L, Xiong YL, Kong B, Huang X, Li J. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Sci 2013; 95:295-301. [DOI: 10.1016/j.meatsci.2013.04.034] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2012] [Revised: 01/24/2013] [Accepted: 04/10/2013] [Indexed: 10/26/2022]
|
8
|
Kurt Ş, Kilinççeker O. Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties. Poult Sci 2011; 90:1809-16. [PMID: 21753219 DOI: 10.3382/ps.2010-01306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To determine the optimum meat mixture combination, the effects of different meat sources on physical, chemical, and sensory properties of cooked or stored meat patties were investigated using a response surface methodology mixture design. Meat patties were prepared using chicken, turkey, beef, and beef back fat. They were divided 2 groups, with 1 group cooked and 1 group stored. The first part was cooked with a preheated grill, and the second part was stored at -20°C for 2 mo. The effects of the meat mixtures on pH, proximate composition, cooking yield, dimension reduction, thiobarbituric acid, free fatty acid, proteolysis, and sensory properties of patties were studied. The influence of beef, turkey, and chicken meat on patties was found to be significant (P < 0.01). The interaction effects of beef and chicken meat on the sensory properties of patties were also found to be significant (P < 0.01). Meat mixtures improved physical, chemical, and sensory qualities of patties. The optimum combination of beef, turkey, and chicken was found to be 34.87, 12.23, and 52.89%, respectively.
Collapse
Affiliation(s)
- Ş Kurt
- Department of Food Technology, Vocational School, University of Adıyaman, TR-02040, Adiyaman, Turkey.
| | | |
Collapse
|
9
|
Sasse A, Colindres P, Brewer M. Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties. J Food Sci 2009; 74:S30-5. [DOI: 10.1111/j.1750-3841.2008.00979.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|