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Cohen Hakmon M, Buhnik-Rosenblau K, Hanani H, Korach-Rechtman H, Mor D, Etkin E, Kashi Y. Early Detection of Food Safety and Spoilage Incidents Based on Live Microbiome Profiling and PMA-qPCR Monitoring of Indicators. Foods 2024; 13:2459. [PMID: 39123650 PMCID: PMC11311866 DOI: 10.3390/foods13152459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2024] [Revised: 07/30/2024] [Accepted: 08/02/2024] [Indexed: 08/12/2024] Open
Abstract
The early detection of spoilage microorganisms and food pathogens is of paramount importance in food production systems. We propose a novel strategy for the early detection of food production defects, harnessing the product microbiome. We hypothesize that by establishing microbiome datasets of proper and defective batches, indicator bacteria signaling production errors can be identified and targeted for rapid quantification as part of routine practice. Using the production process of pastrami as a model, we characterized its live microbiome profiles throughout the production stages and in the final product, using propidium monoazide treatment followed by 16S rDNA sequencing. Pastrami demonstrated product-specific and consistent microbiome profiles predominated by Serratia and Vibrionimonas, with distinct microbial signatures across the production stages. Based on the established microbiome dataset, we were able to detect shifts in the microbiome profile of a defective batch produced under lactate deficiency. The most substantial changes were observed as increased relative abundances of Vibrio and Lactobacillus, which were subsequently defined as potential lactate-deficiency indicators. PMA-qPCR efficiently detected increased levels of these species, thus proving useful in rapidly pinpointing the production defect. This approach offers the possibility of the in-house detection of defective production events with same-day results, promoting safer food production systems.
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Affiliation(s)
- May Cohen Hakmon
- Department of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel; (M.C.H.); (K.B.-R.); (H.H.); (H.K.-R.)
| | - Keren Buhnik-Rosenblau
- Department of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel; (M.C.H.); (K.B.-R.); (H.H.); (H.K.-R.)
| | - Hila Hanani
- Department of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel; (M.C.H.); (K.B.-R.); (H.H.); (H.K.-R.)
| | - Hila Korach-Rechtman
- Department of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel; (M.C.H.); (K.B.-R.); (H.H.); (H.K.-R.)
| | - Dagan Mor
- Gene-G Ltd., Kfar Tavor 1524100, Israel;
| | - Erez Etkin
- Maadaney Yehiam (1993) Ltd., Kibbutz Yehiam 2512500, Israel;
| | - Yechezkel Kashi
- Department of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel; (M.C.H.); (K.B.-R.); (H.H.); (H.K.-R.)
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2
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Yang S, Ma X, Huang Y, Lin B, Zhang L, Miao S, Zheng B, Deng K. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef. Foods 2024; 13:291. [PMID: 38254592 PMCID: PMC10814945 DOI: 10.3390/foods13020291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/08/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride on the sodium content, water activity and distribution, protein solubility, microstructure, sensory characteristics and volatile flavor compounds in low-sodium marinated beef. The sodium content in the test group decreased up to 28% compared to 100% in the sodium chloride group C1. The formulation including 60% sodium chloride and a total of 40% compound alternative salts in groups F1 and F2 increased their myofibril fragmentation index and promoted the disruption of the myogenic fiber structure. Group F1 (the ratio of potassium lactate, calcium ascorbate and magnesium chloride was 2:1:1) performed higher solubility of myofibrillar proteins and lower transverse relaxation value than group F2 detected by low-field nuclear magnetic resonance, which indicated that F1 formulation was beneficial to promote the solubility of myofibrillar proteins and attenuate the water mobility of marinated beef. Moreover, group F1 had a more similar microstructure and more similar overall sensory attributes to group C1 according to the scanning electron microscopy. The sensory evaluation showed higher peak intensity and response values of volatile flavor compounds than group C1 and C2 (only 60% sodium chloride) when detected using gas chromatography-ion mobility spectrometry technology, which indicated that the compound alternative salts of group F1 can improve the lower quality of low-sodium marinated beef and perform similar attributes to the C1 sample regarding moisture distribution and microstructure and even performs better than it with regards to flavor. Therefore, the F1 formula possessed greater potential for application in low-sodium marinated meat products.
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Affiliation(s)
- Shujie Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Xiaoli Ma
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
| | - Yanfeng Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Boyue Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Song Miao
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Kaibo Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
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3
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Abou El Karam S, Ferrand M, El Jabri M, Vautier A, Carlier M, Germond A, Astruc T. Influence of sodium chloride on muscle UV autofluorescence characteristics. Food Chem 2023; 410:135352. [PMID: 36623466 DOI: 10.1016/j.foodchem.2022.135352] [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: 05/11/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 01/01/2023]
Abstract
Salted and tumbled pork teres major muscle samples, with varying sodium chloride content (1.1 % to 1.9 %), were examined by UV fluorescence spectroscopy. Results indicated that muscle fluorescence varies with salt level as a consequence of the protein denaturation state. The 1.5 % NaCl level was the threshold beyond which the fluorescence properties no longer changed markedly. Changes in muscle fluorescence do not appear to be linearly related to salt levels. Hence, we explored whether the change in fluorescence relies on other factors relating to the variability of carcass characteristics and on muscle physicochemical changes that are partly dependent on stress response and on postmortem metabolism evolution.
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Affiliation(s)
| | - Maxime Ferrand
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
| | | | - Antoine Vautier
- IFIP, 7 Avenue Général de Gaulle, 94700 Maison Alfort, France
| | - Martine Carlier
- IFIP, 7 Avenue Général de Gaulle, 94700 Maison Alfort, France
| | - Arnaud Germond
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Thierry Astruc
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
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4
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El Karam SA, Ferrand M, Astruc T, Germond A. Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning. Meat Sci 2023; 199:109136. [PMID: 36774742 DOI: 10.1016/j.meatsci.2023.109136] [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: 04/22/2022] [Revised: 01/21/2023] [Accepted: 02/05/2023] [Indexed: 02/09/2023]
Abstract
The salting process for meat transformation is a crucial step in conventional industry. Recent developments in label-free spectrometry techniques combined with machine learning hold great promise for high-precision salt processing. In this study, we applied UV fluorescence to characterize salting treatments in pig's Teres major muscle and predict NaCl concentrations. t-SNE analyses based on spectral measurements revealed clear differences between NaCl-free and salted treatments. However, salt treatments were not clearly identified. We then highlighted and exploited a variability seen in the emission spectra at the wavelengths 300, 318, and 360 nm, which reflected structural or compositional changes. Using this information, predictive models could accurately identify the five salted treatments with a high specificity and sensitivity or predict salt concentrations. This study paves the way toward the possibility for industrials to precisely adjust NaCl concentrations with precision during processing.
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Affiliation(s)
| | - Maxime Ferrand
- INRAE, UR QUAPA, F-63122 Saint-Genès-Champanelle, France
| | - Thierry Astruc
- INRAE, UR QUAPA, F-63122 Saint-Genès-Champanelle, France
| | - Arno Germond
- INRAE, UR QUAPA, F-63122 Saint-Genès-Champanelle, France.
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Cai X, Liao R, Pan D, Xia Q, Wang Y, Geng F, Zhou C, Cao J. 1H NMR Reveals the Mechanism of Potassium Lactate on Proteolysis and Taste Metabolites of Rugao Ham. Foods 2023; 12:foods12071453. [PMID: 37048272 PMCID: PMC10093880 DOI: 10.3390/foods12071453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and protein degradation of Rugao ham salted with potassium lactate (0%, 0.5%, 1%, 2%) were investigated. Metabolites of Rugao ham were identified by 1H nuclear magnetic resonance (NMR) spectroscopy and the metabolic pathways of the key metabolites were enriched by the Kyoto Encyclopedia of Genes and Genomes (KEGG); the relationship between taste and metabolites was assessed by partial least square discriminant analysis (PLS-DA). The hams with 2% potassium lactate showed lower cathepsin B and L activities, and higher aminopeptidase activities than that of the control group. The contents of free amino acids and organic acids significantly increased from the control to the treatment of 2% potassium lactate. PLS-DA further demonstrated that aspartate, glutamate, alanine, serine, threonine, acetate, lactate, succinate, carnosine, β-glucose and glycerol were the key metabolites to improve the taste of Rugao ham in the treatment of 2% potassium lactate. Metabolic pathways analysis further demonstrated that amino acids metabolism was the main pathway for the taste development of Rugao ham.
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6
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Erdemir E. Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ebru Erdemir
- Department of Nutrition and Dietetics, Faculty of Health Sciences Agri Ibrahim Cecen University Agri Turkey
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7
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Gore E, Mardon J, Cécile B, Lebecque A. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese. J Dairy Sci 2019; 102:1-13. [DOI: 10.3168/jds.2018-15008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 09/10/2018] [Indexed: 11/19/2022]
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8
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Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale. Food Chem 2019; 270:359-366. [DOI: 10.1016/j.foodchem.2018.07.081] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/04/2018] [Accepted: 07/11/2018] [Indexed: 11/20/2022]
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9
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Astruc T, Desfrétières A, Vénien A. Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine. J Food Sci 2018; 83:1221-1228. [DOI: 10.1111/1750-3841.14122] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/26/2018] [Accepted: 02/23/2018] [Indexed: 01/11/2023]
Affiliation(s)
- Thierry Astruc
- INRA Auvergne-Rhône-Alpes; UR370 QuaPA 63122 St-Genès-Champanelle France
| | | | - Annie Vénien
- INRA Auvergne-Rhône-Alpes; UR370 QuaPA 63122 St-Genès-Champanelle France
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10
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Filgueras R, Peyrin F, Vénien A, Hénot JM, Astruc T. Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy Imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:699-705. [PMID: 26727622 DOI: 10.1021/acs.jafc.5b04058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
To better understand the relationship between the muscle structure and NaCl transfers in meat, we used energy-dispersive X-ray spectroscopy (EDS) coupled with scanning electron microscopy (SEM) to analyze brined and dry-salted rat muscles. The muscles were freeze-dried to avoid the delocalization of soluble ions that happens in regular dehydration through a graded series of ethanol. Na and Cl maps were superimposed on SEM images to combine the muscle structure and NaCl diffusion. Brining causes rapid diffusion of NaCl through the tissue. Most brine diffuses in a linear front from the muscle surface, but a small proportion enters through the perimysium network. The muscle area penetrated by brine shows heterogeneous patterns of NaCl retention, with some connective tissue islets containing more NaCl than other parts of perimysium. NaCl penetration is considerably slower after dry salting than after brining.
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Affiliation(s)
- Rénata Filgueras
- UR370 Qualité des Produits Animaux, Institut National de la Recherche Agronomique (INRA) , F-63122 Saint-Genès-Champanelle, France
| | - Frédéric Peyrin
- UR370 Qualité des Produits Animaux, Institut National de la Recherche Agronomique (INRA) , F-63122 Saint-Genès-Champanelle, France
| | - Annie Vénien
- UR370 Qualité des Produits Animaux, Institut National de la Recherche Agronomique (INRA) , F-63122 Saint-Genès-Champanelle, France
| | - Jean Marc Hénot
- UMR 6524, Laboratoire Magmas et Volcans (LMV), Centre National de la Recherche Scientifique (CNRS) , F-63038 Clermont-Ferrand, France
| | - Thierry Astruc
- UR370 Qualité des Produits Animaux, Institut National de la Recherche Agronomique (INRA) , F-63122 Saint-Genès-Champanelle, France
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11
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Choi Y, Jung K, Jo H, Nam K, Choe J, Rhee M, Kim B. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci 2014; 96:21-5. [DOI: 10.1016/j.meatsci.2013.06.022] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 06/13/2013] [Accepted: 06/18/2013] [Indexed: 11/30/2022]
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12
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Ahhmed AM, Kaneko G, Ushio H, Karaman S, Inomata T, Sakata R, Yetim H. Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2109-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Sifre L, Coton JP, André B, Rezáčová-Lukášková Z. Optimization of a quantitative method for muscle histology assessment. J Microsc 2013; 250:50-6. [PMID: 23410149 DOI: 10.1111/jmi.12016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Optical microscopy offers the simplest way to obtain magnified images of biological tissues. The assessment of the muscle destructuration level can be performed by a method called Meat Destruction Indicator (MDI), which combines optical microscopy and image analysis. MDI can be used for evaluation of food quality and for considering mechanically separated meat (meat raw material with an MDI value above 58.1% contained muscle fibres sufficiently destructured). This paper is particularly focused on the metrological optimization of a quantitative image analysis method around the example of MDI measurement by microscopy, especially on the digital acquisition calibration focusing and analysis work-flow. Ten different samples (45 sections) were examined with variable settings of microscope and camera to define the optimal configuration. The tests were performed with different observers to define rules and criteria for results validation. Based on the obtained results, we suggest choosing objective rules to set the light and colour of the camera and the microscope focus. To control the results of the automatic segmentation emerged also as a key step, and objective rules for observers to select or discard wrong segmented images should be defined. The adjusted MDI measurement by microscope can be used as a reliable method with good repeatability, thanks to this metrological assessment, which could and should be applied to all image analysis applications whatever the application.
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Affiliation(s)
- L Sifre
- Histalim, 126 Rue Emile Baudot, 34000 Montpellier, France.
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14
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Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles. Meat Sci 2009; 83:759-67. [DOI: 10.1016/j.meatsci.2009.08.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2008] [Revised: 03/06/2009] [Accepted: 08/10/2009] [Indexed: 11/17/2022]
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