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Ameer A, Seleshe S, Kang SN. Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage. Prev Nutr Food Sci 2022; 27:323-334. [PMID: 36313059 PMCID: PMC9585401 DOI: 10.3746/pnf.2022.27.3.323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 06/24/2022] [Accepted: 06/24/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.
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Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea,
Correspondence to Suk Nam Kang, E-mail:
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Zhang N, Zhou Q, Zhao Y, Fan D, Xiao J, Chen F, Cheng KW, Wang M. Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef. Food Chem 2021; 375:131859. [PMID: 34933234 DOI: 10.1016/j.foodchem.2021.131859] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 11/11/2021] [Accepted: 12/10/2021] [Indexed: 02/08/2023]
Abstract
The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA formation. Results in roast beef patties showed ChiO and Gluco significantly inhibited PhIP and MeIQx formation by 43-80% and 31-57%, respectively. Of which, ChiO was the most effective. In combinations with flavonoid glycosides (phloridzin, rutin and hesperidzin, respectively), Chi, but not ChiO, generated enhanced inhibitory effects. Further analysis showed Chi and phloridzin combined at a ratio of 1:1 was the most promising, especially in inhibiting PhIP, and the mechanism behind involved: 1) water retention by Chi, and 2) reduction of phenylalanine availability by phloridzin. These findings suggest that appropriate combination of Chi and flavonoid glycosides contributes to significant improvement in the safety of meat products.
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Affiliation(s)
- Nana Zhang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China.
| | - Qian Zhou
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Daming Fan
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, University of Vigo, Vigo 36310, Spain.
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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Gheorghita (Puscaselu) R, Amariei S, Norocel L, Gutt G. New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries. Foods 2020; 9:E562. [PMID: 32370262 PMCID: PMC7278805 DOI: 10.3390/foods9050562] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 04/20/2020] [Accepted: 04/27/2020] [Indexed: 01/25/2023] Open
Abstract
Nowadays, biopolymer films have gained notoriety among the packaging materials. Some studies clearly test their effectiveness for certain periods of time, with applicability in the food industry. This research has been carried out in two directions. Firstly, the development and testing of the new edible material: general appearance, thickness, retraction ratio, color, transmittance, microstructure, roughness, and porosity, as well as mechanical and solubility tests. Secondly, testing of the packaged products-slices of cheese and prosciutto-in the new material and their maintenance at refrigeration conditions for 5 months; thus, the peroxide index, color, and water activity index were evaluated for the packaged products. The results emphasize that the packaging is a lipophilic one and does not allow wetting or any changes in the food moisture. The results indicate the stability of the parameters within three months and present the changes occurring within the fourth and fifth months. Microbiological tests indicated an initial microbial growth, both for cheese slices and ham slices. Time testing indicated a small increase in the total count number over the 5-month period: 23 cfu/g were found of fresh slices of prosciutto and 27 cfu/g in the case of the packaged ones; for slices of cheese, the total count of microorganisms indicated 7 cfu/g in the initial stage and 11 cfu/g after 5 months. The results indicate that the film did not facilitate the growth of the existing microorganisms, and highlight the need to purchase food from safe places, especially in the case of raw-dried products that have not undergone heat treatment, which may endanger the health of the consumer. The new material tested represents a promising substitute for commercial and unsustainable plastic packaging.
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Affiliation(s)
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (S.A.); (G.G.)
| | - Liliana Norocel
- Department of Human and Health Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| | - Gheorghe Gutt
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (S.A.); (G.G.)
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Barbas-Bernardos C, Garcia-Perez I, Lorenzo MP, Alonso-Herranz V, Nicholson J, Garcia A. Development and validation of a high performance liquid chromatography-tandem mass spectrometry method for the absolute analysis of 17 α D-amino acids in cooked meals. J Chromatogr A 2020; 1611:460598. [DOI: 10.1016/j.chroma.2019.460598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 09/25/2019] [Accepted: 10/03/2019] [Indexed: 02/07/2023]
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Rajkovic A, Tomasevic I, De Meulenaer B, Devlieghere F. The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ruiz-Navajas Y, Viuda-Martos M, Barber X, Sendra E, Perez-Alvarez JA, Fernández-López J. Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. Journal of Food Science and Technology 2015; 52:6493-501. [PMID: 26396394 DOI: 10.1007/s13197-015-1733-3] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2014] [Accepted: 01/07/2015] [Indexed: 12/01/2022]
Abstract
The aim of this work was to develop chitosan edible films added with essential oils obtained from two Thymus species, Thymus moroderi (TMEO) and Thymus piperella (TPEO) to determine their application for enhancing safety (antioxidant and antibacterial properties) and shelf-life of cooked cured ham (CCH) stored at 4 °C during 21 days. Addition of TMEO and TPEO into chitosan films decreased the aerobic mesophilic bacteria (AMB) and lactic acid bacteria (LAB) counts in coated cooked cured ham samples as compared with uncoated samples. Both AMB and LAB showed the lowest counts in CCH samples coated with chitosan films added with TPEO at 2 %. In regard to lipid oxidation, the CCH samples coated with chitosan films added with TMEO or TPEO had lower degrees of lipid oxidation than uncoated control samples. Chitosan films added with TPEO at 2 % showed the lowest values. The addition of TPEO or TMEO in chitosan films used as coated in CCH improved their shelf life.
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Affiliation(s)
- Y Ruiz-Navajas
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politecnica Superior de Orihuela, Miguel Hernandez University, Ctra. Beniel Km 3,2, 03312 Orihuela, Alicante Spain
| | - M Viuda-Martos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politecnica Superior de Orihuela, Miguel Hernandez University, Ctra. Beniel Km 3,2, 03312 Orihuela, Alicante Spain
| | - X Barber
- Applied statistical Unit, Operations Research Center, Miguel Hernandez University, Elche, Alicante Spain
| | - E Sendra
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politecnica Superior de Orihuela, Miguel Hernandez University, Ctra. Beniel Km 3,2, 03312 Orihuela, Alicante Spain
| | - J A Perez-Alvarez
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politecnica Superior de Orihuela, Miguel Hernandez University, Ctra. Beniel Km 3,2, 03312 Orihuela, Alicante Spain
| | - J Fernández-López
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politecnica Superior de Orihuela, Miguel Hernandez University, Ctra. Beniel Km 3,2, 03312 Orihuela, Alicante Spain
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Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Benedito J, Cambero M, Ortuño C, Cabeza M, Ordoñez J, de la Hoz L. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2010.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Friedman M. Origin, Microbiology, Nutrition, and Pharmacology of D-Amino Acids. Chem Biodivers 2010; 7:1491-530. [DOI: 10.1002/cbdv.200900225] [Citation(s) in RCA: 142] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Direct chiral determination of free amino acid enantiomers by two-dimensional liquid chromatography: application to control transformations in E-beam irradiated foodstuffs. Anal Bioanal Chem 2009; 397:63-75. [DOI: 10.1007/s00216-009-3376-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2009] [Revised: 12/01/2009] [Accepted: 12/02/2009] [Indexed: 10/20/2022]
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Cabeza MC, de la Hoz L, Velasco R, Cambero MI, Ordóñez JA. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation. Meat Sci 2009; 83:320-7. [PMID: 20416723 DOI: 10.1016/j.meatsci.2009.05.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2008] [Revised: 05/12/2009] [Accepted: 05/31/2009] [Indexed: 10/20/2022]
Abstract
The inactivation kinetics in the death of Listeriainnocua NTC 11288 (more radioresistant than five different strains of Listeriamonocytogenes) and Salmonella Enterica serovar Enteritidis and S. enterica serovar Typhimurium by E-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages ("salchichon" and "chorizo") in order to optimize the sanitation treatment of these products. A treatment of 1.29kGy was calculated to reach the food safety objective (FSO) according to the "zero tolerance" criterion for the three strains. No irradiation treatment was necessary to meet the 10(2)c.f.u./g microbiological criterion for L. monocytogenes. Dry fermented sausages treated with ⩽2kGy had negligible sensory (appearance, odour and taste) modifications. Therefore, this treatment produces safe dry fermented sausages with similar sensory properties to the non-irradiated product.
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Affiliation(s)
- M C Cabeza
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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