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Duma-Kocan P, Rudy M, Gil M, Stanisławczyk R, Żurek J, Zaguła G. The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4063. [PMID: 36901071 PMCID: PMC10002303 DOI: 10.3390/ijerph20054063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/16/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
The purpose of this study was to investigate the effect of pulsed light application (exposure to a pulsed light beam (PL) of 400 Hz for a period of 60 s, with an energy dose of 600 mW and wavelengths of 660 and 405 nm) on the physicochemical, technological, and sensory properties, as well as the nutritional value and shelf life of cold-storage pig longissimus dorsi muscle. Each muscle was divided into six parts, three of which were control samples, and the rest were exposed to pulsed light. The detailed laboratory tests of the meat were conducted 1, 7, and 10 days after slaughter. The meat was cold stored at +3 °C ± 0.5 °C. The study showed that the application of pulsed light has a favorable effect on lowering the TBARS index, oxidation-reduction potential, and water activity values. In addition, the application of PL had no statistically significant effect on the variation in the perception of selected sensory characteristics of meat. Furthermore, PL processing, as a low-energy-intensive method that can be environmentally friendly and thus have a large potential for implementation, is an innovative way to extend the shelf life, especially of raw meat, without a negative impact on its quality. This is of particular importance for food security (especially in the quantitative and qualitative aspects of food, but also in terms of food safety).
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Affiliation(s)
- Paulina Duma-Kocan
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
| | - Marian Gil
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
| | - Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszow, Poland
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food and Nutrition Technology, College of Natural Science, University of Rzeszow, Cwiklińskiej 2D, 35-601 Rzeszow, Poland
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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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Lucas J, Velasco R, García M, Selgas M, Cabeza M. Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gonzalez-Fandos E, Vazquez de Castro M, Martinez-Laorden A, Perez-Arnedo I. Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres. Microorganisms 2021; 9:1384. [PMID: 34202256 PMCID: PMC8306544 DOI: 10.3390/microorganisms9071384] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/23/2021] [Accepted: 06/24/2021] [Indexed: 01/22/2023] Open
Abstract
Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.
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Affiliation(s)
- Elena Gonzalez-Fandos
- CIVA Research Center, Food Technology Department, University of La Rioja, Madre de Dios 53, 26006 Logroño, La Rioja, Spain; (M.V.d.C.); (A.M.-L.); (I.P.-A.)
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Singh M, Novoa Rama E, Kataria J, Leone C, Thippareddi H. Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.
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Mutz YS, Rosario DKA, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy. Front Microbiol 2020; 11:591. [PMID: 32322246 PMCID: PMC7156554 DOI: 10.3389/fmicb.2020.00591] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 03/18/2020] [Indexed: 01/12/2023] Open
Abstract
The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h habituation in fermented sausage (habituated cells) or non-habituation (non-habituated cells) were exposed to increasing UV-C radiation treatment times. The Weibull model was the best fit for describing S. Typhimurium UV-C inactivation. Heterogeneity in UV-C treatment susceptibilities within the S. Typhimurium population was observed, revealing intrinsic persistence in a sub-population. UV-C radiation up to 1.50 J/cm2 was a feasible treatment for dry-fermented sausage decontamination, as the matrices retained instrumental color and lipid oxidation physiochemical characteristics. However, habituation in the sausage matrix led to a 14-fold increase in the UV-C dose required to achieve the first logarithm reduction (δ value) in S. Typhimurium population. The results indicate that, although UV-C radiation might be considered an efficient method for dry-fermented sausage decontamination, effective doses should be reconsidered in order to reach desirable food safety parameters while preserving matrix quality.
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Affiliation(s)
- Yhan S. Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Denes K. A. Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Patricia C. Bernardes
- Department of Food Engineering, Federal University of Espirito Santo, Alto Universitário, Alegre, Brazil
| | - Vania M. F. Paschoalin
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A. Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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Lucas López JR, Selgas Cortecero MD, García Sanz ML, Velasco R, Cabeza Briales MC. Control of
Listeria monocytogenes
in boned dry‐cured ham by E‐beam treatment. J Food Saf 2020. [DOI: 10.1111/jfs.12757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Juan Raúl Lucas López
- Department of Food Technology, Veterinary FacultyComplutense University Madrid Spain
| | | | | | - Raquel Velasco
- Department of Food Technology, Veterinary FacultyComplutense University Madrid Spain
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Arshad MS, Kwon J, Ahmad RS, Ameer K, Ahmad S, Jo Y. Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat. Food Sci Nutr 2020; 8:1020-1029. [PMID: 32148810 PMCID: PMC7020261 DOI: 10.1002/fsn3.1386] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of different doses (0, 3, and 7 kGy) of e-beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans-fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e-beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Joong‐Ho Kwon
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Rabia Shabir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Kashif Ameer
- Institute of Food and Nutritional SciencesPMAS‐Arid Agriculture UniversityRawalpindiPakistan
| | - Sheraz Ahmad
- Department of Food ScienceFaculty of BiosciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Yunhee Jo
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
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9
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Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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Shiningeni D, Chimwamurombe P, Shilangale R, Misihairabgwi J. Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia. Meat Sci 2019; 148:223-228. [DOI: 10.1016/j.meatsci.2018.05.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 03/05/2018] [Accepted: 05/22/2018] [Indexed: 10/14/2022]
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11
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Mutz YDS, Rosario DKA, Paschoalin VMF, Conte-Junior CA. Salmonella enterica: A hidden risk for dry-cured meat consumption? Crit Rev Food Sci Nutr 2019; 60:976-990. [DOI: 10.1080/10408398.2018.1555132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yhan da Silva Mutz
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | - Denes Kaic Alves Rosario
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | | | - Carlos Adam Conte-Junior
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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12
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Balev D, Nenov N, Dragoev S, Vassilev K, Vlahova-Vangelova D, Baytukenova S, Smolnikova F. Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage. POL J FOOD NUTR SCI 2017. [DOI: 10.1515/pjfns-2016-0021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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13
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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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14
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Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1675-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Technological advances for enhancing quality and safety of fermented meat products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.03.010] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Galán I, García ML, Selgas MD, Havenaar R. Effect of E-beam treatment on the bioaccessibility of folic acid incorporated to ready to eat meat products. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Freita-Silva O, de Oliveira PS, Freire Júnior M. Potential of Electron Beams to Control Mycotoxigenic Fungi in Food. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9093-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Ganan M, Hierro E, Hospital XF, Barroso E, Fernández M. Use of pulsed light to increase the safety of ready-to-eat cured meat products. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.022] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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León-Camacho M, García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.131412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Effects of the storage time on the folic acid added to ready-to-eat meat products manufactured by irradiation. Radiat Phys Chem Oxf Engl 1993 2013. [DOI: 10.1016/j.radphyschem.2012.11.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Ahn DU, Kim IS, Lee EJ. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat. Poult Sci 2013; 92:534-45. [PMID: 23300322 DOI: 10.3382/ps.2012-02722] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail.
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Affiliation(s)
- Dong U Ahn
- Department of Animal Science, Iowa State University, Ames 50011, USA.
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24
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León-Camacho M, García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM. Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.084312] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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25
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García-Márquez I, Cambero MI, Ordóñez JA, Cabeza MC. Shelf-life extension and sanitation of fresh pork loin by E-beam treatment. J Food Prot 2012; 75:2179-89. [PMID: 23212015 DOI: 10.4315/0362-028x.jfp-12-217] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.
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Affiliation(s)
- Irene García-Márquez
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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26
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Kang M, Kim HJ, Jayasena DD, Bae YS, Yong HI, Lee M, Jo C. Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerky. Foodborne Pathog Dis 2012. [PMID: 23199493 DOI: 10.1089/fpd.2012.1249] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.0% leek extract) were inoculated with pathogens and subsequently irradiated at 0, 0.5, 1, 2, 3, and 4 kGy doses. In comparison with the control, samples with 1.0% leek extract showed significant reduction in the numbers of Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium. No viable counts were detected for Salmonella Typhimurium in both control and leek-extract samples, and for E. coli and L. monocytogenes in the leek-extract sample exposed to 3 kGy irradiation dose. The D(10) values for E. coli, L. monocytogenes, and Salmonella Typhimurium observed in the irradiated samples with leek extract were 0.39, 0.34, and 0.32 kGy, while the D(10) values in those without leek extract were 0.65, 0.65, and 0.39 kGy, respectively. Therefore, our results clearly showed that irradiation combined with leek extract was effective in reducing pathogens, suggesting that a low dose of irradiation combined with the addition of a natural antimicrobial agent can enhance the microbial safety and shelf-life of pork jerky.
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Affiliation(s)
- Mingu Kang
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Korea
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García-Márquez I, Ordóñez JA, Cambero MI, Cabeza MC. Use of e-beam for shelf-life extension and sanitizing of marinated pork loin. Int J Microbiol 2012; 2012:962846. [PMID: 23227053 PMCID: PMC3512307 DOI: 10.1155/2012/962846] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 10/15/2012] [Accepted: 10/16/2012] [Indexed: 11/17/2022] Open
Abstract
The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.
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Affiliation(s)
| | - J. A. Ordóñez
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
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28
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Wanangkarn A, Liu DC, Swetwiwathana A, Tan FJ. An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life. Food Chem 2012; 135:515-21. [DOI: 10.1016/j.foodchem.2012.04.118] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2011] [Revised: 03/24/2012] [Accepted: 04/23/2012] [Indexed: 10/28/2022]
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29
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Montiel R, Cabeza MC, Bravo D, Gaya P, Cambero I, Ordóñez JA, Nuñez M, Medina M. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0954-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Soncin S, Panseri S, Rusconi M, Mariani M, Chiesa LM, Biondi PA. Improved determination of 2-dodecylcyclobutanone in irradiated ground beef patties by gas-chromatography–mass-spectrometry (GC/MS) coupled with solid-phase microextraction (SPME) technique. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.089] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Escudero R, Valhondo M, Ordoñez JA, de la Hoz L, Cabeza MC, Velasco R, Cambero MI. Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.045] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Cambero MI, Cabeza MC, Escudero R, Manzano S, Garcia-Márquez I, Velasco R, Ordóñez JA. Sanitation of Selected Ready-to-Eat Intermediate-Moisture Foods of Animal Origin by E-Beam Irradiation. Foodborne Pathog Dis 2012; 9:594-9. [DOI: 10.1089/fpd.2011.1111] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
Affiliation(s)
- María I. Cambero
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - María C. Cabeza
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Rosa Escudero
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Susana Manzano
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Irene Garcia-Márquez
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Raquel Velasco
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Juan A. Ordóñez
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
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Aguirre JS, Rodríguez MR, García de Fernando GD. Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms. Int J Food Microbiol 2011; 149:236-46. [DOI: 10.1016/j.ijfoodmicro.2011.07.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2010] [Revised: 04/12/2011] [Accepted: 07/03/2011] [Indexed: 11/26/2022]
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34
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Guillén-Casla V, Rosales-Conrado N, León-González ME, Pérez-Arribas LV, Polo-Díez LM. Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.11.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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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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36
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Galán I, García ML, Selgas MD. Effects of ionising irradiation on quality and sensory attributes of ready-to-eat dry fermented sausages enriched with folic acid. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02534.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Cambero MI, Cabeza MC, Ordóñez JA, de la Hoz L. Effect of E-Beam Treatment on the Safety and Shelf Life of Mayonnaise Potato Salad. Foodborne Pathog Dis 2011; 8:221-9. [DOI: 10.1089/fpd.2010.0652] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- María I. Cambero
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
| | - María C. Cabeza
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
| | - Juan A. Ordóñez
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
| | - L. de la Hoz
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
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38
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Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid. Meat Sci 2010; 87:330-5. [PMID: 21146326 DOI: 10.1016/j.meatsci.2010.11.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Revised: 11/05/2010] [Accepted: 11/05/2010] [Indexed: 11/20/2022]
Abstract
Cooked sausages enriched with folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured as ready-to-eat (RTE) products using E-beam radiation (2-4 kGy) as a non-thermal technology. The effects of this treatment on the folic acid content, colour, texture and sensory properties of the final products were studied. The characteristics of sausages were not affected by the presence of folic acid, independently of the amount added, and their overall acceptability was good. Doses of 4 kGy caused losses of folic acid close to 20-30% and significantly decreased the sensory quality (P<0.05). Despite this, the final content of folic acid in all products was sufficient so that 50 g of product gave 100% of the recommended daily allowance (RDA). This new RTE meat product can be considered as a source of folic acid that can help assure adequate levels of this vitamin in the general population.
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39
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Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. Int J Food Microbiol 2010; 140:61-75. [DOI: 10.1016/j.ijfoodmicro.2010.02.008] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2009] [Revised: 02/03/2010] [Accepted: 02/09/2010] [Indexed: 11/21/2022]
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40
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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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