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Wu R, Xie Y, Zhao L, Fu C, He W, Guo D, Xu W, Yi Y, Wang H. Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6799-6808. [PMID: 38568724 DOI: 10.1002/jsfa.13508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/24/2024] [Accepted: 03/25/2024] [Indexed: 04/17/2024]
Abstract
BACKGROUND Myoglobin (Mb) in duck meat is commonly over-oxidized when heated at high temperatures, which may worsen the color of the meat. Enhancing the oxidative stability of Mb is essential for improving the color of duck meat. Capsaicin and dihydrocapsaicin (CA-DI) in chili exhibit antioxidant properties. This study investigated the effects of CA-DI on the structure and oxidative damage of Mb by fluorescence spectroscopy, differential scanning calorimetry analysis and particle size in duck meat during heat treatment. RESULTS When the ratio of CA-DI to Mb was 10:1 g kg-1 and heat-treated for 36 min, oxymyoglobin significantly increased, and metmyoglobin significantly decreased compared with the control group (P < 0.05). In parallel, the carbonyl content of Mb in the CA-DI group decreased by 43.40 ± 0.10%, the sulfhydryl content increased by 188 ± 0.21%, and the free radical scavenging activity of Mb was significantly enhanced (P < 0.05). Moreover, the addition of CA-DI resulted in a significant decrease in the particle size of the Mb surface (P < 0.05). When the ratio of CA-DI to Mb was 10:1 g kg-1, CA-DI enhanced the thermal stability and significantly increased the thermal denaturation temperature of Mb. The molecular docking results indicated that hydrophobic interactions and hydrogen bonds were involved in the binding of CA-DI to Mb. CONCLUSION CA-DI could combine with Mb and improve the oxidation stability of Mb in duck meat. This suggested that CA-DI could be a potential natural antioxidant that improves the color of meat products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ruifang Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yuqing Xie
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Lingling Zhao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Caiqi Fu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wenjie He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Hongxun Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
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2
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Canevali C, Sansonetti A, Rampazzi L, Monticelli D, D'Arienzo M, Di Credico B, Ghezzi E, Mostoni S, Nisticò R, Scotti R. The Chemistry of Chelation for Built Heritage Cleaning: The Removal of Copper and Iron Stains. Chempluschem 2024:e202300709. [PMID: 38683651 DOI: 10.1002/cplu.202300709] [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: 11/30/2023] [Revised: 04/29/2024] [Accepted: 04/29/2024] [Indexed: 05/01/2024]
Abstract
Chelators are widely used in conservation treatments to remove metal stains from marble, travertine, and limestone surfaces. In the current review the chemical aspects underlying the use of chelators for the removal of copper and iron stains from built heritage are described and clear criteria for the selection of the most efficient stain removal treatment are given. The main chelator structural features are outlined and the operating conditions for effective metal stain removal (pH, time of application, etc.) discussed, with a particular emphasis on the ability to form stable metal complexes, the high selectivity towards the metal that should be removed, and the high sustainability for the environment. Dense matrices often host chelators for higher effectiveness, and further research is required to clarify their role in the cleaning process. Then, relevant case studies of copper and iron stain removal are discussed. On these bases, the most effective chelators for copper and stain removal are indicated, providing chemists and conservation scientists with scientific support for conservation operations on stone works of art and opening the way to the synthesis of new chelators.
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Affiliation(s)
- Carmen Canevali
- Department of Materials Science, University of Milano-Bicocca, via Roberto Cozzi 55, 20125, Milan, Italy
| | - Antonio Sansonetti
- Istituto di Scienze del Patrimonio Culturale (ISPC-CNR), Via Roberto Cozzi 53, 20125, Milan, Italy
| | - Laura Rampazzi
- Dipartimento di Scienze Umane e dell'Innovazione per il Territorio (DiSUIT), Università degli Studi dell'Insubria, Via Sant'Abbondio 12, 22100, Como, Italy
| | - Damiano Monticelli
- Department of Science and High Technology, Università degli Studi dell'Insubria, Via Valleggio 11, Como, Italy
| | - Massimiliano D'Arienzo
- Department of Materials Science, University of Milano-Bicocca, INSTM, via Roberto Cozzi 55, 20125, Milan, Italy
| | - Barbara Di Credico
- Department of Materials Science, University of Milano-Bicocca, INSTM, via Roberto Cozzi 55, 20125, Milan, Italy
| | - Elena Ghezzi
- Brera Academy of Fine Arts, Via Brera 28, 20121, Milan, Italy
| | - Silvia Mostoni
- Department of Materials Science, University of Milano-Bicocca, INSTM, via Roberto Cozzi 55, 20125, Milan, Italy
| | - Roberto Nisticò
- Department of Materials Science, University of Milano-Bicocca, INSTM, via Roberto Cozzi 55, 20125, Milan, Italy
| | - Roberto Scotti
- Department of Materials Science, University of Milano-Bicocca, INSTM, via Roberto Cozzi 55, 20125, Milan, Italy
- Institute for Photonics and Nanotechnologies-CNR, Via alla Cascata 56/C, 38123, Povo (TN), Italy
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3
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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4
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Pathiraje D, Carlin J, Der T, Wanasundara JPD, Shand PJ. Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils. Foods 2023; 12:foods12081722. [PMID: 37107516 PMCID: PMC10138159 DOI: 10.3390/foods12081722] [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: 03/07/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.
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Affiliation(s)
- Darshika Pathiraje
- Department of Food Science and Technology, Wayamba University of Sri Lanka, Makandura 60000, Gonawila, Sri Lanka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | | | - Tanya Der
- Pulse Canada, Winnipeg, MB R3C 0A5, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, SK S7N 0X9, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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Tibaoui S, Essid I, Smeti S, Atti N. Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage. Food Sci Nutr 2023; 11:1860-1871. [PMID: 37051336 PMCID: PMC10084982 DOI: 10.1002/fsn3.3219] [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: 06/20/2022] [Revised: 11/18/2022] [Accepted: 12/28/2022] [Indexed: 01/09/2023] Open
Abstract
The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting alternative and potential natural antioxidant given their richness in bioactive compounds. This study aimed to test the effect of myrtle distillate leaves (MDL) as natural antioxidant in premortem phase as diet of cull ewes and in postmortem phase in form of powder added to deboned legs on meat' quality. All ewes received individually 500 g of hay and 750 g of concentrate for Control (C) group; for Myrt group, the concentrate was partially replaced (400 g) by pellets containing 30% MDL and 350 g concentrate. For each ewe, both legs were used for the experiment; one leg was treated with MDL powder and the other with Control. Meat from ewes' fed MDL presented better scores for red color, aftertaste and juiciness, than control group. Meat treated with MDL powder showed the highest values of total phenolic, α-tocopherol content and redness score with lower lipid oxidation (p < .05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality.
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Affiliation(s)
- Souha Tibaoui
- Laboratoire de Productions Animales et Fourragères, INRA‐TunisiaUniversity of CarthageArianaTunisia
- UR‐UR PATIO (UR17AGR01), INATUniversity of CarthageTunisTunisia
| | - Ines Essid
- UR‐UR PATIO (UR17AGR01), INATUniversity of CarthageTunisTunisia
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères, INRA‐TunisiaUniversity of CarthageArianaTunisia
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA‐TunisiaUniversity of CarthageArianaTunisia
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6
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Ribeiro CCDS, Guimarães KA, Delgado EF, Balieiro JCDC, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods 2023; 12:foods12061302. [PMID: 36981229 PMCID: PMC10048233 DOI: 10.3390/foods12061302] [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: 12/29/2022] [Revised: 01/27/2023] [Accepted: 03/10/2023] [Indexed: 03/30/2023] Open
Abstract
This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHu) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pHu ranges: normal (<5.80), intermediate (5.81-6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pHu range) or injected (E, n = 6/pHu range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pHu steaks exhibited greater a*, b*, h*, C* and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pHu between days 0 and 5 (p < 0.05). Over the time, normal-pHu muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pHu Nellore bull steaks with a preferable color and quality, even after display time.
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Affiliation(s)
- Caio César de Sousa Ribeiro
- Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil
- Núcleo de Apoio Técnico ao Ensino, Pesquisa e Extensão, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema 09972-270, Brazil
| | - Kathelyn Araújo Guimarães
- Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil
| | - Eduardo Francisquine Delgado
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil
| | - Júlio César de Carvalho Balieiro
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo 13635-900, Brazil
| | - Anna Cecilia Venturini
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema 09913-030, Brazil
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7
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Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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8
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Abdel-Khalek HH, Abd El-Aziz ABED, Ibrahim S. Safety achievement and shelf-life prolongation of poultry breast meats by polylactic acid active packaging and gamma-irradiation. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.08] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Active packaging incorporated with volatile oils is a promising technology to extend the shelf-life of perishable food. Therefore, the present work aimed at producing composite pouches based on polylactic acid incorporated with a mixture of lemongrass and cumin essential oils (PLA/mix oil). The effect on the shelf-life of fresh poultry breasts was determined on samples packaged in the PLA/mix oil alone and in combination with gamma-irradiation, and stored under refrigeration through microbiological, physicochemical, and sensorial analyses. The effect of active packaging and gamma-irradiation on artificially inoculated foodborne bacteria (Escherichia coli O157:H7 ATCC 25922, Salmonella Enteritidis, Listeria monocytogenes ATCC 35152) in poultry breasts was evaluated. When compared to control, poultry breast samples packaged in the PLA/mix oil and irradiated at 4 kGy alone decreased microbial count, maintained colour and pH values, and increased TBARS index at a lower rate, thus extended the shelf-life by 21 and 14 d, respectively. However, the combination of PLA/mix oil and gamma-irradiation at 2 kGy (PLA/mix oil + 2 kGy) was more effective in decreasing all microbial counts and extending the shelf-life by more than 28 d. Initial load of S. Enteritidis, E. coli, and L. monocytogenes inoculated in poultry breasts decreased by 3.03, 2.98, and 3.19 log CFU/g, respectively, after 3 d of storage in PLA/mix oil packaging, while the combination between PLA/mix oil and gamma-irradiation at 2 kGy (PLA/mix oil + 2 kGy) caused a synergistic impact with an increase in radiosensitivity of S. Enteritidis, E. coli, and L. monocytogenes by 3.53, 4.47, and 4.23 log CFU/g, respectively, after one day of storage as compared to the control. Active packaging (PLA/mix oil) alone and in combination with gamma-irradiation can be considered an innovative technology that could have a major effect on the prolongation of shelf-life and safety of poultry breast meats. Moreover, this new technology represents a promising alternative to commercial and unsustainable plastic films.
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Turan E, Şimşek A. Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions. Meat Sci 2021; 178:108522. [PMID: 33957374 DOI: 10.1016/j.meatsci.2021.108522] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/28/2021] [Accepted: 04/10/2021] [Indexed: 10/21/2022]
Abstract
The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color stability, microbial quality, and sensory properties of aerobic (AP) and vacuum (VP) packaged beef patties during 15 days of chilled storage. Compared to control, incorporating of BMWE decreased (P < .01) the pH, thiobarbituric acid reactive substances (TBARS), MMb, and hue angle values of both AP and VP beef patties, while improving the redness (a*) and chroma values (P < .01). Addition of BMWE contributed significantly to extending the shelf life of beef patties by limiting lipid oxidation, discoloration and microbial growth during storage compared to control (P < .01). Although the lowest TAMB (total aerobic mesophylic bacteria) counts, TBARS and MMb values were determined in 0.4% BMWE groups, 0.2% BMWE was the most favourable concentration considering sensory acceptability and instrumental redness. These results showed that BMWE could be used as a promising natural colorant, antioxidant and antimicrobial agent in beef patties instead of synthetic additives.
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Affiliation(s)
- Emre Turan
- Ordu University, Faculty of Agriculture, Department of Food Engineering, Ordu, Turkey.
| | - Atilla Şimşek
- Ordu University, Faculty of Agriculture, Department of Food Engineering, Ordu, Turkey
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10
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Ramanathan R, Hunt MC, Mancini RA, Nair MN, Denzer ML, Suman SP, Mafi GG. Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9598] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle. Any alteration in pH drop can influence both muscle structure and enzymatic activity related to oxygen consumption and the redox state of myoglobin. This review focuses on both fundamental and applied approaches to under-stand the effects of pH on biochemical changes, oxygen diffusion, and its impact on meat color. Recent updates utilizing high-throughput “omics” approaches to elucidate the biochemical changes associated with high-pH meat are also dis-cussed. The fundamental aspects affecting fresh meat color are complex and highly interrelated with factors ranging from live animal production to preharvest environmental issues, muscle to meat conversion, and numerous facets along the merchandising chain of marketing meat to consumers.
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Affiliation(s)
| | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - Morgan L. Denzer
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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11
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Koné AP, Desjardins Y, Gosselin A, Cinq-Mars D, Guay F, Saucier L. Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality. Meat Sci 2019; 150:111-121. [DOI: 10.1016/j.meatsci.2018.12.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 01/13/2023]
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12
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Fang Z, Zhou L, Wang Y, Sun L, Gooneratne R. Evaluation the effect of mycotoxins on shrimp (
Litopenaeus vannamei
) muscle and their limited exposure dose for preserving the shrimp quality. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13902] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Zhijia Fang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Langhua Zhou
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Yaling Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Lijun Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation Centre for Food Research and Innovations Lincoln University Lincoln New Zealand
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13
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Xu C, Qu Y, Hopkins DL, Liu C, Wang B, Gao Y, Luo H. Dietary lycopene powder improves meat oxidative stability in Hu lambs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1145-1152. [PMID: 30047152 DOI: 10.1002/jsfa.9282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 07/22/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to evaluate the effect of dietary lycopene powder on meat quality and the oxidative stability of lipid and protein of longissimus thoracis (LT) in lamb. A total of 30 male lambs were randomly sampled from three feeding groups (control without lycopene supplement, 200 and 400 mg kg-1 lycopene powder respectively) after 3 months of feeding. The muscle samples were taken after slaughter and stored at 4 °C for 7 days. RESULTS Compared with the control, the results showed that supplementation with lycopene powder gave a higher a* value (redness), and increased the levels of vitamin A and vitamin E. Increasing dietary lycopene powder resulted in a lower degree of lipid and protein oxidation, as evidenced by lower contents of thiobarbituric acid-reactive substance and carbonyl compounds, and higher levels of sulfhydryl groups. CONCLUSION Dietary lycopene powder is an effective antioxidant that blocks the oxidation of meat proteins and lipids, and has a positive effect on increasing lamb meat quality during storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chenchen Xu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Yanghua Qu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - David L Hopkins
- NSW Department of Primary Industries, Center for Red Meat and Sheep Development, Cowra, Australia
| | - Ce Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Bo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Yuefeng Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
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14
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Sharma H, Mendiratta SK, Agarwal RK, Kumar S, Soni A. Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:279-292. [PMID: 28242927 PMCID: PMC5306021 DOI: 10.1007/s13197-016-2461-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2016] [Accepted: 12/23/2016] [Indexed: 12/27/2022]
Abstract
The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several preliminary trials were carried out to optimize the level of four essential oils viz., clove oil, holybasil oil, thyme oil and cassia oil and these essential oils were incorporated at 0.25, 0.125, 0.25 and 0.125%, respectively in fresh chicken sausages. Quality evaluation and detailed storage stability studies were carried out for fresh chicken sausages for 20 days at refrigeration temperature (4 ± 1 °C). Refrigerated storage studies revealed that TBARS of control was significantly higher than treatment products whereas, total phenolics and DPPH activity was significantly lower in control. Among treatments, clove oil products had significantly lower TBARS but higher total phenolic content and DPPH activity followed by cassia oil, thyme oil and holybasil oil products. Microbial count of essential oil incorporated products were significantly lower than control and remained well below the permissible limit of fresh meat products (log107 cfu/g). Cassia oil products were observed with better anti-microbial characteristics than clove oil products at 0.25% level of incorporation, whereas, thyme oil products were better than holy basil oil products at 0.125% level. Storage studies revealed that clove oil (0.25%), holy basil oil (0.125%), cassia oil (0.25%) and thyme oil (0.125%) incorporated aerobically packaged and refrigerated fresh chicken sausages had approx. 4-5, 2-3, 5-6 and 2-3 days longer shelf life than control, respectively.
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Affiliation(s)
- Heena Sharma
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - S. K. Mendiratta
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, UP 243122 India
| | - Ravi Kant Agarwal
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, UP 243122 India
| | - Sudheer Kumar
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, UP 243122 India
| | - Arvind Soni
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, UP 243122 India
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15
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Branciari R, Ranucci D, Miraglia D, Urbani S, Esposto S, Servili M. Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage. Ital J Food Saf 2015; 4:5496. [PMID: 27800420 PMCID: PMC5076686 DOI: 10.4081/ijfs.2015.5496] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/13/2015] [Accepted: 10/13/2015] [Indexed: 11/29/2022] Open
Abstract
Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR), CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1), and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2). Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days). At the four sampling times considered from all of the samples, total viable count (TVC), Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system), peroxide value (PV), thiobarbituric reactive substances (TBARs) determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, colour and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odour in OC meat during storage.
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Affiliation(s)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
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16
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Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
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17
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Chen C, Han L, Yu QL, Li RR. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-129] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Chen, C., Han, L., Yu, Q.-L. and Li, R.-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189–195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (P<0.05) higher redness (a* values), with lower decline rate in a* values (P<0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (P<0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content (+23.94%; P<0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (P<0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.
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Affiliation(s)
- Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Ru-Ren Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
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18
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Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
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19
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Falowo AB, Fayemi PO, Muchenje V. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res Int 2014; 64:171-181. [DOI: 10.1016/j.foodres.2014.06.022] [Citation(s) in RCA: 360] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2014] [Revised: 06/04/2014] [Accepted: 06/15/2014] [Indexed: 02/07/2023]
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20
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Andrés S, Huerga L, Mateo J, Tejido M, Bodas R, Morán L, Prieto N, Rotolo L, Giráldez F. The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs. Meat Sci 2014; 96:806-11. [DOI: 10.1016/j.meatsci.2013.09.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2013] [Revised: 07/03/2013] [Accepted: 09/09/2013] [Indexed: 10/26/2022]
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21
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Development of shelf-stable, ready-to-eat (RTE) shrimps ( Litopenaeus vannamei ) using water activity lowering agent by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 50:1137-43. [PMID: 24426026 DOI: 10.1007/s13197-011-0430-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2011] [Accepted: 05/25/2011] [Indexed: 10/18/2022]
Abstract
Three water-activity-lowering agents (composite phosphate, sorbitol and glycerol) were used to develop a kind of shelf-stable, ready-to-eat (RTE) shrimp. Formula of water-activity- lowering agents was optimized by response surface methodology (RSM) using a central composite design. Model equation was proposed with regard to the contents of composite phosphate (X1), sorbitol (X 2) and glycerol (X3) : [Formula: see text]. The model with a very low probability value (P < 0.0003) was highly significant and the value of lack-of-fit was 0.4028, indicating that the model could predict water activity of shrimps using different agents. Composite phosphate of 0.22%, sorbitol of 3.12% and glycerol of 2.51% were found to be the optimal condition to obtain the lowest water activity of 0.884. Compared to the control shrimps, RTE shrimps treated with water-activity-lowering agents had a longer shelflife and higher sensorial acceptability. During storage at temperature of 35 °C, the quality of RTE shrimps in term of appearance, flavor and texture was found to be superior to the untreated ones. Texture profile, TBARS value, contents of astaxanthin and free amino acid of treated samples were found to be decreased slower from origin value compared to that of untreated samples. These RTE shrimps were biologically safe and sensorially acceptable after 30 days of storage at temperature of 35 °C. Briefly, the application of water-activity-lowering agents extent the shelflife of RTE shrimps obviously and would be beneficial for the exploitation of white shrimp.
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22
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First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products. Meat Sci 2013; 95:72-7. [DOI: 10.1016/j.meatsci.2013.04.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 02/03/2013] [Accepted: 04/04/2013] [Indexed: 11/20/2022]
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23
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Andrés S, Tejido M, Bodas R, Morán L, Prieto N, Blanco C, Giráldez F. Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage. Meat Sci 2013; 93:207-12. [DOI: 10.1016/j.meatsci.2012.08.023] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 08/23/2012] [Accepted: 08/27/2012] [Indexed: 11/15/2022]
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24
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Park HY, Kim SJ, Kim KM, You YS, Kim SY, Han J. Development of Antioxidant Packaging Material by Applying Corn-Zein to LLDPE Film in Combination with Phenolic Compounds. J Food Sci 2012; 77:E273-9. [DOI: 10.1111/j.1750-3841.2012.02906.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Tapp WN, Yancey JWS, Apple JK, Dikeman ME, Godbee RG. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability. Meat Sci 2012; 91:131-6. [PMID: 22326064 DOI: 10.1016/j.meatsci.2012.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2011] [Revised: 12/20/2011] [Accepted: 01/07/2012] [Indexed: 11/15/2022]
Abstract
Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P<0.05) by visual panelists. Noni patties were found to have greater (P<0.05) a* values than controls, even though all patties became less red during display. After 3 and 5d of retail display, patties with higher concentrations of Noni puree also had lower TBARS (were less oxidized; P<0.05). In fresh taste panels, panelists perceived the patties to have less beef flavor and greater incidence of off-flavors (P<0.05) as Noni puree concentration increased. The potential of Noni puree to improve the color stability and shelf life of fresh ground beef is very promising, but the flavors produced by the addition of Noni in ground beef may be detrimental to its use.
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Affiliation(s)
- W Nathan Tapp
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA.
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26
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Hoyle Parks A, Brashears M, Martin J, Woerner W, Thompson L, Brooks J. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display. Meat Sci 2012; 90:20-7. [DOI: 10.1016/j.meatsci.2011.05.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 05/23/2011] [Accepted: 05/24/2011] [Indexed: 11/15/2022]
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27
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Choe JH, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Kim CJ. Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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