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Yu J, Wang Y, Yu G, Cao X, Ma Z, Xue Y, Xue C. Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties. Food Chem 2024; 457:139843. [PMID: 38955120 DOI: 10.1016/j.foodchem.2024.139843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/12/2024] [Accepted: 05/24/2024] [Indexed: 07/04/2024]
Abstract
Dried-bonito (Katsuobushi) exhibits a unique uniform "glass-like" texture after traditional smoke-drying. Herein, we developed a novel processing method for dried-bonito and elucidated the mechanism of transformation of loose muscle into a "glass-like" texture in terms of texture, microstructure, and protein properties. Our findings showed that the unfolding and aggregation of proteins after thermal induction was a key factor in shaping the "glass-like" texture in bonito muscle. During processing, myofibrils aggregated, the originally alternating thick and thin filaments contracted laterally and aligned into a straight line, and protein cross-linking increased. Secondary structural analysis revealed a reduction in unstable β-turn content from 26.28% to 15.06%. Additionally, an increase in the content of SS bonds was observed, and the conformation changed from g-g-t to a stable g-g-g conformation, enhanced protein conformational stability. Taken together, our findings provide a theoretical basis for understanding the mechanism of formation of the uniform "glass-like" texture in dried-bonito.
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Affiliation(s)
- Jing Yu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Yuhan Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Gang Yu
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China.
| | - Xinpeng Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Zhenhua Ma
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
| | - Yong Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
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2
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Qiao M, Wang F, Meng S, Liu Y, Song L, Zhao J, Ma Y, Zhao G, Huang X, Hai D. Pear Wood Pyrolysis Influences Quality and Levels of Polycyclic Aromatic Hydrocarbons in Liquid Smoke. J Food Prot 2024; 87:100320. [PMID: 39214464 DOI: 10.1016/j.jfp.2024.100320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 09/04/2024]
Abstract
Limu smoked chicken is a traditional Chinese delicacy; however, polycyclic aromatic hydrocarbons (PAHs) are generated during the smoking process. We developed a pyrolysis process for pear wood liquid smoke with minimal PAH generation. Pear wood liquid smoke products were prepared under different pyrolysis conditions in a self-made pyrolysis reactor, and the total phenol, carbonyl compound, total acid, and PAH contents and PAH toxicity risk were evaluated. With increasing temperatures, the toxicity equivalent ΣPAH of the smoke liquid reached 3.004 μg/kg. With increasing particle sizes, the total phenol content reached 1.6 mg/mL; the phenol content was 5.95 mg/mL. With increasing particle sizes, the toxicity equivalent ΣPAHs of the smoke liquor reached 2.441 μg/kg. The optimal parameters for treating pear wood smoke liquid in the thermal reaction device were a pyrolysis temperature of pear wood of >350 °C, particle size of S2, and sucrose content of 8%.
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Affiliation(s)
- Mingwu Qiao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, PR China
| | - Fei Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Shaohua Meng
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, PR China; Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, PR China
| | - Yufei Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, PR China
| | - Lianjun Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, PR China
| | - Jiansheng Zhao
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, PR China; Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, PR China
| | - Yan Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, PR China
| | - Guanghui Zhao
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, PR China; Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, PR China
| | - Xianqing Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, PR China; Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, PR China.
| | - Dan Hai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, PR China.
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3
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Selçuk BB, Ayvaz Z. Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Büminhan Burkay Selçuk
- Marine Science and Technology Faculty, Department of Fisheries and Processing Technology, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Zayde Ayvaz
- Marine Science and Technology Faculty, Department of Marine Technology Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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4
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Xin X, Ghoreishi K, An G, Zhao W, Baroutian S. The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03915-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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5
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Ran M, He L, Li C, Zhu Q, Zeng X. Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures. J Food Prot 2021; 84:1252-1264. [PMID: 33710304 DOI: 10.4315/jfp-20-374] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 03/09/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf-life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network, the hybrid PLS-back-propagation artificial neural network model better predicts the shelf life of cooked cured ham by using the nine variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf-life prediction of cooked cured ham. HIGHLIGHTS
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Affiliation(s)
- Miao Ran
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Qiujin Zhu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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6
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Xin X, Bissett A, Wang J, Gan A, Dell K, Baroutian S. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Takeda S, Uchiyama J, Sugita K, Enomoto H, Ahhmed AM, Kinoshita Y, Mizunoya W, Arima Y, Sakata R. Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shiro Takeda
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| | - Jumpei Uchiyama
- Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University
| | - Kazutoshi Sugita
- Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University
| | | | - Abdulatef M Ahhmed
- Chemical and Metallurgical Engineering Faculty, Yildiz Technical University
| | - Yuki Kinoshita
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| | - Wataru Mizunoya
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
| | | | - Ryoichi Sakata
- Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
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8
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C.T. N, Sekhar Chatterjee N, C.G. J, R. Y, T.R. A, Mathew S, J. B, T.K. SG. Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1610-1620. [DOI: 10.1080/19440049.2020.1798030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Nithin C.T.
- ICAR-Central Institute of Fisheries Technology, Kochi, India
- National Institute of Fisheries Post Harvest Technology and Training, Ernakulam, India
| | | | - Joshy C.G.
- ICAR-Central Institute of Fisheries Technology, Kochi, India
| | - Yathavamoorthi R.
- ICAR-Central Institute of Fisheries Technology, Kochi, India
- Export Inspection Agency, Nellore, India
| | | | - Suseela Mathew
- ICAR-Central Institute of Fisheries Technology, Kochi, India
| | - Bindu J.
- ICAR-Central Institute of Fisheries Technology, Kochi, India
| | - Srinivasa Gopal T.K.
- ICAR-Central Institute of Fisheries Technology, Kochi, India
- Kerala University of Fisheries and Ocean Studies, Kochi, India
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9
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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102427] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Nithin C, Joshy C, Chatterjee NS, Panda SK, Yathavamoorthi R, Ananthanarayanan T, Mathew S, Bindu J, Gopal T. Liquid smoking - A safe and convenient alternative for traditional fish smoked products. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107186] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Sci 2020; 164:108110. [DOI: 10.1016/j.meatsci.2020.108110] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 02/02/2020] [Accepted: 03/06/2020] [Indexed: 02/05/2023]
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12
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Bodie AR, Dittoe DK, Feye KM, Knueven CJ, Ricke SC. Application of an Alternative Inorganic Acid Antimicrobial for Controlling Listeria monocytogenes in Frankfurters. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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13
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Soares JM, da Silva PF, Puton BMS, Brustolin AP, Cansian RL, Dallago RM, Valduga E. Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Brasileiro IS, Barbosa M, Igarashi MC, Biscola V, Maffei DF, Landgraf M, Franco BDGDM. Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Ledesma E, Rendueles M, Díaz M. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Samant SS, Crandall PG, O'Bryan C, Lingbeck JM, Martin EM, Seo HS. Sensory impact of chemical and natural antimicrobials on poultry products: a review. Poult Sci 2015; 94:1699-710. [DOI: 10.3382/ps/pev134] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/07/2015] [Indexed: 11/20/2022] Open
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18
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Lingbeck JM, Cordero P, O'Bryan CA, Johnson MG, Ricke SC, Crandall PG. Temperature effects on the antimicrobial efficacy of condensed smoke and lauric arginate against Listeria and Salmonella. J Food Prot 2014; 77:934-40. [PMID: 24853515 DOI: 10.4315/0362-028x.jfp-13-459] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Condensed smoke or liquid smoke (LS) and lauric arginate (LAE) are antimicrobials used in food preservation. They have demonstrated abilities to reduce or inhibit pathogenic and spoilage organisms. Few studies, however, have reported on the effectiveness of LS or LAE over the range of temperatures typically encountered in food marketing channels. Therefore, the effects of temperature on the antimicrobial properties of two commercial LS fractions, an LS derived from pecan shells, and LAE against two common foodborne pathogens, Listeria and Salmonella, were investigated. The MICs of the three LS samples and LAE were measured at 4, 10, and 37°C for Listeria monocytogenes strains 2045 (Scott A, serotype 4b) and 10403S (serotype 1/2a) and two strains of Listeria innocua, a well-established surrogate, and at 10, 25, and 37°C for Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Heidelberg. The MICs for LS against Listeria ranged from 3 to 48% (vol/vol), with higher MICs seen with lower temperatures. The MICs for LS on Salmonella ranged from 3 to 24%. Values for LAE ranged between 0.004 and 0.07% for both pathogens, and like LS, higher MICs were always associated with lower incubation temperatures. Understanding how storage temperature affects the efficacy of antimicrobials is an important factor that can contribute to lowering the hurdles of use levels and costs of antimicrobials and ultimately improve food safety for the consumer.
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Affiliation(s)
- Jody M Lingbeck
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA
| | - Paola Cordero
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Corliss A O'Bryan
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Michael G Johnson
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Steven C Ricke
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA; Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Philip G Crandall
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA.
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Lingbeck JM, Cordero P, O'Bryan CA, Johnson MG, Ricke SC, Crandall PG. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci 2014; 97:197-206. [PMID: 24583328 DOI: 10.1016/j.meatsci.2014.02.003] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 01/28/2014] [Accepted: 02/02/2014] [Indexed: 11/28/2022]
Abstract
The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas.
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Affiliation(s)
- Jody M Lingbeck
- Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA
| | - Paola Cordero
- Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
| | - Corliss A O'Bryan
- Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
| | - Michael G Johnson
- Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
| | - Steven C Ricke
- Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA; Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, USA
| | - Philip G Crandall
- Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA.
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20
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NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Montazeri N, Himelbloom BH, Oliveira ACM, Leigh MB, Crapo CA. Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka). J Food Prot 2013; 76:812-9. [PMID: 23643122 DOI: 10.4315/0362-028x.jfp-12-368] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cold-smoked salmon (CSS) is a potentially hazardous ready-to-eat food product due to the high risk of contamination with Listeria monocytogenes and lack of a listericidal step. We investigated the antilisterial property of liquid smokes (LS) against Listeria innocua ATCC 33090 (surrogate to L. monocytogenes) as a potential supplement to vacuum-packaged CSS. A full-strength LS (Code 10-Poly), and three commercially refined fractions (AM-3, AM-10, and 1291) having less color and flavor (lower content of phenols and carbonyl-containing compounds) were tested. In vitro assays showed strong inhibition for all LS except for 1291. The CSS strips were surface coated with AM-3 and AM-10 at 1% LS (vol/wt) with an L-shaped glass rod and then inoculated with L. innocua at 3.5 log CFU/g, vacuum packaged, and stored at 4°C. The LS did not completely eliminate L. innocua but provided a 2-log reduction by day 14, with no growth up to 35 days of refrigerated storage. A simple difference sensory test by 180 untrained panelists showed the application of AM-3 did not significantly influence the overall sensorial quality of CSS. In essence, the application of the refined LS as an antilisterial additive to CSS is recommended.
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Affiliation(s)
- Naim Montazeri
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, Fairbanks, Alaska 99775, USA
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Montazeri N, Oliveira AC, Himelbloom BH, Leigh MB, Crapo CA. Chemical characterization of commercial liquid smoke products. Food Sci Nutr 2013; 1:102-15. [PMID: 24804019 PMCID: PMC3951573 DOI: 10.1002/fsn3.9] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 10/31/2012] [Accepted: 11/01/2012] [Indexed: 11/08/2022] Open
Abstract
The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (R (2) = 0.87), which was significantly different (P < 0.05) among products ranging from 10.3% acetic acid (Code 10-Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the Gibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10-Poly at 3.22 mg mL(-1). Gas chromatography-mass spectrometry (GC-MS) analysis of liquid smoke dichloromethane extracts revealed that carbonyl-containing compounds were major constituents of all products, in which 1-hydroxy-2-butanone, 2(5H)-furanone, propanal and cyclopentenone predominated. Organic acids were detected by GC-MS in all extracts and correlated positively (R (2) = 0.98) with titratable acidity. The GC-MS data showed that phenolic compounds constituted a major portion of Code 10-Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make-up of the full-strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full-strength products, is an important step to establish their functions and appropriate use in food systems.
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Affiliation(s)
- Naim Montazeri
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Alexandra Cm Oliveira
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Brian H Himelbloom
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Mary Beth Leigh
- Institute of Arctic Biology, Department of Biology and Wildlife, University of Alaska, Fairbanks Fairbanks, Alaska, 99775
| | - Charles A Crapo
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
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Yang JY, Moon E, Nam SH, Friedman M. Antidiabetic effects of rice hull smoke extract on glucose-regulating mechanism in type 2 diabetic mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7442-7449. [PMID: 22803686 DOI: 10.1021/jf3017749] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aim of this study is to determine the protective effect of a liquid rice hull smoke extract (RHSE) against type 2 diabetes (T2D) in mice induced by a high-fat diet. As compared to the control group of mice on a high-fat diet (HFD), feeding the HFD supplemented with 0.5% or 1% RHSE for 7 weeks resulted in significantly reduced blood glucose and triglyceride and cholesterol concentrations, higher serum insulin levels, and improved glucose tolerance, as assessed by an oral glucose tolerance assay. The hypoglycemic effect of RHSE was accompanied by changes in enzyme activities and cognate gene expression assessed using RT-PCR. Among the glucose metabolism regulating genes evaluated, hepatic glucokinase (GCK), the glucose transporters GLUT2 and GLUT4, and peroxisome proliferator-activated receptor-γ (PPAR-γ) were up-regulated, whereas glucose-6-phosphatase (G6 Pase) and phosphoenolpyruvate carboxykinase (PEPCK) were down-regulated in the liver of mice with RHSE-supplementation. These changes resulted in restoration of glucose-regulating activities to normal control levels. Histopathology showed that a high-fat diet intake also induced liver necrosis and damage of the islet of Langerhans in the pancreas, whereas RHSE supplementation restored necrotic damage to normal levels. Immunohistochemistry showed that RHSE supplementation can restore the reduced insulin-producing β-cell population in islet of Langerhans associated with a high-fat diet intake to nondiabetic normal control levels in a dose-dependent manner. RHSE-supplemented food could protect insulin-producing islet cells against damage triggered by oxidative stress and local inflammation associated with diabetes.
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Affiliation(s)
- Jun Young Yang
- Department of Biological Science, Ajou University , Suwon, 443-749, Republic of Korea
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Van Loo EJ, Babu D, Crandall PG, Ricke SC. Screening of commercial and pecan shell-extracted liquid smoke agents as natural antimicrobials against foodborne pathogens. J Food Prot 2012; 75:1148-52. [PMID: 22691487 DOI: 10.4315/0362-028x.jfp-11-543] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli . The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.
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Affiliation(s)
- Ellen J Van Loo
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
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Sebranek JG, Jackson-Davis AL, Myers KL, Lavieri NA. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Sci 2012; 92:267-73. [PMID: 22445489 DOI: 10.1016/j.meatsci.2012.03.002] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 02/28/2012] [Accepted: 03/01/2012] [Indexed: 12/16/2022]
Abstract
Over the past 10years there has been ongoing development of curing processes with natural ingredients designed to meet consumer demand and regulatory requirements for natural and organic processed meats. Initially, these processes utilized celery concentrates with a high nitrate content combined with a nitrate-reducing starter culture. Subsequent advances included celery concentrates with the nitrate converted to nitrite by suppliers. Further, as questions developed concerning reduced concentration of preservatives and the microbiological safety of these processed meats, additional advances have resulted in a wide variety of ingredients and processes designed to provide supplementary antimicrobial effects for improved product safety.
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Affiliation(s)
- J G Sebranek
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States.
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Kim SP, Kang MY, Park JC, Nam SH, Friedman M. Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality. J Food Sci 2011; 77:M80-5. [PMID: 22132793 DOI: 10.1111/j.1750-3841.2011.02478.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED A previously characterized rice hull smoke extract (RHSE) was tested for bactericidal activity against Salmonella Typhimurium using the disc-diffusion method. The minimum inhibitory concentration (MIC) value of RHSE was 0.822% (v/v). The in vivo antibacterial activity of RHSE (1.0%, v/v) was also examined in a Salmonella-infected Balb/c mouse model. Mice infected with a sublethal dose of the pathogens were administered intraperitoneally a 1.0% solution of RHSE at four 12-h intervals during the 48-h experimental period. The results showed that RHSE inhibited bacterial growth by 59.4%, 51.4%, 39.6%, and 28.3% compared to 78.7%, 64.6%, 59.2%, and 43.2% inhibition with the medicinal antibiotic vancomycin (20 mg/mL). By contrast, 4 consecutive administrations at 12-h intervals elicited the most effective antibacterial effect of 75.0% and 85.5% growth reduction of the bacteria by RHSE and vancomycin, respectively. The combination of RHSE and vancomycin acted synergistically against the pathogen. The inclusion of RHSE (1.0% v/w) as part of a standard mouse diet fed for 2 wk decreased mortality of 10 mice infected with lethal doses of the Salmonella. Photomicrographs of histological changes in liver tissues show that RHSE also protected the liver against Salmonella-induced pathological necrosis lesions. These beneficial results suggest that the RHSE has the potential to complement wood-derived smokes as antimicrobial flavor formulations for application to human foods and animal feeds. PRACTICAL APPLICATION The new antimicrobial and anti-inflammatory rice hull derived liquid smoke has the potential to complement widely used wood-derived liquid smokes as an antimicrobial flavor and health-promoting formulation for application to foods.
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Affiliation(s)
- Sung Phil Kim
- Department of Molecular Science & Technology, Ajou University, Suwon, Republic of Korea
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