1
|
Zhang H, Wang H, Chen Q, Cao Y, Huang J, Li Y, Yao X, Kong B. Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages. Meat Sci 2024; 217:109614. [PMID: 39089084 DOI: 10.1016/j.meatsci.2024.109614] [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: 02/09/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/03/2024]
Abstract
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
Collapse
Affiliation(s)
- Huan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China; Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China
| | - Huizhu Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yungang Cao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Junrong Huang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xianqi Yao
- Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
2
|
Tura M, Gagliano MA, Valli E, Petracci M, Gallina Toschi T. A methodological review in sensory analyses of chicken meat. Poult Sci 2024; 103:104083. [PMID: 39217660 DOI: 10.1016/j.psj.2024.104083] [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: 01/30/2024] [Revised: 06/20/2024] [Accepted: 07/05/2024] [Indexed: 09/04/2024] Open
Abstract
The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in purchase decisions and overall acceptability, sensory evaluation has often been underestimated and considered complementary to instrumental and/or chemical assessments. Sensory analysis includes different types of validated tests (discriminative, descriptive, and affective), applied depending on the purpose of the research study, requiring special attention in the sample preparation phase, in particular for nonhomogeneous products such as poultry meat, requiring reproducible cutting, cooking and presentation to the tasters. The aim of this paper is to review, critically assess and discuss sensory methods, standardized procedures and sample preparation tailored for chicken meat, through the literature from 2000 to 2023, with a section dedicated to ethical aspects that must be carefully considered when designing a sensory protocol. The target readers are both the research and the business communities, as the information can be widely applied for quality control, to develop new food products, to understand or drive preferences or, for example, to assess potential sensory differences among chickens fed with different diets. To the best of the authors' knowledge, this review represents a useful first guide for those approaching the sensory analysis of chicken meat.
Collapse
Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna 40127, Italy; Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Mara Antonia Gagliano
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Enrico Valli
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy.
| | - Massimiliano Petracci
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna 40127, Italy; Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| |
Collapse
|
3
|
Wang L, Yin J, Cong M, Qi Y, Wan K, Jiang G, Liu X. Characterization of chitosan film incorporated pine bark extract and application in carp slices packaging. Int J Biol Macromol 2024; 271:132609. [PMID: 38788867 DOI: 10.1016/j.ijbiomac.2024.132609] [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: 10/19/2023] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
Active films based on chitosan incorporated with pine bark extract (PBE) were prepared and characterized. Subsequently, these films were utilized for packaging carp slices in refrigerated storage at 4 ± 1 °C. Analysis of the physicochemical properties and biological activity of the active films revealed that, except for water content, all assessed indices showed an increasing trend with an increase in the amount of supplemental PBE. As this trend progresses, scanning electron microscopy (SEM) analysis revealed deposition on the film surface accompanied by transverse lines and fractures, while the color of the film gradually changed from light yellow to reddish-brown. Fourier transform infrared spectroscopy (FTIR) indicated that the phenolic hydroxyl groups in PBE interacted with the hydrogen in the amino groups of chitosan molecules to form non-covalent bonds. X-ray diffraction analysis (XRD) showed that the reaction between PBE and chitosan altered the crystalline structure of chitosan molecules. Moreover, the analysis of the effects of active films on the pH, water-holding capacity, thiobarbituric acid values, and the total bacterial counts of carp slices revealed that in terms of preservation, films containing 30 % PBE were the most effective, using which the shelf life of carp slices could be extended by 50 %.
Collapse
Affiliation(s)
- Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Jiacheng Yin
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Mengdi Cong
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Yue Qi
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Kang Wan
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Guochuan Jiang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
| | - Xuejun Liu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
| |
Collapse
|
4
|
Grassi G, Di Gregorio P, Rando A, Perna AM. Quality and sensorial evaluation of beef burgers added with Sicilian sumac ( Rhus coriaria L). Heliyon 2024; 10:e26848. [PMID: 38439886 PMCID: PMC10909727 DOI: 10.1016/j.heliyon.2024.e26848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/06/2024] Open
Abstract
The Sicilian sumac (Rhus coriaria L.) is considered an excellent source of natural polyphenols whose antioxidant activity is able to affect specific technological functions. The effect of the Rhus coriaria addition on the quality of beef burgers before and after cooking was evaluated, by pH, colour, protein (-SH) and lipid oxidation, total phenol content and antioxidant activity (ABTS assay). The sumac in burgers (THs) resulted in a significant increase in all dry matter components (P < 0.05), while water content and pH value decreased. Furthermore, THs, compared with control burgers (CHs), were characterised by lower L* and peroxidation values and higher a* and b* values (p < 0.05). The Rhus added in the burgers positively influenced the total phenolic content and antioxidant activity values. Cooking reduced content of phenols, -SH groups and antioxidant activity. However, in THs the reduction of -SH, phenols and antioxidant activity was more limited than in CHs (p < 0.05). Sensory analysis showed a higher appreciation for THs by consumers for all the considered attributes. The ground meat incorporated with sumac could be a valid strategy to improve its quality and sensorial evaluation.
Collapse
Affiliation(s)
- Giulia Grassi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, Italy
| | - Paola Di Gregorio
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, Italy
| | - Andrea Rando
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, Italy
| | - Anna Maria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, Italy
| |
Collapse
|
5
|
Terevinto A, del Puerto M, da Silva A, Cabrera MC, Saadoun A. Effect of chia seeds ( Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Alejandra Terevinto
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - Marta del Puerto
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - Ayrton da Silva
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - María Cristina Cabrera
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
- Sección Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
| | - Ali Saadoun
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
- Sección Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
| |
Collapse
|
6
|
Safari R, Yaghoubi M, Marcinkowska‐Lesiak M, Paya H, Sun X, Rastgoo A, Rafiee M, Alirezalu K. The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat. Food Sci Nutr 2023; 11:7673-7685. [PMID: 38107100 PMCID: PMC10724606 DOI: 10.1002/fsn3.3686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 12/19/2023] Open
Abstract
The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium-alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double-active gelatin-calcium alginate coatings had significant (p < .05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin-CA coatings led to significant reduction (p < .05) in TBARS, pH, and TVB-N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p < .05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products.
Collapse
Affiliation(s)
- Rashid Safari
- Department of Animal Science, Ahar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Milad Yaghoubi
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition SciencesWarsaw University of Life SciencesWarsawPoland
| | - Hamid Paya
- Department of Animal Science, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Xiaohong Sun
- Department of Plant, Food, and Environmental Sciences, Faculty of AgricultureDalhousie UniversityTruroNova ScotiaCanada
| | - Anahita Rastgoo
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Mirmehdi Rafiee
- Department of Food Science and Technology, Faculty of AgricultureAzad University of KhoyKhoyIran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| |
Collapse
|
7
|
Latoch A, Czarniecka-Skubina E, Moczkowska-Wyrwisz M. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023; 12:3638. [PMID: 37835291 PMCID: PMC10572579 DOI: 10.3390/foods12193638] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
Collapse
Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| |
Collapse
|
8
|
Basharat Z, Imran M, Fatima N, Sajid MW, Tariq MR, Ali SW, Umer Z, Safdar W, Garti H. Development of chicken tender pops by utilizing pomegranate peel powder. Food Sci Nutr 2023; 11:4530-4546. [PMID: 37576035 PMCID: PMC10420728 DOI: 10.1002/fsn3.3412] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 08/15/2023] Open
Abstract
Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation of PPP, and its effect on quality attributes and storage stability of the product were evaluated. The treatments were formulated using 0%, 3%, 6%, and 9% PPP in replacement of chicken. The physicochemical properties, texture profile, instrumental color, sensory attributes, and storage stability were assessed for 21 days at refrigeration temperature, at a regular interval of 7 days. The results indicated that the inclusion of PPP significantly (p < .05) increased the dietary fiber from 0.25% in T0 to 1.45% in T3 at Day 0 and WHC 43.60% ± 0.02 in T0 to 49.36% ± 0.02 in T3 at Day 0, whereas the moisture content significantly reduced from 60.05% ± 0.03 in T0 to 55.08% ± 0.01 in T3 at the start of the study. In addition, the values of TBARS were significantly (p < .05) reduced for treated samples 0.72 mg MDA/Kg in T3 as compared to control 1.17 mg MDA/Kg on the 21st day of storage, whereas a significant increase (p < .05) in TPC from 0.90 mg GAE/g to 3.87 mg GAE/g in T0 to T3 was observed at the start of the study. For TPA, a significant (p < .05) increase was noticed in hardness, chewiness, and gumminess, whereas cohesiveness and springiness showed a non-significant (p > .05) change in treated samples in relation to control, and the instrumental color (L* and a*) decreased significantly. However, pH, crude fiber, fat, ash, and protein content showed non-significant (p > .05) variations over time. The sensory evaluation suggested that chicken tender pops supplemented with 6% PPP (T2) presented high overall acceptability and balanced organoleptic properties. Hence, it can be concluded that PPP can be effectively utilized as a natural fiber source, antioxidant, and antimicrobial agent in novel functional foods.
Collapse
Affiliation(s)
- Zunaira Basharat
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Maryam Imran
- Sharif Medical and Dental College LahoreLahorePakistan
| | | | - Muhammad Wasim Sajid
- Department of BiosciencesCOMSATS University Islamabad, Sahiwal CampusSahiwalPakistan
| | - Muhammad Rizwan Tariq
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Shinawar Waseem Ali
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Zujaja Umer
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Waseem Safdar
- Department of Biological SciencesNational University of Medical SciencesRawalpindiPakistan
| | - Humphrey Garti
- Department of Nutritional SciencesUniversity for Development StudiesTamaleGhana
| |
Collapse
|
9
|
Serdaroğlu M, Can H, Sarı B, Kavuşan HS, Yılmaz FM. Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages. Meat Sci 2023; 198:109090. [PMID: 36610293 DOI: 10.1016/j.meatsci.2022.109090] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different sausages were manufactured as follows: pre-converted arugula extract (PA), arugula extract (A), pre-converted arugula extract + BE (PAB), arugula extract + BE (AB), nitrite +BE (POB), no nitrite+ BE (NEB), also positive and negative control groups were prepared with (POC) or without nitrite (NEC). The addition of arugula and barberry extracts reduced the residual nitrite content, in fact PAB had the lowest value with a reduction ratio of 47%. The addition of BE lowered the lipid oxidation compared to other counterparts. The use of arugula extract or pre-converted arugula extract resulted in a lower carbonylation than nitrite free samples. The use of natural extracts lowered the a* and b* values compared to control. At the end of the storage, no differences were observed on the overall acceptability of all samples. Combined use of barberry extract with arugula and pre-converted arugula extracts could be used as alternative novel curing agent in heat-treated fermented sausages.
Collapse
Affiliation(s)
- Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
| | - Hilal Can
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Burcu Sarı
- Gastronomy and Culinary Arts, School of Applied Sciences, Kapadokya University, Nevşehir, Turkey
| | - Hülya Serpil Kavuşan
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Fatih Mehmet Yılmaz
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, Aydın, Turkey
| |
Collapse
|
10
|
Augustyńska-Prejsnar A, Kačániová M, Ormian M, Topczewska J, Sokołowicz Z. Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3850. [PMID: 36900861 PMCID: PMC10001127 DOI: 10.3390/ijerph20053850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/03/2023] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice (n = 30), a mixture of apple and lemon juice (n = 30) and compared with those in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated breast muscles. Following the evaluation of the technological parameters (pH, L*, a*, b* colour, cutting force, cooking losses) quantitative and qualitative microbiological evaluations were performed on the raw and roasted products. The microbiological parameters were determined as total Mesophilic aerobic microorganisms, Enterobacteriaceae family, and Pseudomonas count. The bacterial identification was performed using a matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The marinating resulted in lower pH value, but increased tenderness of raw and roasted products. Marinating chicken meat in both apple and lemon juices, including their mixtures and in the control sample, resulted in increased yellow saturation (b*). The highest flavour desirability and overall desirability were obtained in products marinated using a mixture of apple and lemon juice, while the most desirable aroma was obtained from products marinated with apple juice. A significant antimicrobial effect was observed in marinated meat products compared to unmarinated, irrespective of the type of marinade used. The lowest microbial reduction was observed in the roasted products. Apple juice can be used as a meat marinade because it promotes interesting sensory properties and improves the microbiological stability of poultry meat while maintaining the product's good technological characteristics. It makes a good combination with the addition of lemon juice.
Collapse
Affiliation(s)
- Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 94976 Nitra, Slovakia
| | - Małgorzata Ormian
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
| |
Collapse
|
11
|
The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish Faxonius limosus. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the research presented here, an attempt was made to ferment crayfish meat with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The analyses included an evaluation of changes in the microbial quality of the material, the content of free amino acids, reducing sugars, ascorbic acid, and the antioxidant properties of the fermented meat. Changes in the canthaxanthin content and the number of sulfhydryl groups and disulfide bridges were also evaluated. The study showed that carrying out lactic fermentation resulted in a decrease in meat pH (8.00 to 7.35–6.94, depending on the starter culture). Moreover, the meat was characterized by an increase in FRAP (2.99 to 3.60–4.06 mg AAE/g), ABTS (2.15 to 2.85–3.50 μmol Trolox/g), and reducing power (5.53 to 6.28–14.25 μmol Trolox/g). In addition, the study showed a favorable effect of fermentation on the content of sulfhydryl groups in the meat as well as for ascorbic acid content. The results obtained can serve as a starting point for the further development of fermented products based on crayfish meat.
Collapse
|
12
|
Bölükbaşı ŞC, Dumlu B, Yağanoğlu AM. Improved biological value of eggs due to the addition of pomegranate seed oil to laying-hen diets. Arch Anim Breed 2023; 66:121-129. [PMID: 37124942 PMCID: PMC10134752 DOI: 10.5194/aab-66-121-2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 03/02/2023] [Indexed: 05/02/2023] Open
Abstract
In this study, the effects of the addition of pomegranate seed oil (PSO) at different levels (0, 0.5, 1, and 1.5 mL kg - 1 ) to laying-hen rations on performance values, egg quality criteria, egg shelf life, some enzyme activity, and the fatty acid composition of yolks were investigated. In the study, 96 Lohman LSL laying hens at 64 weeks of age were used. The trial consisted of four groups, each containing 24 hens. Chickens were given feed and water ad libitum during the 8-week experiment. The first group was the control group and was fed with a basal diet, while the other groups were fed with feeds with 0.5, 1.0, and 1.5 mL kg - 1 PSO added to the basal feed, respectively. The lowest feed consumption and the highest egg weight were determined in the 1 mL kg - 1 PSO group. The highest feed conversion ratio, the lowest eggshell weight, and the shell-breaking strength were determined in the 0.5 mL kg - 1 PSO group. It was determined that the egg yolk malondialdehyde (MDA) value in the groups to which pomegranate seed oil was added was significantly lower than the control group on the 28th day of storage. The lowest glutation (GSH) and catalase values were found in the control group, and the highest total antioxidant capacity (TAC) was found in the 1 mL kg - 1 PSO group. It was determined that the addition of PSO to the diet significantly increased the rate of saturated fatty acids (SEFA), conjugated linoleic acid (CLA), and conjugated linolenic acids (CLnA) in yolk. The results showed that the addition of 1 mL kg - 1 pomegranate seed oil to the feeds decreased feed consumption, increased egg weight, and positively affected the shelf life of the egg. In short, the addition of PSO had a positive effect on shelf life, and it increased punicic acid and CLA levels without reducing egg quality.
Collapse
|
13
|
The Effect of Sodium Alginate Coating Containing Citrus (Citrus aurantium) and Lemon (Citrus lemon) Extracts on Quality Properties of Chicken Meat. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6036113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The effect of sodium alginate-based edible coating containing 2% citrus (Citrus aurantium) and lemon (Citrus lemon) extracts was evaluated on the chemical, antimicrobial, and sensory properties of samples during storage at 4°C. The results showed that coating with sodium alginate containing citrus and lemon extracts had a significant effect on the pH, TVN, PV, and TBA values of chicken meat (
). The lowest PV and TBA values were observed in the coated sample containing sodium alginate with 2% citrus and lemon extracts (ALG + CAE + CLE), indicating the antioxidant activity of sodium alginate and extracts. Coating resulted in less growth of microorganisms in the samples. The lowest microbial counts were also observed in the sodium alginate containing 2% citrus and lemon extracts (ALG + CAE + CLE). The coated samples had good overall acceptability similar to the control treatment. In conclusion, sodium alginate containing citrus (C. aurantium) and lemon extracts (C. lemon) are suggested for coating meat products.
Collapse
|
14
|
Molaveisi M, Taheri RA, Dehnad D. Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
15
|
Velasco V, Sepúlveda E, Williams P, Rodríguez-Llamazares S, Gutiérrez C, Valderrama N. Starch-based composite foam for chicken meat packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4594-4602. [PMID: 36276525 PMCID: PMC9579259 DOI: 10.1007/s13197-022-05538-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2022] [Accepted: 06/17/2022] [Indexed: 06/16/2023]
Abstract
The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this study was to evaluate the feasibility of using a starch-based composite foam (SCF) in the packaging of fresh chicken meat during refrigerated storage. SCF was prepared using extrusion process. Nisin (2%) was added as antimicrobial agent (SCFN). Commercial expanded polystyrene (EPS) was used as control. Physical characterization, antimicrobial analysis and storage of fresh chicken meat were carried out. No differences were observed in SEM images between SFC and SCFN samples. Water uptake of SCF were higher than SCFN (p < 0.05). SCFN exhibited higher Young´s modulus and flexural strength (p < 0.05), and antimicrobial effect against foodborne pathogens. During the storage of chicken meat, the starch-based composite foam showed a higher capacity to retain liquid than EPS. The color of chicken meat had slight variations at day 4 compared with the raw meat. Nisin did not retard lipid oxidation of chicken meat, however, the aerobic plate count was lower. Therefore, the starch-based composite foam is suitable for fresh meat storage, being improved with the incorporation of nisin as antimicrobial agent. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05538-6.
Collapse
Affiliation(s)
- Valeria Velasco
- Departamento de Producción Animal, Facultad de Agronomía, Universidad de Concepción, Av. Vicente Méndez 595, 3812120 Chillán, Chile
| | - Erwin Sepúlveda
- Centro de Investigación de Polímeros Avanzados, Edificio Laboratorio CIPA, Av. Collao 1202, 4051381 Concepción, Chile
- Advanced Ceramics and Nanotechnology Laboratory, Department of Materials Engineering, Facultad de Ingeniería, Universidad de Concepción, 4070409 Concepción, Chile
| | - Pamela Williams
- Departamento de Producción Animal, Facultad de Agronomía, Universidad de Concepción, Av. Vicente Méndez 595, 3812120 Chillán, Chile
| | - Saddys Rodríguez-Llamazares
- Centro de Investigación de Polímeros Avanzados, Edificio Laboratorio CIPA, Av. Collao 1202, 4051381 Concepción, Chile
- Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Parque Industrial Coronel, 3349001 Concepción, Chile
| | - Cristian Gutiérrez
- Departamento de Microbiología, Facultad de Ciencias Biológicas, Universidad de Concepción, 4070386 Concepción, Chile
| | - Natalia Valderrama
- Departamento de Mecanización Y Energía, Facultad de Ingeniería Agrícola, Universidad de Concepción, 3812120 Chillán, Chile
| |
Collapse
|
16
|
Effects of Cherry ( Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage. Foods 2022; 11:foods11223590. [PMID: 36429182 PMCID: PMC9689877 DOI: 10.3390/foods11223590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.
Collapse
|
17
|
Ismail NA, Ab Aziz MF, Mohammad Rashedi IF. Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.14] [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
The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2-thiobarbituric acid reactive substances (TBARS), shrinkage, cooking yield, water holding capacity, pH, colour, textural properties, and sensory evaluation of the patties were examined. Patties incorporated with roselle, wolfberry, and beetroot had increased scavenging activity, thus decreasing oxidative activity in the patties during storage. Cooking yield was improved in all treatments with significant decrease in pH in both cooked and uncooked roselle-incorporated patties. No changes were observed for the texture of all samples, while roselle-incorporated patties maintained the redness after the 11th day of storage. Sensory attributes of the modified patties were acceptable to all panellists. In conclusion, the incorporation of roselle in buffalo meat patties showed more beneficial effects than the other purées tested in improving the quality of the patties while maintaining their sensory properties.
Collapse
|
18
|
Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat. Foods 2022; 11:foods11193062. [PMID: 36230138 PMCID: PMC9564240 DOI: 10.3390/foods11193062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022] Open
Abstract
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effectiveness was compared with synthetic antioxidant 2,6-di-tert-butyl-4-methylphenol (BHT). The exposure of yak meat to oxidative stress from 12 h to 24 h elevated lipid and protein oxidation. Treatments with antioxidants resulted in significantly lower peroxides, conjugated dienes, and thiobarbituric acid-reactive substances, and were also effective in retarding the formation of carbonyl groups, reducing the loss of sulfhydryl groups and protecting α-helix contents, of which ferulic acid and rutin were the most effective. Myosin heavy chain underwent lower degradation in the samples treated with ferulic acid or rutin compared with the oxidized control and other antioxidant treatments, while that of the BHT treatment showed a similar intensity with oxidized control at 24 h of oxidation. The physical stability of myofibrillar proteins in samples with antioxidants from high to low was rutin, ferulic acid, α-tocopherol, and BHT~diallyl sulfide. These results indicate that rutin and ferulic acid may be promising antioxidants in inhibiting the oxidative reactions during the processing of yak meat.
Collapse
|
19
|
Effects of barberry extract and alginate coating enriched with cinnamaldehyde and nisin on the microbiological, chemical and sensory properties of chicken meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01606-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens. Foods 2022; 11:foods11131870. [PMID: 35804685 PMCID: PMC9265630 DOI: 10.3390/foods11131870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 12/18/2022] Open
Abstract
This study investigated the effects of dietary supplementation with different levels of purple corn pigment (PCP) on the growth performance, blood biochemical indices, meat quality, muscle amino acids, and fatty acids of growing chickens. A total of 288 (8 weeks of age) growing Chishui black-bone chickens (body weight, 940 ± 80 g; mean ± standard deviation) were randomly divided into 4 groups using a completely randomized design. The four diet groups were as follows: (1) control, basal diet; (2) treatment 1, treatment 2, and treatment 3, which were basal diet with 80, 160, and 240 mg/kg PCP, respectively. The results showed that compared with the control group, the feeding of anthocyanins significantly (p < 0.05) increased the average daily feed intake and average daily gain in chickens. Moreover, chickens receiving 80 mg/kg PCP significantly increased (p < 0.05) plasma total antioxidant capacity, superoxide dismutase, glutathione peroxidase, catalase, high-density lipoprotein cholesterol, and albumin concentrations relative to the control group. For meat quality, dietary supplementation with PCP significantly (p < 0.05) reduced the drip loss and water loss rate in breast muscle. Additionally, chickens receiving PCP tended to increase (p < 0.05) the levels of most individual amino acids, essential amino acids, and umami amino acids in the muscle. Specifically, the addition of 80 mg/kg PCP significantly improved (p < 0.05) total polyunsaturated fatty acids in chicken muscle. Accordingly, the consumption of anthocyanin-rich PCP by the growing chickens had the potential to increase the growth performance, enhance antioxidant and immune capacities, increase meat quality, and improve essential and umami amino acids as well as unsaturated fatty acids in the muscle.
Collapse
|
21
|
Structural, nutritional and antimicrobial properties of soy protein isolate and Alyssum homolocarpum seed gum films containing carrot seed and pomegranate peel extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01471-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
22
|
Barido FH, Lee SK. Effect of detoxified Rhus verniciflua extract on oxidative stability
and quality improvement of raw chicken breast during cold
storage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:380-395. [PMID: 35530403 PMCID: PMC9039955 DOI: 10.5187/jast.2022.e20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/01/2022] [Accepted: 03/08/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the utilization of detoxified Rhus
verniciflua (RV) extract as a natural antioxidant to extend the
shelf life of chicken breast meat during storage. Pre-heating at (35°C,
100°C, 120°C, and 140°C) was conducted on heartwood of RV
prior to extraction to improve its antioxidant activity and remove the
allergenic compound urushiol. The antioxidant activity was the highest when RV
pre-heated at 120°C with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and
azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity
observed at 62.29 EC50 µg/mL and 12.11 IC50 mg/mL,
respectively. Pre-heating also significantly increased the total phenolic
content (TPC), with the highest improvement was seen at 120°C,
100°C, and 140°C respectively, wherein 35°C shared no
difference with the raw RV (RRV). Urushiol content was vanished following
pre-heating at 120°C and 140°C. With respect to these result,
pre-heating treatment at 120°C was applied before the extraction of the
heartwood of RV. Prepared breast meat sample was dipped into distilled water as
a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control,
and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at
4°C for 60 min. Treatment group with 0.50% and 1.00% addition increased
the redness and yellowness value on day 6 and day 3 of storage respectively
(p < 0.05). The pH value of breast meat was also
increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until
end of storge day compared to control negative (p <
0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity,
stronger inhibition of the microbial growth evaluated by total viable count and
maintaining a lower total volatile basic nitrogen among treatments
(p < 0.05), unless for BHT and 1.00% treatment
groups (p > 0.05). It indicates a similar efficacy of
detoxified RV extract with that of positive control treated with BHT. The
results of this study suggested that dipping chicken breast meat into a solution
containing 0.50% of previously pre-heated RV heartwood at 120°C could be
a promising natural antioxidant for extending the shelf life, and at the same
time improve its quality during storage.
Collapse
Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
- Corresponding author: Sung Ki Lee, Department of
Applied Animal Science, College of Animal Life Sciences, Kangwon National
University, Chuncheon 24341, Korea. Tel: +82-33-250-8646, E-mail:
| |
Collapse
|
23
|
Liang Z, Veronica V, Huang J, Zhang P, Fang Z. Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108586] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
24
|
Arshad M, Anwar S, Pasha I, Ahmed F, Aadil RM. Development of imitated meat product by utilizing pea and lentil protein isolates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Mehwish Arshad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Saba Anwar
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Farah Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| |
Collapse
|
25
|
Babaoğlu AS, Ünal K, Dilek NM, Poçan HB, Karakaya M. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Sci 2022; 187:108765. [DOI: 10.1016/j.meatsci.2022.108765] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/04/2022] [Accepted: 02/06/2022] [Indexed: 01/08/2023]
|
26
|
Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5625114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly (
) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.
Collapse
|
27
|
Yang H, Li Q, Xu Z, Ge Y, Zhang D, Li J, Sun T. Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout. Int J Biol Macromol 2022; 194:510-520. [PMID: 34822827 DOI: 10.1016/j.ijbiomac.2021.11.094] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/24/2022]
Abstract
Plant essential oils lose their activity due to unstable chemical properties and volatility, and the coating can improve their stability by encapsulating. The three-layer coatings were prepared by tape casting method with flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives. The composite coatings were characterized, and their physicochemical properties, release properties, antibacterial and antioxidant properties were determined. Meanwhile, the protective effect of the composite coatings on rainbow trout fillets myofibril protein was studied. The mechanical properties of the FG/CS/FG coatings are better than FG coating. The release of EG and LEO from the coatings are followed simple diffusion mechanism. After added essential oils, the antibacterial and antioxidant properties of the composite coatings are significantly enhanced. In the preservation process of the rainbow trout fillets, the composite coatings can reduce the carbonyl content, increase the sulfhydryl content and Ca2+-ATPase activity. The β-sheet content is 6.09%-15.63% higher than that of control, indicating the coatings are helpful to maintain the order of myofibril protein. The composite coatings slowed down the decrease of antioxidant enzyme activity, thus delay the protein oxidation. Because of long-term antibacterial and antioxidant properties, the composite coatings have potential value in food preservation or food packaging materials.
Collapse
Affiliation(s)
- Hua Yang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Zhaomeng Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Yonghong Ge
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Defu Zhang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
| |
Collapse
|
28
|
Tian Z, Shi X, Zhang Y, Li R. An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16000] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Zhu Tian
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Xixiong Shi
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yongsheng Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Ruren Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. College of Food Science and Technology Bohai University Jinzhou China
| |
Collapse
|
29
|
Yusof NL, Mutalib NAA, Nazatul UK, Nadrah AH, Aziman N, Fouad H, Jawaid M, Ali A, Kian LK, Sain M. Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets. Foods 2021; 10:foods10102379. [PMID: 34681430 PMCID: PMC8535215 DOI: 10.3390/foods10102379] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/28/2021] [Accepted: 08/29/2021] [Indexed: 11/16/2022] Open
Abstract
Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future.
Collapse
Affiliation(s)
- Noor L. Yusof
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - Noor-Azira Abdul Mutalib
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - U. K. Nazatul
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - A. H. Nadrah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - Nurain Aziman
- Alliance of Research & Innovation for Food (ARIF), Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Kuala Pilah 72000, Negeri Sembilan, Malaysia;
| | - Hassan Fouad
- Applied Medical Science Department, Community College, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia;
| | - Mohammad Jawaid
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
- Correspondence:
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology, School of Biosciences, University of Notthingham Malaysia, Semenyih 43500, Selangor, Malaysia;
| | - Lau Kia Kian
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Mohini Sain
- Centre for Biocomposites and Biomaterials Processing, University of Toronto, 33 Willcocks Street, Toronto, ON M5S3B3, Canada;
| |
Collapse
|
30
|
Musthafa KS, Sirirak T, Paosen S, Voravuthikunchai SP. Antimicrobial effect of Eleutherine americana bulb extract on the growth of Campylobacter jejuni in broiler meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00951-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
Maru VR, Gupta S, Ranade V, Variyar PS. Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat. Journal of Food Science and Technology 2021; 58:3807-3816. [PMID: 34471304 DOI: 10.1007/s13197-020-04841-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2020] [Accepted: 10/08/2020] [Indexed: 11/27/2022]
Abstract
Dip coating with pullulan and chitosan in combination with lemon peel polyphenols (LPP) was attempted for shelf life extension of raw poultry meat. Control samples demonstrated bacterial lag phase and shelf life of 1.3 and 1 day, respectively at 4 °C. Meat samples coated with pullulan or chitosan in combination with 1% LPP led to an increased bacterial lag phase; thereby extending the shelf life of meat by 6 and 14 days, respectively. Significant (p < 0.05) reduction in lipid peroxidation in comparison with control was also observed due to dip treatment. Treated samples maintained values of < 1 mg kg-1 malondialdehyde for thiobarbituric acid reactive substances during the entire storage period. No significant (p > 0.05) change in colour, weight loss and pH of treated samples during storage was noted. Dip coated samples maintained acceptable sensory quality during the entire storage period. This study indicates that use of LPP for shelf life extension of raw meat could be a practical proposition.
Collapse
Affiliation(s)
- Vishva R Maru
- Department of Microbiology, Guru Nanak Khalsa College, Matunga, Mumbai, Maharashtra 400019 India
| | - Sumit Gupta
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, Maharashtra 400085 India
| | - Vaijayanti Ranade
- Department of Microbiology, Guru Nanak Khalsa College, Matunga, Mumbai, Maharashtra 400019 India
| | - Prasad S Variyar
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, Maharashtra 400085 India
| |
Collapse
|
32
|
Ramli ANM, Sukri NAM, Azelee NIW, Bhuyar P. Exploration of antibacterial and antioxidative activity of seed/peel extracts of Southeast Asian fruit Durian (
Durio zibethinus
) for effective shelf‐life enhancement of preserved meat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15662] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Aizi Nor Mazila Ramli
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
- Bio Aromatic Research Centre of Excellence Universiti Malaysia Pahang Kuantan Malaysia
| | - Nur Afiqah Muhammad Sukri
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
| | - Nur Izyan Wan Azelee
- Faculty of Engineering, School of Chemical and Energy Engineering Universiti Teknologi Malaysia, UTM Skudai Johor Malaysia
- Institute of Bioproduct Development (IBD) Universiti Teknologi Malaysia, UTM Skudai Johor Malaysia
| | - Prakash Bhuyar
- School of Renewable Energy Maejo University Chiang Mai Thailand
| |
Collapse
|
33
|
Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Chávez-González ML, Aguilar CN. Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Front Nutr 2021; 8:673174. [PMID: 34095193 PMCID: PMC8175800 DOI: 10.3389/fnut.2021.673174] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 04/26/2021] [Indexed: 12/18/2022] Open
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
Collapse
Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Ami R. Patel
- Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| | - Cristobal N. Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| |
Collapse
|
34
|
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid. Meat Sci 2021; 175:108422. [DOI: 10.1016/j.meatsci.2020.108422] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/22/2020] [Accepted: 12/27/2020] [Indexed: 02/07/2023]
|
35
|
Zhou X, Zong X, Zhang M, Ge Q, Qi J, Liang J, Xu X, Xiong G. Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat. Int J Biol Macromol 2021; 183:331-339. [PMID: 33930444 DOI: 10.1016/j.ijbiomac.2021.04.165] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 04/11/2021] [Accepted: 04/24/2021] [Indexed: 12/29/2022]
Abstract
The quality and safety of chicken meat are prone to deteriorate due to bacteria reproduction and oxidation reaction. In this study, the antimicrobial and antioxidant effects of KGM-KC coatings incorporated camellia oil were evaluated to extend the shelf-life of chicken meat. The result showed that the KGM/KC-CO coating significantly (P < 0.05) decreased weight loss, pH, thiobarbituric acid reactive substance (TBARS), total volatile nitrogen (TVN) and microbial counts when compared to uncoated samples. The obtained results revealed that KGM/KC-based coating incorporated with CO significantly extended the shelf-life of chicken meat by restraining the oxidation of lipid and protein, and retarding the microbial growth. The sensory evaluation showed that the addition of CO did not affect the odor of chicken meat, maintained the overall acceptability of coated samples. The shelf-life of chicken meat was extended up to 10 days using KGM/KC-based coating containing 3.5% CO at refrigeration (4 °C) compared to control samples. These results indicated CO could be used as an active agent to be dispersed in KGM/KC matrix by emulsification method, and the prepared emulsion coating had positive effects on extending the shelf-life of chicken meat.
Collapse
Affiliation(s)
- Xi Zhou
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Min Zhang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qingfeng Ge
- School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jin Liang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
36
|
Barkhordari P, Bazargani-Gilani B. Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00863-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
37
|
Babarinde SA, Olaniran OA, Ottun AT, Oderinde AE, Adeleye AD, Ajiboye O, Dawodu EO. Chemical composition and repellent potentials of two essential oils against larger grain borer, Prostephanus truncatus (Horn.) (Coleoptera: Bostrichidae). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
38
|
Yaghoubi M, Ayaseh A, Alirezalu K, Nemati Z, Pateiro M, Lorenzo JM. Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers (Basel) 2021; 13:716. [PMID: 33652853 PMCID: PMC7956520 DOI: 10.3390/polym13050716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/18/2021] [Accepted: 02/22/2021] [Indexed: 11/16/2022] Open
Abstract
The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.
Collapse
Affiliation(s)
- Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran; (M.Y.); (A.A.)
| | - Ali Ayaseh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran; (M.Y.); (A.A.)
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran
| | - Zabihollah Nemati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| |
Collapse
|
39
|
Das AK, Nanda PK, Chowdhury NR, Dandapat P, Gagaoua M, Chauhan P, Pateiro M, Lorenzo JM. Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits. Molecules 2021; 26:467. [PMID: 33477314 PMCID: PMC7830841 DOI: 10.3390/molecules26020467] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 02/06/2023] Open
Abstract
In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
Collapse
Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Nilabja Roy Chowdhury
- Department of Veterinary Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India;
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15 D15 DY05, Ireland;
| | - Pranav Chauhan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243122, India;
| | - Mirian Pateiro
- Centro Tecnologico de la Carne de Galicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain;
| | - Jose M. Lorenzo
- Centro Tecnologico de la Carne de Galicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain;
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| |
Collapse
|
40
|
Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods 2021; 10:foods10010152. [PMID: 33450829 PMCID: PMC7828224 DOI: 10.3390/foods10010152] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/03/2021] [Accepted: 01/11/2021] [Indexed: 01/22/2023] Open
Abstract
Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1, 7, and 13 of refrigerated storage. A water/oil-soluble rosemary extract at 400 mg/kg proved the most effective antioxidant in cured deli turkey (CDT). In chicken fillet (CF), a water-soluble rosemary extract at 400 mg/kg was most efficient, especially in combination with phosphate. In pulled pork (PP), none of the antioxidants were as efficient as phosphate, though all three tested antioxidants were moderately effective in PP without phosphate. Nitrite was such an efficient antioxidant on its own in CDT that hexanal levels were so low that it was not possible to build correlation models between headspace hexanal and sensory oxidation flavor throughout the storage period. Phosphate also proved very efficient on its own in both CF and PP. It was possible to build good correlation models throughout storage for both CF and PP. Hence, hexanal was found to satisfactorily predict development of oxidation flavor in different types of uncured deli meat products both with and without added phosphate.
Collapse
|
41
|
Melgarejo-Sánchez P, Núñez-Gómez D, Martínez-Nicolás JJ, Hernández F, Legua P, Melgarejo P. Pomegranate variety and pomegranate plant part, relevance from bioactive point of view: a review. BIORESOUR BIOPROCESS 2021; 8:2. [PMID: 38650225 PMCID: PMC10973758 DOI: 10.1186/s40643-020-00351-5] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 11/22/2020] [Indexed: 02/06/2023] Open
Abstract
Pomegranate (Punica granatum L.) belongs to the Punicaceae plant family. It is an important fruit due to its nutritional and medicinal properties. Pomegranates are widely distributed around the world and, therefore, have a broad genetic diversity, resulting in differences in their phytochemical composition. The scientific community has focused on the positive health effects of pomegranate as a whole, but the different varieties have rarely been compared according to their bioactive compounds and bioactivity. This review aims to provide a holistic overview of the current knowledge on the bioactivity of pomegranate trees, with an emphasis on differentiating both the varieties and the different plant parts. This review intends to provide a general and organized overview of the accumulated knowledge on pomegranates, the identification of the most bioactive varieties, their potential consumption pathways and seeks to provide knowledge on the present gaps to guide future research.
Collapse
Affiliation(s)
- Pablo Melgarejo-Sánchez
- Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernandez University, Ctra. Beniel Km 3.2, 03312, Orihuela, Spain
| | - Dámaris Núñez-Gómez
- Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernandez University, Ctra. Beniel Km 3.2, 03312, Orihuela, Spain.
| | - Juan J Martínez-Nicolás
- Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernandez University, Ctra. Beniel Km 3.2, 03312, Orihuela, Spain
| | - Francisca Hernández
- Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernandez University, Ctra. Beniel Km 3.2, 03312, Orihuela, Spain
| | - Pilar Legua
- Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernandez University, Ctra. Beniel Km 3.2, 03312, Orihuela, Spain
| | - Pablo Melgarejo
- Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernandez University, Ctra. Beniel Km 3.2, 03312, Orihuela, Spain
| |
Collapse
|
42
|
Manessis G, Kalogianni AI, Lazou T, Moschovas M, Bossis I, Gelasakis AI. Plant-Derived Natural Antioxidants in Meat and Meat Products. Antioxidants (Basel) 2020; 9:E1215. [PMID: 33276503 PMCID: PMC7761563 DOI: 10.3390/antiox9121215] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/21/2020] [Accepted: 11/29/2020] [Indexed: 01/19/2023] Open
Abstract
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
Collapse
Affiliation(s)
- Georgios Manessis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin-Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Marios Moschovas
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Ioannis Bossis
- Laboratory of Animal Husbandry, Department of Animal Production, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| |
Collapse
|
43
|
Ramli ANM, Badrulzaman SZS, Hamid HA, Bhuyar P. Antibacterial and antioxidative activity of the essential oil and seed extracts of
Artocarpus heterophyllus
for effective shelf‐life enhancement of stored meat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Aizi Nor Mazila Ramli
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
| | | | - Hazrulrizawati Abd Hamid
- Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia
| | - Prakash Bhuyar
- School of Renewable Energy Maejo University Chiang Mai Thailand
| |
Collapse
|
44
|
Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8871857] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.
Collapse
|
45
|
Guan H, Diao X, Liu D, Han J, Kong B, Liu D, Gao C, Zhang L. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3910-3919. [PMID: 32342985 DOI: 10.1002/jsfa.10433] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 02/29/2020] [Accepted: 04/28/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Oil-in-water (O/W) emulsions are thermodynamically unstable and are easily oxidized. Recently, protein hydrolysates have been used to enhance the emulsifying and oxidative stability of emulsions. High-pressure processing (HPP) enzymatic hydrolysates of soy protein isolate have higher bioactivities. The objective of the study was to investigate the effects of various soy protein isolate hydrolysate (SPIH) concentrations obtained during different 4 h pressure treatments on improving the emulsifying and oxidative stability of myofibrillar protein (MP) emulsions. RESULTS Emulsions with 4 mg mL-1 SPIH obtained at 200 MPa had the highest emulsifying activity index and emulsion stability index (P ≤ 0.05). This increase in emulsion stability was related to increased zeta potential and reduced average particle size. Optical microscopy and confocal laser scanning microscopy observations confirmed that emulsions with 4 mg mL-1 SPIH possessed relatively small oil droplets. The addition of SPIH obtained at 200 MPa significantly reduced thiobarbituric acid reactive substance values (P ≤ 0.05) of emulsions during 8 days of storage. Concurrently, the carbonyl content remained the lowest and the sulfhydryl content remained the highest, which indicated that the emulsions had higher protein oxidative stability. CONCLUSIONS SPIH obtained under HPP could improve the emulsifying and oxidative stability of MP-prepared O/W emulsions.
Collapse
Affiliation(s)
- Haining Guan
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaoqin Diao
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Danyi Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Chenzhe Gao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lili Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| |
Collapse
|
46
|
Mäkinen S, Hellström J, Mäki M, Korpinen R, Mattila PH. Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products. Foods 2020; 9:E265. [PMID: 32121661 PMCID: PMC7142906 DOI: 10.3390/foods9030265] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.
Collapse
Affiliation(s)
- Sari Mäkinen
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Jarkko Hellström
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Maarit Mäki
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Risto Korpinen
- Natural Resources Institute Finland, Production Systems, Tietotie 2, 02150 Espoo, Finland;
| | - Pirjo H. Mattila
- Natural Resources Institute Finland, Production Systems, Itäinen Pitkäkatu 4, 20250 Turku, Finland
| |
Collapse
|
47
|
Cheng J, Xu L, Xiang R, Liu X, Zhu M. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage. Meat Sci 2020; 160:107973. [DOI: 10.1016/j.meatsci.2019.107973] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/20/2019] [Accepted: 10/17/2019] [Indexed: 12/31/2022]
|
48
|
Xiang R, Cheng J, Zhu M, Liu X. Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108504] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
49
|
Mehdizadeh T, Mojaddar Langroodi A. Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. Int J Biol Macromol 2019; 141:401-409. [PMID: 31487519 DOI: 10.1016/j.ijbiomac.2019.08.267] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 08/28/2019] [Accepted: 08/31/2019] [Indexed: 12/16/2022]
Abstract
The impact of dipping in combination of propolis extract (PE) and chitosan (CH) coating enriched with Zataria multiflora essential oil (ZEO) on chemical, microbial and organoleptic properties of poultry meat was determined at 4 °C. GC-MS analysis showed that the most components of PE were Dihydrochrysin (9.69%) and b- Pinostrobin (7.41%). The results of mesophilic total viable plate counts (TVC), lactic acid bacteria (LAB), Psychotropic bacteria and Pseudomonas spp. showed detectably lower (p < 0.05) microbial count in CH-PE 1%-Z 0.5% and CH-PE 1%-Z 1% samples at the last day of storage. The results of chemical characteristics (pH, total volatile base nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS)) in all treated samples compared with the control, revealed that there is a synergistic effect between CH, PE and ZEO. In the sensorial assessment, treatments containing 1% PE- 0.5% ZEO and 1% PE- 1% ZEO were mostly acceptable by the sensory analyst. These results offer a successful approach that chitosan coating enriched with combination of ZEO and PE can be an improving method to reducing deterioration of fresh packed chicken meat.
Collapse
Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| |
Collapse
|
50
|
Wang X, Xu M, Cheng J, Zhang W, Liu X, Zhou P. Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages. Meat Sci 2019; 154:22-28. [DOI: 10.1016/j.meatsci.2019.04.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 03/21/2019] [Accepted: 04/02/2019] [Indexed: 01/31/2023]
|