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Gonzalez-Fandos E, da Silva Guedes J. Microbiological Quality and Antibiotic Resistance of Relevant Bacteria from Horsemeat. Microorganisms 2024; 12:1775. [PMID: 39338450 PMCID: PMC11433819 DOI: 10.3390/microorganisms12091775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2024] [Revised: 08/20/2024] [Accepted: 08/24/2024] [Indexed: 09/30/2024] Open
Abstract
The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts were 4.89 ± 1.08 log CFU/g, and Enterobacteriaceae, Staphylococcus spp., and enterococci were only isolated from 36.84%, 21.05%, and 15.79% of the samples, respectively. Neither Staphylococcus aureus nor Escherichia coli were found in any sample. Listeria spp. and Listeria monocytogenes were detected in 31.58% and 21.05% of the samples, respectively. Campylobacter jejuni was not detected in any sample. The dominant bacteria were lactic acid bacteria. Seven different Staphylococcus spp. were identified, the most common being S. delphini, S. saprophyticus, and S. warneri. S. delphini showed resistance against mupirocin and cefoxitin. All the L. monocytogenes strains showed resistance against ampicillin, cefotaxime, and oxacillin. Multi-resistant Yersinia enterocolitica, Stenotrophomonas maltophilia, and Vagococcus. fluvialis strains were found, with resistance to 11, 7, and 8 antibiotics, respectively, causing significant concern. Therefore, specific actions should be taken to decrease the contamination of horsemeat.
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Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006 Logroño, La Rioja, Spain
| | - Jessica da Silva Guedes
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006 Logroño, La Rioja, Spain
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2
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Nichols BW, Bernardez-Morales GM, Douglas SL, Johnson GF, Barrazueta-Cordero RJ, Belk AD, Ball JJ, Sawyer JT. Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics. Foods 2024; 13:2701. [PMID: 39272467 PMCID: PMC11395627 DOI: 10.3390/foods13172701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/21/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner-Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage.
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Affiliation(s)
- Brooks W Nichols
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | | | | | | | - Aeriel D Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Jase J Ball
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Jason T Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
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3
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Lee GY, Lim KJ, Lee YH, Shin HS. Development of a Freshness Indicator for Assessing the Quality of Packaged Pork Products during Refrigerated Storage. Foods 2024; 13:2097. [PMID: 38998604 PMCID: PMC11241483 DOI: 10.3390/foods13132097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/29/2024] [Accepted: 06/30/2024] [Indexed: 07/14/2024] Open
Abstract
A pH-sensitive dye-based freshness indicator has been developed to monitor the quality status of pork neck through distinct color transitions, addressing a crucial need for improved food safety and real-time monitoring within the food industry. This system aims to boost consumer confidence and improve shelf-life estimates by offering transparent and immediate quality indicators. Aerobically packaged pork neck samples underwent accelerated testing at 25 °C for 36 h, followed by refrigeration experiments at typical distribution temperatures of 4 and 8 °C over 10 days. Measured pork neck quality parameters included total bacterial count (TBC), total volatile basic nitrogen (TVB-N), and pH levels. Visual observation and colorimetric analysis were used to assess the chromatic variations of the freshness indicator, which showed a significant shift from orange to green in response to the presence of TVB-N in the headspace of the pork packaging. The chromatic parameters of the freshness indicator exhibited a significant correlation with the pork quality values throughout the storage periods. The results highlight the ability of the freshness indicator to effectively convey quality information about pork through noticeable colorimetric changes.
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Affiliation(s)
- Ga-Young Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Kyung-Jik Lim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Yoon-Hee Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
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4
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Lv Y, Deng Y, Wang M, Li C, Xie P, Sun B, Yang X, Lang Y. Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork. Meat Sci 2023; 204:109288. [PMID: 37517170 DOI: 10.1016/j.meatsci.2023.109288] [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: 11/20/2022] [Revised: 05/24/2023] [Accepted: 07/18/2023] [Indexed: 08/01/2023]
Abstract
Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 ± 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation.
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Affiliation(s)
- Yifei Lv
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China
| | - Yuzhen Deng
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China
| | - Mingru Wang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China
| | - Cuiping Li
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, People's Republic of China
| | - Baozhong Sun
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, People's Republic of China
| | - Xiaoxi Yang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China.
| | - Yumiao Lang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China.
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Braley C, Gaucher ML, Fravalo P, Shedleur-Bourguignon F, Longpré J, Thibodeau A. Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins. Foods 2023; 12:foods12081695. [PMID: 37107490 PMCID: PMC10138144 DOI: 10.3390/foods12081695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at -1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.
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Affiliation(s)
- Charlotte Braley
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Marie-Lou Gaucher
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Philippe Fravalo
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Le Conservatoire National des Arts et Métiers (CNAM), 75003 Paris, France
| | - Fanie Shedleur-Bourguignon
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Jessie Longpré
- F. Ménard, Division d'Olymel s.e.c., Ange-Gardien, QC J0E 1E0, Canada
| | - Alexandre Thibodeau
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
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Sutor-Świeży K, Proszek J, Popenda Ł, Wybraniec S. Influence of Citrates and EDTA on Oxidation and Decarboxylation of Betacyanins in Red Beet ( Beta vulgaris L.) Betalain-Rich Extract. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249054. [PMID: 36558186 PMCID: PMC9788644 DOI: 10.3390/molecules27249054] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022]
Abstract
The influence of stabilizing activity of citric buffers on betacyanins, as well as their thermal dehydrogenation and decarboxylation in a beetroot betalain-rich extract (BRE), was studied at pH 3-8 and temperature 30, 50 and 85 °C with an additional effect of EDTA. In acetate/phosphate buffers, the highest stability is observed at pH 5 and it decreases toward pH 3 as well as pH 8, which is more remarkable at 85 °C. For the citrates, a contradictory effect was observed. Citric buffers tend to stabilize the substrate pigments and their intermediary products in acidic solutions, although increase their reactivity at pH 6-8. The highest impact of EDTA addition on pigment retention in acetate buffers is observed at 85 °C and pH 3-5 as well as 8, reflecting the preserving activity of EDTA at the most unfavorable conditions. At lower temperatures, pigment stability in more acidic conditions is still at higher levels even without addition of citrates or EDTA. The most striking effect on generation of betanin derivatives during heating is 2-decarboxylation which preferentially proceeds in the most acidic environment and this generation rate at 85 °C is much higher in the citrate buffers compared to acetates.
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Affiliation(s)
- Katarzyna Sutor-Świeży
- Faculty of Chemical Engineering and Technology, Department C-1, Cracow University of Technology, ul. Warszawska 24, 31-155 Cracow, Poland
| | - Justyna Proszek
- Faculty of Chemical Engineering and Technology, Department C-1, Cracow University of Technology, ul. Warszawska 24, 31-155 Cracow, Poland
| | - Łukasz Popenda
- NanoBioMedical Centre, Adam Mickiewicz University, ul. Wszechnicy Piastowskiej 3, 61-614 Poznan, Poland
| | - Sławomir Wybraniec
- Faculty of Chemical Engineering and Technology, Department C-1, Cracow University of Technology, ul. Warszawska 24, 31-155 Cracow, Poland
- Correspondence: ; Tel.: +48-12-628-3074; Fax: +48-12-628-2036
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7
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Farghly MF, Elsagheer MA, Jghef MM, Taha AE, Abd El-Hack ME, Jaremko M, El-Tarabily KA, Shabaan M. Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load. Poult Sci 2022; 102:102275. [PMID: 36427400 PMCID: PMC9700026 DOI: 10.1016/j.psj.2022.102275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/09/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022] Open
Abstract
The influence of charcoal as feed additives on carcass and meat characteristics was studied in 144 four weeks old Muller ducks. The experimental ducklings were assigned to six groups of 24 birds (Eight per replicates each). The dietary treatments contained 0, 0.5, 1.0, 1.5, 2.0, and 2.5% charcoal for G1 (C), G2 (L1), G3 (L2), G4 (L3), G5 (L4) and G6 (L5), respectively. All experimental birds were raised under similar environmental and managerial conditions. Results indicated that charcoal did not affect most carcass traits significantly except for dressing percentage was higher (P < 0.05) in 1.5 and 2 % charcoal included ducks diets compared to control ducks. Charcoal supplementation significantly affected duck meat tenderness, juiciness and water holding capacity. Moreover, charcoal altered (P < 0.05) meat components such as crude protein, calcium components, desirable fatty acids, nutritional value and some bacterial counts. Thiobarbituric acid reactive substances reduced in birds fed charcoal at 1.5, 2, and 2.5%, with significant variation among treatments. No significant differences in the number of Escherichia coli and Staphylococcus aureus were detected among the ducks fed with charcoal and the control group. It could be concluded that charcoal could be included in ducks' diets at 1.5 and 2% with beneficial effects on carcass parameters.
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Affiliation(s)
- Mohamed F.A. Farghly
- Department of Poultry Production, Faculty of Agriculture, Assiut University, Egypt
| | - Mohamed A. Elsagheer
- Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt
| | - Muthana M. Jghef
- Department of Radiology, College of Medical Technology, Al-Kitab University, Kirkuk, 36001, Iraq
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina, 22758, Egypt
| | | | - Mariusz Jaremko
- Smart-Health Initiative and Red Sea Research Center, Division of Biological and Environmental Sciences and Engineering, King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates,Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University, Al Ain, 15551, United Arab Emirates,Harry Butler Institute, Murdoch University, Murdoch, 6150, Western Australia, Australia,Corresponding author:
| | - Mahmoud Shabaan
- Department of Poultry Production, Faculty of Agriculture, New Valley University, Egypt
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Eslami H, Grady M, Mekonnen TH. Biobased and compostable trilayer thermoplastic films based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and thermoplastic starch (TPS). Int J Biol Macromol 2022; 220:385-394. [PMID: 35987355 DOI: 10.1016/j.ijbiomac.2022.08.079] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/05/2022] [Accepted: 08/11/2022] [Indexed: 11/05/2022]
Abstract
Food preservation is crucial in safeguarding the global food supply and security. Current regulations do not encourage the use of chemical food preservatives. Therefore, creating a physical barrier in the form of packaging remains a necessary measure to prevent food contact with biological and physical contaminants. This work presents a novel biodegradable thin trilayer assembly of two sandwiching layers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), and a core layer composed of thermoplastic starch (TPS), maleated TPS, or their blends with PHBV (80/20). Scanning electron microscope (SEM), and optical microscopy images showed the samples' consistent film formation. The tensile test revealed that the sample with a core layer of a blend of maleated TPS and PHBV was the strongest, with a modulus of 178 MPa. The water vapor transmission rates were as low as 20.2 g/(m2·d). The oxygen permeation rate was below the detection limit of the test. Most importantly, the samples pass the biodegradation (28 °C) disintegration test in less than six weeks. The study confirmed that a trilayer structure with two outer layers of PHBV, and a middle layer of TPS-PHBV blend provides excellent barrier properties in conjuncture with its biodegradability making it an appealing, sustainable food packaging material option.
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Affiliation(s)
- Hormoz Eslami
- Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, ON, Canada
| | - Mark Grady
- Club Coffee L.P., 101 Claireville Drive, Toronto, ON M9W 6K9, Canada
| | - Tizazu H Mekonnen
- Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, ON, Canada.
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Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8876638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly (
) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different (
) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments.
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10
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Maggiolino A, Faccia M, Holman BW, Hopkins DL, Bragaglio A, Natrella G, Mazzone A, De Palo P. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality. Meat Sci 2022; 191:108865. [DOI: 10.1016/j.meatsci.2022.108865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 10/18/2022]
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11
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Gaba ABM, Hassan MA, Abd EL-Tawab AA, Abdelmonem MA, Morsy MK. Protective Impact of Chitosan Film Loaded Oregano and Thyme Essential Oil on the Microbial Profile and Quality Attributes of Beef Meat. Antibiotics (Basel) 2022; 11:583. [PMID: 35625227 PMCID: PMC9137996 DOI: 10.3390/antibiotics11050583] [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: 03/24/2022] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 11/30/2022] Open
Abstract
Edible films and essential oil (EO) systems have the potency to enhance the microbial quality and shelf life of food. This investigation aimed to evaluate the efficacy of chitosan films including essential oils against spoilage bacteria and foodborne pathogens associated with meat. Antimicrobial activity (in vitro and in vivo) of chitosan films (CH) incorporated with oregano oil (OO) and thyme oil (TO) at 0.5 and 1% was done against spoilage bacteria and foodborne pathogens, compared to the control sample and CH alone. Preliminary experiments (in vitro) showed that the 1% OO and TO were more active against Staphylococcus aureus compared to Escherichia coli O157:H7 and Salmonella Typhimurium. In in vivo studies, CH containing OO and TO effectively inhibited the three foodborne pathogens and spoilage bacteria linked with packed beef meat which was kept at 4 °C/30 days compared to the control. The total phenolic content of the EOs was 201.52 mg GAE L-1 in thyme and 187.64 mg GAE L-1 in oregano. The antioxidant activity of thyme oil was higher than oregano oil. The results demonstrated that the shelf life of meat including CH with EOs was prolonged ~10 days compared to CH alone. Additionally, CH-OO and CH-TO have improved the sensory acceptability until 25 days, compared to the control. Results revealed that edible films made of chitosan and containing EOs improved the quality parameters and safety attributes of refrigerated or fresh meat.
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Affiliation(s)
- Abdul Basit M. Gaba
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt; (A.B.M.G.); (M.A.H.)
- Department of Quality Systems and Sustainability, Kalustyan Corporation, 855 Rahway Ave, Union, NJ 07083, USA
| | - Mohamed A. Hassan
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt; (A.B.M.G.); (M.A.H.)
| | - Ashraf A. Abd EL-Tawab
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt;
| | - Mohamed A. Abdelmonem
- Agriculture Research Center, Central Lab of Residue Analysis of Pesticides and Heavy Metals on Food, Food Microbiology Unit, Cairo 12311, Egypt;
| | - Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia 13736, Egypt
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12
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Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds. Foods 2022; 11:foods11060821. [PMID: 35327244 PMCID: PMC8949164 DOI: 10.3390/foods11060821] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/03/2022] [Accepted: 03/11/2022] [Indexed: 01/27/2023] Open
Abstract
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.
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Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome. Meat Sci 2022; 188:108804. [DOI: 10.1016/j.meatsci.2022.108804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/30/2022]
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Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals (Basel) 2022; 12:ani12020130. [PMID: 35049754 PMCID: PMC8772538 DOI: 10.3390/ani12020130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary The water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat. Abstract The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.
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Tian XY, Aheto JH, Huang X, Zheng K, Dai C, Wang C, Bai JW. An evaluation of biochemical, structural and volatile changes of dry-cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5972-5983. [PMID: 33856705 DOI: 10.1002/jsfa.11251] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 04/04/2021] [Accepted: 04/15/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Food processing induces various modifications that affect the structure, physical and chemical properties of food products and hence the acceptance of the product by the consumer. In this work, the evolution of volatile components, 2-thiobarbituric acid reactive substances (TBARS), moisture content (MC) and microstructural changes of pork was investigated by hyperspectral (HSI) and confocal imaging (CLSM) techniques in synergy with gas chromatography-ion mobility spectrometry (GC-IMS). Models based on partial least squares regression (PLSR) were developed using the full HSI spectrum variables as well as optimum variables selected through a competitive adaptive reweighted sampling algorithm. RESULTS Prediction results for MC and TBARS using multiplicative scatter correction pre-processed spectra models demonstrated greater efficiency and predictability with determination coefficient of prediction of 0.928, 0.930 and root mean square error of prediction of 0.114, 1.002, respectively. Major structural changes were also observed during CLSM imaging, which were greatly pronounced in pork samples oven cooked for 15 and 20 h. These structural changes could be related to the denaturation of the major meat components, which could explain the loss of moisture and the formation of TBARS visualized from the HSI chemical distribution maps. GC-IMS identified 35 volatile components, including hexanal and pentanal, which are also known to have a higher lipid oxidation specificity. CONCLUSION The synergistic application of HSI, CLSM and GC-IMS enhanced data mining and interpretation and provided a convenient way for analyzing the chemical, structural and volatile changes occurring in meat during processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiao-Yu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Joshua H Aheto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Kaiyi Zheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chunxia Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Jun-Wen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
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Ząbek K, Miciński J, Milewski S, Sobczak A. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat. Arch Anim Breed 2021; 64:437-445. [PMID: 34712774 PMCID: PMC8546883 DOI: 10.5194/aab-64-437-2021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 08/30/2021] [Indexed: 01/25/2023] Open
Abstract
The aim of the study was to evaluate the effect of vacuum packaging and
modified atmosphere packaging (80 % N2 + 20 % CO2) on the
microbial and physicochemical parameters of lamb meat and the sensory
properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10,
20 and 30 d) during storage at 4 ∘C. There was no
significant effect of the packaging method and storage time used on cooking
loss, natural drip loss, lightness, yellowness, and intensity of taste and
aroma. An interaction between storage time, packaging method, and
mesophilic aerobic bacteria and coliform counts was observed. Storage
time significantly affected the number of aerobic psychrotrophic bacteria,
redness, pH (P≤0.001), shear force value (P=0.006), and the desirability
of aroma (P<0.026) and taste (P<0.01). During the storage
time, an increase in red saturation from 11.92 to 13.33 and pH value
from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory
properties. Vacuum-packed meat was characterized by higher scores in
juiciness, tenderness and taste desirability in comparison to MAP. The
obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration
conditions.
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Affiliation(s)
- Katarzyna Ząbek
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Jan Miciński
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Stanisław Milewski
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Alicja Sobczak
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
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Mandela Z, Arnaud E, Hoffman LC. Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat. Foods 2021; 10:foods10102497. [PMID: 34681545 PMCID: PMC8536107 DOI: 10.3390/foods10102497] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/01/2021] [Accepted: 10/02/2021] [Indexed: 01/04/2023] Open
Abstract
The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.
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Affiliation(s)
- Zikhona Mandela
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa;
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, F-34398 Montpellier, France
- Correspondence:
| | - Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia
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Afshar Mehrabi F, Sharifi A, Ahvazi M. Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Sci Nutr 2021; 9:4517-4528. [PMID: 34401099 PMCID: PMC8358330 DOI: 10.1002/fsn3.2429] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 05/26/2021] [Accepted: 06/01/2021] [Indexed: 11/08/2022] Open
Abstract
Chicken meat is highly susceptible to microbial and chemical spoilage due to its high moisture and protein content. The use of edible coatings contains herbal extracts with antioxidant and antibacterial properties that help to extend the shelf life of meat products. In this study, the effect of chitosan coating (2%) and Nepeta pogonosperma extract (NPe) (0.2% and 0.6%) and their combination on chemical properties (pH, peroxide value (PV), thiobarbituric acid index (TBARS), total volatile basic nitrogen (TVB-N)) and microbial (aerobic mesophilic and psychrotrophic microorganisms, lactic acid bacteria, Enterobacteriaceae and Pseudomonas sp.) of chicken fillets were studied over a 12-day refrigerated storage period compared to the control sample. The results of NPe DPPH radical scavenging activity (DRSA) showed that IC50 and total phenolic contents values were 94.65 μg/ml and 113.53 mg GAE/g extract, respectively. Statistical results showed that the rate of increase in pH, PV, TBARS, and TVB-N of all coated treatments were lower than control. Microbial analysis results showed a decrease in the growth of different bacteria in chitosan-treated combined with NPe compared to the control sample during chilled storage. Chicken fillets coated with chitosan and 0.6% NPe displayed a longer shelf life compared to other samples.
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Affiliation(s)
- Fatemeh Afshar Mehrabi
- Department of Food Science and TechnologyFaculty of Industrial and Mechanical EngineeringQazvin BranchIslamic Azad UniversityQazvinIran
| | - Akram Sharifi
- Department of Food Science and TechnologyFaculty of Industrial and Mechanical EngineeringQazvin BranchIslamic Azad UniversityQazvinIran
| | - Maryam Ahvazi
- Medicinal Plants Research CenterInstitute of Medicinal PlantsACECRKarajIran
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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Nurul Syahida S, Ismail-Fitry M, Ainun Z, Nur Hanani Z. Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4 ℃. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed. Animals (Basel) 2021; 11:ani11051421. [PMID: 34063520 PMCID: PMC8156715 DOI: 10.3390/ani11051421] [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: 03/06/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 12/31/2022] Open
Abstract
Simple Summary Horse meat; even though is still not popular in most countries; its consumption is slowly increasing and has the potential to become an alternative future red meat. However; research is still insufficient and a deeper understanding of its nutritional and physicochemical characteristics would be beneficial for the horse meat industry. The capacity of horses to efficiently uptake polyunsaturated fatty acids into their tissues has been reported; but detailed knowledge about horse meat fatty acid composition is limited. The present work provides a comprehensive fatty acid composition analysis of subcutaneous and muscle tissues from semiextensively reared Hispano-Breton horses; results indicated that finishing on a high-grain diet limited muscle n-3 accumulation. In addition; the evolution of physicochemical quality parameters such as pH, instrumental color, texture and cook loss were thoroughly studied during vacuum ageing (0, 7, 14 and 21 days), and the conclusion was that an ageing period between 7 and 14 days would be recommended for an optimum horse meat quality. The reasons for this recommendation were that tenderness increased during the first two weeks and then stayed stable and that visual properties deteriorated after 14 days. Overall; these results will help to standardize post mortem practices to obtain a homogeneous final horse meat quality. Abstract A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.
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Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021; 10:foods10051003. [PMID: 34064386 PMCID: PMC8147807 DOI: 10.3390/foods10051003] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/28/2021] [Accepted: 05/01/2021] [Indexed: 01/22/2023] Open
Abstract
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.
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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.
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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.
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Sadowska-Bartosz I, Bartosz G. Biological Properties and Applications of Betalains. Molecules 2021; 26:2520. [PMID: 33925891 PMCID: PMC8123435 DOI: 10.3390/molecules26092520] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/20/2021] [Accepted: 04/22/2021] [Indexed: 11/16/2022] Open
Abstract
Betalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets Beta vulgaris, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
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Affiliation(s)
- Izabela Sadowska-Bartosz
- Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
| | - Grzegorz Bartosz
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
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Echegaray N, Munekata PES, Centeno JA, Domínguez R, Pateiro M, Carballo J, Lorenzo JM. Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed). Antioxidants (Basel) 2020; 10:E5. [PMID: 33374557 PMCID: PMC7822432 DOI: 10.3390/antiox10010005] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 02/07/2023] Open
Abstract
The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. The antioxidant activity of the feed and animal tissue was investigated using three antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2'-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay). The determination of the total phenol content and total flavonoids showed that chestnut had a significantly lower concentration than commercial feed in these compounds (130.00 vs. 312.89 mg gallic acid equivalents/100 g fresh weight and 8.58 vs. 32.18 mg catechin equivalents/100 g fresh weight, respectively). However, the results displayed that chestnuts had a higher antioxidant activity when compared with the commercial feed through the DPPH and ABTS methods (1152.42 vs. 957.33 µg Trolox equivalents/g fresh weight, and 9379.74 vs. 7613.44 µg Trolox equivalents/g fresh weight, for DPPH and ABTS assay, respectively), while the antioxidant activity measured by the FRAP assay turned out to show higher values for commercial feed (1777.49 and 1946.09 µmol Fe2+/100 fresh weight for chestnut and commercial feed, respectively), although significant differences were only found in the ABTS assay. On the other hand, the present study found that chestnut significantly reduces the total phenol content and declines the antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. Finally, it has been found that liver is the location that has the best antioxidant characteristics compared to any muscle, regardless of diet utilized.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Juan A. Centeno
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
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Abstract
The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime.
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Jáuregui-López I, Zulategi F, Beriain MJ, Sarriés MV, Beruete M, Insausti K. Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy. Foods 2020; 9:foods9121828. [PMID: 33317008 PMCID: PMC7764215 DOI: 10.3390/foods9121828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/04/2020] [Accepted: 12/06/2020] [Indexed: 11/16/2022] Open
Abstract
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured to establish prediction models (calibration and validation) between them and classical quantification analysis of the compounds. Another objective was to ascertain whether a previous extraction of the marker compounds before executing their MIR analysis is preferable compared to direct MIR measurements on the raw meat samples. In this context, marker compound results (TBARS between 0.4387 and 2.1040, and carbonyls between 4.07 and 4.68) showed more consistent predictive models than the ones achieved using quantitative analysis of the spectra obtained from the raw meat. Lipid oxidation compounds predictive models obtained in this work offered an R2cv of 63.18% and protein oxidation R2cv obtained in this project showed a value of 54.24%. Thus, MIR technology arises as a promising tool to identify and quantify products derived from lipid and protein oxidation in fresh foal meat.
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Affiliation(s)
- Irati Jáuregui-López
- Antennas Group-TERALAB, Campus de Arrosadía, Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain; (I.J.-L.); (M.B.)
- Multispectral Biosensing Group, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Instituto de Investigación Sanitaria de Navarra (IdiSNA), Universidad Pública de Navarra (UPNA), Irunlarrea 3, 31008 Pamplona, Spain
| | - Fernando Zulategi
- Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Campus de Arrosadía, Universidad Pública de Navarra, 31006 Pamplona, Spain; (F.Z.); (M.J.B.); (M.V.S.)
| | - María José Beriain
- Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Campus de Arrosadía, Universidad Pública de Navarra, 31006 Pamplona, Spain; (F.Z.); (M.J.B.); (M.V.S.)
| | - María Victoria Sarriés
- Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Campus de Arrosadía, Universidad Pública de Navarra, 31006 Pamplona, Spain; (F.Z.); (M.J.B.); (M.V.S.)
| | - Miguel Beruete
- Antennas Group-TERALAB, Campus de Arrosadía, Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain; (I.J.-L.); (M.B.)
- Multispectral Biosensing Group, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Instituto de Investigación Sanitaria de Navarra (IdiSNA), Universidad Pública de Navarra (UPNA), Irunlarrea 3, 31008 Pamplona, Spain
| | - Kizkitza Insausti
- Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Campus de Arrosadía, Universidad Pública de Navarra, 31006 Pamplona, Spain; (F.Z.); (M.J.B.); (M.V.S.)
- Correspondence:
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28
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Gómez I, García-Varona C, Curiel-Fernández M, Ortega-Heras M. Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties. Foods 2020; 9:E1728. [PMID: 33255479 PMCID: PMC7760492 DOI: 10.3390/foods9121728] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 12/11/2022] Open
Abstract
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.
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Affiliation(s)
| | | | | | - Miriam Ortega-Heras
- Food Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (I.G.); (C.G.-V.); (M.C.-F.)
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29
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Maggiolino A, Lorenzo JM, Centoducati G, Domínguez R, Dinardo FR, Marino R, Malva AD, Bragaglio A, De Palo P. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals (Basel) 2020; 10:ani10112126. [PMID: 33207693 PMCID: PMC7697703 DOI: 10.3390/ani10112126] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production during 14 vacuum aging days, its oxidative status and the consequent sensory evaluation. Lipid oxidative processes are delayed, but some protein oxidative processes happen, influencing VOCs production and sensory evaluation. Abstract This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.
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Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain; (J.M.L.); (R.D.)
- Área Tecnología de los Alimentos, Facultad Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Gerardo Centoducati
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
- Correspondence: ; Tel.: +39-08054-43915
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain; (J.M.L.); (R.D.)
| | - Francesca Rita Dinardo
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, 71121 Foggia, Italy; (R.M.); (A.d.M.)
| | - Antonella della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, 71121 Foggia, Italy; (R.M.); (A.d.M.)
| | - Andrea Bragaglio
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy; (A.M.); (F.R.D.); (A.B.); (P.D.P.)
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30
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Gullón B, Gagaoua M, Barba FJ, Gullón P, Zhang W, Lorenzo JM. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.039] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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31
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Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109212] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Umaraw P, Munekata PE, Verma AK, Barba FJ, Singh V, Kumar P, Lorenzo JM. Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.032] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Zhong Y, Li W, Ran L, Hou R, Han P, Lu S, Wang Q, Zhao W, Zhu Y, Dong J. Inclusion complexes of tea polyphenols with HP-β-cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity. J Food Sci 2020; 85:1105-1113. [PMID: 32175596 DOI: 10.1111/1750-3841.15083] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 01/26/2020] [Accepted: 01/28/2020] [Indexed: 12/23/2022]
Abstract
The purpose of this study was to prepare and characterize inclusion complexes between tea polyphenol (TP) and hydroxypropyl-β-cyclodextrin (HP-β-CD), and to evaluate their antioxidant properties. Freeze-drying was used to prepare the inclusion complex of TP/HP-β-CD at different component ratios (1:0.5, 1:1, and 1:2). The supermolecular structure of the TP/HP-β-CD complex was characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Molecular docking was used to simulate the positions and interactions of the binding sites of TP/HP-β-CD inclusion complexes and target protein receptors. In addition, the effects of TP/HP-β-CD inclusion complexes on myofibrillar protein (MP) from lamb tripe were observed under oxidative conditions. Results showed that TP was encapsulated in the cavity of HP-β-CD to form an optimal complex with 1:2 molar ratio of stoichiometry, while the FTIR, TGA, and SEM studies also support the inclusion process. Molecular modeling results were systematically analyzed to determine the stability of inclusion complexes and protein. Furthermore, the addition of an appropriate concentration (5 to 105 µmol/g) of TP/HP-β-CD inclusion complex decreased the carbonyl content, hydrophobicity, and protein aggregation of MP from lamb tripe, whereas it increased the sulfhydryl content. This improved antioxidant activity and bioavailability of the inclusion complexes will be beneficial for its potential applications in food. PRACTICAL APPLICATION: Tea polyphenol was an antioxidant with potential for the field of food. In this study, the unstable properties of tea polyphenols were evaluated and were improved by inclusion of HP-β-cyclodextrin. The binding mode of the inclusion complex with protein was revealed via the molecular docking method, and the application of inclusion complex to control protein oxidation was studied. Results showed that the inclusion complex could effectively inhibit protein oxidation, which can provide a reference for the application of polyphenols in meat products and the improvement of protein properties.
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Affiliation(s)
- Yuanyuan Zhong
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Wenhui Li
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Lidan Ran
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Ran Hou
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Ping Han
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Shiling Lu
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Qingling Wang
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
| | - Wei Zhao
- Author Zhao is with the School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Yi Zhu
- Author Zhao is with the School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Juan Dong
- Authors Zhong, Li, Ran, Hou, Han, Lu, Wang, Zhu, and Dong are with the School of Food Quality and Safety, Shihezi University, Shihezi, 832003, China
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35
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Beldarrain LR, Etaio I, Morán L, Sentandreu MÁ, Barron LJR, Aldai N. Effect of ageing time on consumer preference and sensory description of foal meat. Food Res Int 2019; 129:108871. [PMID: 32036896 DOI: 10.1016/j.foodres.2019.108871] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/25/2019] [Accepted: 11/30/2019] [Indexed: 12/17/2022]
Abstract
A consumer test (n = 120) was performed in Vitoria-Gasteiz (northern Spain) in order to study the effect of ageing time (0, 7, 14 and 21 days) on the sensory quality of Hispano-Bretón foal meat. Steaks (Longissimus thoracis et lumborum) were wet aged and evaluated in-mouth and visually. In both cases, acceptability was scored using a hedonic scale, and sensory drivers related to ageing were characterised by applying check-all-that-apply method in meat. For both, in-mouth and visual acceptability, meat aged for 7 days obtained higher scores than non-aged meat, whereas longer ageing periods did not improve consumer acceptability. Check-all-that-apply method showed to be able to discriminate among samples, both in-mouth and visually. Results revealed that texture related attributes were the most discriminant ones in the in-mouth evaluation, being non-aged meat related to 'dry', 'high residue', 'tough' and 'chewy' terms, whereas aged meat was associated to 'juicy', 'tender' and 'easily dissolving' terms. Visually, consumers perceived that, after 14 days of ageing, meat colour changed to 'brownish'. Under present study conditions, the establishment of a period of 7 days of ageing would be recommended.
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Affiliation(s)
- Lorea R Beldarrain
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Iñaki Etaio
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | | | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
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36
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Modified atmosphere packaging of eggs: Effects on the functional properties of albumen. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100377] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.020] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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38
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Drumstick ( Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets. Foods 2019; 8:foods8080307. [PMID: 31374943 PMCID: PMC6722610 DOI: 10.3390/foods8080307] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/26/2019] [Accepted: 07/30/2019] [Indexed: 11/25/2022] Open
Abstract
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and odour scores by reducing lipid oxidation during storage time. Sensory attributes of nuggets were not affected by the addition of MF extract and the products remained stable and acceptable even on 15th day of storage. These results showed that MF extract could be considered as an effective natural functional ingredient for quality improvement and reducing lipid oxidation in cooked chicken nuggets.
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39
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Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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40
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Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture. COATINGS 2019. [DOI: 10.3390/coatings9070414] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.
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41
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Zhang X, Xu Y, Xue H, Jiang G, Liu X. Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage. Food Sci Nutr 2019; 7:1735-1745. [PMID: 31139386 PMCID: PMC6526652 DOI: 10.1002/fsn3.1013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/26/2019] [Accepted: 03/04/2019] [Indexed: 12/20/2022] Open
Abstract
To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea (Ampelopsis grossedentata) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC50 was 15.35 µg/ml. VTE-treated mixed pork patties had a better texture than that of the control group (p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds (p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group (p < 0.05), while the amount of sulfhydryl groups significantly decreased (p < 0.05). The color of VTE itself made the mixed pork patties darker (p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE-treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy (SEM) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.
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Affiliation(s)
- Xuan Zhang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Yu Xu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Hai Xue
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Guo‐Chuan Jiang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Xue‐Jun Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
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42
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Sogut E, Seydim AC. The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.097] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Vieira Teixeira da Silva D, Dos Santos Baião D, de Oliveira Silva F, Alves G, Perrone D, Mere Del Aguila E, M Flosi Paschoalin V. Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments. Molecules 2019; 24:E458. [PMID: 30696032 PMCID: PMC6384587 DOI: 10.3390/molecules24030458] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 01/26/2019] [Accepted: 01/27/2019] [Indexed: 12/22/2022] Open
Abstract
Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to -30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.
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Affiliation(s)
- Davi Vieira Teixeira da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Diego Dos Santos Baião
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Fabrício de Oliveira Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Genilton Alves
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Daniel Perrone
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Eduardo Mere Del Aguila
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Vania M Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
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44
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Albuquerque GN, Costa RG, Barba FJ, Gómez B, Ribeiro NL, Beltrão Filho EM, Sousa S, Santos JG, Lorenzo JM. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13877] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- G. N. Albuquerque
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - R. G. Costa
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia Ourense Spain
| | - N. L. Ribeiro
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - E. M. Beltrão Filho
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - S. Sousa
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - J. G. Santos
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
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45
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Gómez B, Barba FJ, Domínguez R, Putnik P, Bursać Kovačević D, Pateiro M, Toldrá F, Lorenzo JM. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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46
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Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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47
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Rodrigues I, Trindade MA, Palu AF, Baldin JC, de Lima CG, de Alvarenga Freire MT. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3547-3555. [PMID: 30150813 DOI: 10.1007/s13197-018-3280-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2018] [Accepted: 06/10/2018] [Indexed: 11/30/2022]
Abstract
Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat. Lamb loins Longissimus lumborum were packed in five conditions: 15% O2 + 85% CO2 (O15), 30% O2 + 70% CO2 (O30), 45% O2 + 55% CO2 (O45), 60% O2 + 40% CO2 (O60), and Vacuum (control). Physicochemical, sensory, and microbiological analyses were carried out along 21 days of refrigerated (1 ± 1 °C) storage. Treatments O30, O45 and vacuum presented the lowest oxidation values: 0.60, 0.61 and 0.30 Malonaldehyde Kg-1 respectively. Treatment O45 showed the highest a* until the seventh day of storage (16.64). In the sensory preference ranking test, O30 and O45 received best scores in the first and second weeks of storage, respectively. Treatments O30 and O45 delivered products with lower microbial counts than the other ones. Considering a balance between consumer preference and microbiological results, we propose the use of 45% O2 + 55% CO2 gas composition to extend the shelf life of lamb loin.
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Affiliation(s)
- Isabela Rodrigues
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Marco Antonio Trindade
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Ana Flávia Palu
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Juliana Cristina Baldin
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - César Gonçalves de Lima
- 2Department of Basic Sciences, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Maria Teresa de Alvarenga Freire
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
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48
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Cunha LC, Monteiro MLG, Lorenzo JM, Munekata PE, Muchenje V, de Carvalho FAL, Conte-Junior CA. Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Res Int 2018; 111:379-390. [DOI: 10.1016/j.foodres.2018.05.041] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/11/2018] [Accepted: 05/18/2018] [Indexed: 01/01/2023]
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49
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Shange N, Gouws P, Hoffman LC. Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH. Meat Sci 2018; 147:13-19. [PMID: 30172085 DOI: 10.1016/j.meatsci.2018.08.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/06/2018] [Accepted: 08/24/2018] [Indexed: 10/28/2022]
Abstract
The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and Hab = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13.12 and Hab = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.
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Affiliation(s)
- Nompumelelo Shange
- Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa
| | - Pieter Gouws
- Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
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50
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Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana AS, Rocchetti G, Barba FJ, Dominguez R, Lucini L, do Amaral Sobral PJ. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Res Int 2018; 114:47-54. [PMID: 30361026 DOI: 10.1016/j.foodres.2018.07.046] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 07/21/2018] [Accepted: 07/30/2018] [Indexed: 02/06/2023]
Abstract
The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extracts were hydroxycinnamic acids, followed by tyrosol and other phenolics (alkylmethoxyphenols, hydroxycoumarins and hydroxyphenylpropenes). Pitanga leaf extracts showed a high antioxidant and antimicrobial in vitro activity. The addition of pitanga leaf extracts improved the redness of pork burgers during the whole display. On the other hand, the addition of natural antioxidants decreased the lipid oxidation from day 7 till the end of storage period. Burgers with antioxidant showed a similar protein oxidation level, observing an inhibition between 36% and 49% compared to control treatment. From the results, it can be concluded that pitanga leaf extract is a good alternative to commercial synthetic antioxidants to improve the quality and extend the shelf-life of pork burgers.
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Affiliation(s)
- Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
| | - Flávia Carolina Vargas
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, Brazil
| | - Isabella Strozzi
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Marianna M Furtado
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80 Monteiro Lobato St., 13083-862, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80 Monteiro Lobato St., 13083-862, Campinas, São Paulo, Brazil
| | - Gabriele Rocchetti
- Department of animal science, Food and nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
| | - Ruben Dominguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Paulo José do Amaral Sobral
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, Brazil
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