1
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Uhlig E, Bucher M, Strenger M, Kloß S, Schmid M. Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions. Foods 2024; 13:2751. [PMID: 39272516 PMCID: PMC11394942 DOI: 10.3390/foods13172751] [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: 07/26/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability.
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Affiliation(s)
- Elisa Uhlig
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Matthias Bucher
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Mara Strenger
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Svenja Kloß
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
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2
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Lin X, Li N, Xiao Q, Guo Y, Wei J, Jiao T, Chen Q, Chen Q, Chen X. Polyvinyl alcohol/starch-based film incorporated with grape skin anthocyanins and metal-organic framework crystals for colorimetric monitoring of pork freshness. Food Chem 2022; 395:133613. [PMID: 35802981 DOI: 10.1016/j.foodchem.2022.133613] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 06/02/2022] [Accepted: 06/28/2022] [Indexed: 01/22/2023]
Abstract
An intelligent film for the visual monitoring of pork freshness was developed using degradable polyvinyl alcohol (PVA)/starch (PS) to immobilize the chromogenic agent of anthocyanins and the volatile amine collector of metal-organic frameworks (MOFs). The indicative property of grape skin anthocyanins (GSAs) was verified using the UV-vis spectra, corresponding to multi-color changing in a pH range of 2-12. Interestingly, the introduction of MIL-101 crystals in the PS/GSAs film significantly increased the specific surface area (approximately 10 times) of the film, the superior volatile amine enrichment capability of MIL-101 enabling the film to detect freshness with a high degree of sensitivity. Moreover, the as-prepared film exhibited good antibacterial properties attributed to MIL-101, which help maintain the freshness of the pork. Owing to these advantages, the PS-GSAs/MIL-101 film was tested to real-timely monitor pork freshness in package, the results were further confirmed basis the total volatile basic nitrogen values.
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Affiliation(s)
- Xueqi Lin
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Ning Li
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Qiao Xiao
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Yaping Guo
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Jie Wei
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Tianhui Jiao
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Qingmin Chen
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Quansheng Chen
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China.
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China.
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3
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Liu D, Zhang C, Pu Y, Chen S, Li H, Zhong Y. Novel colorimetric films based on polyvinyl alcohol/sodium carboxymethyl cellulose doped with anthocyanins and betacyanins to monitor pork freshness. Food Chem 2022; 404:134426. [DOI: 10.1016/j.foodchem.2022.134426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/18/2022] [Accepted: 09/25/2022] [Indexed: 11/30/2022]
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4
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Novel cadaverine non-invasive biosensor technology on the prediction of shelf life of modified atmosphere packed pork cutlets. Meat Sci 2022; 192:108876. [DOI: 10.1016/j.meatsci.2022.108876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 04/21/2022] [Accepted: 05/30/2022] [Indexed: 11/17/2022]
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5
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Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets. Foods 2022; 11:foods11060884. [PMID: 35327306 PMCID: PMC8954531 DOI: 10.3390/foods11060884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/06/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.
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6
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Schirone M, Esposito L, D’Onofrio F, Visciano P, Martuscelli M, Mastrocola D, Paparella A. Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods 2022; 11:foods11060788. [PMID: 35327210 PMCID: PMC8947279 DOI: 10.3390/foods11060788] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/12/2023] Open
Abstract
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
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Affiliation(s)
| | | | | | - Pierina Visciano
- Correspondence: (P.V.); (M.M.); Tel.: +39-0861-266911 (P.V. & M.M.)
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7
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Cho J, Kim HJ, Kwon JS, Kim HJ, Jang A. Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage. Food Sci Anim Resour 2021; 41:763-778. [PMID: 34632397 PMCID: PMC8460335 DOI: 10.5851/kosfa.2021.e34] [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: 03/10/2021] [Revised: 06/05/2021] [Accepted: 06/17/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of marination with black currant juice (BCJ) was investigated for
their effects on meat quality and content of biogenic amines (BAs) [putrescine
(PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)]
in pork belly during storage at 9°C. BCJ was shown to have antibacterial
activities against Escherichia coli and Pseudomonas
aeruginosa. Additionally, the pH of pork belly marinated with BCJ
(PBB) was significantly lower than that of raw pork belly (RPB) during storage.
No significant difference in microorganisms between RPB and PBB was observed at
day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen
(VBN) was significantly decreased in PBB compared to RPB, and PBB also
demonstrated significantly lower numbers of bacteria associated with spoilage
(Enterobacteriaceae and Pseudomonas spp.) at these time-points.
PBB was also associated with significantly reduced formation of BAs (PUT, CAD,
TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results
indicated that BCJ can be regarded as a natural additive for improving meat
quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs
formation during refrigerated storage.
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Affiliation(s)
- Jinwoo Cho
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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8
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Li B, Wang X, Gao X, Ma X, Zhang L, Mei J, Xie J. Shelf-Life Extension of Large Yellow Croaker ( Larimichthys crocea) Using Active Coatings Containing Lemon Verbena ( Lippa citriodora Kunth.) Essential Oil. Front Nutr 2021; 8:678643. [PMID: 34355009 PMCID: PMC8329554 DOI: 10.3389/fnut.2021.678643] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.
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Affiliation(s)
- Bo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Xuesong Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Xin Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Leilei Zhang
- Shanghai Guo Qi Testing Services Technology Co., Ltd., Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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9
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Song Z, Hu Y, Chen X, Li G, Zhong Q, He X, Xu W. Correlation between bacterial community succession and propionic acid during gray sufu fermentation. Food Chem 2021; 353:129447. [PMID: 33714122 DOI: 10.1016/j.foodchem.2021.129447] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 01/25/2023]
Abstract
In order to explore the correlation between the production of propionic acid (PA) and the succession of bacterial community during the fermentation of gray sufu, high-throughput sequencing and HPLC (High Performance Liquid Chromatography) were used to monitor the changes of bacterial community and metabolite content. The abundance and metabolite concentration of Propionibacterium increased rapidly in the early stage of fermentation. In the middle stage, the abundance of Lactobacillus began to increase, while the pH decreased rapidly. In the late stage, the concentration of PA began to decrease, but it remained at a high level at the end of fermentation. Correlation analysis showed that Lactobacillus and Bacillus had a strong negative correlation with PA and its precursor. The results showed that Fusobacterium, Providencia, Lactobacillus and Bacillus could be the key factors to reduce the PA content. This study provides a new idea for the quality control of traditional fermented food.
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Affiliation(s)
- Zhengyang Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Yanzhou Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guohui Li
- China National Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Qiding Zhong
- China National Institute of Food and Fermentation Industries, Beijing 100015, China.
| | - Xiaoyun He
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Wentao Xu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety) (MOA), College of Food Science and Nutritional Engineering, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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10
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Li X, Meng J, Zeng Q, Xiong X, Ren X, Kong Q. Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd. J Food Saf 2021. [DOI: 10.1111/jfs.12885] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xingyan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Jiahui Meng
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Qingzhi Zeng
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xiaolin Xiong
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xueyan Ren
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Qingjun Kong
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
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11
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Bahlinger E, Dorn-In S, Beindorf PM, Mang S, Kaltner F, Gottschalk C, Gareis M, Schwaiger K. Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products. Int J Food Microbiol 2020; 337:108932. [PMID: 33152570 DOI: 10.1016/j.ijfoodmicro.2020.108932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/20/2020] [Accepted: 10/15/2020] [Indexed: 10/23/2022]
Abstract
Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific multiplex qPCRs were developed in this study in order to determine the microbiological quality of the raw materials used for these products. The PCR targets focused on four bacterial groups often found on meat (family Enterobacteriaceae, genus Pseudomonas, genus Staphylococcus and species Brochothrix thermosphacta). Specificity as well as sensitivity of the developed multiplex qPCRs, validated by using 68 microbial species, were 100%. The applicability of both multiplex qPCRs compared to culturing methods was performed using 96 meat samples (fresh and naturally spoiled) and 12 inhouse-made "Lyoner" sausages containing variable ratios of spoiled meat (0%, 5%, 12% and 25%; n = 3 for each group). Both methods showed similar results by evaluating the ∆log10 cfu/g, the relative accuracy and the t-test analysis (p > 0.05). Comparing qPCR results of the different sausage groups, a significant difference between sausages containing fresh meat and sausages containing spoiled meat (12% and 25%) was found only for Pseudomonas and B. thermosphacta in both raw and cooked sausages. The statistical difference between 5% vs. 12% and 25% spoiled meat in cooked sausages, was also found only for these two bacterial groups. The developed multiplex qPCRs were further applied to 30 commercially available "Bologna-type" sausages. The results showed a total of 14 sausages considered to be suspicious for Food Fraud. While the role of Staphylococcus spp. in meat spoilage remains unclear, Pseudomonas, Enterobacteriaceae and B. thermosphacta could together be used as an indicator for "spoiled meat" used in sausages. The developed qPCR systems in this study allow the detection of four relevant bacterial groups in the heated Bologna-type sausages and provide information about the hygienic quality of raw materials used. This method could thus be helpful for screening food suspected of Food Fraud.
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Affiliation(s)
- Eunike Bahlinger
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany.
| | - Samart Dorn-In
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Philipp-Michael Beindorf
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Sirkka Mang
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Florian Kaltner
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Christoph Gottschalk
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Manfred Gareis
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Karin Schwaiger
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
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12
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Luong NDM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020; 8:E1198. [PMID: 32781668 PMCID: PMC7465036 DOI: 10.3390/microorganisms8081198] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/03/2020] [Indexed: 01/21/2023] Open
Abstract
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Affiliation(s)
- Ngoc-Du Martin Luong
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Louis Coroller
- Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France;
| | - Monique Zagorec
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Jeanne-Marie Membré
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Sandrine Guillou
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
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13
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Anthocyanin Colorimetric Strip for Volatile Amine Determination. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:1672851. [PMID: 32656261 PMCID: PMC7320287 DOI: 10.1155/2020/1672851] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 03/17/2020] [Indexed: 11/18/2022]
Abstract
Food freshness is one of the main concerns of consumers. Food spoilage is mainly caused by contamination and microbial growth in which the latter produces volatile amines in the process. Several methods have been used to determine volatile amines to indicate food freshness, and indicator films are deemed as the most time-efficient and economical. In this study, anthocyanin was extracted from mangosteen rind as a natural dye indicator and was incorporated in a chitosan/PVA polymer matrix. The film with different concentrations of anthocyanin extract (5%, 15%, and 25%) was prepared and tested for their sensitivity to 136 ppm ammonia vapor followed by colorimetric analysis using ImageJ software. The film with 25% anthocyanin yielded the most visible color change upon exposure to ammonia vapor. The color changed from pink to yellowish-brown within 14 minutes of exposure. The RGB-converted images of the film with 25% anthocyanin extract showed gradual loss of red coloration being replaced by cyan spots. FTIR spectra showed incorporation of anthocyanin to the chitosan/PVA matrix with the decrease in the intensity of the C-N stretching peak. Thermogravimetric analysis showed that the film has high thermal stability with onset temperature of 310.43°C. Thus, the film developed is an excellent candidate for optimization and production of a thermally stable amine detector for food products.
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15
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Ly D, Mayrhofer S, Schmidt JM, Zitz U, Domig KJ. Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods. Foods 2020; 9:E198. [PMID: 32075284 PMCID: PMC7074300 DOI: 10.3390/foods9020198] [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: 01/30/2020] [Accepted: 02/11/2020] [Indexed: 11/16/2022] Open
Abstract
Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (<102 to 2.3 × 104 cfu/g), lactic acid bacteria (<102 to 1.1 × 107 cfu/g), halophilic and halotolerant bacteria (<102 to 8.9 × 106 cfu/g), sulfite-reducing Clostridium spp. (<102 to 3.5 × 106 cfu/g), and yeasts (<102 to 1.1 × 106 cfu/g) were detected in this study. Still, the presence of pathogenic and spoilage microorganisms in these fermented foods was within the acceptable ranges. Putrescine, cadaverine, tyramine, and histamine were detected in 100%, 89%, 81%, and 75% of the tested products, respectively. The concentrations of histamine (>500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.
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Affiliation(s)
- Dalin Ly
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
- Faculty of Agro-Industry, Department of Food Biotechnology, RUA - Royal University of Agriculture, Dangkor District, P.O. BOX 2696 Phnom Penh, Cambodia
| | - Sigrid Mayrhofer
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
| | - Julia-Maria Schmidt
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
| | - Ulrike Zitz
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
| | - Konrad J. Domig
- Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria; (S.M.); (J.-M.S.); (U.Z.); (K.J.D.)
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16
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Hao Y, Sun B. Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106861] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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17
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Cauchie E, Delhalle L, Taminiau B, Tahiri A, Korsak N, Burteau S, Fall PA, Farnir F, Baré G, Daube G. Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis. Front Microbiol 2020; 10:3074. [PMID: 32038536 PMCID: PMC6985204 DOI: 10.3389/fmicb.2019.03074] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 12/19/2019] [Indexed: 12/12/2022] Open
Abstract
Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among different food production and storage, using both 16S rRNA gene sequencing and classical microbiology. Three batches of samples were obtained from four local Belgian facilities (A–D) and stored until shelf life under food wrap (FW) and modified atmosphere packaging (MAP, CO2 30%/O2 70%), at constant and dynamic temperature. Analysis of 288 samples were performed by 16S rRNA gene sequencing in combination with counts of psychrotrophic and lactic acid bacteria at 22°C. At the first day of storage, different psychrotrophic counts were observed between the four food companies (Kruskal-Wallist test, p-value < 0.05). Results shown that lowest microbial counts were observed at the first day for industries D and A (4.2 ± 0.4 and 5.6 ± 0.1 log CFU/g, respectively), whereas industries B and C showed the highest results (7.5 ± 0.4 and 7.2 ± 0.4 log CFU/g). At the end of the shelf life, psychrotrophic counts for all food companies was over 7.0 log CFU/g. With metagenetics, 48 OTUs were assigned. At the first day, the genus Photobacterium (86.7 and 19.9% for food industries A and C, respectively) and Pseudomonas (38.7 and 25.7% for food companies B and D, respectively) were dominant. During the storage, a total of 12 dominant genera (>5% in relative abundance) were identified in MAP and 7 in FW. Pseudomonas was more present in FW and this genus was potentially replaced by Brochothrix in MAP (two-sided Welch’s t-test, p-value < 0.05). Also, a high Bray-Curtis dissimilarity in genus relative abundance was observed between food companies and batches. Although the bacteria consistently dominated the microbiota in our samples are known, results indicated that bacterial diversity needs to be addressed on the level of food companies, batches variation and food storage conditions. Present data illustrate that the combined approach provides complementary results on microbial dynamics in minced pork meat samples, considering batches and packaging variations.
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Affiliation(s)
- Emilie Cauchie
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Laurent Delhalle
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Assia Tahiri
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Nicolas Korsak
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | | | | | - Frédéric Farnir
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Ghislain Baré
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Georges Daube
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
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18
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Boskovic M, Djordjevic J, Glisic M, Ciric J, Janjic J, Zdravkovic N, Krnjaic D, Baltic MZ. The effect of oregano (
Origanum vulgare
) essential oil on four
Salmonella
serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14311] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marija Boskovic
- Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia
| | - Jasna Djordjevic
- Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia
| | - Milica Glisic
- Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia
| | - Jelena Ciric
- Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia
| | - Jelena Janjic
- Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia
| | - Nemanja Zdravkovic
- Department of Bacteriology and Parasitology Scientific Veterinary Institute Belgrade Serbia
| | - Dejan Krnjaic
- Faculty of Veterinary Medicine Department of Microbiology University of Belgrade Belgrade Serbia
| | - Milan Z. Baltic
- Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia
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19
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Van Ba H, Seo HW, Seong PN, Kang SM, Cho SH, Kim YS, Park BY, Moon SS, Kang SJ, Choi YM, Kim JH. The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying. Int J Food Microbiol 2019; 294:10-17. [PMID: 30711888 DOI: 10.1016/j.ijfoodmicro.2019.01.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 12/27/2018] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
This study was conducted to detect and identify microbial populations on pig carcasses at different slaughtering stages and on retail pork cuts at 24 h after slaughter as well as to evaluate the intervention efficiency of sprays containing different concentrations (2% and 4%) of lactic acid. The sprays were applied to the carcass surfaces at the end of the slaughter line. Microbial samples were collected from carcass surfaces after bleeding and after eviscerating, and from retail cuts at 24 h after chilling/spraying. The detected microorganisms were identified through using a Microflex identification instrument and 16S rRNA gene sequencing. The diversity of the bacterial genera; Staphylococcus, Salmonella, Shigella, Enterococci, Escherichia, Acinetobacter and Corynebacterium spp. showed counts ranging from 2.70 to 4.91 log10 cfu/100 cm2 on the carcasses during slaughter. Most of these genera were also detected on the carcasses after 24 h of chilling. Three species (Staphylococcus hyicus, Acinetobacter albensis, and Corynebacterium xerosis) were also found on the retail cuts of non-sprayed carcasses but not on those of the sprayed groups. Significantly greater reductions in all bacterial species were observed on the carcasses and retail cuts that were sprayed with lactic acid, particularly at the 4% level. Thus, spraying with 4% lactic acid may be an effective intervention for controlling bacterial contamination on pig carcasses to improve the microbiological safety of pork meat.
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Affiliation(s)
- Hoa Van Ba
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Hyun-Woo Seo
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Pil-Nam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Sun-Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Soo-Huyn Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Yoon-Seok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Beom-Young Park
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Sung-Sil Moon
- Sunjin Meat Research Center, Ansung 17532, Republic of Korea
| | - Se-Ju Kang
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Republic of Korea
| | - Yong-Min Choi
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Republic of Korea
| | - Jin-Hyoung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea.
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20
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Chen HZ, Zhang M, Bhandari B, Yang CH. Development of a novel colorimetric food package label for monitoring lean pork freshness. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.048] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Wojnowski W, Płotka-Wasylka J, Kalinowska K, Majchrzak T, Dymerski T, Szweda P, Namieśnik J. Direct determination of cadaverine in the volatile fraction of aerobically stored chicken breast samples. MONATSHEFTE FUR CHEMIE 2018; 149:1521-1525. [PMID: 30174343 PMCID: PMC6105220 DOI: 10.1007/s00706-018-2218-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Accepted: 05/07/2018] [Indexed: 11/27/2022]
Abstract
ABSTRACT To supplement the currently used methods for poultry meat shelf life assessment, it might be necessary to develop a technique for rapid headspace analysis of volatiles with no prior sample preparation step. Biogenic amines, in particular cadaverine, are considered meat spoilage indicators. Described in this article are the results of a preliminary investigation of the applicability of proton transfer reaction mass spectrometry in the determination of cadaverine concentration in the volatile fraction of poultry meat samples stored in aerobic conditions. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry and determination of total viable bacteria were used as reference methods. It was determined that there is a good correlation (Pearson correlation of 0.96) between the concentration of cadaverine in the headspace of chicken meat samples stored over a period of 5 days and the total viable bacteria count. Based on the results, it can be concluded that the changes of cadaverine concentration in the meat samples' volatile fraction can be successfully monitored with a short time of a single analysis and with no sample preparation. GRAPHICAL ABSTRACT
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Affiliation(s)
- Wojciech Wojnowski
- Department of Analytical Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | | | - Kaja Kalinowska
- Department of Analytical Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Majchrzak
- Department of Analytical Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Dymerski
- Department of Analytical Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Piotr Szweda
- Department of Pharmaceutical Technology and Biochemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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22
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Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques. Meat Sci 2018; 139:7-14. [DOI: 10.1016/j.meatsci.2018.01.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 01/03/2018] [Accepted: 01/09/2018] [Indexed: 11/15/2022]
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23
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Pleva P, Cabáková V, Butor I, Pachlová V, Buňková L. Biogenic amines content in the fermented asian food in the Czech Republic. POTRAVINARSTVO 2018. [DOI: 10.5219/896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health.
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24
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Gu J, Liu T, Sadiq FA, Yang H, Yuan L, Zhang G, He G. Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.085] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Kernberger-Fischer I, Kehrenberg C, Klein G, Schaudien D, Krischek C. Influence of modified atmosphere and vacuum packaging with and without nanosilver-coated films on different quality parameters of pork. Journal of Food Science and Technology 2017; 54:3251-3259. [PMID: 28974810 DOI: 10.1007/s13197-017-2768-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/15/2017] [Accepted: 07/20/2017] [Indexed: 10/19/2022]
Abstract
Pork is often marketed in packages with high oxygen atmosphere (MAP) or vacuum to improve shelf life and appearance. As silver ions have antibacterial effects, food contact films coated with silver might improve the shelf life of meat. In the present study, pork was wrapped in commercially available films, coated with nanosilver particles, and stored in the two packaging variants MAP and vacuum for 12 days. During storage, samples were analyzed on days 1 (before packaging), 4, 8 and 12 for microbiological contamination, meat quality (e.g., pH, color), and for the percentages of the myoglobin (Mb) redox forms. In addition, the effects of the film were examined after inoculation of the meat with high quantities of methicillin-resistant Staphylococcus aureus (MRSA) cells before vacuum storage for 8 days. MAP storage resulted in higher lightness (L*) values, lower liquid loss and higher Mb oxidation compared to vacuum. Microbiological spoilage was partly affected by the packaging variants with reducing effects of the MAP. The nanosilver-coating only affects the Mb redox form percentages of the pork cutlets and on day 4 the L* values, whereas microbiological parameters were not influenced. As the nanosilver coating had no influence on the total viable bacteria counts as well as Pseudomonas spp., Enterobacteriaceae and MRSA counts, an advantage of the nanosilver coating on the shelf life could be excluded.
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Affiliation(s)
- Isa Kernberger-Fischer
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Corinna Kehrenberg
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Guenter Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Dirk Schaudien
- Fraunhofer-Institute for Toxicology and Experimental Medicine ITEM, Nikolai-Fuchs-Strasse 1, 30625 Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
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26
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Hao R, Liu Y, Sun L, Xia L, Jia H, Li Q, Pan J. Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone ( Haliotis discus hannai Ino ) during chill storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Boskovic M, Djordjevic J, Ivanovic J, Janjic J, Zdravkovic N, Glisic M, Glamoclija N, Baltic B, Djordjevic V, Baltic M. Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. Int J Food Microbiol 2017; 258:58-67. [PMID: 28759796 DOI: 10.1016/j.ijfoodmicro.2017.07.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 06/11/2017] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
Abstract
The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (106CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O2/50%CO2/20% N2) and stored at 3±1°C for 15days. GC-MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640μg/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05logCFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P<0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.
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Affiliation(s)
- Marija Boskovic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
| | - Jasna Djordjevic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia
| | - Jelena Ivanovic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia
| | - Jelena Janjic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia
| | - Nemanja Zdravkovic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia
| | - Milica Glisic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia
| | - Natasa Glamoclija
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia
| | - Branislav Baltic
- Institute for Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute for Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia
| | - Milan Baltic
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
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28
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Dong T, Zhang Y, Qi X, Liang M, Song S, Liu L, Wang Y, Yun X, Jin Y, Shuang Q. Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yuqin Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xiaojing Qi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Min Liang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Shuxin Song
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Linlin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yu Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
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29
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Cruz-Monterrosa RG, Reséndiz-Cruz V, Rayas-Amor AA, López M, la Lama GCMD. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat. Trop Anim Health Prod 2016; 49:145-152. [PMID: 27718105 DOI: 10.1007/s11250-016-1173-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2016] [Accepted: 09/30/2016] [Indexed: 11/27/2022]
Abstract
In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18-24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.
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Affiliation(s)
- Rosy G Cruz-Monterrosa
- Department of Food Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico
| | - Verónica Reséndiz-Cruz
- Genetic Resources and Livestock Productivity Program, Postgraduate College, Campus Montecillo, Texcoco, State of Mexico, Mexico
| | - Armando A Rayas-Amor
- Department of Food Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico
| | - Marcos López
- Department of Environmental Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico
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Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F. Technological Factors Affecting Biogenic Amine Content in Foods: A Review. Front Microbiol 2016; 7:1218. [PMID: 27570519 PMCID: PMC4982241 DOI: 10.3389/fmicb.2016.01218] [Citation(s) in RCA: 192] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Accepted: 07/21/2016] [Indexed: 12/17/2022] Open
Abstract
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.
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Affiliation(s)
- Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of TeramoMosciano Sant’Angelo, Italy
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
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Li M, Wang H, Sun L, Zhao G, Huang X. Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage. J Food Sci 2016; 81:M906-12. [PMID: 26954724 DOI: 10.1111/1750-3841.13238] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Accepted: 01/07/2016] [Indexed: 11/27/2022]
Abstract
The objective of this study was to predict the total viable counts (TVC) and total volatile basic nitrogen (TVB-N) in pork using an electronic nose (E-nose), and to assess the freshness of chilled pork during storage using different packaging methods, including pallet packaging (PP), vacuum packaging (VP), and modified atmosphere packaging (MAP, 40% O2 /40% CO2 /20% N2 ). Principal component analysis (PCA) was used to analyze the E-nose signals, and the results showed that the relationships between the freshness of chilled pork and E-nose signals could be distinguished in the loadings plots, and the freshness of chilled pork could be distributed along 2 first principal components. Multiple linear regression (MLR) was used to correlate TVC and TVB-N to E-nose signals. High F and R2 values were obtained in the MLR output of TVB-N (F = 32.1, 21.6, and 24.2 for PP [R2 = 0.93], VP [R2 = 0.94], and MAP [R2 = 0.95], respectively) and TVC (F = 34.2, 46.4, and 7.8 for PP [R2 = 0.98], VP [R2 = 0.89], and MAP [R2 = 0.85], respectively). The results of this study suggest that it is possible to use the E-nose technology to predict TVB-N and TVC for assessing the freshness of chilled pork during storage.
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Affiliation(s)
- Miaoyun Li
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Haibiao Wang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Lingxia Sun
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Xianqing Huang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
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Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fernandes MH, Fraqueza MJ, Elias M. Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction. Meat Sci 2016; 116:34-42. [PMID: 26848738 DOI: 10.1016/j.meatsci.2016.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 12/16/2015] [Accepted: 01/26/2016] [Indexed: 10/22/2022]
Abstract
The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.
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Affiliation(s)
- Marta Laranjo
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Gomes
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria Eduarda Potes
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria João Cabrita
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Raquel Garcia
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - João Miguel Rocha
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Luísa Cristina Roseiro
- Instituto Nacional de Investigação Agrária e Veterinária, I.P., Campus do IAPMEI (Edifício S), Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Maria José Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria Helena Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria João Fraqueza
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Miguel Elias
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.
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