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Yang M, Zhu Y, Ying T, Rong J, Wang P, Hu Y. Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets. Food Chem 2024; 453:139618. [PMID: 38795435 DOI: 10.1016/j.foodchem.2024.139618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 04/23/2024] [Accepted: 05/07/2024] [Indexed: 05/28/2024]
Abstract
This study aimed to develop a satisfactory essential oil (EO) nano-emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (6:4, wt%/wt%) nano-emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 3:2 Km (mass ratio of surfactant to co-surfactant). The obtained nano-emulsion exhibited 100.42 ± 0.96 nm oil diameter at 4 °C after 15-day storage, coupled with high stability after centrifugation, freeze-thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano-emulsion-treated grass carp fillets exhibited improved textural properties, higher water-holding capacity (74.23 % ± 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 ± 0.30 mg/100g)/thiobaric acid (TBA,0.43 ± 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 ± 0.21 lgCFU/g). This study facilitates understanding the combined EOs nano-emulsion on improving the shelf life of grass carp fillets.
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Affiliation(s)
- Mingtao Yang
- College of Chemistry and Bioengineering, Yichun University, Yichun 336000, China
| | - Yunshan Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Tianhao Ying
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Pengkai Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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Köker Ö, Kılıç B, Şimşek A. Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage. Food Sci Nutr 2024; 12:4330-4341. [PMID: 38873489 PMCID: PMC11167178 DOI: 10.1002/fsn3.4099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 02/28/2024] [Accepted: 03/01/2024] [Indexed: 06/15/2024] Open
Abstract
This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced by using different combination doses of fenugreek seed flour, sweet red pepper, and garlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased (p < .05). The hardness, gumminess, and chewiness values of hamburgers containing çemen paste were generally lower than those of control (p < .05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growth and moisture, fat and ash contents. Protein contents of hamburgers containing çemen paste or breadcrumbs were generally higher than that of control (p < .05). Çemen paste usage in hamburgers generally decreased the L* values and increased the b* values (p < .05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p < .05). Lower oxidation levels were generally observed in hamburgers containing 3% or lower doses of fenugreek seed flour and 4.5% of garlic powder in çemen paste (p < .05). It was concluded that çemen paste usage in hamburger patty processing has the potential to improve the quality characteristics and delay oxidative changes.
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Affiliation(s)
- Ömer Köker
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIspartaTurkey
| | - Birol Kılıç
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIspartaTurkey
| | - Azim Şimşek
- Department of Food ProcessingEgirdir Vocational SchoolIsparta University of Applied SciencesIspartaTurkey
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3
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Huang W, Wu Y, Xia C, Guo L. Mo 5N 6 nanosheets for fluorescent quenching and target recognition: Highly selectively sensing of sodium hexametaphosphate. Talanta 2024; 273:125861. [PMID: 38458081 DOI: 10.1016/j.talanta.2024.125861] [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: 09/11/2023] [Revised: 01/10/2024] [Accepted: 02/29/2024] [Indexed: 03/10/2024]
Abstract
Typical fluorescent biosensors use fluorescently labeled ssDNA for target recognition and nanomaterials for signal transduction. Herein, we propose a reverse sensing strategy that Mo5N6 nanosheets are used for target recognition while fluorescein (FAM)-labeled ssDNA only serves for signal generation. We discover that Mo5N6 nanosheets show high fluorescence quenching ability (>95%) and selective recognition for sodium hexametaphosphate (SHMP). After FAM-labeled ssDNA is adsorbed on Mo5N6 nanosheets, the fluorescence is quenched due to the photoinduced electron transfer (PET) effect between FAM and Mo5N6 nanosheets. SHMP can specifically displace the adsorbed FAM-labeled ssDNA from Mo5N6 nanosheets, resulting in more than 80% fluorescence recovery on addition of 5 μmol L-1 SHMP. This biosensor can sensitively detect SHMP down to 150 nmol L-1 and selectively recognize SHMP over glucose, lactose, common amino acids, Zn2+, Mg2+, Ca2+ and other phosphates (such as Na2HPO4, sodium pyrophosphate, sodium tripolyphosphate). This biosensor also shows great potential for the detection of SHMP in bacon sample. This work not only provides a facile sensitive and selective biosensor for SHMP but also exploits the application of transition metal nitrides in the field of sensing and biosensing.
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Affiliation(s)
- Wenying Huang
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, 350116, China
| | - Yali Wu
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, 350116, China
| | - Chunqiu Xia
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, 350116, China
| | - Liangqia Guo
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, 350116, China.
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Azizi M, Jahanbin K, Shariatifar N. Evaluation of whey protein coating containing nanoliposome dill ( Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish. Food Chem X 2024; 21:101110. [PMID: 38282826 PMCID: PMC10818196 DOI: 10.1016/j.fochx.2023.101110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/12/2023] [Accepted: 12/30/2023] [Indexed: 01/30/2024] Open
Abstract
The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, -16.3 to -11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85-70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties.
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Affiliation(s)
- Mozhgan Azizi
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Kambiz Jahanbin
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Shabani M, Ghorbani-HasanSaraei A, Shariatifar N, Savadkoohi F, Shahidi SA. Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens ( Escherichia coli and Listeria monocytogenes) in minced camel meat. Food Chem X 2023; 20:101050. [PMID: 38144767 PMCID: PMC10740059 DOI: 10.1016/j.fochx.2023.101050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/23/2023] [Accepted: 12/04/2023] [Indexed: 12/26/2023] Open
Abstract
The goal of research was to investigate the impact of nanoliposome and free forms of nettle (Urtica dioica L.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, Listeria monocytogenes and Escherichia coli were inoculated into minced camel meat. The outcomes expressed the zeta potential, particle size, polydispersity index and efficiency of encapsulation of prepared nanoliposome were -17.5 mV to -12.8 mV, 143 to 158 nm, 0.77 ± 0.05 to 0.86 ± 0.07 Mw/Mn and 50.26-67.28 %, respectively. Also, according to the microbial analysis, the MIC of EO and nanoliposome-EO (N-EO) for E.coli was 25 ± 2.5 and 25 ± 2.1 mg/mL, respectively, and for L. monocytogenes was 12.5 ± 2.1 and 12.5 ± 2.1 mg/mL, respectively, and the MBC of EO and N-EO for L. monocytogenes was 50 ± 3.1 and 50 ± 3.2 mg/mL, respectively, and for E. coli was 50 ± 2.2 and 50 ± 2.2 mg/mL, respectively. The highest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay were detected in the BHT 200 (94.7 ± 2.7 and 95.6 ± 3.2, respectively) and lowest of them were detected NEO1% (33.7 ± 12.2 and 22.37 ± 0.22, respectively). After 18 days, the minimum value of pH was identified in the N-EO 2 % group incubated with L. monocytogenes (with pH = 6.9) and E. coli (with pH = 6.87). Furthermore, after 18 days of storage, the minimum TVB-N (total volatile basic nitrogen) value was observed in the N-EO group (26.89 mg N/100 g) and the maximum TVB-N value was observed in the control group (33.78 mg N/100 g). Finally, the N-EO and control treatment (during the experiment) had the highest and lowest sensory evaluation score, respectively. Finally, the N-EO group got a highest sensory score, whilst the group of control got the lowest acceptance score, after 18 days of storage. Based on the outcomes obtained from this research, using nettle (Urtica dioica L.) EO (in nanoliposome form) increases the storing time of minced camel meat.
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Affiliation(s)
- Masoudeh Shabani
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | | | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Faezeh Savadkoohi
- Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Anvar N, Nateghi L, Shariatifar N, Mousavi SA. The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C. Food Chem X 2023; 19:100842. [PMID: 37780295 PMCID: PMC10534171 DOI: 10.1016/j.fochx.2023.100842] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165 nm and 146-160 nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76-69.8% in nano EO (NEO) and 53.23-67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.01, 0.62 ± 0.02, 0.62 ± 0.01 and 0.62 ± 0.01 mg/mL, respectively, and for E. coli was 0.62 ± 0.01, 0.62 ± 0.01, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.02, 0.62 ± 0.03, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively, and for E. coli was0.62 ± 0.01, 1.25 ± 0.1, 2.5 ± 0.2, 2.5 ± 0.2 mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18 day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH = 6.5 and NEO group (27 mg N/100 g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18 days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat.
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Affiliation(s)
- Narges Anvar
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Zorn VE, Brandebourg TD, Mullenix MK, Belk AD, Ale KB, Abrahamsen FW, Gurung NK, Sawyer JT. Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging. Animals (Basel) 2023; 13:2628. [PMID: 37627419 PMCID: PMC10451711 DOI: 10.3390/ani13162628] [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: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield.
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Affiliation(s)
- Virginia E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Terry D. Brandebourg
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Mary K. Mullenix
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Khim B. Ale
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Frank W. Abrahamsen
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Nar K. Gurung
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
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Kim YJ, Kim TK, Yun HJ, Kim J, Cha JY, Lee JH, Choi YS. Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin. Meat Sci 2023; 199:109142. [PMID: 36822054 DOI: 10.1016/j.meatsci.2023.109142] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 02/21/2023]
Abstract
For the development of healthier meat products, the grafted myofibrillar protein was evaluated as an ingredient that can substitute phosphate in brined loin. Individual brine solutions, consisting of salt (negative control, NP), salt + sodium tripolyphosphate (positive control, PC), salt + myofibrillar protein without grafting (MP), salt + myofibrillar protein grafted at high concentration (GMP-H), and salt + myofibrillar protein grafted at low concentration (GMP-L), were added to the pork loin by 40% of their weight. Differential scanning calorimetry demonstrated that MP and GMP-H lowered the thermal energy for the transition of myosin and actin, thereby improving the thermal stability of pork loin and increasing protein solubility. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that thicker protein bands appeared in MP and GMP-H samples while exhibiting increased pH values, moisture content, water holding capacity, and processing yield. Accordingly, the shear force of MP and GMP-H decreased. Lipid oxidation of pork loin was increased in MP, whereas it decreased in GMP-H. Thus, GMP-L is a potential substitute for phosphate since it improves physicochemical properties and prevents the lipid oxidation of pork loin.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Jung Yun
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03027-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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10
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An aggregation induced emission based simple and sensitive fluorescence ‘Turn-On’ method for monitoring sodium hexa-meta-phosphate, a food preservative. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Cao C, Xu Y, Liu M, Kong B, Zhang F, Zhang H, Liu Q, Zhao J. Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters. Foods 2022; 11:foods11223581. [PMID: 36429173 PMCID: PMC9688976 DOI: 10.3390/foods11223581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/12/2022] Open
Abstract
The present study investigated the additive effects of L-Arginine (L-Arg) with potassium carbonate (PC) on the quality characteristics of phosphate-free frankfurters. The results showed that L-Arg combined with PC could act as a viable phosphate replacer by decreasing cooking loss and improving the textural properties of phosphate-free frankfurters (p < 0.05), mainly because of its pH-raising ability. Moreover, L-Arg could assist PC in effectively retarding lipid oxidation in phosphate-free frankfurters during storage (p < 0.05). Furthermore, 0.1% L-Arg combined with 0.15% PC was found to exhibit the best optimal phosphate-replacing effect. This combination could also overcome quality defects and promote the sensory attributes of phosphate-free frankfurters to the maximum extent. Therefore, our results suggest that L-Arg combined with PC can be considered a feasible alternative for the processing of phosphate-free frankfurters with an improved quality profile and superior health benefits.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yining Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Meiyue Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fengxue Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
- Correspondence: (Q.L.); (J.Z.); Tel.: +86-451-5519-0675 (Q.L.)
| | - Jinhai Zhao
- Institute of Advanced Technology, Heilongjiang Academy of Science, Harbin 150001, China
- Correspondence: (Q.L.); (J.Z.); Tel.: +86-451-5519-0675 (Q.L.)
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12
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Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi SA. The Effects of Mentha pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish ( Hypophthalmichthys molitrix). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Neda Pouryousef
- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
| | - Mohammad Ahmady
- Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Savadkooh, Mazandaran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Sara Jafarian
- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
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Tan A, Ağaç B, Şen DB, Kılıç B. Effects of incorporating conjugated linoleic acid into hamburger patties and whey protein isolate based edible film formulation on lipid oxidation and microbial growth in hamburger patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayşenur Tan
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Betül Ağaç
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Damla Bilecen Şen
- Department of Food Engineering, Faculty of Engineering and Architecture Burdur Mehmet Akif Ersoy University Burdur Turkey
| | - Birol Kılıç
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
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14
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Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Zheng J, Qu J, Peng H, Chen W, Hu A. Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets. FOOD SCI TECHNOL INT 2022:10820132221111973. [PMID: 35790392 DOI: 10.1177/10820132221111973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In aquatic products companies, saccharides and phosphates are often used to impregnate products to improve their quality. Insignificant impregnation effect is a main problem met in the impregnation process. The effect of ultrasonic-assisted impregnation on the storage quality of snakehead fish fillets at -18°C was studied. For all samples, such parameters as water holding capacity, pH value, salt-soluble protein content, whiteness and cooking loss rate were examined periodically. Furthermore, the changes of moisture distribution and migration in snakehead fish fillets during storage were investigated using low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The results demonstrated that ultrasonic-assisted impregnation showed better anti-freeze and water holding capacity effects than that of cryoprotectant impregnation alone. Therefore, ultrasonic treatment could be used as an effective way to improve the quality of snakehead fish fillets during the frozen process. This study could provide a broad application prospect in aquatic product processing industry.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China.,Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin, PR China
| | - Jiaming Qu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Haihai Peng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
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16
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Yuan D, Cao C, Kong B, Sun F, Zhang H, Liu Q. Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters. Meat Sci 2022; 189:108823. [PMID: 35429824 DOI: 10.1016/j.meatsci.2022.108823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/20/2022] [Accepted: 04/05/2022] [Indexed: 01/23/2023]
Abstract
Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.
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Affiliation(s)
- Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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17
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Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi SA. The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01514-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Dietary pH Enhancement Improves Metabolic Outcomes in Diet-Induced Obese Male and Female Mice: Effects of Beef vs. Casein Proteins. Nutrients 2022; 14:nu14132583. [PMID: 35807769 PMCID: PMC9268221 DOI: 10.3390/nu14132583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 02/01/2023] Open
Abstract
(1) Consumption of diets that are caloric dense but not nutrient dense have been implicated in metabolic diseases, in part through low-grade metabolic acidosis. Mitigation strategies through dietary intervention to alleviate acidosis have not been previously reported. Our objective is to determine the effects of pH enhancement (with ammonia) in high fat diet-induced obese mice that were fed beef or casein as protein sources compared to low fat diet-fed mice. (2) Methods: B6 male and female mice were randomized (n = 10) into eight diets that differ in protein source, pH enhancement of the protein, and fat content, and fed for 13 weeks: low fat (11% fat) casein (LFC), LF casein pH-enhanced (LFCN), LF lean beef (LFB), LFBN, high fat (46%) casein (HFC), HFCN, HF beef (HFB), and HFBN. Body weights and composition, and glucose tolerance tests were conducted along with terminal serum analyses. Three-way ANOVA was performed. (3) Results: A significant effect of dietary fat (LF vs. HF) was observed across all variables in both sexes (final body weight, fat mass, glucose clearance, and serum leptin). Importantly, pH enhancement significantly reduced adiposity (males only) and final body weights (females only) and significantly improved glucose clearance in both sexes. Lastly, clear sex differences were observed across all variables. (4) Conclusions: Our findings demonstrate metabolic benefits of increasing dietary pH using ammonia, while high fat intake per se (not protein source) is the major contributor to metabolic dysfunctions. Additional research is warranted to determine mechanisms underlying the beneficial effects of pH enhancement, and interactions with dietary fat content and proteins.
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19
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The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01213-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Homayounpour P, Alizadeh Sani M, Shariatifar N. Application of nano‐encapsulated
Allium sativum
L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene Department of Environmental Health Engineering School of Public Heath Tehran University of Medical Sciences Tehran Iran
| | - Nabi Shariatifar
- Division of Food Safety and Hygiene Department of Environmental Health Engineering School of Public Heath Tehran University of Medical Sciences Tehran Iran
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21
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Sun X, You J, Dong Y, Xu L, Maynard CJ, Owens CM. Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality. Foods 2021; 10:2499. [PMID: 34681548 PMCID: PMC8535657 DOI: 10.3390/foods10102499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Yan Dong
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Ligen Xu
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA; (C.J.M.); (C.M.O.)
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA; (C.J.M.); (C.M.O.)
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22
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Hu X, Wan L, Liu S, Chen B, Li W, Wu C, Xiong T, Xi S, Mao H, Liu S. Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice. Anim Sci J 2021; 92:e13638. [PMID: 34585472 DOI: 10.1111/asj.13638] [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: 04/08/2021] [Revised: 07/26/2021] [Accepted: 08/12/2021] [Indexed: 11/25/2022]
Abstract
The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked.
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Affiliation(s)
- Xiaolong Hu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Lei Wan
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Shuibing Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Biao Chen
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Wen Li
- Agriculture and Rural Affairs Bureau of Ningdu County, Ganzhou, China
| | - Chonghua Wu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Ting Xiong
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Suwang Xi
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Huirong Mao
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Sanfeng Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
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23
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High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021; 181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [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: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
Abstract
The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05). The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). The MR+HHP samples had significantly higher moisture content than the HHP samples (P > 0.05) when the water activity was maintained at approximately 0.7. MR+HHP contributed to a shorter T21 value and a higher P21 value, which indicated an improvement in the water-binding ability of the beef muscle. Analysis of the microstructure showed that MR+HHP led to the fracture of the Z-line and destruction of the sarcomere structure. Sensory analysis showed that MR+HHP-200 samples had significantly higher tenderness and overall acceptable scores than other samples (P < 0.05).
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24
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Li Y, Cui L, Du F, Han X, Li J. Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid (
Illex
argentinus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Lei Cui
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Fengxia Du
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xiao Han
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jianrong Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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25
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Tenderis B, Kılıç B, Yalçın H, Şimşek A. Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111169] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Combination of spectral and image information from hyperspectral imaging for the prediction and visualization of the total volatile basic nitrogen content in cooked beef. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00983-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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27
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Şen DB, Kılıç B. Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs. Meat Sci 2021; 179:108547. [PMID: 33989837 DOI: 10.1016/j.meatsci.2021.108547] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 12/25/2020] [Accepted: 05/04/2021] [Indexed: 12/12/2022]
Abstract
This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that WPC containing ME delayed lipid oxidation in meatballs during both refrigerated and frozen storage (P < 0.05). Moreover, the use of AE in WPC suppressed microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.
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Affiliation(s)
- Damla Bilecen Şen
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
| | - Birol Kılıç
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
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28
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Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure. Food Chem 2021; 358:129823. [PMID: 33940304 DOI: 10.1016/j.foodchem.2021.129823] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/22/2021] [Accepted: 04/09/2021] [Indexed: 01/20/2023]
Abstract
Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs were studied. Results showed that NaCl and STPP acted differently whereby NaCl addition increased the surface hydrophobicity of the egg proteins and STPP addition increased the protein solubility and the negative surface charge. When combined together, these changes led to a significant increase in a number of intermolecular forces after heat treatment, including hydrophobic interactions, disulfide bonds, and hydrogen bonds, contributing to the best structure and texture of the whole egg gels enriched with binary salts. The amount of the free water in the heat-induced gel products with the addition of both NaCl and STPP were the least as compared to systems with single salt addition, which was related to the coarse and dense network microstructure.
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29
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Homayonpour P, Jalali H, Shariatifar N, Amanlou M. Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet. Int J Food Microbiol 2021; 341:109047. [PMID: 33515813 DOI: 10.1016/j.ijfoodmicro.2021.109047] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 11/28/2020] [Accepted: 01/01/2021] [Indexed: 01/21/2023]
Abstract
Nowadays, adding biological compounds to food packaging is one of the types of active packaging. The aim of this study was to prepare a new degradable coating with free and nano-encapsulated Cumino cyminum L. essential oil (CCEO) with nanochitosan (Nch) base to evaluate the microbial, chemical and sensory properties of sardine fillet samples for 16 days at 4 °C. Nanoliposome using different soy lecithin ratios and cholesterol concentrations (60:0, 50:10, 40:20, and 30:30) and technique of thin-film hydration-sonication, were prepared with a range of 140-164 nm size. Encapsulation efficiency (EE) and distribution of nanoliposomes size were calculated 0.80-0.90 and 49.85-73.01% respectively. To coat sardine fillet samples, nanoliposomes with the lower size of droplet and higher EE percent were selected. The outcomes indicated that coating treatments can effectively inhibit microbial growth and chemical spoilage reflected at lower pH, peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) (P < 0.05). In fact, the results of chemical and microbiological characteristics showed that the samples treated with nanocitosan/nano essential oil (NEO) showed the lowest value among other treatments during the experimental period, in the following, Nch-EO, Nch and control. pH, PV, TBARs, total viable counts (TVC), total pseudomonads count (TPC), and lactic acid bacteria (LAB) were 6.85, 0.03 (mg MDA/kg), 5.23 (mEq/kg), 3.67 (CFU/g), 3.47 (CFU/g), and 4.7 (CFU/g), respectively for Nch-NEO at the end of storage time. In addition, during the experimental period, the highest sensory properties were obtained for the Nch-NEO group. Encapsulation of CCEO reduces the rate of diffusion, thus increasing antimicrobial and antioxidant activity, as well as improving sensory properties. According to the results of this study, CCEO-encapsulated nanochitosan coatings can be used as a potent coating to increase sardine shelf life.
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Affiliation(s)
- Parisa Homayonpour
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Hossein Jalali
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
| | - Massoud Amanlou
- Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran; Experimental Medicine Research Center, Tehran University of Medical Sciences, Tehran, Iran
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30
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Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage. Food Chem 2021; 348:129134. [PMID: 33516993 DOI: 10.1016/j.foodchem.2021.129134] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 01/05/2021] [Accepted: 01/14/2021] [Indexed: 12/16/2022]
Abstract
In this study, similarities and differences of sodium tripolyphosphate (STPP) and sodium trimetaphosphate (STMP) pre-soaking on the stability of muscle proteins in shrimp were investigated during 12 weeks of frozen storage (-30 °C). The physicochemical analysis indicated significant improvements in the WHC, springiness, chewiness, and thermal stability of STPP and STMP pre-soaked samples when compared to the control. Interestingly, STMP pre-soaking showed better cryoprotective effects than the STPP treatment when the storage period reached the end of the 12 weeks. Furthermore, the label-free based proteomics results indicated that 62 upregulated differentially abundant proteins (DAPs) were detected in STMP when compared to STPP. These identified DAPs specifically included 40S ribosomal proteins, actin-related proteins, heat shock proteins, myosin heavy chain, and tubulin beta chain. Additionally, the gene ontology (GO) and eukaryotic clusters of orthologous group (KOG) analyses verified that the incorporation of STMP molecules enhanced the resistance of cytoskeleton proteins to cold-temperature stress.
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31
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Homayounpour P, Jalali H, Shariatifar N, Amanlou M, khanjari A. Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1819497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Parisa Homayounpour
- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
| | - Hossein Jalali
- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Massoud Amanlou
- Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
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32
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Bharti SK, Pathak V, Alam T, Arya A, Singh VK, Verma AK, Rajkumar V. Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage. J Food Sci 2020; 85:2857-2865. [DOI: 10.1111/1750-3841.15365] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/18/2020] [Accepted: 05/21/2020] [Indexed: 11/28/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Vikas Pathak
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under Aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar Uttarakhand India
| | - Vinod Kumar Singh
- Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura Uttar Pradesh India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura Uttar Pradesh India
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Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers. Foods 2020; 9:foods9081022. [PMID: 32751777 PMCID: PMC7466223 DOI: 10.3390/foods9081022] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 07/22/2020] [Accepted: 07/28/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (n = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Correspondence:
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy; (S.M.); (A.D.B.)
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Pedonese
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy; (S.M.); (A.D.B.)
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Cao Y, Ma W, Huang J, Xiong YL. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105722] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Şimşek A, Kılıç B. Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage. Meat Sci 2020; 169:108217. [PMID: 32590277 DOI: 10.1016/j.meatsci.2020.108217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/05/2020] [Accepted: 06/07/2020] [Indexed: 10/24/2022]
Abstract
The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef döner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Döners containing STP had higher pH than those with HMP or SPP (P < .05). Regardless of ePP ratio in the total added PP (0.5%), added ePP created the same effect on CL and pH as 0.5% uPP in döner samples. The highest orthophosphate (OP) was obtained with STP, followed by SPP, HMP and control (no PP; P < .05). OP values generally decreased with increasing ePP ratio up to 0.4% in the total added PP (P < .05). Thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) in döners containing PP were lower than control (P < .05). The lowest TBARS and LPO were determined in döners containing STP or SPP (P < .05). In general, increasing ePP ratio (up to 0.2% for STP and SPP, and 0.4% for HMP) in the total added PP provided further reduction in TBARS and LPO (P < .05). TBARS and LPO results suggested that ePP incorporation may be strategic implementation for meat industry to control lipid oxidation in ready to eat döner kebab.
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Affiliation(s)
- Azim Şimşek
- Egirdir Vocational School, Department of Food Processing, Isparta University of Applied Sciences, Isparta, Turkey.
| | - Birol Kılıç
- Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, Isparta 32260, Turkey
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Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef. Int J Food Microbiol 2020; 321:108560. [PMID: 32078866 DOI: 10.1016/j.ijfoodmicro.2020.108560] [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: 11/19/2019] [Revised: 01/30/2020] [Accepted: 02/10/2020] [Indexed: 11/22/2022]
Abstract
Foodborne illnesses affect the health of consumers worldwide, and thus searching for potential antimicrobial agents against foodborne pathogens is given an increased focus. This research evaluated the influence of sodium lactate (SL), encapsulated (e) and unencapsulated (u) polyphosphates (PP; sodium tripolyphosphate, STP; sodium acid pyrophosphate, SPP), and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef during 30 day storage at 4 or 10 °C. pH, water activity (aw), oxidation-reduction potential (ORP) and S. Typhimurium, E. coli O157:H7 and S. aureus counts were determined. S. Typhimurium was not found in SPP-SL combination groups after 30 day storage at 4 °C (P <0.05). Lower S. Typhimurium levels were determined in only SL containing groups stored at 10 °C than group with only tested microorganism (MO, P < 0.05). Although there was no change in S. Typhimurium load in all SL incorporated groups during 10 °C storage, S. Typhimurium count increased in other groups (P < 0.05). E. coli O157:H7 in MO and STP groups showed an increase at 4 °C, whereas it decreased in SPP-SL combination groups (P < 0.05). A gradual increase in E. coli O157:H7 at 10 °C was determined in MO and only PP incorporated groups, whereas there was a decrease in STP-SL or SPP-SL combination groups (P < 0.05). E. coli O157:H7 count was stable in SL containing groups during 10 °C storage. A gradual decrease in S. aureus was determined in all treatments at 4 °C, whereas S. aureus count increased in MO and uSTP groups during 10 °C storage (P < 0.05). There was no change in S. aureus level in only eSTP or uSPP or ueSTP containing groups at 10 °C, meantime it decreased in other groups (P < 0.05). The lowest S. aureus load was achieved by uSPP-SL or eSPP-SL or ueSPP-SL combinations after 30 days at both storage temperatures (P < 0.05). In general, pH was higher in samples with STP than those with SPP and control (P < 0.05). The lowest aw was generally obtained in all SL containing groups at both storage temperatures (P < 0.05). Lower ORP was determined in all PP incorporated groups during storage at both temperatures compared to others (P < 0.05). ORP in all treatments generally increased (P < 0.05) during storage at both storage temperatures. This study showed that encapsulation is not a factor affecting antimicrobial efficiency of PP and using PP-SL combinations have synergistic effect on reducing the viability of S. Typhimurium, E. coli O157:H7 and S. aureus and their subsequent growth ability in cooked ground beef.
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Cao Y, Ma W, Wang J, Zhang S, Wang Z, Zhao J, Fan X, Zhang D. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress. Food Funct 2020; 11:1996-2004. [DOI: 10.1039/c9fo02412c] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).
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Affiliation(s)
- Yungang Cao
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Wenhui Ma
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Jiankang Wang
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Shuhua Zhang
- Air Force Characteristic Medical Center
- Beijing 10089
- China
| | - Zhenyu Wang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Product Processing
- Ministry of Agriculture
- Beijing, 100193
| | - Jing Zhao
- School of Kinesiology and Nutritional Science
- California State University
- Los Angeles
- USA
| | - Xin Fan
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Dequan Zhang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Product Processing
- Ministry of Agriculture
- Beijing, 100193
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Liu Q, Zhang M, Bhandari B, Xu J, Yang C. Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106771] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage. COATINGS 2019. [DOI: 10.3390/coatings9120827] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.
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Kılıç B, Şimşek A, Claus JR, Karaca E, Bilecen D. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage. FOOD SCI TECHNOL INT 2019; 26:213-221. [PMID: 31604384 DOI: 10.1177/1082013219881519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolyphosphate (encapsulated sodium tripolyphosphate, unencapsulated sodium tripolyphosphate) led to lower cooking loss compared to sodium pyrophosphate in both meat species (p < 0.05). Increasing encapsulated sodium tripolyphosphate up to 0.3% decreased cooking loss in ground beef (p < 0.05). Added encapsulated polyphosphate at 0.5% had the same effect on pH as 0.5% unencapsulated polyphosphate in the cooked ground beef and chicken. A higher accumulation of orthophosphate was determined in the samples with sodium tripolyphosphate compared to those with sodium pyrophosphate (p < 0.05). Inclusion of a minimum of 0.1% encapsulated polyphosphate decreased thiobarbituric acid reactive substances and lipid hydroperoxides on 7 d. Increasing encapsulated sodium tripolyphosphate and encapsulated sodium pyrophosphate up to 0.2% in beef decreased thiobarbituric acid reactive substances at 7 d. Addition of 0.4% encapsulated sodium tripolyphosphate and 0.3% encapsulated sodium pyrophosphate in chicken prevented any increase in TBARS during storage. Incorporating encapsulated sodium pyrophosphate at 0.3% inhibited lipid hydroperoxide formation in beef and chicken. The meat industry could achieve enhanced lipid oxidation inhibition by replacing some of the unencapsulated polyphosphate with encapsulated polyphosphate in their product formulations.
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Affiliation(s)
- Birol Kılıç
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Azim Şimşek
- Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey
| | - James R Claus
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, University of Wisconsin-Madison, Madison, USA
| | - Esra Karaca
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Damla Bilecen
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
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Tian X, Shao L, Yu Q, Yang H, Li X, Dai R. Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking. Int J Food Microbiol 2019; 304:11-18. [PMID: 31146053 DOI: 10.1016/j.ijfoodmicro.2019.05.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/15/2019] [Accepted: 05/22/2019] [Indexed: 01/16/2023]
Abstract
In this study, the effects of ohmic cooking (OH) and water bath cooking (WB) on the reduction of Escherichia coli O157:H7 inoculated in pork batter with addition of sodium chloride (NaCl) were studied, and the recovery and growth of OH and WB treated E. coli O157:H7 were also investigated during storage. The time for samples cooked by OH to reach the targeted endpoint temperature (61, 65, and 72 °C) was shorter than that of WB, and the addition of NaCl dramatically shortened the cooking time of OH treated samples, however, no significant effect was observed by WB. Samples with NaCl and cooked by OH had lower cooking loss than that of WB, but the inactivation effect of E. coli O157:H7 by OH was comparable to WB. During storage, the recovery and growth of sublethally injured E. coli O157:H7 were slower at 4 °C, and storage at 4 °C for 24 h delayed their recovery at 37 °C from 36 h to 48 h. These results indicated that OH had greater potential in the application of meat batter processing.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Huan Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Abdallah A, Zhang P, Zhong Q, Sun Z. Application of Traditional Chinese Herbal Medicine By-products as Dietary Feed Supplements and Antibiotic Replacements in Animal Production. Curr Drug Metab 2019; 20:54-64. [PMID: 29788885 DOI: 10.2174/1389200219666180523102920] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 03/08/2018] [Accepted: 04/17/2018] [Indexed: 12/20/2022]
Abstract
BACKGROUND Misuse of synthetic antibiotics in livestock leads to the transfer of antibiotic resistant pathogens into humans and deposits toxic residues in meat and milk. There is therefore an urgent need for safe and viable alternative approaches to improve the nutrition and wellbeing of farm animals. An alternative source that has been widely exploited is Traditional Chinese Herbal Medicine (TCHM). These herbs contain several but less toxic bioactive compounds which are generally regarded as biodegradable. Recently, advances in the knowledge of the importance of TCHM have led to a rapid increase in its production and hence, increasing the amount of by-products generated. Such by-products have become a serious environmental challenge because producers regard them as industrial waste and discard them directly. This review summarizes scientific findings on the bioactive compounds in TCHM and TCHM by-products, discusses functional dietary patterns and outlines challenges that may hinder full utilization of TCHM by-products in animal production. METHODS Information for this review was obtained through scientific databases and websites such as Pubmed and Google scholar from 2004 to 2017 using experimental studies on bioactive compounds in TCHM and their effects in animal production. RESULTS Studies have shown that TCHM by-products contain high amounts of bioactive compounds which confer several nutritional and health benefits to animals and thus could be incorporated as feed additives. CONCLUSION The findings for this review indicate that TCHM by-products apart from being a good alternative for synthetic antibiotics could also minimize the current environmental challenges associated with its disposal.
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Affiliation(s)
- Abedin Abdallah
- Key Lab of Animal Nutrition and Feed Science, Key Lab of Animal Production, Product Quality and Security, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
| | - Pei Zhang
- Key Lab of Animal Nutrition and Feed Science, Key Lab of Animal Production, Product Quality and Security, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
| | - Qingzhen Zhong
- Key Lab of Animal Nutrition and Feed Science, Key Lab of Animal Production, Product Quality and Security, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
| | - Zewei Sun
- Key Lab of Animal Nutrition and Feed Science, Key Lab of Animal Production, Product Quality and Security, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
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Li S, Tang S, Yan L, Li R. Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1624553] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Sining Li
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
| | - Shanhu Tang
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
| | - Liguo Yan
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
| | - Ruiqi Li
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
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BİLECEN D, KILIÇ B. Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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RUÍZ-CRUZ S, VALENZUELA-LÓPEZ CC, CHAPARRO-HERNÁNDEZ S, ORNELAS-PAZ JDJ, TORO-SÁNCHEZ CLDEL, MÁRQUEZ-RÍOS E, LÓPEZ-MATA MA, OCAÑO-HIGUERA VM, VALDEZ-HURTADO S. Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.23117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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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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48
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Pabast M, Shariatifar N, Beikzadeh S, Jahed G. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.047] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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49
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Kılıç B, Şimşek A, Claus J, Karaca E, Bilecen D. Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Ramachandraiah K, Choi MJ, Hong GP. Micro- and nano-scaled materials for strategy-based applications in innovative livestock products: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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