Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets

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.

Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage

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.

Mo5N6 nanosheets for fluorescent quenching and target recognition: Highly selectively sensing of sodium hexametaphosphate

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.

Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish

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.

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

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.

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

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.

Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging

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.

Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin

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.

Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters

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.

Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets

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.

Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters

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.

Dietary pH Enhancement Improves Metabolic Outcomes in Diet-Induced Obese Male and Female Mice: Effects of Beef vs. Casein Proteins

(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.

Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

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%.

Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice

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.

High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky

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).

Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs

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.

Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure

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.

Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet

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.

Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage

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.

Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers

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.

Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage

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.

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

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 (a_w), 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 a_w 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.

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress

Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).

Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

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.

Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

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.

Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking

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.

Application of Traditional Chinese Herbal Medicine By-products as Dietary Feed Supplements and Antibiotic Replacements in Animal Production

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.