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Cava R, Ladero L, Riaguas E, Vidal-Aragón MC. Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins. Foods 2024; 13:360. [PMID: 38338496 PMCID: PMC10855663 DOI: 10.3390/foods13030360] [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: 12/24/2023] [Revised: 01/10/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Tradinnoval Research Group, INBIO G+C, Campus Universitario, 10003 Cáceres, Spain
| | - Luis Ladero
- R&D Department, INCARLOPSA, 37770 Guijuelo, Spain;
| | - Enrique Riaguas
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
| | - M. Carmen Vidal-Aragón
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
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Lee Y, Yoon Y. Principles and Applications of Non-Thermal Technologies for Meat Decontamination. Food Sci Anim Resour 2024; 44:19-38. [PMID: 38229860 PMCID: PMC10789560 DOI: 10.5851/kosfa.2023.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 01/18/2024] Open
Abstract
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
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Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
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Liu J, Yuan S, Han D, Liu J, Zhao L, Wu J. Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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4
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Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00062-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value.
Graphical abstract
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Rosario DKA, Mutz YS, Castro VS, Bernardes PC, Rajkovic A, Conte-Junior CA. Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality. Meat Sci 2020; 172:108308. [PMID: 32966953 DOI: 10.1016/j.meatsci.2020.108308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 08/07/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022]
Abstract
This study aimed to test the effect of UV-C light (0.01-0.64 J/cm2) (UV) and lactic acid (0.1-12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color, and ΔE), protein and lipid oxidation) and (iii) optimization using response surface methodology (RSM). Linear inactivation rate was achieved and UV was 2-fold more efficient than LA to inactivate S. Typhimurium. At the same time these combined technologies increased lipid (linear rate, R2adj = 0.88), protein oxidation (quadratic rate, R2adj = 0.86) and meat discoloration. Furthermore, the minimum point of the physicochemical changes was obtained using RSM, and the decontamination process was optimized. Hence, a reduction of 1.3 log cfu/g was achieved using 0.36 J/cm2 of UV and 7.7% of LA. These combined methods represent a promising industrial intervention strategy to dry-meat safety and quality.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Yhan S Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Vinicius S Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil.
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil; National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
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Rosario DKA, Rodrigues BL, Bernardes PC, Conte-Junior CA. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Crit Rev Food Sci Nutr 2020; 61:1163-1183. [PMID: 32319303 DOI: 10.1080/10408398.2020.1754755] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Bruna L Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V. Effect of high pressure treatment on the color of fresh and processed meats: A review. Crit Rev Food Sci Nutr 2017; 59:228-252. [DOI: 10.1080/10408398.2017.1363712] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- K. H. Bak
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
| | - T. Bolumar
- CSIRO, Agriculture and Food, Meat Science Team, Coopers Plains, Queensland, Australia
| | - A. H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Skara, Sweden
| | | | - V. Orlien
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
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Warner R, McDonnell C, Bekhit A, Claus J, Vaskoska R, Sikes A, Dunshea F, Ha M. Systematic review of emerging and innovative technologies for meat tenderisation. Meat Sci 2017; 132:72-89. [DOI: 10.1016/j.meatsci.2017.04.241] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/19/2017] [Accepted: 04/28/2017] [Indexed: 12/22/2022]
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10
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Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1967-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Villamonte G, Pottier L, de Lamballerie M. Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2865-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Performance of raw bovine meat preservation by hyperbaric storage ( quasi energetically costless) compared to refrigeration. Meat Sci 2016; 121:64-72. [DOI: 10.1016/j.meatsci.2016.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/28/2016] [Accepted: 05/02/2016] [Indexed: 11/17/2022]
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13
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Sodium-reduced lean sausages with fish oil optimized by a mixture design approach. Meat Sci 2015; 104:67-77. [DOI: 10.1016/j.meatsci.2015.02.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Revised: 11/05/2014] [Accepted: 02/13/2015] [Indexed: 11/19/2022]
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