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Zhou Q, Zhang Z, Huang Y, Niu L, Miao J, Lai K. Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia ( Oreochromis mossambicus). Foods 2022; 11:2812. [PMID: 36140939 PMCID: PMC9497695 DOI: 10.3390/foods11182812] [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: 08/09/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/22/2022] Open
Abstract
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5−2.0% w/w) on the rheological properties of fish gelatin (1.5−6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3−62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959−0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.
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Affiliation(s)
- Qijia Zhou
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, China
| | - Zhiping Zhang
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, China
| | - Yiqun Huang
- School of Food Science and Biological Engineering, Changsha University of Science & Technology, Changsha 410004, China
| | - Lihong Niu
- School of Food Engineering, Ludong University, No. 186 Middle Hongqi Road, Yantai 264025, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China
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Tomalok CDCG, Wlodarkievicz ME, Puton BMS, Colet R, Zeni J, Steffens C, Backes GT, Cansian RL. Organic acids as an alternative method to control
Salmonella enterica
serotype Choleraesuis and
Listeria monocytogenes
in pork jowl fat. J Food Saf 2022. [DOI: 10.1111/jfs.12999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | | | - Rosicler Colet
- Food Engineering Department URI ‐ Campus of Erechim Erechim Brazil
| | - Jamile Zeni
- Food Engineering Department URI ‐ Campus of Erechim Erechim Brazil
| | - Clarice Steffens
- Food Engineering Department URI ‐ Campus of Erechim Erechim Brazil
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Aykın‐Dinçer E, Ergin F, Küçükçetin A. Reduction of
Salmonella enterica
in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound. J Food Saf 2021. [DOI: 10.1111/jfs.12923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Aykın‐Dinçer
- Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey
| | - Firuze Ergin
- Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey
| | - Ahmet Küçükçetin
- Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey
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Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria in Vacuum-Packaged Beef. Foods 2021; 10:foods10061217. [PMID: 34071197 PMCID: PMC8226716 DOI: 10.3390/foods10061217] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/17/2021] [Accepted: 05/19/2021] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm2) to reduce Listeria monocytogenes and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b *) change and its impact over time. A two-factor central composite design with five central points and response surface methodology (RSM) were used to optimize LA concentration and UV-C dose using 21 meat pieces (10 g) inoculated with L. monocytogenes (LM100A1). The optimal conditions were analyzed over 8 weeks. A quadratic model was obtained that predicted the L. monocytogenes log reduction in vacuum-packed beef treated with LA and UV-C. The maximum log reduction for L. monocytogenes (1.55 ± 0.41 log CFU/g) and LAB (1.55 ± 1.15 log CFU/g) with minimal impact on meat color was achieved with 2.6% LA and 330 mJ/cm2 UV-C. These conditions impaired L. monocytogenes growth and delayed LAB growth by 2 weeks in vacuum-packed meat samples throughout 8 weeks at 4 °C. This strategy might contribute to improving the safety and shelf life of vacuum-packed beef with a low impact on meat color.
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Nie M, Wu C, Xiao Y, Song J, Zhang Z, Li D, Liu C. Efficacy of aqueous ozone combined with sodium metasilicate on microbial load reduction of fresh-cut cabbage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1842446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Meimei Nie
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Yadong Xiao
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Jiangfeng Song
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Zhongyuan Zhang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Dajing Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Chunquan Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
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6
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Singh M, Novoa Rama E, Kataria J, Leone C, Thippareddi H. Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.
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8
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Hydrogels based on gelatin: Effect of lactic and acetic acids on microstructural modifications, water absorption mechanisms and antibacterial activity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Campos A, Lopes MS, Carvalheira A, Barbosa J, Teixeira P. Survival of clinical and food Acinetobacter spp. isolates exposed to different stress conditions. Food Microbiol 2019; 77:202-207. [PMID: 30297051 DOI: 10.1016/j.fm.2018.09.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 09/08/2018] [Accepted: 09/11/2018] [Indexed: 12/29/2022]
Abstract
Acinetobacter baumanni is recognized as one of the most important agents of nosocomial infections. Other species such as Acinetobacter lwoffii have also been associated with such infections. These species can be found in food products, such as vegetables, fruits and meats which can be a source of transmission of these organisms to community and hospital settings. Evidence that hospitals' kitchens are a route of entry of pathogenic and antimicrobial-resistant bacteria was recently demonstrated. This study aimed to determine whether different Acinetobacter spp. isolated from human and food samples (lettuce, turkey meat, apple and pear) were resistant to stress conditions often applied in food processes, such as exposure to 60 °C, AMUKINA® and vinegar. Also the influence of food matrices on the behavior of isolates to these stress conditions was evaluated. Treatment with AMUKINA® and vinegar were effective against all clinical and food isolates. Exposure to 60 °C resulted in the reduction of the majority of isolates to values below the detection limit of the enumeration technique, however, it is important to note that most of the reductions only occurred after 30 min of exposure. One food isolate identified as A. baumanni was resistant to this thermal treatment and one clinical isolate only decreased 4 log cycles after 1 h. In general, food isolates were demonstrated to be more resistant than clinical isolates and no significant differences (p > 0.05) were found between A. baumanni and A. lwoffii species. With the exception of one food isolate that was more resistant to thermal stress in the presence of turkey meat, the food matrices investigated did not confer protection to the applied stresses. Due to the limited knowledge on this topic, we believe that this study is an important contribution to understanding the behavior of Acinetobacter spp. when exposed to treatments commonly applied to foods.
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Affiliation(s)
- Ana Campos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal
| | - Maria Sequeira Lopes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal
| | - Ana Carvalheira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal
| | - Joana Barbosa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal.
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Silano V, Barat Baviera JM, Bolognesi C, Brüschweiler BJ, Chesson A, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Riviere G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Bolton D, Bover-Cid S, de Knecht J, Peixe L, Skandamis P, Baù A, Martino C, Messens W, Sarno E, Tomcikova D, Mortensen A. Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts. EFSA J 2018; 16:e05482. [PMID: 32625776 PMCID: PMC7009387 DOI: 10.2903/j.efsa.2018.5482] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.
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Signorini M, Costa M, Teitelbaum D, Restovich V, Brasesco H, García D, Superno V, Petroli S, Bruzzone M, Arduini V, Vanzini M, Sucari A, Suberbie G, Maricel T, Rodríguez R, Leotta GA. Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli. Meat Sci 2018; 142:44-51. [DOI: 10.1016/j.meatsci.2018.04.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 04/06/2018] [Accepted: 04/07/2018] [Indexed: 10/17/2022]
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