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Sarmiento-García A, Rubio B, Martinez B, García JJ, Vieira C. Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork. Anim Sci J 2024; 95:e13934. [PMID: 38581380 DOI: 10.1111/asj.13934] [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: 07/31/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 04/08/2024]
Abstract
This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Beatriz Martinez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Juan-José García
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Ceferina Vieira
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
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Pandiselvam R, Singh A, Agriopoulou S, Sachadyn-Król M, Aslam R, Gonçalves Lima CM, Khanashyam AC, Kothakota A, Atakan O, Kumar M, Mathanghi S, Mousavi Khaneghah A. A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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3
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Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma. Foods 2022; 11:foods11152173. [PMID: 35892759 PMCID: PMC9330470 DOI: 10.3390/foods11152173] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 02/07/2023] Open
Abstract
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.
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Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8876638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly (
) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different (
) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments.
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Aykın Dinçer E. Dried Meat Products Obtained by Different Methods from Past to Present. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1956944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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Effect of packaging method and storage temperature on quality properties of cold-dried beef slices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109171] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Santana JCC, Gardim RB, Almeida PF, Borini GB, Quispe APB, Llanos SAV, Heredia JA, Zamuner S, Gamarra FMC, Farias TMB, Ho LL, Berssaneti FT. Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen. Polymers (Basel) 2020; 12:E529. [PMID: 32121646 PMCID: PMC7182801 DOI: 10.3390/polym12030529] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 02/17/2020] [Accepted: 02/19/2020] [Indexed: 11/19/2022] Open
Abstract
In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.
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Affiliation(s)
- José C. C. Santana
- Department of Production Engineering, Polytechnic School of University of São Paulo, Av. Prof. Luciano Gualberto, 1380-Butantã, São Paulo 05508-010, Brazil; (P.F.A.); (L.L.H.); (F.T.B.)
| | - Roberta B. Gardim
- Industrial Engineering Post Graduation Program, Nine July University, Vergueiro Avenue, 235/249, Liberdade, São Paulo-SP 01504-000, Brazil; (R.B.G.); (G.B.B.); (S.Z.)
| | - Poliana F. Almeida
- Department of Production Engineering, Polytechnic School of University of São Paulo, Av. Prof. Luciano Gualberto, 1380-Butantã, São Paulo 05508-010, Brazil; (P.F.A.); (L.L.H.); (F.T.B.)
- Federal Institute of Mato Grosso, São Vicente Campus, São Vicente da Serra, 78106-000 MT, Brazil
| | - Giovanna B. Borini
- Industrial Engineering Post Graduation Program, Nine July University, Vergueiro Avenue, 235/249, Liberdade, São Paulo-SP 01504-000, Brazil; (R.B.G.); (G.B.B.); (S.Z.)
| | - Ada P. B. Quispe
- Chemical Engineering Department, National University of Pedro Ruiz Gallo. Calle Juan XXIII 391, Lambayeque 14013, Peru; (A.P.B.Q.); (S.A.V.L.)
| | - Segundo A. V. Llanos
- Chemical Engineering Department, National University of Pedro Ruiz Gallo. Calle Juan XXIII 391, Lambayeque 14013, Peru; (A.P.B.Q.); (S.A.V.L.)
| | - Jorge A. Heredia
- Business School, Universidad del Pacífico, Calle Sanchez Cerro 2141 Jesús Maria, Lima 11, Peru;
| | - Stella Zamuner
- Industrial Engineering Post Graduation Program, Nine July University, Vergueiro Avenue, 235/249, Liberdade, São Paulo-SP 01504-000, Brazil; (R.B.G.); (G.B.B.); (S.Z.)
| | - Felix M. C. Gamarra
- University of Brasília, Gama Campus, St. Leste Projeção A—Gama Leste, Brasília-DF 72444-240, Brazil
| | - Thiago M. B. Farias
- Federal University of São Paulo, Baixada Santista Campus, Santos, São Paulo 11015-020, Brazil;
| | - Linda L. Ho
- Department of Production Engineering, Polytechnic School of University of São Paulo, Av. Prof. Luciano Gualberto, 1380-Butantã, São Paulo 05508-010, Brazil; (P.F.A.); (L.L.H.); (F.T.B.)
| | - Fernando T. Berssaneti
- Department of Production Engineering, Polytechnic School of University of São Paulo, Av. Prof. Luciano Gualberto, 1380-Butantã, São Paulo 05508-010, Brazil; (P.F.A.); (L.L.H.); (F.T.B.)
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Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Morbiato G, Zambon A, Toffoletto M, Poloniato G, Dall’Acqua S, de Bernard M, Spilimbergo S. Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.02.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Stefanello FS, Fruet APB, Trombetta F, da Fonseca PAF, Dos Santos da Silva M, Stefanello S, Nörnberg JL. Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain. Meat Sci 2018; 147:155-161. [PMID: 30253261 DOI: 10.1016/j.meatsci.2018.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 06/18/2018] [Accepted: 09/07/2018] [Indexed: 11/17/2022]
Abstract
Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P < .05). BSG can be included in the finishing diets of beef cattle by up to 35% (dry basis) and as a forage source without adverse effects on beef shelf life.
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Affiliation(s)
- Flávia Santi Stefanello
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
| | - Ana Paula Burin Fruet
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Francielle Trombetta
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Patrícia Alves Franco da Fonseca
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Mariana Dos Santos da Silva
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Simone Stefanello
- University Veterinary Hospital, CCR, UFSM, Prédio 97, Sala 126, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
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Portugal Zegarra MDCC, Santos AMP, Silva AMAD, Melo EDA. Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Andrelina Maria Pinheiro Santos
- Departamento de Engenharia de Alimentos; Universidade Federal de Pernambuco, Av. Professor Moraes Rego, 1235, 50670901; Recife Pernambuco Brasil
| | - Argélia Maria Araújo Dias Silva
- Departamento de Zootecnia; Universidade Federal Rural de Pernambuco, Rua Manoel de Medeiros s/n, 52171900 Recife; Pernambuco Brasil
| | - Enayde de Almeida Melo
- Departamento de Ciências Domésticas; Universidade Federal Rural de Pernambuco, Rua Manoel de Medeiros s/n, 52171900 Recife; Pernambuco Brasil
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