1
|
Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
Collapse
Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| |
Collapse
|
2
|
Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage. Meat Sci 2022; 193:108951. [PMID: 36027846 DOI: 10.1016/j.meatsci.2022.108951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/21/2022]
Abstract
The present study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the 4-alkyl-branched fatty acid deposition and meat quality during storage. Small-tailed Han sheep were divided into four groups (n = 15) and fed for 75 days with a basal diet (CK), CK supplemented with A. mongolicum Regel powder (AMR), A. mongolicum Regel water-soluble extract (AWE), or A. mongolicum Regel ethanol-soluble extract (AFE). The results revealed that both AMR and AWE diets decreased the 4-alkyl-branched fatty acids content in longissimus thoracis. Diet × storage time interactions were observed for acid value (AV), peroxidase (POx), glutathione peroxidase (GSH-Px), and total volatile base nitrogen (TVB-N). Patterns of change for AV, POx, and GSH-Px over time leading to the interactions were not readily apparent and changes were more governed by main effects. Dietary supplementation with AMR and AWE increased the total antioxidant capacity, total superoxide dismutase, and inhibited total bacteria counts compared to those in the CK lambs. The AWE diet also decreased the yellowness and hue angle. Overall, A. mongolicum Regel and its extracts could be used as a source of natural bioactive compounds in the lambs' diet to extend the storage time of their meat.
Collapse
|
3
|
Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
| |
Collapse
|
4
|
Gonçalves Bortolini D, Windson Isidoro Haminiuk C, Cristina Pedro A, de Andrade Arruda Fernandes I, Maria Maciel G. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chem X 2021; 12:100160. [PMID: 34825170 PMCID: PMC8605308 DOI: 10.1016/j.fochx.2021.100160] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/27/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affected by the amount of methylxanthines (caffeine and theobromine), amino acids (l-theanine) and reducing sugars in their composition. Additionally, flavan-3-ols, mainly characterized by epicatechins, catechins, and their derivatives, represent on average, 60% of the bioactive compounds in teas. These secondary metabolites from teas are widely recognized for their antioxidant, anti-cancer, and anti-inflammatory properties. Thus, Camellia sinensis extracts and their isolated compounds have been increasingly used by the food industry. However, bioactive compounds are very susceptible to the oxidation caused by processing and degradation under physiological conditions of gastrointestinal digestion. In this context, new approaches/technologies have been developed for the preservation of these compounds. This review presents the main stages involved in production of Camellia sinensis teas following a description of their main bioactive compounds, biological properties, stability and bioaccessibility. Besides, and updated view of Camellia sinensis teas in the field of food science and technology was provided by focusing on novel findings and innovations published in scientific literature over the last five years.
Collapse
Affiliation(s)
- Débora Gonçalves Bortolini
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Isabela de Andrade Arruda Fernandes
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal do Paraná (UTFPR), CEP (81280-340) Curitiba, Paraná, Brazil
| |
Collapse
|
5
|
Jaspal MH, Ijaz M, Haq HAU, Yar MK, Asghar B, Manzoor A, Badar IH, Ullah S, Islam MS, Hussain J. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111459] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
6
|
Kırmızıkaya G, Karakaya M, Babaoğlu AS. Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15359] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Görkem Kırmızıkaya
- Department of Biology, Faculty of Science Fırat University Elazığ Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| |
Collapse
|
7
|
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C. Meat Sci 2021; 171:108269. [DOI: 10.1016/j.meatsci.2020.108269] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 06/26/2020] [Accepted: 07/28/2020] [Indexed: 12/25/2022]
|
8
|
Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations. Animals (Basel) 2020; 10:ani10122327. [PMID: 33297565 PMCID: PMC7762358 DOI: 10.3390/ani10122327] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/01/2020] [Accepted: 12/02/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Health risks associated with nitrites as curing agents have led consumers to search for products without those additives. Herbs have been used in medicine for many years and are usually positively perceived by consumers. Good-quality products with medicinal plants may be an alternative for those who try to avoid additives other than salt and spices. Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour forming and antioxidant agents. Both herbs were used in pork meat formulations along with nitrate reducing bacteria. A colour formation similar to a control product containing nitrite was noted in all the samples. Borage had a stronger antioxidant effect. Those additives can be used as an alternative to nitrite cured pork products. Abstract The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria.
Collapse
|
9
|
Cui H, Dong Y, Lu T, Zou X, Wang M, Yang X, Zhou H. Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions. Meat Sci 2020; 172:108368. [PMID: 33229104 DOI: 10.1016/j.meatsci.2020.108368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 10/22/2020] [Accepted: 11/06/2020] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate the performance of ethanolic extract from Morus alba L. leaves (MLEE) in preserving chilled pork under retail conditions. The four treatments were 5 mg/mL sodium benzoate solution (SB), 1 mg/mL MLEE solution (high-concentration MLEE; HM), 0.5 mg/mL MLEE solution (low-concentration MLEE; LM), and 0 mg/mL MLEE solution (C). The quality characteristics, pH, thiobarbituric acid reactive substances values, metmyoglobin, total volatile basic nitrogen, and number of microbes of MLEE-treated chilled pork stored at 4 °C for 9 days were consistent with those obtained by the SB treatment and lower than those obtained by the C treatment. Sensory analyses showed that treatment of pork with MLEE did not have a negative impact on its sensory characteristics. MLEE can extend the shelf life of chilled pork from 3 days to 6 days (9 days) in first-class (second-class) fresh meat. Results suggest that MLEE could be a candidate resource in the preservation of chilled pork.
Collapse
Affiliation(s)
- Hao Cui
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; Engineering Research Center for Agricultural Resources and Comprehensive Utilization of Jilin Provence, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Yao Dong
- College of Biology & Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Tenghui Lu
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Xintong Zou
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Mingxin Wang
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Xiudong Yang
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; Engineering Research Center for Agricultural Resources and Comprehensive Utilization of Jilin Provence, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Hongli Zhou
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; Engineering Research Center for Agricultural Resources and Comprehensive Utilization of Jilin Provence, Jilin Institute of Chemical Technology, Jilin 132022, China.
| |
Collapse
|
10
|
Pattarasiriroj K, Kaewprachu P, Rawdkuen S. Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
11
|
Pourashouri P, Shabanpour B, Kordjazi M, Jamshidi A. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4474-4482. [PMID: 32399983 DOI: 10.1002/jsfa.10488] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g-1 and 0.46 mg g-1 sample respectively) to the enriched batches (>1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.
Collapse
Affiliation(s)
- Parastoo Pourashouri
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Bahareh Shabanpour
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Moazameh Kordjazi
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Aniseh Jamshidi
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
12
|
Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat. Foods 2020; 9:foods9050572. [PMID: 32375314 PMCID: PMC7278865 DOI: 10.3390/foods9050572] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 02/06/2023] Open
Abstract
Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.
Collapse
|
13
|
Hussain Z, Li X, Ijaz M, Xiao X, Hou C, Zheng X, Ren C, Zhang D. Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage. Food Sci Anim Resour 2020; 40:311-322. [PMID: 32426712 PMCID: PMC7207083 DOI: 10.5851/kosfa.2019.e79] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/16/2019] [Accepted: 10/22/2019] [Indexed: 11/25/2022] Open
Abstract
This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.
Collapse
Affiliation(s)
- Zubair Hussain
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Muawuz Ijaz
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xiong Xiao
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Chi Ren
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| |
Collapse
|
14
|
Guerrero A, Ferrero S, Barahona M, Boito B, Lisbinski E, Maggi F, Sañudo C. Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long-term frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:656-664. [PMID: 31577841 DOI: 10.1002/jsfa.10061] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/16/2019] [Accepted: 09/17/2019] [Indexed: 05/27/2023]
Abstract
BACKGROUND The frozen preservation of lamb meat could be crucial for successful international trade. The shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post-thawing meat quality attributes. This study investigated the effect of alginate-based edible coatings after the incorporation of essential oils of thyme (Thymus vulgaris L.) and garlic (Allium sativum L.) on thawed lamb meat (longissimus thoracis et lumborum muscle) quality after long-term frozen storage. Meat samples came from ten light lambs and the evolution of attributes related to shelf life, such as water-holding capacity, color stability, and lipid oxidation, was monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA), and ECA with thyme or garlic essential oils (0.05%) (THY and GAR). RESULTS The alginate-based edible coatings decreased exudative losses (P < 0.001) and modified color characteristics, especially increasing yellowness (P < 0.001) and chrome (P < 0.001). GAR decreased redness (P < 0.001) and the oxy/met ratio [R (630/580) wavelength light reflectance] or discoloration [R (630-580)]. THY was the treatment that best retained color during display and also showed a significantly lower lipid oxidation (P < 0.05) than CON and ECA, whereas GAR presented intermediate values. CONCLUSION The addition of bioactive essential oils to alginate-based edible coatings improved preservation and shelf life of lamb meat after thawing. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ana Guerrero
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Sofía Ferrero
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Marta Barahona
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Bruna Boito
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Eduardo Lisbinski
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Camerino, Italy
| | - Carlos Sañudo
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| |
Collapse
|
15
|
Chikwanha OC, Moelich E, Gouws P, Muchenje V, Nolte JVE, Dugan MER, Mapiye C. Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality. Meat Sci 2019; 157:107887. [PMID: 31323453 DOI: 10.1016/j.meatsci.2019.107887] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/09/2019] [Accepted: 07/10/2019] [Indexed: 11/15/2022]
Abstract
The study evaluated shelf-life and sensory quality of meat from lambs fed finisher diets containing increasing levels of grape pomace (GP; 0, 5, 10, 15 and 20% GP/kg DM). Color, antioxidant activity and lipid oxidation of the longissimus lumborum were evaluated on different storage times (days 1, 3, 5, 7 and 9) post-slaughter using overwrapped air-permeable packaging. Treatments 0, 10 and 20% GP/kg DM were used for evaluation of protein oxidation and microbial counts on days 1, 5 and 7, while a trained panel assessed the sensory quality on day 1. Diet neither influenced meat color nor sensory quality. Diet × day interactions were observed for antioxidant activity, lipid and protein oxidation. Overall, the 20% GP/kg-diet finished lamb meat had the highest antioxidant activity and the lowest total viable bacterial counts, lipid and protein oxidation values during the shelf-life period. The 20% GP/kg DM in lamb diets, therefore, improved lamb meat shelf-life without negatively affecting sensory quality.
Collapse
Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Erika Moelich
- Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Pieter Gouws
- Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | | | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
16
|
Xu C, Qu Y, Hopkins DL, Liu C, Wang B, Gao Y, Luo H. Dietary lycopene powder improves meat oxidative stability in Hu lambs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1145-1152. [PMID: 30047152 DOI: 10.1002/jsfa.9282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 07/22/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to evaluate the effect of dietary lycopene powder on meat quality and the oxidative stability of lipid and protein of longissimus thoracis (LT) in lamb. A total of 30 male lambs were randomly sampled from three feeding groups (control without lycopene supplement, 200 and 400 mg kg-1 lycopene powder respectively) after 3 months of feeding. The muscle samples were taken after slaughter and stored at 4 °C for 7 days. RESULTS Compared with the control, the results showed that supplementation with lycopene powder gave a higher a* value (redness), and increased the levels of vitamin A and vitamin E. Increasing dietary lycopene powder resulted in a lower degree of lipid and protein oxidation, as evidenced by lower contents of thiobarbituric acid-reactive substance and carbonyl compounds, and higher levels of sulfhydryl groups. CONCLUSION Dietary lycopene powder is an effective antioxidant that blocks the oxidation of meat proteins and lipids, and has a positive effect on increasing lamb meat quality during storage. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chenchen Xu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Yanghua Qu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - David L Hopkins
- NSW Department of Primary Industries, Center for Red Meat and Sheep Development, Cowra, Australia
| | - Ce Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Bo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Yuefeng Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| |
Collapse
|
17
|
Bellés M, Alonso V, Roncalés P, Beltrán JA. Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:464-472. [PMID: 29926929 DOI: 10.1002/jsfa.9208] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/14/2018] [Accepted: 06/14/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Sulfite is commonly used to preserve lamb burger meat in the EU. Nevertheless, its consumption has been related to certain health problems, which has increased consumer demand for sulfite-free products. Natural compounds with antioxidant and antimicrobial properties may be a feasible alternative to preserve lamb burger meat. This study evaluated the antimicrobial and antioxidant properties of carvacrol, green tea and their combination in preserving lamb burger meat. Their effect was also compared with that of 400 ppm sulfite. RESULTS Lamb burger meat was mixed with different concentrations of the extracts, packaged aerobically and displayed for 8 days at 4 °C. Total polyphenols, thiobarbituric acid reactive substances, colour, and microbial and sensory analyses were performed. Both green tea and carvacrol avoided lipid oxidation even at 300 ppm, while only carvacrol, which showed a concentration-dependent action, delayed discolouration and microbial growth. Carvacrol and green tea also limited the development of oxidation odour and flavour, but the former brought about herbal odours and flavours to the meat. On the other hand, sulfite provided a higher colour stability and lower microbial counts than both natural compounds but presented a higher lipid oxidation. CONCLUSION Carvacrol seems to be a promising alternative to replace sulfite in lamb burger meat, whereas green tea should be combined with an antimicrobial agent. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marc Bellés
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Veronica Alonso
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| |
Collapse
|
18
|
Cunha LC, Monteiro MLG, Lorenzo JM, Munekata PE, Muchenje V, de Carvalho FAL, Conte-Junior CA. Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Res Int 2018; 111:379-390. [DOI: 10.1016/j.foodres.2018.05.041] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/11/2018] [Accepted: 05/18/2018] [Indexed: 01/01/2023]
|
19
|
Bellés M, Alonso V, Roncalés P, Beltrán JA. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2871-2879. [PMID: 29143965 DOI: 10.1002/jsfa.8780] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 11/06/2017] [Accepted: 11/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl-α-tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops. RESULTS Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth. CONCLUSION Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marc Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Verónica Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| |
Collapse
|
20
|
Nikoo M, Regenstein JM, Ahmadi Gavlighi H. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods. Compr Rev Food Sci Food Saf 2018; 17:732-753. [PMID: 33350134 DOI: 10.1111/1541-4337.12346] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/19/2022]
Abstract
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
Collapse
Affiliation(s)
- Mehdi Nikoo
- the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran
| | - Joe M Regenstein
- Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A
| | - Hassan Ahmadi Gavlighi
- Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran
| |
Collapse
|
21
|
Bellés M, Alonso V, Roncalés P, Beltrán JA. The combined effects of superchilling and packaging on the shelf life of lamb. Meat Sci 2017; 133:126-132. [PMID: 28683434 DOI: 10.1016/j.meatsci.2017.06.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 04/27/2017] [Accepted: 06/26/2017] [Indexed: 12/23/2022]
Abstract
The aim of this study was to evaluate the effect of superchilled storage at -1° on the shelf life of lamb slices packaged in an O2 enriched (40% O2/30% CO2/30% Ar) or in an anaerobic atmosphere (vacuum skin packaging). Physicochemical, microbial and sensory analyses were performed. The effect of superchilled storage on lamb stability differed depending on the atmosphere surrounding the product. Superchilled (-1°C) slices of lamb showed lower microbial counts than those refrigerated at 4°C in both packaging conditions. Moreover, meat stored at -1°C had a higher colour stability under vacuum. Superchilled storage combined with an O2 enriched atmosphere increased the rate of lipid oxidation, which reduced the shelf life reached by refrigerating at 4°C. Vacuum skin packaging strongly inhibited lipid oxidation independently of storage temperature. Thus, superchilled storage extended the shelf life at least twice compared to storage at 4°C under anaerobic conditions while it was disadvantageous when an O2 enriched atmosphere was used.
Collapse
Affiliation(s)
- M Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain
| | - V Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain
| | - P Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain
| | - J A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
| |
Collapse
|