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Effect of pepper ( Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:179-191. [PMID: 35068562 PMCID: PMC8758852 DOI: 10.1007/s13197-021-04998-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023]
Abstract
In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.
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Vossen E, Dewulf L, Van Royen G, Van Damme I, De Zutter L, Fraeye I, De Smet S. Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef. Meat Sci 2021; 183:108659. [PMID: 34428606 DOI: 10.1016/j.meatsci.2021.108659] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 07/08/2021] [Accepted: 08/17/2021] [Indexed: 10/20/2022]
Abstract
The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.
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Affiliation(s)
- E Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - L Dewulf
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - G Van Royen
- Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - I Van Damme
- Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - L De Zutter
- Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - I Fraeye
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - S De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
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Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD. Food Chem 2019; 298:125009. [DOI: 10.1016/j.foodchem.2019.125009] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 06/05/2019] [Accepted: 06/13/2019] [Indexed: 01/12/2023]
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