1
|
Yao W, Ma S, Wu H, Liu D, Liu J, Zhang M. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep. Food Chem 2024; 454:139514. [PMID: 38797107 DOI: 10.1016/j.foodchem.2024.139514] [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: 01/18/2024] [Revised: 04/11/2024] [Accepted: 04/27/2024] [Indexed: 05/29/2024]
Abstract
In this study, the volatile flavor profiles of grilled lamb seasoned with salt, chili pepper, and cumin were analyzed employing HS-SPME-GC-MS, HS-GC-IMS, E-nose, and sensory evaluation techniques. The E-nose was found effective in differentiating the samples seasoned variously. A total of 67 volatile compounds were identified by HS-SPME-GC-MS, and 59 by HS-GC-IMS. The PCA demonstrated a correlation between the seasonings and the volatile compounds, with five principal components accounting for 99.54% of the total variance. 1-octen-3-ol, 3-furanmethanol, acetic acid, and heptanal were introduced by salt; compounds like propyl acetate were correlated with chili pepper; a broader range, including ethyl 3-methylbutanoate and high concentrations of alpha-pinene, was associated with cumin. Samples seasoned with all three ingredients showed similarities to those associated with cumin, alongside unique compounds such as gamma-octalactone and alpha-pinene. Sensory evaluations by consumers indicated that the combination of these seasonings significantly enhanced the overall acceptability of the grilled lamb. PRACTICAL APPLICATION: Utilizing modern analytical techniques, this study has successfully revealed the distinct impacts of seasonings-salt, chili pepper, and cumin-on the flavor profile of grilled lamb. By providing experimental data on how each seasonings influence the flavor profile of grilled lamb prepared with Sonit sheep. The research offers theoretical foundation for the development of grilled lamb products. By conducting a thorough comparison between GC-MS and GC-IMS, this study has expanded the understanding of the distinct characteristics of these two technologies. It has also provided a clearer analysis of some flavor compounds dimers produced in GC-IMS system.
Collapse
Affiliation(s)
- Wensheng Yao
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; Meat Innovation Center of Liaoning Province, Jinzhou 121013, China
| | - Shuangyu Ma
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Huiying Wu
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; Meat Innovation Center of Liaoning Province, Jinzhou 121013, China.
| | - Jun Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Mingcheng Zhang
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; Meat Innovation Center of Liaoning Province, Jinzhou 121013, China
| |
Collapse
|
2
|
Gumus D, Macit A, Guzel B, Tengilimoglu‐Metin MM, Kizil M. Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat. Food Sci Nutr 2024; 12:4259-4268. [PMID: 38873469 PMCID: PMC11167177 DOI: 10.1002/fsn3.4085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/23/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan-fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.
Collapse
Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | | | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| |
Collapse
|
3
|
Murugan P, Yap WS, Ezhilarasu H, Suntornnond R, Le QB, Singh S, Seah JSH, Tan PL, Zhou W, Tan LP, Choudhury D. Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing. NPJ Sci Food 2024; 8:25. [PMID: 38702314 PMCID: PMC11068908 DOI: 10.1038/s41538-024-00262-1] [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: 09/21/2023] [Accepted: 03/19/2024] [Indexed: 05/06/2024] Open
Abstract
Cultivated meat (CM) offers a sustainable and ethical alternative to conventional animal agriculture, involving cell maturation in a controlled environment. To emulate the structural complexity of traditional meat, the development of animal-free and edible scaffolds is crucial, providing vital physical and biological support during tissue development. The aligned vascular bundles of the decellularised asparagus scaffold were selected to facilitate the attachment and alignment of murine myoblasts (C2C12) and porcine adipose-derived mesenchymal stem cells (pADMSCs). Muscle differentiation was assessed through immunofluorescence staining with muscle markers, including Myosin heavy chain (MHC), Myogenin (MYOG), and Desmin. The metabolic activity of Creatine Kinase in C2C12 differentiated cells significantly increased compared to proliferated cells. Quantitative PCR analysis revealed a significant increase in Myosin Heavy Polypeptide 1 (MYH1) and MYOG expression compared to Day 0. These results highlight the application of decellularised plant scaffold (DPS) as a promising, edible material conducive to cell attachment, proliferation, and differentiation into muscle tissue. To create a CM prototype with biological mimicry, pADMSC-derived muscle and fat cells were also co-cultured on the same scaffold. The co-culture was confirmed through immunofluorescence staining of muscle markers and LipidTOX staining, revealing distinct muscle fibres and adipocytes containing lipid droplets respectively. Texture profile analysis conducted on uncooked CM prototypes and pork loin showed no significant differences in textural values. However, the pan-fried CM prototype differed significantly in hardness and chewiness compared to pork loin. Understanding the scaffolds' textural profile enhances our insight into the potential sensory attributes of CM products. DPS shows potential for advancing CM biomanufacturing.
Collapse
Affiliation(s)
- Priyatharshini Murugan
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore
| | - Wee Swan Yap
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore
| | - Hariharan Ezhilarasu
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore
| | - Ratima Suntornnond
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore
| | - Quang Bach Le
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore
| | - Satnam Singh
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore
| | - Jasmine Si Han Seah
- School of Materials Science and Engineering, Nanyang Technological University, Singapore, Singapore
| | - Pei Leng Tan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Lay Poh Tan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore, Singapore
| | - Deepak Choudhury
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology and Research (A*STAR), 20 Biopolis Way, 138668, Singapore, Singapore.
| |
Collapse
|
4
|
Guo C, Wang S, Jia X, Pan J, Dong X, Li S. Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods 2024; 13:1034. [PMID: 38611339 PMCID: PMC11011914 DOI: 10.3390/foods13071034] [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: 02/26/2024] [Revised: 03/22/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C.
Collapse
Affiliation(s)
- Chuanyu Guo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
| | - Shouyin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
| | - Xiaolei Jia
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
| | - Jinfeng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
- SKL of Marine Food Processing & Safety Control, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
- SKL of Marine Food Processing & Safety Control, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shengjie Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
- SKL of Marine Food Processing & Safety Control, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| |
Collapse
|
5
|
Śmiecińska K, Stępień A, Daszkiewicz T. The fatty acid profile and the quality of breast and leg muscles in female and male pearl gray guinea fowl (Numida meleagris). Poult Sci 2024; 103:103385. [PMID: 38181477 PMCID: PMC10805938 DOI: 10.1016/j.psj.2023.103385] [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: 10/26/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 01/07/2024] Open
Abstract
The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast muscles had a higher content of dry matter and total protein, and contained less fat and total collagen (P ≤ 0.05). Sex had no effect on the chemical composition of the studied muscles or the FA profile of intramuscular fat (IMF) (P > 0.05). The IMF of breast muscles was characterized by higher proportions of total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs), and lower proportions of total unsaturated fatty acids (UFAs) and monounsaturated fatty acids (MUFAs) (P ≤ 0.05) than the IMF of leg muscles. The physicochemical properties of guinea fowl meat were significantly influenced by muscle type (P ≤ 0.05), but not by sex (P > 0.05). Leg muscles were characterized by a higher pH, higher cooking loss, lower lightness (L*), lower drip loss, a higher contribution of redness (a*), and a lower contribution of yellowness (b*) than breast muscles (P ≤ 0.05). The experimental factors had no effect on the sensory attributes or the shear force values of the analyzed muscles (P > 0.05). The unique sensory attributes, high protein content, and low fat content of the analyzed muscles indicate that guinea fowl meat can be a dietary supplement and an addition to other types of meat consumed, especially that most guinea fowl are reared in extensive farming systems that contribute to sustainable food production.
Collapse
Affiliation(s)
- Katarzyna Śmiecińska
- Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
| | - Adrian Stępień
- Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Tomasz Daszkiewicz
- Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| |
Collapse
|
6
|
Siddiqui SA, Bhowmik S, Afreen M, Ucak İ, Ikram A, Gerini F, Mehdizadeh M, Ayivi RD, Castro-Muñoz R. Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review. Nutrition 2024; 119:112305. [PMID: 38199031 DOI: 10.1016/j.nut.2023.112305] [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: 09/16/2023] [Revised: 10/31/2023] [Accepted: 11/19/2023] [Indexed: 01/12/2024]
Abstract
In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.
Collapse
Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Department of Biotechnology and Sustainability, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Shuva Bhowmik
- Centre for Bioengineering and Nanomedicine, Faculty of Dentistry, Division of Health Sciences, University of Otago, Dunedin, New Zealand; Department of Food Science, University of Otago, Dunedin, New Zealand; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Maliha Afreen
- Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Animal Production and Technologies Department, Niğde, Turkey
| | - İlknur Ucak
- Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Animal Production and Technologies Department, Niğde, Turkey
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Francesca Gerini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Raphael D Ayivi
- Department of Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA; Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 80 - 233, Gdansk, G. Narutowicza St. 11/12, Poland.
| |
Collapse
|
7
|
Muthee MW, Khamis FM, Cheseto X, Tanga CM, Subramanian S, Egonyu JP. Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.). Heliyon 2024; 10:e25331. [PMID: 38863875 PMCID: PMC11165241 DOI: 10.1016/j.heliyon.2024.e25331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 06/13/2024] Open
Abstract
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.
Collapse
Affiliation(s)
- Marliyn W. Muthee
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | | |
Collapse
|
8
|
Iammarino M, Marino R, Nardelli V, Ingegno M, Albenzio M. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit? Foods 2024; 13:445. [PMID: 38338580 PMCID: PMC10855356 DOI: 10.3390/foods13030445] [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: 12/06/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk-benefit scenario for each type of heating process and red meat.
Collapse
Affiliation(s)
- Marco Iammarino
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
| | - Valeria Nardelli
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Mariateresa Ingegno
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
| |
Collapse
|
9
|
Laelago Ersedo T, Teka TA, Fikreyesus Forsido S, Dessalegn E, Adebo JA, Tamiru M, Astatkie T. Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale): a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2194576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
|
10
|
Wang Z, Nie T, Zhang H, Wang W, Chen H, Wang S, Sun B. Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes. Foods 2023; 12:4299. [PMID: 38231781 DOI: 10.3390/foods12234299] [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: 10/22/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (p < 0.05) and the cooking loss increased (p < 0.05) with stir-frying time extending. The L* value and the b* value showed first an increasing and then decreasing trend (p < 0.05), while the a* value significantly increased (p < 0.05). The higher the cooking temperature of sample, the faster the indexes changed. In stir-fried samples, 50 volatiles were identified. Correlation analysis showed that among the quality attributes, b* value and water content had the strongest impact on volatiles. The water content was negatively correlated with most of the compounds attributed to the desired aroma of stir-fried samples, while the correlation between the b* value and these volatiles was positive. Hence, changes in the types and contents of volatiles in stir-fried pork tenderloin could be predicted by detection of b* value and water content.
Collapse
Affiliation(s)
- Ziqiang Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Tianjie Nie
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Huiying Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Wenqian Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
11
|
Bahwan M, Baba WN, Adiamo O, Hassan HM, Roobab U, Abayomi OO, Maqsood S. Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product. Anim Biosci 2023; 36:1747-1756. [PMID: 37402461 PMCID: PMC10623037 DOI: 10.5713/ab.22.0238] [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: 06/16/2022] [Revised: 08/06/2022] [Accepted: 05/12/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. METHODS Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. RESULTS The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. CONCLUSION The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.
Collapse
Affiliation(s)
- Mouza Bahwan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Oladipupo Adiamo
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108,
Australia
| | - Hassan Mohammed Hassan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Ume Roobab
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Olalere Olusegun Abayomi
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, Sains@USM, 11900 Bayan Lepas, Penang,
Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| |
Collapse
|
12
|
Huang WW, Sallah-Ud-Din R, Dlamini WN, Berekute AK, Getnet ME, Yu KP. Effectiveness of a covered oil-free cooking process on the abatement of air pollutants from cooking meats. Heliyon 2023; 9:e19531. [PMID: 37809458 PMCID: PMC10558720 DOI: 10.1016/j.heliyon.2023.e19531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 10/10/2023] Open
Abstract
Cooking events can generate household air pollutants that deteriorate indoor air quality (IAQ), which poses a threat to human health and well-being. In this study, the emission characteristics and emission factors (EFs) of air pollutants of different meats (beef, lamb, chicken, pork, and fish) cooked by a novel oil-free process and common with-oil processes were investigated. Oil-free cooking tends to emit lower total volatile organic compound (TVOC) levels and fewer submicron smoke particles and can reduce the intake of fat and calories. However, TVOC emissions during oil-free cooking were significantly different, and the lamb EFs were nearly 8 times higher than those during with-oil cooking. The particle-bound polycyclic aromatic hydrocarbon (ƩPPAH) and benzo(a)pyrene-equivalent (ƩBaPeq) EFs during with-oil cooking ranged from 76.1 to 140.5 ng/g and 7.7-12.4 ng/g, respectively, while those during oil-free cooking ranged from 41.0 to 176.6 ng/g and 5.4-47.6 ng/g, respectively. The ƩPPAH EFs of chicken, pork, and fish were lower during oil-free cooking than during cooking with oil. Furthermore, the ƩBaPeq EFs of beef, chicken, pork, and fish were lower during oil-free cooking than during cooking with oil. Therefore, it is recommended to use the oil-free method to cook chicken, pork, and fish to reduce ƩPPAH and ƩBaPeq emissions, but not recommended to cook lamb due to the increase of ƩBaPeq emissions. The with-oil uncovered cooking EFs of aldehydes ranged from 3.77 to 22.09 μg/g, and those of oil-free cooking ranged from 4.88 to 19.96 μg/g. The aldehyde EFs were lower during oil-free covered cooking than with-oil uncovered cooking for beef, chicken, and fish. This study provides a better realizing of new cooking approaches for the reduction of cooking-induced emission, but further research on the effects of food composition (moisture and fat) and characteristics is needed.
Collapse
Affiliation(s)
- Wei-Wen Huang
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
| | - Rasham Sallah-Ud-Din
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| | - Wonder Nathi Dlamini
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| | - Abiyu Kerebo Berekute
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of Chemistry, College of Natural and Computational Sciences, Arba Minch University, Arbaminch, Ethiopia
| | | | - Kuo-Pin Yu
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| |
Collapse
|
13
|
Rezler R, Krzywdzińska-Bartkowiak M, Piątek M. The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion. Molecules 2023; 28:6102. [PMID: 37630352 PMCID: PMC10459950 DOI: 10.3390/molecules28166102] [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: 06/30/2023] [Revised: 08/10/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6-18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.
Collapse
Affiliation(s)
- Ryszard Rezler
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznań, Poland
| | - Mirosława Krzywdzińska-Bartkowiak
- Department of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Michał Piątek
- Department of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland
| |
Collapse
|
14
|
Wang Q, Zhu Z, Huang T, Huang M, Huang J. Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions. Food Chem 2023; 418:136005. [PMID: 37001357 DOI: 10.1016/j.foodchem.2023.136005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/09/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Nε-carboxymethyllysine (CML), a frequently used marker of advanced glycation end products (AGEs) in food, was generated in food processing easily and caused changes in myofibrillar proteins (MPs) characterization. The relevance between glycosylated MPs structure alternation and CML formation under thermal conditions have been reported. However, the correlation mechanism was not clear yet. In this work, the influence of gradient heating (50℃, 60℃, 70℃, 80℃, and 90℃) on the different degrees of glycated MPs, which determined the correlation with CML formation in protein structural changes of MPs. In the rising stage of the CML level, glycation accelerated the fibrillation and aggregation behavior of MPs during heating and increased surface hydrophobicity and particle size. The protein cross-linking affected the protein modification caused by heating and glycation. This work highlights the substantial influences of glycosylation and thermal treatments on MPs, which transformed the MPs structural characteristics and CML level.
Collapse
|
15
|
Ke T, Zhao M, Zhang X, Cheng Y, Sun Y, Wang P, Ren C, Cheng X, Zhang Z, Huang Y. Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species. Life (Basel) 2023; 13:life13051215. [PMID: 37240860 DOI: 10.3390/life13051215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/28/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Growth rate, carcass attributes, and meat quality traits of small ruminants (i.e., sheep and goats) depend on various factors, among which the feeding system is one of the most important factors. However, how feeding systems affect these parameters differ between sheep and goats. Therefore, this review aimed to evaluate the differences in how different feeding systems affect the growth performance, carcass characteristics, and meat quality of sheep and goats. It also explored the effects of a new finishing strategy-time-limited grazing with supplements on these traits. Compared with stalled feeding, finishing lambs/kids on pasture-only feed reduced the average daily gain (ADG) and carcass yield, while supplemented-grazing lambs/kids had near-equivalent or higher ADG and carcass attributes. Pasture-grazing increased the meat flavor intensity and healthy fatty acid content (HFAC) of lamb/kid meat. Supplemental grazing lambs had comparable or superior meat sensory attributes and increased meat protein and HFAC compared to stall-fed ones. In contrast, supplemental grazing only improved the meat color of kids but had little effect on other meat qualities. Moreover, time-limited grazing with supplemental concentrates increased the carcass yield and meat quality in lamb meat. Overall, the effects of different feeding systems on growth performance and carcass traits were comparable between sheep and goats but differed in terms of the meat quality.
Collapse
Affiliation(s)
- Tiantian Ke
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengyu Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Xiaoan Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Yao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiming Sun
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Penghui Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chunhuan Ren
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Xiao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Zijun Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Yafeng Huang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| |
Collapse
|
16
|
Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
Collapse
Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| |
Collapse
|
17
|
Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
Collapse
Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| |
Collapse
|
18
|
Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
19
|
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods 2023; 12:foods12020289. [PMID: 36673381 PMCID: PMC9858191 DOI: 10.3390/foods12020289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/21/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9−49.3), hardness (32.3−21.4 N), springiness (0.8−0.7 N), cohesiveness (0.49−0.46), and chewiness (12.2−7.1) and a hike in the a* value (5.3−9.4). No significant changes in L* (59.1−58.6), a* (8.57−8.61), hardness (11.6−10.6 N), or cohesiveness (0.27−0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5−0.4), chewiness (1.9−1.3), and b* (26.6−29.1) were noted in them. In hybrid patties, the L* (53.9−52.5) and b* values (24.9−24.3) were consistent but had a significant decrease in a* value (5.9−3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties’ consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage.
Collapse
|
20
|
Ateş E, Unal K. The effects of deep-frying deep frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
21
|
Zhang M, Xie D, Wang D, Xu W, Zhang C, Li P, Sun C. Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach. Food Chem 2023; 399:133977. [DOI: 10.1016/j.foodchem.2022.133977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 08/15/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022]
|
22
|
Dietary L-arginine supplementation influences the muscle fiber characteristics and meat quality of Mongolian sheep through the NO/AMPK/PGC-1α pathway. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
23
|
Effects of the Dietary Inclusion of Allium mongolicum Regel Extract on Serum Index and Meat Quality in Small-Tailed Han Sheep. Animals (Basel) 2022; 13:ani13010110. [PMID: 36611719 PMCID: PMC9817714 DOI: 10.3390/ani13010110] [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: 11/10/2022] [Revised: 12/18/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
The aim of this study was to evaluate the effects of Allium mongolicum Regel ethanol extract (AME) on the serum index and meat quality of lambs. A total of 30 male Small-tailed Han sheep (3 months old) with an average weight of 33.60 ± 1.23 kg were divided randomly into one of two groups: the control group (CON) was offered a basal diet, and the AME group was offered a basal diet with supplementation 2.8 g·lamb−1·day−1 AME. The trial lasted for 75 days. AME supplementation significantly decreased the concentration of triglyceride and total cholesterol (p < 0.05), and tended to lower the concentration of non-esterified fatty acids (0.05 < p < 0.1), but significantly increased the concentration of high-density lipoprotein, leptin, and insulin (p < 0.05) in the serum of lambs. AME also decreased cooking losses and shear force and increased the content of intramuscular fat in the longissimus dorsi (LD) muscle of lambs (p < 0.05). In addition, there was no difference in the composition of hydrolyzed protein amino acids in the LD muscle among treatments (p > 0.05). However, AME changed the composition of free amino acids and promoted MUFA and PUFA deposition in the LD muscle of the lambs. These findings indicate that a diet supplemented with AME may improve the lipid metabolic capacity and meat quality of lambs.
Collapse
|
24
|
The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat. Foods 2022; 12:foods12010129. [PMID: 36613346 PMCID: PMC9818254 DOI: 10.3390/foods12010129] [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: 11/14/2022] [Revised: 12/23/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022] Open
Abstract
Background: Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fraction, lipid oxidation, and loss of some vitamins and mineral compounds. The aim of this study was to evaluate the influence of three cooking methods (sous vide (SV), microwave (M) cooking, and stewing (S)) on the basic chemical composition, cholesterol content, energy value, mineral concentration, and retention coefficients in goose meat. Methods: Basic chemical composition and mineral analysis were determined using AOAC methods. Total cholesterol content was established using the HPLC method. Results: Both types of goose meat (without and with skin) and heat treatment had a significant effect on nutrient values, mineral concentration, and retention coefficients. The S meat was characterized by a higher protein content than M and SV meat, and had the lowest fat, protein, and cholesterol retention, among other methods. The M meat had lower total cholesterol content than SV and S meat. There were significant differences in energy value for SV, M, and S meats. The SV meat contained less P, Mg, Fe, Zn, and more Na and K than the M and S samples. The highest values of Zn, Mg, and Fe content and the lowest of K and Ca were recorded in S meat compared with the SV and M samples. The retention coefficients of P, Mg, Na, Ca, and K in S meat were lower than in the SV and M samples. The meat without skin was characterized by a lower energy value, fat content, retention of proteins, and cholesterol, but higher fat retention than skin samples. This meat contained more minerals such as P, Mg, Fe, K, Na, and less Ca than skin meat. Higher retention coefficients were observed for Zn, P, Mg, Ca, and lower were observed for Na, Fe, and K in meat without skin than in samples with skin. Conclusions: From a dietary point of view, the most beneficial were SV muscles without skin. Whereas, taking into account the protein, fat content, and retention coefficients of fat, cholesterol, Zn, and Na, the most optimal form of cooking for meat with skin seems to be stewing. These results may be used by consumers in making dietary choices by taking into account the type of goose meat and kind of heat treatment.
Collapse
|
25
|
Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis. Molecules 2022; 28:molecules28010165. [PMID: 36615360 PMCID: PMC9822090 DOI: 10.3390/molecules28010165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/17/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.
Collapse
|
26
|
Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
| |
Collapse
|
27
|
Jiang Q, Shen H, Gao P, Yu P, Yang F, Xu Y, Yu D, Xia W, Wang L. Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
28
|
Wereńska M, Okruszek A. Impact of frozen storage on fatty acid profile in goose meat. Poult Sci 2022; 101:102213. [PMID: 36334426 PMCID: PMC9636476 DOI: 10.1016/j.psj.2022.102213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 09/14/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022] Open
Abstract
The objective of this study was to investigate the changes of the fatty acid in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum and stored in freezing conditions at −20°C. During 17 weeks, the geese were fed ad libitum on the same complete feed. The samples (18 LM and 18 BM) from the right part of the carcasses were stored for 30, 90, 80, 270, and 365 d. The changes in the fatty acid profile were established by gas chromatography. In this work, there were also calculated lipid profile indicators such as Σ PUFA n−6/Σ PUFA n−3, Σ UFA/Σ SFA, and Σ PUFA/Σ SFA. Time of frozen storage affected the decrease in Σ SFA, Σ MUFA, and Σ PUFA of BM and LM. The statistical analysis of the obtained data shows that the type of muscle also generally affected the fatty acid profile. The BM are characterized higher proportion of Σ SFA, and the LM are defined as containing more Σ MUFA and Σ PUFA. Extending frozen storage time caused only the deterioration of Σ PUFA n−6/Σ PUFA n−3. The Σ PUFA n-6/Σ PUFA n−3 were the highest in BM and LM on the 365th day of storage. Although the Σ PUFA n−6/Σ PUFA n−3 ratio in muscles stored for 180, 270, and 365 d was higher than the recommended values. The lipid profile indicators (Σ UFA/Σ SFA, and Σ PUFA/Σ SFA) were similar in raw meat and in all frozen storage samples. It means that frozen storage didn't affect this index and the BM and LM have the same quality from the dietary point of view. Leg muscles during frozen storage are characterized by higher Σ UFA/Σ SFA and Σ PUFA/Σ SFA than the breast muscles.
Collapse
|
29
|
Ponnampalam EN, Kiani A, Santhiravel S, Holman BWB, Lauridsen C, Dunshea FR. The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review. Animals (Basel) 2022; 12:ani12233279. [PMID: 36496798 PMCID: PMC9738477 DOI: 10.3390/ani12233279] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/18/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022] Open
Abstract
The biological effects of oxidative stress and associated free radicals on farm animal performance, productivity, and product quality may be managed via dietary interventions-specifically, the provision of feeds, supplements, and forages rich in antioxidants. To optimize this approach, it is important first to understand the development of free radicals and their contributions to oxidative stress in tissue systems of farm animals or the human body. The interactions between prooxidants and antioxidants will impact redox homeostasis and, therefore, the well-being of farm animals. The impact of free radical formation on the oxidation of lipids, proteins, DNA, and biologically important macromolecules will likewise impact animal performance, meat and milk quality, nutritional value, and longevity. Dietary antioxidants, endogenous antioxidants, and metal-binding proteins contribute to the 'antioxidant defenses' that control free radical formation within the biological systems. Different bioactive compounds of varying antioxidant potential and bio-accessibility may be sourced from tailored feeding systems. Informed and successful provision of dietary antioxidants can help alleviate oxidative stress. However, knowledge pertaining to farm animals, their unique biological systems, and the applications of novel feeds, specialized forages, bioactive compounds, etc., must be established. This review summarized current research to direct future studies towards more effective controls for free radical formation/oxidative stress in farm animals so that productivity and quality of meat and milk can be optimized.
Collapse
Affiliation(s)
- Eric N. Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia
- Correspondence:
| | - Ali Kiani
- Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad P.O. Box 465, Iran
| | - Sarusha Santhiravel
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Benjamin W. B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Charlotte Lauridsen
- Department of Animal and Veterinary Sciences, Aarhus University, P.O. Box 50, DK-8830 Tjele, Denmark
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- The Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
| |
Collapse
|
30
|
Sun L, Yuan JL, Chen QC, Xiao WK, Ma GP, Liang JH, Chen XK, Wang S, Zhou XX, Wu H, Hong CX. Red meat consumption and risk for dyslipidaemia and inflammation: A systematic review and meta-analysis. Front Cardiovasc Med 2022; 9:996467. [PMID: 36247460 PMCID: PMC9563242 DOI: 10.3389/fcvm.2022.996467] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022] Open
Abstract
Aim The study (PROSPERO: CRD42021240905) aims to reveal the relationships among red meat, serum lipids and inflammatory biomarkers. Methods and results PubMed, EMBASE and the Cochrane databases were explored through December 2021 to identify 574 studies about red meat and serum lipids markers including total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), C-reactive protein (CRP) or hypersensitive-CRP (hs-CRP). Finally, 20 randomized controlled trials (RCTs) involving 1001 people were included, red meat and serum lipid markers and their relevant information was extracted. The pooled standard mean difference (SMD) was obtained by applying a random-effects model, and subgroup analyses and meta-regression were employed to explain the heterogeneity. Compared with white meat or grain diets, the gross results showed that the consumption of red meat increased serum lipid concentrations like TG (0.29 mmol/L, 95% CI 0.14, 0.44,P<0.001), but did not significantly influence the TC (0.13 mmol/L, 95% CI −0.07, 0.33, P = 0.21), LDL-C (0.11 mmol/L, 95% CI −0.23, 0.45, P = 0.53), HDL-C (−0.07 mmol/L, 95% CI −0.31, 0.17, P = 0.57),CRP or hs-CRP (0.13 mmol/L, 95% CI −0.10, 0.37,P = 0.273). Conclusion Our study provided evidence to the fact that red meat consumption affected serum lipids levels like TG, but almost had no effect on TC, LDL-C, HDL-C and CRP or hs-CRP. Such diets with red meat should be taken seriously to avoid the problem of high lipid profiles. Systematic review registration [https://www.crd.york.ac.uk/PROSPERO], identifier [CRD42021240905].
Collapse
Affiliation(s)
- Le Sun
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Jia-Lin Yuan
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Qiu-Cen Chen
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Wen-Kang Xiao
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Gui-Ping Ma
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Jia-Hua Liang
- The Department of Cardiovascular Disease, Meizhou Hospital of Traditional Chinese Medicine, Meizhou, China
| | - Xiao-Kun Chen
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Song Wang
- The Department of Cardiovascular Disease, The First Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xiao-Xiong Zhou
- The Department of Cardiovascular Disease, The First Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Hui Wu
- The Department of Cardiovascular Disease, The First Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou, China
- *Correspondence: Hui Wu,
| | - Chuang-Xiong Hong
- The Department of Cardiovascular Disease, The First Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou, China
- Chuang-Xiong Hong,
| |
Collapse
|
31
|
Bi YZ, Luo YL, Luo RM, Ji C, Gao S, Bai S, Wang YR, Dong FJ, Hu XL, Guo JJ. High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Front Nutr 2022; 9:959824. [PMID: 35958244 PMCID: PMC9361012 DOI: 10.3389/fnut.2022.959824] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/01/2022] [Indexed: 11/26/2022] Open
Abstract
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.
Collapse
Affiliation(s)
- Yong-Zhao Bi
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Yu-Long Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Rui-Ming Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Chen Ji
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Gao
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Bai
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Yong-Rui Wang
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Fu-Jia Dong
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Xiao-Lei Hu
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Jia-Jun Guo
- School of Food & Wine, Ningxia University, Yinchuan, China
| |
Collapse
|
32
|
Shahid A, Inam‐Ur‐Raheem M, Iahtisham‐Ul‐Haq , Nawaz MY, Rashid MH, Oz F, Proestos C, Aadil RM. Diet and lifestyle modifications: An update on non‐pharmacological approach in the management of osteoarthritis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Arashi Shahid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Iahtisham‐Ul‐Haq
- Kauser Abdulla Malik School of Life Sciences Forman Christian College (A Chartered University) Punjab Pakistan
| | - Muhammad Yasir Nawaz
- Department of Pathology Faculty of Veterinary Science, University of Agriculture Faisalabad Faisalabad Pakistan
| | - Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry National and Kapodistrian University of Athens Zografou Athens Greece
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| |
Collapse
|
33
|
Afzal A, Saeed F, Afzaal M, Maan AA, Ikram A, Hussain M, Usman I, Shah YA, Anjum W. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: an overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atka Afzal
- Department of Food Science Government College University Faisalabad
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad
| | - Muhamamd Afzaal
- Department of Food Science Government College University Faisalabad
| | - Abid Aslam Maan
- National Institute of Food Science & Technology University of Agriculture Faisalabad
| | - Ali Ikram
- Department of Food Science Government College University Faisalabad
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad
| | - Ifrah Usman
- Department of Food Science Government College University Faisalabad
| | - Yasir Abass Shah
- Department of Food Science Government College University Faisalabad
| | - Waqas Anjum
- Department of Food Science Government College University Faisalabad
| |
Collapse
|
34
|
Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints. Foods 2022; 11:foods11131850. [PMID: 35804666 PMCID: PMC9266051 DOI: 10.3390/foods11131850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/03/2022] [Accepted: 06/09/2022] [Indexed: 02/05/2023] Open
Abstract
The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail display temperatures was investigated. Five separate slaughter batches of lamb (ranging in size from 38 to 60 lambs) were followed at two lamb export plants over a two-year period, accounting for seasonal variation. In general, fleece clipping resulted in significantly lower microbial contamination on the fleece than the use of CLP alone. Lamb from carcasses chilled for 24 h had significantly lower psychrophilic total viable counts and Brochothrix thermosphacta and pseudomonad counts than carcasses chilled for 72 h. Following vacuum-packed (VP) storage of meat from these carcasses at 1.7 ± 1.6 °C for 23 days in the meat plant followed by retail display at 3.9 ± 1.7 °C (up to day 50), the dominant microorganisms were lactic acid bacteria, Br. thermosphacta, Enterobacteriaceae and pseudomonads, and all had reached maximum population density by storage day 34. Aligned with this, after day 34, the quality of the raw meat samples also continued to deteriorate, with off-odours and colour changes developing. While the mean values for cooked meat eating quality attributes did not change significantly over the VP storage period, high variability in many attributes, including off-flavours and off-odours, were noted for lamb meat from all storage times, highlighting inconsistences in lamb quality within and between slaughter batches.
Collapse
|
35
|
Bai S, You L, Wang Y, Luo R. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Front Nutr 2022; 9:925208. [PMID: 35811981 PMCID: PMC9260384 DOI: 10.3389/fnut.2022.925208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 05/09/2022] [Indexed: 11/21/2022] Open
Abstract
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.
Collapse
Affiliation(s)
- Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan, China
| | - Yongrui Wang
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Ruiming Luo
- School of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Ruiming Luo,
| |
Collapse
|
36
|
Bai S, You L, Ji C, Zhang T, Wang Y, Geng D, Gao S, Bi Y, Luo R. Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. Food Res Int 2022; 159:111545. [DOI: 10.1016/j.foodres.2022.111545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/26/2022] [Accepted: 06/18/2022] [Indexed: 11/30/2022]
|
37
|
Li S, Li X, Ma Q, Wang Z, Fang F, Zhang D. Consumer preference, behaviour and perception about lamb meat in China. Meat Sci 2022; 192:108878. [DOI: 10.1016/j.meatsci.2022.108878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 05/31/2022] [Accepted: 06/01/2022] [Indexed: 02/06/2023]
|
38
|
Inventory of Commercial Cooking Activities and Emissions in a Typical Urban Area in Greece. ATMOSPHERE 2022. [DOI: 10.3390/atmos13050792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The pollutants emitted during meal preparation in restaurants deteriorate the air quality. Thus, it is an environmental issue that needs to be addressed, especially in areas where these activities are densely located. The purpose of this study is to examine the impact on air quality from commercial cooking activities by performing a qualitative and quantitative analysis of the related parameters. The area of interest is located in the southeastern Mediterranean (Greater Athens area in Greece). Due to the lack of the necessary activity information, a survey was conducted. Emissions from the fuel burnt during the cooking procedures were calculated and it was found that, overall, 940.1 tonnes are attributed to commercial cooking activities annually (generated by classical pollutants, heavy metals, particulates and polycyclic aromatic hydrocarbon emissions). Comparing the contribution of different sources to the pollutants emitted, it was found that commercial cooking is responsible for about 0.6%, 0.8% and 1.0% of the total CO, NOx and PM10 values. Cooking organic aerosol (COA) and volatile organic compound (VOC) emissions from grilled meat were also calculated, accounting for 724.9 tonnes and 37.1 tonnes, respectively. Monthly, daily and hourly profiles of the cooking activities were developed and emissions were spatially disaggregated, indicating the city center as the area with higher values. Numerical simulations were performed with the WRF/CAMx modeling system and the results revealed a contribution of about 6% to the total PM10 concentrations in the urban center, where the majority of restaurants are located.
Collapse
|
39
|
Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
| |
Collapse
|
40
|
Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8720-8736. [PMID: 35389273 DOI: 10.1080/10408398.2022.2059440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
Collapse
Affiliation(s)
- Jiajia Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chung-Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| |
Collapse
|
41
|
Onopiuk A, Kołodziejczak K, Marcinkowska-Lesiak M, Poltorak A. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products. Food Chem 2022; 373:131506. [PMID: 34758433 DOI: 10.1016/j.foodchem.2021.131506] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/06/2021] [Accepted: 10/28/2021] [Indexed: 01/03/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such as smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content in food products and develop appropriate analytical methods for their determination. The aim of this study was to compare PAH content in meat products subjected to smoking or grilling process. PAH content was determined using three different analytical methods, verified for efficiency using the external standard method. The results showed that smoking led to higher PAH contamination compared to grilling. Extraction by saponification and SPE method was the most effective for the detection and quantification of PAHs. The samples analyzed using this method showed the highest PAH content and recoveries. The results of the study showed a significant effect of the extraction method on the recovery levels and PAH content in meat.
Collapse
Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland.
| | - Klaudia Kołodziejczak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| | - Andrzej Poltorak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| |
Collapse
|
42
|
The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls. Foods 2022; 11:foods11060797. [PMID: 35327220 PMCID: PMC8949574 DOI: 10.3390/foods11060797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/27/2022] Open
Abstract
The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.
Collapse
|
43
|
Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods 2022; 11:foods11030452. [PMID: 35159602 PMCID: PMC8834576 DOI: 10.3390/foods11030452] [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: 01/07/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 01/01/2023] Open
Abstract
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
Collapse
|
44
|
|
45
|
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. Food Res Int 2022; 152:110923. [DOI: 10.1016/j.foodres.2021.110923] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 01/28/2023]
|
46
|
The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract. Foods 2022; 11:foods11030422. [PMID: 35159571 PMCID: PMC8834007 DOI: 10.3390/foods11030422] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 01/20/2023] Open
Abstract
This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from Cordyceps militaris (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5′-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5′-nucleotides (5′-IMP, 5′-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles.
Collapse
|
47
|
Wang X, Chen L, Ren C, Bai Y, Zhang Y, Zhang D, Li X. Characterization of dry aged lamb eating quality at different aging conditions and cooking methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xu Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Li Chen
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Chi Ren
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Yuqiang Bai
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Yejun Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Dequan Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Xin Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| |
Collapse
|
48
|
Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poult Sci 2022; 101:101723. [PMID: 35172234 PMCID: PMC8851260 DOI: 10.1016/j.psj.2022.101723] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/23/2022] Open
Abstract
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.
Collapse
|
49
|
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Sci 2021; 184:108693. [PMID: 34775303 DOI: 10.1016/j.meatsci.2021.108693] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/29/2021] [Accepted: 10/04/2021] [Indexed: 01/02/2023]
Abstract
At this point in time, the evidence of a link between well-done meat intake and the incidence of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have confirmed this evidence, and have shown a higher odd ratio and increased exposure to heterocyclic amines (HCAs) among those who frequently consume red meat. However, in most epidemiological studies, dietary assessment, combined with analytical data, is used to estimate the intake of HCAs, which has many inconsistencies. In addition, there is a lack of findings indicating a substantial correlation between various factors, like types of raw meat, types of meat products, and cooking methods that directly or indirectly influence the occurrence of cancer. Although numerous mitigation strategies have been developed to reduce HCAs levels in meat, there is still a high prevalence of carcinogenesis caused by HCAs in humans. The aim of this review is to summarise conflicting reports, address shortcomings and identify emerging trends of cutting-edge research related to HCAs.
Collapse
|
50
|
Ge Y, Zhang D, Zhang H, Li X, Fang F, Liang C, Wang Z. Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach. Food Sci Anim Resour 2021; 41:802-815. [PMID: 34632400 PMCID: PMC8460324 DOI: 10.5851/kosfa.2021.e37] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/06/2021] [Accepted: 07/26/2021] [Indexed: 11/06/2022] Open
Abstract
To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and post-rigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.
Collapse
Affiliation(s)
- Yue Ge
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, 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 Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huimin Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, 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 Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Fei Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ce Liang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| |
Collapse
|