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Satora P, Michalczyk M, Banaś J. Impact of Thyme Essential Oil on the Aroma Profile and Shelf Life of Vacuum-Packed Minced Turkey Meat. Molecules 2024; 29:3524. [PMID: 39124929 PMCID: PMC11314540 DOI: 10.3390/molecules29153524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
There is considerable interest in the use of essential oils for food preservation, but their effect on the aroma profile of a product is poorly understood. This study investigated the effect of thyme essential oil (EO) addition at increasing concentrations (0.005, 0.01, 0.02, and 0.03% v/w) on the volatile compound composition of vacuum-packed minced turkey meat after storage for 8 days at 1-2 °C. The aroma profile of the meat was determined using the HS-SPME/GCMS (headspace solid-phase microextraction/gas chromatography-mass spectrometry) method. The results were also analysed by PCA (principal component analysis). The addition of thyme EO had a modifying effect on the aroma profile of meat-derived components, e.g., the formation of benzeneacetaldehyde, benzyl alcohol, 4,7-dimethylbenzofuran, hexathiane, hexanal, and 1-hexanol was reduced and the appearance of 9-hexadecenoic acid was observed in the stored samples. The increase in EO concentration affected the levels of its individual components in the meat headspace in different ways. In terms of fat rancidity indices, even a 0.005% addition of this essential oil significantly reduced the peroxide value. Quantitative descriptive analysis (QDA) showed that the addition of thyme EO reduced or masked the intensity of unpleasant odours associated with meat spoilage. In the aroma analysis, the turkey with 0.02% v/w EO scored highest, and pleasant citrus notes were found.
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Affiliation(s)
- Paweł Satora
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Magdalena Michalczyk
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| | - Joanna Banaś
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
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2
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Salgado Pardo JI, Navas González FJ, González Ariza A, León Jurado JM, Carolino N, Carolino I, Delgado Bermejo JV, Camacho Vallejo ME. Data-Mining Methodology to Improve the Scientific Production Quality in Turkey Meat and Carcass Characterization Studies. Animals (Basel) 2024; 14:2107. [PMID: 39061569 PMCID: PMC11273658 DOI: 10.3390/ani14142107] [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: 06/18/2024] [Revised: 07/11/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study of turkey carcass and meat quality over the last 57 years was performed. Meat and carcass quality attributes were dependent variables and included traits related to carcass dressing, muscle fiber, pH, colorimetry, water-holding capacity, texture, and chemical composition. The independent variables comprised publication quality traits, including journal indexation, database, journal impact factor (JIF), quartile, publication area, and JIF percentage. For each dependent variable, a data-mining chi-squared automatic interaction detection (CHAID) decision tree was developed. Carcass or piece yield was the only variable that did not show an impact on the publication quality. Moreover, color and pH measurements taken at 72 h postmortem showed a negative impact on publication interest. On the other hand, variables including water-retaining attributes, colorimetry, pH, chemical composition, and shear force traits stood out among the quality-enhancing variables due to their low inclusion in papers, while high standards improved power.
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Affiliation(s)
- José Ignacio Salgado Pardo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (J.V.D.B.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (J.V.D.B.)
| | | | | | - Nuno Carolino
- Centro de Investigação Vasco da Gama, Escola Universitária Vasco da Gama, 3020-210 Coimbra, Portugal; (N.C.); (I.C.)
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação da Fonte Boa—Estação Zootécnica Nacional, 2005-424 Santarém, Portugal
- Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para a Ciência Animal e Veterinária, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Inês Carolino
- Centro de Investigação Vasco da Gama, Escola Universitária Vasco da Gama, 3020-210 Coimbra, Portugal; (N.C.); (I.C.)
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação da Fonte Boa—Estação Zootécnica Nacional, 2005-424 Santarém, Portugal
- Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Juan Vicente Delgado Bermejo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (J.V.D.B.)
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3
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Kim YJ, Cha JY, Kim TK, Lee JH, Jung S, Choi YS. The Effect of Irradiation on Meat Products. Food Sci Anim Resour 2024; 44:779-789. [PMID: 38974724 PMCID: PMC11222703 DOI: 10.5851/kosfa.2024.e35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 07/09/2024] Open
Abstract
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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4
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Yao B, Zhang D, Wu X, He R, Gao H, Chen K, Xiang D, Tang Y. Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach. Food Chem X 2024; 22:101460. [PMID: 38803672 PMCID: PMC11129168 DOI: 10.1016/j.fochx.2024.101460] [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: 01/13/2024] [Revised: 05/04/2024] [Accepted: 05/08/2024] [Indexed: 05/29/2024] Open
Abstract
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased a* and TBARS values. The main volatile substances in irradiated pork were hydrocarbons, aldehydes, and alcohols, and hexanal, heptanal, and valeric acid were considered as important substances responsible for the generation of radiation-induced off-flavors. 65 differential metabolites were identified. l-pyroglutamic acid, l-glutamate, l-proline, fumarate acids, betaine, and l-anserine were considered as the main substances contributing to the differences in pork quality. In addition, metabolic pathways such as arginine biosynthesis, alanine, aspartate and glutamate metabolism were found to be considerably affected by irradiation.
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Affiliation(s)
- Bo Yao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Xinyu Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ruiyan He
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hui Gao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Kailan Chen
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dan Xiang
- Chengdu Xiwang Food., Ltd, Chengdu 610000, China
| | - Yong Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Sichuan Yiyang Modern Agricultural Development, Ltd, Chengdu 610000, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
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Wei B, Gao Y, Zheng Y, Yu J, Fu X, Bao H, Guo Q, Hu H. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods 2024; 13:1256. [PMID: 38672928 PMCID: PMC11049464 DOI: 10.3390/foods13081256] [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: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.
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Affiliation(s)
- Banghong Wei
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Yan Gao
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
- School of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yao Zheng
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Jinxiang Yu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Xuejun Fu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Hairong Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Huogen Hu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
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6
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Huang X, You Y, Zeng X, Liu Q, Dong H, Qian M, Xiao S, Yu L, Hu X. Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon. Food Chem 2024; 437:137806. [PMID: 37871425 DOI: 10.1016/j.foodchem.2023.137806] [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: 06/16/2023] [Revised: 09/28/2023] [Accepted: 10/17/2023] [Indexed: 10/25/2023]
Abstract
This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon.
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Affiliation(s)
- Xiaoxia Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yun You
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Qiaoyu Liu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - SiLi Xiao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xin Hu
- Guangzhou Huang-Shang Huang Group Co., Ltd., Guangzhou 510170, China
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Salgado Pardo JI, González Ariza A, Navas González FJ, León Jurado JM, Díaz Ruiz E, Delgado Bermejo JV, Camacho Vallejo ME. Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits. Front Vet Sci 2024; 11:1326519. [PMID: 38425837 PMCID: PMC10902079 DOI: 10.3389/fvets.2024.1326519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 01/24/2024] [Indexed: 03/02/2024] Open
Abstract
The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis (p < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (-0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (-0.375 and -0.498, respectively). Strong negative correlations were found as well between meat protein and fat (-0.460) and between collagen and cholesterol (-0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.
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Affiliation(s)
| | - Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, Spain
- Agropecuary Provincial Centre, Diputación Provincial de Córdoba, Córdoba, Spain
| | | | | | - Esther Díaz Ruiz
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, Spain
| | | | - María Esperanza Camacho Vallejo
- Department of Agriculture and Ecological Husbandry, Area of Agriculture and Environment, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain
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Chemat A, Song M, Li Y, Fabiano-Tixier AS. Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation. Molecules 2023; 28:8138. [PMID: 38138626 PMCID: PMC10745320 DOI: 10.3390/molecules28248138] [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: 11/14/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some "innovative" processes is often "an inconvenient truth", which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.
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Affiliation(s)
- Aziadé Chemat
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
| | - Mengna Song
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ying Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Anne-Sylvie Fabiano-Tixier
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
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9
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Salgado Pardo JI, Navas González FJ, González Ariza A, León Jurado JM, Galán Luque I, Delgado Bermejo JV, Camacho Vallejo ME. Study of Meat and Carcass Quality-Related Traits in Turkey Populations through Discriminant Canonical Analysis. Foods 2023; 12:3828. [PMID: 37893720 PMCID: PMC10606380 DOI: 10.3390/foods12203828] [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: 08/31/2023] [Revised: 10/13/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
The present research aimed to determine the main differences in meat and carcass quality traits among turkey genotypes worldwide and describe the clustering patterns through the use of a discriminant canonical analysis (DCA). To achieve this goal, a comprehensive meta-analysis of 75 documents discussing carcass and meat characteristics in the turkey species was performed. Meat and carcass attributes of nine different turkey populations were collected and grouped in terms of the following clusters: carcass dressing traits, muscle fiber properties, pH, color-related traits, water-retaining characteristics, texture-related traits, and meat chemical composition. The Bayesian ANOVA analysis reported that the majority of variables statistically differed (p < 0.05), and the multicollinearity analysis revealed the absence of redundancy problems among variables (VIF < 5). The DCA reported that cold carcass weight, slaughter weight, sex-male, carcass/piece weight, and the protein and fat composition of meat were the traits explaining variability among different turkey genotypes (Wilks' lambda: 0.488, 0.590, 0.905, 0.906, 0.937, and 0.944, respectively). The combination of traits in the first three dimensions explained 94.93% variability among groups. Mahalanobis distances cladogram-grouped populations following a cluster pattern and suggest its applicability as indicative of a turkey genotype's traceability.
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Affiliation(s)
- José Ignacio Salgado Pardo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
| | - Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
- Agropecuary Provincial Centre, Diputación Provincial de Córdoba, 14071 Córdoba, Spain;
| | | | - Inés Galán Luque
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
| | - Juan Vicente Delgado Bermejo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
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10
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Mshelia RDZ, Dibal NI, Chiroma SM. Food irradiation: an effective but under-utilized technique for food preservations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2517-2525. [PMID: 37599853 PMCID: PMC10439058 DOI: 10.1007/s13197-022-05564-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2022] [Accepted: 07/22/2022] [Indexed: 08/22/2023]
Abstract
While food borne pathogens constitute a major public health problem world-wide, food post-harvest losses is considered to be the leading cause of hunger and malnutrition globally. Food irradiation is a process of preserving food in which food are exposed to appropriate doses of ionizing radiation in order to kill insects, molds and other potentially harmful microbes and allergens. The process involves carefully exposing food to a measured amount of ionizing radiation in a special processing room on a conveyor belt for a specified duration. The radiation sources could be gamma ray, electron beam or X-ray. The radiation doses could be high, low or medium depending on the products to be irradiated and the target organism to be eradicated. Irradiation technology has various applications including sprout inhibition in root and tubers, disinfestation in cereals and pulses, reduction or elimination of food borne pathogens in vegetables and animal products and delayed ripening of fruits. All these applications are intended to increase shelf life and eliminate food allegenicity. Despite consumer concern on the safety and quality of irradiated foods, it is gradually gaining acceptance due to increased awareness and the perceived safety and quality as symbolized by the Radura symbol. With the increasing acceptance and commercialization of food irradiation, it could play an important role in solving the problems of food insecurity and food borne illnesses in the world.
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Affiliation(s)
- Rebecca Dan-zaria Mshelia
- Maiduguri Study Centre, National Open University of Nigeria, Maiduguri, Nigeria
- Department of Radiology, University of Maiduguri Teaching Hospital, Maiduguri, Nigeria
| | - Nathan Isaac Dibal
- Department of Human Anatomy, University of Maiduguri, Maiduguri, Nigeria
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11
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Indiarto R, Irawan AN, Subroto E. Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety. Foods 2023; 12:1845. [PMID: 37174383 PMCID: PMC10178114 DOI: 10.3390/foods12091845] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
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Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
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12
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Chen W, Yang J, Huang N, Zhang Q, Zhong Y, Yang H, Liu W, Yue Y. Effect of combined treatments of electron beam irradiation with antioxidants on the microbial quality, physicochemical characteristics and volatiles of vacuum-packed fresh pork during refrigerated storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109480] [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]
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13
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Li F, Wu X, Liang Y, Wu W. Potential implications of oxidative modification on dietary protein nutritional value: A review. Compr Rev Food Sci Food Saf 2023; 22:714-751. [PMID: 36527316 DOI: 10.1111/1541-4337.13090] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 12/23/2022]
Abstract
During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted the impact of oxidative modification on the nutritional value of dietary proteins and related mechanisms. Therefore, this review seeks to give an updated discussion of the effects of oxidative modification on the structural characteristics and nutritional value of dietary proteins, and elucidate the interaction with gut microbiota, intestinal tissues, and organs. Additionally, the specific mechanisms related to pathological conditions are also characterized. Dietary protein oxidation during food processing and storage change protein structure, which further influences the in vitro digestion properties of proteins. In vivo research demonstrates that oxidized dietary proteins threaten body health via complicated pathways and affect the intestinal microenvironment via gut microbiota, metabolites, and intestinal morphology. This review highlights the influence of oxidative modification on the nutritional value of dietary proteins based on organs and the intestinal tract, and illustrates the necessity of appropriate experimental design for comprehensively exploring the health consequences of oxidized dietary proteins.
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Affiliation(s)
- Fang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Ying Liang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
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14
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Wu R, Yang C, Xi L, Wang T, Zhang J, Kou L, Ding W. Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose. Foods 2022; 11:foods11223547. [PMID: 36429139 PMCID: PMC9689316 DOI: 10.3390/foods11223547] [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: 10/08/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the impact of high pressure and temperature (HTHP) and electron-beam irradiations (3, 5, 7, and 9 kGy) using differences in two sterilization methods on the volatile compounds and sensory characteristics of cooked bacon. It showed that 7 and 9 kGy of irradiation caused a significant reduction in species of volatile compounds and sensory features, but the concentration of total ketones, alcohols, aldehydes, acids and aromatic hydrocarbons significantly increased at 9 kGy. Samples treated with a dose of less than 5 kGy did not change volatile compounds and sensory properties. High-temperature-high-pressure conditions could greatly impact the concentrations of volatile compound species and sensory traits. The electronic nose effectively detected the flavor difference in different sterilization methods. Fingerprinting showed that HTHP and 9-kGy-treated groups were significantly different from other treatments. This study inferred that 5 kGy might be optimal for maintaining the original flavor and sensory properties of cooked bacon.
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15
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Saggin RF, Prado NVD, dos Santos MM, Balbinot-Alfaro E, da Trindade Alfaro A. Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3683-3692. [PMID: 35875225 PMCID: PMC9304514 DOI: 10.1007/s13197-022-05391-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2021] [Accepted: 02/01/2022] [Indexed: 06/15/2023]
Abstract
The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, while in system B (continuous air/water spray) turkey meat showed a weight gain of 1.82 (w/w). The cooling time in system B was significantly (P < 0.05) shorter. Water retention capacity, the color, and the sarcomere length of turkey meat are significantly influenced (P < 0.05) by the air chilling system. Turkey meat refrigerated in system B showed smaller structural changes. Air chilling with water spray in a continuous process promotes carcass weight gain and reduces processing time, in addition to less impact on the quality traits of turkey meat.
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Affiliation(s)
- Rosemar Frigotto Saggin
- Meat Technology Laboratory, Department of Food Technology, F Federal University of Technology - Paraná,, Linha Santa Bárbara, S/N – Caixa postal 135, Francisco Beltrão, PR 85601-970 Brazil
| | - Naimara Vieira do Prado
- Meat Technology Laboratory, Department of Food Technology, F Federal University of Technology - Paraná,, Linha Santa Bárbara, S/N – Caixa postal 135, Francisco Beltrão, PR 85601-970 Brazil
| | - Maycon Meier dos Santos
- Program in Aerospace and Mechanical Engineer, College of Engineering and Applied Sciences, University of Colorado, Colorado Springs, CO USA
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS 96203-900 Brazil
| | - Alexandre da Trindade Alfaro
- Meat Technology Laboratory, Department of Food Technology, F Federal University of Technology - Paraná,, Linha Santa Bárbara, S/N – Caixa postal 135, Francisco Beltrão, PR 85601-970 Brazil
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16
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Zhang H, Zhou W. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:287-328. [PMID: 35659355 DOI: 10.1016/bs.afnr.2022.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Over the last several decades, food irradiation technology has been proven neither to reduce the nutritional value of foods more than other preservation technologies, nor to make foods radioactive or dangerous to eat. Furthermore, food irradiation is a non-thermal food processing technology that helps preserve more heat sensitive nutrients than those found in thermally processed foods. Conventional food irradiation technologies, including γ-ray, electron beam and high energy X-ray, have certain limitations and drawbacks, such as involving radioactive isotopes, low penetration ability, and economical unfeasibility, respectively. Owing to the recent developments in instrumentation technology, more compact and cheaper tabletop low-energy X-ray sources have become available. The generation of low-energy X-ray, unlike γ-ray, does not involve radioactive isotopes and the cost is lower than high energy X-ray. Furthermore, low-energy X-ray possesses unique advantages, i.e., high linear energy transfer (LET) value and high relative biological effect (RBE) value. The advantages allow low-energy X-ray irradiation to provide a higher microbial inactivation efficacy than γ-ray and high energy X-ray irradiation. In the last few years, various applications reported in the literature indicate that low-energy X-ray irradiation has a great potential to become an alternative food preservation technique. This chapter discusses the technical advances of low-energy X-ray irradiation, microbial inactivation mechanism, factors influencing its efficiency, current applications, consumer acceptance, and limitations.
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Affiliation(s)
- Hongfei Zhang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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17
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Panseri S, Arioli F, Pavlovic R, Di Cesare F, Nobile M, Mosconi G, Villa R, Chiesa LM, Bonerba E. Impact of irradiation on metabolomics profile of ground meat and its implications toward food safety. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Gamma irradiation on moisture migration and lipid degradation of Micropterus salmoides meat. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Cordeiro MWS, Mouro DMM, Dos Santos ID, Wagner R. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat. Meat Sci 2021; 185:108728. [PMID: 34979478 DOI: 10.1016/j.meatsci.2021.108728] [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: 01/15/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (-18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat.
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Affiliation(s)
- Madison Willy Silva Cordeiro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil.
| | - Diego Michel Matochi Mouro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Ingrid Duarte Dos Santos
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
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20
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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21
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Zixiang W, Jingjing Z, Huachen Z, Ning Z, Ruiyan Z, Lanjie L, Guiqin L. Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Wei Zixiang
- Biopharmaceutical Research Institute Liaocheng University Liaocheng China
| | - Zhang Jingjing
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
| | - Zhang Huachen
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
| | - Zhang Ning
- Biopharmaceutical Research Institute Liaocheng University Liaocheng China
| | - Zhang Ruiyan
- Biopharmaceutical Research Institute Liaocheng University Liaocheng China
| | - Li Lanjie
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
| | - Liu Guiqin
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China
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22
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Li YZ, Cai KZ, Hu GF, Nie W, Liu XY, Xing W, Xu B, Chen CG. γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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24
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Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110265] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110138] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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26
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Arshad MS, Kwon J, Ahmad RS, Ameer K, Ahmad S, Jo Y. Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat. Food Sci Nutr 2020; 8:1020-1029. [PMID: 32148810 PMCID: PMC7020261 DOI: 10.1002/fsn3.1386] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of different doses (0, 3, and 7 kGy) of e-beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans-fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e-beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Joong‐Ho Kwon
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Rabia Shabir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Kashif Ameer
- Institute of Food and Nutritional SciencesPMAS‐Arid Agriculture UniversityRawalpindiPakistan
| | - Sheraz Ahmad
- Department of Food ScienceFaculty of BiosciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Yunhee Jo
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
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27
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Interactions between raw meat irradiated by various kinds of ionizing radiation and transglutaminase treatment in meat emulsion systems. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108452] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Zaukuu JLZ, Bazar G, Gillay Z, Kovacs Z. Emerging trends of advanced sensor based instruments for meat, poultry and fish quality- a review. Crit Rev Food Sci Nutr 2019; 60:3443-3460. [PMID: 31793331 DOI: 10.1080/10408398.2019.1691972] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Meat and fish chemical composition and sensory attributes are markers of quality that require innovative assessment methods as existing ones are rather technical, laborious, and expensive. Emerging trends of advanced technology instruments have been lauded in the pharmaceutical, cosmetic and food industries for their high sensitivity, customizability, rapidness and affordability. Common among these, are the electronic tongue (e-tongue) and electronic nose (e-nose) but their use for meat and fish quality, remains scanty and scattered. This paper aims to systematically discuss the developing trends, principles and the recent use of e-tongue and e-nose for quality measurements in fish and meat. From over 90 research papers, it was observed that an arsenal of chemometric tools have been pivotal in applying these instruments for rapid quantitative, qualitative and predictive analysis of some physical properties, chemical properties, storability and the authentication of meat and fish. Both instruments require no reagent (waste free analytical procedure) and have been lauded for precision and*accuracy but e-nose may be better suited for meat and fish assessments. Unlike the e-tongue, e-nose requires no liquid sample preparation and portable versions are promising for rapid remote analysis of meat and fish samples that can save cost on transferring carcass to laboratories.
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Affiliation(s)
- John Lewis Zinia Zaukuu
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - George Bazar
- Department of Nutritional Science and Production Technology, Kaposvár University, Kaposvár, Hungary
| | - Zoltan Gillay
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
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29
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Arshad MS, Amjad Z, Yasin M, Saeed F, Imran A, Sohaib M, Anjum FM, Hussain S. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1575395] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Zaid Amjad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Science Division, Nuclear Institute for Food and Agriculture, Peshawar, Pakistan
| | - Farhan Saeed
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and animal Sciences, Lahore, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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30
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31
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Horita CN, Baptista RC, Caturla MY, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Kanatt SR, Chawla SP. Shelf life extension of chicken packed in active film developed with mango peel extract. J Food Saf 2017. [DOI: 10.1111/jfs.12385] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sweetie R. Kanatt
- Food Technology DivisionBhabha Atomic Research Centre, TrombayMumbai Maharashtra India
| | - S. P. Chawla
- Food Technology DivisionBhabha Atomic Research Centre, TrombayMumbai Maharashtra India
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Cheng S, Wang N, Zhang J, Brennan C, Guan W, Wang Z. The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef (
M. longissimus Dorsi
) during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shuzhen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Ning Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry UniversityYangling, 712100 People's Republic of China
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Charles Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincoln, 85084 New Zealand
| | - Wenqiang Guan
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
- College of Biotechnology and Food Science, Tianjin University of CommerceTianjin, 300134 People's Republic of China
| | - Zhidong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
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An KA, Arshad MS, Jo Y, Chung N, Kwon JH. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. J Food Sci 2017; 82:865-872. [PMID: 28267865 DOI: 10.1111/1750-3841.13671] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/26/2016] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Abstract
This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L* , a* , and b* showed significant differences with respect to different doses and storage intervals; a* and b* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.
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Affiliation(s)
- Kyung-A An
- Hazardous Substances Analysis Div., Daegu Regional Food and Drug Administration, Daegu, 704-940, Korea.,School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Korea
| | - Muhammad Sajid Arshad
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea.,Inst. of Home and Food Sciences, Government College Univ., Faisalabad, 36000, Pakistan
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
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36
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Li C, He L, Jin G, Ma S, Wu W, Gai L. Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage. Meat Sci 2017; 128:68-76. [PMID: 28214694 DOI: 10.1016/j.meatsci.2017.02.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 02/08/2017] [Accepted: 02/12/2017] [Indexed: 11/24/2022]
Abstract
This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition, volatiles and color of the samples during whole storage. The results showed that ≥7kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7days storage irradiation off-odor was reduced. Lipid oxidation was also promoted by irradiation. Benzyl methyl sulfide was produced newly and significantly increased (P<0.05) by irradiation. Fatty acids in pork samples decreased significantly with irradiation dose increase within the range of <7kGy, but significantly increased (P<0.05) in samples of 7kGy. Irradiation significantly increased the a* values regardless of storage time but had little effects on b* and L* values, and the increase of a* values was dose-dependent.
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Affiliation(s)
- Chengliang Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lichao He
- College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China
| | - Guofeng Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Sumin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenmin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lan Gai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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