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Liang R, Zhang W, Mao Y, Zhang Y, Li K, Luo X, Yang X. Effects of CO 2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O 2 levels. Meat Sci 2024; 209:109422. [PMID: 38160561 DOI: 10.1016/j.meatsci.2023.109422] [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: 08/19/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The storage quality characteristics of fresh pork patties were investigated under 80% O2 modified atmosphere packaging (MAP80:20 = 80% O2/20% CO2) and 40% O2 MAP with various CO2 levels (MAP40:20 = 40% O2/20% CO2/40% N2; MAP40:40 = 40% O2/40% CO2/20% N2; MAP40:60 = 40% O2/60% CO2). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability, and fatty acid profile), microbial, and sensorial changes. Results suggested that decreasing O2 levels from 80% to 40% significantly inhibited the lipid oxidation of patties but led to a lower (P < 0.05) color stability. Elevating CO2 levels from 20% to 60% in combination with 40% O2 significantly suppressed bacterial growth and total volatile basic nitrogen production, and thus rendered patties with a better sensory quality and a similar meat color to 80% O2. However, increased CO2 levels promoted lipid oxidation through reducing the antioxidant capacity of patties, which was attributed to a CO2-induced reduction in superoxide dismutase and glutathione peroxidase activities during storage rather than a pH reduction or changes in fatty acid composition. Overall, 40% O2/40% CO2/20% N2 is a realistic alternative for pork patties to improve meat quality and extend the shelf-life to over 16 days.
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Affiliation(s)
- Rongrong Liang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Wenyan Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yanwei Mao
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control (Ministry of Education), Zhengzhou 450001, China
| | - Xin Luo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xiaoyin Yang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China.
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Zheng A, Liu J, Wang M, Bu N, Liu D, Wei C. Footprint analysis of CO 2 in microbial community succession of raw milk and assessment of its quality. Front Nutr 2023; 10:1285653. [PMID: 38192649 PMCID: PMC10773745 DOI: 10.3389/fnut.2023.1285653] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/29/2023] [Indexed: 01/10/2024] Open
Abstract
With the growing production of raw milk, interest has been increasing in its quality control. CO2, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration. Therefore, the effects of CO2 treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined by 16S rRNA analysis combined with electronic nose, and electronic tongue techniques. The results indicated that, the refrigeration time was shown to be prolonged by CO2 in a concentration-dependent way. And CO2 treatment was linked to substantial variations in beta and alpha diversity as well as the relative abundances of various microbial taxa (p < 0.01). The dominant bacterial phylum Proteobacteria was replaced with Firmicutes, while the major bacterial genera Acinetobacter and Pseudomonas were replaced with lactic acid bacteria (LAB), including Leuconostoc, Lactococcus, and Lactobacillus. From the perspective of biomarkers enriched in CO2-treated sample, almost all of them belong to LAB, no introduction of harmful toxins has been found. The assessment of the quality of raw milk revealed that CO2 improved the quality of raw milk by lowering the acidity and the rate of protein and fat breakdown, and improved the flavor by reducing the generation of volatiles, and increasing umami, richness, milk flavor and sweetness, but reducing sourness. These findings offer a new theoretical foundation for the industrial use of CO2 in raw milk.
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Affiliation(s)
- Anran Zheng
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
| | - Jun Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
- School of Life Science, Hubei Normal University, Huangshi, China
| | - Mengsong Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Ningxia Bu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
| | - Dunhua Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Chaokun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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3
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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
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Yang X, Xu B, Zhang X, Luo X, Zhang Y, Mao Y, Liang R. Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kamal Hossain M, Ahmed Drmosh Q. Noble Metal-Decorated Nanostructured Zinc Oxide: Strategies to Advance Chemiresistive Hydrogen Gas Sensing. CHEM REC 2022; 22:e202200090. [PMID: 35703683 DOI: 10.1002/tcr.202200090] [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: 04/19/2022] [Revised: 05/27/2022] [Indexed: 11/10/2022]
Abstract
Hydrogen (H2 ) is known as the key player in the alternative and renewable energy revolution and henceforth H2 production, transportation, storage and usage have been a major interest of current research. However, due to severe safety concerns, strategies are indispensable to devise superior H2 sensors, particularly selective and sensitive H2 sensors. In this personal account, three specific gas sensing constructs; zinc oxide (ZnO) nanostructures-, noble metal nanoparticles-decorated ZnO- and noble metal nanoparticles-decorated ZnO nanostructures on reduced graphene oxide (rGO)-based H2 sensors have been demonstrated. The dynamic response and H2 sensing characteristics of ZnO nanostructures-based H2 sensors were found to be improved compared to those of pristine ZnO. High-resolution field emission scanning electron microscopy (FESEM) confirmed the flower-like nanostructures that had higher surface area around the nanoscale petals. The mechanism behind the superior sensing characteristics of ZnO nanostructures-based H2 sensor has been demonstrated. Decoration of ZnO nanostructures with noble metal nanoparticles, particularly platinum (Pt) and gold (Au) was observed to be useful in achieving better H2 sensing performance compared to that of ZnO nanostructures. The Pt- and Au-decorated ZnO nanostructures followed the well-known "Spill-over" mechanism in enhancing the H2 sensing characteristics. Abundant free electrons/holes generation and higher conductivity are two important parameters for designing selective and sensitive gas sensors. In this context, a hybrid nanocomposite, rGO-ZnO has been developed and decorated with noble metal nanoparticles, particularly Pt and Au. The ultimate sensing material has been characterized and compared to those of pristine ZnO, ZnO nanostructures and Pt- and Au-decorated ZnO for H2 gas sensing applications. Such systemic and focus strategies is critical not only for developing efficient H2 gas sensors but also for better understanding the mechanisms underlying such superior performance.
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Affiliation(s)
- Mohammad Kamal Hossain
- Interdisciplinary Research Center for Renewable Energy and Power Systems (IRC-REPS), Research Institute, King Fahd University of Petroleum & Minerals (KFUPM), Dhahran, 31261, Saudi Arabia
| | - Qasem Ahmed Drmosh
- Interdisciplinary Research Center for Hydrogen and Energy Storage (IRC-HES), Research Institute, King Fahd University of Petroleum & Minerals (KFUPM), Dhahran, 31261, Saudi Arabia
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Jakobsen AN, Gabrielsen L, Johnsen EM, Rotabakk BT, Lerfall J. Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.). J Food Sci 2022; 87:2377-2390. [PMID: 35546451 PMCID: PMC9322570 DOI: 10.1111/1750-3841.16164] [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: 07/07/2021] [Revised: 03/29/2022] [Accepted: 04/01/2022] [Indexed: 11/28/2022]
Abstract
Abstract The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins. The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (pequilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste. Practical Application CO2 can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.
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Affiliation(s)
- Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Lisa Gabrielsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Elena Marie Johnsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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