1
|
Araya-Morice A, Araya-Quesada Y, Cortés N, Caamaño J, Arroyo L. Antioxidant potential of coffee husks in fresh pork sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2423-2432. [PMID: 37424582 PMCID: PMC10326183 DOI: 10.1007/s13197-023-05764-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2023] [Accepted: 05/09/2023] [Indexed: 07/11/2023]
Abstract
Coffee husks, a by-product of dry coffee processing, present a disposal problem in coffee-producing countries. Valorization of this residue is necessary to reduce its environmental impact and improve benefits to the producer. This study evaluated the antioxidant effect of coffee husks on physicochemical properties and sensory liking of fresh sausages packaged in aerobic (AEP) or modified atmosphere packaging (MAP) (20% CO2 + 80%N2). Fresh sausages were prepared with different antioxidants: no addition (control C), sodium nitrite (T2), sodium nitrite + sodium erythorbate + BHA/BHT blend (T3), sodium nitrite + coffee husk 1% (T4), sodium nitrite + coffee husk 2% (T5). Physicochemical properties (TBARs, carbonyl content, pH and instrumental color) were analyzed to evaluate the effect of added synthetic and natural antioxidants on fresh sausages. A sensory test (n = 100) was conducted to assess consumer liking of fresh sausages stored in AEP and MAP. The addition of coffee husks reduced lipid oxidation in fresh sausages, especially under MAP packaging, but did not affect carbonyl content. Consumers reported lower liking scores for products packed in MAP. The addition of coffee husks did not affect the degree of liking. Valorization of coffee husks as an antioxidant in fresh meat products is a viable natural option for the meat industry.
Collapse
Affiliation(s)
- Adriana Araya-Morice
- Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica
| | - Yorleny Araya-Quesada
- Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica
| | - Natalia Cortés
- Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica
| | - Julia Caamaño
- Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica
| | - Laura Arroyo
- Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica
| |
Collapse
|
2
|
Vacuum ice-making technology and characteristic analysis. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
3
|
Yang W, Huang J, Zhu Z, Lei Y, Zhou X, Huang M. Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage. Food Chem 2022; 394:133449. [PMID: 35749872 DOI: 10.1016/j.foodchem.2022.133449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 05/09/2022] [Accepted: 06/08/2022] [Indexed: 11/19/2022]
Abstract
The discoloration of spiced beef during storage is a severe problem that limits the shelf life of products. This study explored the associations between discoloration and pH, water, lipid oxidation, and protein oxidation. Electron paramagnetic resonance and UV-Vis spectroscopy illustrated that the pigment of spiced beef was a pentacoordinate mononitrosylheme compound and its conjugated structure changed during storage. The low-field NMR and magnetic resonance imaging results showed that the mobility of water increased, and the water content decreased with the extension of storage time. Multivariate analysis showed that color attributes were negatively correlated with oxidation. The oxidation of nitrosohemachrome was the primary reason for the lightness (L*) and redness (a*) decline in spiced beef. In addition, water loss exerted a promotion function in the oxidation process. This study provides valuable information on maintaining the quality of spiced beef during storage.
Collapse
Affiliation(s)
- Wenmin Yang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yang Lei
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinghu Zhou
- Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd, Nanjing, Jiangsu 211200, PR China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
4
|
Ameer A, Seleshe S, Kang SN. Effect of Modified Atmosphere Packaging (MAP) Varying in
CO2 and N2 Composition on Quality Characteristics of
Dry Fermented Sausage During Refrigeration Storage. Food Sci Anim Resour 2022; 42:639-654. [PMID: 35855267 PMCID: PMC9289800 DOI: 10.5851/kosfa.2022.e27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 11/06/2022] Open
Abstract
The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO2/75% N2 (MAP1), 50% CO2/50% N2 (MAP2), 70% CO2/30% N2 (MAP3), and 100% CO2 (MAP4). All MAP samples regardless of their CO2 composition significantly (p<0.05) decreased in pH, aw, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO2 from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO2/30% N2 (MAP3) and 100% CO2 (MAP4) were effective to maintain several quality parameters (aw, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.
Collapse
Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
- Corresponding author: Suk Nam Kang, Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea, Tel: +82-53-850-6726, Fax: +82-53-850-6729, E-mail:
| |
Collapse
|
5
|
Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
6
|
Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage. Meat Sci 2021; 185:108715. [PMID: 34839193 DOI: 10.1016/j.meatsci.2021.108715] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 06/23/2021] [Accepted: 11/15/2021] [Indexed: 11/21/2022]
Abstract
Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH·, ·OH, and O2·- radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tert-butylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control sample, 0.05% CDs significantly reduced thiobarbituric acid reactive substances value, carbonyl and total volatile basic nitrogen contents of fried meatballs. Both lipid and protein oxidation inhibition capabilities of CDs were higher than those of 0.05% CA but lower than those of 0.02% TBHQ. Total sensory score of sample with CDs (7.1 ± 0.06) was significantly higher than those of the control (4.7 ± 0.03) and sample with TBHQ (6.4 ± 0.04). CDs could delay oxidation of fried meatballs during refrigerated storage and can well serve as an alternative antioxidant.
Collapse
|
7
|
Sayadi M, Langroodi AM, Pourmohammadi K. Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01068-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
8
|
Pounds K, Jairam S, Bao H, Meng S, Zhang L, Godinez SA, Savin DA, Pelletier W, Correll MJ, Tong Z. Glycerol-Based Dendrimer Nanocomposite Film as a Tunable pH-Sensor for Food Packaging. ACS APPLIED MATERIALS & INTERFACES 2021; 13:23268-23281. [PMID: 33956422 DOI: 10.1021/acsami.1c05145] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Large amounts of food are wasted during the food supply chain. This loss is in part due to consumer confusion over dates on food packages that can indicate a variety of quality indicators in the product (e.g., expiration date, "best by" date, "sell by" dates, etc.). To reduce this food loss, much research has been focused on the films that offer simple and easily manipulated indication systems to detect food spoilage. However, these materials are usually hydrophilic biopolymers that can detect the food spoilage in a wide pH range but do not provide highly sensitive real-time measurements. In this work, a glycerol-based nanocomposite core-shell latex film was synthesized to create a responsive packaging material that can provide real-time pH detection of food with high sensitivity. First, the pH-responsive dendrimer comonomer was synthesized from glycerol and diamine. Then, the nanoencapsulation polymerization process via miniemulsion was conducted to form a core-shell structure with tunable nanoshell thickness for a sensible pH-responsive release (<0.5 pH change). Next, the flexible film encapsulated a color-indicative dye that provided highly sensitive and visible color changes as both the pH dropped and the time elapsed in the food. This film also provided a barrier to water and heat and resisted deformation. Ultimately, this nanocomposite flexible film pending a pH sensor has the potential as an intelligent food packaging material for a universal, accurate, easy-to-use, and real-time food spoilage monitoring system to reduce food waste.
Collapse
Affiliation(s)
- Karyn Pounds
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Suguna Jairam
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Hanxi Bao
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Shanyu Meng
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Lin Zhang
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Scarlett Arencibia Godinez
- Department of Chemistry, Center for Macromolecular Science and Engineering, P.O. Box 117200, Gainesville, Florida 32611-7200, United States
| | - Daniel A Savin
- Department of Chemistry, Center for Macromolecular Science and Engineering, P.O. Box 117200, Gainesville, Florida 32611-7200, United States
| | - William Pelletier
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Melanie J Correll
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Zhaohui Tong
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| |
Collapse
|
9
|
Chen X, Zhao J, Zhu L, Luo X, Mao Y, Hopkins DL, Zhang Y, Dong P. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Res Int 2020; 137:109645. [DOI: 10.1016/j.foodres.2020.109645] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/23/2020] [Accepted: 08/23/2020] [Indexed: 01/13/2023]
|
10
|
Vahabi Anaraki N, Abbasvali M, Bonyadian M. Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast. J Food Saf 2020. [DOI: 10.1111/jfs.12776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Neda Vahabi Anaraki
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineShahrekord University Shahrekord Iran
| | - Maryam Abbasvali
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineShahrekord University Shahrekord Iran
| | - Mojtaba Bonyadian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineShahrekord University Shahrekord Iran
| |
Collapse
|
11
|
DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.00996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product.
After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.
The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.
The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.
The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.
It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics.
Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.
Collapse
|
12
|
STAHLKE EVR, ROSSA LS, SILVA GM, SOTOMAIOR CS, PEREIRA AJ, LUCIANO FB, BORGES TD, MACEDO REFD. Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.29617] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
13
|
Khodayari M, Basti AA, Khanjari A, Misaghi A, Kamkar A, Shotorbani PM, Hamedi H. Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
14
|
O’ Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
15
|
Wang Q, Wang J, Ding W, Zhang D, Reed K, Zhang B. Alternatives to carcinogenic preservatives in Chinese Sausage - Sorbic acid-loaded chitosan/tripolyphosphate nanoparticles. Int J Biol Macromol 2018; 120:28-33. [PMID: 30098368 DOI: 10.1016/j.ijbiomac.2018.08.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/23/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
Abstract
Preservatives in processed meat raise significant concerns associated with bowel cancer and diabetes, and implicate various public health issues. This introduces the need for safer preservatives to uphold public health standards. However, developing safer alternatives to these preservatives poses a significant challenge to food industry. A potential solution to this issue is the use of loaded nanoparticles as preservative agents. This study investigated antimicrobial and antioxidant effects of sorbic acid-loaded chitosan/tripolyphosphate nanoparticles (SAN) in Chinese Sausage. SAN were prepared through ionic gelation, followed by natural air-drying for 20 days. After preparation, the antimicrobial and antioxidant activities of various treatment groups were analyzed intermittently during storage at room temperature. SAN-treated samples had significantly lower levels of surviving bacteria, molds, and yeasts than the blank control (p < 0.05) over the entire 72 days of storage. Additionally the SAN-treated samples also had lower levels of surviving bacteria than the chitosan/tripolyphosphate samples after 31-56 days of storage (p < 0.05). The thiobarbituric acid value and pH of the SAN-treated samples were also significantly lower than the blank control (p < 0.05). These results indicated that SAN could be a good intervention strategy to retard lipid oxidation and inhibit microbial growth in Chinese Sausage.
Collapse
Affiliation(s)
- Qian Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiayi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Dequan Zhang
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.
| | - Kevin Reed
- University of Massachusetts, Department of Biomedical and Nutritional Sciences, Lowell, MA 01854, USA.
| | - Boce Zhang
- University of Massachusetts, Department of Biomedical and Nutritional Sciences, Lowell, MA 01854, USA.
| |
Collapse
|
16
|
Djordjević J, Bošković M, Starčević M, Ivanović J, Karabasil N, Dimitrijević M, Lazić IB, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. Braz J Microbiol 2018; 49:607-613. [PMID: 29449174 PMCID: PMC6066784 DOI: 10.1016/j.bjm.2017.09.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 09/18/2017] [Accepted: 09/23/2017] [Indexed: 11/20/2022] Open
Abstract
The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3±1°C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5logCFU/g. A significant difference (p<0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p<0.01; p<0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
Collapse
Affiliation(s)
- Jasna Djordjević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia.
| | - Marija Bošković
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Marija Starčević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Jelena Ivanović
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Nedjeljko Karabasil
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Mirjana Dimitrijević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | | | - Milan Ž Baltić
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| |
Collapse
|
17
|
Kalem IK, Bhat Z, Kumar S, Jayawardena RM. Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages. ACTA ACUST UNITED AC 2018. [DOI: 10.1108/nfs-10-2017-0212] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.
Design/methodology/approach
Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.
Findings
Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.
Originality/value
Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.
Collapse
|
18
|
Hwang KE, Kim TK, Kim HW, Seo DH, Kim YB, Jeon KH, Choi YS. Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:1358-1365. [PMID: 29381898 PMCID: PMC6043443 DOI: 10.5713/ajas.17.0767] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 01/22/2018] [Indexed: 11/27/2022]
Abstract
Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.
Collapse
Affiliation(s)
- Ko-Eun Hwang
- Department of Animal Science, University of Wisconsin-Madison, WI 53706, USA
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Dong-Ho Seo
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| |
Collapse
|
19
|
Mahdavi V, Hosseini SE, Sharifan A. Effect of edible chitosan film enriched with anise ( Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Sci Nutr 2017; 6:269-279. [PMID: 29564092 PMCID: PMC5849928 DOI: 10.1002/fsn3.544] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Accepted: 10/04/2017] [Indexed: 11/24/2022] Open
Abstract
In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.
Collapse
Affiliation(s)
- Vahid Mahdavi
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| |
Collapse
|
20
|
Kalem IK, Bhat Z, Kumar S, Desai A. Terminalia arjuna : A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods. FOOD SCIENCE AND HUMAN WELLNESS 2017. [DOI: 10.1016/j.fshw.2017.08.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
21
|
Abstract
Purpose
This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.
Design/methodology/approach
Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1°C) conditions.
Findings
Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage.
Originality/value
A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.
Collapse
|
22
|
Hadawey A, Tassou SA, Chaer I, Sundararajan R. Unwrapped food product display shelf life assessment. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.egypro.2017.07.233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Kim TK, Kim YB, Jeon KH, Park JD, Sung JM, Choi HW, Hwang KE, Choi YS. Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin. Korean J Food Sci Anim Resour 2017; 37:105-113. [PMID: 28316477 PMCID: PMC5355574 DOI: 10.5851/kosfa.2017.37.1.105] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 12/28/2016] [Accepted: 01/22/2017] [Indexed: 01/24/2023] Open
Abstract
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.
Collapse
Affiliation(s)
- Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| |
Collapse
|
24
|
Gogoi P, Borpuzari RN, Borpuzari T, Hazarika RA, Bora JR. Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5329-34. [PMID: 26243961 PMCID: PMC4519462 DOI: 10.1007/s13197-014-1532-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2014] [Accepted: 08/25/2014] [Indexed: 11/30/2022]
Abstract
Wet cured pork hams were inoculated with a mixed starter cultures comprising of Lactobacillus acidophilus and Micrococcus varians M483 at the dose level of 106 cfu/g and the un inoculated hams served as controls. The amino acid profile of hams of the treated and the control groups stored at 4oC under MAP and VP and evaluated on 60th day of storage revealed that treated hams liberated higher concentration of free amino acids except for proline and methionine which were found in higher concentration (P < 0.01) in the MAP control samples. The MAP control samples liberated glutamic acid (85.65 ± 1.40 ppm), cystine (21.56 ± 1.14 ppm) and tyrosine (16.63 ± 1.94 ppm) whereas, the treated samples did not release these amino acids. The VP control samples too liberated cystine (6.98 ± 1.36 ppm) and arginine (42.70 ± 2.78 ppm) but the treated ham of the VP did not liberate these amino acids. The VP hams had higher concentration (P < 0.01) of free proline, glycine, alanine, valine, methionine, isoleucine, phenylalanine, lysine and histidine than the MAP samples. Colour analysis of ham using CIE Lab colour system revealed that the treated samples had significantly higher concentrations of L*, a* and b* components. The L* and a* values were higher in the MAP than under VP systems while the b* values were higher in the VP samples than the MAP samples. Neither the bacterial cultures nor the packaging system influenced the textural property of ham. Starter cultures inoculated hams were rated superior (P < 0.05) in terms of their sensory properties. Hams packaged under MAP were rated superior (P < 0.05) than those packaged under VP in terms of appearance, colour, taste, tenderness, flavour, juiciness and overall acceptability.
Collapse
Affiliation(s)
- Protiva Gogoi
- />AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - R. N. Borpuzari
- />AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - T. Borpuzari
- />AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - R. A Hazarika
- />Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - J. R Bora
- />Department of Livestock Production and Management, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| |
Collapse
|
25
|
Pereira J, Dionísio L, Patarata L, Matos T. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal. Meat Sci 2015; 101:33-41. [DOI: 10.1016/j.meatsci.2014.09.147] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 09/08/2014] [Accepted: 09/19/2014] [Indexed: 11/28/2022]
|
26
|
Penko A, Polak T, Lušnic Polak M, Požrl T, Kakovič D, Žlender B, Demšar L. Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions. Food Chem 2015; 168:372-82. [DOI: 10.1016/j.foodchem.2014.07.075] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 06/17/2014] [Accepted: 07/14/2014] [Indexed: 11/27/2022]
|
27
|
Kim IS, Jin SK, Yang MR, Ahn DU, Park JH, Kang SN. Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1623-9. [PMID: 25358323 PMCID: PMC4213708 DOI: 10.5713/ajas.2013.13728] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/16/2013] [Revised: 02/19/2014] [Accepted: 04/08/2014] [Indexed: 11/27/2022]
Abstract
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.
Collapse
Affiliation(s)
| | | | | | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150,
USA
| | - Jae-Hong Park
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714,
Korea
| | - Suk-Nam Kang
- Department of Animal Resources, Daegu University, Gyeongsan 712-714,
Korea
| |
Collapse
|
28
|
Djeri N, Williams S. Celery Juice Powder Used as Nitrite Substitute in Sliced Vacuum-Packaged Turkey Bologna Stored at 4C for 10 Weeks Under Retail Display Light. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12102] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- N. Djeri
- Department of Animal Sciences; University of Florida; Gainesville FL 32611-0910
| | - S.K. Williams
- Department of Animal Sciences; University of Florida; Gainesville FL 32611-0910
| |
Collapse
|
29
|
Muhlisin, Panjono, Kim DS, Song YR, Lee SJ, Lee JK, Lee SK. Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1157-63. [PMID: 25083110 PMCID: PMC4109872 DOI: 10.5713/ajas.2013.13768] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/16/2014] [Accepted: 03/03/2014] [Indexed: 11/27/2022]
Abstract
This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness (a*) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2) might be ideal for better meat quality for KNP×D meat.
Collapse
Affiliation(s)
- Muhlisin
- Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281,
Indonesia
| | - Panjono
- Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281,
Indonesia
| | | | | | - Sung-Jin Lee
- Department of Animal Biotechnology, Kangwon National University, Chuncheon 200-701,
Korea
| | - Jeong Koo Lee
- Department of Animal Resources Science, Kangwon National University, Chuncheon 200-701,
Korea
| | - Sung Ki Lee
- Corresponding Author: Sung Ki Lee. Tel: +82-33-250-8646, Fax: +82-33-251-7719, E-mail:
| |
Collapse
|
30
|
Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V. The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Sci 2013; 95:433-43. [DOI: 10.1016/j.meatsci.2013.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 04/30/2013] [Accepted: 05/04/2013] [Indexed: 10/26/2022]
|
31
|
Mejlholm O, Dalgaard P. Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products. Int J Food Microbiol 2013; 167:244-60. [DOI: 10.1016/j.ijfoodmicro.2013.09.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 07/23/2013] [Accepted: 09/22/2013] [Indexed: 11/25/2022]
|
32
|
Effect of gas stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.06.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
33
|
Cachaldora A, García G, Lorenzo JM, García-Fontán MC. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage. Meat Sci 2012; 93:220-5. [PMID: 22999312 DOI: 10.1016/j.meatsci.2012.08.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2012] [Revised: 08/02/2012] [Accepted: 08/28/2012] [Indexed: 11/26/2022]
Abstract
The effect of modified atmosphere and vacuum packaging on the shelf-life of "morcilla", a traditional cooked blood sausage, was investigated. A total of 99 "morcillas" were packaged under vacuum and in modified atmosphere using three different gas mixtures: 15:35:50/O(2):N(2):CO(2) (atmosphere 1), 60:40/N(2):CO(2) (atmosphere 2) and 40:60/N(2):CO(2) (atmosphere 3), and stored during 2, 4, 6 and 8 weeks at 4 °C. Shelf life evaluation was based on pH, water activity (a(w)), colour (CIE L*, a*, b*, C* and h*), TBARS formation and microbial counts. The results indicated that, in general, storage time affected (P<0.05) all parameters whereas no significant differences were observed (P>0.05) among packaging conditions. Based on the microbial counts, the shelf-life of "morcilla" would be greater than 8 weeks for all packaging conditions. Samples packaged with high CO(2) concentrations (40:60/N(2):CO(2)) showed the lowest values of TBARS at the end of storage.
Collapse
Affiliation(s)
- Aida Cachaldora
- Fundación Centro Tecnolóxico da Carne, Avda. Galicia No 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | | | | |
Collapse
|
34
|
Li H, Li C, Xu X, Zhou G. Effects of illumination and packaging on non-heme iron and color attributes of sliced ham. Meat Sci 2012; 91:521-6. [DOI: 10.1016/j.meatsci.2012.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2011] [Revised: 03/04/2012] [Accepted: 03/06/2012] [Indexed: 10/28/2022]
|
35
|
Naveena B, Muthukumar M, Muthulakshmi L, Anjaneyulu A, Kondaiah N. Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00740.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
36
|
Soltanizadeh N, Kadivar M. Role of globin moiety in the chemical structure of curing pigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4718-4724. [PMID: 22519707 DOI: 10.1021/jf300023s] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study, the role of the globin moiety in the structure of this pigment has been evaluated, using myoglobin and hemin as model systems. After the synthesis of the cured pigment from the compounds used in this study, the absorption spectra, Fourier transform infrared spectroscopy (FTIR), and electrospray ionization (ESI)/MS spectroscopy were used to evaluate the chemical structure. Results indicated that the UV/visible, IR absorption, and mass spectroscopy of the cured pigment produced from myoglobin and its counterpart without the globin moiety, hemin, are different. Whereas myoglobin produced mononitrosylheme, hemin converted to dinitrosylheme, but probably the second nitric oxide group attached to the propionate side chain of the heme ring. It seems that the globin moiety protected heme ring against the second nitric oxide group.
Collapse
Affiliation(s)
- Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, Iran.
| | | |
Collapse
|
37
|
KHAJEHALI ELLAHE, SHEKARFOROUSH SEYEDSHAHRAM, NAZER ABDOLLAHH, HOSEINZADEH SAIED. EFFECTS OF NISIN AND MODIFIED ATMOSPHERE PACKAGING (MAP) ON THE QUALITY OF EMULSION-TYPE SAUSAGE. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00438.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
38
|
Stasiewicz M, Lipiński K, Cierach M. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions. Journal of Food Science and Technology 2012; 51:1982-9. [PMID: 25190854 DOI: 10.1007/s13197-012-0682-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2012] [Accepted: 03/14/2012] [Indexed: 11/25/2022]
Abstract
The experimental materials comprised cooked coarsely-ground and finely-ground sausages. The sausages were packaged in vacuum (V) and in modified atmospheres with the following composition: 20 % CO2, 80 % N2 (A1); 50 % CO2, 50 % N2 (A2); 80 % CO2, 20 % N2 (A3). The samples were stored at around 4 °C for 15 days. The measurements were repeated 8 times: at the completion of the production process and at 3-day intervals (day 0, 3, 6, 9, 12, 15) during storage. Drip loss changes in the package were analyzed during storage. Meat products were subjected to a sensory evaluation. The obtained results show that changes in the quality of meat products packaged under modified atmosphere are significantly influenced by the composition of the applied atmosphere. A wider range of quality changes were noted in vacuum-packaged products. Changes in the quality of modified atmosphere packaged products were less significant.
Collapse
Affiliation(s)
- M Stasiewicz
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn-Kortowo, Poland
| | - K Lipiński
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn-Kortowo, Poland
| | - M Cierach
- University of Warmia and Mazury in Olsztyn, Plac. Cieszyński 1, 10-718 Olsztyn-Kortowo, Poland
| |
Collapse
|
39
|
KARPIŃSKA-TYMOSZCZYK M, DANOWSKA-OZIEWICZ M, BOROWSKI J, BIAŁOBRZEWSKI I. The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
40
|
Kumar V, Kumar Biswas A, Kumar Chatli M, Sahoo J. Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02461.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
41
|
Karpińska-Tymoszczyk M. The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions. Br Poult Sci 2010; 51:745-59. [DOI: 10.1080/00071668.2010.532770] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
42
|
Jin SK, Mandal PK, Kim IS, Kang SN. Effects of Packaging Methods and Refrigerated Storage on the Quality of Dry-cured Pork Neck. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ajava.2010.526.536] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
43
|
Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures. Food Microbiol 2010; 27:667-71. [DOI: 10.1016/j.fm.2010.02.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2009] [Revised: 02/23/2010] [Accepted: 02/28/2010] [Indexed: 11/21/2022]
|
44
|
Yilmaz I, Demirci M. Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball. FOOD SCI TECHNOL INT 2010; 16:259-65. [DOI: 10.1177/1082013210366779] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.
Collapse
Affiliation(s)
- I. Yilmaz
- Faculty of Agriculture, Department of Food Engineering, Namik Kemal University 59030 Tekirdag, Turkey,
| | - M. Demirci
- Faculty of Agriculture, Department of Food Engineering, Namik Kemal University 59030 Tekirdag, Turkey
| |
Collapse
|
45
|
GOKOGLU NALAN, YERLIKAYA PINAR, URAN HARUN, TOPUZ OSMANKADIR. THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGES. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00317.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
46
|
Kreyenschmidt J, Hübner A, Beierle E, Chonsch L, Scherer A, Petersen B. Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. J Appl Microbiol 2010; 108:510-20. [DOI: 10.1111/j.1365-2672.2009.04451.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
47
|
Danowska-Oziewicz M, Karpińska-Tymoszczyk M, Borowski J, Białobrzewski I, Zapotoczny P. The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013209346580] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of cooking on the quality of turkey meat heated by steam at different temperatures and saturation levels, and then vacuum stored at 3 °C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220 °C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180 °C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. Heating at 180 °C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.
Collapse
Affiliation(s)
- M. Danowska-Oziewicz
- Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland,
| | | | - J. Borowski
- Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland
| | - I. Białobrzewski
- Department of Agri-Food Process Engineering University of Warmia and Mazury, 10-957 Olsztyn, Poland
| | - P. Zapotoczny
- Department of Agri-Food Process Engineering University of Warmia and Mazury, 10-957 Olsztyn, Poland
| |
Collapse
|
48
|
Sun W, Zhou G, Xu X, Peng Z. Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.060] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
49
|
ESTURK OKAN, AYHAN ZEHRA. EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND STORAGE TIME ON PHYSICAL AND SENSORY PROPERTIES OF SLICED SALAMI. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00317.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
50
|
Karpińska-Tymoszczyk M. Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage. Br Poult Sci 2008; 49:742-50. [DOI: 10.1080/00071660802454665] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|