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Żurek J, Rudy M, Stanisławczyk R, Duma-Kocan P. The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1378. [PMID: 36674131 PMCID: PMC9858953 DOI: 10.3390/ijerph20021378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.
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Affiliation(s)
- Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland;
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Paulina Duma-Kocan
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
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2
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Dou L, Liu C, Yang Z, Su R, Chen X, Hou Y, Hu G, Yao D, Zhao L, Su L, Jin Y. Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. J Food Sci 2022; 87:2578-2594. [PMID: 35502683 DOI: 10.1111/1750-3841.16138] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/03/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1℃; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor. PRACTICAL APPLICATION: Meat aging is an important strategy to improve the quality of various meat traits (including flavor). The results of this work could be of interest to meat professionals who will be able to apply in actual production by choosing the best aging time based on flavor and meat quality for different muscle parts.
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Affiliation(s)
- Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Food Res Int 2022; 152:110915. [DOI: 10.1016/j.foodres.2021.110915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 11/19/2022]
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Li X, Xie W, Bai F, Wang J, Zhou X, Gao R, Xu X, Zhao Y. Influence of thermal processing on flavor and sensory profile of sturgeon meat. Food Chem 2021; 374:131689. [PMID: 34875433 DOI: 10.1016/j.foodchem.2021.131689] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/30/2021] [Accepted: 11/24/2021] [Indexed: 11/04/2022]
Abstract
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 °C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were "fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral". Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products.
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Affiliation(s)
- Xuefei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Wei Xie
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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5
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Li Y, Cai K, Hu G, Gu Q, Li P, Xu B, Chen C. Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107631] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Albuquerque TG, Costa HS, Oliveira MBPP. 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Crit Rev Food Sci Nutr 2021; 62:3569-3597. [PMID: 33397127 DOI: 10.1080/10408398.2020.1867499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.
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Affiliation(s)
- Tânia Gonçalves Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal.,Instituto Universitário Egas Moniz, Lisbon, Portugal
| | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Bader R, Becila S, Ruiz P, Djeghim F, Sanah I, Boudjellal A, Gatellier P, Portanguen S, Talon R, Leroy S. Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species. Meat Sci 2020; 171:108277. [PMID: 32805642 DOI: 10.1016/j.meatsci.2020.108277] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 07/09/2020] [Accepted: 08/07/2020] [Indexed: 11/18/2022]
Abstract
El-Guedid is an Algerian traditional meat-based product that is prepared from red meats. It belongs to the wide diversity of salted/dried meat products. This study described the physicochemical and microbiological properties of different products from four animal origins and during all the conservation. Results indicated that these products were mainly characterized by a low moisture with an average decrease of water content between 15.6% and 16.3% for all the samples, and a decrease in water activity ranging from 0.66 to 0.68, while the salt content ranged from 8.8 to 19.3%. A decrease in pH values oscillated from (6.3-6.4) to reach (5.2-5.5) at T0 and T365 consecutively, in all the samples. Microbial analyses revealed the absence of pathogenic bacteria such as Listeria and Salmonella but the sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the dominant populations in El-Guedid with Leuconostoc mesenteroides, Lactobacillus sakei, and Staphylococcus saprophyticus as the main species identified. All these populations decreased along the process and reached low levels (2 log CFU/g) at the end of storage (365 days). The drastic drying of El-Guedid led to safe traditional meat product that could promote its production.
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Affiliation(s)
- Roumeila Bader
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Samira Becila
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria.
| | - Philippe Ruiz
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
| | - Fairouz Djeghim
- Equipe Elaboration et Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.). INATAA, 25000, Algeria
| | - Ibtissem Sanah
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Abdelghani Boudjellal
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Philippe Gatellier
- INRAE, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Stéphane Portanguen
- INRAE, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
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8
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Zhou X, Zhang Z, Liu X, Wu D, Ding Y, Li G, Wu Y. Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods. Compr Rev Food Sci Food Saf 2020; 19:503-529. [DOI: 10.1111/1541-4337.12535] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 12/28/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Xuxia Zhou
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Zhiwen Zhang
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Xiaoying Liu
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Di Wu
- Yangtze Delta Region Institute of Tsinghua University Zhejiang China
| | - Yuting Ding
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Guoliang Li
- School of Food and Biological EngineeringShaanxi University of Science and Technology Xian China
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical ScienceChina National Center for Food Safety Risk Assessment Beijing China
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Patinho I, Saldaña E, Selani MM, de Camargo AC, Merlo TC, Menegali BS, de Souza Silva AP, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0006-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract
This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.
Graphical abstract
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10
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Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1671603] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pork was used as raw material to produce Cantonese sausage, with additions of 0.05% or 0.1% D-sodium erythorbate. The oxidation indices (peroxide value, TBARS value, carbonyl value, and conjugated dienes value) and enzyme activity (total phospholipase, acid lipase, neutral lipase, superoxide dismutase, and glutathione peroxidase) were measured in the sausages at different processing periods. The results showed slowed lipid oxidation in the presence of D-sodium erythorbate, inhibition of total phospholipase, acid lipase, and neutral lipase activities, and increased superoxide dismutase activity, with little change in glutathione peroxidase activities. When increasing D-sodium erythorbate, the superoxide dismutase activity was negatively correlated with the peroxide value at 5 h (P<0.01), the neutral lipase activity was positively correlated with the conjugated dienes value at 15 h (P<0.01), and the total phospholipase activity was positively correlated with the peroxide value at 30 h (P<0.01). This study explored the antioxidant effect of D-sodium erythorbate and provides a theoretical foundation to improve the quality of Cantonese sausage.
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Petit G, Jury V, Lamballerie M, Duranton F, Pottier L, Martin J. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices. Compr Rev Food Sci Food Saf 2019; 18:1453-1473. [DOI: 10.1111/1541-4337.12478] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/14/2019] [Accepted: 06/19/2019] [Indexed: 01/11/2023]
Affiliation(s)
- Gaëlle Petit
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Vanessa Jury
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Marie Lamballerie
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | | | - Laurence Pottier
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Jean‐Luc Martin
- Ifip‐Institut du PorcPôle viandes et charcuteries 7 Avenue du Général de Gaulle 94700 Maisons‐Alfort France
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Qiu X, Chen S, Lin H. Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1581317] [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)
- Xujian Qiu
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, Guangzhou, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Niu L, Sun X, Tang J, Wang J, Wang J, Rasco BA, Lai K, Fan Y, Huang Y. Combination effects of salts and cold storage on the formation of protein-bound N-(carboxymethyl)lysine and N-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork. Food Chem 2018; 264:455-461. [DOI: 10.1016/j.foodchem.2018.05.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/05/2018] [Accepted: 05/09/2018] [Indexed: 11/17/2022]
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Song DH, Kim HW, Hwang KE, Kim YJ, Ham YK, Choi YS, Shin DJ, Kim TK, Lee JH, Kim CJ, Paik HD. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour 2017; 37:698-707. [PMID: 29147093 PMCID: PMC5686328 DOI: 10.5851/kosfa.2017.37.5.698] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 09/18/2017] [Accepted: 09/20/2017] [Indexed: 11/06/2022] Open
Abstract
This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.
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Affiliation(s)
- Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- 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, Wanju 55365, Korea
| | - Dong-Jin Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jae Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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15
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Influence of salt on lipid oxidation in meat and seafood products: A review. Food Res Int 2017; 94:90-100. [PMID: 28290372 DOI: 10.1016/j.foodres.2017.02.003] [Citation(s) in RCA: 220] [Impact Index Per Article: 31.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 01/31/2017] [Accepted: 02/05/2017] [Indexed: 11/21/2022]
Abstract
Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed.
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16
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Fatimah F, Pelealu JJ, Gugule S, Yempormase HV, Tallei TE. Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time. Pak J Biol Sci 2017; 20:543-551. [PMID: 30187737 DOI: 10.3923/pjbs.2017.543.551] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
BACKGROUND AND OBJECTIVE Production of bakasang in North Sulawesi has not been standardized. Local people still produce it without considering the optimal conditions and the fermentation is done in a simple way. The fish viscera is traditionally fermented inside a bottle with addition of salt and incubated under the sun for a few days until it turns into a liquid. In this present study, the quality of bakasang was assessed during various fermentation condition. MATERIALS AND METHODS The viscera of fresh cakalang (Katsuwonus pelamis) fish was fermented under various temperatures (30, 50 and 70°C) for 5, 10 and 15 days with the addition of 10, 20 and 30% of salt. The property of quality included pH, moisture content, free fatty acid (FFA) and thiobarbituric acid (TBA) of the bakasang product. RESULTS The results of this study indicated that moisture content ranged from 16.42-77.98%. Moisture content decreased with increasing the salinity, fermentation temperature and fermentation time. The pH of bakasang ranged from 5.66-6.73. The pH of bakasang decreased with the increasing salinity. The FFA level ranged from 1.42-5.18, it increased with increasing fermentation time but decreased with increasing fermentation temperature and increased salt level. The TBA (expressed in malondialdehyde/MDA) level varied from 0.53-4.81 g/100 g, it decreased with increasing salinity and fermentation temperature but decreased with increasing fermentation time. CONCLUSION The data revealed that based on the property of quality, the best product was bakasang produced using salt 20-30% at 70°C which was fermented for 15 days.
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Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci 2016; 120:107-117. [DOI: 10.1016/j.meatsci.2016.04.005] [Citation(s) in RCA: 195] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/05/2016] [Accepted: 04/06/2016] [Indexed: 12/14/2022]
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18
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Sharedeh D, Gatellier P, Astruc T, Daudin JD. Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure. Meat Sci 2015; 110:24-31. [DOI: 10.1016/j.meatsci.2015.07.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 06/20/2015] [Accepted: 07/03/2015] [Indexed: 12/01/2022]
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19
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Zhang Y, Tang J, Zhao J, Wu H, Ditta YA, Zhang J. The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System. J Food Sci 2015; 80:C2640-6. [PMID: 26523477 DOI: 10.1111/1750-3841.13100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Accepted: 09/06/2015] [Indexed: 11/30/2022]
Abstract
A model system was conducted to characterize the interaction between lipid autoxidation and enzyme-catalyzed oxidation in dry-cured bacon. This involved the use of a hydroxyl radical (HO•) generating system and the extraction and purification of lipoxygenases (LOX) from pork belly. The results showed that LOX activity rapidly (P < 0.05) increased during the curing of dry-cured bacon. This may be because of the hydroxyl-radical-mediated oxidation from LOX-Fe(2+) to LOX-Fe(3+), which activates LOX. In addition, experiments of the model system also showed that LOX activity could be inhibited by increasing the substrate concentration, although substrate type and concentration had no effect on autoxidation. Moreover, LOX enzyme-catalyzed oxidation and autoxidation could act synergistically to promote lipid oxidation irrespective of the substrate (linoleic or arachidonic acid). These results provide useful information for regulating lipid oxidation during the production of dry-cured pork products.
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Affiliation(s)
- Yingyang Zhang
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China.,Dept. of Animal Science, Univ. of California, Davis, CA, 95616, U.S.A
| | - Jing Tang
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
| | - Jianying Zhao
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
| | - Haizhou Wu
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
| | - Yasir Allah Ditta
- Dept. of Animal Nutrition, Univ. of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
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20
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Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Yeo EJ, Jeong TJ, Choi YS, Kim CJ. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles. Korean J Food Sci Anim Resour 2015; 35:577-84. [PMID: 26761884 PMCID: PMC4670885 DOI: 10.5851/kosfa.2015.35.5.577] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 03/31/2015] [Accepted: 03/31/2015] [Indexed: 11/30/2022] Open
Abstract
This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.
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Affiliation(s)
- Hyun-Wook Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Eui-Joo Yeo
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- 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
| | - Cheon-Jei Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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21
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Karthikeyan JS, Desai KM, Salvi D, Bruins R, Schaffner DW, Karwe MV. Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage. Food Res Int 2015; 76:587-594. [PMID: 28455041 DOI: 10.1016/j.foodres.2015.07.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 07/06/2015] [Accepted: 07/06/2015] [Indexed: 11/16/2022]
Abstract
Numerically simulated heat transfer model of frozen US military rations was combined with microbial kinetics to predict the microbial spoilage of the food products, during two possible temperature abuse scenarios. An army breakfast menu box containing five different food items was selected for conducting this research. One of the food item in the menu box, beefsteak, was chosen for detailed microbial study. A microbial predictive tool was used to identify and evaluate the kinetics of the most prone microorganism that can grow in a beefsteak. Numerical predictions suggested that the food items exposed to external temperatures ranging from 20°C to 40°C can be allowed to stay at those temperatures for maximum times of 28.7h to 11.9h, respectively. The food items can be allowed to stay inside the broken freezer for a maximum time of 186h, to ensure microbial safety in the case of freezer failure.
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Affiliation(s)
- J S Karthikeyan
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Kiran M Desai
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Deepti Salvi
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Rieks Bruins
- Rutgers Food Innovation Center - North, 120 New England Avenue, Piscataway, NJ 08854, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Mukund V Karwe
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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22
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Soladoye O, Juárez M, Aalhus J, Shand P, Estévez M. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Compr Rev Food Sci Food Saf 2015; 14:106-122. [DOI: 10.1111/1541-4337.12127] [Citation(s) in RCA: 299] [Impact Index Per Article: 33.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 12/04/2014] [Indexed: 01/07/2023]
Affiliation(s)
- O.P. Soladoye
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - M.L. Juárez
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - J.L. Aalhus
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - P. Shand
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
| | - M. Estévez
- IPROCAR Research Inst; Univ. of Extremadura; 10003 Caceres Spain
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23
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Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation. Int J Biol Macromol 2015; 72:472-9. [DOI: 10.1016/j.ijbiomac.2014.08.044] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2014] [Revised: 08/24/2014] [Accepted: 08/26/2014] [Indexed: 11/20/2022]
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25
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Souza HAL, Bragagnolo N. New method for the extraction of volatile lipid oxidation products from shrimp by headspace-solid-phase microextraction-gas chromatography-mass spectrometry and evaluation of the effect of salting and drying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:590-599. [PMID: 24354556 DOI: 10.1021/jf404270f] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A new method based on headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed, aimed at evaluating the formation of volatile lipid oxidation products (VLOPs) in shrimp during the salting and drying process. Of the four fibers evaluated, the fiber coated with divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was the most adequate for the quantification of the VLOPs. The best analytical conditions were obtained by homogenization in an ultraturrax followed by extraction at 40 °C for 30 min. The optimized method allowed for the rapid and simple extraction of the VLOPs, with low detection (≤0.15 ng g(-1)) and quantification (≤0.50 ng g(-1)) limits and satisfactory precision (≤12.67%) and extraction efficiency (≥94.28%). The salting and drying negatively affected shrimp quality, reducing the fatty acid content and increasing the VLOPs, especially hexanal.
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Affiliation(s)
- Hugo A L Souza
- Department of Food Science, Faculty of Food Engineering, University of Campinas , 13083-862 São Paulo, Brazil
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26
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Kim HW, Choi YS, Choi JH, Kim HY, Hwang KE, Song DH, Lee SY, Lee MA, Kim CJ. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Sci 2013; 95:641-6. [PMID: 23811104 DOI: 10.1016/j.meatsci.2013.06.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2011] [Revised: 04/24/2013] [Accepted: 06/07/2013] [Indexed: 10/26/2022]
Abstract
This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P<0.05). A reduction (P<0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation.
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Affiliation(s)
- Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea
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27
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Jin G, He L, Yu X, Zhang J, Ma M. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing. Food Chem 2013; 141:2751-6. [PMID: 23871020 DOI: 10.1016/j.foodchem.2013.05.107] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 04/21/2013] [Accepted: 05/22/2013] [Indexed: 11/17/2022]
Abstract
Fresh pork bacon belly was used as material and manufactured into dry-salted bacon through salting and drying-ripening. During processing both oxidative stability and antioxidant enzyme stability were evaluated by assessing peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and activities of catalase, glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD), and their correlations were also analysed. The results showed that all antioxidant enzyme activities decreased (p<0.05) until the end of process; GSH-Px was the most unstable one followed by catalase. Antioxidant enzyme activities were negatively correlated with TBARS (p<0.05), but the correlations were decreased with increasing process temperature. Salt showed inhibitory effect on all antioxidant enzyme activities and was concentration dependent. These results indicated that when process temperature and salt content were low at the same time during dry-salted bacon processing, antioxidant enzymes could effectively control lipid oxidation.
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Affiliation(s)
- Guofeng Jin
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, PR China.
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28
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Sárraga C, Carreras I, García Regueiro JA. Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi. Meat Sci 2012; 62:503-7. [PMID: 22061759 DOI: 10.1016/s0309-1740(02)00039-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2001] [Revised: 10/25/2001] [Accepted: 12/15/2001] [Indexed: 10/27/2022]
Abstract
Fresh and dry-cured porcine loins (Longissimus dorsi) were analysed for glutathione peroxidase (GSHPx) activity and acid reactive substances (TBARS) in order to assess the influence of meat quality and salt (NaCl) concentration on oxidative stability. The results showed lower GSHPx activity and higher TBA levels in normal meat than in PSE meat indicating a higher oxidative stress in normal meat quality. GSHPx remained active at the end of the curing process. Higher salt concentration led to lower enzyme activity and TBARS values prompted the thought of a double role of NaCl as an enzyme inhibitor and as an antioxidant molecule.
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Affiliation(s)
- Carmen Sárraga
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de Tecnologia de la Carn, Granja Camps i Armet s/n, 17121 Monells, Girona, Spain
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29
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Cichoski AJ, Rotta RB, Scheuermann G, Cunha Junior A, Barin JS. Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000107] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Due to the fact that previous studies on the enzymatic activity of Glutathione peroxidase (GSH-Px) diverge widely in their methodology and results, this study aimed to investigate the influence of different analytical conditions on GSH-Px activity in chicken thighs from broilers that were fed different diets with different sources and concentrations of selenium. GSH-Px activity was evaluated six hours after slaughter and 120 days after frozen storage at -18 ºC. The different analytical conditions included time of pre-incubation (0, 10 and 30 minutes), reaction medium, types of substrate (H2O2 (0.72 mM, 7.2 mM, and 72 mM) and Terc-butil hydroperoxide 15 mM), and different buffer concentrations (buffer 1, potassium phosphate 50 mM pH 7.0 + EDTA 1 mM + mercaptoethanol 1 mM, and buffer 2, tris-HCl 50 mM pH 7.6 + EDTA 1 mM + mercapthanol 5 mM). The results show that the highest GSH-Px activity was observed when enzyme and substrate were in contact at 22 ºC without any pre-incubation, and that, when used at concentrations above 0.72 mM, hydrogen peroxide saturated the GSH-Px enzyme and inhibited its activity. The enzyme presented higher affinity to hydrogen peroxide when compared to terc-butil peroxide, and the addition of a buffer containing mercaptoethanol did not increase GSH-Px enzymatic activity. The activity of GSH-Px was not influenced by the source and concentration of selenium in the diet either. The obtained results allowed the determination of the best temperature of contact between the enzyme and substrate (22 ºC), the optimum concentration, and the type of substrate and buffer to be used. This information is extremely useful for future studies on GSH-Px activity in meat due to the divergence and little information found in the literature.
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30
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5979-5987. [PMID: 22624700 DOI: 10.1021/jf3001197] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Excessive dietary intake of Na (i.e., NaCl) contributes to hypertension, which is a major risk factor for cardiovascular disease. Normally, NaOH and HCl are used to dissolve and precipitate, respectively, fish muscle proteins in isoelectric solubilization/precipitation (ISP), therefore contributing to increased Na content in the recovered fish protein isolates (FPI). Substitution of NaOH with KOH may decrease the Na content in FPI and, thus, allow development of reduced-Na seafood products. In this study, FPI was recovered with ISP using NaOH or KOH. In order to develop a nutraceutical seafood product, the FPI was extracted with NaCl or KCl-based salt substitute and subjected to cold- or heat-gelation. In addition, standard nutraceutical additives (ω-3 fatty acids-rich oil and dietary fiber) along with titanium dioxide (TiO2) were added to FPI. Color, texture, dynamic rheology, Na and K content, and lipid oxidation of the FPI gels were compared to commercial Alaska pollock surimi gels. FPI gels had greater (p < 0.05) whiteness, good color properties (L*a*b*), and generally better textural properties when compared to surimi gels. Although the ISP-recovered FPI and surimi developed similar final gel elasticity, the proteins in FPI and surimi had different gelation pattern. A reduction (p < 0.05) of Na content and simultaneous increase (p < 0.05) in K content of FPI gels was achieved by the substitution of NaOH with KOH during ISP and NaCl with the KCl-based salt substitute during formulation of the FPI paste. Although cooking and addition of NaCl during formulation of the FPI paste increased (p < 0.05) lipid oxidation in FPI gels, TBARS values were much below rancidity levels. These results indicate that KOH can replace NaOH to recover FPI from whole gutted fish for subsequent development of nutraceutical seafood products tailored for reduction of diet-driven cardiovascular disease.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, P.O. Box 6108, West Virginia University , Morgantown, West Virginia, United States
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31
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Jin G, He L, Zhang J, Yu X, Wang J, Huang F. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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32
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Kim HW, Choi JH, Choi YS, Kim HY, Han DJ, Kim TH, Lee SK, Kim CJ. Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.3.389] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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33
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Brewer M. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00156.x] [Citation(s) in RCA: 1003] [Impact Index Per Article: 77.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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34
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Ahn YJ, Ganesan P, Kwak HS. Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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35
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Kim HW, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Kim CJ. Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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36
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Gheisari H. Correlation between acid, TBA, peroxide and iodine values, catalase and glutathione peroxidase activities of chicken, cattle and camel meat during refrigerated storage. Vet World 2011. [DOI: 10.5455/vetworld.2011.153-157] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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37
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Gheisari HR, Motamedi H. Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat. Meat Sci 2010; 86:377-83. [DOI: 10.1016/j.meatsci.2010.05.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2009] [Revised: 07/18/2009] [Accepted: 05/14/2010] [Indexed: 02/07/2023]
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38
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Moreno HM, Carballo J, Borderías AJ. Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.12.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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Devatkal SK, Naveena BM. Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage. Meat Sci 2010; 85:306-11. [PMID: 20374904 DOI: 10.1016/j.meatsci.2010.01.019] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2009] [Revised: 01/18/2010] [Accepted: 01/28/2010] [Indexed: 10/19/2022]
Abstract
Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4+/-1 degrees C was evaluated. Five treatments evaluated include: control (only meat), MS (meat+2% salt), KRP (meat+2% salt+2% kinnow rind powder), PRP (meat+2% salt+2% pomegranate rind powder) and PSP (meat+2% salt+2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores. Lightness increased in control and unchanged in others during storage. Redness scores declined and yellowness showed inconsistent changes during storage. Thiobarbituric acid reactive substances (TBARS) values were higher (P<0.05) in MS followed by control and KRP samples compared to PRP and PSP samples throughout storage. The PSP treated samples showed lowest TBARS values than others. Percent reduction of TBARS values was highest in PSP (443%) followed by PRP (227%) and KRP (123%). Salt accelerated the TBARS formation and by-products of kinnow and pomegranate fruits counteracted this effect. The overall antioxidant effect was in the order of PSP>PRP>KRP>control>MS. Therefore, these powders have potential to be used as natural antioxidants to minimize the auto-oxidation and salt induced lipid oxidation in raw ground goat meat.
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Affiliation(s)
- Suresh K Devatkal
- Livestock Products Processing Laboratory, Division of AS & EC, Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus, Ludhiana, 141 004 Punjab, India
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Min B, Cordray JC, Ahn DU. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:600-605. [PMID: 19904983 DOI: 10.1021/jf9029404] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Chicken breast and beef loin were ground, and no, NaCl, NaCl+myoglobin, NaCl+Fe(II), or NaCl+Fe(III) additions were made; patties were then prepared. Half of the patties were packaged in oxygen-permeable bags and stored at 4 degrees C for 10 days, and the other half were cooked in a 95 degrees C water bath to an internal temperature of 75 degrees C, packaged in oxygen-permeable zipper bags, and stored at 4 degrees C for 7 days. The oxidative stability of raw and cooked chicken breast and beef loin were determined during storage. Chicken breast was more resistant to various exogenous oxidative factors than beef loin: addition of NaCl did not increase TBARS values and nonheme content of raw chicken breast, but significantly increased those of raw beef loin patties during storage. Addition of NaCl+Mb did not affect lipid oxidation in raw chicken breast patties, but decreased the TBARS of beef loin during storage. Addition of NaCl+Fe(III) or NaCl+Fe(II) increased the TBARS values of both raw chicken breast and beef loin during storage, but the increase was greater in beef loin than in chicken breast. The TBARS values of all cooked chicken breast and beef loin increased during 7 days of storage, but the increases in cooked chicken patties were significantly smaller than those of cooked beef loin patties with the same treatments. Addition of NaCl and cooking caused severe degradation of myoglobin, leading to a significant increase in free ionic iron content in beef loin. It is suggested that free ionic iron is the major catalyst for lipid oxidation, and the low "storage-stable and heat-stable" ferric ion reducing capacity in chicken breast were responsible for the high oxidative stability for raw and cooked chicken breast compared with beef loin under prooxidants, cooking, and storage conditions.
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Affiliation(s)
- Byungrok Min
- Rice Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Beaumont, Texas 77712, USA
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Yavas E, Bilgin B. Effect of Calcium Lactate, Sodium Diacetate and Sodium Chloride Mixture on the Microbiological, Chemical and Sensory Properties of Chicken Nuggets Stored in Refrigeration and under Modified Atmospheres. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/ijps.2010.66.71] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Sci 2009; 83:528-33. [DOI: 10.1016/j.meatsci.2009.06.038] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2008] [Revised: 03/03/2009] [Accepted: 06/26/2009] [Indexed: 11/17/2022]
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DA SILVA AFONSO M, SANT'ANA L. EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALISL.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETS. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00222.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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44
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Vasavada MN, Dwivedi S, Cornforth D. Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00039.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Baardseth P, Bjerke F, Aaby K, Mielnik M. A screening experiment to identify factors causing rancidity during meat loaf production. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0061-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sallam KI, Samejima K. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensm Wiss Technol 2004; 37:865-871. [PMID: 17330155 PMCID: PMC1805706 DOI: 10.1016/j.lwt.2004.04.003] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2 degrees C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.
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Affiliation(s)
- Kh. I. Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
- *Corresponding author. Present address: Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido, 069-8501, Japan. Tel. fax: +81-11-388-4707, E-mail address: (K.I. Sallam)
| | - K. Samejima
- Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido, 069-8501, Japan
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HOLZER Z, BERRY B, CAMPBELL A, SPANIER A, SOLOMON M. EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS. ACTA ACUST UNITED AC 2004. [DOI: 10.1111/j.1745-4573.2004.tb00680.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries. Meat Sci 2004; 66:719-25. [DOI: 10.1016/j.meatsci.2003.07.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2003] [Revised: 07/11/2003] [Accepted: 07/25/2003] [Indexed: 11/18/2022]
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49
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Brannan RG, Decker EA. Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscle. Meat Sci 2003; 64:149-56. [DOI: 10.1016/s0309-1740(02)00172-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2002] [Revised: 06/18/2002] [Accepted: 06/18/2002] [Indexed: 10/27/2022]
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50
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Tan W, Shelef L. Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Sci 2002; 62:27-32. [DOI: 10.1016/s0309-1740(01)00223-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2001] [Revised: 05/29/2001] [Accepted: 05/29/2001] [Indexed: 10/27/2022]
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