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Li Q, Meng Z, Hu J, Li Q, Dong Y, Cai C, Zhu Y. Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation. Food Chem 2024; 450:139300. [PMID: 38640525 DOI: 10.1016/j.foodchem.2024.139300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 02/17/2024] [Accepted: 04/07/2024] [Indexed: 04/21/2024]
Abstract
The present study aimed to investigate the impact of Flammulina velutipes polysaccharide (FVSP) on the rheological properties and structural alterations of myofibrillar protein (MP) and oxidized MP (OMP), utilizing techniques such as rhehometer, fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In the unoxidized system, the addition of 5.00% FVSP significantly improved (p < 0.05) the storage and loss moduli of the composite gel and promoted the α-helix to β-sheet transformation. These effects enhanced the protein's gel strength and water-holding capacity (WHC). In the oxidation system, 5.00% FVSP had significant effects (p < 0.05) on repair and improvement of the oxidized MP. These effects inhibited the cross-linking aggregation and degradation of the protein. In addition, the addition of FVSP significantly improved the gel properties of MPs after oxidation (p < 0.05), hindered fracture of the protein gel network structure. In summary, polysaccharides have a substantial effect on the functional characteristics of MP, and FVSP could potentially be applied in meat products.
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Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Zhiming Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Jingrong Hu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Qiqiong Li
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yingying Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Chunbo Cai
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
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2
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İncili GK, Akgöl M, Karatepe P, Üner S, Tekin A, Kanmaz H, Kaya B, Çalicioğlu M, Hayaloğlu AA. Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10147-6. [PMID: 37642896 DOI: 10.1007/s12602-023-10147-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/15/2023] [Indexed: 08/31/2023]
Abstract
The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log10) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 ± 0.14 mg TEAC/L; FRAP: 1.30 ± 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.
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Affiliation(s)
- Gökhan Kürşad İncili
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazıg, Turkey.
| | - Müzeyyen Akgöl
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazıg, Turkey
| | - Pınar Karatepe
- Food Processing Department, Keban Vocational School, Fırat University, Elazıg, Turkey
| | - Sefa Üner
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Siirt University, Siirt, Turkey
| | - Ali Tekin
- Food Processing Department, Keban Vocational School, Fırat University, Elazıg, Turkey
| | - Hilal Kanmaz
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Büşra Kaya
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Mehmet Çalicioğlu
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazıg, Turkey
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
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Honrado A, Aínsa A, Marquina PL, Beltrán JA, Calanche JB. Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption. Meat Sci 2022; 194:108973. [PMID: 36113359 DOI: 10.1016/j.meatsci.2022.108973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/28/2022]
Abstract
The study aimed at the development of fresh sausages using rabbit exclusively as raw material. The idea was to offer an innovative product to increase rabbit consumption. Also, to meet currently consumers' requirements, a low-fat version was made. Two final formulations, a control sausage and a low-fat version using konjac gum, were developed through an iterative process and stored in a MAP under refrigeration. Sensory, microbiological and physicochemical analyses were carried out on days 1, 6, 8 and 13 after packaging. The shelf-life of the sausages was determined according to a multivariate criterion. Results showed a significant reduction in fat content and energy value. Sensory analysis showed a decrease in characteristic aroma and flavour and an increase in rancid odour, while hardness and fragility decreased in the low-fat treatment. The shelf-life was 7 days for all treatments, concluding that the multivariate method was a powerful technique as physicochemical, microbiological and sensory criteria were considered.
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Affiliation(s)
- Adrián Honrado
- Instituto Agroalimentario de Aragon -IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Andrea Aínsa
- Instituto Agroalimentario de Aragon -IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Pedro L Marquina
- Instituto Agroalimentario de Aragon -IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
| | - José A Beltrán
- Instituto Agroalimentario de Aragon -IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Juan B Calanche
- Instituto Agroalimentario de Aragon -IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
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4
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Xin KQ, Liao J, Tian K, Yu QL, Tang DF, Han L. Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice. Foods 2022; 11:foods11101372. [PMID: 35626942 PMCID: PMC9141551 DOI: 10.3390/foods11101372] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/25/2022] [Accepted: 05/03/2022] [Indexed: 02/08/2023] Open
Abstract
The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alginate group (−31.35 mV) was higher (p < 0.05) than that in the chitosan group (−26.00 mV), thus promoting the protein hydrolysis in the anionic group because of electrostatic repulsion. The content of total free amino acids in the small intestine in the xanthan-gum and sodium-alginate groups (2754.68 μg and 2733.72 μg, respectively) were higher (p < 0.05) than that in the chitosan group (1949.78 μg), which could decrease the amount of undigested protein entering the colon. The two anionic groups could also increase the abundance of Lactobacillus and the balance of Faecalibaculum and Alistipes in the colon. The content of proinflammatory factor IL−6 of colon tissues in the sodium-alginate group (1.02 ng/mL) was lower (p < 0.05) than that in chitosan, curdlan-gum and konjac-gum groups (1.29, 1.31 and 1.31 ng/mL, respectively). The result of haematoxylin-eosin staining of the colon also revealed that sodium alginate was beneficial for colonic health. The two neutral groups increased the content of faecal short-chain fatty acids in mice. These results demonstrated that anionic polysaccharides have potential for developing functional low-fat meat products.
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Zhang M, Liu H, Wang Q. Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27093037. [PMID: 35566387 PMCID: PMC9099641 DOI: 10.3390/molecules27093037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022]
Abstract
Polysaccharide-protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage.
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Birania S, Kumar S, Kumar N, Attkan AK, Panghal A, Rohilla P, Kumar R. Advances in development of biodegradable food packaging material from agricultural and
agro‐industry
waste. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13930] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Sapna Birania
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Sunil Kumar
- AICRP on Post Harvest Engineering & Technology (Hisar Centre), Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Nitin Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Anil Panghal
- AICRP on Post Harvest Engineering & Technology (Hisar Centre), Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Priyanka Rohilla
- Centre of Food Science and Technology, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Ravi Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
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M. Rangaraj V, Rambabu K, Banat F, Mittal V. Natural antioxidants-based edible active food packaging: An overview of current advancements. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101251] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Amoli PI, Hadidi M, Hasiri Z, Rouhafza A, Jelyani AZ, Hadian Z, Khaneghah AM, Lorenzo JM. Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods 2021; 10:foods10081959. [PMID: 34441736 PMCID: PMC8391418 DOI: 10.3390/foods10081959] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 01/02/2023] Open
Abstract
In the present work, incorporating low molecular weight chitosan (LMWCH) (0, 0.5, 1, and 2%) as a fat replacer into low-fat beef burgers and technological, textural, and oxidative stability were investigated. The weight loss and shrinkage of samples decreased with the increase of LMWCH concentration. In contrast, the water-holding capacity and color of burgers were enhanced by the addition of LMWCH. The instrumental TPA results indicated an increase in the LMWCH levels, significantly increasing the hardness, springiness, and gumminess but decreasing the cohesiveness of low-fat beef burgers. The TBARS and peroxide values and free fatty acid content in the burgers supplemented with LMWCH increase slower than the control sample during refrigerated storage.
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Affiliation(s)
- Pourya Izadi Amoli
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran;
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
- Correspondence: (M.H.); or (A.M.K.); (J.M.L.)
| | - Zahra Hasiri
- College of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Iran; (Z.H.); (A.R.)
| | - Arman Rouhafza
- College of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Iran; (Z.H.); (A.R.)
| | - Aniseh Zarei Jelyani
- Food Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science, Shiraz 71348-14336, Iran;
| | - Zahra Hadian
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 19816-19573, Iran;
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-852, Brazil
- Correspondence: (M.H.); or (A.M.K.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (M.H.); or (A.M.K.); (J.M.L.)
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dos Santos BA, Cichoski AJ, Campagnol PCB. Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers. FRONTIERS IN ANIMAL SCIENCE 2021. [DOI: 10.3389/fanim.2021.657252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition of up to 9% inulin did not affect the sensory quality, increased yield and reduced shrinkage. Thus, in the second experiment, prebiotic burgers were produced with 9% inulin and a sodium reformulation was performed by replacing 60% NaCl with KCl and adding monosodium glutamate (MG) and/or liquid smoke (LS). The replacement of NaCl for KCl impaired the sensory quality of the burgers. The isolated or combined addition of MG and LS reduced the sensory defects caused by KCl. Thus, prebiotic and low-sodium burgers with high technological and sensory quality can be produced using 9% inulin, 1% NaCl, 1.5% KCl, 0.2% MG, and 0.1% LS.
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11
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Zhu Y, Zhang Y, Peng Z. Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages. Foods 2021; 10:foods10040743. [PMID: 33915964 PMCID: PMC8067279 DOI: 10.3390/foods10040743] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 12/24/2022] Open
Abstract
In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water- and fat-binding properties, texture properties, and sensory properties. Moreover, EP addition significantly accelerated T2 relaxation time, increased the immobilised water content, and decreased the free water content of sausages. Sausages with 2% EP had the highest flavour, mouthfeel, and overall acceptability. This work provides theoretical and data support for the preparation of sausages with EP rich in unsaturated fatty acids (UFAs) and dietary fibre.
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Affiliation(s)
- Yuxia Zhu
- National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (Y.Z.)
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China
| | - Yawei Zhang
- National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (Y.Z.)
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China
| | - Zengqi Peng
- National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (Y.Z.)
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China
- Correspondence: ; Tel.: +86-25-84396558
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Tirado-Gallegos JM, Zamudio-Flores PB, Espino-Díaz M, Salgado-Delgado R, Vela-Gutiérrez G, Hernández-Centeno F, López-De la Peña HY, Hernández-González M, Rendón-Villalobos JR, Ortega-Ortega A. Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage. Molecules 2021; 26:molecules26061782. [PMID: 33810043 PMCID: PMC8004905 DOI: 10.3390/molecules26061782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/17/2022] Open
Abstract
High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24% to 2.38%). A higher increase in hardness (from 22.32 N to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.
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Affiliation(s)
- Juan Manuel Tirado-Gallegos
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua, Chihuahua C.P. 31453, Mexico
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Paul Baruk Zamudio-Flores
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Miguel Espino-Díaz
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - Haydee Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - J Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle CeProBi Núm. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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Pereira J, Sathuvan M, Lorenzo JM, Boateng EF, Brohi SA, Zhang W. Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110745] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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14
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Xue S, He L. Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shan Xue
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
| | - Li He
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
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15
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Thøgersen R, Bertram HC. Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00738-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Ozaki MM, Munekata PE, Lopes ADS, Nascimento MDSD, Pateiro M, Lorenzo JM, Pollonio MAR. Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Sci 2020; 167:108165. [DOI: 10.1016/j.meatsci.2020.108165] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 12/30/2022]
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18
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Pintado T, Delgado-Pando G. Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content. Foods 2020; 9:E1044. [PMID: 32756372 PMCID: PMC7466187 DOI: 10.3390/foods9081044] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/31/2020] [Accepted: 07/31/2020] [Indexed: 11/16/2022] Open
Abstract
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders' use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.
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Affiliation(s)
- Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
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19
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Wang XX, Yu X, Wang Y, Li PJ, Xu BC, Cai KZ, Chen CG. Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice. Food Funct 2020; 11:6834-6842. [PMID: 32691810 DOI: 10.1039/d0fo01204a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The sensitivity of meat gel to digestive enzymes and the overall digestion pattern of the meat product is vital, and exerts an important influence on the growth and metabolism of mice. In order to provide a comprehensive understanding for better usage of resistant starch (RS) in functional meat products, the effects of a mixed gel (MS, a cooked mixture) of lean pork meat and RS on the gastrointestinal digestion and cecal fermentation of mice were investigated via comparing with those of RS-free meat gel (M) and the addition of RS to meat gel (M + S). The results showed that both M + S and MS promoted gastrointestinal digestion and cecal fermentation in mice. Specifically, the MS diet contributed to the hydrolysis of proteins, the formation of beneficial amino acids, and cecal health in spite of the larger particle size for digestion than that of the M + S group. Collectively, mixed gels of meat and RS are prospective for developing healthier meat products.
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Affiliation(s)
- Xi-Xi Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, Anhui Province, People's Republic of China.
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20
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AMARAL DSD, CARDELLE-COBAS A, DIAS CDCQ, LIMA DAS, PEREIRA SDF, ARCANJO NMDO, DALMÁS PS, MADRUGA MS, PINTADO MME. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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21
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Chattopadhyay K, Xavier KM, Layana P, Balange AK, Nayak BB. Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. Int J Biol Macromol 2019; 134:1063-1069. [DOI: 10.1016/j.ijbiomac.2019.05.148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 05/09/2019] [Accepted: 05/21/2019] [Indexed: 01/12/2023]
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22
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Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Luo Q, Wang Y, Han Q, Ji L, Zhang H, Fei Z, Wang Y. Comparison of the physicochemical, rheological, and morphologic properties of chitosan from four insects. Carbohydr Polym 2019; 209:266-275. [DOI: 10.1016/j.carbpol.2019.01.030] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/08/2019] [Accepted: 01/09/2019] [Indexed: 10/27/2022]
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24
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Hautrive TP, Piccolo J, Rodrigues AS, Campagnol PCB, Kubota EH. Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Araújo ÍB, Lima DA, Pereira SF, Madruga MS. Quality of low-fat chicken sausages with added chicken feet collagen. Poult Sci 2019; 98:1064-1074. [DOI: 10.3382/ps/pey397] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Accepted: 10/01/2018] [Indexed: 11/20/2022] Open
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26
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Nutritional and Additive Uses of Chitin and Chitosan in the Food Industry. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Thøgersen R, Castro-Mejía JL, Sundekilde UK, Hansen LH, Hansen AK, Nielsen DS, Bertram HC. Ingestion of an Inulin-Enriched Pork Sausage Product Positively Modulates the Gut Microbiome and Metabolome of Healthy Rats. Mol Nutr Food Res 2018; 62:e1800608. [PMID: 30004630 DOI: 10.1002/mnfr.201800608] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 06/22/2018] [Indexed: 01/10/2023]
Abstract
SCOPE Processed meat intake is associated with a potential increased colorectal cancer (CRC) risk. In contrast, dietary fiber consumption has been found to lower CRC risk, possibly via mechanisms involving the gut microbiota (GM) and its metabolites. This study investigates the effect of inulin enrichment of a common pork sausage product on GM composition and activity in healthy rats. METHODS AND RESULTS Thirty Sprague-Dawley rats are fed a diet based on either an inulin-enriched sausage (n = 12), a corresponding control sausage without enrichment (n = 12), or a standard chow diet (n = 6) during a 4 week intervention. NMR-based metabolomics analyses are conducted on fecal and plasma samples, and GM composition is determined using 16S rRNA gene amplicon sequencing. Pronounced effects of diets on GM composition and activity are found. Rats fed the inulin-enriched sausages have increased levels of short chain fatty acids (SCFAs) in the fecal and plasma metabolome and increased fecal levels of Bifidobacterium spp. as compared to rats fed sausages without enrichment. CONCLUSION Inulin enrichment of a meat product resembles general effects seen upon dietary fiber consumption and corroborates that healthier processed meats can be developed through strategic inclusion of dietary fiber ingredients.
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Affiliation(s)
- Rebekka Thøgersen
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark
| | - Josué L Castro-Mejía
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | | | - Lars H Hansen
- Department of Environmental Science, Aarhus University, Frederiksborgvej 399, 4000, Roskilde, Denmark
| | - Axel Kornerup Hansen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Thorvaldsensvej 57, 1871, Frederiksberg C, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
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28
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Han M, Clausen MP, Christensen M, Vossen E, Van Hecke T, Bertram HC. Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food Funct 2018; 9:4017-4027. [DOI: 10.1039/c8fo00835c] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.
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Affiliation(s)
- Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing
- Quality and Safety Control
- China
- College of Food Science and Technology
- Nanjing Agricultural University
| | - Mathias P. Clausen
- Department of Chemical Engineering
- Biotechnology and Environmental Technology
- University of Southern Denmark
- Odense M
- Denmark
| | - Morten Christensen
- Department of Chemical Engineering
- Biotechnology and Environmental Technology
- University of Southern Denmark
- Odense M
- Denmark
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Ghent 9000
- Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Ghent 9000
- Belgium
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29
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Han M, Bertram HC. Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Sci 2017; 133:159-165. [DOI: 10.1016/j.meatsci.2017.07.001] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 06/21/2017] [Accepted: 07/02/2017] [Indexed: 10/19/2022]
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30
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Luo A, Feng J, Hu B, Lv J, Chen CYO, Xie S. Polysaccharides in Spirulina platensis
Improve Antioxidant Capacity of Chinese-Style Sausage. J Food Sci 2017; 82:2591-2597. [DOI: 10.1111/1750-3841.13946] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 09/05/2017] [Accepted: 09/11/2017] [Indexed: 12/25/2022]
Affiliation(s)
- Aiguo Luo
- School of Life Science; Shanxi Univ.; Taiyuan 030006 P.R. China
- Dept. of Food Engineering; Shanxi Pharmaceutical Vocational Inst.; Taiyuan 030031 P.R. China
- Antioxidants Research Lab., Jean Mayer USDA Human Nutrition Research Center on Aging; Tufts Univ.; Boston Mass. 02111 U.S.A
| | - Jia Feng
- School of Life Science; Shanxi Univ.; Taiyuan 030006 P.R. China
| | - Bianfang Hu
- School of Biological Science and Technology; Jinzhong Univ.; Jinzhong 030619 P.R. China
| | - Junping Lv
- School of Life Science; Shanxi Univ.; Taiyuan 030006 P.R. China
| | - C-Y. Oliver Chen
- Antioxidants Research Lab., Jean Mayer USDA Human Nutrition Research Center on Aging; Tufts Univ.; Boston Mass. 02111 U.S.A
| | - Shulian Xie
- School of Life Science; Shanxi Univ.; Taiyuan 030006 P.R. China
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31
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Marchetti L, Muzzio B, Cerrutti P, Andrés SC, Califano AN. Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Pintado T, Herrero AM, Jiménez-Colmenero F, Pasqualin Cavalheiro C, Ruiz-Capillas C. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation. Meat Sci 2017; 135:6-13. [PMID: 28843146 DOI: 10.1016/j.meatsci.2017.08.004] [Citation(s) in RCA: 99] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 07/17/2017] [Accepted: 08/13/2017] [Indexed: 12/24/2022]
Abstract
This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages (longaniza) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and LRF/OEG respectively). Normal (LNF/P) and reduced-fat (LRF/P) (all-pork-fat) sausages were used as controls. Nutritional composition and microbiological, technological and sensory characteristics of sausages were evaluated. The presence of an EG affected (P<0.05) the concentrations of some minerals and amino acids in sausages. CEG improved MUFA and PUFA contents. Cooking loss was lower (P<0.05) in LRF/CEG and LRF/OEG than in the controls. Of all the reduced-fat samples, Kramer shear force values (KSF) were highest (P<0.05) in the ones containing an EG. KSF generally increased (P<0.05) over storage in all samples. The microbial count was significantly affected by the use of CEG. Sensory properties were affected by the incorporation of an EG, but all sausages were judged acceptable.
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Affiliation(s)
- T Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - A M Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - F Jiménez-Colmenero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - C Pasqualin Cavalheiro
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - C Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
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33
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Cazón P, Velazquez G, Ramírez JA, Vázquez M. Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.009] [Citation(s) in RCA: 433] [Impact Index Per Article: 61.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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34
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Sansano M, Castelló M, Heredia A, Andrés A. Acrylamide formation and quality properties of chitosan based batter formulations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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35
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Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1833-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizer. Meat Sci 2016; 123:219-228. [PMID: 27788419 DOI: 10.1016/j.meatsci.2016.08.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 04/28/2016] [Accepted: 08/23/2016] [Indexed: 11/23/2022]
Abstract
The aim of this work was to develop polyelectrolyte material suitable for active beef steaks coatings, by complexation of chitosan (CH) and sodium alginate (ALG) in a broad range of alginate/chitosan ratios (R). The rheological analysis confirmed significant effect of polymers ratios on the physical properties of sodium alginate-chitosan (ACH) hydrosols. The shear thinning non-Newtonian nature, thixotropic behavior and gel-like structure of solutions were displayed. Obtained complexes possess DPPH radical scavenging activity corresponding to 5.33, 17.06 and 41.41μMTrolox/ml for 0ppm, 500ppm and 1000pmm of sodium erythorbate dose, respectively. Application of ACH hydrosols enriched with 1000ppm of sodium erythorbate enhanced redness and color stability of beef steaks during storage (∆E after 2-weeks of storage=1.44±0.08) compared to uncovered beef (∆E after 2-weeks of storage=3.53±0.13). The limited solubility in range of 0%-54.56% as well as favorable wetting properties (contact angle between 45°-66°) of polyelectrolyte ACH films were obtained.
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do Amaral DS, Cardelle-Cobas A, do Nascimento BMS, Madruga MS, Pintado MME. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation. Food Funct 2016; 7:4020-4029. [DOI: 10.1039/c6fo00653a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality.
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Affiliation(s)
- Deborah S. do Amaral
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Alejandra Cardelle-Cobas
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Bárbara M. S. do Nascimento
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Marta S. Madruga
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Maria Manuela E. Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
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