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Kowalczyk M, Domaradzki P, Skałecki P, Kaliniak-Dziura A, Stanek P, Teter A, Grenda T, Florek M. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means. Meat Sci 2024; 216:109551. [PMID: 38852287 DOI: 10.1016/j.meatsci.2024.109551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/25/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film. The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.
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Affiliation(s)
- Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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2
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Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [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: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
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Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
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3
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Meng L, Ma L, Xu J, Rong K, Peng N, Zhao S. Effect of enzyme-assisted fermentation on quality, safety, and microbial community of black soldier fly larvae (Hermetia illucens L.) as a novel protein source. Food Res Int 2023; 174:113624. [PMID: 37986475 DOI: 10.1016/j.foodres.2023.113624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Considering the significance and scarcity of quality protein, this study aims to obtain a novel safe protein source through fermenting the black soldier fly larvae (BSFL). Lactobacillus crispatus M1027 and Pichia kudriavzevii DHX19 were added as starters together with neutral protease for enzymolysis during fermentation. The results showed that the low pH value (from 6.60 to 3.99), generated by lactic acid accumulation, created an environment where the pathogen could hardly grow. During fermentation, the flavor compound ethyl acetate content reached up to 406.55 mg/L, and the melanization was effectively inhibited by the starters. The increase of trichloroacetic acid-soluble protein content (from 8.73 % to 17.96 %) contributed to improving the absorbability of product by animals after feeding. Notably, the contents of detrimental substances, including total volatile basic nitrogen and histamine, were both below specified limits after fermentation. Simultaneously, the malonic dialdehyde content remained stable during fermentation. Relative abundance of Lactobacillus and Pichia gradually increased and finally dominated in the culture during fermentation, accompanied by pathogens decline below detection limit (1.0 Log cfu/g). Moreover, there was a close relationship between the dynamics of physicochemical indices and microbial succession. Overall, our studies explored a new process to ferment the BSFL paste which would improve the quality and safety of fermented BSFL paste. This research provided theoretical support for fermented insect as a novel protein source.
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Affiliation(s)
- Leying Meng
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liangxiao Ma
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China; Hubei Zhizheng Tianchen Biotechnology Co., Ltd, China
| | - Jiahui Xu
- Hubei Zhizheng Tianchen Biotechnology Co., Ltd, China
| | - Keming Rong
- Hubei Zhizheng Tianchen Biotechnology Co., Ltd, China
| | - Nan Peng
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shumiao Zhao
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
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4
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Drevin M, Plötz M, Krischek C. Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species. Foods 2023; 12:4138. [PMID: 38002195 PMCID: PMC10670078 DOI: 10.3390/foods12224138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/10/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.
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Affiliation(s)
| | | | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany (M.P.)
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5
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Huang Q, Zhang H, Zhang L, Xu B. Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37905560 DOI: 10.1080/10408398.2023.2272770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
As a double-edged sword, some bacterial microbes can improve the quality and shelf life of meat products, but others mainly responsible for deterioration of the safety and quality of meat products. This review aims to present a landscape of the bacterial microbiota in different types of processed meat products. After demonstrating a panoramic view of the bacterial genera in meat products, the diversity of bacterial microbiota was evaluated in two dimensions, namely different types of processed meat products and different meats. Then, the influence of environmental factors on bacterial communities was evaluated according to the storage temperature, packaging conditions, and sterilization methods. Furthermore, microbes are not independent. To explore interactions among those genera, co-occurrence patterns were examined. In these respects, this review highlighted the recent advances in fundamental principles that underlie the environmental adaption tricks and why some species tend to occur together frequently, such as metabolic cross-feeding, co-aggregate at microscale, and the intercellular signaling system. Further investigations are required to unveil the underlying molecular mechanisms that govern microbial community systems, ultimately contributing to developing new strategies to harness beneficial microorganisms and control harmful microorganisms.
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Affiliation(s)
- Qianli Huang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huijuan Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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6
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García-López JD, Barbieri F, Baños A, Madero JMG, Gardini F, Montanari C, Tabanelli G. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages. Curr Res Food Sci 2023; 7:100615. [PMID: 37881335 PMCID: PMC10594565 DOI: 10.1016/j.crfs.2023.100615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/05/2023] [Accepted: 10/08/2023] [Indexed: 10/27/2023] Open
Abstract
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) in pilot plants, due to their promising technological and anti-listerial activity. These products were compared with a sample obtained with a commercial starter (RAP) and a spontaneously fermented control sample. Physico-chemical parameters, microbial counts, metagenomic analysis, biogenic amines content and organoleptic profile of the obtained samples were studied to assess the performances of the native starters. In fact, traditional and artisanal products obtained through spontaneous fermentations can represent an important biodiversity reservoir of strains to be exploited as new potential starter cultures, to improve the safety, quality and local differentiation of traditional products. The data underlined that ST6 strain resulted in a final lower percentage if compared with the other LAB used as starter cultures. The use of starters reduced the BA concentration observed in the sausages obtained with spontaneous fermentation and the BPF2 and ST6 strains were able to decrease the level of products rancidity. Moreover, a challenge test against L. monocytogenes were performed. The data confirmed the effectiveness in the inhibition of L. monocytogenes by the two bacteriocinogenic strains tested, with respect to RAP and control samples, highlighting their ability to produce bacteriocins in real food systems. This work demonstrated the promising application in meat industry of these autochthonous strains as starter cultures to improve sensory differentiation and recognizability of typical fermented sausages.
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Affiliation(s)
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Alberto Baños
- Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain
| | | | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, 40127, Bologna, Italy
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7
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Abouloifa H, Gaamouche S, Idrissi Yahyaoui M, Moumnassi S, Hasnaoui I, Bellaouchi R, Rokni Y, Ghabbour N, Saalaoui E, Asehraou A. The efficiency of Lactiplantibacillus plantarum S61 strain as protective cultures in ground beef against foodborne pathogen Escherichia coli. World J Microbiol Biotechnol 2023; 39:327. [PMID: 37787857 DOI: 10.1007/s11274-023-03763-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 09/13/2023] [Indexed: 10/04/2023]
Abstract
The aim of the study was the bio-control effectiveness of the Lactiplantibacillus plantarum S61 strain, isolated from traditional fermenting green olives, against Escherichia coli B805 in ground beef. The bio-control effect of L. plantarum S61 against E. coli B805 was evaluated in ground meat during storage under refrigeration at 4 °C. The results showed that L. plantarum S61 reduced the biomass of pathogenic bacteria (E. coli) in ground meat during 10 days of storage at 4 °C. Moreover, the treatment with L. plantarum S61 has no adverse effect on the sensory properties of ground meat after 10 days of storage at 4 °C. The treatment with L. plantarum S61 and storage at 4 °C effectively decreases the growth and risk of pathogenic bacteria in ground meat and, consequently, increases the product's shelf life. Therefore, the application of L. plantarum S61 during the storage of ground meat beef may help reduce the use of chemical preservatives in meat products. Consequently, L. plantarum S61 can be applied as a bio-control agent against spoilage and pathogenic bacteria in meat and meat products.
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Affiliation(s)
- Houssam Abouloifa
- Research Unit of Microbiology, Biomolecules and Biotechnology, Laboratory of Chemistry-Physics and Biotechnology of Molecules and Materials, Faculty of Sciences and Techniques, Mohammedia, Hassan II University of Casablanca, 28806, Mohammedia, Morocco.
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco.
| | - Sara Gaamouche
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Meryem Idrissi Yahyaoui
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Sara Moumnassi
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Ismail Hasnaoui
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Reda Bellaouchi
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Yahya Rokni
- Research Unit Bioprocess and Biointerfaces, Laboratory of Industrial Engineering and Surface Engineering, National School of Applied Sciences, Sultan Moulay Slimane University, Mghila, 23000, Beni Mellal, Morocco
| | - Nabil Ghabbour
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, B. P 1223, Taza, Morocco
| | - Ennouamane Saalaoui
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Abdeslam Asehraou
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
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8
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Lan X, Liu Y, Wang L, Wang H, Hu Z, Dong H, Yu Z, Yuan Y. A review of curcumin in food preservation: Delivery system and photosensitization. Food Chem 2023; 424:136464. [PMID: 37247602 DOI: 10.1016/j.foodchem.2023.136464] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/01/2023] [Accepted: 05/23/2023] [Indexed: 05/31/2023]
Abstract
As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Hao Dong
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhiwen Yu
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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9
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Xu MM, Kaur M, Pillidge CJ, Torley PJ. Australian consumers' attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension. Meat Sci 2023; 198:109095. [PMID: 36628895 DOI: 10.1016/j.meatsci.2023.109095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/15/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The application of food-grade microbial cultures to fresh meat products is a promising natural approach for meat shelf-life extension. However, before its adoption into commercial practice, it is essential to understand consumers' attitudes to this approach and the resulting marketed products. This study investigated Australian consumers' willingness to purchase and consume packaged fresh meat products with added microbial cultures for shelf-life extension. A national online survey of over 800 respondents was conducted. Results indicated that most Australian consumers would be willing to buy and eat such products, with 17.8% of respondents less likely to buy and 11.1% unwilling to eat these products. Respondents' purchasing and consumption decisions were influenced by demographic factors, their food and meat shopping and consumption behaviors, and the value, taste, and type of the meat product. Consumer acceptance may be improved by increasing their awareness of the potential use of microbial cultures as natural antimicrobials for food shelf-life extension.
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Affiliation(s)
- Michelle M Xu
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| | - Mandeep Kaur
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| | - Christopher J Pillidge
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| | - Peter J Torley
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
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10
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Latoch A, Stasiak DM, Junkuszew A. Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing. Foods 2023; 12:foods12071379. [PMID: 37048200 PMCID: PMC10093166 DOI: 10.3390/foods12071379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of Entereobacteriace, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, Poland
| | - Dariusz M Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, Poland
| | - Andrzej Junkuszew
- Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, 20-400 Lublin, Poland
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11
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Lin Y, Ma J, Sun DW, Cheng JH, Wang Q. A pH-Responsive colourimetric sensor array based on machine learning for real-time monitoring of beef freshness. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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12
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Effect of protective cultures on spoilage bacteria and the quality of vacuum-packaged lamb meat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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13
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Liu J, Li K, Chen Y, Ding H, Wu H, Gao Y, Huang S, Wu H, Kong D, Yang Z, Hu Y. Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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14
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Culture-dependent and Culture-independent Evaluation of the Effect of Protective Cultures on Spoilage-related Bacteria in Vacuum-packaged Beef Mince. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02948-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
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Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Yu HH, Chin YW, Paik HD. Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods 2021; 10:2418. [PMID: 34681466 PMCID: PMC8535775 DOI: 10.3390/foods10102418] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/01/2021] [Accepted: 10/10/2021] [Indexed: 12/21/2022] Open
Abstract
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
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Affiliation(s)
- Hwan Hee Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
- Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Korea;
| | - Young-Wook Chin
- Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Korea;
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
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Khorshidian N, Khanniri E, Mohammadi M, Mortazavian AM, Yousefi M. Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products. Front Microbiol 2021; 12:709959. [PMID: 34603234 PMCID: PMC8486284 DOI: 10.3389/fmicb.2021.709959] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Accepted: 08/23/2021] [Indexed: 02/05/2023] Open
Abstract
One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.7-17 kDa), are produced by some of the Pediococcus bacteria. Pediocin and pediocin-like bacteriocins exert a broad spectrum of antimicrobial activity against Gram-positive bacteria, especially against pathogenic bacteria, such as Listeria monocytogenes through formation of pores in the cytoplasmic membrane and cell membrane dysfunction. Pediocins are sensitive to most protease enzymes such as papain, pepsin, and trypsin; however, they keep their antimicrobial activity during heat treatment, at low temperatures even at -80°C, and after treatment with lipase, lysozyme, phospholipase C, DNase, or RNase. Due to the anti-listeria activity of pediocin on the one hand and the potential health hazards associated with consumption of meat products on the other hand, this review aimed to investigate the possible application of pediocin in preservation of meat and meat products against L. monocytogenes.
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Affiliation(s)
- Nasim Khorshidian
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
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