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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins. Foods 2022; 11:foods11060796. [PMID: 35327219 PMCID: PMC8948880 DOI: 10.3390/foods11060796] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 02/04/2023] Open
Abstract
Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite.
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Kitsanayanyong L, Ohshima T. Ergothioneine: a potential antioxidative and anti-melanosis agent for food quality preservation. FEBS Lett 2021; 596:1330-1347. [PMID: 34951485 DOI: 10.1002/1873-3468.14267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/15/2021] [Indexed: 11/09/2022]
Abstract
The global population increase has increased the demand for food products. However, post-harvest deterioration due to oxidation and discoloration results in a drastic loss of food quality and supply. Thus, research has focused on developing strategies to minimize such losses. One of those strategies includes the application of ergothioneine (ET), a potent hydrophilic antioxidant, to several food products so as to overcome their short shelf-life. ET can be synthetic or derived from several species of edible mushrooms and their extracts, which are known sources of natural ET. Given the reported potential of ET in food quality preservation, this review compiles the recent applications of ET as a preservative for maintaining the quality of food commodities.
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Affiliation(s)
- Lalitphan Kitsanayanyong
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
| | - Toshiaki Ohshima
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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Bou R, Llauger M, Arnau J, Olmos A, Fulladosa E. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis. Food Chem 2021; 374:131730. [PMID: 34920405 DOI: 10.1016/j.foodchem.2021.131730] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 11/24/2021] [Accepted: 11/27/2021] [Indexed: 11/30/2022]
Abstract
This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured without the addition of nitrate and nitrite for 15 months. The effects of lipolysis and lipid oxidation on the content of Zn-protoporphyrin were also investigated in the biceps femoris. We found that the maximum formation of Zn-protoporphyrin occurred between end of resting and 6 months of processing, which coincides with temperature increase during processing and the end of salt equalization. Zn-protoporphyrin further increased in the biceps femoris until 9 months of processing but remained unchanged in the semimembranosus. Free fatty acid content increased till 6 months and then remained unchanged until the end of the process. These findings and those from an in vitro study reinforced the idea that the release of free fatty acids can promote the activity of the endogenous enzyme ferrochelatase and contribute to the formation of Zn-protoporphyrin from heme. However, the content of Zn-protoporphyrin decreased at the end of the processing, which may be due to the progression of lipid oxidation.
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Affiliation(s)
- Ricard Bou
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, 17121, Monells, Spain.
| | - Mar Llauger
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, 17121, Monells, Spain
| | - Jacint Arnau
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, 17121, Monells, Spain
| | - Alejandro Olmos
- Monte Nevado, C. San Ignacio, 6 Carbonero el Mayor 40270, Segovia, Spain
| | - Elena Fulladosa
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, 17121, Monells, Spain
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Thermoplastic starch blown films functionalized by plasticized nitrite blended with PBAT for superior oxygen barrier and active biodegradable meat packaging. Food Chem 2021; 374:131709. [PMID: 34875439 DOI: 10.1016/j.foodchem.2021.131709] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 01/31/2023]
Abstract
Functional bioplastic packaging was produced from thermoplastic starch (TPS) with nitrite (1-5%) and polybutylene adipate terephthalate (PBAT) (PBAT/TPS at 30/70 and 40/60) via blown-film extrusion. TPS-nitrite interaction increased thermal destabilization and decreased α-relaxation temperature of TPS phase, indicating improved plasticization and disruption of starch granules. Nitrite modified C=O bonding of PBAT and improved compatibility with TPS networks, resulting in compact microstructures that reduced oxygen and water vapor permeability. Films containing nitrite showed up to 39.7% decrease (p≤0.05) in mechanical properties while effectively improving and stabilizing redness of vacuum-packaged pork during storage for 12 days. Nitrite release led to up to 0.66 ppm residual nitrite, which corresponded to formation of nitrosyl myoglobin (3.4-9.6 ppm), and effectively reduced total viable count, lactic acid bacteria and yeast and molds (p≤0.05). Stabilized lipid components also increased with increasing nitrite. Novel nitrite-containing biodegradable film enhanced functional properties and retained quality of packaged meat.
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Chatkitanan T, Harnkarnsujarit N. Effects of nitrite incorporated active films on quality of pork. Meat Sci 2020; 172:108367. [PMID: 33243446 DOI: 10.1016/j.meatsci.2020.108367] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 10/13/2020] [Accepted: 11/06/2020] [Indexed: 11/17/2022]
Abstract
Nitrite (0.25-2%) incorporated thermoplastic starch (TPS) and linear low-density polyethylene (LLDPE) blend films were produced by the conventional blown-film extrusion process. Films were characterized and determined for efficacy as active packaging for pork steak. Scanning electron micrographs showed enhanced starch granule disruption due to melting. Increased nitrite contents enhanced the starch network and improved mechanical properties. Water vapor and barrier properties of blend films were improved by nitrite incorporation, with increased compatibility between TPS and LLDPE networks. Films containing 0.5% nitrite effectively improved redness and corresponded to 0.06 ppm residual nitrite and 75 ppm nitrosomyoglobin in packaged pork. Nitrite addition modified protein secondary conformation involving CO stretching bonds via H-bonding, while films with 1% and 2% nitrite significantly inhibited growth of lactic acid bacteria, yeast and mold, and retained softer texture during storage. Nitrite incorporated films were demonstrated as efficient active packaging to improve the quality of red meat products.
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Affiliation(s)
- Tanaporn Chatkitanan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
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7
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Chatkitanan T, Harnkarnsujarit N. Development of nitrite compounded starch-based films to improve color and quality of vacuum-packaged pork. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100521] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.09.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Zahid A, Seo JK, Park JY, Jeong JY, Jin SK, Park TS, Yang HS. The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃. Korean J Food Sci Anim Resour 2018; 38:1029-1042. [PMID: 30479509 PMCID: PMC6238025 DOI: 10.5851/kosfa.2018.e36] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 09/04/2018] [Accepted: 09/10/2018] [Indexed: 01/09/2023] Open
Abstract
This study aimed to investigate the use of golden thread extract (GTE), clove
extract (CE), and commercially available nitrite for retarding lipid and protein
oxidation and for maintaining color stability and sensory attributes in beef
patties stored at 4℃. GTE, CE, and nitrite treatment samples were found
to be efficient in retarding lipid oxidation as all three treatments resulted in
low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By
using GTE, CE, and nitrite into beef patties, protein oxidation was not
developed. Incorporation of GTE and CE into beef patties maintained color
stability by protecting against the decrease of L*, a*, b*, chroma, and hue
angle values and exhibited significant influence on sensory characteristics,
including color and odor of beef patties (p<0.05). Compared to
commercially available nitrite, GTE and CE were more effective as antioxidants
for inhibiting lipid oxidation, and preserving color stability of fresh beef
patties. The study indicated that GTE and CE could be utilized efficiently to
extend the shelf life of beef patties.
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Affiliation(s)
- Ashrafuzzaman Zahid
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jun-Young Park
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jin-Yeon Jeong
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | | | - Han-Sul Yang
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.,Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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10
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Wang ZC, Yan Y, Nisar T, Sun L, Su P, Chen DW, Guo Y. Influence of postmortem treatment with nitric oxide on the muscle color and color stability of tilapia (Oreochromis niloticus) fillets. Nitric Oxide 2018; 76:122-128. [PMID: 28951198 DOI: 10.1016/j.niox.2017.09.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 08/08/2017] [Accepted: 09/21/2017] [Indexed: 11/24/2022]
Abstract
BACKGROUND Nitric oxide (NO) has been recognized as pivotal for color and color stability of meat products and has an evident effect on inhibiting microbial growth in processed meat. The use of indirect NO (nitrate/nitrite) in industrial meat curing has potential deleterious effects and great concerns have been expressed over residual nitrite in meat after curing. To find a succedaneum, we have demonstrated the influence of direct NO (saturated NO solution) through euthanasia before slaughter on the fillets color of tilapia and the results suggested that direct NO treatment prior to slaughter is a good procedure to improve the color of tilapia fillets. OBJECTIVE To further investigate the effect of direct NO on the muscle color and shelf-life of fillets from tilapia, this study was conducted to investigate the muscle color and color stability of tilapia fillets postmortem treated with saturated NO solution and their shelf-life during refrigerated storage. METHODS Tilapia fillets were immersed in a saturated NO solution for 13 min, vacuum-packed and stored at refrigerated temperature for 15 days. Visual observations, color values and absorption maxima were used to evaluate the muscle color and color stability of tilapia fillets. Total volatile basic nitrogen (TVB-N) values were used to evaluate the shelf-life of tilapia fillets during refrigerated storage. RESULTS By visual observation, NO treated tilapia fillets showed a brighter red color as compered to control samples after NO-treatment and during the whole storage. The redness (a*) values of NO treated tilapia fillets were significantly increased (P < 0.05) after NO-treatment, continuously increased (P < 0.05) during the earlier 9 days of the storage and remained roughly unchanged during the rest days of the storage. While the a* values of control samples decreased progressively during the storage. NO-treatment effectively improved the muscle color and color stability of tilapia fillets. The peak wavelengths of extract from the muscles of NO treated tilapia fillets increased from 418 nm to 421 nm at 15 d of the storage, while that of control decreased from 418 nm to 410 nm, indicated that color improvement in NO-treated tilapia fillets is mainly due to the formation of MbNO. Moreover, NO-treatment resulted in less TVB-N values than control (16.06 and 21.93 mg of N/100 g at the end of the storage, respectively), prolonging the shelf-life of tilapia fillets. CONCLUSION The results suggested that postmortem treatment with NO is a good procedure not only for improving the muscle color and color stability but also for prolonging the shelf-life of tilapia fillets during the storage, which is valuable for industrial manufacturing of tilapia and possibly for other fish species.
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Affiliation(s)
- Zi-Chao Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, PR China; College of Life Science, Qinghai Normal University, Xining 810008, Qinghai, PR China
| | - Yuzhen Yan
- College of Life Science, Qinghai Normal University, Xining 810008, Qinghai, PR China
| | - Tanzeela Nisar
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, PR China
| | - Lijun Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, PR China
| | - Ping Su
- Department of Food Science, Guangxi University, Nanning 530004, Guangxi, PR China
| | - De-Wei Chen
- Department of Food Science, Guangxi University, Nanning 530004, Guangxi, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, PR China.
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Marcinkowska-Lesiak M, Poławska E, Stelmasiak A, Wierzbicka A. Quality of pork loin stored under different light intensity. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2016.1256912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewa Poławska
- Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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12
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Shahidi F, de Camargo AC. Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits. Int J Mol Sci 2016; 17:E1745. [PMID: 27775605 PMCID: PMC5085773 DOI: 10.3390/ijms17101745] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/05/2016] [Accepted: 10/13/2016] [Indexed: 12/11/2022] Open
Abstract
Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most important lipid-soluble antioxidants in food as well as in human and animal tissues. Tocopherols are found in lipid-rich regions of cells (e.g., mitochondrial membranes), fat depots, and lipoproteins such as low-density lipoprotein cholesterol. Their health benefits may also be explained by regulation of gene expression, signal transduction, and modulation of cell functions. Potential health benefits of tocols include prevention of certain types of cancer, heart disease, and other chronic ailments. Although deficiencies of tocopherol are uncommon, a continuous intake from common and novel dietary sources of tocopherols and tocotrienols is advantageous. Thus, this contribution will focus on the relevant literature on common and emerging edible oils as a source of tocols. Potential application and health effects as well as the impact of new cultivars as sources of edible oils and their processing discards are presented. Future trends and drawbacks are also briefly covered.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba 13418-900, Brazil.
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Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chem 2016; 210:491-9. [PMID: 27211675 DOI: 10.1016/j.foodchem.2016.04.109] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 04/20/2016] [Accepted: 04/22/2016] [Indexed: 01/12/2023]
Abstract
Recombinant ferrochelatase (BsFECH) from Bacillus subtilis expressed in Escherichia coli BL21(DE3) was found by UV-visible spectroscopy to bind the model substrate tetraphenylporphyrin-sulfonate, TPPS, with Ka=3.8 10(5)mol/L in aqueous phosphate buffer pH 5.7 at 30°C, and to interact with metmyoglobin with Ka=1.07±0.13 10(5)mol/L at 30°C. The iron/zinc exchange in myoglobin occurring during maturation of Parma hams seems to depend on such substrate binding to BsFECH and was facilitated by limited pepsin proteolysis of myoglobin to open a reaction channel for metal exchange still with BsFECH associated to globin. BsFECH increased rate of zinc insertion in TPPS significantly and showed saturation kinetics with an apparent binding constant of Zn(II) to the [enzyme-TPPS] complex of 1.3 10(4)mol/L and a first-order rate constant of 6.6 10(-1)s(-1) for dissociation of the tertiary complex, a similar pattern was found for zinc/iron transmetallation in myoglobin.
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Bastide N, Morois S, Cadeau C, Kangas S, Serafini M, Gusto G, Dossus L, Pierre FH, Clavel-Chapelon F, Boutron-Ruault MC. Heme Iron Intake, Dietary Antioxidant Capacity, and Risk of Colorectal Adenomas in a Large Cohort Study of French Women. Cancer Epidemiol Biomarkers Prev 2016; 25:640-7. [PMID: 26823477 DOI: 10.1158/1055-9965.epi-15-0724] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 01/09/2016] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Nitrosylated and non-nitrosylated heme iron from red processed and nonprocessed meat have been associated with increased colorectal carcinogenesis. Mechanisms include oxidative processes. It has been hypothesized that dietary antioxidants could counteract the effects of heme iron. We investigated the relationships between heme iron intake and the risk of colorectal adenomas, and a potential interaction with the dietary antioxidant capacity, in the E3N prospective cohort study. METHODS The study included 17,397 women, who underwent at least one colonoscopy. Among them, 1,409 were diagnosed with at least one first colorectal adenoma during the 103,253 person-years of follow-up. Dietary intake was measured by a semiquantitative food history questionnaire. HR estimates and 95% confidence intervals (CI) were obtained from Cox proportional hazards models, adjusted for potential confounders. RESULTS Heme iron intake was positively associated with colorectal and colon adenoma risks [HR for the fourth vs. first quartile: HR4 = 1.36 (1.13-1.65), Ptrend = 0.001 and HR4 = 1.49; 95% CI, 1.19-1.87; Ptrend = 0.0003, respectively]. Nonnitrosylated and nitrosylated heme iron intakes were, respectively, associated with advanced distal and proximal adenoma risks. There was a dose-effect relationship between the heme iron to total dietary antioxidant capacity ratio and colorectal adenoma risk. CONCLUSION In this prospective cohort study, the association between heme iron and colorectal adenoma risk was found to depend on site, nitrosylation or not, and the ratio with the NEAC. IMPACT These results emphasize the need for a global assessment of diet when considering nutritional prevention of colorectal carcinogenesis. Cancer Epidemiol Biomarkers Prev; 25(4); 640-7. ©2016 AACR.
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Affiliation(s)
- Nadia Bastide
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Sophie Morois
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Claire Cadeau
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Suvi Kangas
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, CRA-NUT, Rome, Italy
| | - Gaëlle Gusto
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Laure Dossus
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Fabrice H Pierre
- TOXALIM, Team 9, INRA UMR 1331, ENVT, INP, UPS, Toulouse, France
| | - Françoise Clavel-Chapelon
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Marie-Christine Boutron-Ruault
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France.
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Kumar A, Venkatesu P. A comparative study of myoglobin stability in the presence of Hofmeister anions of ionic liquids and ionic salts. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.09.014] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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16
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Ghasempour M, Qujeq D, Rabiee M, Hamzeh M. Measurement of nitrite and nitrate in saliva of children with different caries activity. J Contemp Dent Pract 2014; 15:623-5. [PMID: 25707837 DOI: 10.5005/jp-journals-10024-1590] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
OBJECTIVE OF THE STUDY Recently, there has been growing interest in the role of salivary nitrate and nitrite in caries protection. Nitrate is a natural compound found in fruits and vegetables and when secreted in saliva, is reduced to nitrite through bacterial respiration and subsequently reduced to nitric oxide in acidic condition. Nitric oxide takes part in oral non-specific immune system and prevents bacterial growth. The aim of present study was to determine the concentration of nitrite and nitrate in saliva of children with different caries activity. MATERIALS AND METHODS Ninety three children, 4 to 6 years old, enrolled in this case-control study and were divided into 3 groups; 31 caries free children, 31 with 5 <DFS ≤ 10 and 31 with DFS >10. Unstimulated saliva was collected and stored in 4°C. Measurement of nitrate and nitrite concentration was performed using Griess reaction. Data were analyzed by T-test, Chi-square, ANOVA and multiple comparisons using SPSS 18. p < 0.05 was considered significant. RESULTS Mean value of DFS in the first, second and third were 0, 7.12 and 12.61 respectively. Mean value of nitrite and nitrate in the third group was significantly higher than two others (p < 0.05), but the difference between first and second group was not significant. CONCLUSION Increase in DFS was associated by increase in salivary nitrite and nitrate concentration. CLINICAL SIGNIFICANCE High concentration of nitrate and nitrite is not enough for caries prevention.
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Affiliation(s)
- Maryam Ghasempour
- Associate Professor, Department of Pediatric Dentistry, Faculty of Dentistry Babol University of Medical Sciences, Babol, Iran
| | - Durdi Qujeq
- Professor, Department of Biochemistry and Biophysics, Babol University of Medical Sciences, Babol, Iran
| | - Maryam Rabiee
- Private Dentist, Department of Pediatric Dentistry, Faculty of Dentistry Babol University of Medical Sciences, Babol, Iran
| | - Mahtab Hamzeh
- Assistant Professor, Department of Pediatric Dentistry, Faculty of Dentistry Babol University of Medical Sciences, Babol, Iran, e-mail:
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Attri P, Jha I, Choi EH, Venkatesu P. Variation in the structural changes of myoglobin in the presence of several protic ionic liquid. Int J Biol Macromol 2014; 69:114-23. [DOI: 10.1016/j.ijbiomac.2014.05.032] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 05/12/2014] [Accepted: 05/14/2014] [Indexed: 11/27/2022]
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18
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Lavieri NA, Sebranek JG, Cordray JC, Dickson JS, Horsch AM, Jung S, Manu DK, Brehm-Stecher BF, Mendonça AF. Effects of different nitrite concentrations from a vegetable source with and without high hydrostatic pressure on the recovery of Listeria monocytogenes on ready-to-eat restructured ham. J Food Prot 2014; 77:781-7. [PMID: 24780333 DOI: 10.4315/0362-028x.jfp-13-401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sodium nitrite exerts an inhibitory effect on the growth of Listeria monocytogenes. The objective of this study was to investigate the effects of various nitrite concentrations from a vegetable source with and without high hydrostatic pressure (HHP) on the recovery and growth of L. monocytogenes on ready-to-eat restructured ham. A preconverted celery powder was used as the vegetable source of nitrite. Targeted concentrations of natural nitrite investigated were 0, 50, and 100 mg/kg. HHP treatments evaluated were 400 MPa for 4 min and 600 MPa for 1 or 4 min at 12 ± 2 °C (initial temperature of the pressurization fluid). Viable L. monocytogenes populations were monitored on modified Oxford medium and thin agar layer medium through 98 days of storage at 4 ± 1 °C. Populations on both media did not differ. The HHP treatment at 600 MPa for 4 min resulted in L. monocytogenes populations below the detection limit of our sampling protocols throughout the storage period regardless of the natural nitrite concentration. The combination of HHP at 400 MPa for 4 min or 600 MPa for 1 min with natural nitrite resulted in initial inhibition of viable L. monocytogenes. Ham formulations that did not contain natural nitrite allowed faster growth of L. monocytogenes than did those with nitrite, regardless of whether they were treated with HHP. The results indicate that nitrite from a vegetable source at the concentrations used in this study resulted in slower growth of this microorganism. HHP treatments enhanced the inhibitory effects of natural nitrite on L. monocytogenes growth. Thus, the combination of natural nitrite plus HHP appears to have a synergistic inhibitory effect on L. monocytogenes growth.
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Affiliation(s)
- Nicolas A Lavieri
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
| | - Joseph G Sebranek
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA.
| | - Joseph C Cordray
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
| | - James S Dickson
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
| | - Ashley M Horsch
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
| | - Stephanie Jung
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-3150, USA
| | - David K Manu
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-3150, USA
| | - Byron F Brehm-Stecher
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-3150, USA
| | - Aubrey F Mendonça
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-3150, USA
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19
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Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V. The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Sci 2013; 95:433-43. [DOI: 10.1016/j.meatsci.2013.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 04/30/2013] [Accepted: 05/04/2013] [Indexed: 10/26/2022]
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20
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Barbieri G, Bergamaschi M, Barbieri G, Franceschini M. Kinetics of nitrite evaluated in a meat product. Meat Sci 2013; 93:282-6. [DOI: 10.1016/j.meatsci.2012.09.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Revised: 08/31/2012] [Accepted: 09/03/2012] [Indexed: 10/27/2022]
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21
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Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci 2012; 92:451-7. [DOI: 10.1016/j.meatsci.2012.05.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 05/02/2012] [Accepted: 05/17/2012] [Indexed: 11/18/2022]
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22
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Olesen PT, Meyer AS, Stahnke LH. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci 2012; 66:675-87. [PMID: 22060878 DOI: 10.1016/s0309-1740(03)00189-x] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2002] [Revised: 05/19/2003] [Accepted: 06/15/2003] [Indexed: 10/27/2022]
Abstract
The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite/ascorbate. Emphasis was laid on volatile compounds originating from degradation of branched-chain amino acids. Volatile compounds were collected using dynamic headspace sampling and were identified by gas chromatography/mass spectrometry (GC/MS). Development in water activity, water loss and pH was monitored throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small influence. The concentration level of NaCl had a considerable effect on the amount of volatile compounds but the effect was highly related to the ripening stage. Most compounds, but not all, increased in concentration as ripening proceeded. Major differences in the development of volatile compounds were observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S.xylosus.
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Affiliation(s)
- Pelle Thonning Olesen
- BioCentrum-DTU, Technical University of Denmark, build. 221, DK-2800 Kgs. Lyngby, Denmark
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23
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Jiménez-Colmenero F, Carballo J, Cofrades S. Healthier meat and meat products: their role as functional foods. Meat Sci 2012; 59:5-13. [PMID: 22062500 DOI: 10.1016/s0309-1740(01)00053-5] [Citation(s) in RCA: 390] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2000] [Revised: 01/23/2001] [Accepted: 02/04/2001] [Indexed: 11/18/2022]
Abstract
This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Functional ingredients are responsible for making functional foods work, and this review therefore discusses the scope of current meat technology to favour the presence of various active-food components, and provide an additional physiological benefit beyond that of meeting basic nutritional needs.
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24
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Li H, Li C, Xu X, Zhou G. Effects of illumination and packaging on non-heme iron and color attributes of sliced ham. Meat Sci 2012; 91:521-6. [DOI: 10.1016/j.meatsci.2012.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2011] [Revised: 03/04/2012] [Accepted: 03/06/2012] [Indexed: 10/28/2022]
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25
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Soltanizadeh N, Kadivar M. A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology. Meat Sci 2012; 92:538-47. [PMID: 22710098 DOI: 10.1016/j.meatsci.2012.05.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2011] [Revised: 03/15/2012] [Accepted: 05/22/2012] [Indexed: 11/24/2022]
Abstract
The production of cured meat pigment using nitrite and ascorbate in acidic conditions was evaluated. HCl, ascorbate and nitrite concentrations were optimised at three levels using the response surface method (RSM). The effects of process variables on the nitrosoheme yield, the wavelength of maximum absorbance (λ(max)), and L*, a* and b* values were evaluated. The response surface equations indicate that variables exerted a significant effect on all dependent factors. The optimum combinations for the reaction were HCl=-0.8, ascorbate=0.46 and nitrite=1.00 as coded values for conversion of 1mM hemin to nitrosoheme, by which a pigment yield of 100%, which was similar to the predicted value of 99.5%, was obtained. Likewise, the other parameters were not significantly different from predicted values as the λ(max), L*, a* and b* values were 558 nm, 47.03, 45.17 and 17.20, respectively. The structure of the pigment was identified using FTIR and ESI/MS.
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Affiliation(s)
- Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, Iran.
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26
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Soltanizadeh N, Kadivar M. Role of globin moiety in the chemical structure of curing pigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4718-4724. [PMID: 22519707 DOI: 10.1021/jf300023s] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study, the role of the globin moiety in the structure of this pigment has been evaluated, using myoglobin and hemin as model systems. After the synthesis of the cured pigment from the compounds used in this study, the absorption spectra, Fourier transform infrared spectroscopy (FTIR), and electrospray ionization (ESI)/MS spectroscopy were used to evaluate the chemical structure. Results indicated that the UV/visible, IR absorption, and mass spectroscopy of the cured pigment produced from myoglobin and its counterpart without the globin moiety, hemin, are different. Whereas myoglobin produced mononitrosylheme, hemin converted to dinitrosylheme, but probably the second nitric oxide group attached to the propionate side chain of the heme ring. It seems that the globin moiety protected heme ring against the second nitric oxide group.
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Affiliation(s)
- Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, Iran.
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27
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Doolaege EH, Vossen E, Raes K, De Meulenaer B, Verhé R, Paelinck H, De Smet S. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés. Meat Sci 2012; 90:925-31. [DOI: 10.1016/j.meatsci.2011.11.034] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2010] [Revised: 11/19/2011] [Accepted: 11/21/2011] [Indexed: 12/17/2022]
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28
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Becker EM, Westermann S, Hansson M, Skibsted LH. Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.090] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Nitric oxide and quality and safety of muscle based foods. Nitric Oxide 2011; 24:176-83. [DOI: 10.1016/j.niox.2011.03.307] [Citation(s) in RCA: 123] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2010] [Revised: 03/16/2011] [Accepted: 03/24/2011] [Indexed: 11/18/2022]
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30
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Thiansilakul Y, Benjakul S, Richards MP. The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1103-1110. [PMID: 21328356 DOI: 10.1002/jsfa.4290] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Revised: 10/01/2010] [Accepted: 11/26/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Oxidation of myoglobin is responsible for the undesirable appearance and loss in acceptability of fish and fish products. The retardation of such a change by a modification of the surrounding atmosphere would be a means to maintain the quality of fish during the refrigerated storage. RESULTS The changes in oxymyoglobin and metmyoglobin from dark muscle of Eastern little tuna (Euthynnus affinis) as affected by different atmospheric systems (closed system, opened system and flushed oxygen system) were determined. A saturated oxygen atmosphere more likely weakened the haem-globin complex, especially as the exposure time increased. Autoxidation of the oxy form proceeded rapidly in the presence of oxygen with the concomitant formation of the met form. When the oxygen was excluded, oxidation of oxymyoglobin was retarded. With flushed oxygen and increasing exposure time, conformational changes of globin occurred, mainly associated with protein oxidation. Generally, oxymyoglobin was more susceptible to oxidation and conformational change than did metmyoglobin. After keeping the samples at 4 °C for 3 days, dark muscle of tuna fillet kept in vacuum packaging had a slight decrease in redness and it was still acceptable. The fillets stored in exposed air or packed in 100% O(2) atmosphere turned brown, most likely due to myoglobin oxidation. CONCLUSION The oxygen level of the packaging atmosphere had a profound impact on myoglobin alteration, which was governed by the forms of myoglobin.
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Affiliation(s)
- Yaowapa Thiansilakul
- Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, Thailand
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31
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Thiansilakul Y, Benjakul S, Richards MP. Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions. J Food Sci 2011; 76:C242-9. [DOI: 10.1111/j.1750-3841.2010.01992.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Thiansilakul Y, Benjakul S, Richards MP. Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Munk MB, Huvaere K, Van Bocxlaer J, Skibsted LH. Mechanism of light-induced oxidation of nitrosylmyoglobin. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.067] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Rincón F, Martínez B, Pérez-Olmos R, Berzosa A. The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology. Meat Sci 2008; 80:744-52. [DOI: 10.1016/j.meatsci.2008.03.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2007] [Revised: 03/11/2008] [Accepted: 03/13/2008] [Indexed: 11/28/2022]
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35
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Seyfert M, Kropf DH, Hunt MC. Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13643.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Guidi A, Castigliego L, Benini O, Armani A, Iannone G, Gianfaldoni D. Biochemical Survey on Episodic Localized Darkening in Turkey Deboned Thigh Meat Packaged in Modified Atmosphere. Poult Sci 2006; 85:787-93. [PMID: 16615364 DOI: 10.1093/ps/85.4.787] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The color of food, especially meat and meat products, is a parameter that strongly influences consumer choice. In Italy, repeated cases of darkening in deboned thigh meat of male turkeys packaged in modified atmosphere (MAP; 80% 02, 20% CO2) have been reported. The pH, lipid oxidation (TBARS), heme proteins, and iron content were investigated in MAP samples of turkey males, females, and in oxygen-permeable film-packaged males. Furthermore, the absorbance spectrum (400 to 700 nm) of the meat extracts was analyzed to better delineate the evolution and characteristics of the darkening process. Results showed that darkening occurred only in males with higher content of total iron, independently of the content of heme proteins, which differs only between males and females. Furthermore, pH was higher in muscles taken as controls, with respect to muscles involved in the darkening, as well as in females. Finally, TBARS values were found to be higher in darkened regions than in not darkened ones, as well as in MAP samples with respect to oxygen-permeable film-packaged samples. These findings suggest that darkening occurrence might depend on kind of muscle, sex, and individual characteristics of the animals raised under the same breeding conditions.
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Affiliation(s)
- A Guidi
- Department of Animal Pathology, Prophylaxis and Food Hygiene, University of Pisa, Pisa 56100, Italy.
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37
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Møller JK, Nannerup L, Skibsted LH. Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin. Meat Sci 2005; 69:71-8. [DOI: 10.1016/j.meatsci.2004.06.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2004] [Revised: 05/14/2004] [Accepted: 06/06/2004] [Indexed: 11/29/2022]
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38
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Olesen PT, Stahnke LH, Talon R. Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus. Meat Sci 2004; 68:193-200. [DOI: 10.1016/j.meatsci.2004.02.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2003] [Revised: 02/12/2004] [Accepted: 02/17/2004] [Indexed: 10/26/2022]
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39
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Møller JKS, Adamsen CE, Skibsted LH. Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation. Eur Food Res Technol 2003. [DOI: 10.1007/s00217-003-0668-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Affiliation(s)
- Jens K S Møller
- Food Chemistry, Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C., Denmark
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41
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Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries. Meat Sci 2002; 60:421-5. [DOI: 10.1016/s0309-1740(01)00155-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2000] [Revised: 07/05/2001] [Accepted: 07/05/2001] [Indexed: 11/20/2022]
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42
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43
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Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loins. Meat Sci 2000; 56:31-9. [DOI: 10.1016/s0309-1740(00)00016-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/1999] [Revised: 12/21/1999] [Accepted: 12/21/1999] [Indexed: 11/23/2022]
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44
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Ben Abdallah M, Marchello JA, Ahmad HA. Effect of freezing and microbial growth on myoglobin derivatives of beef. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4093-4099. [PMID: 10552772 DOI: 10.1021/jf9809434] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of freezing and bacterial growth on the discoloration of beef was assessed by measuring myoglobin derivatives myoglobin (MB), oxymyoglobin (MBO(2)), and metmyoglobin (METMB) on the surfaces of fresh and frozen-thawed packaged beef cuts stored at 2 degrees C and analyzed after 0, 3, 6, 9, and 12 days of storage. MB, MBO(2), and METMB concentrations were measured spectrophotometrically. Frozen-thawed beef samples experienced less "blooming" (conversion of MB to MBO(2)) and more rapid discoloration than fresh cuts during storage. By day 3, >20% METMB was formed in the frozen-thawed samples, whereas the fresh samples reached this value after day 6 of storage. The rates of MB oxidation were similar (P > 0.05) for sterile and frozen-thawed inoculated (Pseudomonas fluorescens at a rate of 1.5 colony forming units/cm(2).cm(2) area) samples from day 0 through day 6 of storage. For storage periods of less than a week, bacterial growth is not a major cause of meat discoloration. After day 6, the high bacterial growth rate resulted in a rapid increase in METMB formation. Possible mechanisms for MB oxidation in frozen-thawed beef are suggested.
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Affiliation(s)
- M Ben Abdallah
- Department of Animal Sciences, University of Arizona, Tucson, Arizona 85721, USA
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