Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum-packaged Ground Ostrich Meat

Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.

Production of ostrich meat pâtés: Design of a food safety management system

In recent years, there has been a growing interest in ostrich breeding, and the commercial breeding of these birds has attracted the attention of new breeders, and it has become a great alternative to agricultural production. The study on the production of pâtés was conducted in 2019 in Almaty (Kazakhstan). During the formation of two new formulations of pâtés, the following safety system parameters were taken into account: microflora development; oxidation number (intensity of oxidation products accumulation). The aim of the study is to obtain the optimal characteristics of ostrich meat preservation in the production of pâtés. As a result of the study, it was found that ostrich meat samples have high nutritional value. Meat is characterized by a high content of protein, low content of fat, and carbohydrates are almost absent. Also, it was found that concentration of arachidonic acid in ostrich meat was 3 times higher as compared to beef (p ≤ 0.05). Therefore, the introduction of inulin and carrageenan polysaccharides into the recipe of ostrich pâtés allows one to significantly improve their shelf life and based on the developed recipe it is possible to start the production of pâtés.

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

This study investigated and determined the changes in various qualities of tuna samples that were glazed with rosmarinic acid, a bamboo leaf antioxidant, and sodium lactate and stored at −18 °C for 180 days. The water-holding capacity, cooking loss, color, texture, protein content, and total volatile basic nitrogen (TVB-N) were monitored, to study the effect of tuna glazed with different materials on the quality every 30 days. Low-field nuclear magnetic resonance (LF-NMR) was used to measure the water distribution of tuna in this paper. The results showed that the quality of unglazed tuna decreased significantly after 180 days of frozen storage. During frozen storage, the hardness and a* values of RG (glazed with the rosmarinic acid group), SG (glazed with the sodium lactate group), and CG (glazed with the composite of rosmarinic acid, sodium lactate, and the antioxidant of bamboo leaf) tuna decreased slowly, while the malondialdehyde (MDA) value of AG (glazed with the antioxidant of bamboo leaf group) tuna increased slowly. After 180 days of frozen storage, CG tuna had the highest protein content and the lowest TVB-N value, which may have been due to the synergistic effect of glazing materials. The tuna with CG also had the best freshness and quality after frozen storage. Considering the results, a composite of rosemary (0.3%), sodium lactate (3.4%), and antioxidants of bamboo leaves (0.12%) is the best material for glazing tuna.

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and CHNF were added to the films at 0.24, 0.64 and 1% v/v; and 2 and 4 wt%, respectively. The microbiological (total viable count, psychrotrophic count, Pseudomonas spp., Staphylococcus aureus, lactic acid bacteria, molds and yeasts), the chemical (pH, thiobarbituric acid and total volatile basic nitrogen), color and sensory properties of the packaged samples were evaluated periodically. Bacteria grew the most quickly in the control samples, followed by those wrapped with the Gel-CMC films; The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.

Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”

The aim of this study was to determine antimicrobial and antioxidant effect of dried rosemary (1 g/kg) in combination with yeast extract 1 g/kg (1st experimental group) and 2 g/kg (2nd experimental group) in compare to control sample (without rosemary extract and treated with E316 and E621) in non-fermented heat-treated product Inovec salami. Inovec salami is a product produced all over the Slovakia. The similar product can be found in Polish (Polish salami) or in the Czech Republic (Vysocina salami). The samples were vacuum packaged and were kept at 4 °C for 30 days. Determination of psychrotrophic bacteria count (PBC), count of Enterobacteriaceae family (ETB), yeast and moulds, Lactobacillus spp. bacteria count (LAB) was done by cultivation methods. Oxidative stability was determined by TBARS value. Color spaces L*, a*, b* of Inovec salami was determined by CM 2600D spectrophotometer (Konica Minolta, Germany). It was found non-significant (p >0.05) color loss (decrease in redness) over time, and the treatments had a non-significant impact (p >0.05) on redness of the salami in compare to control sample. TBARS values of the rosemary treated cooked salami with different amount of yeasts extracts were significantly lower compare to control sample at the end of the shelf life. Also, lower value of TBARS was determined in salami with rosemary in combination with higher amount of yeast extract. The lowest count of PBC was determined in the second experimental group after 15 days. The rosemary extract in combination of yeast extract treatments were not able to influence the growth of the yeasts and moulds. It was found that rosemary extract in combination with yeast extract in the salami of the second experimental group after 15 days of storage significantly (p <0.05) decrease count of Lactobacillus bacteria.

Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

Boerewors is a South African fresh sausage preserved with 450mg/kg sulphur dioxide (SO(2)). The preservative effects of rosemary (Ros; 260mg/kg) and chitosan (Chi; 10g/kg) were compared to SO(2). Eight boerewors models were formulated. Microbial, colour, lipid and sensory characteristics were evaluated. Chi and Chi in combination with other preservatives had a significant effect on reducing total bacterial, coliform and Enterobacteriaceae counts, comparable to SO(2). Chi, however, had a better effect on decreasing yeasts and mould counts than SO(2). Chi showed good colour properties comparable to SO(2). Ros showed comparable lipid stability to SO(2) but better when compared to Chi. Ros had a better effect on the sensory taste when compared to Chi, but SO(2) was still preferred. Reduced levels of 100mg/kg SO(2) showed good antimicrobial and colour effects in combination with Chi and in combination with Ros as antioxidant and improving the sensory properties. Alternative preservatives can be used to reduce the SO(2) content of boerewors.

Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties

In two experiments, the effect of succinate sodium on the metmyoglobin (MetMb) reduction and color stability of beef patties was investigated. In experiment 1, the ground-beef strip loins (longissimus dorsi muscle) were blended with different concentrations of succinate. Enhancing patties with 6 mM succinate significantly increased the MetMb-reducing ability and subsequent color stability during storage. In experiment 2, MetMb and different concentrations of succinate, lactate, and reduced nicotinamide adenine dinucleotide (NADH) were incubated with mitochondria, and their effect on meat MetMb reduction was investigated. Increasing the concentration of NADH and lactate increased MetMb reduction, but only succinate of 16 and 24 mM significantly decreased the relative MetMb percentage compared to other systems. This indicate that there are no significant differences between aerobic and anaerobic MetMb-reducing activities. In comparison to the systems of NADH-MetMb reduction (including the systems of lactate-MetMb reduction), the succinate-MetMb reduction systems are more stable and less affected by oxygen. More identification work is needed to obtain the more complete pathways on MetMb reduction.

Value adding and processing of ratite meat: a review

Ratite meat is usually sold as fresh meat (steaks), with trimmings being processed into products such as burger patties and sausages. Most of the steaks are vacuum packed and exported. With the outbreak of Avian influenza, all fresh meat exports were halted from South Africa. However, if the meat has been exposed to an internal core temperature of 70°C, it may then be exported under the Meat Products Directive (EEC 2004) because it is assumed safe for human consumption; this placed an urgency in developing value-added meat products. These products are sold as vacuum packed and cooked ostrich steaks. Salt infusion is frequently used to improve water retention of these sous vide products. Other products that have been developed are functional foods, such as emu snack sticks (higher creatine levels) for athletes. The quality and composition of other more traditional meat products such as sausages, patties, salami and pâté have also been determined and are discussed. A strong emphasis has been to develop products that will enhance the healthy perception of ratite meat amongst consumers. These include the development of low-salt bacon, hams with lower levels of phosphates and polonies with olive oil replacing pork fat. The quality attributes of these products are also discussed as are future trends in the processing trade.