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Giosuè C, Maniaci G, Gannuscio R, Ponte M, Pipi M, Di Grigoli A, Bonanno A, Alabiso M. Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle. Animals (Basel) 2024; 14:1980. [PMID: 38998092 PMCID: PMC11240349 DOI: 10.3390/ani14131980] [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: 05/30/2024] [Revised: 06/27/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
The rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients. This study investigates the production of healthier meat products by examining the physicochemical traits, fatty acid profile, and sensory properties of mortadella made with Cinisara meat of four young bulls and four adult cows, and four females of the Nebrodi Black Pig. All the animals were fed principally on natural resources. Nutritional analysis revealed different levels of moisture, protein, fat, and ash in raw materials, with pistachios contributing to a healthy fatty acid profile rich in monounsaturated and polyunsaturated fatty acids. Formulations using cow meat exhibited higher fat content and caloric value, resulting in sensory attributes such as more intense color, improved fat cube adhesion, and pronounced odors compared to young bull and control mortadella. Fatty acid analysis demonstrated distinctive profiles influenced by the meat type used and, as expected, bovine products showed higher contents of rumenic and other conjugated linoleic acids. Pork mortadella displayed greater ω6 and ω3 values, with a healthier ω6/ω3 ratio comparable to those found in cow products. Young bull mortadella showed the worse atherogenic and thrombogenic indices. The findings underscore the impact of raw materials on the nutritional and sensory attributes of mortadella, emphasizing the necessity for interventions to enhance fatty acid composition in processed meat products.
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Affiliation(s)
- Cristina Giosuè
- Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research (IAS-CNR), Lungomare Cristoforo Colombo 4521, 90149 Palermo, Italy
| | - Giuseppe Maniaci
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Riccardo Gannuscio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Marianna Pipi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Marco Alabiso
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
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Hashemi M, Aminzare M, Hassanzadazar H, Roohinejad S, Tahergorabi R, Bekhit AEA. Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes. Food Sci Nutr 2023; 11:7855-7869. [PMID: 38107107 PMCID: PMC10724608 DOI: 10.1002/fsn3.3702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 12/19/2023] Open
Abstract
In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage-related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin-Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi-trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01-6.35 vs. 6.71-8.17 log10 CFU/g for TVC, 5.37-5.83 vs. 6.07-7.11 log10 CFU/g for LAB, 5.08-5.18 vs. 5.40-7.23 log10 CFU/g for PTC, and 6.53-6.92 vs. 7.23-9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68-1.99 vs. 2.23-3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean-label cooked sausages during refrigerated storage.
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Affiliation(s)
- Mahsa Hashemi
- Student Research Committee, Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Shahin Roohinejad
- Division of Food and Nutrition, Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Reza Tahergorabi
- Food and Nutritional Sciences ProgramNorth Carolina Agricultural and Technical State UniversityGreensboroNorth CarolinaUSA
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Schaefer SV, do Amaral AMP, Cherobin AK, Monteiro LK, Morandin GC, Fischer C, Cavalheiro D, Sehn GAR. Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6255-6262. [PMID: 35490306 DOI: 10.1002/jsfa.11974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 04/25/2022] [Accepted: 04/30/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseudofruits dehydrated by freeze-drying (FDP) and oven drying (OP), in Bologna sausages. The commercial natural antioxidant licresse (LS), based on licorice, has also been studied. RESULTS No significant differences (P < 0.05) were observed for the proximate composition and the texture profile of the Bologna sausages. An increase in pH was observed during storage for all formulations. At 28 days, the treatments FDP and OP were darker (lower L* values) and less red (lower a* values), possibly due to the presence of tannins in these samples, which may have bound with the iron present in myoglobin and minimized the oxidation reactions. The use of different antioxidants affected the nitrite contents of the Bologna sausages during storage. Regarding the lipid oxidation, the Japanese grape powder was more effective in delaying the oxidation reactions in Bologna sausages after 14 and 21 days of storage when compared to LS and the CONTROL, respectively. CONCLUSION The Japanese grape powders were effective in retarding the lipid oxidation of Bologna sausages, possibly due to the presence of bioactive compounds, such as phenolic compounds, tannins, and ascorbic acid, showing the potential of these pseudofruits as antioxidants for use in meat products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sabrina Vicentini Schaefer
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
| | | | - Ana Karolina Cherobin
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
| | - Larissa Karla Monteiro
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
| | - Gisiéli Carla Morandin
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
| | - Carolina Fischer
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
| | - Darlene Cavalheiro
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
| | - Georgia Ane Raquel Sehn
- Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Pinhalzinho, Brazil
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Pérez‐Córdoba LJ, Pinheiro AC, Núñez de Villavicencio‐Ferrer M, Trindade MA, Sobral PJA. Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3 rich mortadella. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15938] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Luis J. Pérez‐Córdoba
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Departamento de Ingeniería de Alimentos, Av. La Molina S/N, La Molina CP 12056 Lima Perú
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
| | - Ana C. Pinheiro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
| | | | - Marco A. Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
| | - Paulo J. A. Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
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de Souza TR, Gonçalves MC, do Vale LA, Vitorino LC, Piccoli RH. Homologous and Heterologous Adaptation and Thermochemical Inactivation of Staphylococcus aureus with Exposure to Cinnamaldehyde. J Food Prot 2021; 84:579-586. [PMID: 33180940 DOI: 10.4315/jfp-20-336] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 11/09/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Staphylococcus aureus causes food intoxication and can become resistant to a large number of antibacterial drugs. Thus, there is a growing interest in understanding the mechanisms involved in the adaptation of bacterial cells to environmental stresses or to antimicrobial agents. In this context, we evaluated the cinnamaldehyde (CIN) MBC for two contaminating food strains of S. aureus (GL 5674 and GL 8702) and tested the hypothesis that exposure of these strains to sublethal CIN concentrations and pH values could increase their resistance to this antimicrobial agent, to acid stress, and also to stress at high temperatures. Thus, the ability of the strains to adapt to CIN and acid stress was evaluated, as well as the cross-adaptation between acid stress and CIN. Strains GL 5674 and GL 8702 of S. aureus are sensitive to CIN in MBCs of 0.25 and 0.5% respectively, proving the antibacterial potential of this compound, but we proved the hypothesis of homologous adaptation to CIN. The strains grew in concentrations higher than the MBC after being previously exposed to sublethal concentrations of CIN. We also observed heterologous adaptation of the strains, which after exposure to the minimum pH for growth, were able to grow in concentrations of CIN greater than the MBC. GL 5674 showed greater adaptive plasticity, considerably reducing its minimum inhibitory pH and increasing its MBC after adaptation. Our results show a positive effect of adaptation to CIN on the resistance of S. aureus (P < 0.0001) to CIN at a temperature of 37°C. However, in the absence of adaptation, the presence of CIN in S. aureus cultures maintained at 37°C showed an efficient bactericidal effect associated with increased exposure time. Our results call attention to the conscious use of CIN as an antimicrobial agent and present the possibility of using CIN, in association with a temperature of 37°C and an exposure time of 35 min, as a promising measure for the elimination of pathogenic strains. HIGHLIGHTS
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Affiliation(s)
- Tenille Ribeiro de Souza
- Agricultural Microbiology, Department of Biology, Federal University of Lavras, Central Avenue, 37200-000 Lavras, Minas Gerais, Brazil
| | - Michelle Carlota Gonçalves
- Agricultural Microbiology, Department of Biology, Federal University of Lavras, Central Avenue, 37200-000 Lavras, Minas Gerais, Brazil
| | - Letícia Andrade do Vale
- Department of Food Sciences, Federal University of Lavras, Central Avenue, 37200-000 Lavras, Minas Gerais, Brazil
| | - Luciana Cristina Vitorino
- Laboratory of Agricultural Microbiology, Goiano Federal Institute-Campus Rio Verde, Highway Sul Goiana, Km 01, 75901-970 Rio Verde, Goiás, Brazil (ORCID: https://orcid.org/0000-0001-7271-9573 [L.C.V.])
| | - Roberta Hilsdorf Piccoli
- Department of Food Sciences, Federal University of Lavras, Central Avenue, 37200-000 Lavras, Minas Gerais, Brazil
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