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Shao W, Campbell YL, Phillips TW, Freeman C, Zhang X, Hendrix JD, To KV, Dinh T, Rogers WD, Schilling MW. Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging. Meat Sci 2023; 200:109139. [PMID: 36933497 DOI: 10.1016/j.meatsci.2023.109139] [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: 10/10/2022] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023]
Abstract
Eight treatments of edible coatings and nets including liquid smoke (SP and 24P) and xanthan gum (XG) were used to evaluate their effectiveness at controlling mite growth on dry-cured hams. Mite growth was controlled (P < 0.05) in both coating and netting treatments of 1% SP + 1% XG. Increasing SP concentration from 1% to 2% in the SP only treatments without XG did not control mite growth (P > 0.05) in the coating but controlled mite growth (P < 0.05) when infused in the nets. Both coating and netting treatments with 2% 24P + 1% XG controlled mite growth (P < 0.05), and ham cubes with 1% and 2% 24P in infused nets had mite numbers of 4.6 and 9.4, respectively. SP did not impact the sensory attributes of the ham. Results indicate that liquid smoke can potentially be added in coatings or ham nets to control mites and used in an integrated pest management program for dry-cured hams.
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Affiliation(s)
- Wenjie Shao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Yan L Campbell
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, USA.
| | - Thomas W Phillips
- Department of Entomology, Kansas State University, Manhattan, KS, USA
| | - Charles Freeman
- School of Human Science, Mississippi State University, Mississippi State, MS, USA
| | - Xue Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - Jasmine D Hendrix
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - K Virell To
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - Thu Dinh
- Research and Development Ingredient Solutions, Tyson, Tulsa, AR, USA
| | - William D Rogers
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
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Unraveling propylene glycol-induced lipolysis of the biosynthesis pathway in ultra-high temperature milk using high resolution mass spectrometry untargeted lipidomics and proteomics. Food Res Int 2023; 164:112459. [PMID: 36738011 DOI: 10.1016/j.foodres.2023.112459] [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] [Received: 10/11/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
In July 2022, the food safety accident that excessive propylene glycol was detected in milk processing factory raised widespread concerns about quality and nutrition of milk with illegal additive. To the best of our knowledge, the influences of propylene glycol to lipids in milk had not been systematically explored. Therefore, spatiotemporal distributions of lipids related to propylene glycol reaction and changes of sensory quality were investigated by food exogenous. Briefly, 10 subclasses (Cer, DG, HexCer, LPC, LPE, PC, PE, PI, SPH and TG) included 147 lipids and 38 pivotal enzymes were annotated. Propylene glycol altered lysophospholipidase and phospholipase A2 through altering structural order in lipids domains surrounding proteins to inhibit glycerophospholipid metabolism and initiated obvious changes in PC (10.45-27.91 mg kg-1) and PE (12.92-49.02 mg kg-1). This study offered insights into influences of propylene glycol doses and storage time on milk metabolism at molecular level to assess the quality of milk.
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BOKOV D, AL-ETHAFA LFOADMANHER, ABILMAZHINOV Y, THANGAVELU L, SURENDAR A, POKROVSKII M, ABDELBASSET WK. Study on the preservative properties of glycol on food. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.39021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Dmitry BOKOV
- Sechenov First Moscow State Medical University, Russian Federation
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