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Ramatsetse KE, Ramashia SE, Mashau ME. Effect of partial mutton meat substitution with Bambara groundnut ( Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties. Food Sci Nutr 2024; 12:4019-4037. [PMID: 38873485 PMCID: PMC11167189 DOI: 10.1002/fsn3.4059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/31/2023] [Accepted: 02/18/2024] [Indexed: 06/15/2024] Open
Abstract
Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%-10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.
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Affiliation(s)
- Kgaogelo Edwin Ramatsetse
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and BiotechnologyShoolini UniversitySolanHimachal PradeshIndia
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
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Vij T, Anil PP, Shams R, Dash KK, Kalsi R, Pandey VK, Harsányi E, Kovács B, Shaikh AM. A Comprehensive Review on Bioactive Compounds Found in Caesalpinia sappan. Molecules 2023; 28:6247. [PMID: 37687076 PMCID: PMC10488625 DOI: 10.3390/molecules28176247] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 07/22/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
Sappan wood (Caesalpinia sappan) is a tropical hardwood tree found in Southeast Asia. Sappan wood contains a water-soluble compound, which imparts a red color named brazilin. Sappan wood is utilized to produce dye for fabric and coloring agents for food and beverages, such as wine and meat. As a valuable medicinal plant, the tree is also known for its antioxidant, anti-inflammatory, and anticancer properties. It has been observed that sappan wood contains various bioactive compounds, including brazilin, brazilein, sappan chalcone, and protosappanin A. It has also been discovered that these substances have various health advantages; they lower inflammation, enhance blood circulation, and are anti-oxidative in nature. Sappan wood has been used as a medicine to address a range of illnesses, such as gastrointestinal problems, respiratory infections, and skin conditions. Studies have also suggested that sappan wood may have anticarcinogenic potential as it possesses cytotoxic activity against cancer cells. Based on this, the present review emphasized the different medicinal properties, the role of phytochemicals, their health benefits, and several food and nonfood applications of sappan wood. Overall, sappan wood has demonstrated promising medicinal properties and is an important resource in traditional medicine. The present review has explored the potential role of sappan wood as an essential source of bioactive compounds for drug development.
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Affiliation(s)
- Twinkle Vij
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Pawase Prashant Anil
- MIT School of Food Technology, MIT ADT University, Pune 412201, Maharashtra, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda 732141, West Bengal, India
| | - Rhythm Kalsi
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun 248007, Uttarakhand, India
- Department of Bioengineering, Integral University, Lucknow 226026, Uttar Pradesh, India
| | - Endre Harsányi
- Agricultural Research Institutes and Academic Farming (AKIT), Faculty of Agriculture, Food Science and Environmental Management, University of Debrecen, 4032 Debrecen, Hungary
| | - Béla Kovács
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
| | - Ayaz Mukarram Shaikh
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
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Basharat Z, Imran M, Fatima N, Sajid MW, Tariq MR, Ali SW, Umer Z, Safdar W, Garti H. Development of chicken tender pops by utilizing pomegranate peel powder. Food Sci Nutr 2023; 11:4530-4546. [PMID: 37576035 PMCID: PMC10420728 DOI: 10.1002/fsn3.3412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 08/15/2023] Open
Abstract
Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation of PPP, and its effect on quality attributes and storage stability of the product were evaluated. The treatments were formulated using 0%, 3%, 6%, and 9% PPP in replacement of chicken. The physicochemical properties, texture profile, instrumental color, sensory attributes, and storage stability were assessed for 21 days at refrigeration temperature, at a regular interval of 7 days. The results indicated that the inclusion of PPP significantly (p < .05) increased the dietary fiber from 0.25% in T0 to 1.45% in T3 at Day 0 and WHC 43.60% ± 0.02 in T0 to 49.36% ± 0.02 in T3 at Day 0, whereas the moisture content significantly reduced from 60.05% ± 0.03 in T0 to 55.08% ± 0.01 in T3 at the start of the study. In addition, the values of TBARS were significantly (p < .05) reduced for treated samples 0.72 mg MDA/Kg in T3 as compared to control 1.17 mg MDA/Kg on the 21st day of storage, whereas a significant increase (p < .05) in TPC from 0.90 mg GAE/g to 3.87 mg GAE/g in T0 to T3 was observed at the start of the study. For TPA, a significant (p < .05) increase was noticed in hardness, chewiness, and gumminess, whereas cohesiveness and springiness showed a non-significant (p > .05) change in treated samples in relation to control, and the instrumental color (L* and a*) decreased significantly. However, pH, crude fiber, fat, ash, and protein content showed non-significant (p > .05) variations over time. The sensory evaluation suggested that chicken tender pops supplemented with 6% PPP (T2) presented high overall acceptability and balanced organoleptic properties. Hence, it can be concluded that PPP can be effectively utilized as a natural fiber source, antioxidant, and antimicrobial agent in novel functional foods.
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Affiliation(s)
- Zunaira Basharat
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Maryam Imran
- Sharif Medical and Dental College LahoreLahorePakistan
| | | | - Muhammad Wasim Sajid
- Department of BiosciencesCOMSATS University Islamabad, Sahiwal CampusSahiwalPakistan
| | - Muhammad Rizwan Tariq
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Shinawar Waseem Ali
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Zujaja Umer
- Department of Food SciencesUniversity of the Punjab, Quid‐i‐Azam CampusLahorePakistan
| | - Waseem Safdar
- Department of Biological SciencesNational University of Medical SciencesRawalpindiPakistan
| | - Humphrey Garti
- Department of Nutritional SciencesUniversity for Development StudiesTamaleGhana
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Onikanni SA, Lawal B, Munyembaraga V, Bakare OS, Taher M, Khotib J, Susanti D, Oyinloye BE, Noriega L, Famuti A, Fadaka AO, Ajiboye BO. Profiling the Antidiabetic Potential of Compounds Identified from Fractionated Extracts of Entada africana toward Glucokinase Stimulation: Computational Insight. Molecules 2023; 28:5752. [PMID: 37570723 PMCID: PMC10420681 DOI: 10.3390/molecules28155752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/05/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
Glucokinase plays an important role in regulating the blood glucose level and serves as an essential therapeutic target in type 2 diabetes management. Entada africana is a medicinal plant and highly rich source of bioactive ligands with the potency to develop new target drugs for glucokinase such as diabetes and obesity. Therefore, the study explored a computational approach to predict identified compounds from Entada africana following its intermolecular interactions with the allosteric binding site of the enzymes. We retrieved the three-dimensional (3D) crystal structure of glucokinase (PDB ID: 4L3Q) from the online protein data bank and prepared it using the Maestro 13.5, Schrödinger Suite 2022-3. The compounds identified were subjected to ADME, docking analysis, pharmacophore modeling, and molecular simulation. The results show the binding potential of the identified ligands to the amino acid residues, thereby suggesting an interaction of the amino acids with the ligand at the binding site of the glucokinase activator through conventional chemical bonds such as hydrogen bonds and hydrophobic interactions. The compatibility of the molecules was highly observed when compared with the standard ligand, thereby leading to structural and functional changes. Therefore, the bioactive components from Entada africana could be a good driver of glucokinase, thereby paving the way for the discovery of therapeutic drugs for the treatment of diabetes and its related complications.
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Affiliation(s)
- Sunday Amos Onikanni
- College of Medicine, Graduate Institute of Biomedical Sciences, China Medical University, Taichung 40402, Taiwan;
- Department of Chemical Sciences, Biochemistry Unit, Afe-Babalola University, Ado-Ekiti 360101, Ekiti State, Nigeria;
| | - Bashir Lawal
- Department of Pathology, University of Pittsburgh, Pittsburgh, PA 15213, USA;
| | - Valens Munyembaraga
- Institute of Translational Medicine and New Drug Development, College of Medicine, China Medical University, Taichung 40402, Taiwan;
- University Teaching Hospital of Butare, Huye 15232, Rwanda
| | - Oluwafemi Shittu Bakare
- Department of Biochemistry, Faculty Science, Adekunle Ajasin University, Akungba Akoko 342111, Ondo State, Nigeria;
| | - Muhammad Taher
- Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia;
- Pharmaceutics and Translational Research Group, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia
| | - Junaidi Khotib
- Department of Pharmacy Practice, Faculty of Pharmacy, Airlangga University, Surabaya 60115, Indonesia
| | - Deny Susanti
- Department of Chemistry, Kulliyyah of Science, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia;
| | - Babatunji Emmanuel Oyinloye
- Department of Chemical Sciences, Biochemistry Unit, Afe-Babalola University, Ado-Ekiti 360101, Ekiti State, Nigeria;
- Biotechnology and Structural Biology (BSB) Group, Department of Biochemistry and Microbiology, University of Zululand, KwaDlangezwa 3886, South Africa
- Institute of Drug Research and Development, SE Bogoro Center, Afe Babalola University, PMB 5454, Ado-Ekiti 360001, Ekiti State, Nigeria;
| | - Lloyd Noriega
- College of Medicine, Graduate Institute of Biomedical Sciences, China Medical University, Taichung 40402, Taiwan;
| | - Ayodeji Famuti
- Honey T Scientific Company, Ibadan 234002, Oyo State, Nigeria;
| | | | - Basiru Olaitan Ajiboye
- Institute of Drug Research and Development, SE Bogoro Center, Afe Babalola University, PMB 5454, Ado-Ekiti 360001, Ekiti State, Nigeria;
- Phytomedicine and Molecular Toxicology Research Laboratory, Department of Biochemistry, Federal University, Oye-Ekiti 371104, Ekiti State, Nigeria
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Arshad M, Tariq MR, Ali SW, Basharat Z, Umer Z, Nayik GA, Ramniwas S, Aloufi AS, Alharbi SA, Ansari MJ, Ercisli S. Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets. ACS OMEGA 2023; 8:26548-26555. [PMID: 37521673 PMCID: PMC10373201 DOI: 10.1021/acsomega.3c03385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 06/29/2023] [Indexed: 08/01/2023]
Abstract
The current research attempted to evaluate the impact of various thawing techniques (R0: control group, R1: water immersion thawing, R2: low-temperature thawing, R3: combined thawing, water thawing then low-temperature thawing, R4: combination thawing, low temperature thawing then water thawing, and R5: oven thawing) on the quality, microbiota, and organoleptic characteristics of chicken meat fillets. The findings showed that moisture content varied from 74.43 to 72.33%; thawing loss peaked in R1 at 4.66%, while it was minimum in R5 at 2.10%. Lipid content varied from 1.09% in R0 to 1.03% in R5, while protein content varied from 22.06% in R0 to 23.10% in R1. The values of shear force, protein, and lipid oxidation increased for all treatments compared to control, ranging from 7.94 N to 9.54 N, 0.99-1.21 nm/mg protein, and 0.74-1.15 mg MDA/Kg, respectively. On the other hand, pH (5.94 in R4) and protein solubility (238.63 mg/g in R1) were decreased in contrast to the control group (6.08 and 298.27 mg/g). In association with different methods, R5 and R2 showed minimal thawing loss and the highest lipid and protein oxidation rates. However, R3 showed reduced shear force and lipid oxidation comparatively. TPC was significantly (P < 0.05) increased in both R2 and R1. Sensory evaluation indicated that R3 and R2 showed better color and taste, while R1 showed minimum scores for organoleptic attributes. R0, R3, and R5 obtained a higher sensory score, whereas R1, R2, and R4 showed a lower score. However, R5 exhibited better results in close association with the control group (R0). Hence, it can be concluded that freezing and subsequent thawing decrease the quality of chicken fillets due to the time required for thawing. In the present study, the best quality of chicken fillets was retained by R3 and R5 due to their reduced thawing periods.
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Affiliation(s)
- Muhammad
Waqas Arshad
- Department
of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore 54590, Pakistan
| | - Muhammad Rizwan Tariq
- Department
of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore 54590, Pakistan
| | - Shinawar Waseem Ali
- Department
of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore 54590, Pakistan
| | - Zunaira Basharat
- Department
of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore 54590, Pakistan
| | - Zujaja Umer
- Department
of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore 54590, Pakistan
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Govt.
Degree College Shopian, J&K 192303, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali, Punjab 140413, India
| | - Abeer S. Aloufi
- Department
of Biology, College of Science, Princess
Nourah bint Abdulrahman University, P.O.
Box 84428, Riyadh 11671, Saudi Arabia
| | - Sulaiman Ali Alharbi
- Department
of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department
of Botany, Hindu College Moradabad (Mahatma
Jyotiba Phule Rohilkhand University Bareilly), Uttar-Pradesh 244001, India
- Al-Waili
Foundation for Science, Queens, New York 11418, United States
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Türkiye
- HGF
Agro, Ata Teknokent, TR-25240 Erzurum, Türkiye
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N.S L, A.J A, E. M I. Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder. Heliyon 2022; 8:e10616. [PMID: 36148278 PMCID: PMC9485040 DOI: 10.1016/j.heliyon.2022.e10616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/23/2022] [Accepted: 09/07/2022] [Indexed: 12/04/2022] Open
Abstract
This study investigated warmed-over flavour profiles, microbial changes, shelf-life and sensory characteristics of minced cooked pork treated with Moringa oleifera (M. oleifera) root and leaf powder during refrigerated storage at 4 °C. A total of 8 treatments (control = no antioxidant; 0.5ML = 0.5% M. oleifera leaf; 1ML = 1% M. oleifera leaf; 0.5MR = 0.5 % M. oleifera root; 1MR = 1% M. oleifera root; 0.5MLR = 0.5% M. oleifera leaf and root mixed; 1MLR = 1% M. oleifera leaf and root mixed; BHT = 0.02% butylated hydroxytoluene) were evaluated. The minimum inhibitory concentration (MIC) of the plant extracts against the test bacteria was determined using the serial dilution in 96 well microtiter plates technique. Warmed-over flavour profiles were determined using the test for carbonyls assay where hexanal was used as a marker for warmed-over flavour. The check-all-that-apply sensory tool was used to characterise minced cooked pork treated with different antioxidants according to warmed-over flavour taste and odour intensities. The results showed that the antibacterial assay of the extracts exhibited a broad-spectrum of activity against the tested bacteria. The leaf extracts demonstrated better activity against both gram-negative and gram-positive bacteria, with most of the MICs at less than 1 mg/mL, while the root performed better against gram-negative bacteria compared to gram-positive bacteria. There was a significant rapid increase in the warmed-over flavour profiles of the control compared to the M. oleifera and BHT treated pork. The pork samples which had M. oleifera leaf, root, and their combination at inclusion levels of 1% and 0.5% displayed lower warmed-over flavour profiles that fell in the range (1.0–1.46 mg hexanal/100g fat) throughout the storage period. Consumer sensory evaluation revealed that pork samples treated with the highest inclusion level (1%) of the M. oleifera leaf powder received the lowest consumer rating scores for appearance. Based on these results, adding M. oleifera leaf and root powder can decrease warmed-over flavour development and improve the shelf-life of processed pork. Furthermore, the incorporation of M. oleifera root powder can potentially be more acceptable to consumers because of its colour compared to the leaf, which gives the product a green colour that may not be pleasant for some consumers. This suggests that the inclusion of the root powder at 1% may be well accepted for consumption by consumers.
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Affiliation(s)
- Lungu N.S
- Centre for the Advancement of Scholarship, University of Pretoria, Pretoria 0002, South Africa
- Corresponding author.
| | - Afolayan A.J
- University of Fort Hare, Faculty of Science and Agriculture P. Bag X 1314, Alice Campus, 5700, South Africa
| | - Idamokoro E. M
- Walter Sisulu University, Faculty of Commerce and Administration Department of Economics and Business Sciences, P. Bag X1 Mthatha 5117, South Africa
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Sayed Mostafa H, Fawzy El Azab E. Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid. Food Chem X 2022; 14:100336. [PMID: 35634220 PMCID: PMC9130523 DOI: 10.1016/j.fochx.2022.100336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/08/2022] [Accepted: 05/15/2022] [Indexed: 11/08/2022] Open
Abstract
Anti-oxidative effect of green coffee versus ascorbic acid (Asc) was compared. Green coffee (GC) has a negative effect on a* due to its chlorogenic acid content. Addition of ≥ 500 ppm GC was more effective than Asc in improving oxidative stability. GC addition lowered hydrocarbons by 87.6%, compared with 84% in Asc-containing samples. GC improved the nutritional value indices of fats in meatballs preserved for 14 days.
The effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 ppm), then aerobically stored onto polypropylene trays at 4 °C for 14 days. The physicochemical properties (pH, color, metmyoglobin, and antioxidant stability) were assessed at 0, 3, 7, and 14 days. Free fatty acids and hydrocarbons were detected by GC–MS as well. GC addition, compared with control and Asc samples, significantly (p < 0.05) improved the oxidative stability and scavenging ability, decreased the microbial count by 30.8 %, and negatively affected the redness and metmyoglobin content. Remarkably, at ≥ 500 ppm, GC outperformed ascorbic acid in lowering the aliphatic hydrocarbons (877% reduction). Under the conditions tested, GC at 1000 ppm could be recommended to inhibit meat deterioration, particularly fat oxidation.
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Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods 2022; 11:foods11111539. [PMID: 35681287 PMCID: PMC9180027 DOI: 10.3390/foods11111539] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.
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Giuberti G, Rocchetti G, Montesano D, Lucini L. The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.09.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder. SUSTAINABILITY 2021. [DOI: 10.3390/su131810126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.
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