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Komodromos D, Sergelidis D, Amvrosiadis I, Kontominas MG. Combined Effect of an Active AgIon ® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef. Foods 2024; 13:1387. [PMID: 38731758 PMCID: PMC11083966 DOI: 10.3390/foods13091387] [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: 04/13/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat.
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Affiliation(s)
- Dimitrios Komodromos
- Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece;
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Daniel Sergelidis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Ioannis Amvrosiadis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
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Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
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Wu G, Qiu X, Jiao Z, Yang W, Pan H, Li H, Bian Z, Geng Q, Wu H, Jiang J, Chen Y, Cheng Y, Chen Q, Chen S, Man C, Du L, Li L, Wang F. Integrated Analysis of Transcriptome and Metabolome Profiles in the Longissimus Dorsi Muscle of Buffalo and Cattle. Curr Issues Mol Biol 2023; 45:9723-9736. [PMID: 38132453 PMCID: PMC10741837 DOI: 10.3390/cimb45120607] [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: 11/03/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023] Open
Abstract
Buffalo meat is gaining popularity for its nutritional properties, such as its low fat and cholesterol content. However, it is often unsatisfactory to consumers due to its dark color and low tenderness. There is currently limited research on the regulatory mechanisms of buffalo meat quality. Xinglong buffalo are raised in the tropical Hainan region and are undergoing genetic improvement from draught to meat production. For the first time, we evaluated the meat quality traits of Xinglong buffalo using the longissimus dorsi muscle and compared them to Hainan cattle. Furthermore, we utilized a multi-omics approach combining transcriptomics and metabolomics to explore the underlying molecular mechanism regulating meat quality traits. We found that the Xinglong buffalo had significantly higher meat color redness but lower amino acid content and higher shear force compared to Hainan cattle. Differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) were identified, with them being significantly enriched in nicotinic acid and nicotinamide metabolic and glycine, serine, and threonine metabolic pathways. The correlation analysis revealed that those genes and metabolites (such as: GAMT, GCSH, PNP, L-aspartic acid, NADP+, and glutathione) are significantly associated with meat color, tenderness, and amino acid content, indicating their potential as candidate genes and biological indicators associated with meat quality. This study contributes to the breed genetic improvement and enhancement of buffalo meat quality.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - Lianbin Li
- Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China; (G.W.); (X.Q.); (Z.J.); (W.Y.); (H.P.); (Q.G.); (H.W.); (Y.C.); (S.C.); (L.D.)
| | - Fengyang Wang
- Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China; (G.W.); (X.Q.); (Z.J.); (W.Y.); (H.P.); (Q.G.); (H.W.); (Y.C.); (S.C.); (L.D.)
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Mishra V, Tarafdar A, Talukder S, Mendiratta SK, Agrawal RK, Jaiswal RK, Bomminayuni GP. Enhancing the shelf life of chevon Seekh Kabab using chitosan edible film and Cinnamomum zeylanicum essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1814-1825. [PMID: 37187978 PMCID: PMC10169963 DOI: 10.1007/s13197-023-05723-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/19/2023]
Abstract
Chevon Seekh Kabab is a popular meat product of India. However, due to high protein and moisture content it undergoes quick microbial spoilage and oxidative reactions leading to lower shelf life. The combination of chitosan edible film and cinnamon essential oil (CEO) was chosen to remediate this problem because of its antimicrobial and antioxidative effect. Control and chitosan edible film with CEO coated chevon Seekh Kabab samples were stored at 4 °C. The physicochemical (pH, TBARS, TVBN, moisture, colour), microbiological (APC, psychrophilic, coliform and Staphylococcal count) and sensory attributes were evaluated over a 30 days period. The maximum shelf life of 27 days was observed when 2% chitosan edible film with 0.3% CEO was coated over samples. A reduction in moisture, L* value, a* value and sensory scores along with an increase in pH, TVBN, TBARS, b* value and microbiological parameters were observed during the storage period. Reaction kinetics for the physicochemical and microbiological parameters was also established. The physicochemical, microbiological and sensory parameters were within prescribed limits till spoilage in the treated sample. This investigation may aid researchers working on scaling up of processing and preservation of Seekh Kabab.
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Affiliation(s)
- V. Mishra
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh 243122 India
| | - S. Talukder
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - S. K. Mendiratta
- ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - R. K. Agrawal
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - R. K. Jaiswal
- Department of Livestock Products Technology, Bihar Veterinary College, Bihar Animal Sciences University, Patna, Bihar 800014 India
| | - G. P. Bomminayuni
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
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Thodis P, Kosma IS, Nesseris K, Badeka AV, Kontominas MG. Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese. Foods 2023; 12:foods12112176. [PMID: 37297421 DOI: 10.3390/foods12112176] [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: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.
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Affiliation(s)
- Panagiotis Thodis
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Ioanna S Kosma
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Konstantinos Nesseris
- DODONI S.A. Agricultural Dairy Industry of Epirus, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece
| | - Anastasia V Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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Tian L, Ma Z, Qiu H, Liu X, Wu T, Ge F, Liu R, Zhu J, Shi L, Jiang A, Yu H, Ren A. Chitosan Increases Lysine Content through Amino Acid Transporters in Flammulina filiformis. Foods 2022; 11:foods11142163. [PMID: 35885406 PMCID: PMC9325215 DOI: 10.3390/foods11142163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/12/2022] [Accepted: 07/16/2022] [Indexed: 02/05/2023] Open
Abstract
Highlights Abstract Lysine content is considered an important indicator of the quality of Flammulina filiformis. In this study, chitosan was used to improve lysine content of F. filiformis. Optimal design conditions were obtained using central combination design (CCD): treatment concentration was 14.61 μg/mL, treatment time was 52.90 h, and the theoretical value of lysine content was 30.95 mg/g. We used Basic Local Alignment Search Tool Protein (BLASTP) to search the F. filiformis genome database using known AATs in the NCBI database. There were 11 members of AAT in F. filiformis. The expression levels of AAT3 and AAT4 genes increased significantly with chitosan treatment. Subsequently, AAT3 and AAT4 silencing strains were constructed using RNAi technology. The lysine content of the wild-type (WT) strain treated with chitosan increased by 26.41%. Compared with the chitosan-induced WT strain, chitosan-induced lysine content decreased by approximately 24.87% in the AAT3 silencing strain, and chitosan-induced lysine content in the AAT4 silencing strain increased by approximately 13.55%. The results indicate that AAT3 and AAT4 are involved in the regulation of the biosynthesis of lysine induced by chitosan in F. filiformis. AAT3 may participate in the absorption of lysine, and AAT4 may be involved in the excretion of lysine with chitosan treatment.
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Affiliation(s)
- Li Tian
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Zhaodi Ma
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Hao Qiu
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Xiaotian Liu
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Tao Wu
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Feng Ge
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Rui Liu
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Jing Zhu
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Liang Shi
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Ailiang Jiang
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Hanshou Yu
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
| | - Ang Ren
- Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (L.T.); (Z.M.); (H.Q.); (X.L.); (T.W.); (F.G.); (R.L.); (J.Z.); (L.S.); (A.J.); (H.Y.)
- Institute of Biology, Guizhou Academy of Sciences, Guiyang 550009, China
- Correspondence: ; Tel./Fax: +86-25-84395602
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