1
|
Melilli MG, Buzzanca C, Di Stefano V. Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review. Carbohydr Polym 2024; 332:121918. [PMID: 38431396 DOI: 10.1016/j.carbpol.2024.121918] [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: 11/08/2023] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 03/05/2024]
Abstract
Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear β(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of gluten-free bread was also reported.
Collapse
Affiliation(s)
- Maria Grazia Melilli
- National Council of Research, Institute of Biomolecular Chemistry (CNR-ICB), Catania, Italy.
| | - Carla Buzzanca
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy.
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy; National Biodiversity Future Center (NBFC), 90123, Palermo, Italy.
| |
Collapse
|
2
|
Sherpa K, Priyadarshini MB, Mehta NK, Vaishnav A, Singh NS, Pati BK. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature. ACS OMEGA 2023; 8:34431-34441. [PMID: 37779966 PMCID: PMC10536037 DOI: 10.1021/acsomega.3c02756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023]
Abstract
The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.
Collapse
Affiliation(s)
- Kusang Sherpa
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - M Bhargavi Priyadarshini
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Anand Vaishnav
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - N Sureshchandra Singh
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Bikash Kumar Pati
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| |
Collapse
|
3
|
Du M, Cheng X, Qian L, Huo A, Chen J, Sun Y. Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:243-252. [PMID: 37097509 DOI: 10.1007/s11130-023-01066-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible carbohydrate of fructan because of its unique β-(2,1)-glycosidic bond structure. Numerous recent animal and human experimental studies have shown that functional inulin possesses multiple bioactivities, including immunomodulatory, antioxidant, antitumor, hepatoprotective, hypoglycemic, and gastrointestinal protective activities. Due to its increasing popularity, people tend to consume foods containing inulin. Moreover, inulin holds promise as a bioactive compound for use in the development of various food products. Therefore, this paper provides a detailed review of the extraction method, physicochemical properties, functional activity, and application development of inulin polysaccharides, to provide a theoretical foundation for further advancements in the fields of preparation and application of functional foods.
Collapse
Affiliation(s)
- Mengxiang Du
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Xueyan Cheng
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Lijuan Qian
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Ayue Huo
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Jia Chen
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China.
| |
Collapse
|
4
|
Shi L, Li Y, Zhang S, Gong X, Xu J, Guo Y. Construction of inulin-based selenium nanoparticles to improve the antitumor activity of an inulin-type fructan from chicory. Int J Biol Macromol 2022; 210:261-270. [PMID: 35469953 DOI: 10.1016/j.ijbiomac.2022.04.125] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 11/05/2022]
Abstract
Cancer has become one of the leading causes of death worldwide. It is urgent to develop new antitumor drugs with high efficiency and low toxicity. In this study, an inulin-type fructan CIP70-1 was purified and characterized from chicory and showed weak antitumor activity. To improve its antitumor effects, inulin-based selenium nanoparticles (CIP-SeNPs) were constructed and characterized. CIP-SeNPs were spherical nanoparticles (60 nm), which remained stable in water for more than 3 months. A cellular antitumor assay revealed that CIP-SeNPs had stronger inhibitory effects on cancer cells (MCF-7, A549, and HepG2) than CIP70-1 alone. Furthermore, the in vivo antitumor effects of CIP-SeNPs were confirmed using zebrafish models. The results showed that CIP-SeNPs significantly inhibited the proliferation and migration of tumors as well as the angiogenesis of transgenic zebrafish in the concentration range of 1-4 μg/mL.
Collapse
Affiliation(s)
- Lijuan Shi
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Tianjin Key Laboratory of Molecular Drug Research, Nankai University, Tianjin 300350, People's Republic of China
| | - Yeling Li
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Tianjin Key Laboratory of Molecular Drug Research, Nankai University, Tianjin 300350, People's Republic of China
| | - Shaojie Zhang
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Tianjin Key Laboratory of Molecular Drug Research, Nankai University, Tianjin 300350, People's Republic of China
| | - Xiaotang Gong
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Tianjin Key Laboratory of Molecular Drug Research, Nankai University, Tianjin 300350, People's Republic of China
| | - Jing Xu
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Tianjin Key Laboratory of Molecular Drug Research, Nankai University, Tianjin 300350, People's Republic of China.
| | - Yuanqiang Guo
- State Key Laboratory of Medicinal Chemical Biology, College of Pharmacy, Tianjin Key Laboratory of Molecular Drug Research, Nankai University, Tianjin 300350, People's Republic of China.
| |
Collapse
|
5
|
Moirangthem S, Laskar SK, Das A, Upadhyay S, Hazarika RA, Mahanta JD, Sangtam HM. Effect of incorporation of soy protein isolate and Inulin on quality characteristics and shelf-life of low–fat Duck meat sausages. Anim Biosci 2022; 35:1250-1257. [PMID: 35240023 PMCID: PMC9262725 DOI: 10.5713/ab.21.0530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 02/15/2022] [Indexed: 11/27/2022] Open
|
6
|
Jayarathna GN, Jayasena DD, Mudannayake DC. Garlic inulin as a fat replacer in vegetable fat incorporated low-fat
chicken sausages. Food Sci Anim Resour 2022; 42:295-312. [PMID: 35310567 PMCID: PMC8907788 DOI: 10.5851/kosfa.2022.e5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 11/29/2022] Open
Abstract
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a
fat replacer in various foods. This study examined the effect of replacing
vegetable oil with garlic inulin on the quality traits of chicken sausages.
Water-based inulin gels were prepared using garlic inulin or commercial inulin
to imitate fats in chicken sausages. Chicken sausages were prepared separately
replacing vegetable oil with water-based inulin gels to reach final inulin
percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w)
vegetable oil with no inulin. The physicochemical properties and thiobarbituric
acid reactive substance (TBARS) value of prepared sausages were analyzed over
28-d frozen storage. Sausages with 2% garlic inulin recorded higher
flavour and overall acceptability scores (p<0.05). Ash, moisture, and
protein contents of the sausages were increased with increasing levels of inulin
while fat content was reduced from 13.67% (control) to
4.47%–4.85% (p<0.05) in 3%
inulin-incorporated products. Sausages incorporated with 2% inulin had
lower lightness (L*) values than the control (p<0.05). Water holding
capacity (WHC) was similar (p>0.05) among the samples. During storage L*
value, pH, and WHC decreased while redness (a*) and yellowness (b*) values
increased in all the samples. In addition, TBARS values were increased during
the storage in all samples within the acceptable limits. In conclusion, garlic
inulin can be used successfully as a fat substitute in sausages without altering
meat quality parameters.
Collapse
Affiliation(s)
| | | | - Deshani Chirajeevi Mudannayake
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri
Lanka
- Corresponding author : Deshani
Chirajeevi Mudannayake, Department of Animal Science, Uva Wellassa University,
Badulla 90000, Sri Lanka, Tel: +94-55-2226580, Fax:
+94-55-2226672, E-mail:
| |
Collapse
|
7
|
Illippangama AU, Jayasena DD, Jo C, Mudannayake DC. Inulin as a functional ingredient and their applications in meat products. Carbohydr Polym 2022; 275:118706. [PMID: 34742431 DOI: 10.1016/j.carbpol.2021.118706] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/23/2021] [Indexed: 12/27/2022]
Abstract
Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.
Collapse
Affiliation(s)
| | - Dinesh D Jayasena
- Department of Animal Science, 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
| | | |
Collapse
|
8
|
Perović J, Tumbas Šaponjac V, Kojić J, Krulj J, Moreno DA, García-Viguera C, Bodroža-Solarov M, Ilić N. Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review. Food Chem 2021; 336:127676. [PMID: 32768902 DOI: 10.1016/j.foodchem.2020.127676] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 07/09/2020] [Accepted: 07/23/2020] [Indexed: 01/01/2023]
Abstract
Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but also in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source for the inulin production. Nowadays there is an increasing interest in chicory utilization for food production and supplementation. Some compounds present in chicory, such as polyphenols, inulin, oligofructose and sesquiterpene lactones may be considered as potential carriers of food functionality. This review describes nutritional, mineral and bioactive composition of the chicory plant and summarized the main biological activities associated with the presence of bioactive compounds in the different plant parts. Finally, the review explores possibilities of uses of chicory and its implementation in food products, with intention to design new functional foods.
Collapse
Affiliation(s)
- Jelena Perović
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Jelena Krulj
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Diego A Moreno
- CEBAS-CSIC, Food Science & Technology Department, Photochemistry and Healthy Foods Laboratory, Campus Universitario de Espinardo-25, 30100 Espinardo, Murcia, Spain.
| | - Cristina García-Viguera
- CEBAS-CSIC, Food Science & Technology Department, Photochemistry and Healthy Foods Laboratory, Campus Universitario de Espinardo-25, 30100 Espinardo, Murcia, Spain.
| | - Marija Bodroža-Solarov
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Nebojša Ilić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
| |
Collapse
|
9
|
Słowiński M, Miazek J, Chmiel M. Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products. Foods 2020; 9:E1001. [PMID: 32722608 PMCID: PMC7466346 DOI: 10.3390/foods9081001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 07/16/2020] [Accepted: 07/17/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.
Collapse
Affiliation(s)
| | | | - Marta Chmiel
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 00-712 Warsaw, Poland; (M.S.); (J.M.)
| |
Collapse
|
10
|
Bhuyan D, Das A, Laskar SK, Bora DP, Tamuli S, Hazarika M. Effect of different smoking methods on the quality of pork sausages. Vet World 2018; 11:1712-1719. [PMID: 30774263 PMCID: PMC6362332 DOI: 10.14202/vetworld.2018.1712-1719] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022] Open
Abstract
Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.
Collapse
Affiliation(s)
- Debajit Bhuyan
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Ankur Das
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Saurabh Kumar Laskar
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Durlav Prasad Bora
- Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Shantanu Tamuli
- Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Mineswar Hazarika
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| |
Collapse
|
11
|
Arshad MS, Sohaib M, Ahmad RS, Nadeem MT, Imran A, Arshad MU, Kwon JH, Amjad Z. Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids Health Dis 2018; 17:223. [PMID: 30249252 PMCID: PMC6154429 DOI: 10.1186/s12944-018-0860-z] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 01/15/2018] [Indexed: 02/24/2023] Open
Abstract
Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard's reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.
Collapse
Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Rabia Shabir Ahmad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhamad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Umair Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Zaid Amjad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| |
Collapse
|
12
|
Jung JT, Lee JK, Choi YS, Lee JH, Choi JS, Choi YI, Chung YK. Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage. Korean J Food Sci Anim Resour 2018; 38:302-314. [PMID: 29805280 PMCID: PMC5960828 DOI: 10.5851/kosfa.2018.38.2.302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 02/21/2018] [Accepted: 02/21/2018] [Indexed: 01/13/2023] Open
Abstract
This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.
Collapse
Affiliation(s)
- Ji-Taek Jung
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jin-Kyu Lee
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | | | - Ju-Ho Lee
- Hansalimfood Agricul. Corp., Goesan 28041, Korea
| | - Jung-Seok Choi
- Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Yoon-Kyung Chung
- Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
| |
Collapse
|
13
|
Yu HY, Lee S, Lee SY, Lee SK, Hur SJ. Effect of dietary bioactive compounds and biopolymer encapsulated lipids on metabolism of lipids in high fat diet‐fed mice. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hao Yang Yu
- Department of Bioresources and Food ScienceKonkuk UniversitySeoulKorea
| | - Seung‐Jae Lee
- Natural Product Research CenterKorea Research Institute of Bioscience and Biotechnology (KRIBB)JeongeupKorea
| | - Seung Yun Lee
- Department of Animal Science and TechnologyChung‐Ang UniversityAnseong,Korea
| | - Si Kyung Lee
- Department of Bioresources and Food ScienceKonkuk UniversitySeoulKorea
| | - Sun Jin Hur
- Department of Animal Science and TechnologyChung‐Ang UniversityAnseong,Korea
| |
Collapse
|