Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

2021 ◽  
Author(s):  
Rafael Germán Campos‐Montiel ◽  
Nestor Santos‐Ordoñez ◽  
Isaac Almaraz‐Buendía ◽  
Gabriel Aguirre‐Álvarez ◽  
José Jesús Espino‐García ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Meat Products ◽  
Double Emulsions ◽  
Emulsified Meat

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

2021 ◽  
pp. 325-362
Author(s):  
Sri Charan Bindu Bavisetty ◽  
Soottawat Benjakul ◽  
Oladipupo Odunayo Olatunde ◽  
Ali Muhammed Moula Ali
Keyword(s):  
Bioactive Compounds ◽  
Meat Products ◽  
Fermented Fish

Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

2020 ◽  
Vol 246 (5) ◽  
pp. 909-922 ◽  
Author(s):  
Ana Karoline Ferreira Ignácio Câmara ◽  
Paula Kiyomi Okuro ◽  
Mirian Santos ◽  
Camila de Souza Paglarini ◽  
Rosiane Lopes da Cunha ◽  
...  
Keyword(s):  
Olive Oil ◽  
Meat Products ◽  
Salvia Hispanica ◽  
Fat Substitute ◽  
Salvia Hispanica L ◽  
Emulsified Meat

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109193 ◽  
Author(s):  
Ana Karoline Ferreira Ignácio Câmara ◽  
Paula Kiyomi Okuro ◽  
Rosiane Lopes da Cunha ◽  
Ana María Herrero ◽  
Claudia Ruiz-Capillas ◽  
...  
Keyword(s):  
Meat Products ◽  
Rheological Characterization ◽  
Salvia Hispanica ◽  
Fat Substitute ◽  
Salvia Hispanica L ◽  
Emulsified Meat

scholarly journals A Review on Applications and Uses of Thymus in the Food Industry

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 961
Author(s):  
Gema Nieto
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Meat Products ◽  
Fish Products ◽  
Natural Preservative ◽  
Promising Source ◽  
Positive Effect ◽  
Potential Use ◽  
Natural Additives

Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

scholarly journals Use of bacterial cellulose as a fat replacer in emulsified meat products: review

2021 ◽  
Author(s):  
Alyne Alves Nunes OLIVEIRA ◽  
Eliana de Fátima Marques de MESQUITA ◽  
Angela Aparecida Lemos FURTADO
Keyword(s):  
Bacterial Cellulose ◽  
Meat Products ◽  
Fat Replacer ◽  
Emulsified Meat

scholarly journals Encapsulation Preserves Antioxidant and Antidiabetic Activities of Cactus Acid Fruit Bioactive Compounds under Simulated Digestion Conditions

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5736
Author(s):  
Gabriela Medina-Pérez ◽  
José Antonio Estefes-Duarte ◽  
Laura N. Afanador-Barajas ◽  
Fabián Fernández-Luqueño ◽  
Andrea Paloma Zepeda-Velásquez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Digestive Enzymes ◽  
Storage Conditions ◽  
Antidiabetic Activity ◽  
Total Phenols ◽  
Double Emulsions ◽  
Simulated Digestion ◽  
Oil In Water ◽  
Before And After ◽  
The Stability

Cactus acid fruit (Xoconostle) has been studied due its content of bioactive compounds. Traditional Mexican medicine attributes hypoglycemic, hypocholesterolemic, anti-inflammatory, antiulcerogenic and immunostimulant properties among others. The bioactive compounds contained in xoconostle have shown their ability to inhibit digestive enzymes such as α-amylase and α-glucosidase. Unfortunately, polyphenols and antioxidants in general are molecules susceptible to degradation due to storage conditions, (temperature, oxygen and light) or the gastrointestinal tract, which limits its activity and compromises its potential beneficial effect on health. The objectives of this work were to evaluate the stability, antioxidant and antidiabetic activity of encapsulated extract of xoconostle within double emulsions (water-in-oil-in-water) during storage conditions and simulated digestion. Total phenols, flavonoids, betalains, antioxidant activity, α-amylase and α-glucosidase inhibition were measured before and after the preparation of double emulsions and during the simulation of digestion. The ED40% (treatment with 40% of xoconostle extract) treatment showed the highest percentage of inhibition of α-glucosidase in all phases of digestion. The inhibitory activity of α-amylase and α-glucosidase related to antidiabetic activity was higher in microencapsulated extracts than the non-encapsulated extracts. These results confirm the viability of encapsulation systems based on double emulsions to encapsulate and protect natural antidiabetic compounds.

Properties of Frankfurters Processed with Different Levels of Sodium Bicarbonate1

1985 ◽  
Vol 48 (10) ◽  
pp. 861-864 ◽  
Author(s):  
PETER J. BECHTEL ◽  
FLOYD K. McKEITH ◽  
SCOTT E. MARTIN ◽  
EDWARD J. BASGALL ◽  
JAN E. NOVAKOFSKI
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Meat Products ◽  
Free Water ◽  
Electron Microscopic ◽  
Microscopic Evaluation ◽  
Show Evidence ◽  
Plate Counts ◽  
Emulsified Meat

The effect of substituting sodium bicarbonate for sodium chloride in frankfurters was evaluated using chemical and sensory criteria. Frankfurters were formulated and prepared using one of three treatments: (a) 2% sodium chloride control, (b) 1% sodium bicarbonate and 1% sodium chloride or (c) 2% sodium bicarbonate. Substitution of sodium bicarbonate raised the pH from 6.0 to 7.5 and 8.2 (treatments a, b and c, respectively). Percent free water decreased with sodium bicarbonate substitution from 41.3 to 31.7 and 21.6. Sodium bicarbonate substitution did not significantly affect Warner-Bratzler shear force values or sensory determination of moistness or tenderness. However, sensory evaluations of texture and mouthfeel and off-flavor intensity were less desirable with increased sodium bicarbonate content. Visual evaluations indicated that substitution of sodium bicarbonate for sodium chloride resulted in frankfurters having a darker brown color. Scanning electron microscopic evaluation of frankfurters did not show evidence of major structural differences. Frankfurters in vacuum-packaged bags were stored for up to 30 d in a 4°C lighted retail case. Total plate counts were not significantly different between treatments on days 0, 15 or 30 of storage. These results indicate a potential use of sodium bicarbonate to alter pH and percent free water of emulsified meat products; however, some sensory properties are diminished when sodium chloride is replaced with sodium bicarbonate.

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