scholarly journals Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

2021 ◽  
Author(s):  
Natália de Oliveira CABRAL ◽  
Rodrigo Fortunato de OLIVEIRA ◽  
Fabio da Costa HENRY ◽  
Daniela Barros de OLIVEIRA ◽  
, Alexandre Cristiano do SANTOS JUNIOR ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Aqueous Extract ◽  
Microbiological Quality ◽  
Consumer Acceptance ◽  
Pork Sausage ◽  
Capsicum Baccatum

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

Extent of Microbial Contamination in United States Pork Retail Products

2001 ◽  
Vol 64 (2) ◽  
pp. 172-178 ◽  
Author(s):  
E. A. DUFFY ◽  
K. E. BELK ◽  
J. N. SOFOS ◽  
G. R. BELLINGER ◽  
A. PAPE ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Pork Sausage ◽  
Pork Products ◽  
Plant Samples ◽  
Ground Pork ◽  
Processing Plants ◽  
Whole Muscle

To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.

scholarly journals Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 265
Author(s):  
Sari Mäkinen ◽  
Jarkko Hellström ◽  
Maarit Mäki ◽  
Risto Korpinen ◽  
Pirjo H. Mattila
Keyword(s):  
Lipid Oxidation ◽  
Subcritical Water ◽  
Meat Products ◽  
Sea Buckthorn ◽  
Antioxidant Compounds ◽  
Subcritical Water Extraction ◽  
Plant Materials ◽  
Pork Sausage ◽  
Water Extracts ◽  
Antioxidant Capacities

The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.

scholarly journals Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Anna Marietta Salejda ◽  
Aleksandra Szmaja ◽  
Łukasz Bobak ◽  
Anna Zwyrzykowska-Wodzińska ◽  
Anna Fudali ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Aqueous Extract ◽  
Shear Force ◽  
Sensory Properties ◽  
Beef Quality ◽  
Sensory Acceptability ◽  
Color Parameters

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

scholarly journals Aqueous extract of Pituranthos scoparius as a biopreservative against lipid oxidation of an emulsion and use of SDS-PAGE to study protein-polyphenols interactions

2018 ◽  
Vol 5 (4) ◽  
Author(s):  
Anis Chikhoune ◽  
Mitja Krizman ◽  
Zahra Berroua ◽  
Kaissa Chebbi ◽  
Brahim Zeroual ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Aqueous Extract ◽  
Sds Page

scholarly journals The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi

2018 ◽  
Vol 45 ◽  
pp. 412-417 ◽  
Author(s):  
Piotr Kulawik ◽  
Carlos Alvarez ◽  
Patrick J. Cullen ◽  
Ramon Aznar-Roca ◽  
Anne Maria Mullen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Thermal Plasma ◽  
Microbiological Quality ◽  
Non Thermal Plasma

Effect of Moringa oleifera Aqueous Extracts on the Physicochemical Characteristics, Microbiological quality and Biogenic Amines of Semi-dry Fermented Sausage

2020 ◽  
Keyword(s):  
Biogenic Amines ◽  
Aqueous Extract ◽  
Moringa Oleifera ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Aqueous Extracts ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Moringa Oleifera Leaves ◽  
And Control

The main objective of the current study was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical properties, microbiological quality and biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4ºC for 3 months. Semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to control. Incorporation of M. oleifera leaves aqueous extracts during the formulation of fermented sausage resulted in a significant (P<0.05) decrease in pH, lipid oxidation and total volatile nitrogen content while significant (P<0.05) increase in the lactic acid bacteria when compared with those formulated with seeds and control groups. However, the yeast, mold and biogenic amines content of sausages formulated with M. oleifera seeds aqueous extract were significantly (P<0.05) lower than those formulated with leaves and the control. From this study, we can conclude that M. oleifera leaves aqueous extract exhibited potent antioxidant activity while that of seeds exhibited potent antimicrobial activity. Therefore, both M. oleifera extracts can be used as natural additives to improve the quality and safety of semi-dry fermented sausage.

scholarly journals Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.

2018 ◽  
Vol 97 (5) ◽  
pp. 1774-1785 ◽  
Author(s):  
C. Forte ◽  
R. Branciari ◽  
D. Pacetti ◽  
D. Miraglia ◽  
D. Ranucci ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Aqueous Extract ◽  
Consumer Acceptance ◽  
Origanum Vulgare
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