scholarly journals Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 180
Author(s):  
Lorena Martínez Zamora ◽  
Rocío Peñalver ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Protein Oxidation ◽  
Antioxidant Properties ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Total Phenolic ◽  
Life Study ◽  
Color Development ◽  
Cured Meat ◽  
Lipid And Protein Oxidation

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.

scholarly journals Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 184 ◽  
Author(s):  
Lorena Martínez ◽  
Pedro Bastida ◽  
Julian Castillo ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Antioxidant Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Nitrate Sources ◽  
Natural Extracts ◽  
Cured Meat

Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 463-470 ◽  
Author(s):  
E.M. Casado ◽  
J.J. Córdoba ◽  
M.J. Andrade ◽  
M. Rodríguez
Keyword(s):  
Oleic Acid ◽  
Volatile Compounds ◽  
Culture Medium ◽  
Solid Phase ◽  
Positive Impact ◽  
Meat Product ◽  
Meat Products ◽  
Starter Cultures ◽  
Gas Chromatography Mass Spectrometry ◽  
Cured Meat

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and &alpha;-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included &alpha;-ketoglutarate and oleic acid.

scholarly journals Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

2020 ◽  
Author(s):  
Mirelli Bianchin ◽  
Daiane Pereira ◽  
Jacqueline Florio Almeida ◽  
Cristiane Moura ◽  
Rafaelly Simionatto Pinheiro ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Meat Products ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
High Concentration ◽  
High Concentrations ◽  
Gallic Acid Equivalent

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract and their effects on the oxidative stability of poultry p&aacute;t&ecirc;. For this purpose, four poultry p&aacute;t&ecirc; formulations with rosemary, sage, sodium erythorbate, and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC), and AA by several methods. The poultry p&aacute;t&ecirc;s stored at 4&deg;C were evaluated by the lipid oxidation. High concentrations of TPC were detected in rosemary extract and sage extract (46.48 and 41.61 mg GAE/g: Gallic acid equivalent respectively). The AA of rosemary and sage extracts by free radical-scavenging were 4745.72 and 2462.82 &micro;mol Trolox/g, respectively. The high concentration of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry p&aacute;t&ecirc;s during the storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

scholarly journals Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Phisut Naknaen ◽  
Nuttanapat Chinnapitiwong ◽  
Peimika Kruayoo
Keyword(s):  
Antioxidant Properties ◽  
Control Sample ◽  
Value Added ◽  
Biologically Active ◽  
Total Phenolic ◽  
Protective Effects ◽  
Total Oxidation ◽  
Salad Dressing ◽  
Soluble Fibre ◽  
Ga Content

Abstract Gac aril (GA) contains a very high level of lycopene, giving it exceptional antioxidant properties. Based on the superior properties of GA, the aim of this work was to fortify salad dressings with the lycopene from GA and monitor their stability during storage. The salad dressings were produced by incorporating different amounts of GA (0% to 20%, g/100 g) in the formulations. An increase in GA content caused a marked increase in the soluble fibre, lycopene and total phenolic contents while the fat content and the caloric value decreased. The firmness and viscosity also decreased with increasing GA content. The sensory evaluation revealed that the GA could be added to salad dressings up to a level of 20% and still be accepted by the consumer. It was verified the GA antioxidant effect in the salad dressing compared to that in the sample without GA, as evidenced by the peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), p-anisidine value (p-AV) and total oxidation value (Totox V). The protective effects were approximately 1.75, 2.58, 5.14 and 7.58 times higher than those in the control sample for the samples containing 5%, 10%, 15% and 20% GA, respectively. It was concluded that GA could be used as an alternative source of lycopene, polyphenol compounds and dietary fibre, to enrich salad dressings. This work could be used as a guideline for industry to develop high value-added salad dressings.

scholarly journals Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 546
Author(s):  
Antonella Dalle Zotte ◽  
Elizabeth Gleeson ◽  
Daniel Franco ◽  
Marco Cullere ◽  
José Manuel Lorenzo
Keyword(s):  
Amino Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Proximate Composition ◽  
Broiler Chickens ◽  
Meat Products ◽  
Farming Systems ◽  
Amino Acid Profile ◽  
Lipid And Protein Oxidation

The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. This has had unintentional negative effects on the genetics of these animals, such as spontaneous, idiopathic muscle abnormalities. There has also been a shift in customer preference towards products from alternative farming systems such as organic and free-range. Indigenous purebred chickens, such as the Polverara, show potential in these systems as they are adapted to more extensive systems. The aim of the present study was to characterize the meat quality traits of the Polverara, by comparing the proximate composition and amino acid profile with that of a commercial Hybrid. In addition, the lipid and protein oxidation was analyzed after eight days of storage. A total of 120 leg meat samples, 60 Polverara and 60 Hybrid were analyzed. Polverara exhibited higher protein content, lower lipid content, and a better amino acid profile. These results indicate that the Polverara has better nutritional meat quality. However, Polverara also showed higher levels of lipid and protein oxidation. Therefore, further research is needed, especially in regards to the fatty acid profile and mineral content of the meat, which is known to affect oxidative stability.

Improved Colorimetric Method for Determining Nitrate and Nitrite in Foods

1978 ◽  
Vol 61 (6) ◽  
pp. 1389-1394 ◽  
Author(s):  
Nrisinha P Sen ◽  
Barbara Donaldson
Keyword(s):  
Nitrate Concentration ◽  
Colorimetric Method ◽  
Meat Products ◽  
Sulfanilic Acid ◽  
Griess Reagent ◽  
Color Development ◽  
Constant Ph ◽  
Cured Meat ◽  
The Difference ◽  
Nitrate And Nitrite

Abstract A method is described for determining nitrate and nitrite in cured meat products, cheeses, and vegetables. The nitrite is determined colorimetrically by diazotization of sulfanilic acid and subsequent coupling with N-(l-naphthyl)-ethylenediamine. The concentration of nitrate plus nitrite is determined similarly but after reduction of the nitrate to nitrite on a cadmium column. The difference of the 2 values is a measure of the nitrate concentration. The main improvements are replacing the Griess reagent, which contains a carcinogen, with a mixture of sulfanilic acid and N-(l-naphthyl)- ethylenediamine, providing for adjustment of pH of the sample suspension during extraction and digestion by heating, and maintaining constant pH by controlled addition of buffers and acids during color development. The method was successfully applied to the analysis of 15 samples of meat products, 23 cheeses, and 6 different vegetables. The average recovery of sodium nitrite added at levels ranging from 10 to 30 ppm was 9 5% and recovery of sodium nitrate added at levels from 30 to 400 ppm was 9 4% (corrected for cadmium column efficiency).

scholarly journals Plant-Derived Natural Antioxidants in Meat and Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1215
Author(s):  
Georgios Manessis ◽  
Aphrodite I. Kalogianni ◽  
Thomai Lazou ◽  
Marios Moschovas ◽  
Ioannis Bossis ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Public Perception ◽  
Consumer Preferences ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Synthetic Antioxidants ◽  
Potential Health ◽  
Meat Spoilage ◽  
Lipid And Protein Oxidation

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

scholarly journals Application of concave induction cooking to improve the texture and flavor of braised pork

2022 ◽  
Vol 6 (4) ◽  
pp. 354-367
Author(s):  
D. Da ◽  
C. Li
Keyword(s):  
Protein Oxidation ◽  
Traditional Method ◽  
Meat Products ◽  
Quality Attributes ◽  
Heating Performance ◽  
Volatile Flavor ◽  
Lipid And Protein Oxidation ◽  
Induction Cooking

Long-term cooking may reduce the eating and nutritional quality attributes of meat products due to excessive oxidation. This study aimed to investigate the feasibility of concave induction to improve the quality of braised pork belly. Pork belly cubes were subjected to concave induction cooking (2000 W) or plane induction cooking (2000 W, traditional) for 60 min, 90 min, 120 min or 150 min. Then texture, fatty acid profile, lipid and protein oxidation, volatile flavor and sensory test in braised meat were evaluated. Compared with traditional method, concave induction cooking showed higher heating performance with shorter time to achieve a setting temperature. Compared with traditional cooking for 150 min, concave induction cooking for 60 min did not only produce a comparable volatile flavor and sensory scores, but also give better quality attributes, including lower hardness, chewiness, thrombogenicity values, PUFA/SFA value, lipid and protein oxidation. E‑nose results showed that samples cooked by concave induction for 60 min and 90 min showed a great similarity to those cooked by plane induction for 150 min. Concave induction cooking for 60 min also showed advantages to retain higher abundances of other volatile compounds including 2-pentylfuran, (E, E)-3,5-octadien‑2- one, 2, 3-octanedione, 2-decahydro‑1,6- dimethylnaphthalene when compared with plane induction cooking for 150 min.

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