scholarly journals Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

2020 ◽  
Vol 11 (1) ◽  
pp. 117
Author(s):  
Elena S. Inguglia ◽  
Daniel Granato ◽  
Joseph P. Kerry ◽  
Brijesh K. Tiwari ◽  
Catherine M. Burgess
Keyword(s):  
Processing Time ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Oxidation Products ◽  
Meat Processing ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
E Coli ◽  
Lipid Oxidation Products ◽  
Spoilage Bacteria

Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ > 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

scholarly journals Quality parameters and oxidative stability of lamb during ageing

Meso ◽  
2020 ◽  
Vol 22 (5) ◽  
pp. 357-367
Author(s):  
Iva Zahija ◽  
Lea Demšar ◽  
Mojca Kuhar ◽  
Mateja Lušnic Polak ◽  
Tomaž Polak
Keyword(s):  
Oxidative Stability ◽  
Quality Parameters ◽  
Oxidation Products ◽  
Protein Carbonyls ◽  
Initial Increase ◽  
Post Mortem ◽  
Initial Value ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Ageing Period

The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

2020 ◽  
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Meat Processing ◽  
Sensory Panel ◽  
E Coli ◽  
Poultry Products ◽  
Processing Plants ◽  
Hygienic Measures

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

scholarly journals PSIV-5 Can dietary oxidized protein induce oxidative stress in pigs?

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 181-181
Author(s):  
Carl A Frame ◽  
Logan R Kilburn ◽  
Erika M Johnson ◽  
Mariana C Rossoni Serao
Keyword(s):  
Oxidative Stress ◽  
Companion Animals ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Protein Carbonyls ◽  
P Value ◽  
Thiobarbituric Acid Reactive Substance ◽  
Oxidation Treatment ◽  
Crypt Depth ◽  
Lipid Oxidation Products

Abstract Endogenous protein oxidation as a result of oxidative stress is known to reduce the efficiency of livestock species (Boler et al., 2012; DeRouchey et al., 2004; Dibner, Atwell, Kitchell, Shermer, & Ivey, 1996). Additionally, rendered by-products are common feedstuffs in livestock diets. During processing, these sources have the potential to become oxidized. While most research on oxidative stress has focused on consumption of dietary oxidized lipids, little research has been done in the area of dietary oxidized proteins and the potential to induce oxidative stress. The objective of this study was to determine the effects of dietary oxidized protein on oxidative stress in pigs. For this study, 30 pigs 6 weeks old were divided into three dietary treatments of control, medium, and high dietary oxidized protein. Each treatment was fed the same diet, with the exception of the degree of oxidation in bovine plasma which was included in the diet at 10 percent. Pigs were fed for 19 days and then euthanized for tissues collected. Jejunum, liver, and colon were collected along with urine and plasma samples on day 0 and 18. Jejunum samples were also collected for histology. Markers of oxidative stress included protein carbonyls, thiobarbituric acid reactive substance (TBARS), 8-hydroxyguanine, and glutathione peroxidase activity. Pigs in the high oxidation treatment had an increase in crypt depth of 16 percent (p-value less than 0.05) when compared to control further resulting in an 11 percent decrease in villi height to crypt depth ratio (p-value less than 0.05). Additionally, lipid oxidation products, measured by TBARS, was 28 percent greater in the liver of pigs in the medium oxidation treatment (p-value less than 0.05) when compared to control. Even with the short duration of this study, dietary oxidized protein did impact the oxidative status of the animal. Using pigs as a model for companion animals, it could be hypothesized then that long-term exposure could have implications on longevity.

scholarly journals Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

2020 ◽  
Vol 33 (9) ◽  
pp. 1477-1486
Author(s):  
Marcelise Regina Fachinello ◽  
Eliane Gasparino ◽  
Alessandra Nardina Triccia Rigo Monteiro ◽  
Cleiton Pagliari Sangali ◽  
André Vinicius Sturzenegger Partyka ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Block Design ◽  
Thiobarbituric Acid ◽  
Linear Increase ◽  
Oxidation Products ◽  
Hepatic Tissue ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts.Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle.Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001).Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

scholarly journals The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

2019 ◽  
Vol 11 (14) ◽  
pp. 3795 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Dariusz M. Stasiak ◽  
Paulina Kęska
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sodium Nitrite ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Heme Iron ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
Beef Products ◽  
Inclusion Level

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

scholarly journals Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Guorong Liu ◽  
Xue Li ◽  
Xu Hao ◽  
Chengtao Wang ◽  
Baoguo Sun
Keyword(s):  
Micrococcus Luteus ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Microbial Reduction ◽  
Sensory Profile ◽  
Minimal Inhibition Concentration ◽  
Packaging Films ◽  
Spanish Mackerel ◽  
Spoilage Bacteria ◽  
Sensory Score

To evaluate the potential of bifidocin A for preservation of fresh Spanish mackerel fillets, the bioactive packaging films incorporated with bifidocin A (1 × minimal inhibition concentration (MIC), 2 × MIC and 4 × MIC) were developed, and their effects on the microbiological and physicochemical properties and sensory profile of mackerel fillets at refrigerated storage were investigated. Results showed that the incorporation of bifidocin A in cellulosic matrix films did not affect the thickness and elongation of the films, but reduced slightly the tension strength. The films incorporated with 2 × MIC and 4 × MIC bifidocin A presented a broad spectrum of activity against most tested bacteria, including some fish-borne specific spoilage bacteria such as Pseudomonas fluorescens, Shewanella putrefaciens, Brochothrix thermosphacta, and Micrococcus luteus, and maintained their 100% activity for 28 days during storage at 4°C. The bioactive packaging films incorporated with bifidocin A could generally suppress the growth of microflora, especially Pseudomonas and Enterobacteriaceae, as well as substantially inhibit the accumulation of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and hypoxanthine, during chilled mackerel fillets storage. Overall, from a microbiological and physicochemical point of view, a much more effective treatment was achieved with 4 × MIC bifidocin A, extending the shelf life to 12 days and maintaining the relatively low TVB-N value (≤13.2 mg/100 g), TBARS value (≤0.45 mg MDA/kg), and K-value (≤32.8%), as well as a relatively high sensory score (≥7.1) during the whole storage. Hence, the bioactive packaging films incorporated with bifidocin A could be a promising hurdle technology and alternative to conventional processes used for improving the safety and quality of chilled mackerel fillets.

Natural antioxidants in emulsions O/W

2020 ◽  
Vol 75 (9-10) ◽  
pp. 319-325
Author(s):  
Soukaina El-Guendouz ◽  
Smail Aazza ◽  
Susana Anahi Dandlen ◽  
Nessrine Majdoub ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Flow Behavior ◽  
Principal Component ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Oxidation Products ◽  
Lipid Phase ◽  
Flow Behavior Index ◽  
Propolis Extract ◽  
Lipid Oxidation Products ◽  
Waste Extract

AbstractThis study compared the capacity of propolis extract (PE) and thyme waste extract (TWE) to prevent the oxidation of oil in water (O/W) emulsion, as well as their impact on emulsion apparent viscosity (AV) in the presence of wheat germ and almond oils as lipid phase. For this, central composite design (CCD) and principal component analysis (PCA) were performed. Oxidation process was monitored by evaluating the formation of primary and secondary lipid oxidation products, at the same time the AV behavior was determined evaluating consistency index and flow behavior index. The results revealed that the increase of PE% and TWE% decreases TBARS (Thiobarbituric Acid Reactive Substances) and hydroperoxides formation. Viscosity increases with the rise of TWE% over (0.04%), whereas lower concentrations of PE% decreases it. Those results have been confirmed in the PCA analysis. TWE showed higher resistance to oxidation, although PE was more effective as antioxidant than TWE.

The relationship between health effects in triathletes and microbiological quality of freshwater

1995 ◽  
Vol 31 (5-6) ◽  
pp. 19-26 ◽  
Author(s):  
G. J. Medema ◽  
I. A. van Asperen ◽  
J. M. Klokman-Houweling ◽  
A. Nooitgedagt ◽  
M. J. W. van de Laar ◽  
...  
Keyword(s):  
Water Quality ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
Quality Parameters ◽  
Health Complaints ◽  
E Coli ◽  
Thermotolerant Coliforms ◽  
Microbiological Water Quality ◽  
The Relationship ◽  
Faecal Streptococci

This pilot study was carried out to determine the relationship between microbiological water quality parameters and the occurrence of health complaints among triathletes. Data were collected at an Olympic distance triathlon (n=314) and a run-bike-run (n=81; controls for exposure to fresh water). At the time of the triathlon, the concentrations of Escherichia coli , thermotolerant coliforms, faecal streptococci, entero- and reoviruses, F-specific RNA phages, Salmonella, Campylobacter, Aeromonas, Plesiomonas shigelloides, Pseudomonas aeruginosa and Staphylococcus aureus were examined over the swimming course. Information on the occurrence of health complaints during the competition and in the week thereafter was collected through a written questionnaire. The results show that triathletes and run-bike-runners are comparable with respect to factors other than water exposure (age, sex, training history, physical stress, lower intestinal health complaints during the competition) that may influence the occurrence of health complaints in the week after the competition. Triathletes and run-bike-runners reported gastro-intestinal (7.7% vs 2.5%), respiratory (5.5% vs 3.7%), skin/mucosal (2.6% vs 1.2%), general (3.5% vs 1.2%) and total symptoms (14.8% vs 7.4%) in the week after the event. The health risks for triathletes for all symptom groups are not significantly higher than for run-bike-runners. The geometric mean concentration of faecal indicator bacteria is relatively low: E. coli 170/100 ml; faecal streptococci 13/100 ml, enteroviruses were present at concentrations of 0.1/l. The group of triathletes was homogeneusly and relatively intensely exposed to water; they all swam in the same body of water at the same time and 75% reported to have swallowed freshwater. It was concluded that this study design is suitable to study the relationship between health complaints and microbiological water quality. In the summers of 1993 and 1994, a study will be carried out concerning several run-bike-runs and triathlons in freshwaters of different quality.

scholarly journals Curcumin reduces enteric isoprostane 8-iso-PGF2α and prostaglandin GF2α in specific pathogen-free Leghorn chickens challenged with Eimeria maxima

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Victor M. Petrone-Garcia ◽  
Raquel Lopez-Arellano ◽  
Gabriela Rodríguez Patiño ◽  
Miriam Aide Castillo Rodríguez ◽  
Daniel Hernandez-Patlan ◽  
...  
Keyword(s):  
Pilot Study ◽  
Broiler Chickens ◽  
Solid Phase ◽  
Oxidation Products ◽  
Specific Pathogen Free ◽  
Post Challenge ◽  
Eimeria Maxima ◽  
Lipid Oxidation Products ◽  
Challenge Control ◽  
Specific Pathogen

AbstractThe purpose of this pilot study was to evaluate and determine the concentration of prostaglandin GF2α (PGF2α) and isoprostane 8‐iso‐PGF2α in plasma and intestine of specific pathogen-free (SPF) Leghorn chickens challenged with Eimeria maxima, with or without dietary supplementation of curcumin using solid‐phase microextraction and ultra‐performance liquid chromatography/tandem mass spectrometry. Eighty 1-day-old male SPF chickens were randomly allocated to one of four groups with four replicates (n = 5 chickens/replicate). Groups consisted of: (1) Control (no challenge), (2) Curcumin (no challenge), (3) Eimeria maxima (challenge), and (4) Eimeria maxima (challenge) + curcumin. At day 28 of age, all chickens in the challenge groups were orally gavaged with 40,000 sporulated E. maxima oocysts. No significant differences (P > 0.05) were observed in the groups regardless of the treatment or challenge with E. maxima. Enteric levels of both isoprostane 8‐iso‐PGF2α and PGF2α at 7 days and 9 days post-challenge were significantly increased (P < 0.01) compared to the non-challenge control chickens. Interestingly, the enteric levels of both isoprostane 8‐iso‐PGF2α and PGF2α at 7 days post-challenge were significantly reduced in chickens fed curcumin, compared to control chickens challenge with E. maxima. At 9 days post-challenge, only levels of isoprostane 8‐iso‐PGF2α in the enteric samples were significantly reduced in chickens challenged with E. maxima supplemented with curcumin, compared with E. maxima challenge chickens. No differences of isoprostane 8‐iso‐PGF2α or PGF2α were observed in plasma at both days of evaluation. Similarly, no significant differences were observed between the challenge control or chickens challenge with E. maxima and supplemented with curcumin at both times of evaluation. The results of this pilot study suggests that the antioxidant anti-inflammatory properties of curcumin reduced the oxidative damage and subsequent intestinal mucosal over-production of lipid oxidation products. Further studies to confirm and extend these results in broiler chickens are required.

scholarly journals Synthesis, antibiotic structure–activity relationships, and cellulose dissolution studies of new room-temperature ionic liquids derived from lignin

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Shihong Liu ◽  
Michael Gonzalez ◽  
Celine Kong ◽  
Scott Weir ◽  
Aaron M. Socha
Keyword(s):  
Antibacterial Activity ◽  
Ionic Liquids ◽  
Room Temperature ◽  
Oxidation Products ◽  
Cellulose Dissolution ◽  
Melting Points ◽  
E Coli ◽  
Alkyl Chains ◽  
Renewable Feedstocks ◽  
Commodity Chemicals

Abstract Background Ionic liquids (ILs) are promising pretreatment solvents for lignocellulosic biomass, but are largely prepared from petroleum precursors. Benzaldehydes from depolymerized lignin, such as vanillin, syringaldehyde, and 4-methoxy benzaldehyde, represent renewable feedstocks for the synthesis of ionic liquids. We herein report syntheses of novel lignin-derived ionic liquids, with extended N-alkyl chains, and examine their melting points, cellulose dissolution capacities, and toxicity profiles against Daphnia magna and E. coli strain 1A1. The latter organism has been engineered to produce isoprenol, a drop-in biofuel and precursor for commodity chemicals. Results The new N,N-diethyl and N,N-dipropyl methyl benzylammonium ILs were liquids at room temperature, showing 75–100 °C decreased melting points as compared to their N,N,N-trimethyl benzylammonium analog. Extension of N-alkyl chains also increased antibacterial activity threefold, while ionic liquids prepared from vanillin showed 2- to 4-fold lower toxicity as compared to those prepared from syringaldehyde and 4-methoxybenzaldehyde. The trend of antibacterial activity for anions of lignin-derived ILs was found to be methanesulfonate < acetate < hydroxide. Microcrystalline cellulose dissolution, from 2 to 4 wt% after 20 min at 100 °C, was observed in all new ILs using light microscopy and IR spectroscopy. Conclusions Ionic liquids prepared from H-, S- and G-lignin oxidation products provided differential cytotoxic activity against E. coli and D. magna, suggesting these compounds could be tailored for application specificity within a biorefinery.

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