scholarly journals The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2665 ◽  
Author(s):  
Qianli Ma ◽  
Nazimah Hamid ◽  
Indrawati Oey ◽  
Kevin Kantono ◽  
Mustafa Farouk
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
High Pressure Processing ◽  
Sensory Characteristics ◽  
Pressure Increase ◽  
Lamb Meat ◽  
The Impact

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Process Conditions ◽  
Processed Food ◽  
Content Type ◽  
Food Properties ◽  
The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

1998 ◽  
Vol 61 (2) ◽  
pp. 217-220 ◽  
Author(s):  
HONG-SUN YOOK ◽  
SEONG-IL LIM ◽  
MYUNG-WOO BYUN
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ozone Treatment ◽  
Bee Pollen ◽  
Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (>102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P < 0.05).

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

scholarly journals Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae

2019 ◽  
Author(s):  
Ana Flores Garcia ◽  
Ruben Márquez-Meléndez ◽  
erika salas ◽  
Guillermo Ayala Soto ◽  
Ivan Salmeron Ochoa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Fermentation Process ◽  
Vaccinium Myrtillus ◽  
Sensory Characteristics ◽  
Polyphenol Content ◽  
Sensory Acceptability ◽  
Phenolic Contents ◽  
Fermented Beverage ◽  
The Impact

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

Effect of VCO and Castor Oil Concentrations on Physicochemical Properties of Patikan Kebo (Euphorbia hirta) Liquid Handsoap

2021 ◽  
Vol 1162 ◽  
pp. 15-20
Author(s):  
Ardi Nugroho ◽  
Putri Akromah ◽  
Ari Wibowo ◽  
Zahrotun Nafiah
Keyword(s):  
Fatty Acid ◽  
Specific Gravity ◽  
Physicochemical Properties ◽  
Castor Oil ◽  
High Stability ◽  
Hand Washing ◽  
Liquid Soap ◽  
Euphorbia Hirta ◽  
Insoluble Material ◽  
The Impact

This study aimed to investigate the impact of VCO and castor oil compositions on the physicochemical properties of liquid soap from patikan kebo (Euphorbia hirta) extract and compare it with the marketed liquid hand-soap. The liquid hand-soap was manufactured by adding patikan kebo extract with VCO and castor oil as fatty acid sources. The concentration of VCO and castor oil were varied in 5 formula with ratio 1 : 0, 3 : 1, 1 : 1, 1 : 3, and 0 : 1 of 200 mL of soap perspectively. Several tests such as organoleptic inspection, homogeneity, density, viscosity, foam volume and stability, pH, insoluble materials, free fatty acids, total active ingredients, and total plate number, were performed to determine the physicochemical properties of prepared handsoap. The results of the five formulas were known to the greater VCO the higher the viscosity and percent height of foam, the greater the castor oil the higher the value of specific gravity The five liquid soap formulas produced meet the requirements of SNI 2588-2017. The second liquid soap formula with a ratio of VCO and castor oil 3: 1 was declared to be the best product with free fatty acid 0.78%, pH 8.31, total active ingredient 24.3%, ethanol insoluble material 0.29%, specific gravity 1.09 g/mL, foam high stability 82.85%, and no colonies in testing the Total Plate Figures. It can be concluded that variations in the concentration of VCO and castor oil may affect the physicochemical properties of liquid soap for hand washing extracted from Patikan kebo.

scholarly journals Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Gabriele A. Netzel ◽  
Michael E. Netzel
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Sinapic Acid ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
The Stability ◽  
The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

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