Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.

Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.

Effect of supplementing flaxseed oil on growth and carcass traits of Friesian bulls

This study aimed to evaluate effects of supplementing flaxseed oil (FSO) on growth and carcass traits, as well as meat chemical composition, quality, and fatty acids (FA) profile in Friesian bulls. The bulls (n = 30) were randomly divided into 3 groups (G1-G3, n = 10/group). In G1 (control), animals fed basal diet, while in G2 and G3, they were supplemented with 2% and 4% FSO, respectively, for ~ 7 months. The obtained results revealed that bulls fed diet supplemented with 2% (G2) and 4% (G3) FSO had significantly higher TDN intake (P ˂ 0.01) and average daily gain (P ˂ 0.05) than G1. Additionally, G3 showed significantly higher hot carcass weight (P<0.001), dressing % (P<0.05), fat weight (P<0.05), boneless meat weight (P<0.001), 9-11th ribs cut weights (P<0.05), DM (P<0.01), CP (P<0.05), and CF (P<0.05) in eye muscle, and general cooked meat quality (P<0.05) than G1. However, meat of G3 had significantly (P<0.05) lower water-holding capacity than G1. Meat contents of C20:0 and C22:0 SFAs were significantly higher in G3 (P<0.05) than G1, while C14:0, C15:0, and C17:0 were significantly (P<0.05) lower in G3 and G2 than G1. C16:1 trans-9 MUFA was significantly higher in G3 (P<0.01) and G2 (P<0.05) than G1, while C18:1 cis-9 +trans-13-14 and C20:1 cis-11 were significantly lower in G3 (P<0.001) and G2 (P<0.05) than G1. Among the 2 treated groups, only G3 had significantly higher C17:1 cis-9 (P<0.05), C18:1 cis-11+trans15 (P<0.01), and C18:1 cis-15+trans-16 (P<0.01) and significantly lower C16:1 cis-7 (P<0.05) and C18:1 trans-12 (P<0.01) than G1. Meat contents of C18:3 n-3 (ALA), C22:5 n-3 (EPA) and C22:6 n-3 (DHA) was significantly higher in G3 (P<0.0001) and G2 (P<0.05) than G1. The total n-3 FAs content in meat was significantly (P<0.0001) higher in G3 and G2 than G1, while only G3 showed significantly higher total PUFA (P<0.05) than G1. The n-6:n-3 ratio was significantly (P<0.0001) lower in G3 and G2 than G1. With these results, we could conclude that flaxseed oil supplementation in bull diets could improve growth performance, and carcass quality and increase omega-3 FA in animal meat.

A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.

Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat

The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N2 + 20 % CO2) on the microbial and physicochemical parameters of lamb meat and the sensory properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10, 20 and 30 d) during storage at 4 ∘C. There was no significant effect of the packaging method and storage time used on cooking loss, natural drip loss, lightness, yellowness, and intensity of taste and aroma. An interaction between storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time significantly affected the number of aerobic psychrotrophic bacteria, redness, pH (P≤0.001), shear force value (P=0.006), and the desirability of aroma (P<0.026) and taste (P<0.01). During the storage time, an increase in red saturation from 11.92 to 13.33 and pH value from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory properties. Vacuum-packed meat was characterized by higher scores in juiciness, tenderness and taste desirability in comparison to MAP. The obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration conditions.