Foods

Research

16 pages, 2089 KiB

Open AccessArticle

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)

by Lukáš Jurčaga, Marek Bobko, Adriana Kolesárová, Alica Bobková, Alžbeta Demianová, Peter Haščík, Ľubomír Belej, Andrea Mendelová, Ondřej Bučko, Miroslav Kročko and Matej Čech

Foods 2021, 10(12), 2957; https://doi.org/10.3390/foods10122957 - 1 Dec 2021

Cited by 18 | Viewed by 3070

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Figure 1

13 pages, 649 KiB

Open AccessArticle

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

by Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge and Wangang Zhang

Foods 2021, 10(11), 2830; https://doi.org/10.3390/foods10112830 - 17 Nov 2021

Cited by 5 | Viewed by 2056

Abstract

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than [...] Read more.

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Figure 1

14 pages, 1479 KiB

Open AccessArticle

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

by Xiaoyin Yang, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang and Rongrong Liang

Foods 2021, 10(11), 2783; https://doi.org/10.3390/foods10112783 - 12 Nov 2021

Cited by 13 | Viewed by 3711

Abstract

The impacts of adding calcium chloride (CaCl₂) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were [...] Read more.

The impacts of adding calcium chloride (CaCl₂) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl₂ addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Graphical abstract

14 pages, 2574 KiB

Open AccessArticle

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

by Qing Xiao, Mei Xu, Baocai Xu, Conggui Chen, Jieying Deng and Peijun Li

Foods 2021, 10(11), 2610; https://doi.org/10.3390/foods10112610 - 28 Oct 2021

Cited by 10 | Viewed by 2696

Abstract

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of [...] Read more.

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Graphical abstract

15 pages, 1183 KiB

Open AccessArticle

Profile of Producers and Production of Dry-Aged Beef in Brazil

by Jonatã Henrique Rezende-de-Souza, Flavio Andre Bolini Cardello, Ana Paula Moraes de Paula, Felipe A. Ribeiro, Chris R. Calkins and Sérgio Bertelli Pflanzer

Foods 2021, 10(10), 2447; https://doi.org/10.3390/foods10102447 - 14 Oct 2021

Cited by 10 | Viewed by 2775

Abstract

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute [...] Read more.

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Figure 1

16 pages, 3379 KiB

Open AccessArticle

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

by Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu and Baohua Kong

Foods 2021, 10(7), 1460; https://doi.org/10.3390/foods10071460 - 24 Jun 2021

Cited by 13 | Viewed by 3072

Abstract

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five [...] Read more.

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and a_w and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Graphical abstract

15 pages, 4902 KiB

Open AccessArticle

Fabrication and Characterization of Gelatin/Zein Nanofiber Films Loading Perillaldehyde for the Preservation of Chilled Chicken

by Debao Wang, Yini Liu, Jinyue Sun, Zhilan Sun, Fang Liu, Lihui Du and Daoying Wang

Foods 2021, 10(6), 1277; https://doi.org/10.3390/foods10061277 - 3 Jun 2021

Cited by 27 | Viewed by 3408

Abstract

Perillaldehyde is a natural antibacterial agent extracted from perilla essential oil. In our methodology, five antibacterial nanofiber packaging films are prepared by loading different concentrations of perillaldehyde (P) into gelatin/zein (G/Z) polymers. Morphology observations show that the G/Z/P film had a good uniform [...] Read more.

Perillaldehyde is a natural antibacterial agent extracted from perilla essential oil. In our methodology, five antibacterial nanofiber packaging films are prepared by loading different concentrations of perillaldehyde (P) into gelatin/zein (G/Z) polymers. Morphology observations show that the G/Z/P film had a good uniform microstructure and nano-diameter as the weight ratio of 5:1:0.02 (G/Z/P). Fourier transform infrared spectroscopy, and X-ray indicate that these three ingredients had good compatibility and strong interaction via hydrogen bonding. Water contact angle results show that the G/Z/P films gradually change from hydrophilic to hydrophobic with the increase of perillaldehyde. Thermal analysis indicates that the G/Z/P (5:1:0.02) film has good thermal stability. Antibacterial and storage analysis indicates that G/Z/P (5:1:0.02) film is effective to inactivate Staphylococcus aureus and Salmonella enteritidis, and obviously reduces the increasing rate of total bacteria counts and volatile basic nitrogen of chicken breasts. This study indicates that the G/Z/P (5:1:0.02) is a kind of potential antibacterial food packaging film. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Figure 1

13 pages, 3131 KiB

Open AccessArticle

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

by Se-Myung Kim, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong and Yun-Sang Choi

Foods 2021, 10(4), 762; https://doi.org/10.3390/foods10040762 - 2 Apr 2021

Cited by 13 | Viewed by 3858

Abstract

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development [...] Read more.

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method. Full article

(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Novel Methods to Improve the Quality of Meat Products

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (8 papers)

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI