Volume 55, Issue 3, March 2020

Summary of the valorization of myrtle residues by animals and its effects of their sausage's quality.

Schematic representation of the work performed and examples of the results obtained for raw meat preservation under pressure.

Biopolymer cling wraps for fruit and vegetable packaging.

Pomegranate peel: Chemometrics for meat quality.

Utilisation of turanose as a new functional ingredient in instant fried noodles and evaluation of its processing performance.

In the present research, deer meat was used for the elaboration of dry-cured loin. The main objective was to monitor the main chemical, physicochemical, proteolytic and lipolytic changes during the dry-curing process. The results obtained indicate that deer meat is an excellent candidate for the production of dry-cured loin, which would allow introducing a new product on the market.

The partial replacement of meat or fat by pea fibre (more water) in burger did not affect most of the technological parameters and did not alter sensory acceptance of beef burgers. The use of pea fibre in the elaboration of beef burgers could be a good alternative for the elaboration of beef burgers and could generate meat products with high acceptability and reduced cost.

Low-current/high-frequency electrical stunning (LHES) activated MAPK/Nrf2 antioxidant pathway in a transcriptional level and enzymatic level, whereas, had no superiority over high-current/low-frequency electrical stunning (HLES) in lipid oxidative stability of thigh muscle in broilers during refrigeration from 0 to 9 days postmortem at 4°C.

Horsemeat may be consumed as a healthy alternative to other types of meat; horsemeat consumption does not pose any threat to consumer health if the animal is healthy and meat is processed according to food standards legislation.

Increase in the number of goats primarily used for milk production will eventually lead to a higher number of culled animals whose meat has a low commercial value. By using goat meat in well-known and frequently consumed meat products, certain value may be added to this meat. Тhis paper provides a more comprehensive picture of the impact of culled goat meat on the sensory quality and technological properties of frankfurters.

Fruit peels are agroindustrial products that can be employed as a source of antioxidants, fiber and prebiotics.The microencapsulation of thermotolerant probiotic lacitc acid bactera with this prebiotics enhance their survive before and after cooked sausages thermal processing, acting like a natural biopreservative culture with no detrimental effect on textural or sensory properties.

Schematic representation of the effects of hydrogen peroxide modification on the dietary fibres (DFs) from Chinese yam peel.

The changes in the phenolic and protein profiles, and in situ oil oxidation dynamics after steaming and roasting of flaxseeds were analysed in the study. The results indicated that the major flaxseed phenolics showed high thermal stability. Steaming and roasting considerably changed the flaxseed protein profile and the most significant changes were found for the 13 kDa protein fractions. Flaxseed roasting deteriorated the oil oxidative stability significantly more than steaming. The changes in protein profile and oxidative stability of flaxseeds may influence food nutritional quality and shelf life when roasted or steamed flaxseeds are intended to be applied as food ingredients.

Validation of a chemical method for the identification of irradiated meat by the evaluation of 2-DCB with SPME extraction and GC-MS analysis.

Sunflower soapstock inclusion in the diet of fattening lambs modifies meat quality traits and food-safety.

Change in the microscopic, rheological and gel textural properties of pregelatinized rice flours during rice cooked at different temperatures for different times.

The formation, morphology and stability of the SPI/CS and SPI/CMC thermal complex particles.

When protein was fortified with salal fruits (SB) extract. α-Lactalbumin-ligand interactions affected protein structure and hydrolysis pattern.

The effects of eleven different ingredients (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) in two different doses on a single meat model in order to determine and quantify the intrinsic properties of functional ingredients in respect to structure formation and stability.

Physicochemical and proteolytic changes in dry-cured pork loins with probiotic strains of LAB during cold storage.

Graphical abstract depicts the design of this study and showed that cooked patties with superheated steam and infrared had significantly low content of HAAs than charcoal grilling and also colour and texture were much better than charcoal grilled patties.

In the chicken slices and canned beef B.bacteriovorax induced a E.coli reduction equal to 4.3 and 2.1 logs, respectively, at 6 hours from contamination.♦ E. coli control; ● E. coli test; ▲ Bb control; ■ Bb test.

The use of dyes was monitored in 130 samples of fresh meat preparations and meat products, using a validated HPLC-UV-diode array detection method. The obtained results were elaborated as a contribution to risk assessment.

The effects of using magnesium chloride (MgCl₂), calcium sulfate (CaSO₄), glucono-δ-lactone (GDL) and fermented soybean whey (FSW) as coagulants for tofu were investigated using solid-phase microextraction (SPME) and two-dimensional gas chromatography coupled with mass spectrometry (GC×GC-MS), scanning electron microscopy (SEM), and analysis of textural characteristics and physicochemical properties.

Proteomic analysis revealed that the inclusion of sunflower cake in lamb feeding had a significant impact on the proteome of semimembranosus muscle. Structural proteins of lamb resulted a higher level of proteolysis with the lowest concentrations of sunflower cake in the diet. Metabolic proteins such as malate dehydrogenase (MDH1), enolase (ENO3), glycogen phosphorylase (PYGM), ATP synthase subunit alpha (ATPA) and retinal dehydrogenase (ALDH1A1) significantly changed with diet variations.

Litchi polysaccharides extracted by four different methods were compared by physicochemical properties, FT-IR spectra, SEM images, molecular weights, monosacchairde compositions and in vitro antioxidant activities.

This study developed a rapid technique for detection and toxicity assessment of ochratoxin A by Photobacterium leiognathi based on the inhibition of bioluminescence and the possible mechanism was studied by SEM, FCM, SDS-PAGE and gel electrophoresis.

Using spray-dried sugar beet molasses as bulking agent.

Addition of Capsicum baccatum into flour from fruits and vegetables waste and its effects on physicochemical properties.

Fiber ingredients based on pea and rye bran were added to meatballs and sausages. The fiber ingredients were added in doses relevant for nutritional claims. Fiber ingredients affect meat quality related properties in terms of chewing time and microstructure when added to meatballs or sausages.

At optimised formulations of developed edible films obtained by combining cocoa powder extract, polysaccharide and protein isolate, the films exhibited prolonged release of bioactive compounds as well as desirable mechanical and sensory properties which accents their potential usability as alternative packaging.

The physicochemical properties of sausages made from extruded meat alternatives at different moisture content (MC; S49%MC, S52%MC, S56%MC and S60%MC) and sausage made from chicken breast (SCB) as reference sample, were investigated. S49%MC exhibited chunks of long fibres, while S52%MC showed some long fibres under SEM. Small and short fibres observed in S56%MC, and no fibre was spotted in S60%MC. SCB obtained the highest sensory scores for all attributes except for appearance, among all sausages.

Emerging technologies in the meat industry.

Anion exchange polymeric sorbent coupled to high-performance liquid chromatography with UV diode array detection for the determination of ten N-Nitrosamines in meat products: a validated approach.

This study discusses three brown seaweed polysaccharides (alginate, laminarin, fucoidan) for their structural information, the digestive behavior and the modulating effects on gut microbiota.

Phycocolloids as microencapsulating material of brewers’ spent grain ACE-I inhibitory peptides.

In situ monitoring of biocatalytic partial hydrolysis of cocoa butter and palm oil fractions with ATR-FTIR spectroscopy.

Changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with an effective analysis method of chromatographic feature extraction, which showed that 1-octen-3-ol, (Z)-2-octenal, and (E,E)-2,4-decadienal were the dominant volatile compounds and potential evaluation indicators of warmed-over flavour.

Free amino acid and microbial analysis of dry-aged pork during 0, 7, 14, 21 and 28 days of dry ageing periods.

Table of content.

Advances in hardware and software are allowing the meat and food industries for new developments and methods to analyse product composition. In vivo and carcass measurement are examples of such appplications.

The potential of untargeted metabolomics (UHPLC-QTOF mass spectrometry) to investigate changes in oxidation processes during storage of pork patties treated with guarana seed extracts.

Analysis of beef minerals’ and their major source of variation using latent factor analyses.

As people age the consumption of red meat can become more problematic, yet this meat is a rich source of protein, iron and zinc which is important for maintaining muscle mass. This situation creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people and there are some technologies that can be used to alter the form of red meat to make it easier for older people to eat and digest. These issues are discussed in this review.

Kenya is rich in floral diversity that is unique from one geographical location to the other. This provides the honeybees an opportunity to process honey of varying composition. These honeys contain among other components, the phytochemicals like phenols, flavonoids, and other bioactives, just like manuka 5+ honey. Some of these bioactives contribute significantly to the antibacterial and antioxidant properties of honey. It can therefore be deduced that the consumption of Kenyan honey will be beneficial to human health.

musculus gluteus medius (M_GM); musculus longissimus lumborum (M_LL); musculus longissimus thoracis (M_LT); musculus semimembranosus (M_SM); musculus semitendinosus (M_ST); 7, 14, 21 d - the duration (days) of ageing process.

Droplet digital PCR as new tool for the identification of meat species to ensure food authenticity and food safety.

This study investigated the inactivation mechanism of trypsin by oenothein B which is a unique oligomer ellagitannin with a rigid structure. It was found that oenothein B could bind to trypsin non-covalently which changed the polarity and structure of trypsin that resulted in the inhibition of trypsin.

The natural extracts obtained from basil leaves and wheat bran were potent inhibitors of polyphenol oxidase and peroxidase from iceberg lettuce. Phenolic compounds are mainly responsible for the inhibition of the activity of the enzymes. The suppression of enzymatic activities ensures significant improvement of consumer quality during storage of shredded iceberg lettuce through the control of the enzymatic browning level.

The validation of confirmatory QuEChERS method coupled with GC/MS/MS analysis for fipronil and fipronil sulphone detection in meat samples and the determination of meat amino acids content after their addition at different concentrations.