Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi

This study aimed to examine the impacts of essential and optional ingredients on the microbial and metabolic profiles of kimchi during 100 days of fermentation, using a mix-omics approach. Kimchi manufactured without essential ingredients (e.g., red pepper, garlic, ginger, green onion, and radish) had lower lactic acid content. The absence of garlic was associated with a higher proportion of Latilactobacillus and Lactococcus, while the absence of red pepper was associated with a greater proportion of Leuconostoc than the control group. In addition, red pepper and garlic served as primary determinants of the levels of organic acids and biogenic amines. Sugar was positively correlated with the levels of melibiose, and anchovy sauce was positively correlated with the levels of amino acids such as methionine, leucine, and glycine. These findings contribute to a fundamental understanding of how ingredients influence kimchi fermentation, offering valuable insights for optimizing kimchi production to meet various preferences.

Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties

In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, malondialdehyde content, protein carbonyl content, total sulfhydryl content, and metmyoglobin content continued to grow throughout the entire experimental period, and the maximum absorption peak at the soret region of myoglobin gradually decreased. Along with the storage time extended, the brightness and redness of rabbit meat significantly decreased (P < 0.05), while the yellowness significantly increased (P < 0.05). The results of storage experiments showed that chitosan composite films and SC temperature had good inhibition on lipid oxidation, myoglobin oxidation and degradation, sulfhydryl content reduction, and microbial growth of rabbit meat after 15 days of storage, and could slow down the change of rabbit meat color.

Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton

Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin (Cuminum cyminum) essential oil (CEO), Zanthoxylum essential oil (ZEO), and blended cumin/zanthoxylum essential oil (BEO) on the antibacterial, preservation of freshness, and flavor improvement of chilled fresh mutton. The results show that BEO exerts a good inhibition effect on microbial growth, lipid oxidation, and the formation of TVB-N, as well as slowing down the rate of juice loss under chilled conditions. GC-IMS assay results showed that BEO can enrich the flavor of roasted mutton with a higher level of volatile organic substances, such as ethyl acetate D. In conclusion, BEO treatments were more efficient than single treatments in ensuring the quality of lamb to improve microbiological safety and improve the flavor of roasted lamb stored under chilled conditions. Overall research indicates that BEO is an effective natural addition that can be used to preserve the quality and safety of chilled fresh mutton during storage.

Bioactive Compounds from Leaf Vegetables as Preservatives

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.

Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage

In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Lactobacillus enriched with organic/inorganic selenium and pickles fermented with the Lactobacillus plantarum R were prepared. The results showed that selenium-enriched Lactobacillus plantarum R enhanced the antioxidant capacity, inhibition rate of advanced glycation end-products (AGEs), nitrite degradation, and the organic acid production of fermented pickles, while Lactobacillus plantarum R enriched with inorganic selenium (R-Se-IN) showed the best performance. Twenty-three aroma-active substances and seven characteristic compounds were detected in the R-Se-IN group. Moreover, the bacterial community result revealed that Lactococcus, Lactobacillus, and Leuconostoc were predominant in the R-Se-IN group, while the other groups contained Enterobacter, Halomonas, and Klebsiella. Furthermore, the correlations between environmental factors, differential flavor substances, and microbial communities were explored based on multivariate statistical analysis. These results indicate that the addition of Lactobacillus plantarum R enriched with organic/inorganic selenium influenced the environmental factors, differential flavor substances, and microbial communities of the fermented pickles.

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.

Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.