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Han I, Lee CS. Quality properties and bioactivities of American cookies with coffee extract residues. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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2
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Rigdon M, Thippareddi H, McKee RW, Thomas CL, Stelzleni AM. Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective was to evaluate the quality and texture of all-beef summer sausages produced with varying degrees of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times. Across 3 replications, sausages were fermented and (Process A) cooked to pH 4.6 and thermally processed to 54.4°C with smokehouse chilling, (Process B) cooked to pH 5.0 and thermally processed to 54.4°C with smokehouse chilling, (Process C) cooked to pH 5.0 and thermally processed to 54.4°C with rapid ice bath chilling, (Process D) cooked to pH 5.0 and thermally processed to 48.9°C with rapid ice bath chilling, and (Process E) cooked to pH 5.0 and thermally processed to 43.3°C with rapid ice bath chilling. After chilling, the sausages were sliced, layered, vacuum packaged, and subjected to HPP at 586 MPa for 0, 1, 150, or 300 s. Post HPP, the sausages were evaluated for objective color (n = 9), lipid oxidation (n = 9), water activity (n = 9), texture profile analysis (TPA; n = 15), sensory analysis (n = 9), and proximate analysis (n = 9). Neither process (combination of pH and endpoint temperature) nor HPP affected lipid oxidation (P = 0.45 and P = 0.69, respectively). Process A resulted in a lighter color (P < 0.01) compared to the other process treatments. Additionally, Process A was less red (P < 0.01) than all other process treatments, and Processes D and E were the reddest (P < 0.01). TPA and trained sensory analysis indicated that, as endpoint temperature increased, so did sample hardness (P < 0.05). Springiness, cohesiveness, and gumminess decreased (P < 0.05) as the endpoint temperature decreased. Although springiness and gumminess increased (P < 0.05) with longer HPP hold times, the panelists were unable to detect differences among samples with longer hold times. The use of HPP at 586 MPa for up to 300 s may be incorporated into manufacturing processes for semidry beef summer sausages with limited impacts on color and texture.
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Affiliation(s)
- Macc Rigdon
- University of Georgia Department of Animal and Dairy Science
| | | | - Robert W. McKee
- University of Georgia Department of Animal and Dairy Science
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Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1967-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Demeyer D, Mertens B, De Smet S, Ulens M. Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Crit Rev Food Sci Nutr 2017; 56:2747-66. [PMID: 25975275 DOI: 10.1080/10408398.2013.873886] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an in-depth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.
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Affiliation(s)
- Daniel Demeyer
- a Superior Health Council , Brussels , Belgium.,b Laboratory for Animal Nutrition and Animal Product Quality , Faculty of Bioscience Engineering, Ghent University , Melle , Belgium
| | - Birgit Mertens
- a Superior Health Council , Brussels , Belgium.,c Program Toxicology, Department of Food , Medicines and Consumer Safety, Scientific Institute of Public Health (Site Elsene) , Brussels , Belgium
| | - Stefaan De Smet
- a Superior Health Council , Brussels , Belgium.,b Laboratory for Animal Nutrition and Animal Product Quality , Faculty of Bioscience Engineering, Ghent University , Melle , Belgium
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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Vasilopoulos C, De Vuyst L, Leroy F. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies. Crit Rev Food Sci Nutr 2016; 55:1425-43. [PMID: 24915326 DOI: 10.1080/10408398.2012.695413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
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Affiliation(s)
- Charalampos Vasilopoulos
- a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium
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Bedale W, Sindelar JJ, Milkowski AL. Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions. Meat Sci 2016; 120:85-92. [PMID: 26994928 DOI: 10.1016/j.meatsci.2016.03.009] [Citation(s) in RCA: 131] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 02/26/2016] [Accepted: 03/02/2016] [Indexed: 02/07/2023]
Abstract
Consumers have an illogical relationship with nitrite (and its precursor, nitrate) in food. Despite a long history of use, nitrite was nearly banned from use in foods in the 1970s due to health concerns related to the potential for carcinogenic nitrosamine formation. Changes in meat processing methods reduced those potential risks, and nitrite continued to be used in foods. Since then, two opposing movements continue to shape how consumers view dietary nitrate and nitrite. The discovery of the profound physiological importance of nitric oxide led to the realization that dietary nitrate contributes significantly to the nitrogen reservoir for nitric oxide formation. Numerous clinical studies have also demonstrated beneficial effects from dietary nitrate consumption, especially in vascular and metabolic health. However, the latest wave of consumer sentiment against food additives, the clean-label movement, has renewed consumer fear and avoidance of preservatives, including nitrite. Education is necessary but may not be sufficient to resolve this disconnect in consumer perception.
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Affiliation(s)
- Wendy Bedale
- Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA
| | - Jeffrey J Sindelar
- Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA; Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Andrew L Milkowski
- Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA; Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA.
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Ščetar M, Kovačić E, Kurek M, Galić K. Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Sci 2013; 93:802-9. [DOI: 10.1016/j.meatsci.2012.11.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 09/28/2012] [Accepted: 11/28/2012] [Indexed: 10/27/2022]
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9
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Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing. Meat Sci 2013; 93:525-32. [DOI: 10.1016/j.meatsci.2012.10.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Revised: 08/10/2012] [Accepted: 10/23/2012] [Indexed: 11/20/2022]
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10
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Shahidi F, Pegg RB, Sen NP. Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods. Meat Sci 2012; 37:327-36. [PMID: 22059539 DOI: 10.1016/0309-1740(94)90050-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/1993] [Revised: 06/04/1993] [Accepted: 06/10/1993] [Indexed: 11/24/2022]
Abstract
Nitrite-free cured pork systems were prepared using the preformed cooked cured-meat pigment (CCMP) and sodium ascorbate. Absence of volatile N-nitrosamines in cooked nitrite-free systems was confirmed using a gas chromatography-thermal energy analyzer (GC-TEA) methodology. Similar results were obtained when cod, cod surimi or mixtures containing pork with 15 or 50% cod or cod surimi were used. However, counterpart samples cured with sodium nitrite (156 ppm) and sodium ascorbate (550 ppm) produced N-nitrosodimethylamine at 1·0 ppb levels or less. Results demonstrate that nitrite-free curing of meat and meat/fish systems containing the preformed CCMP is successful in yielding products devoid of volatile N-nitrosamines.
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Affiliation(s)
- F Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St John's, Newfoundland, Canada A1B 3X9
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11
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Houben JH, van Dijk A. Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham. Meat Sci 2012; 58:403-7. [PMID: 22062431 DOI: 10.1016/s0309-1740(01)00042-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2000] [Revised: 07/14/2000] [Accepted: 12/20/2000] [Indexed: 11/30/2022]
Abstract
The effect of supplementation of vitamin E (2025 IU animal(-1) day(-1)) in the diet of beef bulls on the colour stability of pasteurized beef ham was studied. Control and enriched diets were provided for the last 136 days before slaughter. Pasteurized hams were manufactured from Mm. semitendinosus from eight animals per dietary group. Half of the samples of sliced ham from control (CON) and supplemented (SUP) bulls were packaged under vacuum (VAC) and half in low-oxygen modified atmosphere packs (FOG, gas mixture: CO(2)/N(2)=50/50). The packages were kept under constant illumination for 28 days at 8°C. During storage, the number of colony-forming units (CFU) reached a maximum of 5x10(7) g(-1). The microflora was dominated by lactic acid bacteria. The supplementation with vitamin E showed no effect on microbial growth. Lipid oxidation was stable during storage. A significant difference between both dietary groups was detected for the decrease in the redness values during storage. Redness values of CON vacuum-packaged samples decreased (P < 0.01) with time, whereas those for the SUP products only tended to decrease. The redness values of FOG-packed ham were higher than those of VAC-packed ham at the end of the display period, irrespective of the dietary group. Overall, colour appeared to be more stable in the FOG-packed products than in the VAC-packed products. It can be concluded that dietary supplementation of bulls with vitamin E appears to offer only a minor improvement in colour stability over current feeding regimens when the Mm. semitendinosus are used to make cured, pasteurized ham-type products.
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Affiliation(s)
- J H Houben
- Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, PO Box 80175, 3508 TD Utrecht, The Netherlands
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12
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Duranton F, Guillou S, Simonin H, Chéret R, de Lamballerie M. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Kang SM, Kim TS, Cho SH, Park BY, Lee SK. Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2012. [DOI: 10.5187/jast.2012.54.4.299] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages. Meat Sci 2010; 87:140-5. [PMID: 21035273 DOI: 10.1016/j.meatsci.2010.10.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2010] [Revised: 09/29/2010] [Accepted: 10/05/2010] [Indexed: 11/24/2022]
Abstract
Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO(3), respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO(2). A control treatment was also produced with 150 mg/kg NaNO(2). Sausages with FDLP were darker and yellower (p<0.05) than the control. Higher FDLP levels produced less red, yellower and darker sausages (p<0.05). Lower FDLP levels resulted in higher (p<0.05) sensory scores for external appearance, flavour and overall acceptability. No differences were found among the treatments with FDLP plus 75 or 150 ppm NaNO(2) in TBA value, lightness, redness (cross section), redness stability, yellowness, texture parameters and sensory firmness, flavour and overall acceptability. The use of 0.84% FDLP and 75 ppm NaNO₂ is considered more appropriate for the production of fermented sausages, as it results in a 50% reduction in added nitrite.
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Andrée S, Jira W, Schwind KH, Wagner H, Schwägele F. Chemical safety of meat and meat products. Meat Sci 2010; 86:38-48. [DOI: 10.1016/j.meatsci.2010.04.020] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2010] [Revised: 04/01/2010] [Accepted: 04/15/2010] [Indexed: 10/19/2022]
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Lee SK, Kang SM, Lee IS, Seo DK, Kwon IK, Pan JN, Kim HJ, Ga CH, Pak JI. Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.2.277] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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DONG QINGLI, TU KANG, GUO LIYANG, YANG JIALI, WANG HAI, CHEN YUYAN. THE EFFECT OF SODIUM NITRITE ON THE TEXTURAL PROPERTIES OF COOKED SAUSAGE DURING COLD STORAGE. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00112.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Effect of vacuum-packaging storage on the quality level of ripened sausages. Meat Sci 2006; 74:249-54. [PMID: 22062832 DOI: 10.1016/j.meatsci.2006.03.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2005] [Revised: 03/10/2006] [Accepted: 03/10/2006] [Indexed: 11/22/2022]
Abstract
To investigate the influence of vacuum-packaging on both the sensory properties and the degradation level of their lipid fraction, some ripened sausages (30 days) were further stored for 40 days under vacuum-packaging and compared to sausages kept unpackaged for the same period of time. The same kind of sausages was used in both the trials. As for the sensory properties, after storage the unpackaged sausages showed significantly higher mean scores of red intensity and global flavour than vacuum-packed ones (p<0.01 and p<0.05, respectively) indicating a brighter red colour of meat and a greater overall appreciation by the panelists. Regarding the degradation of the lipid fraction, significantly higher values (p<0.01) of the free fatty acids were detected in the vacuum-packed samples, indicating a greater hydrolytic degradation of their lipid fraction as compared to the sausages stored unpackaged. The oxidative degradation of the fatty fraction, measured by the combined use of conventional (determination of peroxide value and TBA test) and non-conventional techniques (HPSEC analysis of the polar compounds of the lipid fraction) showed significant increases during storage for both the storage conditions considered but no significant differences were found between packaged and unpackaged sausages.
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Visessanguan W, Benjakul S, Riebroy S, Yarchai M, Tapingkae W. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.11.051] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Sammet K, Duehlmeier R, Sallmann HP, von Canstein C, von Mueffling T, Nowak B. Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausages. Meat Sci 2005; 72:270-9. [PMID: 22061554 DOI: 10.1016/j.meatsci.2005.07.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2005] [Revised: 07/22/2005] [Accepted: 07/25/2005] [Indexed: 11/27/2022]
Abstract
The objective of this study was to determine the effects of dietary α-tocopherol supplementation to pigs on the lipid stability of nitrite-reduced salami-type sausages (custom-produced for this study). Fourteen crossbred pigs were divided into two equal groups. The control group (CG) was fed a basal diet containing 34ppm α-tocopherol, and the experimental group (EG), a diet supplemented with 364ppm α-tocopherol, both for 35 days. After slaughter, salami-type sausages were produced with the addition of different nitrite levels in the curing salt (100, 50, 25 and 0ppm), ripened for four weeks, sliced, and packaged under a protective atmosphere (80 parts N(2) to 20 parts CO(2)). The packed products were stored for eight weeks under simulation of the usual conditions in self-service shelves with permanent lighting (9°C, 200 lux). The sausages were regularly assessed for their oxidative status (thiobarbituric acid-reactive substances, fatty acid pattern) and the amount of α-tocopherol, and by sensory evaluation. In the EG sausages, α-tocopherol concentrations were twice as high and TBARS were lower than in the CG sausages. The α-tocopherol in EG prevented the loss of unsaturated fatty acids during storage. Sausages of EG containing 100ppm nitrite had the longest sensory stability. However, the biochemical parameters did not indicate that nitrite had any effect on the antioxidative potential of the sausages.
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Affiliation(s)
- K Sammet
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
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22
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Fatty acids, antioxidants and oxidation stability of processed reindeer meat. Meat Sci 2004; 67:523-32. [DOI: 10.1016/j.meatsci.2003.12.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2003] [Revised: 12/16/2003] [Accepted: 12/16/2003] [Indexed: 11/23/2022]
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23
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Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci 2004; 66:415-23. [DOI: 10.1016/s0309-1740(03)00129-3] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2002] [Revised: 04/28/2003] [Accepted: 05/20/2003] [Indexed: 11/20/2022]
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Dineen N, Kerry JP, Buckley DJ, Morrissey PA, Arendt EK, Lynch PB. Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products. Int J Food Sci Technol 2001. [DOI: 10.1046/j.1365-2621.2001.00504.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Dineen N, Kerry J, Lynch P, Buckley D, Morrissey P, Arendt E. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams. Meat Sci 2000; 55:475-82. [DOI: 10.1016/s0309-1740(00)00008-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/1999] [Revised: 11/05/1999] [Accepted: 01/05/2000] [Indexed: 11/29/2022]
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26
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Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid. Meat Sci 2000; 55:169-75. [DOI: 10.1016/s0309-1740(99)00140-0] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/1999] [Revised: 09/07/1999] [Accepted: 10/10/1999] [Indexed: 11/20/2022]
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27
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Cava R, Ruiz J, Ventanas J, Antequera T. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation. Meat Sci 1999; 52:165-72. [DOI: 10.1016/s0309-1740(98)00164-8] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/1998] [Revised: 11/02/1998] [Accepted: 11/04/1998] [Indexed: 10/18/2022]
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28
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Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products. Meat Sci 1998; 50:191-201. [DOI: 10.1016/s0309-1740(98)00030-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/1998] [Revised: 03/19/1998] [Accepted: 03/21/1998] [Indexed: 11/22/2022]
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Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella. Meat Sci 1998; 48:29-40. [DOI: 10.1016/s0309-1740(97)00072-7] [Citation(s) in RCA: 68] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/1996] [Revised: 01/31/1997] [Accepted: 06/16/1997] [Indexed: 11/17/2022]
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30
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Abstract
This review examines the chemistry of nitrite curing of meat and meat products as it relates to the development of cured meat color and provides a detailed account of how nitrite-free processed meats could be prepared using the preformed cooked cured-meat pigment (CCMP). Thus, a chemical description of meat color, both raw and cooked, and characterization of nitrosylheme pigments follows. Based on electron paramagnetic resonance (EPR), visible and infrared spectroscopic studies, evidence has been provided to support the hypothesis that the chemical structure of the preformed CCMP is identical to that of the pigment prepared in situ after thermal processing of nitrite-cured meat and is in fact a mononitrosylheme complex. An appendix, which describes the basic principles of EPR spectroscopy used in the context of this review, is attached.
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Affiliation(s)
- R B Pegg
- Department of Biochemistry and PA Pure Additions, Inc., Memorial University of Newfoundland, St. John's, Canada
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31
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Ghiretti G, Zanardi E, Novelli E, Campanini G, Dazzi G, Madarena G, Chizzolini R. Comparative evaluation of some antioxidants in salame Milano and mortadella production. Meat Sci 1997; 47:167-76. [DOI: 10.1016/s0309-1740(97)00059-4] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/1997] [Revised: 05/21/1997] [Accepted: 05/28/1997] [Indexed: 11/25/2022]
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ERDURAN SIBEL, HOTCHKISS JOSEPHH. Nitrite Effects on Formation of Volatile Oxidation Products from Triolein. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb06267.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Papavergou EJ, Ambrosiadis JA, Psomas J. Storage stability of cooked sausages containing vegetable oils. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1995; 200:47-51. [PMID: 7732733 DOI: 10.1007/bf01192907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Comminuted cooked sausages were produced using standard industrial practices, by substituting corn oil, sunflower oil, cotton seed oil, soybean oil and hydrogenated vegetable fat for animal fat. When processed, products were assessed for their stability with respect to autoxidation and change in organoleptic properties during vacuum-packed storage in a domestic refrigerator at 4 degrees C. Data obtained indicated that changes in thiobarbituric acid (TBA) values and organoleptic properties of products produced using corn oil, sunflower oil and hydrogenated vegetable fat were similar to those observed for reference material produced using lard. In the case of samples produced using soybean and cotton seed oil, TBA value changes were more pronounced, but did not exceed acceptable limits. A more rapid deterioration of organoleptic characteristics was also observed for the same samples, which showed flavour problems after 3 months of storage at 4 degrees C. Substitution of plant oils for lard considerably reduced the cholesterol content and increased the ratio of unsaturated to saturated fatty acids of cooked sausages.
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Affiliation(s)
- E J Papavergou
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Greece
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