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Hojati N, Amiri S, Abedi E, Radi M. Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages. Food Chem 2024; 444:138658. [PMID: 38325076 DOI: 10.1016/j.foodchem.2024.138658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 01/18/2024] [Accepted: 01/31/2024] [Indexed: 02/09/2024]
Abstract
This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5-10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage.
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Affiliation(s)
- Narges Hojati
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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3
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Cho J, Barido FH, Kim HJ, Kim HJ, Kim D, Shin DJ, Jang A. Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage. Food Sci Anim Resour 2023; 43:25-45. [PMID: 36789197 PMCID: PMC9890367 DOI: 10.5851/kosfa.2022.e53] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/09/2022] [Accepted: 09/05/2022] [Indexed: 11/06/2022] Open
Abstract
This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L*, CIE a*, and CIE b*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.
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Affiliation(s)
- Jinwoo Cho
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Research and Development,
Shinsegae Food, Seoul 04793, Korea
| | - Farouq Heidar Barido
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Animal Science, Faculty of
Agriculture, Universitas Sebelas Maret, Surakarta 57126,
Indonesia
| | - Hye-Jin Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Hee-Jin Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Poultry Research Institute, National
Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Corresponding author: Aera
Jang, Department of Applied Animal Science, College of Animal Life Sciences,
Kangwon National University, Chuncheon 24341, Korea, Tel: +82-33-250-8643, Fax:
+82-33-251-7719, E-mail:
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Sangaré M, Bony J, Chèné C, Lonseny T, Karoui R. Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6950-6960. [PMID: 35674420 DOI: 10.1002/jsfa.12056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/31/2022] [Accepted: 06/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg-1 chicken fillet, 180 g kg-1 veal fat and 20 g kg-1 sesame flour and 'S2' containing 800 g kg-1 chicken fillet, 160 g kg-1 veal fat and 40 g kg-1 sesame flour) compared with control sausages (containing 800 g kg-1 chicken fillet and 200 g kg-1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage. RESULTS The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg-1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg-1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg-1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg-1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because β-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins. CONCLUSION The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgr, Lens, France
- Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Guinée
| | - Jérôme Bony
- Adrianor, Rue Jacquart, Tilloy-lès-Mofflaines, France
| | | | | | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgr, Lens, France
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5
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Yang D, He Z, Wang Z, Fang Q, Oz F, Chen J, Zeng M. Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1478-1486. [PMID: 35250071 PMCID: PMC8882743 DOI: 10.1007/s13197-021-05158-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2021] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
The aim of this study was to determine the physicochemical (pH, water activity, titratable acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory properties, and the growth of lactic acid bacteria in fermented sausages (sucuk) supplemented with different levels (0, 1, 2.5 and 5.0%) of pre-treated bitter orange (Citrus aurantium) albedo. Results indicated that adding albedo to sucuk samples increased (P < 0.01) the titratable acidity, lightness and yellowness values; while it led to a decrease (P < 0.01) in pH and weight loss values. Moreover, it was observed that there were increases (P < 0.05) in Thiobarbituric acid (TBA) values when albedo was added to the samples. The highest lactic acid bacteria count was observed in the sucuk samples supplemented with 5% albedo. Regarding textural properties, albedo addition increased (P < 0.01) hardness, springiness, gumminess and chewiness values. Lastly, sensory analysis results showed that albedo added sucuk samples generally got higher (P < 0.05) scores from panellists compared to control samples.
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Nehme R, Andrés S, Pereira RB, Ben Jemaa M, Bouhallab S, Ceciliani F, López S, Rahali FZ, Ksouri R, Pereira DM, Abdennebi-Najar L. Essential Oils in Livestock: From Health to Food Quality. Antioxidants (Basel) 2021; 10:330. [PMID: 33672283 PMCID: PMC7926721 DOI: 10.3390/antiox10020330] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/18/2021] [Accepted: 02/20/2021] [Indexed: 12/22/2022] Open
Abstract
Using plant essential oils (EOs) contributes to the growing number of natural plants' applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs' antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs' in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.
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Affiliation(s)
- Ralph Nehme
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- INRAE, Institut Agro, STLO, F-35042 Rennes, France;
| | - Sonia Andrés
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
| | - Renato B. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Meriem Ben Jemaa
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | | | - Fabrizio Ceciliani
- Department of Veterinary Medicine Università degli Studi di Milano, 20122 Milano, Italy;
| | - Secundino López
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
- Departamento de Producción Animal, Universidad de León, 24007 León, Spain
| | - Fatma Zohra Rahali
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - David M. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Latifa Abdennebi-Najar
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- Centre de Recherche Saint-Antoine (CRSA), Sorbonne University, INSERM UMR_S_938, 75020 Paris, France
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8
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Muangrat R, Chalermchart Y, Pannasai S, Osiriphun S. Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.12] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Unroasted, roasted (at roasting temperatures of 100, 150 and 200 C and roasting times of 10, 20 and 30 min) and vacuum microwaved (at microwave watt powers of 800, 1440, 2400 and 3600 watts/kg black sesame seeds, for heating times of 10, 20 and 30 min) black sesame seeds were processed to extract oil using a single screw press at a constant pressing temperature of 50 C. The results revealed that different heat pre-treatments significantly affected yield and physiochemical and antioxidant properties of extracted oils. The extracted oil samples exhibited significantly different levels of total phenolic compounds, sesamin, sesamolin, and DPPH• and ABTS•+ scavenging activity. Additionally, it was found that these values of roasted and vacuum microwaved black sesame seed oils were significantly higher than those of unroasted oil. Sesamin, sesamolin, total content of phenolic compounds, and DPPH• and ABTS•+ scavenging activity of extracted black sesame oils increased when the roasting temperature and watt power increased. Black sesame oil obtained from unroasted, roasted and vacuum microwaved dried black sesame seeds contained linoleic and oleic acids as major fatty acids. Black sesame oil extracted from roasting and vacuum microwave treatments for 10 min at higher roasting temperature and microwave watt power had higher total phenolic content leading to a reduction of peroxide value and elevated stability of soybean oil when it was added during storage time at temperature of 65 °C.
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Affiliation(s)
- Rattana Muangrat
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Yongyut Chalermchart
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Supachet Pannasai
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Sukhuntha Osiriphun
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
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Khorshidi S, Mehdizadeh T, Ghorbani M. The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4 °C. Journal of Food Science and Technology 2020; 58:2924-2935. [PMID: 34294954 DOI: 10.1007/s13197-020-04794-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/15/2020] [Accepted: 09/15/2020] [Indexed: 10/23/2022]
Abstract
This study was conducted to investigate the microbial, chemical, and sensory quality of chicken drumsticks vacuum-packaged at 4 °C, using chitosan (CH) coating containing ethanol extracts and the essential oils (EO) of Elettaria Cardamomum. The treatments were stored for 16 days in cold conditions and investigated in three-day intervals. Total volatile base nitrogen analysis showed that, on the 6th day, the uncoated treatment showed unacceptable values, while treatments containing the EO and extracts stayed below the specified level even on the 16th day. In addition, during storage, the Peroxide values for the uncoated sample were higher than the documented for the coated groups. Results of the Thiobarbituric acid reactive substances index revealed that the sample containing the EO of E. Cardamomum is the best treatment. Regarding to pH on the 16th day, the microbial growth in the mixed sample was 0.46 units lower than the control group. Microbial analysis showed that coating significantly reduce the growth of all five groups of bacteria at 4 ± 1 °C; thus, on the 6th day, the differences between mesophiles, Enterobacteriaceae, psychrotrophic, and H2S-producing bacteria with the control group were 4.5, 4.5, 2.5, and 2 logs Cfu/g, respectively (p < 0.05). Furthermore, the lactic acid bacteria growth was completely stopped. Finally, it was found that adding EO and extracts could significantly preserve the sensory quality of the samples. Thus, it was concluded that vacuum-packaged CH coatings enriched with the extract and EO of E. Cardamomum can preserve the quality of chicken drumsticks during storage in refrigerators.
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Affiliation(s)
- Sonia Khorshidi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mahdi Ghorbani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Çelebi Sezer Y, Bozkurt H. Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2018.0001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Çelebi Sezer
- Department of Food Engineering, Faculty of Engineering, University of Osmaniye Korkut Ata, Karacaoglan Campus, 80000, Osmaniye. Turkey
| | - H. Bozkurt
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, University Avenue, 27310 Gaziantep. Turkey
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12
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Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS. Food Chem 2019; 276:195-201. [DOI: 10.1016/j.foodchem.2018.09.160] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 09/25/2018] [Accepted: 09/25/2018] [Indexed: 01/04/2023]
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13
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Sucu C, Turp GY. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Sci 2018; 140:158-166. [PMID: 29551571 DOI: 10.1016/j.meatsci.2018.03.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/05/2018] [Accepted: 03/09/2018] [Indexed: 11/17/2022]
Abstract
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; BS2:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.
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Affiliation(s)
- Cisem Sucu
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey
| | - Gulen Yildiz Turp
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey.
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Van Ba H, Seo HW, Cho SH, Kim YS, Kim JH, Ham JS, Park BY, Pil-Nam S. Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.034] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Hama JR. Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1190744] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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ABREU VKG, PEREIRA ALF, FREITAS ERD, TREVISAN MTS, COSTA JMCD. Addition of anacardic acid as antioxidants in broiler chicken mortadella. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6771] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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El Adab S, Hassouna M. Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils. J Food Saf 2015. [DOI: 10.1111/jfs.12209] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sabrine El Adab
- Research Unity “Bio-Preservation and Valorization of Agricultural Products-UR 13 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
| | - Mnasser Hassouna
- Research Unity “Bio-Preservation and Valorization of Agricultural Products-UR 13 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia
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Bingol EB, Ciftcioglu G, Eker FY, Yardibi H, Yesil O, Bayrakal GM, Demirel G. Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages. ITALIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4081/ijas.2014.3422] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.064] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Oz F. Effects of Water Extract of Urtica dioica
L. on the Quality of Meatballs. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12097] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatih Oz
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
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OZ FATIH, KAYA MUKERREM, AKSU MUHAMMETIRFAN. UTILIZATION OF THYMUS VULGARIS L. IN THE PRODUCTION OF SUCUK. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2010.00491.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Komprda T, Sládková P, Petirová E, Dohnal V, Burdychová R. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. Meat Sci 2010; 86:870-7. [PMID: 20696534 DOI: 10.1016/j.meatsci.2010.07.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2010] [Revised: 07/13/2010] [Accepted: 07/18/2010] [Indexed: 11/18/2022]
Abstract
Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus+Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified on average in 88% and 44% of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71% and 16%, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and Enterococcus faecalis were identified as tyramine/histamine producers in the sausages.
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Affiliation(s)
- T Komprda
- Department of Food Technology, Mendel University Brno, Czech Republic.
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