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Książek E. Citric Acid: Properties, Microbial Production, and Applications in Industries. Molecules 2023; 29:22. [PMID: 38202605 PMCID: PMC10779990 DOI: 10.3390/molecules29010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in terms of production process techniques and emerging new applications of citric acid.
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Affiliation(s)
- Ewelina Książek
- Department of Agroenginieering and Quality Analysis, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118-120, 53-345 Wrocław, Poland
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Claus JR, Jeong JY. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts. Food Sci Anim Resour 2023; 43:331-345. [PMID: 36909855 PMCID: PMC9998195 DOI: 10.5851/kosfa.2023.e1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 02/04/2023] Open
Abstract
The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.
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Affiliation(s)
- James R Claus
- Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea
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Wang X, Yu Q, He L, Zhang Q, Ma J. Effects of nitrite concentrations on the quality and protein oxidation of salted meat. J Food Sci 2022; 87:3978-3994. [PMID: 35880694 DOI: 10.1111/1750-3841.16177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 03/17/2022] [Accepted: 04/18/2022] [Indexed: 11/26/2022]
Abstract
The objective of this study was to investigate the effects of different concentrations of sodium nitrite on the quality and protein oxidation of salted meat during 21 days of curing. The salted meat was treated with sodium nitrite at 50, 100, and 150 mg/kg for curing, and salted meat without sodium nitrite was used as a control. The results showed that in salted meat added with sodium nitrite, the carbonyl group, disulfide bond, dityrosine, surface hydrophobicity, and the transformation rate from α-helix to β-sheet were all significantly reduced, whereas the sulfhydryl group content of myofibrillar proteins was significantly increased compared to the control. Meanwhile, the total volatile basic nitrogen and aerobic plate content were significantly decreased, while both the pH and a* value were significantly increased with an increase in nitrite concentration compared to the control group. Importantly, this phenomenon was also observed in salted meat treated with low doses of sodium nitrite (50 mg/kg). In conclusion, the quality of salted beef can be improved by adding low-dose sodium nitrite to inhibit protein oxidation during the curing process. PRACTICAL APPLICATION: A low dose of sodium nitrite inhibited the rate of α-helix to β-sheet transformation of myofibrillar proteins in salted meat, reducing the exposure of hydrophobic groups and decreasing the production of protein oxidation products and TVB-N to improve the quality of salted meat. These results provided a theoretical basis and technical guidance for the application of low-dose sodium nitrite in meat processing enterprises.
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Affiliation(s)
- Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jibing Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Bae SM, Cho MG, Jeong JY. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts. Food Sci Anim Resour 2020; 40:231-241. [PMID: 32161918 PMCID: PMC7057032 DOI: 10.5851/kosfa.2020.e7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/10/2020] [Accepted: 01/10/2020] [Indexed: 12/03/2022] Open
Abstract
The current study investigated the effects of timing of NaCl (2%) and
sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color
and pigment properties of ground chicken breasts. Four treatments were tested as
follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2,
NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d
and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP
added. All samples were cooked at a fast (5.67°C/min) or slow cooking
rate (2.16°C/min). Regardless of the timing of NaCl and STPP addition,
reflectance ratios of nitrosyl hemochrome, cooking yield, pH values,
oxidation-reduction potential, and percent myoglobin denaturation were similar
(p>0.05) across treatments 2, 3, and 4. The highest CIE a* values were
observed in treatment 4 (p<0.05), while treatment 2 was effective in
reducing the redness in cooked chicken products. The fast cooking rate resulted
in lower CIE a* values and higher CIE L* values and cooking yield in cooked
chicken breasts compared to the slow cooking rate. Our results indicate that
adding NaCl and STPP to meat, followed by storing and cooking at a fast rate,
may result in inhibiting the pink color defect sporadically occurred in cooked
ground chicken breasts.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | | | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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Bae SM, Cho MG, Jeong JY. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts. Food Sci Anim Resour 2020; 40:197-208. [PMID: 32161915 PMCID: PMC7057039 DOI: 10.5851/kosfa.2020.e4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 12/27/2019] [Accepted: 12/31/2019] [Indexed: 11/06/2022] Open
Abstract
The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2°C or 7°C, followed by cooking to 75°C, and cooling and storage at 2°C-3°C until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L* values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a* values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434,
Korea
| | | | - Jong Youn Jeong
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434,
Korea,Corresponding author : Jong Youn Jeong,
School of Food Biotechnology & Nutrition, Kyungsung University, Busan
48434, Korea Tel: +82-51-663-4711 Fax: +82-51-622-4986 E-mail:
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Suman SP, Nair MN, Joseph P, Hunt MC. Factors influencing internal color of cooked meats. Meat Sci 2016; 120:133-144. [DOI: 10.1016/j.meatsci.2016.04.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/25/2016] [Accepted: 04/06/2016] [Indexed: 01/06/2023]
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Lenzi LJ, Lucchesi PMA, Medico L, Burgán J, Krüger A. Effect of the Food Additives Sodium Citrate and Disodium Phosphate on Shiga Toxin-Producing Escherichia coli and Production of stx-Phages and Shiga toxin. Front Microbiol 2016; 7:992. [PMID: 27446032 PMCID: PMC4917541 DOI: 10.3389/fmicb.2016.00992] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Accepted: 06/09/2016] [Indexed: 11/16/2022] Open
Abstract
Induction and propagation of bacteriophages along the food production chain can represent a significant risk when bacteriophages carry genes for potent toxins. The aim of this study was to evaluate the effect of different compounds used in the food industry on the growth of Shiga toxin-producing Escherichia coli (STEC) and the production of stx-phage particles and Shiga toxin. We tested the in vitro effect of lactic acid, acetic acid, citric acid, disodium phosphate, and sodium citrate on STEC growth. A bacteriostatic effect was observed in most of treated cultures. The exceptions were those treated with sodium citrate and disodium phosphate in which similar growth curves to the untreated control were observed, but with reduced OD600 values. Evaluation of phage production by plaque-based assays showed that cultures treated with sodium citrate and disodium phosphate released phages in similar o lower levels than untreated cultures. However, semi-quantification of Stx revealed higher levels of extracellular Stx in STEC cultures treated with 2.5% sodium citrate than in untreated cultures. Our results reinforce the importance to evaluate if additives and other treatments used to decrease bacterial contamination in food induce stx-phage and Stx production.
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Affiliation(s)
- Lucas J Lenzi
- Laboratorio de Inmunoquímica y Biotecnología, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil Argentina
| | - Paula M A Lucchesi
- Laboratorio de Inmunoquímica y Biotecnología, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, TandilArgentina; Centro de Investigación Veterinaria de Tandil, CONICET-CIC-UNCPBA, TandilArgentina
| | - Lucía Medico
- Laboratorio de Inmunoquímica y Biotecnología, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil Argentina
| | - Julia Burgán
- Laboratorio de Inmunoquímica y Biotecnología, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, TandilArgentina; Centro de Investigación Veterinaria de Tandil, CONICET-CIC-UNCPBA, TandilArgentina
| | - Alejandra Krüger
- Laboratorio de Inmunoquímica y Biotecnología, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, TandilArgentina; Centro de Investigación Veterinaria de Tandil, CONICET-CIC-UNCPBA, TandilArgentina
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Affiliation(s)
- Surendranath P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546;
| | - Poulson Joseph
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762;
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Claus JR, Sawyer CA, Vogel KD. Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast. Meat Sci 2010; 84:755-9. [DOI: 10.1016/j.meatsci.2009.11.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2007] [Revised: 11/12/2009] [Accepted: 11/16/2009] [Indexed: 11/25/2022]
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Muench L, Maddock R, Wulf D. Effects of potential antimicrobial ingredients used to control Listeria monocytogenes on quality of natural casing frankfurters. Meat Sci 2008; 80:805-13. [DOI: 10.1016/j.meatsci.2008.03.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2008] [Revised: 03/19/2008] [Accepted: 03/20/2008] [Indexed: 10/22/2022]
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Nowak B, von Mueffling T, Grotheer J, Klein G, Watkinson BM. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer. J Food Sci 2008; 72:S629-38. [PMID: 18034747 DOI: 10.1111/j.1750-3841.2007.00566.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The aim of this study was to determine the feasibility of reducing energy content (9% to 48%) in bologna-type sausages by replacing fat with inulin and to study the effects of substituting citrate for phosphate in the traditional sausage formula. German-type mortadella was produced, and fat was replaced with increasing amounts of inulin as a frozen gel to yield 3%, 6%, 9%, and 12% inulin in the final product. In another part of the study, citrate was substituted for the phosphate in the recipe. All sausages produced were sliced, packaged under a modified atmosphere (70% N(2), 30% CO(2)), and stored for 23 d at +7 degrees C. Sausage quality was determined by chemical and instrumental texture profile analyses, color measurement, sensory evaluation, and microbiological testing. Replacing fat with inulin led to significant energy content reductions of up to 47.5% (with 12% inulin). However, the sensory properties of these sausages were also different from those of the control mortadella: fracturability fell, hardness and adhesiveness rose, and color became darker. In general, the substitution of citrate for phosphate significantly reduced the negative effects of inulin. There were no significant differences in microbiological stability between different inulin batches but there were significant differences between phosphate and citrate batches. Overall, the energy content of bologna-type sausages produced with citrate and with up to 6% inulin as a fat replacer was 22% lower than that of the control sausages. Furthermore, the sensory attributes (texture, color) of these 6% inulin-citrate sausages were comparable to the control sausages, and the sausages were microbiologically stable for 23 d of storage.
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Affiliation(s)
- B Nowak
- Inst. for Food Quality and Food Safety, Univ. of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
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