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Effects of barberry extract and alginate coating enriched with cinnamaldehyde and nisin on the microbiological, chemical and sensory properties of chicken meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01606-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Ozogul Y, El Abed N, Montanari C, Ozogul F. Contribution of polysaccharides from crustacean in fermented food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:47-92. [PMID: 36064296 DOI: 10.1016/bs.afnr.2022.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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3
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Abdel-Naeem HH, Sallam KI, Malak NM. Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Benabbou R, Subirade M, Desbiens M, Fliss I. Divergicin M35-Chitosan Film: Development and Characterization. Probiotics Antimicrob Proteins 2021; 12:1562-1570. [PMID: 32430585 DOI: 10.1007/s12602-020-09660-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Chitosan films loaded with bacteriocin were examined by FTIR spectroscopy, tested for color, puncture strength, water vapor permeability, and as antimicrobials of Listeria innocua HPB13. Divergicin M35, a bacteriocin produced by Carnobacterium divergens, was incorporated into films made with chitosan of molecular mass 2 kDa, 20 kDa, or 100 kDa and de-acetylated either 87% or 95%. Only 100 kDa chitosan yielded films that could be peeled and handled easily. The higher degree of de-acetylation increased the total color factor (ΔE) of bacteriocin-loaded films, their permeability, and puncture strength. Incorporation of divergicin M35 into the films increased amide I peak intensity but otherwise did not induce significant structural change. The FTIR spectra of divergicin M35 shed from the films did not differ from those of the original free bacteriocin, except in overall peak intensity. The release of active divergicin M35 from the film was faster into the buffer than into tryptic soy broth and peaked at 10-12 h in both cases. Chitosan 95% de-acetylated and loaded with divergicin M35 was the most active, producing a six-log drop in Listeria innocua HPB13 viable count within 24 h. These results suggest that the biocompatible and biodegradable films developed here have the potential for application as antimicrobials of Listeria spp. in foods, especially ready-to-eat, minimally processed products.
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Affiliation(s)
- Rajaa Benabbou
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada
- Laboratory Engineering Research-OSIL Team Optimization of Industrial and Logistics Systems, University Hassan II, Casablanca, Morocco
| | - Muriel Subirade
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada
| | - Michel Desbiens
- Centre Technologique des Produits aquatiques, Ministère de l'Agriculture des Pêcheries et de l'Alimentation, Gaspé, Québec, Canada
| | - Ismail Fliss
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada.
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5
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Corn Starch‐Chitosan Proportion Affects Biodegradable Film Performance for Food Packaging Purposes. STARCH-STARKE 2021. [DOI: 10.1002/star.202000104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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6
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Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life. Animals (Basel) 2021; 11:ani11041152. [PMID: 33920579 PMCID: PMC8072804 DOI: 10.3390/ani11041152] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 02/01/2023] Open
Abstract
Simple Summary This study aimed to investigate the influence of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of Campylobacter jejuni in camel meat slices vacuum-packed and stored at 4 or 10 °C for 30 days. The shelf life of camel meat was 30 days longer using 1% or 2% Citrox in combination with 1% chitosan than when using Citrox alone. The reductions ranged from 4.0 to 3.5 logarithmic cycles during the storage period at both 4 and 10 °C. The quality of camel meat treated with Citrox plus chitosan was also better than that of the control meat and of meat treated with 0.85% NaCl. Abstract Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.
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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan. Foods 2020; 9:foods9121866. [PMID: 33333724 PMCID: PMC7765124 DOI: 10.3390/foods9121866] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 01/22/2023] Open
Abstract
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.
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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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9
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D'Amore T, Di Taranto A, Berardi G, Vita V, Marchesani G, Chiaravalle AE, Iammarino M. Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:2701-2720. [PMID: 33336981 DOI: 10.1111/1541-4337.12607] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/19/2020] [Accepted: 07/04/2020] [Indexed: 01/23/2023]
Abstract
Sulfites are a class of chemical compounds, SO2 releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO2 exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat-based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.
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Affiliation(s)
- Teresa D'Amore
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Aurelia Di Taranto
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Giovanna Berardi
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Valeria Vita
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Giuliana Marchesani
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | | | - Marco Iammarino
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
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10
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Wan J, Pei Y, Hu Y, Ai T, Sheng F, Li J, Li B. Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02502-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Rezaeifar M, Mehdizadeh T, Mojaddar Langroodi A, Rezaei F. Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (
Oncorhynchus mykiss
). J Food Saf 2020. [DOI: 10.1111/jfs.12781] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maryam Rezaeifar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Fatemeh Rezaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
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12
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Jin SK, Hur SJ, Yim DG. Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages. Food Sci Anim Resour 2019; 39:555-564. [PMID: 31508586 PMCID: PMC6728814 DOI: 10.5851/kosfa.2019.e36] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/04/2019] [Accepted: 04/16/2019] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to assess the impacts of cellulose/chitosan addition in
combination with sodium substitution, including KCl and MgCl2, on the
quality and sensory properties of sausages. Sausages (control, 100% NaCl;
T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl,
and 10% MgCl2) were formulated with cellulose/chitosan at
concentrations of 3% and compared to control. T1 and T2 decreased the pH
values (p<0.05), while the use of cellulose increased these values.
Biopolymer addition reduced lipid oxidation (p<0.05). In sausages
containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in
T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values
in T1 (p<0.05). Furthermore, cellulose addition was associated with lower
hardness (p<0.05). Cellulose addition contributed to better overall
acceptability (p<0.05). Consequently, a combined mixture containing T1
and cellulose appears to be the best combination, indicating a possible
synergistic effect.
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Affiliation(s)
- Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dong Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
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Park JM, Lee SH, Koh JH, Kim JM. Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions. Korean J Food Sci Anim Resour 2018; 38:664-678. [PMID: 30206426 PMCID: PMC6131378 DOI: 10.5851/kosfa.2018.e3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 04/29/2018] [Accepted: 05/24/2018] [Indexed: 12/05/2022] Open
Abstract
This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at -18℃, -6℃, and -1℃, whereas pork lard samples were stored at 10℃, 25℃, 35℃, and 45℃. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and Q10 value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.
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Affiliation(s)
- Jung-Min Park
- Department of Food Marketing and Safety,
Konkuk University, Seoul 05029,
Korea
| | - Su-Han Lee
- Department of Food Science & Service,
College of Bio-Convergence, Eulji University,
Seongnam 13135, Korea
| | - Jong-Ho Koh
- Department of Bio-Food Analysis, Bio-Campus,
Korea Polytechnic College, Nonsan 32940,
Korea
| | - Jin-Man Kim
- Department of Food Marketing and Safety,
Konkuk University, Seoul 05029,
Korea
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14
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Arslan B, Soyer A. Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Meat Sci 2018; 145:107-113. [PMID: 29940403 DOI: 10.1016/j.meatsci.2018.06.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 04/16/2018] [Accepted: 06/12/2018] [Indexed: 11/29/2022]
Abstract
The study aimed to improve the quality characteristics of Turkish dry-fermented sausages (sucuk) using different concentrations of chitosan (CH) coating as superficial mold inhibitor. The sausages were treated (w/w) with chitosan (0.2%, CH1; 0.5%, CH2 and 1%, CH3), potassium sorbate (20%, PS), acetic acid (1%, AA) and distilled water. Treatment with PS and CH3 resulted in a remarkable reduction of mold and yeast counts in the sausages and on casings at the end of ripening. Total aerobic mesophilic bacteria and lactic acid bacteria (LAB) varied from 7.19-7.29 to 9.01-9.27 and from 6.37-6.44 to 8.53-8.93 log CFU/g at day 0 and 12, respectively. Treatment with chitosan did not affect the natural microbiota of the sausages. Enterobacteriaceae counts were lowered from 5.79-5.89 to 2.08-2.53 log CFU/g by chitosan. Moreover, the rate of lipid oxidation in the sausages decreased by chitosan treatment. Sensory attributes were also notably enhanced in the cooked sausages treated with chitosan.
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Affiliation(s)
- Betül Arslan
- Ankara University, Faculty of Engineering, Department of Food Engineering, Gölbaşı, 06830 Ankara, Turkey.
| | - Ayla Soyer
- Ankara University, Faculty of Engineering, Department of Food Engineering, Gölbaşı, 06830 Ankara, Turkey
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15
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Wang H, Wang H, Li D, Luo Y. Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1403525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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16
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Jonaidi Jafari N, Kargozari M, Ranjbar R, Rostami H, Hamedi H. The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13336] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Mina Kargozari
- Department of Food Science; Islamic Azad University, Tehran-North Branch; Tehran Iran
| | - Reza Ranjbar
- Molecular Biology Research Center; Baqiyatallah University of Medical Sciences; Tehran Iran
| | - Hossein Rostami
- Health Research Center; Baqiyatallah University of Medical Sciences; Tehran Iran
| | - Hassan Hamedi
- Department of Food Safety and Hygiene, Faculty of Medical Sciences; Science and Research Branch, Islamic Azad University; Tehran Iran
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17
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Casquete R, Castro SM, Teixeira P. Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria in Alheira(Fermented Meat Sausage) Paste. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12866] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias; Universidad de Extremadura; Badajoz Spain
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
| | - Sonia Marilia Castro
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
| | - Paula Teixeira
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
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Ortuño J, Serrano R, Bañón S. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments. Anim Sci J 2017; 88:1436-1445. [DOI: 10.1111/asj.12768] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/03/2016] [Accepted: 11/14/2016] [Indexed: 02/05/2023]
Affiliation(s)
- Jordi Ortuño
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science; University of Murcia; Murcia Spain
| | - Rafael Serrano
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science; University of Murcia; Murcia Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science; University of Murcia; Murcia Spain
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19
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Shaheen M, Shaaban H, Hussein A, Ahmed M, El-Massry K, El-Ghorab A. Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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20
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Paparella A, Mazzarrino G, Chaves-López C, Rossi C, Sacchetti G, Guerrieri O, Serio A. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiol 2016; 59:23-31. [DOI: 10.1016/j.fm.2016.05.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 04/22/2016] [Accepted: 05/10/2016] [Indexed: 11/25/2022]
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Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-08-2015-0092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.
Design/methodology/approach
– Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.
Findings
– Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.
Originality/value
– This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.
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do Amaral DS, Cardelle-Cobas A, do Nascimento BMS, Madruga MS, Pintado MME. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation. Food Funct 2016; 7:4020-4029. [DOI: 10.1039/c6fo00653a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality.
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Affiliation(s)
- Deborah S. do Amaral
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Alejandra Cardelle-Cobas
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Bárbara M. S. do Nascimento
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Marta S. Madruga
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Maria Manuela E. Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
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Lekjing S. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. Meat Sci 2015; 111:192-7. [PMID: 26473294 DOI: 10.1016/j.meatsci.2015.10.003] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 07/03/2015] [Accepted: 10/07/2015] [Indexed: 10/22/2022]
Abstract
Chitosan coatings, with and without clove oil, were investigated for effects on quality and shelf life of cooked pork sausages stored at a refrigerated temperature (4±2°C). The various treatments of cooked pork sausages were: untreated (control), coating with 2% chitosan (CS), and coating with a mixture having 2% chitosan and 1.5% clove oil (CS+CO). Various microbiological, physical, chemical and sensory properties were monitored over 25 days of storage. The total viable count, the psychrotrophic bacteria count, the L* value, peroxide value and the thiobarbituric acid reactive substances increased, while the a* value, the b* value, the pH and the sensory scores decreased with storage time, across all treatments. However, these changes were slowest with the CS+CO treatment. Based on sensory evaluation and microbiological quality, the shelf lives were 14 days for control, 20 days for CS, and 20 days for CS+CO treated samples, under refrigerated storage.
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Affiliation(s)
- Somwang Lekjing
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani campus, Muang, Surat Thani 84000, Thailand.
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25
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Zimoch-Korzycka A, Jarmoluk A. The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5996-6002. [PMID: 26345019 PMCID: PMC4554618 DOI: 10.1007/s13197-014-1645-7] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2014] [Accepted: 11/07/2014] [Indexed: 10/24/2022]
Abstract
The aim of this study was to design and produce biologically active edible hydrosols, which, when applied to the surface of food products, will protect them from oxidative changes, spoilage and growth of microorganisms. Verification of testing hypothesis and the degree of aim realization were performed by assessing a DPPH radical scavenging activity and microbial reduction of experimental hydrosols on the basis of hydroxypropylmethylcellulose (HPMC), chitosan (CH), lysozyme (L) and nanocolloidal silver (NAg). Antimicrobial activity of different concentrations of CH, L and NAg hydrosols against Gram (+) bacteria: Bacilllus cereus and Micrococcus flavus and Gram (-) bacteria: Escherichia coli and Pseudomonas fluorescens, which exist more often in food, were analyzed using serial dilution test. Total number of microorganisms was determined on meat sample covered by tested sols. Hydrosols containing chitosan and other bioactive substances caused death of each tested microorganism. Lack of chitosan in hydrosols is reflected in a slight inhibition of M. flavus, E. coli and P. fluorescens. Simultaneous influence of CH, L and NAg addition and storage time on total number of bacteria in meat samples with hydrosols was showed. The addition of lysozyme to sols composition significantly increases antioxidant activity.
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Affiliation(s)
- Anna Zimoch-Korzycka
- Wroclaw University of Environmental and Life Sciences, 37/41Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Andrzej Jarmoluk
- Wroclaw University of Environmental and Life Sciences, 37/41Chełmońskiego Street, 51-630 Wrocław, Poland
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26
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Feng CH, Li C. Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12157] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao-Hui Feng
- College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
| | - Cheng Li
- College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
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27
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do Amaral DS, Cardelle-Cobas A, do Nascimento BMS, Monteiro MJ, Madruga MS, Pintado MME. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life. Food Funct 2015; 6:2768-78. [PMID: 26158872 DOI: 10.1039/c5fo00303b] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.
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Affiliation(s)
- Deborah S do Amaral
- DEA - Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil
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28
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Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.007] [Citation(s) in RCA: 123] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Elbarbary AM, El-Sawy NM, Hegazy ESA. Antioxidative properties of irradiated chitosan/vitamin C complex and their use as food additive for lipid storage. J Appl Polym Sci 2015. [DOI: 10.1002/app.42105] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ahmed M. Elbarbary
- Radiation Research of Polymer Chemistry department; National Center for Radiation Research and Technology; Atomic Energy Authority Nasr City Cairo Egypt
| | - Naeem M. El-Sawy
- Radiation Research of Polymer Chemistry department; National Center for Radiation Research and Technology; Atomic Energy Authority Nasr City Cairo Egypt
| | - El-Sayed A. Hegazy
- Radiation Research of Polymer Chemistry department; National Center for Radiation Research and Technology; Atomic Energy Authority Nasr City Cairo Egypt
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30
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Arancibia MY, López-Caballero ME, Gómez-Guillén MC, Fernández-García M, Fernández-Martín F, Montero P. Antimicrobial and rheological properties of chitosan as affected by extracting conditions and humidity exposure. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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32
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Bali V, Panesar PS, Bera MB. Potential of Immobilization Technology in Bacteriocin Production and Antimicrobial Packaging. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.924138] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Özvural EB, Vural H. Which is the best grape seed additive for frankfurters: extract, oil or flour? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:792-797. [PMID: 24122825 DOI: 10.1002/jsfa.6442] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 08/01/2013] [Accepted: 10/09/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Grape seed products (winery by-products) are valuable vegetable sources to enhance the quality of meat products. In this study, 21 treatments of frankfurters, in three different groups, including 0%, 0.01%, 0.03%, 0.05%, 0.1%, 0.3% and 0.5% grape seed extract (GSE), 0%, 1%, 2%, 4%, 6%, 8% and 10% grape seed oil (GSO), and 0%, 0.5%, 1%, 2%, 3%, 4% and 5% grape seed flour (GSF) were produced in order to compare the differences among them during refrigerated storage for 90 days. RESULTS Increasing the level of GSO made the frankfurters lighter in color (P < 0.05). Lipid oxidation of all the 21 frankfurters were under the limit of deterioration (2.0 mg malonaldehite kg⁻¹ treatment) during 90 days' storage. However, increasing the amount of additives (GSE, GSO and GSF) led to a decrease in overall acceptability for each group. According to the general comparison of the three frankfurter groups in terms of lipid oxidation, TBARS (thiobarbituric acid reactive substances) values of the frankfurters including GSE and GSF were found to be similar, but the frankfurters containing GSO exhibited the highest lipid oxidation (P < 0.05). While the products including GSE were the most acceptable group in terms of overall acceptability, the group produced with GSF received the lowest points (P < 0.05). CONCLUSION Although the three grape seed products have partially undesirable effects on the sensory characteristics of the frankfurters, all these additives showed different positive influences in the production of frankfurters. The results showed that the group of frankfurters including GSE was the best of three different groups of products due to the lipid oxidation and overall acceptability results.
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Affiliation(s)
- Emin Burçin Özvural
- Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, 18100, Merkez, Cankiri, Turkey
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34
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Salinas Y, Ros-Lis JV, Vivancos JL, Martínez-Máñez R, Marcos MD, Aucejo S, Herranz N, Lorente I, Garcia E. A novel colorimetric sensor array for monitoring fresh pork sausages spoilage. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.043] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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35
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Accelerated wound healing and anti-inflammatory effects of physically cross linked polyvinyl alcohol–chitosan hydrogel containing honey bee venom in diabetic rats. Arch Pharm Res 2013; 37:1016-31. [DOI: 10.1007/s12272-013-0308-y] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Accepted: 11/20/2013] [Indexed: 01/13/2023]
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36
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Kanatt SR, Rao M, Chawla S, Sharma A. Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.019] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Vasilatos GC, Savvaidis IN. Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life. Int J Food Microbiol 2013; 166:54-8. [PMID: 23827808 DOI: 10.1016/j.ijfoodmicro.2013.06.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 06/10/2013] [Accepted: 06/16/2013] [Indexed: 11/16/2022]
Abstract
In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP, treated with rosemary oil 0.25% v/w, T-CH; stored under VP, treated with chitosan 1.5% w/v, and T-CH-RO; stored under VP, treated with chitosan 1.5% w/v and rosemary oil 0.25% v/w. Of the microbial microflora species examined, irrespective of treatment, lactic acid bacteria (LAB) constituted the most abundant group. Interestingly, total plate counts (TPCs) and LAB counts, exceeding the limit value of 7logcfu/g, in T and T-RO turkey samples coincided with low taste scores (5 and 6, respectively) on days 12 and 18 of storage. The shelf-life was approximately 10, 17-18 and >21days for the control (T), T-RO, T-CH and T-CH-RO turkey samples, respectively. Thus, a shelf-life extension of 7-8 and >11days was obtained for T-RO and T-CH, and T-CH-RO turkey samples, respectively. The presence of chitosan in T-CH and T-CH-RO samples did not negatively influence the taste of cooked turkey meat.
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Affiliation(s)
- G C Vasilatos
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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38
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Kaur S, Dhillon GS. The versatile biopolymer chitosan: potential sources, evaluation of extraction methods and applications. Crit Rev Microbiol 2013; 40:155-75. [DOI: 10.3109/1040841x.2013.770385] [Citation(s) in RCA: 132] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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39
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Bonilla J, Atarés L, Vargas M, Chiralt A. Properties of wheat starch film-forming dispersions and films as affected by chitosan addition. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.005] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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Serrano R, Bañón S. Reducing SO2 in fresh pork burgers by adding chitosan. Meat Sci 2012; 92:651-8. [DOI: 10.1016/j.meatsci.2012.06.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 06/04/2012] [Accepted: 06/09/2012] [Indexed: 10/28/2022]
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41
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Huang W, Xu H, Xue Y, Huang R, Deng H, Pan S. Layer-by-layer immobilization of lysozyme–chitosan–organic rectorite composites on electrospun nanofibrous mats for pork preservation. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.026] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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VAN SCHALKWYK CHARLESP, HUGO ARNO, HUGO CELIAJ, BOTHMA CARINA. EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00706.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Pirak T, Jangchud A, Jantawat P. Characterisation of physical, chemical and antimicrobial properties of allicin-chitosan complexes. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02978.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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44
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Petrou S, Tsiraki M, Giatrakou V, Savvaidis IN. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. Int J Food Microbiol 2012; 156:264-71. [PMID: 22534355 DOI: 10.1016/j.ijfoodmicro.2012.04.002] [Citation(s) in RCA: 149] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 03/06/2012] [Accepted: 04/01/2012] [Indexed: 10/28/2022]
Abstract
The present study examined the effect of natural antimicrobials: chitosan, oregano and their combination, on the shelf-life of modified atmosphere packaged chicken breast meat stored at 4°C. Treatments examined in the present study were the following: M (control samples stored under modified atmosphere packaging), M-O (samples treated with oregano oil 0.25% v/w, stored under MAP), M-CH (samples treated with chitosan 1.5% w/v, stored under MAP) and M-CH-O (treated with chitosan 1.5% w/v and oregano oil 0.25% v/w, stored under MAP). Treatment, M-CH-O, significantly affected mesophilic Total Plate Counts (TPC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp., and yeasts-moulds during the storage period. Lipid oxidation (as determined by MDA values) of control and treated chicken samples was in general low and below 0.5 mg MDA/kg, showing no oxidative rancidity during the storage period. Addition of chitosan to the chicken samples produced higher (P<0.05) lightness (L*) values as compared to the control samples. The results of this study indicate that the shelf-life of chicken fillets can be extended using, either oregano oil singly, and/or chitosan, by approximately 6 (M-O) and >15 (M-CH and M-CH-O) days. Interestingly, chitosan (M-CH) or chitosan-oregano (M-CH-O) treated chicken samples were sensorially acceptable during the entire refrigerated storage period of 21 days. It is noteworthy that the presence of chitosan in M-CH and M-CH-O samples did not negatively influence the taste of chicken samples, with M-CH samples receiving a higher score (compared to M-CH-O), probably as a result of a distinct and "spicy" lemon taste of chitosan, that was well received by the panelists. Based primarily on sensory data (taste attribute) M-CH and M-O treatments extended the shelf-life of chicken fillets by 6 days, while M-CH-O treatment resulted in a product with a shelf-life of 14 days, maintaining acceptable sensory characteristics.
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Affiliation(s)
- S Petrou
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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45
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Mathenjwa SA, Hugo CJ, Bothma C, Hugo A. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Sci 2012; 91:165-72. [PMID: 22326060 DOI: 10.1016/j.meatsci.2012.01.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2011] [Revised: 01/13/2012] [Accepted: 01/17/2012] [Indexed: 11/26/2022]
Abstract
Boerewors is a South African fresh sausage preserved with 450mg/kg sulphur dioxide (SO(2)). The preservative effects of rosemary (Ros; 260mg/kg) and chitosan (Chi; 10g/kg) were compared to SO(2). Eight boerewors models were formulated. Microbial, colour, lipid and sensory characteristics were evaluated. Chi and Chi in combination with other preservatives had a significant effect on reducing total bacterial, coliform and Enterobacteriaceae counts, comparable to SO(2). Chi, however, had a better effect on decreasing yeasts and mould counts than SO(2). Chi showed good colour properties comparable to SO(2). Ros showed comparable lipid stability to SO(2) but better when compared to Chi. Ros had a better effect on the sensory taste when compared to Chi, but SO(2) was still preferred. Reduced levels of 100mg/kg SO(2) showed good antimicrobial and colour effects in combination with Chi and in combination with Ros as antioxidant and improving the sensory properties. Alternative preservatives can be used to reduce the SO(2) content of boerewors.
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Affiliation(s)
- S A Mathenjwa
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
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46
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Bento RA, Stamford TLM, Stamford TCM, de Andrade SAC, de Souza EL. Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Chang H, Chen Y, Tan F. Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.080] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Özvural EB, Vural H. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci 2010; 88:179-83. [PMID: 21232878 DOI: 10.1016/j.meatsci.2010.12.022] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2009] [Revised: 12/09/2010] [Accepted: 12/14/2010] [Indexed: 11/17/2022]
Abstract
In this study, grape seed flour (GSF) obtained from wine by-products was incorporated into frankfurters at seven concentrations (0, 0.5, 1, 2, 3, 4, and 5%) and the effects occurred on physical, nutritional and sensory characteristics of the products were investigated. The colour values (L*, a* and b*) of frankfurters generally decreased (p < 0.05) on account of the increasing amount of GSF. The utilization of this flour also led to a decline in the oxidation level of the products (p < 0.05), probably due to its antioxidant content. The increment of GSF in the frankfurters enhanced the protein, total dietary fibre and water holding capacity of the treatments (p < 0.05). Although the level of GSF above 0.5% reduced overall acceptability, the frankfurters containing the level up to 2% received scores above the average. The evaluation of wine by-products in the production of healthier and functional frankfurters has been achieved by the study, but further research is necessary to improve palatability of the products.
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Affiliation(s)
- Emin Burçin Özvural
- Faculty of Engineering, Food Engineering Department 06800, Hacettepe University, Beytepe, Ankara, Turkey.
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49
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Zhou GH, Xu XL, Liu Y. Preservation technologies for fresh meat - a review. Meat Sci 2010; 86:119-28. [PMID: 20605688 DOI: 10.1016/j.meatsci.2010.04.033] [Citation(s) in RCA: 292] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2010] [Revised: 04/19/2010] [Accepted: 04/23/2010] [Indexed: 11/28/2022]
Abstract
Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.
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Affiliation(s)
- G H Zhou
- Nanjing Agricultural University, People's Republic of China.
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GIATRAKOU V, NTZIMANI A, SAVVAIDIS IN. Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product. J Food Prot 2010; 73:663-9. [DOI: 10.4315/0362-028x-73.4.663] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 ± 0.5°C for 14 days. The following treatments were examined: control samples stored under aerobic packaging (A), samples stored under MAP (M), samples treated with 1.5% chitosan (vol/wt) and stored under MAP (M-CH), samples treated with 0.2% thyme essential oil (vol/wt) (M-T), and samples treated with 1.5% chitosan (vol/wt) and 0.2% thyme essential oil (vol/wt) and stored under MAP (M-CH-T). Treatment M-CH-T significantly affected aerobic plate counts and counts of lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and yeasts and molds during the entire storage period. Similarly, lipid oxidation of the RTC product was retarded (M-CH-T treatment) during storage, whereas redness was maintained in M-T, M-CH, and M-CH-T samples. Based primarily on sensory data (taste attribute), M-CH and M-T treatments extended RTC product shelf life by 6 days, whereas M-CH-T treatment resulted in a product with a shelf life of 14 days that maintained acceptable sensory characteristics (shelf life of the control was 6 days).
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Affiliation(s)
- V. GIATRAKOU
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - A. NTZIMANI
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - I. N. SAVVAIDIS
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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