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Bogusz R, Bryś J, Onopiuk A, Rybak K, Witrowa-Rajchert D, Nowacka M. Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods. Molecules 2023; 28:8121. [PMID: 38138608 PMCID: PMC10745468 DOI: 10.3390/molecules28248121] [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: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
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2
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Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers. Meat Sci 2023; 199:109143. [PMID: 36827828 DOI: 10.1016/j.meatsci.2023.109143] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/04/2023] [Accepted: 02/16/2023] [Indexed: 02/21/2023]
Abstract
Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Navarro Rodríguez de Vera C, Fernández-López J, Viuda-Martos M. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. Biomolecules 2023; 13:biom13050778. [PMID: 37238648 DOI: 10.3390/biom13050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
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Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Casilda Navarro Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow. Heliyon 2022; 8:e09615. [PMID: 35706940 PMCID: PMC9189876 DOI: 10.1016/j.heliyon.2022.e09615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/27/2022] [Accepted: 05/27/2022] [Indexed: 11/22/2022] Open
Abstract
This study evaluated the physio-chemical properties of a structural lipid (SL) obtained by the enzymatical incorporation of flaxseed oil into mutton tallow (MT). By measuring the melting point, colour, safety, fatty acids, apparent viscosity, shear stress and volatile compounds of the samples, the results showed that compared to MT, SL exhibited lower L∗(lightness) value, melting point, apparent viscosity and shear stress (p < 0.05). Noteworthy, the Saturated fatty acids (SFA)content of MT was reduced from 61.46% to 25.49% (p < 0.05), although SL was found to be more prone to oxidation during storage. The clearest discrepancy in volatile compounds was the increase of heterocyclic compounds in SL. In summary, improving the edible properties of animal fats by adding vegetable oils is an effective solution, and SL may have a great potential to be developed into a high-quality product with improved nutritional composition of animal fat.
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Serikkyzy M, Jumabekova G, Zheldybayeva A, Matibayeva A, Omirbay R, Balev D. Improving the organoleptic and structural-chemical properties of semi-smoked sausages. Saudi J Biol Sci 2022; 29:1510-1514. [PMID: 35280540 PMCID: PMC8913421 DOI: 10.1016/j.sjbs.2021.11.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/13/2021] [Accepted: 11/13/2021] [Indexed: 11/15/2022] Open
Abstract
The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different concentrations, and to assess the technological risks in the production of sausages. 400 pieces of semi-finished sausages were divided into 4 groups, 100 pieces each. The sausages for the first control group were made according to the “Krakowska” recipe. The remaining three groups were experimental, with the addition of goji berry at different concentrations (30, 50 and 70 g per 100 kg of meat). The prepared samples were analysed for the content of particulate matter and water using hydrological methods. All experimental samples were recorded with a decrease in water activity by 1.2 times compared with the control (p ≤ 0.05 between the 1st and 4th groups). A new technology for the production of semi-smoked sausage adding goji berries powder at a concentration of 0.3, 0.5, and 0.7% to meat is proposed and tested. The addition of goji berries provides solidity to the sausage samples, as well as better organoleptic and structural-chemical properties compared to the control.
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7
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Serikkyzy M, Jumabekova G, Zheldybayeva A, Matibayeva A, Omirbay R, Balev D. Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2034695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mira Serikkyzy
- Department of Food Safety and Quality, Almaty Technological University, Almaty, Republic of Kazakhstan
| | - Gulzira Jumabekova
- Department of Food Safety and Quality, Almaty Technological University, Almaty, Republic of Kazakhstan
| | - Ainur Zheldybayeva
- Department of Food Safety and Quality, Almaty Technological University, Almaty, Republic of Kazakhstan
| | - Ainur Matibayeva
- Department of Food Technology, Almaty Technological University, Almaty, Republic of Kazakhstan
| | - Roza Omirbay
- Department of Food Safety and Quality, Almaty Technological University, Almaty, Republic of Kazakhstan
| | - Desislav Balev
- Department of Technology of Meat and Fish Products, University of Food Technologies, Plovdiv, Republic of Bulgaria
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8
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Preservative Effect of Compound Spices Extracts on Marinated Chicken. Poult Sci 2022; 101:101778. [PMID: 35299065 PMCID: PMC8927821 DOI: 10.1016/j.psj.2022.101778] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 01/29/2022] [Accepted: 02/01/2022] [Indexed: 11/23/2022] Open
Abstract
The antimicrobial effect of 21 nature spices essential oils (EOs) on marinated chicken was investigated and response surface analysis was applied to obtain the optimal combination. Cassia bark EO, cinnamon EO, tea tree EO, and angelica EO had the best antibacterial effect. Their inhibition zone diameters (IZD) were 23 mm, 21 mm, 15 mm, and 12 mm, and their minimal bactericidal concentrations (MBC) were 1.25 μL/mL, 1.25 μL/mL, 10.00 μL/mL, 20.00 μL/mL. Using the Box-Behnken Design model, with the minimum total number of spoilage bacteria as the evaluation index, the optimal mixture was cassia bark EO 2.40 μL/mL, cinnamon EO 1.00 μL/mL, tea tree EO 3.50 μL/mL, and angelica EO 9.00 μL/mL. Compared with the control group, the total number of colonies was reduced by 1.3 log unites at the 12th sampling day, and the protein degradation process was slowed down owing to the preservative addition. These results indicate the potential application of nature extracts in chicken and other meat preservation.
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9
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Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poult Sci 2022; 101:101723. [PMID: 35172234 PMCID: PMC8851260 DOI: 10.1016/j.psj.2022.101723] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/23/2022] Open
Abstract
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.
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LIMA TLS, Costa GFD, ALVES RDN, ARAÚJO CDLD, SILVA GFGD, RIBEIRO NL, FIGUEIREDO CFVD, ANDRADE ROD. Vegetable oils in emulsified meat products: a new strategy to replace animal fat. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.103621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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LIMA TLS, COSTA GFD, CRUZ GRBD, ARAÚJO ÍBDS, RIBEIRO NL, FERREIRA VCDS, SILVA FAPD, BELTRÃO FILHO EM. Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.24721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Hu H, Li Y, Zhang L, Tu H, Wang X, Ren L, Dai S, Wang L. Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage. Foods 2021; 10:foods10092167. [PMID: 34574276 PMCID: PMC8470120 DOI: 10.3390/foods10092167] [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: 08/18/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.
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Affiliation(s)
- Hewen Hu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
- College of Humanities (College of Home Economics), Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Yue Li
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Long Zhang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Huajie Tu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Xinyu Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun 130022, China;
| | - Siqi Dai
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
- Correspondence: ; Tel.: +86-158-4301-5766
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Perez-Palacios T, Solomando JC, Ruiz-Carrascal J, Antequera T. Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method. Food Chem 2021; 371:130995. [PMID: 34537610 DOI: 10.1016/j.foodchem.2021.130995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 08/27/2021] [Accepted: 08/29/2021] [Indexed: 11/18/2022]
Abstract
The quantification of fatty acids (FA) in meat products is frequently carried out by two-stage methylation procedures followed by long gas chromatography (GC) runs. This work aimed to simplify this methodology by means of a one-stage transmethylation method and a fast GC run, evaluating the influence of sample preparation, reagents and type of heating on the amount of FA in different meat products and optimizing a fast GC-FID (flame ionization detector) run. This allowed to establish the optimum combination of parameters (methanol + chlorotrimethylsilane, lyophilized samples and oven heating) to achieve the quantification of the highest possible amount of FA and to reduce the time of GC run from 60 to 10 min. The quality evaluation of this method obtained satisfactory results. Thus, the quantification of FA in meat products was achieved in a straightforwardly and quickly way by using a one-stage transmethylation procedure followed by a fast GC-FID run.
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Affiliation(s)
- Trinidad Perez-Palacios
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
| | - Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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Jouki M, Shakouri MJ, Khazaei N. Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01116-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Badar IH, Liu H, Chen Q, Xia X, Kong B. Future trends of processed meat products concerning perceived healthiness: A review. Compr Rev Food Sci Food Saf 2021; 20:4739-4778. [PMID: 34378319 DOI: 10.1111/1541-4337.12813] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/03/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022]
Abstract
The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications-A Review. Foods 2021; 10:foods10061354. [PMID: 34199220 PMCID: PMC8231891 DOI: 10.3390/foods10061354] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/08/2021] [Accepted: 06/11/2021] [Indexed: 02/07/2023] Open
Abstract
Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed.
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Chaijan M, Panpipat W. Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110289] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Widyastuti ES, Rosyidi D, Radiati LE, Purwadi P. Interactions between beef salt-soluble proteins and elephant foot yam ( Amorphophallus campanulatus) flour in heat-induced gel matrix development. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:533-542. [PMID: 32803185 PMCID: PMC7416160 DOI: 10.5187/jast.2020.62.4.533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 04/06/2020] [Accepted: 06/03/2020] [Indexed: 11/20/2022]
Abstract
The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90°C for 20 min, and cooled down at 4°C for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength (p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.
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Affiliation(s)
- Eny Sri Widyastuti
- Doctoral Program, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Djalal Rosyidi
- Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Lilik Eka Radiati
- Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Purwadi Purwadi
- Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
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Peña-Saldarriaga LM, Pérez-Alvarez JA, Fernández-López J. Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts. Foods 2020; 9:E507. [PMID: 32316395 PMCID: PMC7230277 DOI: 10.3390/foods9040507] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/09/2020] [Accepted: 04/14/2020] [Indexed: 11/30/2022] Open
Abstract
During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages.
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Affiliation(s)
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, Spain;
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, Spain;
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Gurinovich G, Patrakova I, Seregin S, Gargaeva A, Alekseevnina O, Myshalova O, Patshina M. Biological value of semi-smoked sausages with cedar oil cake. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-30-39] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage.
Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days.
Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity.
Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.
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