1
|
Martinez-Soto CE, McClelland M, Kropinski AM, Lin JT, Khursigara CM, Anany H. Multireceptor phage cocktail against Salmonella enterica to circumvent phage resistance. Microlife 2024; 5:uqae003. [PMID: 38545601 PMCID: PMC10972627 DOI: 10.1093/femsml/uqae003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/18/2024] [Accepted: 03/11/2024] [Indexed: 04/14/2024]
Abstract
Non-Typhoidal Salmonella (NTS) is one of the most common food-borne pathogens worldwide, with poultry products being the major vehicle for pathogenesis in humans. The use of bacteriophage (phage) cocktails has recently emerged as a novel approach to enhancing food safety. Here, a multireceptor Salmonella phage cocktail of five phages was developed and characterized. The cocktail targets four receptors: O-antigen, BtuB, OmpC, and rough Salmonella strains. Structural analysis indicated that all five phages belong to unique families or subfamilies. Genome analysis of four of the phages showed they were devoid of known virulence or antimicrobial resistance factors, indicating enhanced safety. The phage cocktail broad antimicrobial spectrum against Salmonella, significantly inhibiting the growth of all 66 strains from 20 serovars tested in vitro. The average bacteriophage insensitive mutant (BIM) frequency against the cocktail was 6.22 × 10-6 in S. Enteritidis, significantly lower than that of each of the individual phages. The phage cocktail reduced the load of Salmonella in inoculated chicken skin by 3.5 log10 CFU/cm2 after 48 h at 25°C and 15°C, and 2.5 log10 CFU/cm2 at 4°C. A genome-wide transduction assay was used to investigate the transduction efficiency of the selected phage in the cocktail. Only one of the four phages tested could transduce the kanamycin resistance cassette at a low frequency comparable to that of phage P22. Overall, the results support the potential of cocktails of phage that each target different host receptors to achieve complementary infection and reduce the emergence of phage resistance during biocontrol applications.
Collapse
Affiliation(s)
- Carlos E Martinez-Soto
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Rd W, N1G 5C9, Guelph, Ontario, Canada
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, 50 Stone Rd E, N1G 2W1, Guelph, Ontario, Canada
| | - Michael McClelland
- Department of Microbiology and Molecular Genetics, School of Medicine, University of California, Irvine, 811 Health Sciences Road, CA 92614, United States
| | - Andrew M Kropinski
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, 419 Gordon St, Guelph, ON N1G 2W1, Canada
| | - Janet T Lin
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Rd W, N1G 5C9, Guelph, Ontario, Canada
| | - Cezar M Khursigara
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, 50 Stone Rd E, N1G 2W1, Guelph, Ontario, Canada
| | - Hany Anany
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Rd W, N1G 5C9, Guelph, Ontario, Canada
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, 50 Stone Rd E, N1G 2W1, Guelph, Ontario, Canada
| |
Collapse
|
2
|
Timón ML, Palacios I, López-Parra M, Delgado-Adámez J, Ramírez R. Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers. Foods 2023; 12:3820. [PMID: 37893713 PMCID: PMC10606788 DOI: 10.3390/foods12203820] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/06/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment (p < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) (p < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color (ΔE processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples (p > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage (p < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups (p < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.
Collapse
Affiliation(s)
- María Luisa Timón
- Food Technology, Agriculture Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Irene Palacios
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| | - Montaña López-Parra
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| | - Jonathan Delgado-Adámez
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| | - Rosario Ramírez
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; (I.P.); (M.L.-P.); (J.D.-A.)
| |
Collapse
|
3
|
Lee A, Maks-Warren N, Aguilar V, Piszczor K, Swicegood B, Ye M, Warren J, O'Neill E, Fleck M, Tejayadi S. Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Diet Pet Foods Using High-Pressure Processing. J Food Prot 2023; 86:100124. [PMID: 37414286 DOI: 10.1016/j.jfp.2023.100124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/08/2023]
Abstract
Pet food formulated with raw meat can pose health risks to pets and humans. High-pressure processing (HPP) was evaluated to achieve a 5-log reduction ofSalmonella,E. coliSTEC, andL. monocytogenesin commercial raw pet foods and maintain a 5-log reduction throughout post-HPP storage.Three formulation types that varied in the amounts of striated meat, organ meat, bone, seeds, and other ingredients (fruits, vegetables, and minor ingredients) designated as A-, S-, and R-formulations were used. Eight raw diet pet foods, consisting of three beef formulations (A-, S- and R-Beef), three chicken formulations (A-, S-, and R-Chicken), and two lamb formulations (A- and S-Lamb), were inoculated with 7 log CFU/g cocktails ofSalmonella,E. coliSTEC orL. monocytogenes, HPP at 586 MPa for 1-4 min, and stored refrigerated (4°C) or frozen (-10 to -18°C) for 21 days with microbiological analyses at various time intervals. A- formulations (20-46% meat, 42-68% organs, 0.9-1.3% seeds, and 10.7-11.1% fruits, vegetables, and minor ingredients) inoculated withSalmonellaand treated at 586 MPa for at least 2 min achieved a 5-log reduction 1 day post-HPP and maintained that inactivation level during frozen storage. A- and S-formulations inoculated withE. coliSTEC and treated at 586 MPa for at least 2 min achieved a 5-log reduction from day 6 of frozen storage. L. monocytogeneswas more HPP resistant thanSalmonellaandE. coliSTEC.S-formulations containing chicken or beef and stored frozen post-HPP had lower inactivation of L. monocytogenes compared to A-formulations containing chicken or beef. S-Lamb had higher frozen storage inactivation (5.95 ± 0.20 log CFU/g) compared to chicken (2.52 ± 0.38 log CFU/g) or beef (2.36 ± 0.48 log CFU/g). HPP coupled with frozen storage time was effective in achieving and maintaining a 5-log reduction ofSalmonellaandE. coliSTEC whileL. monocytogeneswas more resistant and requires further optimization to achieve a 5-log reduction.
Collapse
Affiliation(s)
- Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Nicole Maks-Warren
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Viviana Aguilar
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Karolina Piszczor
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Brittany Swicegood
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Mu Ye
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Joshua Warren
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Edward O'Neill
- EEON Food Consulting, LLC, 8925 S. 28th St, Lincoln, NE 68516-6060, USA
| | - Mark Fleck
- Universal Pure, 1601 Pioneers Blvd, Lincoln, NE 68502, USA
| | - Susy Tejayadi
- Instinct Pet Food, 55 Westport Plaza Drive, Suite 200, St. Louis, MO 63146, USA
| |
Collapse
|
4
|
Sbardelotto PRR, Balbinot-Alfaro E, da Rocha M, Alfaro AT. Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges. Crit Rev Food Sci Nutr 2022; 63:10303-10318. [PMID: 35647788 DOI: 10.1080/10408398.2022.2081664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.
Collapse
Affiliation(s)
- Paula R R Sbardelotto
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil
| | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Alexandre T Alfaro
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| |
Collapse
|
5
|
Serra-castelló C, Possas A, Jofré A, Garriga M, Bover-cid S. Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent. Food Microbiol 2022. [DOI: 10.1016/j.fm.2022.104002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 12/12/2022]
|
6
|
Park E, Park S, Hwang JH, Jung AH, Park SH, Yoon Y. Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken. Food Sci Anim Resour 2022; 42:142-152. [PMID: 35028580 PMCID: PMC8728503 DOI: 10.5851/kosfa.2021.e69] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/24/2021] [Accepted: 10/30/2021] [Indexed: 11/19/2022] Open
Abstract
The present study was aimed at examining the antibacterial effects of non-thermal
decontamination processes, which are equivalent to thermal treatment, to ensure
microbiological safety of raw ground chicken. Escherichia coli
or Salmonella were inoculated into 25 g of raw ground chicken
samples. The raw ground chicken samples were non-treated or treated with high
hydrostatic pressure (HHP) at 500 MPa (1–7 min), light-emitting diode
(LED) irradiation at 405 nm wavelength (30–120 min), and heat at
70°C, 90°C (1–60 min), and 121°C (1–15 min).
E. coli and Salmonella cell counts were
enumerated after treatments. Moreover, the color parameters of treated raw
ground chicken were analyzed. HHP treatment reduced E. coli and
Salmonella cell counts by more than 5 Log CFU/g and more
than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were
equivalent to those of thermal treatment. However, LED irradiation reduced
Salmonella cell counts by only 0.9 Log CFU/g after 90 min
of treatment, and it did not reduce E. coli cell counts for 90
min. Compared with those of the non-treated samples, the
ΔE (total color difference) values of the samples
treated with HHP were high, whereas the ΔE values of the
samples treated with LED irradiation were low (1.93–2.98). These results
indicate that despite color change by HHP treatment, HHP treatment at 500 MPa
could be used as a non-thermal decontamination process equivalent to thermal
treatment.
Collapse
Affiliation(s)
- Eunyoung Park
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Sangeun Park
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeong Hyeon Hwang
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
| | - Ah Hyun Jung
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| |
Collapse
|
7
|
Affiliation(s)
- Sasireka Rajendran
- Department of Food Process Engineering Tamil Nadu Agricultural University Coimbatore India
| | | | | |
Collapse
|
8
|
Vişan VG, Chiş MS, Păucean A, Mureșan V, Pușcaș A, Stan L, Vodnar DC, Dulf FV, Țibulcă D, Vlaic BA, Rusu IE, Kadar CB, Vlaic A. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods 2021; 10:2012. [PMID: 34574122 DOI: 10.3390/foods10092012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 01/04/2023] Open
Abstract
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
Collapse
|
9
|
LOS PR, MARSON GV, DUTCOSKY SD, NOGUEIRA A, MARINHO MT, SIMÕES DRS. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation. Food Sci Technol 2020. [DOI: 10.1590/fst.22518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Alessandro NOGUEIRA
- Universidade Estadual de Ponta Grossa, Brasil; Universidade Estadual de Ponta Grossa, Brasil
| | | | | |
Collapse
|
10
|
Reitermayer D, Kafka TA, Lenz CA, Vogel RF. Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03487-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
11
|
Sungsinchai S, Niamnuy C, Wattanapan P, Charoenchaitrakool M, Devahastin S. Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review. Compr Rev Food Sci Food Saf 2019; 18:1898-1912. [PMID: 33336963 DOI: 10.1111/1541-4337.12495] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/16/2019] [Accepted: 07/28/2019] [Indexed: 12/27/2022]
Abstract
Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high-pressure processing, high-hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound-assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture-modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three-dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.
Collapse
Affiliation(s)
- Sirada Sungsinchai
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Chalida Niamnuy
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand.,Research Network of NANOTEC-KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Pattra Wattanapan
- Dept. of Rehabilitation Medicine, Faculty of Medicine, and Dysphagia Research Group, Khon Kaen Univ., Khon Kaen, 40002, Thailand
| | - Manop Charoenchaitrakool
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Bangkok, 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, 10300, Thailand
| |
Collapse
|
12
|
O'Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
13
|
Lee H, Joo N. Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf. Korean J Food Sci Anim Resour 2018; 38:570-579. [PMID: 30018500 PMCID: PMC6048365 DOI: 10.5851/kosfa.2018.38.3.570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 05/16/2018] [Accepted: 05/20/2018] [Indexed: 11/16/2022] Open
Abstract
The study investigated antioxidative properties and rectal cancer cell inhibition effect of amaranth (Amaranthus cruentus L.) cauline leaves (ACL) to produce the sausage with ACL powder (ACLP). Antioxidative effects of ACLP prepared with different stem lengths (10-45 cm) were evaluated through DPPH, ABTS, reducing power, total phenol, and total flavonoid. Inhibition effect on rectal cancer cells growth was also examined with CT-26 cell. To determine appropriate ACL amounts in sausage formula, response surface methodology was used. The sausages without ACL (control) and the sausage with ACL (ACLP sausage) were the subjected to the examinations of antioxidation, growth inhibition on CT-26, and physicochemical properties (pH and water content). ACLP made from the leaf with 15 cm length stem generally showed the highest antioxidative effect through results of DPPH, ABTS, reducing power, total phenol, and total flavonoid. ACLP also showed inhibition effect on the proliferation of CT-26, depending on concentration of ACLP. The surface response model showed that 4.87 g of ACLP was optimized amount for sausage production. Physicochemical properties between optimized ACLP and control sausages were not significantly different. Higher antioxidative effect of optimized ACLP sausage extract was observed (p<0.05) in antioxidation tests than control sausage extract except for DPPH. Cell viability of CT-26 cells were higher (p<0.05) in ACLP than in control sausage extracts. These results indicate that ACLP has functional effects on antioxidation activity and growth inhibition on CT-26 cell, and thus, it should be useful as a supplement in sausage, which may some effect as ACLP itself.
Collapse
Affiliation(s)
| | - Nami Joo
- Department of Food & Nutrition, Sookmyung Women’s
University, Seoul 04310, Korea
| |
Collapse
|
14
|
Kim HJ, Yong HI, Lee HJ, Jung S, Kwon JH, Heo KN, Jo C. Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure. Korean J Food Sci Anim Resour 2016; 36:283-8. [PMID: 27194939 PMCID: PMC4869557 DOI: 10.5851/kosfa.2016.36.2.283] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 11/24/2015] [Accepted: 12/04/2015] [Indexed: 12/31/2022] Open
Abstract
The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.
Collapse
Affiliation(s)
- Hyun-Joo Kim
- Post-harvest Technology Division, National Institute of Crop Science, RDA, Suwon 16616, Korea
| | | | | | - Samooel Jung
- Department of Animal Science and Technology, Chungnam National University, Daejeon 34134, Korea
| | - Joong-Ho Kwon
- Department of Food Science and Technology, Kyungpook National University, Daegu 41566, Korea
| | - Kang Nyung Heo
- Department of Poultry Science, National Institute of Animal Science, RDA, Cheonan 31016, Korea
| | - Cheorun Jo
- Corresponding author: Cheorun Jo, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. Tel: +82-2-880-4804, Fax: +82-2-873-2211, E-mail:
| |
Collapse
|
15
|
Baek KH, Utama DT, Lee SG, An BK, Lee SK. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat. Asian-Australas J Anim Sci 2016; 29:865-71. [PMID: 27004822 PMCID: PMC4852254 DOI: 10.5713/ajas.15.1050] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 02/06/2016] [Accepted: 03/08/2016] [Indexed: 11/27/2022]
Abstract
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.
Collapse
Affiliation(s)
- Ki Ho Baek
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dicky Tri Utama
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Seung Gyu Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Byoung Ki An
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Sung Ki Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| |
Collapse
|
16
|
Alahakoon AU, Jayasena DD, Jung S, Kim SH, Kim HJ, Jo C. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12480] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amali U. Alahakoon
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
- Department of Animal Science; Uva Wellassa University; Badulla Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
| |
Collapse
|
17
|
Georget E, Sevenich R, Reineke K, Mathys A, Heinz V, Callanan M, Rauh C, Knorr D. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
18
|
Kim HJ, Kruk ZA, Jung Y, Jung S, Lee HJ, Jo C. Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid. INNOV FOOD SCI EMERG 2014; 26:86-92. [DOI: 10.1016/j.ifset.2014.06.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|