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Xiao H, Yin D, Du L, Li G, Lin J, Fang C, Shen S, Xiao G, Fang R. Effects of pork sausage on intestinal microecology and metabolism in mice. J Sci Food Agric 2024; 104:3413-3427. [PMID: 38111159 DOI: 10.1002/jsfa.13227] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 12/01/2023] [Accepted: 12/16/2023] [Indexed: 12/20/2023]
Abstract
BACKGROUND Processed meat, as an important part of the human diet, has been recognized as a carcinogen by the International Agency for Research on Cancer (IARC). Although numerous epidemiological reports supported the IARC's view, the relevant evidence of a direct association between processed meat and carcinogenicity has been insufficient and the mechanism has been unclear. This study aims to investigate the effects of pork sausage (as a representative example of processed meat) intake on gut microbial communities and metabolites of mice. Microbial communities and metabolites from all groups were analyzed using 16S rRNA gene sequencing and Ultra performance liquid chromatography-quadrupole-time of flight-mass spectrometer (UPLC-Q-TOF/MS), respectively. RESULTS The levels of Bacteroidetes, Bacteroides, Alloprevotella, Lactobacillus, Prevotella_9, Lachnospiraceae_NK4A136_group, Alistipes, Blautia, Proteobacteria, Firmicutes, Allobaculum, Helicobacter, Desulfovibrio, Clostridium_sensu_stricto_1, Ruminococcaceae_UCG-014, Lachnospiraceae_UCG-006 and Streptococcus (P < 0.05) were obviously altered in the mice fed a pork sausage diet. Twenty-seven metabolites from intestinal content samples and fourteen matabolites from whole blood samples were identified as potential biomarkers from multivariate analysis, including Phosphatidic acid (PA), Sphingomyelin (SM), Lysophosphatidylcholine (LysoPC), Diglyceride (DG), D-maltose, N-acylamides and so forth. The significant changes in these biomarkers demonstrate metabonomic variations in pork sausage treated rats, especially carbohydrate metabolism, lipid metabolism, and amino acid metabolism. CONCLUSION The present study provided evidence that a processed meat diet can increase the risk of colorectal cancer and other diseases significantly by altering the microbial community structure and disrupting the body's metabolic pathways. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hailong Xiao
- Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, China
- Hangzhou Institute for Food and Drug Control, Hangzhou, China
| | - Danhan Yin
- Hangzhou Institute for Food and Drug Control, Hangzhou, China
| | - Lidan Du
- Hangzhou Institute for Food and Drug Control, Hangzhou, China
| | - Gaotian Li
- Hangzhou Institute for Food and Drug Control, Hangzhou, China
| | - Jie Lin
- Hangzhou Institute for Food and Drug Control, Hangzhou, China
| | - Chenyu Fang
- Hangzhou Institute for Food and Drug Control, Hangzhou, China
| | - Shaolin Shen
- Hangzhou Xiaoshan Institute of Measurement for Quality and Technique Supervision, Hangzhou, China
| | - Gongnian Xiao
- Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, China
| | - Ruosi Fang
- Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, China
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Chung PL, Lufaniyao KS, Gavahian M. Development of Chinese-Style Sausage Enriched with Djulis ( Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People's Traditional Food. Foods 2023; 13:91. [PMID: 38201119 PMCID: PMC10778872 DOI: 10.3390/foods13010091] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/20/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage's texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products' sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers.
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Affiliation(s)
- Pei-Ling Chung
- Department of Pet Care and Grooming, Tajen University, Pingtung 90741, Taiwan; (P.-L.C.); (K.-S.L.)
| | - Ku-Sang Lufaniyao
- Department of Pet Care and Grooming, Tajen University, Pingtung 90741, Taiwan; (P.-L.C.); (K.-S.L.)
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
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Trejo A, Martín MJ, Gómez-Quintana A, Cava R, García-Parra JJ, Ramírez MR. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo). J Food Sci 2021; 86:1963-1978. [PMID: 33884640 DOI: 10.1111/1750-3841.15698] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 10/21/2020] [Revised: 02/04/2021] [Accepted: 02/27/2021] [Indexed: 12/29/2022]
Abstract
The stability after hydrostatic high pressure (HHP) (600 MPa/8 min/10 °C) and 180 days of storage at 4 and 20 °C was evaluated on Iberian dry-cured pork sausages (chorizo) packaged sliced or as half-pieces from pigs raised outdoors. Microbiological, physical-chemical, oxidative, and sensory changes were analyzed. The evolution of mesophilic aerobic and molds and yeasts counts was different in the half and sliced packaged pork sausages after processing and during storage. Sliced and half-packaged pork sausages had instrumental color stability after HHP and during storage. TBA-RS values were quite stable in both products. Protein oxidation values of pork sausage in half-products were increased by at 20 °C. In sliced pork sausage, both HPP and 20 °C storage favored the development of protein oxidation at the end of storage. In the sensory analysis, the sliced product developed more rancidity than the half-pieces during the storage. Therefore, the storage temperature has great importance for the preservation of dry-cured pork sausages, the increases of protein oxidation, and rancidity could reduce the shelf-life at these conditions. The presentation of the product is also relevant when HHP is applied, and this would also compromise the stability of the product when it is stored at room temperature. PRACTICAL APPLICATION: Chorizo is a traditional dry-fermented pork sausage that is generally considered to be microbiologically safe. However, the initial contamination of the raw materials, and some processes, such as the slicing or packaging, can compromise the safety of these products. Additionally, packaged dry-cured sausages require long shelf-life, and although they are normally stored at refrigeration temperature; sometimes, they are preserved at room temperature. The application of hydrostatic high pressure could increase the safety of dry-cured meat products even when they are stored at room temperature. Initial characteristics of each type of pork sausage could determine their technological behavior during processing or during storage under different conditions.
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Affiliation(s)
- A Trejo
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - M J Martín
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - A Gómez-Quintana
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - R Cava
- TRADINNOVAL Research Group, INBIo G+C, University of Extremadura, Campus Universitario, Cáceres, Spain
| | - J J García-Parra
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - M R Ramírez
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
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Ramachandraiah K, Chin KB. Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages. Food Sci Anim Resour 2021; 41:110-121. [PMID: 33506221 PMCID: PMC7810399 DOI: 10.5851/kosfa.2020.e86] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 08/29/2020] [Revised: 10/05/2020] [Accepted: 10/25/2020] [Indexed: 12/18/2022] Open
Abstract
Meat industries utilize plant material such as celery in cured meat products.
Extraction of valuable bioactive compounds, nitrates and nitrites often involves
processes that increase cost or lack sustainability. Thus, this study
investigated the effect of ball-milled celery powders (CP) on the
physicochemical, antioxidant, and antimicrobial properties along with curing
efficiency in comminuted meat product. Pork sausages loaded with CPs with
different average particle sizes: 265 μm (T1), 68 μm (T2) and 7
μm (T3) were compared to those added without and with sodium nitrite (150
ppm). The a* values were increased for sausages with larger particle size. The
L* values decreased for all CPs. Residual nitrite for all particle sizes
increased in the earlier stages and decreased at the end of storage period. The
curing efficiency also increased for larger size particles with an increase
until day 9 followed by a gradual decrease. Superfine CP had a tendency to
improve the antioxidant activities. The antimicrobial activity of CPs was not
comparable with nitrite added sausages. The textural parameters remained
unaffected by particle size. Thus, instead of extracts or juices, micronized CPs
could be used to improve the antioxidant activities and curing efficiency of
label friendly reformulated meat products.
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Affiliation(s)
- Karna Ramachandraiah
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Koo Bok Chin
- Department of Animal Science and Research Institute for Functional Halal Animal Products, Chonnam National University, Gwangju 61186, Korea
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Chang SH, Chen CH, Tsai GJ. Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage. Mar Drugs 2020; 18:E70. [PMID: 31978959 DOI: 10.3390/md18020070] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [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: 12/30/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 11/25/2022] Open
Abstract
The effects of chitosan with 95% deacetylation degree (DD95) on the spore germination, cell proliferation, and heat resistance of Clostridium perfringens CCRC 10,648 and CCRC 13,019 were investigated, and its application on pork sausage with sodium nitrite reduction was also evaluated. DD95 chitosan can strongly reduce the heat resistance of both strains. The D80 and D100 values for strain CCRC 13,019 decreased from 40.98 and 4.64 min to 39.21 and 3.26 min, respectively, as a result of adding 250 ppm DD95; meanwhile, addition of chitosan decreased the D80 and D100 values for CCRC 10,648 from 41.15 and 6.46 min to 39.52 and 3.78 min, respectively. In pork sausage, addition of 3000 ppm DD95 chitosan considerably slowed down the bacterial proliferation and volatile basic nitrogen production. There were no significant differences in color (L* and b* values), shearing force, and hardness in the pork sausages with or without DD95 chitosan during storage at 4 and 25 °C. However, the addition of DD95 chitosan in pork sausage significantly retarded the decrease of the a* value. Therefore, DD95 chitosan could reduce the concentration of sodium nitrite required in pork sausages for color retention.
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Jeong Y, Han Y. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho ( Opuntia humifusa f. jeollaensis) Fruit Powders. Food Sci Anim Resour 2019; 39:953-965. [PMID: 31950111 PMCID: PMC6949519 DOI: 10.5851/kosfa.2019.e85] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [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: 10/15/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 11/24/2022] Open
Abstract
In this study, the Opuntia humifusa f.
jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as
a source of viscous dietary fiber and color pigmentation in sausage production
to improve quality characteristics, including cooking loss and emulsion
stability. Control and treatment sausages were formulated with 0%,
1%, 5%, and 10% WCF powder, respectively, and the following
quality measures were investigated: general composition, fiber content, cooking
loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The
moisture, dietary fiber, and ash contents showed increasing trends (all
p<0.05) with increasing concentrations of fruit powder. Conversely, crude
protein and crude fat contents exhibited decreasing trends with increasing fruit
powder concentrations (p<0.05). Moreover, both the moisture and dietary
fiber contents affected cooking loss, water retention capacity, and the sausage
texture, causing the cooking loss to decrease, while the water and oil retention
capacity increased (p<0.05) with increasing concentrations of WCF powder.
Furthermore, hardness exhibited a significant decreasing trend as the
concentration of WCF powder increased (p<0.05). This finding suggested
that both dietary fiber and viscous materials, along with the protein and
moisture content, affected the product hardness. In addition, sensory evaluation
of the WCF powder groups showed better results than did the control group, and
the strongest results obtained for the group containing 5% fruit powder
(p<0.05). Therefore, this study suggests that WCF powder improves the
quality of emulsified sausages and can potentially be applied as a
naturally-derived additive.
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Affiliation(s)
- Yiji Jeong
- Department of Food & Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Youngsil Han
- Department of Food & Nutrition, Sookmyung Women's University, Seoul 04310, Korea
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Choi J, Kim N, Choi HY, Han YS. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages. Food Sci Anim Resour 2019; 39:742-755. [PMID: 31728444 PMCID: PMC6837902 DOI: 10.5851/kosfa.2019.e62] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 09/03/2019] [Accepted: 09/05/2019] [Indexed: 11/06/2022] Open
Abstract
Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.
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Affiliation(s)
- Jinhee Choi
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
| | - Nami Kim
- Department of Food Service Management and
Nutrition, Kongju National University, Yesan 32439,
Korea
| | - Hae Yeon Choi
- Department of Food Service Management and
Nutrition, Kongju National University, Yesan 32439,
Korea
| | - Young Sil Han
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
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Bhuyan D, Das A, Laskar SK, Bora DP, Tamuli S, Hazarika M. Effect of different smoking methods on the quality of pork sausages. Vet World 2018; 11:1712-1719. [PMID: 30774263 PMCID: PMC6362332 DOI: 10.14202/vetworld.2018.1712-1719] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [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: 08/13/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022] Open
Abstract
Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.
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Affiliation(s)
- Debajit Bhuyan
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Ankur Das
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Saurabh Kumar Laskar
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Durlav Prasad Bora
- Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Shantanu Tamuli
- Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Mineswar Hazarika
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
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Cluff M, Steyn H, Charimba G, Bothma C, Hugo CJ, Hugo A. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. J Sci Food Agric 2016; 96:4048-4055. [PMID: 26711322 DOI: 10.1002/jsfa.7602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 12/19/2015] [Accepted: 12/21/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The reduction of sodium in processed meat products is synonymous with the use of salt replacers. Rarely has there been an assessment of the use of intermediate salt levels as a sodium reduction strategy in itself. In this study, 1 and 1.5% salt levels were compared with 0 and 2% controls in fresh pork sausages for effects on chemical, microbial, sensory and technological stability. RESULTS Although significant (P < 0.001 to P < 0.01) differences were found between the 0 and 2% controls, no significant differences could be detected between the 2, 1.5 and 1% added NaCl treatments for the following: total bacteria counts on days 3, 6 and 9; TBARS of pork sausages stored at 4 °C on days 6 and 9 and stored at -18 °C on days 90 and 180; taste, texture and overall liking during sensory evaluation; and % cooking loss, % total loss and % refrigeration loss. Consumers were able to differentiate between the 2 and 1% added NaCl treatments in terms of saltiness. CONCLUSION This study indicated that salt reduction to intermediate levels can be considered a sodium reduction strategy in itself but that further research with regards to product safety is needed. © 2015 Society of Chemical Industry.
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Affiliation(s)
- MacDonald Cluff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Hannes Steyn
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - George Charimba
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Carina Bothma
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Celia J Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Arno Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
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Ryu KS, Shim KS, Shin D. Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage. Korean J Food Sci Anim Resour 2014; 34:200-6. [PMID: 26760939 PMCID: PMC4597848 DOI: 10.5851/kosfa.2014.34.2.200] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Revised: 02/25/2014] [Accepted: 03/06/2014] [Indexed: 11/29/2022] Open
Abstract
To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.
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Affiliation(s)
- Kyeong Seon Ryu
- Department of Animal Science, Chonbuk National University, Jeonju 561-756, Korea
| | - Kwan Seob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Daekeun Shin
- Department of Animal Science, Chonbuk National University, Jeonju 561-756, Korea; Department of Food and Nutrition, Hallym University, Chuncheon 200-702, Korea
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Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Lee CH, Choi YS, Kim CJ. Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour 2014; 34:178-84. [PMID: 26760936 PMCID: PMC4597854 DOI: 10.5851/kosfa.2014.34.2.178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 02/24/2014] [Accepted: 02/28/2014] [Indexed: 11/10/2022] Open
Abstract
The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone or with AC). Additionally, the total color difference (ΔE) and hue angle (H°) values of treatments added with GM were higher than those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pH values between the control and all treatments during the storage period (p>0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.
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Affiliation(s)
- Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Choong-Hee Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yun-Sang Choi
- Food and Biological Resources Examination Division, Korean Intellectual Property Office, Daejeon 302-701, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Abstract
Two commercially available media, Ryan's aeromonas medium (RAM) and GSP agar pseudomonas aeromonas selective agar base (GSP) and one laboratory prepared medium, starch ampicillin agar (SAA), were compared for their ability to recover Aeromonas spp. from pure culture, raw ground beef, and spiked autoclaved ground beef samples. In all instances SAA medium proved to be superior for recovery of Aeromonas spp. Selectivity with SAA and GSP was better than with RAM with 100% of typical colonies confirming as Aeromonas spp. The incidence of motile Aeromonas spp. in ground meat samples in Eastern Canada was determined during a 1-year period using SAA as the isolation medium. Aeromonas spp. was found in 4 of 4 ground pork, chicken, turkey, and sausage samples and in 15 of 19 ground beef samples. Two hundred and ten presumptive Aeromonas isolates were characterized biochemically to the species level. Ninety-seven percent of the isolates from pork and 87% from ground beef were identified as Aeromonas hydrophila . Of the isolates from chicken and turkey, 40 and 56% respectively were found to be this latter species. The numbers of Aeromonas sobria and Aeromonas caviae isolated from these products were 30 and 20% for chicken and 8 and 16% for turkey respectively.
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Affiliation(s)
- Umadatt Singh
- Agriculture and Agri Food Canada, Centre For Animal and Plant Health, 93 Mount Edward Road, Charlottetown, Prince Edward Island, Canada C1A 5T1
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Rota C, Yangüela J, Blanco D, Carramiñana JJ, Ariño A, Herrera A. High Prevalence of Multiple Resistance to Antibiotics in 144 Listeria Isolates from Spanish Dairy and Meat Products. J Food Prot 1996; 59:938-943. [PMID: 31159096 DOI: 10.4315/0362-028x-59.9.938] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The resistance to 12 commonly used antimicrobial agents of 144 foodborne isolates belonging to the genus Listeria (23 L. monocytogenes , 54 L. innocua , 66 L. seeligeri , and 1 L. welshimeri ) was tested by using the agar disc-diffusion assay. The Listeria strains were isolated from dairy products (different varieties of unripened fresh and bacteria-ripened hard cheeses made from ewe's, cow's, and goat's milk) and meat products ( longaniza , a type of pork sausage). A total of 84 (93%) and 54 (100%) Listeria strains isolated from cheese and pork sausage, respectively, were resistant to multiple antimicrobial agents. More than 80% of the Listeria strains of both food origins were found to be susceptible to penicillin G and ampicillin, whereas the proportion of isolates resistant to the cephalosporins cefotaxime and cefoxitin was nearly 100%. The prevalence of resistance was much higher for isolates from pork sausage (73.8% on average) than for isolates from cheese (20.9%). This marked difference was statistically significant (P < 0.05; chi-square test) for all antibiotics except ampicillin, cefotaxime, and cefoxitin. The strains of the foodborne pathogen L. monocytogenes isolated from cheese were all susceptible to 9 of the 12 antimicrobial agents evaluated. In contrast, more than 80% of the L. monocytogenes strains isolated from pork sausage exhibited resistance to cefotaxime, cefoxitin, tobramycin, amikacin, chloramphenicol, tetracycline, and erythromycin. The appearance of substantial resistance to antibiotics in foodborne Listeria isolates suggests the need for more prudent use of antibiotics by farmers, veterinarians, and physicians.
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Affiliation(s)
- Carmina Rota
- Department of Animal Production and Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Javier Yangüela
- Department of Animal Production and Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Domingo Blanco
- Department of Animal Production and Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Juan J Carramiñana
- Department of Animal Production and Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Agustin Ariño
- Department of Animal Production and Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Antonio Herrera
- Department of Animal Production and Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013 Zaragoza, Spain
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