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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products. 0%, 2%, 4%, 6% or 8% garlic powder was added into the production of luncheon meat. The quality of duck luncheon meat were measured by electronic nose, texture instrument, color difference analyzer and LF-NMR. Meanwhile, fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat. The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added. With the increase of garlic powder addition, the various texture indicators and the L* of duck luncheon meat showed a trend of first increasing and then decreasing, specially all indicators reached their peak when the amount of garlic powder added was 4%. At the same time, the a* of luncheon meat color decreased, while b* significantly increased overall (P<0.05). In addition, the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing, and reached the peak when the amount of garlic powder added was 6%. Garlic powder had a certain impact on the water distribution of luncheon meat. Based on fuzzy mathematics sensory evaluation results, the best addition of garlic powder was 4%. In conclusion, adding 4% garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat, and improve the nutritional and economic value of luncheon meat. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, a simple, accurate, and rapid capillary electrophoresis with an indirect ultraviolet detection method was developed to simultaneous separate 10 biogenic amines. It was found that β‐cyclodextrin and ethylene diamine tetraacetic acid facilitated the separation of tryptamine and tyramine, spermidine and spermine, respectively. The optimized background electrolytes consisted of 20.0 mmol/L imidazole, 8.0 mmol/L β‐cyclodextrin, 0.5 mmol/L ethylene diamine tetraacetic acid, and 6.0% methanol (at pH 4.50 adjusted with acetic acid). The total analysis time of this method was less than 11 min with limits of detection in the range of 0.14–1.98 mg/L. The interday relative standard deviation of migration time and peak area were less than 1.36% and 4.44% (n = 6), respectively. To verify the applicability, this method was carried out to analyze biogenic amines in commercial luncheon meat samples. Due to the complex composition of luncheon meat, the real samples were rinsed with deionized water to reduce the influence of matrices. It was found that both storage temperature and protein content of the luncheon meat samples affected the biogenic amines content during storage. The results of this study are instructive for the storage of high‐protein meat products. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Ready-to-eat (RTE) foods are considered a high risk food group, since they are often consumed without a cooking step. Luncheon meat, a RTE food widely consumed in Brazil, is traditionally produced as industrially vacuum-packaged loaves and afterwards is sliced and re-packaged at retail stores. Since this practice may pose an additional hazard of contamination, the purpose of this study was to evaluate total coliform counts (TCC), coagulase-positive staphylococci counts (CPS), and the occurrence of Escherichia coli and Listeria sp. in luncheon meat samples sliced and packaged at supermarkets. Materials, Methods & Results: Three supermarket stores belonging to either regional or national chains located in Porto Alegre were intentionally chosen, and luncheon meat samples were purchased from the same sampled stores weekly during a 20-week period. In each sampling event, five store-packaged luncheon meat samples were obtained and analyzed. Individual samples (25 g) were homogenized, decimally diluted in buffered peptone water and submitted to TCC in Violet Red Bile Agar. Thermotolerant coliform (FC) were confirmed in EC broth incubated at 45°C. Confirmed tubes were streaked on McConkey agar and submitted to E.coli identification. Isolation and enumeration of coagulase-positive staphylococci (CPS) were performed on Baird-Parker agar. The presence of Listeria sp. was tested in pooled samples submitted to pre-enrichment in University of Vermont (UVM) Listeria Enrichment broth, followed by incubation in Fraser broth and isolation on tryptose agar with nalidixic acid and Palcam agar. TCC mean varied from 1.2 log10 CFU.g-1 (store B) to 5.5 log10 CFU.g-1 (store C), while CPS mean counts were similar (0.63; 0.65 and 0.86 log10 CFU.g-1) for samples purchased at the three stores. Considering Brazilian standards for FCC, in stores A (n=6) and C (n=8) samples considered unsafe (above 3log. g-1) were found, while all samples purchased at store B are considered sound according to that standard. Moreover, three samples from each store (A and C) confirmed for the presence of E. coli. Samples contaminated with Listeria sp. (n=16) were also found. Listeria monocytogenes was isolated from six samples, and was found in all sampled supermarkets. A trend of Listeria sp. isolation frequency in samples with higher TCC was observed. Discussion: The results demonstrated that bacteria may be introduced in luncheon meat during the slicing and packaging at supermarkets. Our data are in accordance with other reports that indicate slicing as a critical control point of contamination and transfer of pathogen, including L. monocytogenes, to foods during processing. Differences observed on extend of product contamination may have resulted from variable levels of cleanliness during handling and slicing procedures at the three supermarkets. Specifically, the cleaning of equipment surfaces represents a challenge for sanitation programs, since most equipment is not hygienically designed and must be unassembled prior to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the hazard of biofilm formation. In conclusion, luncheon meat sliced and packaged in supermarkets may pose a hazard to the consumers, and the adoption of more rigorous disinfection protocols for equipment and surfaces in contact with ready-to-eat foods in these stores is advisable. [ABSTRACT FROM AUTHOR]

Five formulations for commercial luncheon meat were prepared and canned, then analysed for proximate composition, thiobarbituric acid (TBA) value, peroxide value, pH, acidity (% as free fatty acid, FFA) and subjected to sensory analysis. Small differences ( P = 0.05) in the proximate composition were recorded, but all samples came within the required Jordanian Standard for the product. TBA values were the highest in luncheon meat containing the highest percentage of mechanically deboned chicken meat. The most preferred colour to the panel was achieved in samples containing the greatest percentage of beef heart and lowest fat content; these samples were also the juiciest. The highest scoring samples for sensory evaluation were those that contained beef flank, topside and heart. [ABSTRACT FROM AUTHOR]

The luncheon meat samples analyzed, which were produced locally by the two main luncheon meat producing companies in Egypt were relatively highly contaminated either by moulds and yeasts in general, aflatoxigenic species and aflatoxin residues in particular. The most frequently encountered fungi from the samples were yeasts, Aspergillus niger, A. flavus, Penicillium chrysogenum, Rhizopus stolonifer, Mucor circinelloides. Less common were Cladosporium sphaerospermum, Alternaria alternata, Mycosphaerella tassiana, P. aurantiogriseum and P. oxalicum. The most important aflatoxigenic species, A. flavus, was isolated frequently. It was 10% of the total fungal isolates from both samples of the two companies. Seven luncheon meat samples out of 50 analyzed were positive for aflatoxin B1 or B1 and G1, while all samples were negative for aflatoxins B2, G2, M1 and M2. Aflatoxin B1 was detected only in 4 and 3 samples out of 25 analyzed from each of company A and B, respectively. The highest detectable level, 11.1 ppb, was recorded in a sample from company B and the least, 0.5 ppb, in a sample from company A. Aflatoxin G1, at concentration of 3.2 ppb, was detected in only one sample of the aflatoxin B1 – contaminated 3 samples of company B: this sample also had the highest level of aflatoxin B1. Some luncheon meat samples had higher numbers of aflatoxigenic A. flavus than others, however these samples were negative for aflatoxins. The hazardous potential of such contamination will be discussed. [ABSTRACT FROM AUTHOR]