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Six meat emulsion treatments were manufactured, depending on the addition of Trigonella seed powder. Meat emulsions were prepared with starch as control treatment, Trigonella seed powder (Tfg) or defatted Trigonella seed powder (Dtfg) in two percentages 2% and 4%. Cooking losses, lipid oxidation degree, meat emulsion stability through measurement of total released fluid, water released, fat released, TPA attributes and color parameters were evaluated. Cooking loss and fat, fluid releases were lower in Tfg and Dtfg samples related to Starch. Also, lipid oxidation was higher (P

The demand for healthier meat products is increasing remarkably and natural antimicrobial agents such as essential oils (EOs) are required, which can be applied in the vapor phase. For this experiment, the effectiveness of essential oils of oregano, thyme, and orange in the vapor phase on the microbiological and sensory characteristics of sausages inoculated with Salmonella enterica and stored at 4°C during 72 hrs and 144 hrs, were studied. Oregano EO with 2000 ppm was the most effective treatment against Salmonella enterica with a logarithmic reduction of 1.97 Log10 CFU/g compared to thyme 1.36 Log10 CFU/g and orange 1 Log10 CFU/g) after 144 hrs. In relation to the general acceptance level, the meat product exposed to the orange EO in vapor phase presented the highest approval by the judges nevertheless, however, were the ones that showed the least reduction in the microbial population. Finally, the results showed that the addition of essential oil in the vapor phase to meat products exerted a bactericidal effect with higher EOs concentrations and some also caused alterations in the sensorial properties of the product.

Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (−18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (−18°C) for 90 D, which allows the use of some of these lipid sources in meat products.

This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer.

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90–158.07 °C). According to morphological studies, FD formed a porous protein while SD and OD formed wrinkled and compact crystals, respectively. FD and SD formed elastic gels with better gelling capacity than OD (aggregated gel). FD showed exceptional protein solubility, water and oil absorption capacity (4.23 g/g and 8.38 g/g, respectively). SD demonstrated the smallest particle size, excellent emulsion activity index (29.21 m2/g) and stability (351.90 min) and the highest β-sheet amount (37.61%). FTIR spectra for all samples showed characteristic peaks which corresponded well to the secondary structure of legume proteins. Rheological analysis revealed that gelation temperature for all MBPI lied around 90 °C. Current work described the different final properties achieved for MBPI produced under different drying techniques that allowed tailoring for different food systems, whereby FD is ideal for meat extender, SD is suitable for meat emulsion while OD is suitable in general protein-based application.

The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% (w/w). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin‐incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin‐enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.

The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from Carica papaya L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables viz. extracting temperature (60–70 °C), time (10–20 min) and solvent concentration (55–65%) was used. Antioxidant efficacy was recorded by evaluating four responses viz. ABTS, DPPH, SASA and total phenolic contents. The optimized model predicted, solvent concentration of 60% with extraction time of 15 min and extracting temperature of 65 °C with bioactive-rich antioxidants having highest total phenolic activity. The efficacy of obtained bioactive-rich papaya leaves extracts (PLE) were subjected for in-vivo evaluation in chevon emulsion added with the level of T-1 (0.10%); T-2 (0.25%); T-3 (0.50%) and control (without extract) stored under refrigeration (4 ± 1 °C) for 9 days by evaluating various physicochemical, microbiological, sensory quality characteristics. The pH was significantly higher for control than all treatments and water activity (aw) showed decreasing trend throughout storage period. Oxidation efficiency values showed an increasing drift during storage period, irrespective of added level of PLE, showing lowest oxidation in samples treated with 0.5% PLE. Sensory panellists awarded comparatively higher scores to all PLE treatments than control. Microbiological quality of emulsion incorporated with different levels of papaya leaves extract successfully improved and was lower in 0.5% PLE treated samples. It was concluded that extraction of bioactive antioxidants from Carica papaya L. leaves improved by optimising extraction parameters using RSM. Carica papaya L. leaves extracts have proven prospects as natural anti-oxidants in chevon emulsion as a meat emulsion system.

The objective of this research was to evaluate the effect of heat treatment in a meat emulsion using mutton and beef. Being animals from the same species, even when they differ on the age of sacrifice, mutton is not as appreciated as lamb for direct consumption, which is why mutton is mostly used for industrial transformation. The purpose of this essay was to determine the effect of scalding over the physico-chemical, texture and sensory quality in a meat emulsion elaborated from mutton meat (Ovis aries) and bovine meat (Bos indicus). Proximal analysis were run on the meat (humidity, protein and fat, the functionals (pH, CRA y CE); meat emulsions were elaborated with variations on the mutton-bovine relation, stuffed and scalded at 70, 72, 74 y 76°C and vacuum packed. The samples were subject to TPA analysis, sensorial and of color. The results of the proximal composition were 16,95% humidity; 18,95% protein; 2,86% fat and regarding the functionalities, of 5,28 for pH, 62,98% for CRA and 38,00% for CE; the results of the texture profile (TPA), showed that for all of the parameters there were significant differences (p

The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight. The protein solubility of house cricket flour (67 g protein/100 g) was significantly altered depending upon pH (P 0.05). The replacement of lean meat/fat portion with house cricket flour within 10% level could fortify protein and some micronutrients (phosphorus, potassium, and magnesium) in meat emulsion, without negative impacts on cooking yield and textural properties. Our results suggest that house cricket flour can be used as an effective nonmeat functional ingredient to manufacture emulsified meat products. Practical application To better utilize house cricket flour as a food ingredient in wide application, understanding its technological properties in various pH, and ionic strength conditions is a pivotal step. Protein solubility of house cricket flour would be considerably affected by the varying pH and NaCl concentrations of applied conventional foods. In the case of meat emulsion, within 10% lean meat and/or fat portions could be successfully substituted with house cricket flour without detectable adverse impacts on technological properties associated with cooking yield and instrumental analysis of texture. Thus, our findings suggest that house cricket flour possess the necessary physical properties to be used as an alternative nonmeat ingredient for incorporation within emulsified meat products, which could be further explored in subsequent sensory-based studies.

Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour.

Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC. Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC.

The minimally processed raw meat products with all natural ingredients are now preferred by the consumers over highly processed cooked meat products. This study evaluated the antilisterial, antimicrobial and antioxidant effects of a combination of pediocin from Pediococcus pentosaceus and Murraya koenigii berries (MKB) in the raw goat meat emulsion during storage at 4 °C for 9 days. Goat meat emulsion was prepared and artificially inoculated with Listeria innocua to analyze the antilisterial effect. A substantial reduction (P

Use of nonstandard raw meat involves the use of technological additives and components with proteolytic activity to stabilize the physical and mechanical properties of raw meat. Fermentive complexes have significant impact on the functional characteristics and allow adjusting water binding capacity and rheological properties of meat systems. The results of the studies have found that the addition of fermentive complexes in the recipes of restructured products allows changing the functional and technological, structural and mechanical properties of meat systems; provides high yield, optimum organoleptic characteristics of the finished product, and its high nutritive value. In the analysis of the structural and mechanical properties the effectiveness of the fermentive complexes in the formation of a high density of the meat has been proven: the highest shear stress is typical for samples containing fermentive complex and is 1.5–1.7 times higher than the control ones. Histological examination of samples of the meat emulsion a high discomplexion of muscle fibers is revealed; with the loss of cross striation homogenization myocytes and fragmentation of muscle fibers prototypes is increased by 21,9–104%. In samples of sausages made with the help of fermentive complexes an increase in the mass fraction of protein, B vitamins, and energy value compared to the classical recipe was revealed. Fermentive complexes preventing the loss of low molecular weight substances and causing intense proteolysis biopolymers provide the formation of flavor and aroma of the finished product. Meat developed by innovative technology is characterized by uniform color, smooth surface, rich meat taste, and aroma. As a result of scientific studies the possibility of the use of substandard raw materials in the production of meat products by correcting the functional and technological characteristics of meat systems through fermentive complexes was proved.

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p

Bacteriocin-producing (Bac+) lactic acid bacteria (LAB) comprising selected strains of Lactobacillus curvatus, Lactococcus lactis, Pediococcus acidilactici, and Enterococcus faecium and thailandicus were examined for inhibition of Listeria monocytogenes during hotdog challenge studies. The Bac+ strains, or their cell-free supernatants (CFS), were grouped according to mode-of-action (MOA) as determined from prior studies. Making a mixture of as many MOAs as possible is a practical way to obtain a potent natural antimicrobial mixture to address L. monocytogenes contamination of RTE meat products (i.e., hotdogs). The heat resistance of the bacteriocins allowed the use of pasteurization to eliminate residual producer cells for use as post-process surface application or their inclusion into hotdog meat emulsion during cooking. The use of Bac+ LAB comprising 3× MOAs directly as co-inoculants on hotdogs was not effective at inhibiting L. monocytogenes. However, the use of multiple MOA Bac+ CFS mixtures in a variety of trials demonstrated the effectiveness of this approach by showing a >2-log decrease of L. monocytogenes in treatment samples and 6–7 log difference vs. controls. These data suggest that surface application of multiple mode-of-action bacteriocin mixtures can provide for an Alternative 2, and possibly Alternative 1, process category as specified by USDA-FSIS for control of L. monocytogenes on RTE meat products.

Meat processing involves many treatments for improving the quality and durability of products. However, these treatments also affect other meat properties. The objective of this study was to investigate the effects of minced pork ham irradiated with various kinds of ionizing radiation (X-ray, E-beam, and γ-ray) and transglutaminase (TG) on emulsion systems. Ionizing radiation of various kinds (P

High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p 10 cfu/g in total plate count and Enterobacteriaceae count. Molecular characterization studies revealed that Enterobacter amnigenus and Enterobacter sp. in control and Bacillus licheniformis, Enterococcus gallinarum and Acinetobacter baumannii in high-pressure-treated chicken nuggets were the major spoilage bacteria.

In the present study, mitochondrial 16S rRNA gene sequence analysis was used for identification of Cattle (Bos taurus), buffalo (Bubalus bubalis), sheep (Ovis aries), goat (Capra hircus) and pig (Sus scrofa) species in fresh and processed meat. The DNA was extracted from fresh and processed meat including autoclaved meat and meat emulsion followed by polymerase chain reaction (PCR) amplification of about 497 bp DNA fragments of mitochondrial 16S rRNA gene. Then the amplified PCR fragments were sequenced and analysed to differentiate the species. No adverse effect of ingredients and processing conditions was observed on PCR amplification of DNA extracted from heat-treated meat and meat emulsion. The closely related species such as cattle and buffalo, sheep and goat were differentiated from each other by sequence analysis. Thus, PCR amplification and sequence analysis of mitochondrial 16S rRNA gene can be used as a tool for authentic identification of meat species.

The aim of this study was to develop species-specific polymerase chain reaction (PCR) assay for specific detection of beef using self-designed primer pair based on D-loop region of mitochondrial gene for amplification of 513 bp DNA fragments from fresh, processed and autoclaved meat and meat products. The beef-specific primer pair was self-designed based on the available gene sequences on NCBI nucleotide database. The primer pair was individually optimized for amplification of desired 513 bp DNA fragments from isolated DNA of fresh beef. After successful amplification of desired DNA fragments by this primer pair, the PCR assay was evaluated for their efficiency to amplify DNA extracted from cooked and autoclaved meat and meat emulsion. The level of detection of this beef-specific primer pair was found to be less than 1 percent using PCR assay, even in admixed meat products containing meat of beef, buffalo meat, pork, chevon, mutton and chicken. No adverse effect of heat treatment, processing conditions and ingredients was observed on amplification pattern. The experiments were repeated for several time and results was found to be repeatable every-time.

The degradation of a series of polychlorinated biphenyl (PCB) congeners (PCBs 10, 28, 52, 138, 153, 180) in meat emulsions of a frankfurter type was investigated. With a pool of these PCBs added to the meat emulsion, three initial experimental groups were used: no further addition, or plus a commercial meat starter (containing Staphylococcus xylosus and Staphylococcus carnosus), or plus the protein extract from this commercial meat starter. Prior to further treatments, these samples were incubated for 72 h at 4°C. These meat emulsions were then either left at 4 °C (raw) or thermally treated to two different internal temperatures: 78 and 100 °C. Following cooling and a further 24 h at 4 °C, all of the samples were extracted with hexane to recover the PCB residues, following method EPA 608, with some modifications. The addition into the meat emulsion of the commercial meat starter and the proteins extract both affected PCB degradation. Also, the effects of thermal treatment at both temperatures saw the PCB contents successfully reduced, as compared to the raw meat emulsions.

The aim of this work was to study the proximate analysis and thermo-physical properties of a high-moisture, low-acid pet food, commercially destined to small animals. The product is composed of meat chunks in a meat loaf background, thermally processed through sterilization. The thermal inactivation characteristics of Clostridium sporogenes, a target microorganism, were also determined. Thermal conductivity, specific heat, density and thermal diffusivity values determined for the meat chunks were 0.34 W/(m*K), 2.91 kJ/(kg*K), 1,082.9 kg/m3 e 1.08·10−7 m2/s, respectively. For the meat loaf, the thermal conductivity, specific heat, density and thermal diffusivity values were 0.46 W/(m*K), 3.41 kJ/(kg*K), 1,002.0 kg/m3 and 1.36·10−7 m2/s, respectively. Thermal inactivation of C. sporogenes followed a first-order kinetic reaction. The D110C, D115C e D118C values were 20.7, 9.7 and 6.1 min, respectively, with z of 15.0C (meat chunks); and 20.3, 9.5 and 6.3 min, respectively, with z of 15.6C (meat loaf). PRACTICAL APPLICATIONS The commercial pet food importance is growing, although the available data for process design are still rare. Data scarcity makes process comparison and design difficult as well as new product development. High-moisture pet food obtained from meat emulsion has characteristics and composition similar to meat products, being processed by thermal sterilization to guarantee safety and preservation. The results obtained at the present work can contribute for future studies of food and pet food thermal processes. Moreover, it can be directly used for processing design.

The primer pair was designed based on mitochondrial d-loop gene for detection of adulteration of buffalo meat in admixed meat and meat products by polymerase chain reaction (PCR) assay. Amplification of 537-bp DNA fragments was observed from buffalo, without any cross-reaction with cattle, sheep, goat, pig, and chicken. The amplification was further confirmed by BamHI restriction enzymes. No adverse effect of processing was found on PCR amplification of buffalo meat DNA extracted from processed meat and meat products, even from meat emulsion autoclaved at 121 °C, 20 psi for 15–20 min. The detection limit for buffalo meat was found to be 1% in the admixed meat and meat products; however, very faint and inconsistent results were obtained in autoclaved meat emulsion at 1% level. The developed PCR assay was found to be specific for buffalo and could be a useful tool for detection of meat adulteration.

The effects of substituting 1.5% of the meat proteins with low gelling soy protein isolate (LGS), high gelling soy protein isolate (HGS), native whey protein isolate (NWP), and preheated whey protein isolate (PWP) were compared at varying levels of proteins (12, 13 and 14%), with all meat control batters prepared with canola oil. Cooking losses were lower for all the non-meat protein treatments compared to the all meat controls. When raising the protein level from 12 to 14%, cooking losses increased in all treatments except for the NWP treatments. Using LGS increased emulsification and resulted in a more stable meat batters at the 13 and 14% protein treatments. Textural profile analysis results showed that elevating protein level increased hardness and cohesiveness. The highest hardness values were obtained for the PWP treatments and the lowest for the HGS, indicating a strong non-meat protein effect on texture modification. Non-meat protein addition resulted in lighter and less red products (i.e., lower red meat content) compared to the all meat controls; color affected by non-meat protein type. Light microscopy revealed that non-meat proteins decreased the frequency of fat globules' agglomeration and protein aggregation. The whey protein preparations and HGS formed distinct "islands" within the meat batters' matrices, which appeared to interact with the meat protein matrix.

Commercial extracts of garlic, tomato and grape seed were separately added into batter coating formulation. Quality changes of coated shrimps were investigated during frozen storage. Samples with added extracts had higher pH values than the control group. Higher total volatile basic nitrogen value was found in the sample with tomato extract compared with extract containing garlic and grape seed extracts. The lowest trimethylamine concentration was found in the sample containing garlic extract. Although the most effective extract in retarding oxidation was grape seed extract, garlic extract had protective effect against spoilage. The lowest scores for sensory appearance, odor and taste were found in samples with grape seed extract. It was concluded that use of plant extracts in the coating mixture affected the quality of shrimp during frozen storage. It was also found that the sample with garlic extract was the best product in terms of sensory characteristics. PRACTICAL APPLICATIONS Shrimp is a perishable product and it is important to extend its shelf life. Battered products have gained a grown consideration in the field of ready to eat seafood. Most of researches on batter-coated food products have focused on reducing the amount of fat absorbed during frying and improving rheological properties. There is no study on addition of antioxidative, antibacterial agents to coating mix. This is a new approach to improve the quality and shelf life.

UNLABELLED This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 x 5 x 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 degrees C for 5 min. A Soxhlet-type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solution had significantly lower fat uptake than the WF-batter-WF control, by 30.67% (dry basis). PRACTICAL APPLICATION This article describes applied research involving fat reduction in coated deep-fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines.

The effect of the application of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties on sensory properties was investigated. Chicken patties were battered, breaded with either crackermeal (CMP) or Japanese breadcrumbs (JBP), and dipped into WPI solutions at varying protein concentrations (0%, 2.5%, 5%, and 10%[w/w] WPI) and pH levels (pH 2, 3, and 8). A trained descriptive sensory panel evaluated the patties for 16 attributes relating to appearance, texture, and flavor. Instrumental analysis on the color and texture of the patties was also performed. The only perceivable changes in treated patties were related to color, hardness, and crunchiness. Increasing WPI concentration caused darkening of JBP but made CMP lighter. Patties treated at pH 8 were significantly darker across all WPI concentrations. The presence of WPI increased hardness and crust fracture for CMP but not JBP. Variations in pH levels did not affect texture. Thus, JBP that showed the highest lipid reduction (10% WPI at pH 2) were observed to be darker, less yellow, but did not produce any perceivable changes in hardness or crunchiness, while CMP with the lowest lipid content (5% WPI at pH 2) were lighter, more yellow, harder, and crunchier.

The objective of this work was to develop a model meat emulsion in order to study the release of aroma-related compounds from the lipid and aqueous phases. Hexanal, octanal and nonanal were taken as indicators of lipid oxidation whereas 2-ethyl-3,5-dimethyl pyrazine and 2-methyl pyrazine were Maillard reaction indicators. Four systems were studied: I) a model meat emulsion; II) phosphate buffer; III) phosphate buffer + myofibrillar proteins; and IV) canola oil. Release of indicator compounds from each of the studied systems was analyzed in the headspace. It was concluded that pyrazines mainly contributed to aroma in lipid systems and in protein solutions but not in emulsions and non protein aqueous systems. Hexanal, octanal, and nonanal were minor aroma contributors in lipid media, whereas hexanal and nonanal were released in small amount from protein emulsions. Conversely, octanal can be considered of an important aroma contributor in emulsions; the three aldehydes showed a high release from aqueous syst...

Cleaning and disinfection are essential steps in preventing contamination of foods with pathogenic and spoilage bacteria. The efficacy of cleaning and disinfection products differ depending on target bacteria and type of soiling. We evaluated the effectiveness of cleaning and disinfecting products against Listeria monocytogenes attached on food soiled inert surfaces in a laboratory model. The number of bacteria on surfaces before and after treatment was quantified using indirect conductometric measurements. L. monocytogenes attached to stainless steel surfaces in fish broth systems reached approx. 104 CFU/cm2. However, all cleaning and disinfection products were equally effective in this system since all bacteria were removed or killed. When the steel disks were immersed in a fish or meat emulsions, a level of approx. 105–106 L. monocytogenes per cm2 was reached after 2–3 days at 20 °C. In this case, 2–3 log were removed or killed by alkaline cleaning products (MC103 or FC140). Direct use of a peracetic acid based disinfectant (Oxivit Active Plus) killed all bacteria when attached in salmon emulsions, whereas only 1–2 log were removed or killed in the meat emulsion system. Thus, the efficiency of cleaning and disinfection products against L. monocytogenes is strongly influenced by the food matrix.

Protein unfolding is the main emulsifying mechanism in meat products. However, myofibrillar protein depletion resulting from endogenous or exogenous protease activity affects the emulsifying properties. The objective of this work was to study the effect of endogenous and exogenous proteases on protein depletion, emulsifying and viscosity properties in a model meat emulsion. Pork and shark meat were treated with a Pseudomonas fluorescens protease extract; endogenous proteolytic activity was studied in non-treated meat; samples were stored at 4 and 15 °C up to 15 days and emulsions formulated with extracted myofibrillar proteins. Endogenous proteolytic activity of shark meat extracts was significantly higher as compared to pork, promoting more extended protein degradation. This resulted in lower viscosity of protein extracts and emulsions. However, viscosity increased in both species throughout the study time, probably due to protein unfolding and molecular interaction. Emulsion capacity and stability increased in pork but decreased in shark, due to exogenous protease addition.

The objective of this paper was to study the main chemical and microstructural changes in squid proteins during processing as a frozen batter-coated product using different coatings. Protein bands of the squid and of the batters used for coating were studied using SDS-PAGE. It is concluded that it is not only the proteins of the layer of batter, which are directly exposed both to the frying oil and to freezing temperatures, that deteriorate during the preparation process, the protein fraction of the squid substrate, mainly the myofibrillar proteins, is also degraded. At a microstructural level, big voids are generated during freezing as a consequence of the packing of the fibres, although the size of these voids decreases after final frying. After this step of the process, the central sarcoplasm is still visible but has been altered by coagulation of the sarcoplasmic proteins and the sarcolemma is observed to be separate from the myofibrillar package.

The addition of dairy proteins to exhaustively washed chicken breast muscle improved the emulsion stability in heated cream layers (emulsions) containing whey protein concentrate (WPC) or whey protein isolate (WPI). The initial weight of the heated cream layers made with WPC or WPI was heavier than those for sodium caseinate (CNate) or milk protein isolate (MPI). The addition of CNate or MPI resulted in decreased emulsion stability and increased inhibition of myosin heavy chain and actin participation in the emulsion formation compared to WPC or WPI.

The effects of the addition of a new form of lipase, reported to form polar monoacyl lipids in wheat flour doughs, were studied in high-ratio layer cake batters and the baked products. Measurement of surface phenomena of the air/water interface in the batter showed a slight lowering of surface tension and significant lowering of surface viscosity. In contrast, the bulk viscosity of the batter was increased. These changes indicated that surface-active materials had been formed and were causing important changes in the batter. Their effects on processing were to reduce the time needed to aerate the batter to the target density. Measurements on the baked cakes using six commercial cake flours showed increased specific volume and some improvement in appearance, particularly the evenness of the crack in the top crust and lack of large holes in the crumb. More detailed examination of the cellular crumb structure by image analysis showed that the overall expansion was largely due to greater expansion of individual gas cells. This indicated that there was an increase in bubble stability during baking. Storage tests on the cakes over 15 days showed improvements in softness due to the increased volume and in some cases a small anti-firming effect. The rate of moisture diffusion from crumb to crust, which plays an important role in cake staling, was not significantly different for cakes with added lipase.

A panel of 50 consumers was recruited to study the sensory acceptability of batter-coated squid rings prepared by an innovative method that eliminates the pre-frying step through the addition of a cellulose derivative and, compared with traditional batter-coated squid rings, reduces oil absorption during the final frying stage. Three tasting sessions were used to study the effect of providing nutritional information (fat content), before or after a familiarisation period of 7 days’ home use, on the assessment of appearance, crispness, batter thickness, taste and global product acceptance. The results indicate that, in general, scores for the innovative low-fat product rose after the familiarisation period. Nutritional information provided before the familiarisation period did not give rise to significant differences in the rating of the innovative batter-coated squid rings.

The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen (EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 °C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the batters showed shear-thinning behaviour except EA-added batter. Addition of different proteins to the batter formulation decreased the oil content of the final product. EA reduced the oil content of chicken nuggets significantly but yielded softer products. WPI (3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. WPI (3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets.

Batters made from chickpea meal and containing 36-44% solids were used to prepare boondi, a spherically shaped deep fat-fried snack. Effects of batter concn. on the physicochemical and sensory properties of the product were investigated. Commercial samples of this snack were also analysed. Results showed that boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters 40% solids concn., boondi were firmer and less porous with a slight sandy note, although the fat content was low. Principal component analysis revealed that among the 6 commercial samples, 3 were found to be close to optimal quality while the other 3 were less satisfactory. Positive correlations were found for porosity, oily notes and fat content and negative correlations for firmness.

The effect of various starch types (amylomaize, corn, waxymaize, pregelatinized tapioca) on quality attributes (texture, moisture content, oil content, color, coating pick up, cooking yield, volume and porosity) of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness, taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flour, 5.0% starch, 1.0% salt and 0.5% leavening agent. As control, batter without starch addition, was used. Samples were fried at 180°C for 3, 6, 9 and 12 minutes. Crispness and oil content of chicken nuggets increased, whereas moisture content decreased with increasing frying time. Starch addition to the formulations increased crispness of the product significantly at the last stages of frying. The highest porosity and oil content was obtained when corn starch was used. Pregelatinized tapioca starch was found to provide a product with the lowest oil content, the highest moisture content, coating pick up and volume.

Sugar beet pectin is a food ingredient with specific functional properties. It may form gels by an oxidative cross-linking of ferulic acid. In the present study, the gel forming properties of three oxidative enzymes were examined in different food relevant conditions. The enzymes chosen were two laccases and one peroxidase. The textural properties of the produced gels were measured on a texture analyser. The influence of sugar, salt and protein were analysed. Finally, the enzymatic gelation was studied in three food products with added sugar beet pectin. These were black currant juice, milk and chopped heat-treated meat emulsion. The addition of salt resulted in softer, less stiff and chewy, and less adhesive gels. Generally speaking, sugar addition increased the hardness but at high concentration the gels were very brittle. However, Young's modulus was lower in gels containing sugar than in standard gels. Protein reduced the hardness, stiffness and chewiness of the gels whereas there were some variation in the effect of protein on the adhesiveness of the gels. Sugar beet pectin in black currant juice formed a gel and a gelation also took place in milk. In luncheon meat a cohesive gel was formed which bound the meat pieces together thereby making the product sliceable. However, in two of the food products some unwanted side effects were observed. The enzymes did not only catalyse the cross-linking, but also oxidised the anthocyanins in the black currant juice and short chained fatty acids in milk. This caused a discoloration of the juice and the development of a strong off-flavour in the milk. In luncheon meat no unwanted side effects are found.

Soudjouck (a kind of Turkish sausage) batter was inoculated with Escherichia coli O157:H7 at a level of 105 colony-forming unit (CFUg) and kept overnight at 4°C. After stuffing the soudjouck batter into natural casing, fermentation was carried out at 24±2°C and 90–95% relative humidity (RH) for 3 days with subsequent drying at 22±2°C and 80–85% RH for 5 days. Then, half of soudjouck samples were vacuum-packed in polyethylene bags and the rest were kept open. All samples were stored at 4°C (55% RH) for 3 months. E. coli O157:H7 and lactic acid bacteria counts, moisture contents and pH values of the samples were determined during fermentation, drying and storage periods. Results showed that count of E. coli O157:H7 decreased by 3 log unit during fermentation and drying periods. It was observed that this pathogen survived longer in vacuum-packaged samples (more than 2 months) than non-vacuum samples (more than 1 month).

The compatibility of commercial dairy proteins with chicken breast myosin in an emulsion system was examined. SDS-PAGE of the solution remaining after emulsion formation indicated that myosin incorporation into the cream layer was much more limited with the flexible additives such as sodium-caseinate and milk protein isolate resulting in decreased emulsion stability. However, myosin incorporation and emulsion stability were maintained with whey protein concentrate or whey protein isolate at all additive levels. No hydrophobicity changes were found in myosin with additive mixtures except for heated myosin and WPC (P=0.04). The stability of an emulsion was primarily determined by the amount of myosin incorporated.

The viability of a fibrinogen–thrombin system (FT) to bind fresh deboned hams for incorporation in the salting and ripening processes, to produce cured ham, was studied. The effects of the different processing variables (pH, NaCl concentration, temperature and gelation time) on FT, a meat emulsion mixed with FT, fresh pork portions and deboned hams restructured with FT were analyzed. The most stable and firmest fibrin gels were obtained after 6 h of adding the FT, with less than 2% NaCl and pH 7–8.4. Scanning electron microscopy of the fibrin gel showed fibrillar structures with a high degree of cross-linking and a high density. Two structures were found in the binding area of restructured meat; one in the central part with similar characteristics to fibrin gels and, another in the area of contact between the meat surfaces, where a filamentous structure connected the fibrin gels with the muscle bundles.

Economic and organoleptic concerns are in opposition relative to the use of male swine (boars) in many pork products. Polymerase chain reaction (PCR) was used to detect the presence of male tissue in hot boned pork and fresh and cooked sausage products. Two oligonucleotide primers were generated to amplify a male-specific 158 base pair fragment from the Y chromosome. Control experiments verified the specificity of the primers for tissue from male swine only. Dilution studies show that male tissue can be detected down to at least 1:10 000 parts of sow tissue. There was no effect of the addition of spices to the sample (fresh bratwurst) or cooking (50, 70 and 100 °C for 15 min) on the efficacy of the assay. These results show PCR to be a reliable, specific and sensitive method for detecting male tissue in pork sausage, that may be of great value for monitoring its presence by meat processors or regulatory agencies.

This study was conducted to determine the effects of various bamboo salts on meat batter. To accomplish this, three different batters were prepared and compared: CON, which was prepared with NaCl, BS-2, which was prepared with bamboo salt that was baked twice, BS-9, which was prepared with bamboo salt that was baked nine times. The pH of both the uncooked and cooked BS-2 and BS-9 was higher than that of the CON (P

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P < 0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P < 0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P < 0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P < 0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P < 0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P < 0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P < 0.05) in the samples containing Sea Spaghetti.

The effects of lactoferrin (LF) alone or with various chelating agents on the growth of 5 strains of Escherichia coli O157:H7 and 7 meat starter cultures were evaluated. E.coli O157:H7 and starter cultures were grown at 13 or 26 degrees C in Lauria (LB) or All Purpose Tween (APT) broths, respectively, with both broths being supplemented with 2.9% NaCl. LF alone prevented the growth of E. coli O157:H7 strains 0627 and 0628 but other strains grew. The antimicrobial effectiveness of LF was enhanced by EDTA but LF alone did not affect the growth of meat starter cultures in broth. However, when LF plus EDTA and sodium bicarbonate (SB) were used the growth of all meat starter cultures except Lactobacillus curvatus was reduced. During dry sausage manufacture with L. curvatus and Staphylococcus carnosus starter cultures the effects of LF, unencapsulated or microencapsulated in paste-like and dried powder forms, in sausage batters with or without EDTA and SB, on the viability of E. coli O157:H7 were examined. The reduction of E. coli O157:H7 during sausage manufacture was significantly enhanced (p

Previous modeling studies in broth cultures demonstrated that acidity and nitrite increased the inactivation rate of Listeria monocytogenes. To validate this effect during storage of simulated uncooked-fermented meat products, lean beef was ground with salt, adjusted to pH 4.0-5.1, and treated with nitrite at 0-300 μg/mL. Samples were immediately inoculated with L. monocytogenes (10 7 CFU/g) and survivors were enumerated over 21 days storage at 37 o C. The time to achieve a four log decline as greatly affected by pH, ranging from 21 days at pH 5.0 to

Muscle foods, which include fresh and further processed products made from the flesh and or-gans of domestic and nondomestic mammalians, poultry, and fish, are important dietary sources of high-quality proteins, essential fatty acids, certain vitamins and various minerals. The palatability of meat and meat products, and ultimately, their acceptability to the con­sumer, are dictated by the product quality factors, i.e., color, flavor, tenderness, juiciness, and texture, which can be affected by the handling, processing, and storage conditions. To enhance the quality characteristics of muscle foods, various antemortem and postmortem strategies have been developed in recent years through the manipulation of the chemical and physical in­teractions of muscle constituents and meat ingredients. This introductory chapter provides an overview of the various muscle food quality factors and highlights some of the important ad­vances in this research field

Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):sodium caseinate (SCA), i.e. 1:1, 1:2.5, 1:5, 5:1, 5:2.5, 5:5, 10:1, 10:2.5 and 10:5. The products were evaluated for yields, emulsion stability, physical measurements (shearforce-kgf and folding test) and taste panel evaluation. Formulations with 5:1 and 5:5 SPI:SCA had lower liquid loss resulting in higher yields while the others had poor emulsion stability and high liquid loss. Firmer texture was exhibited by formulations 1:1, 5:1 and 10:1 SPI:SCA but formulation with 1:1 SPI:SCA showed better gelation followed by 1:2.5, 1:5, 5:1, and 5:2.5. The other formulations had poor gelation and binding properties, especially formulation with 10:5 SPI:SCA. Sensory evaluation was carried out using 30 untrained panelists. Attributes evaluated were aroma, texture, chewiness, juiciness, saltiness, chicken taste and overall acceptance. Formulation with 5:1 SPI:SCA was more acceptable for texture, chicken taste and overall acceptance while formulation with 1:1 SPI:SCA was more acceptable for the chewiness, juiciness and saltiness attributes. There was no significant difference (P > 0.05) in aroma attribute, for all formulations.

Cassava (Manihot esculenta) was used as an unconventional filler to produce affordable comminuted meat products that stored well under tropical conditions without refrigeration. The study involved two experiments. In experiment 1, five different emulsion-type pork sausages containing 5.4, 9.0 and 10.0% mould-free cassava flour, 5.4% crude full fat soy flour and a control without filler were assessed 0 and 7 days after preparation. A 40-member taste panel sensorily assessed the products in a 5 × 2 factorial (treatment × storage occasion) experiment based on the external appearance of the uncooked products and the external and internal colour, consistency, texture, aroma and taste of the cooked products. Although the panel judged products with 5.4% cassava flour as the best, the 9% inclusion level of cassava flour was found not to compromise the organoleptic qualities of the product. At this level 54 000 cedis (US$150) was saved on the cost of producing 1t of the product. In experiment 2, the sausages were pasteurised at 80 °C for 1 h and stored in a 4:1 vinegar-sugar solution or a 1:1:50 vinegar-sugar-water solution at 5 and 30 °C. Storage in 4:1 vinegar-sugar medium arrested bacterial growth over the 7-day monitoring period. It was concluded that 9% cassava flour could conveniently replace fat in comminuted meat products and a combination of pasteurisation and storage in vinegar-sugar solution is an effective method of storage of such products in the tropics.