In order to get the most benefit out of the use of spices, seasonings, and flavors, an understanding of meat flavorand the factors that affect it is needed. This article discusses flavor and its ...sensory perception, the various factors that affectit, and how this understanding can be leveraged to achieve formulation objectives and product success.
Edible biphasic gels with high lipid fractions (>50%) were developed and characterized for their freeze-thaw and lipid oxidation stability. Gels consisted of gelatin in aqueous buffer (hydrogel; HG), ...and rice bran wax (RBW) in high-oleic soybean oil (oleogel; OG). Freeze-thaw stability was studied by rheology, liquid loss measurement, and microstructural characterization of the gels before and after one freeze-thaw cycle. Biphasic gels were stored for 6 months under accelerated oxidation conditions to assess oxidative stability through peroxide value (PV) analysis. Biphasic gels led to superior systems compared to control OG and HG. The storage modulus (G′) increased with increasing OG. Yield stress (σ*) for biphasic gels were greater than for OG alone, and σ*increased as the proportion of HG increased. Micrographs of biphasic gels showed OG-in-HG matrix for all gels, including those of >50% OG. After one freeze-thaw cycle, biphasic gels had less total liquid loss by approximately 50% compared to the controls and showed an increase in G′. No samples were rancid after the storage period, as demonstrated by the low PV (<3 meq/kg). Changing the ratio of OG:HG for this biphasic gel demonstrates the potential to design semi-solid fat replacers of desired properties with good overall physico-chemical stability.
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•Increasing HG or OG in biphasic gels increased yield stress or G′, respectively.•Biphasic gels revealed optimal freeze-thaw stability compared to neat hydrogel and oleogel.•Biphasic gels showed high oxidative stability for f all regardless of OG:HG ratio.
•SNPs and ChFs exerted synergistic effect on the stabilization of oil in water emulsions.•Sonication reduced droplet sizes of SNP/ChFs stabilized Pickering emulsions.•NaCl in a maximum of 200 mM ...contributed to droplet size decrease.•0.3% ChF and 2% SNP were minimal and optimal concentrations to stabilize emulsions.
Starch nanoparticles (SNPs) and Chitin nanofibers (ChFs) have been recognized to be effective for emulsion stabilization. Hence, the use of multiple solid nanoparticles seems to be a promising approach to improve emulsion stability. This work aims to studyemulsions stabilized by a combination of SNPs and ChFs at different concentrations over storage time and different environmental conditions. Sonicated emulsions were found to have a significantly higher stability compared to non-sonicated emulsions. Furthermore, SNP/ChF-stabilized emulsions showed smaller droplet sizes and higher stability within a wide range of temperatures and pH, suggesting a synergistic effect between both particles as stabilizers. The addition of NaCl showed limited impact, particularly in concentrations up to 200 mM, on the improvement of the stability of emulsions. The combined use of SNPs and ChFs allowed emulsion stabilization at lower solid nanoparticles concentrations than when only either SNPs or ChFs were used.
The effects of sodium tripolyphosphate replacement with citrus fiber on color, texture, lipid oxidation, and sensory characteristics of an alternatively-cured all-pork Bologna sausage during 98 d of ...storage at storage 0–1 °C were studied. Replacement of sodium phosphates in processed meat with citrus fiber could enable manufacturers to make their products more consistent with the current “clean label” trend. The Bologna sausage was assigned one of five treatments: sodium tripolyphosphate control (0.38%), no-sodium-tripolyphosphate control, or one of several citrus fiber levels (0.50%, 0.75%, 1.00%). Citrus fiber treatments resulted in Bologna sausage with acceptable technological parameters, as indicated by similar cook/chill yields and emulsion stability compared to the sodium tripolyphosphate control. The results showed the replacement of sodium tripolyphosphate with citrus fiber did not significantly alter most physical, chemical or sensory characteristics of the Bologna sausage during refrigerated storage.
The objective of this study was to assess the impact of replacing pork backfat with rice bran wax oleogels on the organoleptic properties of frankfurter-type finely-comminuted sausages. Frankfurters ...were formulated using the following treatments as lipid replacement: 1) pork fat (PF); 2) soybean oil (SBO); 3) 2.5% rice bran wax oleogel (2.5 RBW); 4) 10% rice bran wax oleogel (10 RBW); and 5) 2.5% rice bran wax oleogel sheared less during frankfurter production (RBW/LS). In general, control PF was darker and redder than other treatments. TPA revealed oleogel treatments to be similar (P > .05) to pork fat treatment for firmness, chewiness, and springiness. Additionally, sensory evaluation revealed that replacing pork fat did not influence cured frankfurter aroma, but cured frankfurter flavor was significantly reduced (P < .05). Furthermore, lipid oxidation significantly (P < .05) differed between PF and 10 RBW. The results show that rice bran wax oleogels have the potential to successfully replace pork fat in comminuted products.
Oleogels (OGs) made with 90.0% or 97.5% of either conventional (CSO) or high-oleic (HOSO) soybean oil, with rice bran wax as gelator, were used as pork fat replacers in bologna sausage formulated ...with mechanically separated chicken to replace 41.9% of the pork backfat-containing control product's total fat. Bologna raw batters containing either pork backfat (PBF) or OGs were more stable (P < .05) than those containing liquid soybean oil, but no differences in yield were observed. TBARS values remained consistently low throughout the 98-d storage period. Color a*, b*, chroma and sensory color intensity were higher, and L* and hue angle lower, when pork backfat was the lipid source. There were no significant effects of lipid source or storage time on texture profile analysis parameters and incisor peak force. There were no sensory differences (P < .05) in aroma, flavor, texture, and moistness, but color was more intense (P < .05) in PBF-containing product. Bologna made with PBF had the largest lipid globules and that made with liquid soybean oil the smallest. Overall, type of soybean oil did not affect product quality, except HOSO OGs resulted in product with a more favorable fatty acid profile.
•Bologna made with soybean oil oleogels remain stable over 98 days of storage.•Quality and organoleptic properties are unaffected by type of soybean oil.•Raw batters more stable when oil is incorporated in oleogel instead of as liquid oil.•Bologna made with high-oleic soybean oil oleogels has improved fatty acid profile.•Feasibility of oleogelation technology in meat products is application-dependent.
Boneless hams were prepared with four different brines and inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus, Listeria ...monocytogenes and Salmonella enterica. Hams were processed with a standard, low relative humidity or interrupted process cycle to an end point temperature of 70 °C. Microbiological populations were determined at the beginning, mid-point and end of the cycles. The change in population was calculated for each bacterium at each time point, by comparing the population to the initial inoculated population. There was no difference in the reductions in bacterial populations for all of the inoculated bacteria attributable to brine type. There were significant reductions in the populations of Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica for both the surface and interior samples which were attributable to the end point temperature. Population reductions for Clostridium perfringens were approximately 1.8 log10 for both the surface and internal samples, and the population reductions for the surface samples were greatest with the interrupted cycle. The low Rh cycle resulted in the least reductions for the surface samples while the greatest population reductions for the surface samples were observed with the interrupted cycle.
•There was no difference in microbial survival between different brines.•Vegetative bacteria were reduced to undetectable levels for all process cycles.•The Low Rh cycle resulted in the least reductions for C. perfringens•The Interrupted cycle resulted in the greatest population reductions for C. perfringens
Maintaining food safety and quality is critical for public health and food security. Conventional food preservation methods, such as pasteurization and dehydration, often change the overall ...organoleptic quality of the food products. Herein, we demonstrate a method that affects only a thin surface layer of the food, using beef as a model. In this method, Joule heating is generated by applying high electric power to a carbon substrate in <1 s, which causes a transient increase of the substrate temperature to > ~2000 K. The beef surface in direct contact with the heating substrate is subjected to ultra-high temperature flash heating, leading to the formation of a microbe-inactivated, dehydrated layer of ~100 µm in thickness. Aerobic mesophilic bacteria, Enterobacteriaceae, yeast and mold on the treated samples are inactivated to a level below the detection limit and remained low during room temperature storage of 5 days. Meanwhile, the product quality, including visual appearance, texture, and nutrient level of the beef, remains mostly unchanged. In contrast, microorganisms grow rapidly on the untreated control samples, along with a rapid deterioration of the meat quality. This method might serve as a promising preservation technology for securing food safety and quality.
This study examined the stability and release of curcumin encapsulated in Pickering emulsions stabilized by starch nanoparticles and chitin nanofibers under different conditions. Curcumin stability ...under UV exposure and the release of curcumin from Pickering emulsions in excess water were evaluated over 24 h; while the storage stability of curcumin was assessed over 16 d. The amount of curcumin remaining in the emulsions was quantified spectrophotometrically to characterize its stability and kinetics of release. The progress of lipid oxidation was also monitored by determining peroxide (PV) and
p
-anisidine (AV) values. The results of passive release measurements indicated over 60% of curcumin was retained after 24 h. SNP/ChF-stabilized Pickering emulsions showed approximately 50% and 45% of curcumin retention upon 16 d of storage and under UV exposure, respectively. Moreover, significant improvement in the curcumin retention was found when higher concentrations of both solid nanoparticles were used. The degradation kinetics of curcumin over storage time and under UV exposure were found to follow first order kinetics. When both emulsifiers were doubled (C4S2), shelf-life was extended to longer than 60 d (AV < 10). This study provides a promising approach to protect encapsulated curcumin, which could potentially be used in functional food products with extended shelf-life.
This study examined the stability and release of curcumin encapsulated in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers under different conditions.
Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of ...two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0–2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.
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