The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures ...with
and with a mixture of
and
. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and
(60%), compared to the first day of storage. The sausages with taxifolin and the mixture of
and
(56%) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and
and
mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and
showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (
and
*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).
Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into a valuable source of high-quality protein and fat suitable for both animals ...and humans. Hence, our investigation was aimed at employing sprouted and green potatoes, wheat bran, and by-products from brewers’ production as a comprehensive substrate for rearing mealworms. The nutritional value (fat and protein content) and composition of amino acids (AAs) and fatty acids (FAs) were tested in lyophilized and milled larvae. The results showed that the highest amount of protein was detected in sample 3L (59.18 ± 007%), grown on brewers’ spent grain, whereas sample 2S (with wheat bran) comes out with the highest fat content (34.22 ± 0.491%). It was found that the amount of FAs in the larvae depended on the substrate used: the statistically highest amount of monounsaturated FAs was detected in the sample with sprouted potatoes (1L), the highest content of omega-3 FAs was found in the control sample (4CL), with agar–agar gels, and the sample with brewers spent grains (3L) showed a statistically higher amount of oleic acid. Meanwhile, the highest content of total polyunsaturated FAs (36.23%) was detected in the sample with wheat bran (2L). During the study, 16 distinct AAs have been analyzed, and sample 3L has demonstrated the highest content in 11 instances. It is noteworthy that the sample containing brewers’ spent grain exhibited the highest peroxide levels, indicating oxidation. Meanwhile, the determined number of volatile fatty acids did not exceed the regulatory limits for meat. In summary, it can be asserted that adjusting the substrate is essential for extracting specific amino acids and FAs. However, this could potentially affect the content of peroxides. This adaptation enables the desired chemical composition in larvae, making it suitable for specific purposes such as animal or human nutrition and health enhancement.
The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat ...quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P < 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P < 0.05) anda noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.
The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde ...during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10‐heptadecenoic (C17:1), linoleic (C18:2n – 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at −18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production.
Study aimed to examine the influence of gender on carcass traits and meat quality of Romanov breed lambs. Lamb gender had a significant influence on several carcass traits, 10‐heptadecenoic, linoleic, and total polyunsaturated fatty acids profile. Male meat had a significantly higher lightness, lower redness, and higher values of pH and cooking loss. A significantly higher malondialdehyde content was found in female lamb meat. Gender was not a significant factor in lamb meat proximate composition, cholesterol concentration, or the content of most biogenic amines.
The present research features such natural herbal extracts as rosemary (Rosmarinus officinalis L.), pome- granate (Punica granatum L.), and green tea (Camellia sinensis L.). Together with vitamin E, ...they were chosen to investigate hemp oil stability. The experiments revealed the effect of various fatty acids compositions on hemp oil properties. The effect of herbal extracts on the oxidative stability of oils was measured using the Rancimat method. The chemical tests included peroxide value (PV), free fatty acid (FFA) value, and acidity value (AV). Each herbal extract was applied in amounts of 30 mg/l and 50 mg/l. Vitamin E was mixed with the oil in the amount of 2 g/l. The changes in PV, FFA, AV, and fatty acid composition were measured on day 6, 12, 18, and 24. Hemp oil, pure or mixed with the extracts, was analyzed using the Rancimat method at 120°C with an airflow rate of 20 l/h to identify the in- duction periods (IP). IP values of oils with additional herbal extracts were found to be significantly higher (p < 0.05) than those of the control samples. The oil sample with vitamin E demonstrated the longest IP (4.12 hours at 120°C) during the Rancimat test. The herbal extracts and vitamin E had a positive effect on hemp oil PV compared with the control sample. Gas chromatography (GC) showed that hemp oil included a high amount of polyunsaturated Ome- ga-3 fatty acids, and the oil was not resistant to oxidation. In general, the natural herbal extracts and vitamin E in the recommended quantities had a positive effect on the oxidative stability of hemp oil.
The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. ...UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.
In this study, rapid pyrosequencing was used for identification and fatty acid analysis of enterotoxic and non-enterotoxic Bacillus cereus. Presumptive B. cereus strains were isolated from ...ready-to-eat foods on mannitol-egg yolk-polymyxin agar and the identification was made based on the characteristics of B. cereus sp. Pyrosequencing was carried out on amplicons derived from 3 different 16S gene regions of rDNA using commercial reagent kits. All 30 presumptive Bacillus cereus isolates were identified as B. cereus. At least two sequencing reads of 3 different 16S rDNR gene regions were specific for identification of individual B. cereus isolates. Among B. cereus isolates, 53.3 % were found to be enterotoxic. Fatty acids produced by more than 50% of the investigated B. cereus were assumed as typical for these bacteria. The analyzed B. cereus produced a total of 25 typical fatty acids. The observed differences of individual fatty acid amounts and similar composition of fatty acids within all investigated B. cereus strains allowed the characterization of these bacteria isolated from ready-to-eat foods.
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...on fresh minced beef. In the course of the study the total aerobic bacterial, Escherichia coli, yeast and mould counts and formation of biogenic amines during 9 days of storage at +4°C temperature were investigated. Mixtures of DHQ+LA+LIN and DHQ+LA solutions statistically significantly reduced the total aerobic bacterial and E. coli count and meat pH (P ≤ 0.05) in comparison with control samples. We have identified a strong positive correlation between pH and total aerobic bacterial (R = 0.736, P < 0.01) and E. coli count (R = 0.818, P < 0.01). Significant differences in the total biogenic amine content were determined between DHQ+LA+LIN and DHQ+LA treated samples in air packaging (AP) (P ≤ 0.05). However, there were no significant differences (P > 0.05) in the total aerobic bacterial and E. coli count between the different packaging techniques, but VP effectively inhibited yeasts and moulds in minced beef (P ≤ 0.05).
The meat industry generates large amounts of by-products, and their mass represents approximately one-third of the live weight of animals. Most by-products are disposed of and not used for ...processing, although they meet hygiene requirements and are suitable for human consumption or for the processing of food supplements. The aim of this study was to investigate the effect of lyophilization on the nutritional value and retention of functional ingredients in ovine and porcine by-products: liver, kidneys, hearts, and lungs. For this purpose, meat by-products of the third category were selected in X and Y slaughterhouses and divided into two parts: one part was freeze-dried at −80 °C for 72 h, and the other part was left raw. Fatty acid composition was determined by gas chromatography–mass spectrometry (GC-MS), and amino acid analysis was performed by AccQ Tag technology (Waters Corp., Milford, MA, USA) and HPLC. Our study shows that the lyophilization process did not significantly affect protein and fat content. The largest decrease in the amount of proteins was determined in samples of ovine kidneys, at 0.8%, while the difference in protein in ovine liver samples before and after lyophilization was 0.38%. The composition of essential amino acids did not change after lyophilization, except a decrease in Leu and Thr in porcine samples and Leu, Thr, and Met in ovine samples (p < 0.05). The lyophilization process did not significantly affect the polyunsaturated fatty acid content, including the amounts of omega 3 and omega 6 fatty acids. The optimal ratio of omega 6 and 3 fatty acids was determined in samples of lyophilized ovine livers (2.65), and the largest ratio was found in samples of lyophilized porcine hearts (16.67). The study results show that, after lyophilization, meat by-products of the third category (according to Regulation (EC) No. 1069/2009, Categorization, Article 10), especially ovine liver, can be used as a source of amino acids and polyunsaturated fatty acids for functional food processing. The process of lyophilization is also appropriate for preserving meat by-products without losing the nutritional value and beneficial components.
Our previous research has indicated that bioactive protein hydrolysates derived from porcine by-products possess the potential to be utilized in the production of functional additives and food ...supplements. The objective of this investigation was to assess the antioxidant and antimicrobial characteristics and amino acid changes in hydrolysates of lyophilized meat of bovine livers and hearts. The relevant enzymes, papain and pepsin, were used to hydrolyze the meat by-products over periods of 3, 6, and 24 h. The antimicrobial properties of all enzymatically digested samples were assessed against Listeria monocytogenes, Bacillus cereus, Salmonella enterica subsp. enterica Serovar Typhimurium. Bacillus cereus, and Escherichia coli, S. aureus subsp. aureus. The assessment of antiradical activity involved the quantification of DPPH• and ABTS•+ absorbance in bovine by-product hydrolysates. The hydrolysates were subjected to amino acid analysis using AccQ Tag technology, which was performed by Waters Corporation in Milford, MA, USA. The bacteria L. monocytogenes had the highest antibacterial activity (inhibition zone) (20.00 ± 0.20 mm) and less against E. coli (10.00 ± 0.10 mm) of bovine heart hydrolysates and were prepared for 24 h with papain. The highest values of ABTS•+ (98.1 ± 0.30%) and of DPPH• scavenging activity (92.56 ± 0.56%) of cationic radicals were evaluated in the bovine liver hydrolysates after the effect of papain for 24 h. Longer hydrolysis time influenced the decrease in free hydrophobic amino acids (Ala, Val, Ile, Leu, Tyr, Phe, Pro, Met). The results confirmed the potential use of bovine liver and heart hydrolysates as functional or biologically active materials.
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