The current trend in the food industries is the utilization of natural additives that exist inherently in foods and sound healthier to the consumers,
This review explores the possibility of utilizing ...natural, phenol-rich extracts recovered from olive mill wastewater to fortify meat and meat products as well as to increase the preservation of the latest in the shelf. The utilization of natural antioxidants as additives in meat and meat products is denoted in comparison to the advantages of synthetic preservatives. To this prospect, the antioxidant capacity of olive phenols is discussed and compared with this of raw and pure natural antioxidants. The in vitro and in situ applications of olive phenols against lipid peroxidation, meat colour stability are reported together with their application as antimicrobial agents.
The implementation of olive phenols as additives in the meat sector has great potentiality due to the fact that they can provide multidimensional improvement of stored meat products, namely colour retaining, retardation of microbial growth, retardation of fats deterioration and ultimately extended shelf-life.
•Fortification of meat products with phenol-rich extracts from olive mill wastewater is discussed.•Antioxidant capacity of olive phenols is discussed in comparison to raw and pure natural antioxidants.•In vitro and in situ applications of olive phenols against lipid peroxidation and meat colour stability.•Fortification of meat products with olive phenols as antimicrobial agents is referred.
There is a growing interest in the revalorization of co-products from the food industry. Co-products from tiger nuts (Cyperus esculentus) milk production are a suitable fibre source. “Chorizo” is the ...most popular dry-cured meat product in Spain. The aim of this work was to study the effect of the tiger nut fibre addition (0, 5, and 7.5%) on the quality (composition, physicochemical, and sensorial properties) and safety (oxidation and microbial quality) of a Spanish dry-cured sausage, during the 28days of its dry-curing process. Tiger nut fibre (TNF) addition decreased fat and increased moisture content. The addition of TNF significantly increased (p<0.05) the total dietary fibre content of “Chorizo”. Lightness (L*), yellowness (b*) and redness index (a*/b*) were significantly (p<0.05) affected by the fibre content. The addition of 5% and 7.5% TNF to chorizo provided rich fibre and a healthier product. Although there were slight changes in the physicochemical properties, its quality (traditional characteristics) and its safety remained.
•Co-products from tiger nuts milk production are a suitable fibre source.•Tiger nut fibre addition decreases fat and increases moisture content in “Chorizo”.•Tiger nut fibre addition increases the total dietary fibre content of “Chorizo”.•Weight loss during the dry-curing process is lower in “Chorizo” with fibre added.•Tiger nut fibre addition to chorizo provides rich fibre and a healthier product.
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil ...rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.
Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. They are found widely in varying concentrations in meat and meat products. ...Public health significance lies in their toxic effects associated with high levels in meat and meat products. Owing to their consistent presence with microbial spoilage they are utilized as quality indicator in terms of spoilage/freshness of meat and meat products. The reason for the formation of these amines is multi-factorial however the poor quality meat is the most important one, contributing substrate for microbial decarboxylases. Their presence can be analytically determined in the food stuffs by employing various techniques. The key to control biogenic amines is the good manufacturing practices. Many new technologies have also been emerged to reduce the levels of these amines to permissible limits.
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) ...in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (
< 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.
Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and ...microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively.
► Amorphous cellulose as a fat replacer. ► We examine changes on quality parameters of low-fat fermented sausages. ► Amorphous cellulose is a promising tool to produce a healthier fermented sausage.
Maillard reaction products are largely responsible for the development of color, taste and especially aroma of thermally treated food. For this reason, our review focused on gathering literature from ...the last 10 years about the influence of the Maillard reaction products formation on food acceptance in aspects of color, texture and flavor. Maillard reaction products have a characteristic odor note and can significantly positively or negatively influence the sensory acceptance of a product. For example, pyrazines and thiols were found in most cases as the most potential odor compounds formed in MR. Another important aspect of high sensorial acceptability is food color. Color development of thermally treated products is mainly attributed to the formation of brown polymers called melanoidins. It was also noted that the increasing concentration of "probably carcinogenic and mutagenic" acrylamide is related to the darker color of a product. Not much attention is focused on the connection between Maillard reaction products formation and textural properties. Therefore, textural properties have been mostly investigated in meat products. Changes in the texture of meat products were estimated as the difference in linkage formations between proteins and polysaccharides.
Pea (
) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry ...due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages was developed by Fourier transform infrared (FTIR) spectrometry combined with chemometrics. Transmittance spectra ranging from ...400 to 4000cm−1 of 73 Halal and 78 non-Halal Chinese ham sausages were measured. Sample preparation involved finely grinding of samples and formation of KBr disks (under 10MPa for 5min). The influence of data preprocessing methods including smoothing, taking derivatives and standard normal variate (SNV) on partial least squares discriminant analysis (PLSDA) and least squares support vector machine (LS-SVM) was investigated. The results indicate removal of spectral background and baseline plays an important role in discrimination. Taking derivatives, SNV can improve classification accuracy and reduce the complexity of PLSDA. Possibly due to the loss of detailed high-frequency spectral information, smoothing degrades the model performance. For the best models, the sensitivity and specificity was 0.913 and 0.929 for PLSDA with SNV spectra, 0.957 and 0.929 for LS-SVM with second derivative spectra, respectively.
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of ...seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2).
BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).
•PUFAω3 and PUFAω6 content increased by addition of ginger powder to pork burgers.•Ginger powder delayed lipid oxidation and microbial growth.•Burgers added with ginger powder showed an increased antioxidant capacity.
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