Meat analogues can offer consumers a more sustainable alternative to meat. A successful meat analogue is characterized by a meat-like texture and high juiciness. Juiciness is related to the water ...holding capacity (WHC). To gain an understanding of how to control the WHC via external conditions, we investigate the effect of ionic strength and pH on water uptake. Model meat analogues were prepared in a Shear Cell and swollen in baths of known pH and ionic strength. The effect of bath composition on water uptake was determined experimentally, and simulated using Flory–Rehner theory. Experiments and simulations were in qualitative agreement. The results show that water uptake increases with an increasing difference between bath pH and the protein’s iso-electric point (pI). At low ionic strengths, the internal pH is near the pI, resulting in reduced swelling. At high ionic strengths, the charge imbalance between gel and bath is limited, also resulting in reduced swelling. At intermediate ionic strengths, swelling increases with decreasing bath ionic strength. Cross-link density negatively relates to WHC and can be controlled via the addition of cross-linking and reducing agents. This work shows that by carefully choosing marinade pH and ionic strength, the WHC of meat analogues can be controlled. These advancements can help improve the sensory characteristics and yield of meat analogues and could enable the production of reduced-salt products.
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•Water holding capacity depends on pH, ionic strength, and cross-link density.•The difference in charge density between in- and outside the meat analogue affects WHC.•Ionic strength modulates the effect of pH at low to moderate ionic strength.•High ionic strength reduces WHC due to an excess in bath charge.•High cross-link density results in a lower WHC due to an increased elastic pressure.
Fresh and minimally processed fish and meat are easy targets for microbial spoilage. The demand for natural alternatives to synthetic additives increases. In this study essential oil (EOs) in ...marinades were used on fish and meat and the effect on the microbial growth during storage was assessed. EOs from Oreganum compactum (oregano), Cinnamomum zeylanicum (cinnamon), and Thymus zygis ct. Thymol (thyme) were chosen. The marinade was composed of water, Na-lactate/lactic acid buffer (2 w/w %), NaCl (10 w/w %), and EO emulsified with Tween 80 and with a pH of 4.5. The necessary Tween 80 to emulsify the EOs in the marinade depended on the EO type and was increased more than tenfold by the NaCl and lactate buffer. The treatment consisted of immersion of meat (pork filet, pork bacon, chicken filets, chicken skin), salmon or scampi for 2 min in marinade solution. The samples were stored at 4 °C in air. Samples were analyzed for microbial counts (dependent on matrix: total coliforms, Escherichia coli, lactic acid bacteria, yeasts and molds, total aerobic psychrotrophs). Growth inhibition was achieved with some EO + marinade treatments but marinade itself did not slow down the microbial growth. Most notably, the growth of yeasts and molds was inhibited by immersion of all food matrices in 1 w/w % cinnamon EO. Use of (1 w/w % for all EO) cinnamon EO (+marinade) led to microbial shelf life increase of all matrices (except the chicken matrices as the end of the shelf life was not reached during the experimental duration), oregano EO to shelf life increase of pork filet and salmon, and thyme EO of pork filet and scampi. Sensorial analysis on pork filet and salmon showed that immersion in 3% EO (resulting in 0.09 g EO/100 g pork filet and 0.05 g EO/100 g salmon) resulted in an acceptable odor after 24 h of storage. The results in this study show that the sensorial properties of the meat/fish are inevitably affected when the necessary EO concentrations to extend the microbial shelf life are applied.
•Essential oil (EO) was used in marinade to increase the shelf life of meat and fish.•The marinade was a water-in-oil emulsion of water, NaCl, lactic acid, EO, Tween 80.•The needed emulsifier concentration increased with NaCl and acid concentration.•The growth of yeasts and molds was inhibited by cinnamon EO in all food matrices.•EOs influence the odor of the food at concentrations that inhibit microbial growth.
The effects of oil types and the pH of marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled chicken. The formation of PAHs in ...grilled chicken breast with different marinades after charcoal-grilling for 3 min/side was evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Compared with the control marinade treatment (without vegetable oil), the addition of commercial palm oil and sunflower oil that contained significantly different amounts of polyunsaturated and saturated fatty acids led to a significant (p < 0.05) increase in the PAH levels in grilled chicken from 190.1 μg/kg to 457.6 μg/kg and 376.6 μg/kg, respectively and there was only a slight difference between both oil marinade treatments due to the presence of antioxidant compounds in the commercial vegetable oils. The pH values of the marinade treatments for both acidic and alkali marinades using citric acid and sodium bicarbonate, respectively, produced the highest pH value (7.51, alkali marinade) which resulted in a major increase of more than 70% in the PAH levels in grilled chicken. The results of this study suggested that the addition of oil and/or alkali ingredients in the marinade could be important in increasing the levels of PAHs in grilled meat products.
•Basic marinade (pH > 7.5) increased heavy PAHs more than 70%.•Benzoapyrene increased more than 80% in basic marinade (pH > 7.5).•Addition of oils in marinade increased heavy PAHs, especially Benzobfluoranthene.•Antioxidant compounds in oil played an important role on PAH formation.
Heterocyclic amines (HCAs) are toxic products from the Maillard reaction that form from the reaction of sugars, amino acids and creatine/creatinine when cooking protein rich food. In this work, ...commonly consumed meats in Saudi Arabia (camel, beef and chicken) were fried under conditions resembling home cooking. The effect of marinades made of blueberry, raspberry and strawberry were tested separately on meat at different marinating times (1, 6, 12, 24h, at 4 °C) before frying. The marinades caused an overall reduction of HCAs. The decrease was more noticeable with long marination time ≥ 6h. The reduction of individual HCAs, after 24h marinades, was 91–100% for pyridines; 40–67% for β-carbolines; and 100% for quinoxalines, quinolines, α-carbolines and ɣ-carbolines, although the latter three were seldomly detected in this study. An increase, up to 2 times, on the formation of the studied quinoxalines was observed in every meat and marination for no more than 1h. Therefore, longer marinating times with berry extracts, from 6h, are recommended over those below (1h).
•From high to low concentration of mutagenic HCAs: fried chicken, camel and beef.•1h blueberry, raspberry and strawberry juice marinades boosted quinoxalines.•≥6h blueberry, raspberry and strawberry marinades reduced quinoxaline HCA levels.•≥12h marinades had high impact on the reduction of pyridines and β-carbolines.•24h marinades caused 40–100% reduction in total HCA.
Aspergillus parasiticus is prone to producing toxic and carcinogenic aflatoxins (AFs) and posing risks to food safety. This study aims to explore the effect of yeasts isolated from marinade on the ...growth of A. parasiticus and to evaluate the inhibitory effects of these yeasts on the biosynthesis of AFs and their ability to remove AFs. Six yeast strains were screened through 18S rDNA and ITS rDNA gene sequence analysis, and among them, Candida tropicalis, Pichia kudriavzevii, Trichosporon asahii, Lodderomyces elongisporus and Pichia fermentans showed vigorous growth activity in the stored marinade. P. fermentans and L. elongisporus culture solutions significantly inhibited the growth and mycelial differentiation of A. parasiticus and effectively removed AFB1. The volatile compounds of P. fermentans and L. elongisporus significantly inhibited the growth of A. parasiticus, with inhibition rates of 72.10% and 67.03%, respectively. In addition, P. fermentans and L. elongisporus were co-cultured with A. parasiticus in marinade for seven days. The inhibition rates of AFB1 synthesis were 69.06% and 61.78%, while the inhibition rates of AFG1 were 65.89% and 60.02%, respectively. Hence, P. fermentans and L. elongisporus can be used as fungal antagonistic strains to help reduce AFs contamination in the marinade and its products.
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•Six yeast strains were isolated and identified from the marinade.•Five yeasts exhibit strong growth activity in the storage environment of marinade.•P. fermentans and L. elongisporus can inhibit the growth of A. parasiticus.•P. fermentans and L. elongisporus can remove AFB1 and inhibit AFs synthesis.•P. fermentans and L. elongisporus can be used to reduce AFs in stored marinade.
High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased magnitude of pressure and ...treatment time provided significant increase in pH, surface L*, a*, b*, and total color difference (ΔE), inner a*, b* and ΔE color values, marinade uptake, total antioxidant capacity, total phenolic substance content, textural properties of cooking loss, hardness, chewiness, cohesiveness, and gumminess, and sensory properties of appearance and color. A significant decrease was observed in the inner color L* value, and textural properties of springiness, whereas no significant changes were detected on sensory properties of aroma, hardness, and aftertaste. HHP processing at 600MPa/15 min provided maximum 4.73 and 3.89 log inactivations on the initial total mesophilic aerobic bacteria and total mold and yeast counts. The initial Salmonellae and total coliform counts of 3.53 ± 0.12 and 6.59 ± 0.11 log cfu/g were reduced to undetectable level by 400 MPa/15 min and 600 MPa for 5, 10, and 15 min, respectively. The results reveled that HHP is very efficient for diffusion of marinade solution with providing microbial safety without adversely affecting physical, textural and sensory properties of marinated ground chicken breast samples.
•Significant increase was observed in the physical and bioactive properties of marinated ground chicken breast samples by HHP.•Increased pressure and treatment time increased marinade absorption of ground chicken breast meat.•Textural properties of marinated ground chicken breast improved significantly by HHP.•The mean initial Salmonellae and total coliform counts were reduced to undetectable level by HHP.
Los caracoles del género Pomacea, conocidos comocaracoles de pantano, representan gran relevanciadesde los puntos de vista ecológico, trófico yalimentario. El objetivo del presente trabajo ...fueelaborar un escabeche de caracol de río Pomaceaflagellata, en Tabasco, México. Se realizaron análisisbromatológicos al escabeche de caracol, paraconocer su composición química; microbiológicos,con fines de inocuidad, y sensoriales para dilucidarel grado de aceptabilidad por el consumidor. Seencontró que el escabeche a base de caracol P.flagellata presenta alta inocuidad (coliformes totalesy levaduras, 0 NMP g-1 y 0 UFC g-1, respectivamente).Los resultados confirman que la carne del caracolde pantano presenta niveles medios de proteína(11.3 ± 2.6%) y bajos niveles de grasas (4.5 ± 1.1%).En conclusión, fue posible obtener un escabeche decaracol P. flagellata de alto valor inocuo, nutricionaly de aceptación por el consumidor.
This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat ...which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar‐based marinades and stored at 4°C for 24 h. Vinegar‐based marinades decreased the pH and cooking loss of the samples (p <.05). The highest a* values were determined in the BV group, while the samples marinated with vinegar‐based marinades had lower L* values than the control group (p <.05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p <.05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar‐based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The ...WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into ‘LT’ as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.
Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with ...antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.
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