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18 pages, 2246 KiB

Open AccessArticle

Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry

by Patricia J. Rosario-Pérez, Héctor E. Rodríguez-Sollano, Juan C. Ramírez-Orejel, Patricia Severiano-Pérez and José A. Cano-Buendía

Foods 2023, 12(10), 1970; https://doi.org/10.3390/foods12101970 - 12 May 2023

Cited by 2 | Viewed by 1897

Abstract

Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the present study, the effect of Neutral Electrolyzed [...] Read more.

Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the present study, the effect of Neutral Electrolyzed Water (NEW) at 55.73 ppm was evaluated on contaminated chicken meat with Salmonella Typhimurium and Escherichia coli O157:H7, which was stored in refrigerated conditions. The present study was carried out to check whether the application of NEW can help to preserve chicken breasts without affecting its sensory characteristics. Chicken quality was measured by analyzing physicochemical properties (pH, color, lactic acid, total volatile basic nitrogen, and thiobarbituric acid reactive substances content) after bactericidal intervention. This work includes a sensory study to determine if its use affects the organoleptic properties of the meat. The results showed that in the in vitro assay, NEW and NaClO, achieved bacterial count reductions of >6.27 and 5.14 Log10 CFU for E. coli and Salmonella Typhimurium, respectively, even though, in the in situ challenge, they showed a bacterial decrease of 1.2 and 0.33 Log10 CFU/chicken breast in contaminated chicken breasts with E. coli and Salmonella Typhimurium, respectively, after 8 days of storage, and NaClO treatment did not cause bacterial reduction. Nonetheless, NEW and NaClO did not cause lipid oxidation and nor did they affect lactic acid production, and they also slowed meat decomposition caused by biogenic amines. Sensory results showed that chicken breast characteristics like appearance, smell, and texture were not affected after NEW treatment, and obtained results showed that NEW could be used during chicken meat processing due to the chicken physicochemical stability. However, more studies are still needed. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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14 pages, 1273 KiB

Open AccessArticle

Effects of Chinese Yam Polysaccharide on Intramuscular Fat and Fatty Acid Composition in Breast and Thigh Muscles of Broilers

by Liping Guo, Yadi Chang, Zhe Sun, Jiahua Deng, Yan Jin, Mingyan Shi, Jinzhou Zhang and Zhiguo Miao

Foods 2023, 12(7), 1479; https://doi.org/10.3390/foods12071479 - 31 Mar 2023

Cited by 3 | Viewed by 1270

Abstract

The purpose of this study is to evaluate the influences of Chinese yam polysaccharide (CYP) dietary supplementation on the composition of intramuscular fat (IMF) and fatty acids (FA) in thigh and breast muscles of broilers. Three hundred and sixty healthy one-day-old broilers (the [...] Read more.

The purpose of this study is to evaluate the influences of Chinese yam polysaccharide (CYP) dietary supplementation on the composition of intramuscular fat (IMF) and fatty acids (FA) in thigh and breast muscles of broilers. Three hundred and sixty healthy one-day-old broilers (the breed of Crossbred chicken is named 817) with gender-balanced and similar body weight (39 ± 1 g) were randomly allocated into four groups (control, CYP1, CYP2, and CYP3 groups). Broilers in the control group were only fed a basal diet, and broilers in CYP1 group were fed the same diets further supplemented with 250 mg/kg CYP, the CYP2 group was fed the same diets further supplemented with 500 mg/kg CYP, and the CYP3 group was fed the same diets further supplemented with 1000 mg/kg CYP, respectively. Each group consisted of three replicates and each replicate consisted of 30 birds. The feeding days were 48 days. The results observed that the CYP2 group (500 mg/kg) can up-regulate the mRNA expression levels of β-catenin in thigh muscle compared to the control group. At the same time, all CYP groups (CYP1, CYP2, and CYP3 groups) can up-regulate mRNA expression of Wnt1 and β-catenin in breast muscle, while mRNA expression of PPARγ and C/EBPα in breast and thigh muscles could be down-regulated (p < 0.05). In summary, 500 mg/kg of CYP dietary supplementation can reduce IMF content and improve the FAs composition, enhancing the nutritional value of chicken meat. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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10 pages, 900 KiB

Open AccessArticle

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

by Ana M. Herrero, Esther Merino, Irene Muñoz-González and Claudia Ruiz-Capillas

Foods 2023, 12(1), 40; https://doi.org/10.3390/foods12010040 - 22 Dec 2022

Cited by 1 | Viewed by 1486

Abstract

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) [...] Read more.

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)—with a lower concentration of oat protein and β-glucans—resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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14 pages, 320 KiB

Open AccessArticle

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

by Anna Augustyńska-Prejsnar, Jadwiga Topczewska, Małgorzata Ormian and Zofia Sokołowicz

Foods 2022, 11(23), 3907; https://doi.org/10.3390/foods11233907 - 03 Dec 2022

Viewed by 2025

Abstract

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P₁ and P₂) with a 10.2% addition [...] Read more.

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P₁ and P₂) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P₁, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P₂, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P₂, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

12 pages, 656 KiB

Open AccessArticle

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

by Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Maite Sánchez-Giraldo and Carmen Avilés-Ramírez

Foods 2022, 11(17), 2606; https://doi.org/10.3390/foods11172606 - 27 Aug 2022

Cited by 2 | Viewed by 1760

Abstract

The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was to evaluate the effect of different reducing [...] Read more.

The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was to evaluate the effect of different reducing agents commonly used in the manufacture of dry-fermented sausages (salchichon type) with low fat content on the technological characteristics of the product. Four different reducing agents (ascorbic acid, a starter culture, sodium ascorbate and glucono-delta-lactone) were added to the meat batter to assess their impact on the physico-chemical traits, instrumental color, residual nitrates and nitrites and lipid oxidation of this meat product. High nitrate values were observed during both ripening and storage periods. All batches presented lipid oxidation values below the threshold that indicates meat rancidity. Adjustments of the original lean:fat proportion must be carried out on this low fat content sausage to obtain profitable results. Starter culture and sodium ascorbate have shown the best reducing and antioxidant activities among the additives studied. Once we have the technical design of the product, the next step will be oriented to identify the sensory characteristics in order to find a gap in the market. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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11 pages, 684 KiB

Open AccessArticle

Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

by Carmen Avilés-Ramírez, Montserrat Vioque Amor, Oliva Polvillo Polo, Alberto Horcada, Pilar Gómez-Cortés, Miguel Ángel de la Fuente, Nieves Núñez-Sánchez and Andrés Luis Martínez Marín

Foods 2022, 11(15), 2193; https://doi.org/10.3390/foods11152193 - 23 Jul 2022

Cited by 3 | Viewed by 1472

Abstract

Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. [...] Read more.

Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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18 pages, 482 KiB

Open AccessArticle

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

by Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak and Andrzej Poltorak

Foods 2022, 11(13), 1986; https://doi.org/10.3390/foods11131986 - 05 Jul 2022

Cited by 5 | Viewed by 2145

Abstract

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies [...] Read more.

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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Review

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19 pages, 468 KiB

Open AccessReview

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

by Miriam M. Selani, Ana M. Herrero and Claudia Ruiz-Capillas

Foods 2022, 11(22), 3558; https://doi.org/10.3390/foods11223558 - 08 Nov 2022

Cited by 2 | Viewed by 1835

Abstract

Consumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are [...] Read more.

Consumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II)

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