Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content

Nahrung/Food ◽  
2002 ◽  
Vol 46 (3) ◽  
pp. 197 ◽  
Author(s):  
Ahmed M. Nassar ◽  
Wafaa H. Emam
Keyword(s):  
Sodium Chloride ◽  
Biogenic Amines ◽  
Ph Value ◽  
Bacterial Load ◽  
Meat Products ◽  
Chloride Content ◽  
Chicken Meat

scholarly journals Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 957
Author(s):  
Tae-Kyung Kim ◽  
Hae-In Yong ◽  
Samooel Jung ◽  
Hyun-Wook Kim ◽  
Yun-Sang Choi
Keyword(s):  
Sodium Chloride ◽  
Electric Fields ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Chloride Content ◽  
Food Products ◽  
Appropriate Technology ◽  
Processing Technologies ◽  
Emulsification Capacity

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

scholarly journals Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market

2020 ◽  
Vol 47 (2) ◽  
pp. 169-174
Author(s):  
Tatjana Peulić ◽  
Predrag Ikonić ◽  
Marija Jokanović ◽  
Jovana Delić ◽  
Jasmina Gubić ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Chloride Content ◽  
Fat Content ◽  
High Protein ◽  
Low Fat ◽  
Special Diet ◽  
Canned Meat ◽  
Meat Samples ◽  
Nitrite Content

Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.

scholarly journals SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS

2013 ◽  
Vol 6 (1) ◽  
pp. 71-79
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Željko Mihaljev ◽  
Sandra Jakšić ◽  
Igor Stojanov
Keyword(s):  
Sodium Chloride ◽  
Salt Intake ◽  
Sodium Intake ◽  
Meat Products ◽  
Chloride Content ◽  
World Health ◽  
Ground Meat ◽  
Table Salt ◽  
Canned Meat ◽  
Dry Sausages

Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”. However, it was established that excessive salt intake, i.e. sodium intake, is frequently associated with hypertension and development of a range of other diseases. Sodium chloride affects sensory and microbiological properties of meat products; however, it aff ects the human health as well. Since the current Regulation (Offi cial Gazette of the Republic of Serbia No. 31/2012) did not define the sodium chloride content of in meat products as a quality parameter, the aim of our study was to determine levels of sodium chloride in diverse meat products available at the market in Novi Sad. A total of 260 samples of meat products were examined, including: shaped ground (minced) meat, vegetarian spreads, smoked products, fermented dry sausages, fi nely minced boiled sausages, canned meat chop and cooked sausages. The content of sodium chloride was determined by using volumetric method. The lowest average sodium chloride content was established in samples of shaped ground meat, being 2.53%. Average level of sodium chloride in vegetarian spreads was 3.55%, in cooked sausages 2.95% and in canned meat chop and smoked products 3.44%. Sodium chloride content in boiled sausages was 3.06%, whereas highest value was established in fermented dry sausages, being 3.71%. According to the guidelines of the World Health Organization, daily salt intake for healthy adults should not exceed 5-6 g. Since the obtained results indicated that sodium chloride contents in some samples were close to the upper recommended limits, continuous and systematic monitoring is of paramount importance in a view of obtaining accurate and reliable information on the content of sodium chloride in relevant meat products.

Comparative Study on Water Aging of Rubber Asphalt and TOR Rubber Asphat

2012 ◽  
Vol 178-181 ◽  
pp. 1383-1386 ◽  
Author(s):  
Peng Xiao ◽  
Mei Ping Wu ◽  
Shan Shan Shi ◽  
Dean Jiang
Keyword(s):  
High Temperature ◽  
Sodium Chloride ◽  
Low Temperature ◽  
Ph Value ◽  
Chloride Content ◽  
Dynamic Shear ◽  
Bending Beam Rheometer ◽  
Temperature Performance ◽  
Aging Properties ◽  
Better Than

Brookfield Viscometer, Dynamic Shear Rheometer (DSR) and Bending Beam Rheometer (BBR) are employed to analyze properties of rubber asphalt and TOR rubber asphalt after water aging. Through simulating, the influences of parameter changes of water on the performances of asphalts after aging were studied. The results show that the PH value and sodium chloride content of water affects the aging properties of asphalt, and as the parameter changes, the high temperature performance of TOR rubber asphalt are better than rubber asphalt. DSR and BBR tests reveal that the higher the acidity (or the lower PH value) and the sodium chloride content of water are, the more seriously rubber asphalt and TOR rubber asphalt age in water aging; the lower the temperature is, the larger the S value and the smaller the m value become, and the worse the low temperature performance and dissipation of temperature stress of rubber asphalt and TOR rubber asphalt get.

scholarly journals Estimation of some biogenic amines on chicken meat products

2017 ◽  
Vol 32 (1) ◽  
pp. 23-28
Author(s):  
Hemmat Ibrahim ◽  
Reham Amin ◽  
Nesreen Eleiwa ◽  
Noha Ahmed
Keyword(s):  
Biogenic Amines ◽  
Meat Products ◽  
Chicken Meat

scholarly journals Contents of sodium-chloride in various groups of locally manufactured meat

2021 ◽  
Vol 37 (3) ◽  
pp. 223-234
Author(s):  
Tamara Stamenic ◽  
Maja Petricevic ◽  
Ljiljana Samolovac ◽  
Sladjana Sobajic ◽  
Bogdan Cekic ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Food Additives ◽  
Salt Content ◽  
Meat Products ◽  
Chloride Content ◽  
Ground Meat ◽  
Official Gazette ◽  
Fermented Sausages ◽  
Hot Dog

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

scholarly journals Biological value of semi-smoked sausages with cedar oil cake

2020 ◽  
Vol 8 (1) ◽  
pp. 30-39
Author(s):  
Galina Gurinovich ◽  
Irina Patrakova ◽  
Sergey Seregin ◽  
Alesya Gargaeva ◽  
Oksana Alekseevnina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sodium Chloride ◽  
Water Activity ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Chloride Content ◽  
Biological Value ◽  
Low Sodium

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage. Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days. Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity. Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

scholarly journals Nutritive value and safety aspects of acidified mantis shrimp during ambient storage

2019 ◽  
Vol 36 (2) ◽  
pp. 155-161
Author(s):  
Gülsün Özyurt ◽  
Caner Enver Özyurt ◽  
Elif Tuğçe Aksun Tümerkan ◽  
Ali Serhat Özkütük
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Nutritive Value ◽  
Ph Value ◽  
Bacterial Load ◽  
Storage Period ◽  
Raw Material ◽  
Acid Mixture ◽  
Protein Nitrogen ◽  
Mantis Shrimp

In this study effects of acidification with an organic acid (3 %, formic acid - FA) and an organic-inorganic acid mixture (1.5 % FA + 1.5 % sulphuric acid - FASA) were evaluated on a non-target species (mantis shrimp - Erugosquilla massavensis). Nutritional composition (proximate analysis and fatty acid composition), chemical (biogenic amine concentrations, non-protein nitrogen -NPN and pH) and microbiological assessments (total viable counts -TVC and lactic acid bacteria counts -LAB) were conducted under 27-28 °C. The analysis conducted for a 60 day period at 1st, 7th, 14th, 30th, 42nd and 60th day intervals. Moisture contents of acidified shrimp were significantly lower than the raw material. No changes in protein contents and an increase in lipid content only in FASA group were observed. Palmitic acid, stearic acid, palmitoleic acid, oleic acid and docosahexaenoic acid (DHA) were observed to be the dominant fatty acids in raw and acidified mantis shrimp. The initial pH value of mantis shrimp was 7.71 and became stable (4.14-3.97) throughout the storage period. An increase was observed in NPN contents and FA and FASA were 0.56 and 0.51 g 100 g-1, respectively at the end of the storage. Putrescine (3.00 mg 100 g-1), tyramine (2.94 mg 100 g-1) and serotonin (2.71 mg 100 g-1) were found to be the dominant biogenic amines in raw mantis shrimp. No significant changes in biogenic amine concentrations were observed in general during the storage period. TVC was found as 4.16 log cfu g-1 at the beginning of the storage period. Bacterial load was decreased after the addition of acids and stayed low throughout the storage period. Increases were observed in LAB and this value were 4.50 and 5.68 log cfu g-1 for FA and FASA group, respectively at the end of the storage period. The results showed acid treated mantis shrimp could be considered potential feed component due to its high nutritional value and safe in regards of biogenic amines.

Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products

2015 ◽  
Vol 40 (1) ◽  
pp. e12299 ◽  
Author(s):  
Tianyue Guo ◽  
Siwen Xue ◽  
Yufeng Zou ◽  
Minyi Han ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Chicken Meat

Controlled and uncontrolled physicochemical quality indicators of 0.9 % sodium chloride of various manufacturers

2020 ◽  
pp. 6-11
Author(s):  
Anton Kasatkin ◽  
Anna Nigmatullina ◽  
Mikhail Kopytov
Keyword(s):  
Sodium Chloride ◽  
Quality Indicators ◽  
Clinical Studies ◽  
Laboratory Tests ◽  
Ph Value ◽  
Chemical Parameters ◽  
Pharmacokinetics And Pharmacodynamics ◽  
Physicochemical Quality ◽  
Physico Chemical

The article presents the results of studies of osmolality and pH of 0,9 % sodium chloride of various manufacturers. To obtain data on the pH value, the data used in the passports are used, and the indicators of its osmolality are de- termined using laboratory tests. 0,9 % sodium chloride from different manufacturers has different pH and osmolality. Knowing the actual values of physico-chemical parameters can increase the accuracy of the results of future clinical studies, which compare the pharmacokinetics and pharmacodynamics of modern plasma-substituting solutions and a solution of 0,9 % sodium chloride.

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