scholarly journals Effects of regular control of food colours content in meat products in Serbia

2021 ◽  
Vol 854 (1) ◽  
pp. 012072
Author(s):  
R B Petronijevic ◽  
D Trbovic ◽  
M Sefer
Keyword(s):  
High Performance ◽  
Meat Products ◽  
Regular Control ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Canned Meat ◽  
Mechanically Separated Meat ◽  
Dry Sausages ◽  
Sea Fish ◽  
Food Colours

Abstract Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

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.

Histamine and Tyramine Content of Meat Products

1975 ◽  
Vol 38 (5) ◽  
pp. 256-258 ◽  
Author(s):  
S. RICE ◽  
R. R. EITENMILLER ◽  
P. E. KOEHLER
Keyword(s):  
Meat Products ◽  
Processing Conditions ◽  
Histamine Concentration ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
Normal Processing ◽  
Dry Sausage

A survey was conducted to determine the histamine and tyramine contents of a variety of meat products. Histamine was found in all products at concentrations only slightly greater than one would expect from normal physiological amounts found in muscle. Semi-dry sausage products contained an average histamine concentration of 3.59 μg/g compared to an average of 2.87 μg/g in dry sausages. Country-cured hams averaged 1.69 μg histamine/g. Emulsion type products contained slightly less histamine than the fermented sausages. Braunschweiger, an exception, contained 3.6 μg histamine/g but would be expected to contain more histamine than other emulsion-type products because of its liver content. Data indicate that histamine is not formed to an appreciable extent in these meat products under normal processing conditions. Detectable amounts of tyramine were found in 71% of the sausages and in 39% of semi-dry sausages. Tyramine was not detected in country-cured ham. Average tyramine concentrations were 244 and 85.8 μg/g in the dry and semi-dry sausages, respectively. The greatest tyramine concentration found in this study was 1237 μg/g in a Genoa salami. It is apparent that sufficient tyramine can occur in ripened sausages to be troublesome to tyramine-susceptible individuals.

scholarly journals Količina šećera u mesnim proizvodima s hrvatskog tržišta

Meso ◽  
2018 ◽  
Vol 20 (2) ◽  
pp. 145-149
Author(s):  
Darja Katulić ◽  
Mladenka Malenica Staver
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Added Sugar ◽  
Total Sugar Content ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Enzyme Method ◽  
Sugar Levels

Content of sugar in meat products from the Croatian market Sugars are used in the production of meat products to produce lactic acid and to achieve specific sensory properties, thus ensuring the quality and stability of the final product. The aim of this paper was to determine the differences in sucrose, glucose and fructose sugar levels in meat products from different categories available on the Croatian market. A total of 140 samples were analyzed from the category of fermented (n = 41) and heat treated (n = 82) sausages and dry cured meat products (n = 17). For the determination of the sugar level, a validated enzyme method was used. Within each of the three investigated categories the highest sucrose content (0.21-0.87%) was determined, followed by fructose (0.10-0.39%) and the lowest glucose (0.05-0.06%). The total sugar content, as a sum of sucrose, fructose and glucose, was 1.32% in the category of heat treated sausages, 0.36% in fermented sausages and 0.47% in dry cured meat products. The results of the research indicate the variation in the quantity of added sugar in meat products from the Croatian market, with total shares ranging from 1 to 2%, depending on the type of product and the producer's recipe, according to the literature of other authors for the same category of meat products.

scholarly journals Selection of nitrite-degrading and biogenic amine-degrading strains and its involved genes

2020 ◽  
Vol 4 (4) ◽  
pp. 225-235
Author(s):  
Yuxin Li ◽  
Zhihui Yu ◽  
Yingchun Zhu ◽  
Zhixiang Cao
Keyword(s):  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Starter Cultures ◽  
Health Concern ◽  
Fermented Sausages ◽  
Degradation Rates ◽  
Genes Encoding ◽  
Encoding Genes ◽  
Selection Of

Abstract Objectives Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The study aimed to screen nitrite-degrading and BA-degrading strains from sour porridges and sausages and bacon products in China. Materials and Methods After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes, and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit, and polymerase chain reaction, respectively. Results Pediococcus pentosaceus labelled M SZ1 2 and M GC 2, Lactobacillus plantarum labelled M SZ2 2, and Staphylococcus xylosus labelled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units/mg. The degradation rate of total BAs of M SZ2 2 was 93.24%. The degradation rates of nitrite and BAs of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units/mg. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of BAs (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), ornithine decarboxylase (odc), lysine decarboxylase (ldc)) formation encoding genes. Conclusion These four strains (M SZ1 2, M GC 2, M SZ2 2, and Y CC 3) are promising candidates to use as starter cultures for nitrite and BAs in fermented sausages.

BRUSHFORM 96

Alloy Digest ◽  
2014 ◽  
Vol 63 (7) ◽  
Keyword(s):  
Physical Properties ◽  
Tensile Properties ◽  
High Performance ◽  
Strength Characteristics ◽  
Bend Strength ◽  
Copper Nickel ◽  
Heat Treated

Abstract BrushForm 96 strip is a high-performance, heat treatable spinodal copper-nickel-tin alloy designed to provide optimal formability and strength characteristics in conductive spring applications. It is available in both pre-heat treated (mill hardened) and heat treatable (age hardenable) forms. This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties. and bend strength. It also includes information on forming. Filing Code: Cu-833. Producer or source: Materion Brush Performance Alloys.

Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108461
Author(s):  
Burcu Öztürk-Kerimoğlu ◽  
Hülya Serpil Kavuşan ◽  
Duygu Benzer Gürel ◽  
Özlem Çağındı ◽  
Meltem Serdaroğlu
Keyword(s):  
Heat Treated ◽  
Fermented Sausages ◽  
Oil Blend

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals PSV-25 Detection of heart and aorta tissue peptide markers by the multiple-reaction monitoring method

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 362-363
Author(s):  
Daniil Khvostov ◽  
Natalya Vostrikova ◽  
Irina M Chernukha
Keyword(s):  
Amino Acid ◽  
High Performance ◽  
Multiple Reaction Monitoring ◽  
Meat Product ◽  
Meat Products ◽  
Amino Acid Sequences ◽  
Composition Analysis ◽  
Reaction Monitoring ◽  
Russian Science ◽  
Monitoring Method

Abstract Functional, particularly personalized meat-based foods are of more in demand by a consumer today. Functional additives, such as plant components and animal proteins from bovine or porcine tissues have been successfully used. With many ingredients added to foods, it is important to provide quality and composition monitoring to confirm the products’ authenticity, to identify undeclared or rarely used types of raw meat in product formulations. For example, if animal heart tissue is a component of a product formulation or if aorta tissue presents in a product due to improper trimming. Different methods are used to identify raw materials, including new approaches in proteomics and peptidomics that are considered the most effective modern methods nowadays. The purpose of the study is meat product composition analysis and special biomarker peptide identification to confirm the presence of heart and aorta tissue in a finished meat product. Over 20 amino acid sequences were checked based on earlier obtained data. Those amino acid sequences were analyzed with a high-performance liquid chromatography with mass spectrometric detection as described. The MS settings were selected using the Skyline. Signal-to-Noise ratio (S/N) over 10 units were used to choose the best peptide candidates. Seven peptides were found in porcine hearts. The best candidate was peptide VNVDEVGGEALGR (S/N - 73.10±5.3) from β-Hemoglobin. Two marker peptides from serum albumin were selected for pork aorta: TVLGNFAAFVQK (S/N 53.51±2.4) and EVTEFAK (S/N 31.69±4.1). These biomarkers showed the best detection and specificity. The multiply reaction monitoring method made it possible to identify the most/best specific peptides—biomarkers that could confirm the heart and/or aorta in meat products. The method can be used for comparative research or identification of best peptides that are specific to any type of animal tissue. The work was supported by the Russian Science Foundation, project no. 16-16- 10073.

Sign in / Sign up

Export Citation Format

Share Document