Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp

2020 ◽  
pp. 108201322095997
Author(s):  
Viviana Andrea Velasco-Arango ◽  
José Igor Hleap-Zapata ◽  
Luis Eduardo Ordóñez-Santos
Keyword(s):  
Carica Papaya ◽  
Meat Products ◽  
Environmental Benefits ◽  
Nitrite Reduction ◽  
Human Beings ◽  
Healthy Foods ◽  
Beef Burger ◽  
By Products ◽  
Nitrite Content

Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.

scholarly journals Ветеринарно-санітарний контроль безпечності та якості м’ясних продуктів

2017 ◽  
Vol 19 (73) ◽  
pp. 7-10
Author(s):  
N. Bogatko ◽  
L. Bogatko ◽  
V. Salata ◽  
V. Semaniuk ◽  
J. Serdioucov ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Case Processing ◽  
Food Ration ◽  
The World ◽  
Permissible Levels ◽  
Quality Of Food ◽  
Organizational Principles ◽  
Nitrite Content

Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

scholarly journals Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Khaoula Elhadef ◽  
Karim Ennouri ◽  
Mariam Fourati ◽  
Hajer Ben Hlima ◽  
Sarra Akermi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Meat Products ◽  
Principal Component ◽  
Microbial Count ◽  
Beef Meat ◽  
Minced Beef ◽  
Hull Extract ◽  
The Impact ◽  
By Products

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

scholarly journals Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

2020 ◽  
Vol 8 (1) ◽  
pp. 107-114
Author(s):  
Houra Ramezani ◽  
Khadijeh Abhari ◽  
Zahra Pilevar ◽  
Hosseini Hedayat ◽  
Abdorreza Mohammadi
Keyword(s):  
Ascorbic Acid ◽  
Meat Products ◽  
Ascorbic Acid Content ◽  
Cooking Time ◽  
Nitrite Reduction ◽  
Processed Meat ◽  
Refrigerated Storage ◽  
Meat Content ◽  
Residual Nitrite ◽  
Nitrite Content

Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors. Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively. Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P < 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P < 0.05) during refrigerated storage. Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.

scholarly journals Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1872
Author(s):  
Macarena Egea ◽  
Daniel Álvarez ◽  
Irene Peñaranda ◽  
Nuria Panella-Riera ◽  
María Belén Linares ◽  
...  
Keyword(s):  
Meat Products ◽  
Fat Content ◽  
Boar Taint ◽  
Grape Skin ◽  
Fat Replacement ◽  
Reduced Fat ◽  
Fat Reduction ◽  
Control Batch ◽  
By Products

Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.

Effect of fermentation by various bacterial strains on quality of dried duck meat slice

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yinyin Lu ◽  
Jun He ◽  
Jinxuan Cao ◽  
Yali Dang ◽  
Yangying Sun ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Lactobacillus Acidophilus ◽  
Microbial Growth ◽  
Meat Products ◽  
Quality And Safety ◽  
Bacterial Strains ◽  
Sensory Qualities ◽  
Mold And Yeast ◽  
Nitrite Content

AbstractThe effects of fermentation on the sensory qualities, lipid oxidation, harmful substances, and microbial growth of dried duck meat slice (DDMS) were investigated. The results showed that the optimal fermentation was controlled at 22.18 °C for 49.15 h with the mixed inoculation (7.09 log CFU/g) of Lactobacillus acidophilus and Pediococcus pentosaceus (2:1). Under the optimal fermentation conditions, the fermented DDMS presented higher scores of color (9.0 ± 0.16), aroma (8.8 ± 0.35), and total (8.9 ± 0.24) with lower hardness (5316 ± 98.80 g), compared to control (8.6 ± 0.21, 8.3 ± 0.26, 8.4 ± 0.08, and 7016 ± 114.17 g, respectively). Meanwhile, the histamine content decreased, and the nitrite content was reduced by nearly 60% in fermented DDMS. The lipid oxidation and microbial growth (Escherichia coli, mold, and yeast) in DDMS were also inhibited by fermentation. It provides useful data for improving the quality and safety of meat products.

scholarly journals Veterinary and sanitary examination of yak slaughter products in case of invasive diseases in the conditions of the Primorsky Territory

2020 ◽  
Vol 203 ◽  
pp. 01031
Author(s):  
Dmitrii Zamaratskii ◽  
Margarita Simakova ◽  
Guli Koltun ◽  
Viktoriia Podvalova
Keyword(s):  
New Species ◽  
Raw Materials ◽  
Meat Products ◽  
Meat Production ◽  
Parasitic Diseases ◽  
High Quality ◽  
Invasive Diseases ◽  
The Cost ◽  
By Products

Primorsky Territory is a platform for the intensification of the livestock industry in order to provide the population with high-quality meat products. However, the introduction of new species of animals (yaks, camels, highly productive breeds of cattle) to the territory of the region contributes to the emergence and spread of invasions among them. Fascioliasis, dictyocaulosis, piroplasmidosis are natural focal parasitic diseases of animals that are widespread in the Primorsky Territory. They are detected almost every day during the veterinary and sanitary examination of animal slaughter products. Despite the absence of a threat of infection with these diseases for humans through meat and by-products, there remains a risk of deterioration in the quality of such products and the development of defects in meat raw materials, which leads to the impossibility of further sale and consumption. Yaks were brought to the Primorsky Territory in 2010 as an experiment, and in 2015, farmers actively used these animals as beef cattle, since their simplicity in keeping significantly reduced the cost of the meat production process. The conditions of keeping yaks in the Primorsky Territory contributed to their infection with parasitic diseases, the extent of the invasion of which reached 60% and more.

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Formulating biossay data of chemicals and environmental water

2000 ◽  
Vol 42 (3-4) ◽  
pp. 115-123 ◽  
Author(s):  
R. Shoji ◽  
A. Sakoda ◽  
Y. Sakai ◽  
M. Suzuki
Keyword(s):  
Water Quality ◽  
Low Density Lipoprotein ◽  
Water Environment ◽  
Density Lipoprotein ◽  
Environmental Water ◽  
Toxicity Data ◽  
Human Beings ◽  
Environmental Waters ◽  
Bodies Of Water

The quality of environmental waters such as rivers is often deteriorated by various kinds of trace and unidentified chemicals despite the recent development of sewage systems and wastewater treatment technologies. In addition to contamination by particular toxicants, complex toxicity due to multi-component chemicals could be much more serious. The environmental situation in bodies of water in Japan led us to apply bioassays for monitoring the water quality of environmental waters in order to express the direct and potential toxicity to human beings and ecosystems rather than determinating concentrations of particular chemicals. However, problems arose from the fact that bioassays for pharmaceutical purposes generally required complicated, time-consuming, expert procedures. Also, a methodology for feedback of the resultant toxicity data to water environment management has not been established yet. To this end, we developed a novel bioassay based on the low-density lipoprotein (LDL) uptake activity of human hepatoblastoma cells. The assay enabled us to directly detect the toxicity of environmental waters within 4 hours of exposure. This is a significantly quick and easy procedure as compared to that of conventional bioassays. The toxicity data for 255 selected chemicals and environmental waters obtained by this method were organized by a mathematical equation in order to make those data much more effectively and practically useful to the management of environmental waters. Our methodology represents a promising example of applying bioassays to monitor environmental water quality and generating potential solutions to the toxicity problems encountered.

scholarly journals Valorisation of Organic Waste By-Products Using Black Soldier Fly (Hermetia illucens) as a Bio-Convertor

2021 ◽  
Vol 13 (15) ◽  
pp. 8345
Author(s):  
Kieran Magee ◽  
Joe Halstead ◽  
Richard Small ◽  
Iain Young
Keyword(s):  
Food Waste ◽  
Fish Feed ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
High Quality Protein ◽  
The Face ◽  
Beet Pulp ◽  
By Products ◽  
Hermetia Illucens Larvae

One third of food produced globally is wasted. Disposal of this waste is costly and is an example of poor resource management in the face of elevated environmental concerns and increasing food demand. Providing this waste as feedstock for black soldier fly (Hermetia illucens) larvae (BSFL) has the potential for bio-conversion and valorisation by production of useful feed materials and fertilisers. We raised BSFL under optimal conditions (28 °C and 70% relative humidity) on seven UK pre-consumer food waste-stream materials: fish trimmings, sugar-beet pulp, bakery waste, fruit and vegetable waste, cheese waste, fish feed waste and brewer’s grains and yeast. The nutritional quality of the resulting BSFL meals and frass fertiliser were then analysed. In all cases, the volume of waste was reduced (37–79%) and meals containing high quality protein and lipid sources (44.1 ± 4.57% and 35.4 ± 4.12%, respectively) and frass with an NPK of 4.9-2.6-1.7 were produced. This shows the potential value of BSFL as a bio-convertor for the effective management of food waste.

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