The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide.

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Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1117 ◽

2019 ◽

Vol 13 (1) ◽

pp. 390-395

Author(s):

Miroslav Jůzl ◽

Markéta Piechowiczová ◽

Kamila Řehůřková

Keyword(s):

Czech Republic ◽

Sensory Evaluation ◽

Monosodium Glutamate ◽

Salt Content ◽

Meat Product ◽

Meat Products ◽

Quality Parameters ◽

High Income ◽

The Subject ◽

Reduced Salt

Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 – 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p ˂0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p ˂0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p ˂0.05) by both the groups (YC and OC) than PG2.0 samples.

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Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-3-272-277 ◽

2018 ◽

Vol 80 (3) ◽

pp. 272-277

Author(s):

Z. I. Lavrenova ◽

N. E. Nazarova

Keyword(s):

Raw Materials ◽

Meat Product ◽

Control Sample ◽

Meat Products ◽

Storage Period ◽

Poultry Meat ◽

Partial Replacement ◽

Experimental Sample ◽

Energy Value ◽

Poultry Products

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

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Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

International Journal of Veterinary Science ◽

10.37422/ijvs/20.014 ◽

2020 ◽

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Meat Product ◽

Oxidation Stability ◽

Meat Products ◽

Raw Material ◽

Dromedary Camel ◽

Mean Values ◽

Animal Fat ◽

Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽

10.3390/foods10020438 ◽

2021 ◽

Vol 10 (2) ◽

pp. 438

Author(s):

Micaela Álvarez ◽

Alicia Rodríguez ◽

Elena Bermúdez ◽

Elia Roncero ◽

María J. Andrade

Keyword(s):

Antifungal Agents ◽

Limit Of Detection ◽

Meat Product ◽

Meat Products ◽

Ergosterol Biosynthesis ◽

Array Detector ◽

Meat Industry ◽

Ergosterol Content ◽

Validation Parameters ◽

Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

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

Molecules ◽

10.3390/molecules26082247 ◽

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.

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

Journal of Animal Science ◽

10.1093/jas/skaa278.636 ◽

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.

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Research on Modified Atmosphere Packaging in Fresh Red Meat Product Marketing

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.200.351 ◽

2012 ◽

Vol 200 ◽

pp. 351-355

Author(s):

Peng Zhao ◽

Lei Cao

Keyword(s):

Storage Temperature ◽

Operation Mode ◽

Meat Product ◽

Modified Atmosphere Packaging ◽

Meat Products ◽

Red Meat ◽

Modified Atmosphere ◽

Mixed Gas ◽

Gas Barrier ◽

Barrier Materials

According to the national conditions in China, this article is aiming at introducing the application statues of the modified atmosphere packaging of the fresh red meat product. It has expounded in detail the product feature of the fresh red meat and the mechanization of retaining freshness in the way of the modified atmosphere packaging. From four aspects, this article analyzes the influencing factors of the fresh red meat, such as the proportion of mixed gas, gas barrier materials, meat splitting ways and the meat storage temperature. In accordance with the market sales environment, it has discussed the specific improvement operation mode in quality of meat, the handle ability and the effect of packing, as well as the problems which should be noticed in this process. At the end, it has look into the promising future in the modified atmosphere packaging of fresh red meat products.

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Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Foods ◽

10.3390/foods10071460 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1460

Author(s):

Jiaxin Chen ◽

Jinhai Zhao ◽

Xin Li ◽

Qian Liu ◽

Baohua Kong

Keyword(s):

Hierarchical Cluster ◽

Konjac Glucomannan ◽

Sensory Characteristics ◽

Partial Replacement ◽

Replacement Level ◽

Fat Substitute ◽

Composite Gel ◽

Pork Fat ◽

Dry Sausages

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

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Mass Spectrometry and Multiplex Antigen Assays to Assess Microbial Quality and Toxin Production ofStaphylococcus aureusStrains Isolated from Clinical and Food Samples

BioMed Research International ◽

10.1155/2014/485620 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Paul Attien ◽

Haziz Sina ◽

Wardi Moussaoui ◽

Gaëlle Zimmermann-Meisse ◽

Thomas Dadié ◽

...

Keyword(s):

Meat Product ◽

Meat Products ◽

Toxin Production ◽

Food Samples ◽

Diffusion Method ◽

Clinical Samples ◽

Microbial Quality ◽

Meat Samples ◽

Panton Valentine Leukocidin

The aim of our study was to investigate the microbial quality of meat products and on some clinical samples in Abidjan focused onStaphylococcusgenus and the toxin production profile ofStaphylococcus aureus(S. aureus) isolated. Bacteria were collected from 240 samples of three meat products sold in Abidjan and 180 samples issued from clinical infections. The strains were identified by both microbiological and MALDI-TOF-MS methods. The susceptibility to antibiotics was determined by the disc diffusion method. The production of Panton-Valentine Leukocidin, LukE/D, and epidermolysins was screened using radial gel immunodiffusion. The production of staphylococcal enterotoxins and TSST-1 was screened by a Bio-Plex Assay. We observed that 96/240 of meat samples and 32/180 of clinical samples were contaminated byStaphylococcus. Eleven species were isolated from meats and 4 from clinical samples. Forty-twoS. aureusstrains were isolated from ours samples. Variability of resistance was observed for most of the tested antibiotics but none of the strains displays a resistance to imipenem and quinolones. We observed that 89% of clinicalS. aureuswere resistant to methicillin against 58% for those issued from meat products. AllS. aureusisolates issued from meat products produce epidermolysins whereas none of the clinical strains produced these toxins. The enterotoxins were variably produced by both clinical and meat product samples.

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