Food additives and ingredients: features of use in the technology of meat products (part 10)

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

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Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

Semina Ciências Agrárias ◽

10.5433/1679-0359.2015v36n6p3681 ◽

2015 ◽

Vol 36 (6) ◽

pp. 3681

Author(s):

Cleonice Mendes Pereira Sarmento ◽

Eliane Colla ◽

Cristiane Canan ◽

Francieli Dalcanton ◽

Gláucia Maria Falcão de Aragão

Keyword(s):

Lactic Acid ◽

Sodium Chloride ◽

Shelf Life ◽

Bacterial Growth ◽

Culture Medium ◽

Food Additives ◽

Meat Products ◽

Sodium Lactate ◽

Lag Phase ◽

Pork Sausages

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

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Nitrite intake in Polish population

Proceedings of The Nutrition Society ◽

10.1017/s0029665120005108 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Katarzyna Stos ◽

Miroslaw Jarosz ◽

Jaroslaw Pinkas ◽

Maciej Oltarzewski ◽

Barbara Wojda ◽

...

Keyword(s):

Sodium Nitrite ◽

Food Additives ◽

Meat Products ◽

Food Products ◽

Polish Population ◽

Daily Consumption ◽

Nitrite Ion ◽

Safe Level ◽

Varied Diet ◽

Excessive Intake

AbstractNitrites are commonly used as food additives E 249 and E 250 in the production of meat products, mainly to protect them from the contamination of bacteria Clostridium botulinum. The nitrite intake should be limited because of their potential carcinogenicity in humans (IARC). The EFSA experts derived an ADI of 0.1 mg sodium nitrite/kg bw per day, corresponding to 0.07 mg nitrite ion/kg bw per day. Besides the meat products the other its sources are: cheese and fish products. The aim of this work was the assessment of nitrite intake (expressed as sodium nitrite) with the diet of Polish population.The data on sodium nitrite intake were based on the daily consumption of food products and dishes by the representative sample of Polish population (4134 persons) aged 1–96 years studied in 2000 and the actual content of this substance in food products. These data were combined with the results of the chemical analyses made by the State Sanitary Inspection. The risk assessment was based on the sodium nitrite intake calculations of: mean (X), median (Me), percentile 95 (P95) and its comparison to ADI. The data were analysed in the respect of the total studied sample and the group ‘consumers only’. The statistical analyses with use of U-Mann-Whitney test were done.The daily sodium nitrite intake expressed in mg/persons/day was as follow: 1.87 (X), 1.03 (Me) and 6.88 (P95) in the group of total surveyed persons. The percent of ADI was as follow: 31.8% (X), 17.4% (Me) and 111% (P95). The mean and median values did not exceed the ADI level in all studied groups. However the sodium nitrite intake at the level of P95 exceeded the ADI value in the most surveyed groups, except women. The most exposed group were children aged 1–3 (P95 = 287% ADI). The NaNO2 intake in the group ‘consumers only’ in mg/person/day was resulted as follow: 2.39 (X), 1.53 (Me) and 7.60 (P95) whereas the % of ADI was: 40.7% (X), 26.2% (Me) and 122% (P95) respectively.The Polish population was characterized by the average intake of sodium nitrite at the safe level (below ADI). However, there were observed some intake of sodium nitrite (P95 level) which exceed ADI. A balanced and varied diet, with limited consumption of meat products (up to 0.5 kg per week) will help to diminish the risk of excessive intake of nitrites by consumers in Poland.

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Influence of Innovative Economic Model on the Development of Cattle Breeding in Kazakhstan

Journal of Advanced Research in Law and Economics ◽

10.14505/jarle.v11.3(49).28 ◽

2020 ◽

Vol 9 (3) ◽

pp. 925

Author(s):

Kulshara M. MADENOVA ◽

Faya A. SHULENBAYEVA ◽

Maira Sh. BAUER ◽

Assiya Ye. AGUMBAYEVA ◽

Balym K. SAGINOVA

Keyword(s):

Economic Model ◽

Main Type ◽

Food Additives ◽

Meat Products ◽

Cost Effective ◽

Practical Significance ◽

Significant Progress ◽

Cattle Breeding ◽

Sustainable System

Meet stockbreeding makes it possible to achieve significant progress in providing food to the country as a whole and thus ensure security and reduce dependence on imports of certain types of products. In Kazakhstan, this traditionally refers to the preservation of meat stock and, as a consequence, to the consumption of meat as the main type of carbohydrate and protein. The relevance of the study is in the formation of a sustainable system that would be the basis for a long-term temporary supply of meat products. The novelty of the study is determined by the fact that the formation of a sustainable economic model that allows for the increase in the number of meat breeds is based on the ability to ensure the growth of the feed base and reduce the share of imported feed. The authors determine the possibility of using the developed model for growing feed for meat stocks for the period of standard planning in economic development. The model is based on the prediction of cost-effective feed. The authors define wheat as a reference culture. The practical significance of the study is determined by the structure and share of imports in the preparation of the feed base and the possibilities of restricting the supply of feed and ready-made food additives as the basis for ensuring food security in the country.

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Prospects for the use of natural food additives in the production of sausage products

Bulletin of the Innovative University of Eurasia ◽

10.37788/2021-1/118-125 ◽

2021 ◽

Vol 81 (1) ◽

pp. 118-125

Author(s):

D. Sviderskaya ◽

◽

V. Ovsyannikova ◽

A. Karabekova ◽

A. Orazbekova ◽

...

Keyword(s):

Negative Impact ◽

Raw Materials ◽

Research Result ◽

Food Additives ◽

Meat Products ◽

Natural Food ◽

Organization And Management ◽

Organoleptic Characteristics ◽

Urgent Task ◽

Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

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STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:807 ◽

2008 ◽

Vol 65 (2) ◽

Author(s):

Adela Frigioiu Modoran ◽

D. Frigioiu Modoran ◽

I. Tofan

Keyword(s):

Chemical Analysis ◽

Food Additives ◽

Meat Product ◽

Meat Products ◽

Modern Technology ◽

Point Of View ◽

Biological Value ◽

Physical Chemical ◽

Nutritional Characteristics

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.

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DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD

Animal Science and Food Technology ◽

10.31548/animal2021.01.048 ◽

2021 ◽

Vol 12 (1) ◽

pp. 48-55

Author(s):

N. M. Sonko ◽

V. Yu. Sukhenko ◽

O. A. Shtonda

Keyword(s):

Proteolytic Enzymes ◽

Raw Materials ◽

Food Additives ◽

Control Sample ◽

Meat Products ◽

Food Supplement ◽

Enzymatic Method ◽

Important Indicator ◽

Biological Value ◽

Minced Meat

When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %.

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Development of sausage bread technology with a functional orientation based on flax seed products

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-4-177-184 ◽

2019 ◽

Vol 80 (4) ◽

pp. 177-184

Author(s):

S. P. Merenkova ◽

I. Yu. Potoroko ◽

V. V. Semizdralova

Keyword(s):

Fatty Acids ◽

Phosphorus Content ◽

Raw Materials ◽

Lipid Fraction ◽

Food Additives ◽

Meat Products ◽

Saturated Fat ◽

Products Analysis ◽

Carcinogenic Substances ◽

Functional Orientation

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is established: addition of emulsion contributes to a more pronounced flavor and aroma, attractive appearance and drawing on a cut of meat products. Analysis of the chemical composition meat products showed an increase in fat content on 12.7-23.7%; soluble and insoluble dietary fibers concentration; calcium and phosphorus content. The experiment proved the high biological value of lipid fraction in sausages containing flax flour. Content of polyunsaturated fatty acids increased by 15.8–29.2%, concentration of (-3 fatty acids increased 3.7–7.7 times. The ratio of (-3:(-6 fatty acids in samples with flax flour of Ural grade amounted to 1:1.3, consumption of 50 g sausages satisfies the daily need in (-3 fatty acids by 60.8%. The ratio of (-3:(-6 fatty acids in samples with flax flour of Raziol grade amounted to 1:3.3; consumption of 50 g sausages satisfies the daily need in (-3 by 29.5%. Sausage bread containing 5.6% flax flour Ural and Raziol varieties should be attributed to functional foods, due to the high content of functional component and the ability to satisfy more than 15% of the daily need for (-3 fatty acids.

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