Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg−1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.

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State of the Art on Functional Coatings for Applications in The Agri-Food Industry

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2021.0022 ◽

2021 ◽

Vol 78 (2) ◽

pp. 1

Author(s):

Paul Alexandru POPESCU ◽

Vlad Ioan POPA ◽

Amalia Carmen MITELUT ◽

Elisabeta Elena POPA ◽

Mihaela Cristina DRAGHICI ◽

...

Keyword(s):

Shelf Life ◽

Food Industry ◽

Fruits And Vegetables ◽

Meat Products ◽

Food Products ◽

Barrier Properties ◽

Edible Films ◽

Functional Coatings ◽

Novel Approach ◽

Edible Packaging

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽

10.3390/foods10030560 ◽

2021 ◽

Vol 10 (3) ◽

pp. 560

Author(s):

Allah Bakhsh ◽

Se-Jin Lee ◽

Eun-Yeong Lee ◽

Nahar Sabikun ◽

Young-Hwa Hwang ◽

...

Keyword(s):

Profile Analysis ◽

Control Sample ◽

Texture Profile ◽

Crude Fiber Content ◽

A Value ◽

Novel Approach ◽

Meat Analog ◽

And Control ◽

Water Holding ◽

Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17249586 ◽

2020 ◽

Vol 17 (24) ◽

pp. 9586

Author(s):

Andrea Lauková ◽

Anna Kandričáková ◽

Eva Bino

Keyword(s):

Enterococcus Faecalis ◽

Enterococcus Faecium ◽

Biofilm Formation ◽

Food Industry ◽

Meat Products ◽

Low Grade ◽

Enterococcus Hirae ◽

Conventional Antibiotics ◽

Enterocin A

This study investigated eight types of Slovak dry fermented meat products (salami and sausages) that are available on the market and were produced by three different producers in different regions of Slovakia. The total counts of enterococci in these products ranged from 2.0 up to 6.0 cfu/g (log10). Three species were identified among the 15 selected enterococcal strains; Enterococcus faecium (8 strains), Enterococcus faecalis (3) and Enterococcus hirae (4). They were hemolysis-negative (γ-hemolysis) with a biofilm-forming ability, which was evaluated as low-grade biofilm formation, susceptible to conventional antibiotics and mainly susceptible to lantibiotic bacteriocins, namely, gallidermin and nisin; they even showed a higher susceptibility to gallidermin than to nisin. They were also susceptible to enterocin–durancin, but most strains showed resistance to enterocin A/P. This study indicated that bacteriocins can play a key role in preventing and/or protecting from undesirable bacterial multiplication or contamination in the food industry and that they have great potential for further experimental applications.

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Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽

10.3390/foods10092173 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2173

Author(s):

Diego E. Carballo ◽

Irma Caro ◽

Cristina Gallego ◽

Ana Rebeca González ◽

Francisco Javier Giráldez ◽

...

Keyword(s):

Oxidative Stability ◽

Frozen Storage ◽

Meat Products ◽

Thiobarbituric Acid ◽

Sodium Ascorbate ◽

Thiobarbituric Acid Reactive Substances ◽

Pork Patties ◽

Minced Meat ◽

Water Holding ◽

Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

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Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

Applied Sciences ◽

10.3390/app112311347 ◽

2021 ◽

Vol 11 (23) ◽

pp. 11347

Author(s):

Elisha Munsu ◽

Hana Mohd Zaini ◽

Patricia Matanjun ◽

Noorakmar Ab Wahab ◽

Nurul Shaeera Sulaiman ◽

...

Keyword(s):

Lipid Oxidation ◽

Kappaphycus Alvarezii ◽

Control Sample ◽

Meat Products ◽

High Water ◽

Total Phenolic ◽

Phenolic Contents ◽

Significant Difference ◽

Different Types ◽

Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

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Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Foods ◽

10.3390/foods9081044 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1044 ◽

Cited By ~ 3

Author(s):

Tatiana Pintado ◽

Gonzalo Delgado-Pando

Keyword(s):

Food Industry ◽

Meat Products ◽

Point Of View ◽

General Point ◽

Sustainable Food ◽

Meat Content ◽

High Quality Protein ◽

Interesting Approach ◽

Low Efficiency ◽

By Products

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

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Measures ensuring the food quality on retail markets: experimental perspective

Agricultural Economics (Zemědělská ekonomika) ◽

10.17221/179/2013-agricecon ◽

2014 ◽

Vol 60 (No. 8) ◽

pp. 343-352

Author(s):

M. Polívka ◽

D. Martinčík

Keyword(s):

Food Industry ◽

Quality Standards ◽

Poor Quality ◽

Public Authorities ◽

Information Platform ◽

Retail Markets ◽

The Public ◽

Quality Checks ◽

European Markets

Due to the ongoing problems with the quality of foods in European markets, the public authorities try to take some measures, which would reduce the amount of substandard food products offered to consumers in retailing. Three such measures – the higher frequency of quality checks conducted by public authorities, the imposition of some import barriers on the foodstuffs from countries known for their frequent breaches of quality standards in the food industry and the establishment of an information platform serving for the public pillorying of poor quality food – are studied in this paper. The experimental policy analysis was used as the research method. The results obtained show that only the higher frequency of quality checks can improve the situation of consumers. This measure is also effective in punishing the dishonest retailers, while not harming the honest ones.  

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Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)

Sustainability ◽

10.3390/su12041305 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1305 ◽

Cited By ~ 3

Author(s):

Kulczyński ◽

Gramza-Michałowska ◽

Królczyk

Keyword(s):

Food Industry ◽

Red Wine ◽

Antioxidative Activity ◽

Harmful Effect ◽

Meat Products ◽

Chemical Compounds ◽

Cucurbita Maxima ◽

Plant Materials ◽

Pumpkin Seeds ◽

Wide Group

Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.

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Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽

10.3390/antiox9090815 ◽

2020 ◽

Vol 9 (9) ◽

pp. 815 ◽

Cited By ~ 1

Author(s):

Paulo E. S. Munekata ◽

Beatriz Gullón ◽

Mirian Pateiro ◽

Igor Tomasevic ◽

Ruben Domínguez ◽

...

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Meat Products ◽

Natural Antioxidants ◽

Synthetic Antioxidants ◽

Oxidative Reactions ◽

Health Related ◽

Processing And Storage ◽

And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

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Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA

Journal of AOAC International ◽

10.5740/jaoacint.18-0136 ◽

2019 ◽

Vol 102 (2) ◽

pp. 557-563 ◽

Cited By ~ 5

Author(s):

Cortlandt P Thienes ◽

Jongkit Masiri ◽

Lora A Benoit ◽

Brianda Barrios-Lopez ◽

Santosh A Samuel ◽

...

Keyword(s):

Meat Products ◽

Rapid Test ◽

Cross Reactivity ◽

Quantitative Detection ◽

Analytical Sensitivity ◽

Common Food ◽

Sheep Meat ◽

Cooked Meat ◽

Cooked Meat Products

Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

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