Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.

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Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India

Food Bioscience ◽

10.1016/j.fbio.2017.08.004 ◽

2017 ◽

Vol 20 ◽

pp. 79-87 ◽

Cited By ~ 15

Author(s):

Sajad Ahmad Mir ◽

Farooq Ahmad Masoodi ◽

Jeelani Raja

Keyword(s):

Lipid Oxidation ◽

Meat Product ◽

Natural Antioxidants ◽

Microbial Load ◽

Sensorial Quality

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The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Foods ◽

10.3390/foods8080305 ◽

2019 ◽

Vol 8 (8) ◽

pp. 305 ◽

Cited By ~ 9

Author(s):

Simona Grasso ◽

Ese Omoarukhe ◽

Xiaokang Wen ◽

Konstantinos Papoutsis ◽

Lisa Methven

Keyword(s):

Antioxidant Capacity ◽

Sunflower Seed ◽

Descriptive Analysis ◽

Total Phenolic ◽

Food Ingredient ◽

Quantitative Descriptive Analysis ◽

Seed Flour ◽

Colour Measurements ◽

Quantitative Descriptive

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

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Effect of freezing on the quality of meat from broilers raised in different rearing systems

Animal Production Science ◽

10.1071/an16818 ◽

2018 ◽

Vol 58 (12) ◽

pp. 2358

Author(s):

A. Giampietro-Ganeco ◽

J. L. M. Mello ◽

R. A. Souza ◽

F. B. Ferrari ◽

B. M. Machado ◽

...

Keyword(s):

Lipid Oxidation ◽

Ph Value ◽

Experimental Period ◽

Chicken Meat ◽

Organic N ◽

Chicken Breast ◽

Breast Meat ◽

Fresh Meat ◽

Meat Samples

We evaluated the effect of freezing (−18°C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (aw) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a* = 4.86, on average) and the rearing system did not influence the aw of drumstick meat during the entire experimental period. Freezing preserved the aw of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, aw and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of aw to levels unfavourable to microbiological development.

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Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Foods ◽

10.3390/foods10081764 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1764

Author(s):

Alejandra Rodríguez-Tadeo ◽

Julio C del Hierro-Ochoa ◽

Jesús O. Moreno-Escamilla ◽

Joaquín Rodrigo-García ◽

Laura A. de la Rosa ◽

...

Keyword(s):

Nutritional Status ◽

The Elderly ◽

Total Phenolic ◽

Affective States ◽

Anthropometric Parameters ◽

Seed Flour ◽

Control Stage ◽

Brosimum Alicastrum ◽

Usual Diet

Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI.

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Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.134-142 ◽

2020 ◽

Vol 8 (2) ◽

pp. 134-142

Author(s):

Salma Shafrina Aulia ◽

Budi Setiawan ◽

Tiurma Sinaga ◽

Ahmad Sulaeman

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Water Content ◽

Water Activity ◽

Critical Parameter ◽

Storage Period ◽

Life Testing ◽

Quality Of Water ◽

Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

Peanut Science ◽

10.3146/i0095-3679-8-1-8 ◽

1981 ◽

Vol 8 (1) ◽

pp. 31-35 ◽

Cited By ~ 1

Author(s):

Esam M. Ahmed ◽

Roger L. West

Keyword(s):

Meat Products ◽

Peanut Meal ◽

Ground Meat ◽

Shearing Force ◽

Sensory Acceptability ◽

Beef Products ◽

Cooked Meat ◽

Freezing Storage ◽

Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

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Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽

10.3390/foods10040844 ◽

2021 ◽

Vol 10 (4) ◽

pp. 844

Author(s):

Jun-Jie Xing ◽

Dong-Hui Jiang ◽

Zhen Yang ◽

Xiao-Na Guo ◽

Ke-Xue Zhu

Keyword(s):

Shelf Life ◽

Microbial Growth ◽

Treatment Time ◽

Positive Influence ◽

Quality Characteristics ◽

Plate Count ◽

Cooking Properties ◽

Total Plate Count ◽

Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

Italian Journal of Food Safety ◽

10.4081/ijfs.2017.6482 ◽

2017 ◽

Vol 6 (2) ◽

Cited By ~ 1

Author(s):

Giuseppe Carrabs ◽

Giorgio Smaldone ◽

Leonardo Carosielli ◽

Mariagrazia Girasole ◽

Marco Iammarino ◽

...

Keyword(s):

Sulfur Dioxide ◽

Meat Product ◽

Fresh Meat ◽

Lazio Region ◽

Mandatory Labelling

In Europe sulfur dioxide (SO2) and sulfites in foods and beverages at concentrations of more than 10 mg kg–1 or 10 mg L–1 expressed as SO2 equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region. In n=12 samples, sulfites were present at different concentrations and no indication for them was reported on the label. Sulfites concentrations ranged from 13.3 to 1278.9 mg kg–1. The results of the present investigation underline the need for better controls by operators, not only under the food information but also in the consumers’ health perspective.

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