scholarly journals Evaluation of the use of pequi pulp flour in breaded meat

2020 ◽  
pp. 2071-2086
Author(s):  
Renata Nolasco Braga-Souto ◽  
Thalita Cordeiro Santos ◽  
Rafaela Pereira de Assis Barbosa ◽  
Gabriel Sthefano Lourenço Pereira ◽  
Elaine Erika Elizeu da Silva ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Specific Volume ◽  
Eating Habits ◽  
Meat Products ◽  
Color Difference ◽  
Processed Meat ◽  
Volume Yield ◽  
Caryocar Brasiliense ◽  
Intense Color ◽  
Specific Volumes

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

scholarly journals Chemical composition of different formulations of bean (Phaseolus vulgaris L.) sarazo consumed in Sinaloa

2019 ◽  
Vol 6 (5) ◽  
pp. 232-234
Author(s):  
Alma Lorena Urias Sauceda ◽  
Nora Estela Ponce Fernandez ◽  
Pollorena Gregorio Lopez ◽  
Cindy Rosas Dominguez
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Eating Habits ◽  
Meat Products ◽  
Value Added ◽  
Maximum Size ◽  
Soluble Fiber ◽  
A Value ◽  
Main Effect ◽  
One Way Anova

The consumption of dry common beans in Mexico has been modified by eating habits. The green bean seed or sarazo, is harvested When the seeds Have Reached Their maximum size but the seeds are not ripe, contributing to ancestral recipes That still prevail in Sinaloa. The objective was to evaluate the chemical composition of sarazo bean consumed in Sinaloa Formulations, as a value-added food alternative. Sarazo bean seeds (Azufrado Higuera) was used. The treatments were sarazo fresh beans (FC), cooked beans (FCO), cooked beans with vegetables at 4.6% (F1) and beans with 47% of vegetables and meat products (F2). The chemical composition was evaluated in triplicate with the standardized methods of the AOAC (2000). The experimental design was completely random, the analysis included a one-way ANOVA and Differences Between average values ​​were evaluated With the Tukey (p≤0.05) test. The results Showed That, in fat content, F2 Showed Differences (p≤0.05) With respect to FC, FCO and F1, Caused by the Addition of fat include meat products in ITS That composition. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products

scholarly journals Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 522-531
Author(s):  
Rossi Indiarto ◽  
Nurhadi B. ◽  
Tensiska ◽  
E. Subroto ◽  
Y.K. Istiqamah
Keyword(s):  
Ph Value ◽  
Meat Product ◽  
Meat Products ◽  
Chemical Properties ◽  
Color Difference ◽  
Processed Meat ◽  
Texture Characteristic ◽  
Liquid Smoke ◽  
Physico Chemical ◽  
Microbial Number

Meatballs beef is a processed-meat product which has distinctive texture characteristic and is classified as perishable food products. Microbiological and physico-chemical properties are essential factors in determining the quality of meat products, and one of the things affecting the quality is the interaction between smoke and food components. The objective of this study was to evaluate the effect of liquid smoke on the microbiological and physico -chemical properties of beef meatballs during storage. The research method used explanatory research with five treatments and three replications and analyzed with a regression model. Beef meatballs without the addition of liquid smoke were used as controls, while the addition of liquid smoke 1.0 %, 1.5%, 2.5%, 2.5%, and 3.0% were used as treatments. The parameters analyzed consisted of pH, total microbial number, color, and texture profile of beef meatballs. The storage time significantly has a negative effect on the pH value but has a positive effect on the total microbial number and texture parameters (hardness, springiness, cohesiveness, and gumminess). Increased liquid smoke concentrations in beef meatballs can significantly reduce microbe damage, maintain texture during storage, and increase the total color difference. Liquid smoke can be used as a natural preservative alternative, which is safe for beef meatballs. However, it must be considered about consumers' preference for the smoky aroma and flavor obtained.

scholarly journals Adherence to Mediterranean Diet among Lebanese University Students

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1264
Author(s):  
Joanne Karam ◽  
Maria del Mar Bibiloni ◽  
Mireille Serhan ◽  
Josep A. Tur
Keyword(s):  
University Students ◽  
Mediterranean Diet ◽  
Eating Habits ◽  
Meat Products ◽  
Older Students ◽  
Adequate Intake ◽  
Cross Sectional ◽  
Adherence Score ◽  
The Mean ◽  
The University

Scarce studies described eating habits and diet quality among university students in Lebanon. The aim of this study is to assess the rate of adherence to the Mediterranean diet (MedDiet) among Lebanese university students. A cross-sectional nutritional survey was carried out on 525 students (53% men, 18–25 years old) from the University of Balamand, Lebanon. Adherence to the MedDiet was assessed using a validated 14-item MedDiet adherence score. Mean adherence to the MedDiet was 7.96 (standard deviation 2.2), and it was adequate in 59% of participants. Adherence to the MedDiet was higher in older students and nonsmokers. Legumes, vegetables, fruits, and nuts were consumed according to the MedDiet standards among a minimum of 48.4% and a maximum of 69.5% of participants. Chicken, turkey, or rabbit was preferred by 66.9% of participants instead of beef, pork, hamburgers, or sausages; however, just 56.2% of participants showed adequate intake of red meat, hamburger, or meat products. Only 28.8% of them referred to an adequate intake of fish or shellfish. Most of the participants (86.3%) used olive oil as the main added fat, and 67.2% reported a low intake of butter and derivatives. Sofrito was also very usual among participants (79.6%). Only half of the studied sample reported an adequate intake of sweet or carbonated beverages and commercial sweets or pastries. Among the assessed sample, half the participants showed adequate adherence to the MedDiet; however, the mean of adherence among the sample is low.

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

DEVELOPMENT OF IMMUNOENZYME ANALYTICAL SYSTEMS FOR CONTROL OF THE CONTENT OF MAIN NON-MEAT COMPOUNDS IN PROCESSED MEAT PRODUCTS

2021 ◽  
Vol 1 (19) ◽  
pp. 322-324
Author(s):  
E.A. Zvereva ◽  
A.V. Zherdev ◽  
B.B. Dzantiev
Keyword(s):  
Connective Tissue ◽  
Enzyme Immunoassay ◽  
Trypsin Inhibitor ◽  
Meat Products ◽  
Soybean Trypsin Inhibitor ◽  
Processed Meat

Methods have been developed to control the content of non-meat components (connective tissue of animals, eggs, soy) in processed meat products, based on enzyme immunoassay of biomarker proteins – collagen, ovalbumin, soybean trypsin inhibitor.

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