Does Spray Mango Kernel (Mangifera indica Linn.) Prolong the Shelf Life of Beef Sausages?

<p>The study was aimed to look at the effect of different forms of mango kernels (MK) on the shelf life of refrigerated beef sausages over 12 days of cold storage. The (MK) was chemically and microbiologically analyzed. Beef sausages were treated with MK in 3 states, as dry ground (1.5%), an extract (1.5%) and spray MK extract (1.5%) over minced beef of sausages. Two controls were used; BHT 0.02% and no additives. A series of analyses were performed after treatments; thiobarbituric acid reactive substances (TBARS), analysis of color, myoglobin and odor. The results indicated that different forms of MK added to the beef sausages had different effects on its shelf life. Furthermore, the sprayed MK extract has significantly (P ?0.05) lowered metmyoglobin (MMb) and TBARS and increased oxymyoglobin (MbO₂), odor score and a* (redness) than other forms. The potential effects of the sprayed MK may be due to a cloud of droplets cover the large surfaces of minced beef sausages with efficient extracted antioxidants. MK is source of flavonoids 142mg/g F.W. GAE. The spraying of MK at 1.5% showed an improvement of <em>E. coli</em> from minced beef and beef sausages that were less than 10 cfu g<strong>^-1</strong>. Also the concentrations of yeasts and moulds were not detected at day 12 of storage. Hierarchically, sprayed MK extract gave best results than ground MK or MK extract form which shows effective inhibitor of lipid oxidation and microbial growth of beef sausages.</p>

Effect of Modified Lysozyme on the Microflora and Sensory Attributes of Ground Pork

The effects of lysozyme monomer and thermochemically modified lysozyme on the microflora and sensory attributes of heated and unheated ground pork were investigated in this study. The dimer and trimer fractions of the modified lysozyme were 36.1 and 33.5%, respectively. The modified lysozyme exhibited higher hydrophobicity (40,600 U/mg of protein) and lower enzymatic activity (1,020 U/mg of protein) than the hydrophobicity (890 U/mg of protein) and activity (17,950 U/mg of protein) of the lysozyme monomer. Portions of ground pork (150 g) without lysozyme or supplemented with 5 mg/g lysozyme or modified lysozyme and either not heated or heated at 60°C for 10 min were stored at 4 ± 1°C and sampled at various times between 1 and 144 h. Meat color was not affected by either additive. After storage for 72 h, the mean odor score for meat supplemented with modified lysozyme and heated decreased from 5.0 at 1 h to 4.1, while the scores for all the other preparations were ≤3.2. After 144 h, the counts of Pseudomonas and Enterobacteriaceae in meat that was supplemented with modified lysozyme and not heated were, respectively, 1.1 and 0.9 log less than in the controls, and the numbers in such meat that was heated were, respectively, 1.2 and 2.4 log less than the numbers in the controls. The counts in meat supplemented with lysozyme and the controls were comparable. Heat treatment increased the bacteriostatic effect of modified lysozyme on gram-negative bacteria.

Study on the Organoleptic Intensity Scale for Measuring Oral Malodor

The 0–5 organoleptic scale is used widely in breath research and in trials to measure the efficacy of anti-odor agents. However, the precise relationship between odor scores and gas concentrations of target odorants is unknown. The purpose of this study was to relate mean organoleptic scores from odor judges (n = 7) for pure odorants (n = 8) representative of those found in oral malodor. Judges used a common 0–5 scale to report the odor intensity of sample sets in random order of concentration. Regression analysis of data showed that odor score was proportional to the log concentration of odorant, and comparison of slopes showed H2S to be the most significant in terms of odor power. Detection thresholds (mol.dm−3) were: Skatole (7.2 × 10−13) < methylmercaptan (1.0 × 10−11) < trimethylamine (1.8 × 10−11) < isovalerate (1.8 × 10−11) < butyrate (2.3 × 10−10) < hydrogen sulphide (6.4 × 10−10) < putrescine (9.1 × 10−10) < dimethyl disulphide (5.9 × 10−8). The study demonstrates the exponential nature of the olfactory response and shows that any single compound’s contribution to malodor depends on odor power and threshold in addition to concentration.

ANDROSTENONE, ANDROSTENOL AND ODOR INTENSITY IN BACKFAT OF 100- AND 130-KG BOARS AND GILTS

Forty-nine boars and 13 gilts were fed ad libitum from 20 to 100 kg body weight. Fifteen boars and four gilts were slaughtered at 100 kg and the remaining animals were fed ad libitum or at 70% of ad libitum feed intake from 100 kg liveweight until they were slaughtered at 130 kg. Backfat samples were collected from the lumbar region of all pig carcasses at both slaughter weights, vacuum packaged and stored at −20 °C. Fat samples (10 g) were saponified and extracted with hexane and ether. Extracts were evaporated under nitrogen, and androstenol (5α-androst-16-en-3α-ol; 5α-androst-16-en-3β-ol) and androstenone (5α-androst-16-en-3-one; 5β-androst-16-en-3-one) were quantified by gas chromatography using 5α-androstane-3, 17-dione as internal standard. A trained panel of eight women scored the odor intensity of each fat sample on a scale of 1 (no odor) to 6 (strong odor). Androstenone was detected in backfat from all boars and concentrations ranged from 0.06 to 3.42 μg g−1 of fat with a mean value of 0.76 (±0.10, SEM) μg g−1. Five boars had no detectable backfat androstenol while the highest concentration recorded was 1.8 μg g−1 fat. Neither steroid was detected in gilt backfat. Odor intensity of fat samples heated by soldering iron or in sealed vials was greater (P < 0.01) for boars than for gilts. Boars weighing 100 kg had lower (P < 0.05) backfat odor intensity score and androstenone concentration than 130-kg boars. Androstenol concentration and odor intensity of fat were significantly correlated (r = 0.42; P < 0.05) with age of ad libitum fed boars. There was a significant quadratic response of odor intensity determined by vial test to increasing androstenol concentration in fat (R2 = 50%) but the relationship between odor score and steroid content was otherwise linear. The concentration of androstenol in boar backfat was only one-half of the androstenone concentration but it explained some variation in odor score over and above (7–16%) that which was explained by androstenone. Key words: Boar, odor, androstenone, androstenol, backfat

EFFECTS OF SUPPLEMENTING A LAYING RATION CONTAINING RAPESEED MEAL WITH ANTIBIOTIC DRUGS ON THE FISHY ODOR AND TRIMETHYLAMINE CONTENT OF EGGS PRODUCED BY BROWN-EGG LAYERS

Two experiments were conducted to study the effects of supplementing a laying ration containing rapeseed meal (RSM) with antibiotic drugs on the fishy odor and trimethylamine (TMA) content in eggs laid by brown-egg layers. Brown-egg layers (Rhode Island Red) which had been previously found to lay eggs with a fishy odor when fed a ration containing 10% RSM were used in these studies. In exp. 1, a basal laying ration containing 10% RSM was fed to 16 groups of brown-egg layers (12 birds per group) for a pretreatment period of 4 wk. Quadruplicate groups of these birds were then allotted to each of four treatments for a period of 4 wk. These were the basal ration without supplementation with antibiotic, and the basal ration supplemented with either aureomycin (220 g/1000 kg), penicillin (55 g/1000 kg) or with sulfamethazine in the drinking water (1000 g/1000 kg). Eggs produced by birds during the last week of the pretreatment and treatment periods were scored organoleptically for fishy odor and pooled egg samples from each group were analyzed quantitatively for TMA. The results showed that neither fishy odor score nor TMA levels in the eggs produced were affected by the addition of aureomycin or penicillin to the diet or by the inclusion of sulfamethazine in the drinking water. In exp. 2, 10 groups of brown-egg layers (five birds per group) were fed the same RSM-containing basal laying ration for 4 wk. Following the pretreatment period, duplicate groups of the birds were assigned to each of five rations prepared by supplementing the RSM-containing ration with penicillin at levels of 0, 27.5, 55, 82.5 and 110 g per 1000 kg. Eggs produced by the birds during the last week of the pretreatment and treatment periods were evaluated organoleptically for fishy odor and pooled egg samples from individual birds were analyzed for TMA quantitatively. Results obtained indicated that supplementing the RSM-containing laying ration with penicillin had no significant effect on the TMA content of the eggs produced. Key words: Canola meal, antibiotics, fishy egg, trimethylamine, layers, chicken.