Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid

Galán, Irene; García, Marga; Selgas, M‐Dolores

doi:10.1016/j.meatsci.2010.11.007

Cited by 12 publications

(4 citation statements)

References 39 publications

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“…This fortification has been found to impart benefits like decreasing oxidative rancidity and thus protecting the flavor of meat products (Decker & Park, 2010). Addition of folic acid in irradiated sausages has been reported to survive the irradiation process and meet the daily recommended allowance (Galán, García, & Selgas, 2011).…”

Section: Addition Of Dietary Fibersmentioning

confidence: 99%

Meat as a functional food with special reference to probiotic sausages

Khan

Arshad

Anjum

et al. 2011

Food Research International

102

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Section: Addition Of Dietary Fibersmentioning

confidence: 99%

Meat as a functional food with special reference to probiotic sausages

Khan

Arshad

Anjum

et al. 2011

Food Research International

102

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“…In fact, few previous studies were mainly focused on the re-formulation of other types of meat products with group-B vitamins. For example, Galan and colleagues [ 74 ] developed pork sausages fortified with an amount of folic acid ensuring 100% of the American recommended daily allowance (RDA) and stressed that the fortification did not affect the textural and color properties of the final product. In another work, Riccio and coworkers [ 75 ] formulated boiled ham burgers and beef burgers with B-group vitamins to evaluate the compensation degree provided by the fortification, in view of the degradation of these molecules typically occurring during cooking.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

Albergamo

Vadalà

Metro

et al. 2021

Foods

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The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the “Sicilian burger”—based on cherry tomato and rosemary—and the “Mediterranean burger”—with basil leaves and thyme essential oil—every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31–59.90%, 17.76–46.81%, and 27.20–50.05%, and a cover of vitamin B9 of 31.98–48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.

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“…The irradiation of food generally leads to the formation of odd smells and tastes. These smells are related to the production of extremely volatile sulfur compounds (Galán et al, 2011). The tastes in the meat and meat products are produced by the amino acid breakdown and are characterized as sweet, ancient, pungent, or sweet (Ahn et al, 2000).…”

Section: Sensory Analysismentioning

confidence: 99%

Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage

Ameer

Seleshe

Kang

2022

Prev. Nutr. Food Sci.

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In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.

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Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid

Cited by 12 publications

References 39 publications

Meat as a functional food with special reference to probiotic sausages

Meat as a functional food with special reference to probiotic sausages

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage

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