Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

Hhm, Hammad; Ma, Meihu; Jin, Guofeng; Jin, Yongguo; Khalifa, Ibrahim; Zeng, Qi; Liu, Yuanyuan

doi:10.5851/kosfa.2019.e40

Cited by 8 publications

(4 citation statements)

References 48 publications

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“…Overall reduction of the inoculated pathogens on beef samples packaged in the agar films with or without AgNPs was probably due to the proliferation of lactic acid bacteria during storage. The addition of certain strains of lactic acid bacteria to ground beef reportedly inhibited the growth of pathogenic bacteria such as Salmonella, E. coli, and Staphylococcus at refrigeration temperatures [6,39,40]. Reduction of viable cell counts by 2-3 Log cycles for Salmonella and E. coli O157:H7 could be achieved with lactic acid bacteria of about 10 7 CFU/g after storage of 5 days at 5 • C [39].…”

Section: Packaging Effect On Microbial Populationmentioning

confidence: 99%

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

2021

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Fresh beef loin was packaged with 0–2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.

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Section: Packaging Effect On Microbial Populationmentioning

confidence: 99%

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

2021

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“…Moisture content and pH are the primary factors regulating microbial growth and secondary metabolite production (Mohammad et al ., 2019). TVB‐N is an indicator of product freshness and spoilage and its higher content indicates greater spoilage.…”

Section: Resultsmentioning

confidence: 99%

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Zhang

Feng

et al. 2023

Int J of Food Sci Tech

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This research investigated the dynamic changes and correlations of protease activity, material texture and flavour compounds during the fermentation (13 days) of crucian (Carassius auratus). Mixed starter fermentation (Enterococcus rivorum and Enterococcus lactis) and natural fermentation were used for the study. Results showed that the protease activity, TCA-soluble protein and flavour substances were increased with fermentation time and were higher in the mixed fermentation group. The results of relative odour activity value showed that some aldehydes played a major role in the flavour of the product, such as octanal, nonanal and (E)-2-nonenal. The correlation analysis showed that protease activity and material texture (hardness and chewiness) had a significantly positive correlation with many flavour compounds (octanal, nonanal, glutamic acid, etc.). This work will provide a theoretical reference for the application of mixed starter cultures and for improving the quality of suanyu by increasing protease activity and changing the texture of the material.

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“…Both for preservation of meat and further manufacturing of meat -18 ℃ to -20 ℃ freezing temperature is effective (Farouk et al, 2004;Soyeret al, 2010). The shelf-life of meat is normally determinate by assessing the color, microorganisms, pH value, flavor, texture, and nutritional value (Hammad, et al, 2017;McMillin, 2008). At frozen temperature, some chemical and biochemical processes in the meat may still occur.…”

Section: Introductionmentioning

confidence: 99%

Prediction of chevon quality through near infrared spectroscopy and multivariate analyses

Hashem¹,

Islam²,

Hossain³

et al. 2023

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The aim of this study was to test the ability of near-infrared (NIR) reflectance spectroscopy to predict dry matter, crude protein, ether extract, ash, moisture, cooking loss, and drip loss of chevon . In total, 114 samples were collected from 38 young (two teeth aged) castrated goat carcasses from a local market in Mymensingh district of Bangladesh. For conducting the studyExperimental longissimus dorsi (LD) muscle were sampled from 9th to 13th ribs in the early morning hours. A total of 342 NIRs spectra were collected using the DLP NIRscan Nano Software and average spectrum was 114. Partial least square regression analysis for the calibration and validation models were developed using the Unscrambler X software. Prediction models were satisfactory for dry matter (R2 = 0.75), crude protein (R2 = 0.82), moisture (R2 = 0.75), and drip loss (R2 = 0.83). The most promising model found for ash (R2 = 0.85), and Root Mean Square Errors (RMSE) also very low (0.15). Lowest R2 was found for cooking loss at 0.57. Based on these results, the NIR spectroscopy and multivariate analysis method were reasonably efficient for the rapid assessment of physicochemical traits of ash, drip loss, crude protein, moisture, and dry matter content of chevon.

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Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

Cited by 8 publications

References 48 publications

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Prediction of chevon quality through near infrared spectroscopy and multivariate analyses

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