Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

Rosário, Denes Kaic Alves do; Rodrigues, Bruna Leal; Bernardes, Patrícia Campos; Conté-Júnior, Carlos Adam

doi:10.1080/10408398.2020.1754755

Cited by 79 publications

(51 citation statements)

References 193 publications

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“…The temperature and duration of thermal processing and the intensity and duration of non-thermal processing employed in the present work were similar to the methods that are generally used for food pasteurization [ 5 , 9 , 10 , 33 , 37 ]. For this reason, the treatment times and intensities were inconsistent among the experiments.…”

Section: Discussionmentioning

confidence: 98%

“…While it is well-known that thermal processing effectively destructs pathogens and parasites [ 5 , 6 ], heating negatively affects the secondary and tertiary structures of proteins in raw meat [ 5 , 30 ]. To prevent heat-induced denaturation and aggregation of proteins in chicken meat, non-thermal pasteurization methods are available including high-pressure processing [ 9 , 31 , 32 , 33 ], UV-LED radiation [ 9 , 33 , 34 , 35 ], electron-beam irradiation [ 10 , 36 , 37 ], and gamma-ray irradiation [ 9 , 10 , 33 , 37 ]. However, high-pressure processing can stimulate physicochemical changes in texture, color, sensorial alterations, and pH in chicken breast fillet [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

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In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Kim

Jung

Park

et al. 2021

Animals

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The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Kim

Jung

Park

et al. 2021

Animals

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“…( Özel et al, 2018 ) but do not inhibit Gram-negative bacteria attached to meat surfaces ( He et al, 2016 ). Peracetic acid is an oxidizing agent that appears to denature proteins and enzymes and increase cell wall permeability by disrupting sulfhydryl and sulfur bonds ( Rosario et al, 2021 ). However, it is corrosive, unstable, and an irritant in the upper respiratory tract even at low concentrations ( Dittoe et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Activity of Natural Synergetic Antimicrobial Consortia Against Salmonella enterica on Broiler Chicken Carcasses

et al. 2021

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The currently most utilized antimicrobial agent in poultry processing facilities is peracetic acid, a chemical increasingly recognized as hazardous to human health. We evaluated the efficacy of mixtures of natural antimicrobial compounds, namely reuterin, microcin J25, and lactic acid, for reducing the viability of Salmonella enterica and total aerobes on broiler chicken carcasses. The compounds were compared singly and in combination with water and 0.1% peracetic acid. The minimum inhibitory concentrations of reuterin, lactic acid, and microcin J25 against S. enterica serovar Enteritidis were respectively 2 mM, 0.31%, and 0.03 μM. In vitro, the combinations of reuterin + lactic acid and reuterin + microcin J25 were synergic, making these compounds effective at four times lower concentrations than those used alone. Salmonella viable counts fell to zero within 10 min of contact with reuterin + lactic acid at 10 times the concentrations used in combination, compared to 18 h in the case of reuterin + microcin J25. Sprayed onto chilled chicken carcasses, this reuterin + lactic acid mixture reduced Salmonella spp. counts by 2.02 Log CFU/g, whereas reuterin + microcin J25 and peracetic acid reduced them by respectively 0.83 and 1.13 Log CFU/g. The synergy of reuterin with lactic acid or microcin J25 as inhibitors of bacterial growth was significant. Applied as post-chill spray, these mixtures could contribute to food safety by decreasing Salmonella counts on chicken carcasses.

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“…Furthermore, the use of US to trigger the tenderisation of meat has also been discussed [114]. All potential applications of US in the meat industry have been summarized in various review articles such as Alarcon-Rojo [120], Misra et al [114] and Rosario et al [121].…”

Section: Ultrasoundmentioning

confidence: 99%

Physical Methods for the Decontamination of Meat Surfaces

Albert

Braun

Saffaf

et al. 2021

Curr Clin Micro Rpt

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Purpose of Review The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance. Recent Findings It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for. Summary In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.

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Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

Cited by 79 publications

References 193 publications

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Inhibitory Activity of Natural Synergetic Antimicrobial Consortia Against Salmonella enterica on Broiler Chicken Carcasses

Physical Methods for the Decontamination of Meat Surfaces

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