The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat

Biffin, Tamara E.; Smith, Melanie A.; Bush, R. D.; Collins, Damian; Hopkins, David L.

doi:10.1016/j.meatsci.2019.05.026

Cited by 49 publications

(27 citation statements)

References 20 publications

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“…Detailed methods for this evaluation can be found within the paper by Sucu and Turp (2018) and Biffin et al. (2019). All treatments were replicated independently twice.…”

Section: Methodsmentioning

confidence: 99%

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Özünlü

Ergezer

2020

J. Food Process. Preserv.

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This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2°C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability. Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.

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“…Detailed methods for this evaluation can be found within the paper by Sucu and Turp (2018) and Biffin et al. (2019). All treatments were replicated independently twice.…”

Section: Methodsmentioning

confidence: 99%

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Özünlü

Ergezer

2020

J. Food Process. Preserv.

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“…The function of one independent variable depends on the level of the others. If the interaction with each other is not conspicuous, it indicates that the main influence among each factor is independent of the other (Zhang & Ertbjerg, 2018; Biffin et al ., 2019). The different treatments (the number of F‐T cycle) were considered as fixed factors, and the three repeats were used as random factors.…”

Section: Resultsmentioning

confidence: 99%

Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

Wang

Zhang

et al. 2021

Int J of Food Sci Tech

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Summary Frozen storage is chosen to be the preferred method in meat preservation. However, multiple freeze‐thaw (F‐T) cycles will occur during the transfers or distribution processes under poor cold‐chain conditions. This study investigated the effects of multiple freeze‐thaw (F‐T) cycles on water mobility, microstructure damage, protein oxidation and lipid oxidation in rabbit meat during seven F‐T cycles through 56 days. Scanning electron microscopy results indicated that the increase of F‐T cycles induced the rupture of endomysia and the increase of gaps between fibres. Low‐field nuclear magnetic resonance (LF‐NMR) results showed that the peak area of T21 and T22 decreased with increasing number of repeated F‐T cycles, indicating that immobile water shifted to free water, and free water mobility increased. During repeated freeze‐thaw process, the peroxide value, thiobarbituric acid‐reactive substances, non‐haem iron content and carbonyl groups of rabbit meat gradually increased, whereas haem content, haem iron content and sulfhydryl content of rabbit meat gradually decreased. In addition, the results of Fourier transform infrared, sodium dodecyl sulphate polyacrylamide gel electrophoresis, and intrinsic fluorescence spectroscopy indirectly proved that multiple F‐T cycles could cause α‐helix structure disruption, protein aggregation and degradation, and tryptophan oxidation of rabbit meat myofibrillar protein (MP). Overall, multiple repeated F‐T cycles changed moisture migration, damaged microstructure and promoted lipid and protein oxidation of rabbit meat.

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“…Experimental data were analyzed statistically by using SPSS package program (SPSS version 22.0.0, SPSS Inc., Chicago, USA). Linear mixed model (LMM) procedure was carried out to analyze the effects of binary and ternary treatments as fixed effects included along with the interaction between them and replications were dealt as random effects (Biffin et al, 2019). The evaluation of lipid and protein oxidation included another fixed factor for sample storage (1-90 days) along with the interaction between binary and ternary treatments and replications as random effects.…”

Section: Discussionmentioning

confidence: 99%

Development of 95% fat‐free hamburgers using binary and ternary composites from polysaccharide hydrocolloids and fruit peel flours as fat replacer systems

Mousa

2021

J. Food Process. Preserv.

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Application of binary and ternary natural composites from polysaccharide hydrocolloids (gum Arabic [GA], pectin, and sodium carboxymethyl cellulose [CMC]) with fruit peel flours (pomegranate flour [PF], orange flour, and tangerine flour) for improving the quality characteristics and sensory attributes of 95% fat-free hamburgers was firstly evaluated. The physicochemical composition, cooking parameters, color, texture, sensorial characteristics, and lipid/protein oxidation stability of raw and cooked control and treated hamburgers for 90 days at −18°C were investigated. The formulation with 6% (m/m) ternary composite of GA, CMC, and PF (1:1:1) as a beef back animal fat replacer presented the highest moisture content (67.22 ± 0.29%), fiber content (2.59 ± 0.04), feeder number (3.15 ± 0.21), and cooking yield (88.19 ± 1.21%) as well as the lowest shrinkage (10.29 ± 0.27%) and energy (134.77 kcal/100 g) compared to controls and other combinations. Moreover, this ternary composite hamburger presented the highest hardness (87.42 ± 0.54 N), cohesiveness (0.61 ± 1.56), and springiness (67.11 ± 1.12%) compared to other combinations; however, it was similar to full fat control hamburger. The L * , a * , and b * values were seen to have a tendency to slightly increase after formulation of hamburgers with hydrocolloids and flours composites. The raw and cooked fat-free hamburgers containing this ternary composite presented also lower lipid oxidation (below 350 µg malonaldehyde/kg) and lower protein oxidation (below 1.8 mmol DNPH/mg protein) during frozen storage compared to controls. Scanning electron microscope was used to confirm the tight structure formation of this ternary composite in hamburgers. This ternary composite did not impair the sensory attributes of 95% fat-free hamburgers that were similar to full fat hamburgers and preserved meat product against bacterial proliferation during frozen storage. Practical applicationsIn the current study, natural composites from polysaccharide hydrocolloids and fruit peel flours have been successfully applied as animal fat replacers to healthier hamburgers with acceptable quality characteristics and sensory attributes. Therefore, the objective of this study was in line with the practical applications for meat industry and research. | 3 of 16MOUSA texture, and sensory characteristics of fat-free hamburgers were evaluated. Furthermore, the lipid and protein oxidation stability and microbiological contamination were also studied during the frozen storage over 90 days. | MATERIAL S AND ME THODS | MaterialsBoneless beef meat (Longissimus thoracis [LT]) and beef back fat were purchased from local butcher in Assiut City, Egypt. Gum Arabic (GA, Acacia senegal, 8.33% polysaccharide, and 2.41% protein), pectin (PE, 24% degree of esterification and MW 112 kDa), and sodium carboxymethyl cellulose (CMC, MW 771 kDa) were supplied by Sigma-Aldrich (St. Louis, MO, USA). Twenty kilograms of each of the three studied fruits (pomegranate, orange and tangerine) were freshly procured from Assiut mar...

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The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat

Cited by 49 publications

References 20 publications

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

Development of 95% fat‐free hamburgers using binary and ternary composites from polysaccharide hydrocolloids and fruit peel flours as fat replacer systems

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