The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

Tomašević, Igor; Rajković, Andreja

doi:10.1016/j.profoo.2015.09.081

Cited by 19 publications

(7 citation statements)

References 14 publications

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“…2019), and quantitative methods and modeling related to inactivation of microbes (Rowan et al., 2015). Several food categories such as meat and meat products (Heinrich et al., 2016; Tomasevic & Rajkovic, 2015), packaged solid foods (Heinrich et al., 2015), and foods with edible coatings (Pirozzi et al. 2020) have also been reviewed and discussed in the previous literature.…”

Section: Introductionmentioning

confidence: 99%

“…An overview of PLT has been discussed from a food decontamination and preservation perspective (Abida et al, 2014;Barbosa-Canovas et al, 2000;Elmnasser et al, 2007;Gomez-Lopez et al, 2007;Mandal et al, 2020;Oms-Oliu et al, 2010), food safety and quality (Bhalerao et al, 2021;Bhavya & Hebbar, 2017;Gomez-Lopez et al, 2012;John & Ramaswamy, 2018;Mahendran et al 2019), and quantitative methods and modeling related to inactivation of microbes (Rowan et al, 2015). Several food categories such as meat and meat products (Heinrich et al, 2016;Tomasevic & Rajkovic, 2015), packaged solid foods (Heinrich et al, 2015), and foods with edible coatings (Pirozzi et al 2020) have also been reviewed and discussed in the previous literature. However, a comprehensive discussion on the effect of various quality attributes of fruit juices by the PLT has not been done yet.…”

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confidence: 99%

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Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Dhar

Basak

Chakraborty

2021

Comp Rev Food Sci Food Safe

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Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5‐log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high‐quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non‐thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Dhar

Basak

Chakraborty

2021

Comp Rev Food Sci Food Safe

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“…A number of other research groups have made the same observations regarding redness. Almost all tested meat types showed a decrease in a* values except for chicken and fish [14,55,[70][71][72], which might be attributable to the small amounts of chromophores in chicken and fish.…”

Section: Resultsmentioning

confidence: 95%

The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs

Duma-Kocan

Rudy

Gil

et al. 2023

IJERPH

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The purpose of this study was to investigate the effect of pulsed light application (exposure to a pulsed light beam (PL) of 400 Hz for a period of 60 s, with an energy dose of 600 mW and wavelengths of 660 and 405 nm) on the physicochemical, technological, and sensory properties, as well as the nutritional value and shelf life of cold-storage pig longissimus dorsi muscle. Each muscle was divided into six parts, three of which were control samples, and the rest were exposed to pulsed light. The detailed laboratory tests of the meat were conducted 1, 7, and 10 days after slaughter. The meat was cold stored at +3 °C ± 0.5 °C. The study showed that the application of pulsed light has a favorable effect on lowering the TBARS index, oxidation-reduction potential, and water activity values. In addition, the application of PL had no statistically significant effect on the variation in the perception of selected sensory characteristics of meat. Furthermore, PL processing, as a low-energy-intensive method that can be environmentally friendly and thus have a large potential for implementation, is an innovative way to extend the shelf life, especially of raw meat, without a negative impact on its quality. This is of particular importance for food security (especially in the quantitative and qualitative aspects of food, but also in terms of food safety).

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“…Effects on sensory behaviour are well documented [29,31,34,47,48]. Depending on the energy input and the kind of meat, colour and odour changes have been detected.…”

Section: Pulsed Lightmentioning

confidence: 99%

“…Depending on the energy input and the kind of meat, colour and odour changes have been detected. Beef, pork and deer meat decreased in redness, whilst chicken colour increased in lightness at high fluences [33,48]. From the perspective of consumers, odour changes or off-flavours are a bigger issue.…”

Section: Pulsed Lightmentioning

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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The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

Cited by 19 publications

References 14 publications

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs

Physical Methods for the Decontamination of Meat Surfaces

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