Thermal Processing

Boles, J.A.

doi:10.1002/9780813820897.ch8

Cited by 4 publications

(5 citation statements)

References 64 publications

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“…Generally, it is known that heating meat decreases its water content compared to raw meat as well as modifying its texture and tenderness (Boles, 2010). In this study, samples heated at 58 °C showed significantly (p < 0.001) higher cooking losses compared to samples heated at 53 °C for the same length of time (Fig.…”

Section: Water Lossesmentioning

confidence: 81%

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

et al. 2015

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Section: Water Lossesmentioning

confidence: 81%

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

et al. 2015

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“…Oxidation of sulfhydryl group to disulfide group imparts the cooked flavor to meat. The color of meat changes when meat is subjected to high temperatures since myoglobin gets oxidized, which increases redness and reduces lightness of meat, relating it to the doneness of meat [ 163 ]. The consumer preference of the meat varies subjectively but the change in color is accepted as a preferred aspect of cooked meat.…”

Section: Preservationmentioning

confidence: 99%

“…Antimicrobial agents that have been used in active antimicrobial packaging include plant and spice extracts, essential oils, peptides, organic acids, antibiotics, bacteriocins, and silver ions [ 163 , 175 , 176 ]. Essential oils have been widely studied as natural antimicrobial agents for meat and meat products, but they produce intense aromas and flavors that affect the sensory quality of meat [ 177 ].…”

Section: Preservationmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

123

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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“…In the case of the biscuits, chocolate, and cake samples that tested negative, the pistachio content was not specified in the label, and it could be below the LOD. Some samples that tested negative by ELISA but positive by PCR declared their pistachio content, like the cold meats (0.2-1%), pate (35% boiled pistachio), ice-cream (1.5%), and snack (5%), but they are heat treated products, where the processing temperature may have produced the unfolding of the tertiary structure of the proteins and the aggregation of protein chains, avoiding epitope binding by the phage-dAb [29,33].…”

Section: Analysis Of Commercial Food Productsmentioning

confidence: 99%

Phage Displayed Domain Antibodies (dAb) for Detection of Allergenic Pistachio Proteins in Foods

Madrid

García-García

González

et al. 2020

Foods

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Pistachio nuts (Pistacia vera) have been consumed by past and present-day civilizations because of their organoleptic characteristics and potential health benefits. However, they can also produce moderate to severe IgE-mediated reactions in allergic individuals. In this work, we report the isolation of the first recombinant antibodies against pistachio nut, produced without animal immunization, to be used in immunoassays for detection of allergenic pistachio in food products. Several phage display biopanning strategies were evaluated to screen the human-based domain antibody library (dAb) in search for pistachio-specific probes. The clone producing the PVF4 phage-dAb was finally selected, and it does not cross-react with cashew despite the phylogenetic proximity with pistachio. Western blot and matrix-assisted laser desorption/ionization tandem mass spectrometry (MALDI-TOF/TOF) analysis demonstrated that this clone recognised a unique band of ∼22 kDa related to the basic subunit of pistachio 11S globulin (allergen Pis v 2). The PVF4 phage-dAb allowed detection of pistachio in a food matrix with a limit of detection (LOD) of 3983 mg kg-1 in an indirect phage-enzyme-linked immunosorbent assay (ELISA). The ELISA method developed was used to assess applicability of the PVF4 phage-dAb for analysis of 77 commercial food products.

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Thermal Processing

Cited by 4 publications

References 64 publications

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Phage Displayed Domain Antibodies (dAb) for Detection of Allergenic Pistachio Proteins in Foods

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