Session V Meat Processing and Packaging
Pages
INVESTIGATION INTO CARCASS TRAITS AND SALEABLE MEAT YIELD OF AUSTRALIAN ALPACAS (VICUGNA PACOS)…………………………………………………..N/A Smith, Melanie M. ; Bush, Russell D. ; Thomson, Peter C. ; Hopkins, David L.
COMBINED EFFECTS OF HIGH PRESSURE AND SODIUM HYDROGEN CARBONATE ON BEEF TEXTURE AND COLOR…………………………………………………………………………232 Nishiumi, Tadayuki ; Ohnuma, Shun ; Watanabe, Yui ; Sakata, Ryoichi
PHYSICOCHEMICAL CHARACTERISTICS OF LOW-FAT, LOW-SALT FRESH SHEEP MEAT SAUSAGE………………………………………………………………………………………….236 Maia Junior, Jonhny A. ; Henry, Fábio C. ; do Valle, Felipe R. A. F. ; Ferreira, Karla S. ; Quirino, Célia R. ; Dutra de Resende, Eder
INSTRUMENTAL EVALUATION OF COLOR AND TEXTURE OF LOWFAT, LOW-SODIUM CHLORIDE FRESH SHEEP MEAT SAUSAGE……………………………………………………..239 Maia Junior, Jonhny A. ; Henry, Fábio C. ; do Valle, Felipe R. A. F. ; Alvarenga Reis, Suelen ; Vilela Talma, Simone
EFFECT OF HIGH PRESSURE PROCESSING ON THE EATING QUALITY OF LOW FAT SAUSAGE EMULSIONS………………………………………………………………………………..243 Yang, Huijuan ; Han, Minyi ; Bai, Yun ; Xu, Xinglian ; Zhou, Guanghong
ROLE OF LACTOBACILLUS SPP. AND STAPHYLOCOCCUS XYLOSUS IN MEAT: CONVERSION OF METMYOGLOBIN AND INHIBITION OF SPOILAGE BACTERIA…N/A Kong, Baohua ; Li, Peijun ; Luo, Huiting
MOISTURIZING AGENTS AS DETERMINANTS OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF DEER MEAT PRODUCTS……………………………………………..N/A Sakata, Ryoichi ; Kaneko, Miyuki ; Lin, Liang-Chuan ; Wan, Tien-Chun
ENHANCED REDDENING OF MEAT BY THE ADDITION OF HIMALAYAN ROCK SALT…………………………………………………………………………………………………………247 Kaneko, Miyuki ; Okuda, Yasushi ; Waga, Masahiro ; Oshida, Toshio ; Sakata, Ryoichi
EFFECT OF MEAT AND NON-MEAT PROTEIN MIXING RATIO ON QUALITY CHARACTERISTIC OF EMULSION-TYPE SAUSAGE…………………………………………..250 Kang, Geunho ; Ham, Hyoung-Joo ; Cho, Soohyun ; Seong, Pil-Nam ; Kang, Sun-Mun ; Park, Kyoungmi ; Ba, Hoa Van ; Park, Beomyoung
THE POTENTIAL ROLE OF ARGININE IN COMPETITIVENESS AND FUNCTIONALITY OF COAGULASE-NEGATIVE STAPHYLOCOCCI DURING MEAT FERMENTATION……253 Leroy, Frédéric ; Sanchez-Mainar, Maria ; Weckx, Stefan ; De Vuyst, Luc
EFFECT OF MUSHROOM INCORPORATION ON QUALITY, SENSORY AND MICROBIAL STABILITY OF FRANKFURTER TYPE-SAUSAGE……………………………………………….257 Seong, Pil-Nam ; Park, Kyoungmi ; Cho, Soohyun ; Kang, Geunho ; Kang, Sun-Mun ; Park, Beomyoung ; Ba, Hoa Van
APPLICATION OF NEAR INFRARED SPECTROSCOPY FOR GRADING AND CLASSIFICATION OF 4 CHICKEN MEAT…………………………………………………………N/A Fernandes Barbina, Douglas ; Barreto Honorato, Danielle Cristina ; Midori Kaminishikawahara, Cintia ; Lourenco Soares, Adriana ; Yurika Mizubuti, Ivone ; Grespan, Moises ; Shimokomaki, Massami ; Iouko Ida, Elza
REDUCTION OF CHILLING LOSSES IN BEEF CARCASSES BY WRAPPING WITH POLYETHYLENE STRETCH FILM……………………………………………………………………N/A J. Lolatto, Danielly C. Neto, Angelo Polizel ; Roça, Roberto O. ; Moreira, Paulo S.A. ; da Rosa, Claudineli C.B. ; Dromboski, Tiago ; Costa, Leidiane M. ; Reis, Ellen C.A.
OPTIMISING THE SHELF-LIFE OF PORK CHOPS WITH NEW GAS COMPOSITIONS AND REDUCED HEADSPACE…………………………………………………………………………259 Bozec, A. ; Vautier, A. ; Lhommeau, T. ; Le Roux, A
LOSSES DUE AGING PROCESS IN BREAST MEAT OF BROILERS WITH DIFFERENT GENDERS AND AGES…………………………………………………………………………………..263 M. Mello, Juliana L. ; Rodrigues, Ana Beatriz B. ; Giampietro-Ganeco, Aline ; Ferrari, Fábio B. ; Borba, Hirasilva ; de Souza, Rodrigo A. ; de Souza, Pedro A.
ATTRIBUTES RELATED TO TENDERNESS IN BREAST MEAT OF BROILERS WITH DIFFERENT GENDERS AND AGES AFTER AGING……………………………………………..266 M. Mello, Juliana. L. ; Rodrigues, Ana Beatriz B. ; Giampietro-Ganeco, Aline ; Ferrari, Fábio B. ; Borba, Hirasilva ; Vieira, Leonardo D. C. ; de Souza, Rodrigo A.
EFFECT OF LACTATE AND DIACETATE SALTS AND HIGH PRESSURE PROCESSING ON THE SURVIVAL OF LISTERIA MONOCYTOGENES IN CURED BEEF CARPACCIO……269 Barrio, Yanina X. ; Wilches Perez, Diego ; Vaudagna, Sergio R. ; Rovira, Jordi
ROOIBOS (ASPALATHUS LINEARIS) IS AN EFFECTIVE FUNCTIONAL INGREDIENT IN RETARDING LIPID OXIDATION OF COOKED RABBIT MEAT PATTIES……………273 Dalle Zotte, Antonella ; Mousavikhorshidi, Hannaneh ; Pizzocchero, Valentino ; Cullere, Marco
GREEN TEA EXTRACT ALTERS THE FUNCTIONAL PROPERTIES OF MEAT EMULSIONS BY GENERATION OF PROTEIN CROSS-LINKS………………………………………………..N/A Jongberg, Sisse ; Therkelsen, Linda de S. ; Miklos, Rikke ; Lund, Marianne N.
HIGH HYDROSTATIC PRESSURE TREATMENT OF RAW MATERIAL: EFFECT ON PHYSICOCHEMICAL AND TEXTURE PROPERTIES OF BEEF PATTIES………………….N/A Eccoña Sota, Amparo ; Sanow, Claudio ; Sancho, Ana M. ; Vaudagna, Sergio R.
QUALITY CHARACTERISTICS OF CHICKEN NUGGETS WITH REDUCED AMOUNTS OF SODIUM CHLORIDE AND ADDED DIETARY FIBER………………………………………….N/A Bonato, P. ; Perlo, F. ; Fabre, R. ; Teira, G. ; Tisocco, O. ; Tito, B. ; Dalzotto, G.
EFFECT OF THE INCLUSION OF CHESTNUTS IN THE FINISHING DIET ON THE CHANGES IN CHEMICAL COMPOSITION DURING THE PROCESSING OF CELTA DRY- CURED HAM………………………………………………………………………………………………277 Bermudez, Roberto ; Franco, Daniel ; Carballo, Javier ; Carril, J.A. ; Lorenzo, José M.
MINIMISING PROTEIN OXIDATION IN RETAIL-PACKED MINCED BEEF USING THREE-GAS MA-PACKAGING……………………………………………………………………….281 Spanos, Dimitrios ; Baussá, Laura ; Baron, Caroline P. ; Trngren, Mari Ann
OPTIMISING EATING QUALITY AND SHELF LIFE OF ENHANCED AND MARINATED PORK CHOPS USING THREE-GAS MAP………………………………………………………….285 Trngren, Mari Ann
SENSORY CHARACTERISTICS OF MURRAH BUFFALOES MEAT SUBMITTED TO DIFFERENT PERIODS OF AGEING………………………………………………………………..N/A Andrighetto, Cristiana ; da Luz, Patrícia A. C. ; Jorge, André M. ; Santos, Carolina T. ; Roça, Roberto O. ; Zanetti, Leonardo H. ; Sampaio Aranha, Aline
CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF MURRAH BUFFALOES MEAT SUBMITTED TO DIFFERENT PERIODS OF AGEING…………………………………N/A Andrighetto, Cristiana ; da Luz, Patrícia A. C. ; Jorge, André M. ; Santos, Carolina T. ; Roça, Roberto O. ; Zanetti, Leonardo H. ; Domingues, Miguel S.
INFLUENCE OF FREEZING TIME ON THE WATER ACTIVITY AND LIPID OXIDATION IN MEAT OF BROILERS REARED AT THE CONVENTIONAL AND ANTIBIOTIC-FREE SYSTEMS…………………………………………………………………………………………………..289 Giampietro-Ganeco, Aline ; Borba, Hirasilva ; Mello, Juliana L. M. ; Saccomani, Ana Paula de O. ; de Souza, Rodrigo A. ; de Souza, Pedro A.
DETERMINATION OF COOKING WEIGHT LOSS IN DIFFERENT TYPES OF BROILERS AND FREEZING PERIODS………………………………………………...... 291 Giampietro-Ganeco, Aline ; Borba, Hirasilva ; Mello, Juliana L. M. ; Junior, Luiz C. M. ; Rodrigues, Ana Beatriz B. ; Demarchi, Caroline ; Vieira, Leonardo D. C.
INFLUENCE OF PH ON (ZINC) PROTOPORPHYRIN IX FORMATION IN DRY FERMENTED SAUSAGES ASSESSED USING A FAST SCREENING METHOD………….N/A De Maere, H. ; De Mey, E. ; Dewulf, L. ; Fraeye, I. ; Chollet, S. ; Paelinck, H.
PHYSICOCHEMICAL PARAMETERS AND SENSORY PROPERTIES OF LAMB BURGER MANUFACTURED WITH DIFFERENT CONCENTRATIONS OF OREGANO EXTRACT...... N/A Paseto Fernandes, Rafaella de P. ; Trindade, Marco A. ; Tonin, Fernando G. ; P. Pugine, Silvana M. ; Hirano, Merícia H. ; Lorenzo, José M. ; de Melo, Mariza P.
EFFECTS OF PORK ROUND POWDER ADDITION ON THE QUALITY CHARACTERISTICS OF NOODLE PRODUCT…………………………………………………….294 Jeon, Kihong ; Kim, Youngboong ; Kim, Youngho ; Hwang, Yoonseon ; Choi, Jinyoung
EFFECT OF OXYGEN ON THE OXIDATION OF TWO DIFFERENT MAP RETAIL PORK MEAT PRODUCTS……………………………………………………………………………………….N/A Spanos, Dimitrios ; Trngren, Mari Ann ; Christensen, Mette ; Baron, Caroline P.
DEVELOPMENT OF RAMAN SPECTROMETRIC ON-SITE METHOD TO MEASURE SOLID FAT CONTENT……………………………………………………………………………………………N/A Motoyama, Michiyo ; Hayashi, Shigenobu ; Jimura, Keiko ; Chikuni, Koichi ; Nakajima, Ikuyo ; Aikawa, Katsuhiro ; Sasaki, Keisuke
RAPID AUTHENTICATION OF ENHANCED QUALITY PORK BY VISIBLE AND NEAR INFRARED SPECTROSCOPY…………………..…………………………………………………....299 Prieto, N. ; Prieto, N. ; Juárez, M. ; Zijlstra, R. T. ; López-Campos, Ó. ; Aalhus, J. L.
INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON PHYSICAL-CHEMICAL PARAMETERS OF LOIN LAMB STORED UNDER REFRIGERATION………………………N/A Rodrigues dos Santos, Isabela ; Souza Palú, Ana Flávia ; Santa Barbara, Beatriz Zillo ; Augusto Gallo, Fábio ; A. Freire, Maria Teresa ; TRINDADE, M.A.
TECHNOLOGICAL RESPONSE OF TWO BOVINE MUSCLES SUBJECTED TO FREEZE- DRYING PROCESS……………………………………………………………………………………..N/A Messina, Valeria ; Paschetta, Fernanda ; Chamorro, Verónica C. ; Sancho, Ana M. ; de Reca, Noemí Walsöe ; Pazos, Adriana A. ; Grigioni, Gabriela
EFFECT OF SODIUM, POTASSIUM AND CALCIUM CHLORIDE ON PROTEOLYSIS IN DRY FERMENTED SAUSAGES……………………………………………………………………….N/A Dos Santos, B. A. ; Dos Santos, B. A. ; Campagnol, P. C. B. ; Wagner, R. ; Pollonio, M.A.R.
STABILITY OF LAMB BURGER CONTAINING NATURALANTIOXIDANT EXTRACT: OXIDATIVE AND COLOUR PARAMETERSDURING TWO MONTHS OF FROZEN STORAGE………………………………………………………………………………………………….N/A de P. Paseto Fernandes, Rafaella ; Trindade, Marco A. ; Tonin, Fernando G. ; P. Pugine, Silvana M. ; Hirano, Merícia H. ; Lorenzo, José M. ; de Melo, Mariza P.
EFFECTS OF ELECTRICAL STIMULATION TO LOCALIZED PARTOF CARCASSES ON SHEAR FORCE OF HANWOO BEEF………………………………………………………………..N/A Yang, Jieun ; Jeong, Dawoon ; Amna, Touseef ; Park, Beom-Young ; Cho, Soohyun ; Hwang, Inho
DIELECTRIC PROPERTIES OF SELECTED PORK ORGAN MEATSAND EXPERIMENTAL PATE PRODUCT FORMULATIONS FORCONTINUOUS FLOW MICROWAVE PROCESSING…………………………………………………………………………………………….303 Hanson, Dana J. ; Kemal, Mehmet ; Tennant, Travis ; Simunovic, Josip
THE EFFECT OF BRINE INJECTION LEVEL ON MOISTURE RETENTION AND SENSORY PROPERTIES OF CHICKEN BREAST MEAT………………………………………………………308 Moholisa, E. ; Roodt, E. ; Bothma, C. ; de Witt, F. ; Hugo, A.
MONITORING THE LIPID STRUCTURE OF FRANKFURTERS: TOWARD A FOODMODEL TO BETTER UNDERSTAND THE PERCEPTION OF FAT………………………………………N/A Chapeau, A-L. ; Promeyrat, A. ; Astruc, Thierry ; Vénien, A. ; Ferreira, C. ; Santé-Lhoutellier, V
GENETIC POLYMORPHISM OF RYR 1 GENE FROM TURKEY PSE BREAST MUSCLE…………………………………………………………………………………………………….312 Gonzales Paião, Fernanda ; Ribeirete, Viviane ; de Carvalho, Rafael Humberto ; Pedrão, Mayka Reghiany ; Garcia Coró, Fábio Augusto ; Shimokomaki, Massami
ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL OF JABUTICABA (MYRCIARIA CAULIFLORA) EXTRACT ADDED TO FRESH SAUSAGES……………………………………N/A Baldin, Juliana C. ; MUNEKATA, P. E. S. ; Canan, Thais M. ; Michelin, Euder C. ; Flipsen, Keila D. ; FREGONESI, R. P. ; S. Godoy, Silvia H. ; F. Trindade, Carmen S. ; Fernandes, Andrezza M. ; TRINDADE, M.A.
USE OF ACID TURKEY BREAST MEAT IN EMBEDED PRODUCTS: FORMULATION IMPACTS ON TECHNOLOGICAL CHARACTERISTICS………………………………………..N/A Kondo, Henry ; Gonzales Paião, Fernanda ; Gallo, André ; Augusto Iziquiel, Cézar ; Aparecida Mafra, Magali; Pedrão, Mayka Reghiany
HEADCHEESE AS AN ALTERNATIVE USE OF PORK BYPRODUCTS: PHYSICOCHEMICAL ANALYSIS AND TEXTURE PROFILE………………………………….N/A Silva Junior, Jamil ; Ribeiro, Elissama R. ; Pedrão, Mayka Reghiany ; Machado-Lunkes, Alessandra
RESTRUCTURED AND BREADED (NUGGETS) CHICKEN PRODUCT WITH THE ADDITION OF OAT FIBER: CHEMICAL AND SENSORIAL CHARACTERIZATION …315 Fiorentin, Cristiane ; Pedrão, Mayka Reghiany ; Gallo, André ; Augusto Iziquiel, Cézar ; Aparecida Mafra, Magali ; Garcia Coró, Fábio Augusto
N/A= The short paper is not available, either because the authors reported to the editor they do not wish to publish their work, or because the authors did not respond to the editor's invitation to publish.
60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay
COMBINED EFFECTS OF HIGH PRESSURE AND SODIUM HYDROGEN CARBONATE ON BEEF TEXTURE AND COLOR
Tadayuki Nishiumi1*, Shun Ohnuma1, Yui Watanabe1 and Ryoichi Sakata2 1 Division of Life and Food Science, Graduate School of Science and Technology, Niigata University, Niigata, Japan 2 School of Veterinary Medicine, Azabu University, Sagamihara, Japan * [email protected]
Abstract - Effect of combined high-pressure pigmentation of meat, is denatured by and sodium hydrogen carbonate (NaHCO3) high-pressure treatment. Shigehisa et al. (4) treatment on the physical properties and color observed a decrease in the L* and a* values of silverside Australian beef was investigated. of pork slurries pressurized at 100 to 600 Meat samples were pressurized at 100 to 500 MPa. Carlez et al. (5) reported that the color MPa and the water content, weight reduction, of minced beef changed markedly, especially rupture stress, and meat color were above 300 MPa. They also reported that meat determined. The water content of meat treated discoloration from pressure processing may with NaHCO3 and high pressure (300 MPa) result from a ‘whitening effect’ in the range reached a maximum of 70.1%. Weight of 200 to 350 MPa due to globin denaturation reduction tended to decrease with and heme displacement or release, or protein high-pressure treatment at 300 MPa. Meats coagulation with a resulting loss of solubility treated with NaHCO3 and high pressure at 400 of sarcoplasmic and/or myofibrillar proteins MPa showed a more than 50% decrease in that affect structure and surface properties toughness. Whitening of the meat was reduced (6). by the combined high-pressure and NaHCO3 Sodium hydrogen carbonate (NaHCO3) treatment, which had been maintained during treatment has been used traditionally in refrigeration storage. Therefore the combined cooking as a meat tenderizer. However, high-pressure and NaHCO3 treatment is NaHCO3 treatment causes cavity formation effective for improvement of Australian beef between the muscle fibers after heating. Kim quality. et al. (7) applied a combined high-pressure and NaHCO3 treatment for pork and showed improved tenderness and juiciness without I. INTRODUCTION any cavity formation after heating. In the present study, we investigated the effects of There are a number of reports on the effects combined high-pressure and NaHCO3 of high pressure processing of meat and meat treatment on the physical properties and color products. In a previous study of high-pressure of beef which is firm and difficult to chew. treatment of meat, Ananth et al. (1) reported that color, peak load, water-holding capacity, II. MATERIALS AND METHODS and moisture were not different between samples treated with high pressure (414 Sample preparation MPa) for 9 min at 25°C and controls with Silverside Australian beef was used as the cooking. In contrast, Souza et al. (2) reported meat sample, this cut being a part of the improvements in the water-holding capacity outside round and the most tough in beef. and pork palatability by high-pressure The samples were purchased from Itoham treatment. High-pressure treatment can Foods Inc. and stored at -20°C. The meat was accelerate meat conditioning and, as a result, thawed at 4°C overnight. The meat was cut induce a great tenderization of raw meat (3). along the grain into slices 1 cm in thickness. However, its effectiveness is limited on The meat samples were then placed cooking. individually in vacuum-sealed polyethylene Many researchers have reported that bags with 4 vol (v/w) of 0.4 M NaHCO3 myoglobin, which is associated with the red solution or de-ionized water as the control.
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The samples were sealed and placed in a evaluated using Student’s t-test at the 1% 20°C water bath for 40 min. They were then level. removed from the soaking solution and each meat sample was again vacuum-sealed in a III. RESULTS AND DISCUSSION polyethylene bag. Meat samples were pressurized at 0.1, 100, 200, 300, 400, and Water content and weight reduction 500 MPa at 20°C for 10 min using a The effects of high-pressure treatment on high-pressure food processor (Dr. CHEF, water content and weight reduction of meat Kobe Steel, Japan). Non-pressurized meat were compared between control and NaHCO3 was expressed as the meat treated under 0.1 treatment groups (Fig. 1). MPa. After pressurization, each meat sample Water content of NaHCO3 treated meats was heated for 30 min at 80°C and cooled (68.0±1.0%) increased by approximately down in ice-cold water until the core 6.5% in comparison with untreated meats temperature of the meat reached 20°C. (61.5±1.1%) (p<0.01). Significant differences were not observed in the meats treated Measurement of water content and weight without NaHCO3, regardless of the reduction processing pressure. The effect of Water content was measured using a halogen high-pressure treatment was obvious with moisture analyzer (HG63, Mettler Toledo, 300 MPa and 400 MPa pressure treatments Switzerland). Approximately 3 g of each (p<0.01) in NaHCO3 treated meats. meat sample was heated at 137°C. For Specifically, the water content of meats determination of weight reduction, the weight treated with NaHCO3 and high pressure at of the meat was measured after thawing, and 300 MPa (70.1±0.6%) increased re-measured after heating. Weight reduction approximately 8.6% in comparison with was shown in ratio (%) for the meat weight untreated meats (61.5±1.1%). In isolated after thawing. myofibrils from rabbit skeletal muscle exposed to pressure at 200 MPa, the Measurement of rupture stress structural continuity of the sarcomere was The rupture stress of each heated meat completely lost with the loss of Z-line (8). sample was measured using a rheometer The increase in water capacity in this study (Creep Meter RE2-3305B, Yamaden, Japan). may be due to the high-pressure rupture of Samples were cut into pieces 25 × 20 × 10 the myofibril ultrastructure. mm in size and punctured by using a plunger The weight reduction of NaHCO3 treated (wedge shape, 8 × 0.25 mm, 20-mm long) at meats (22.6±1.9%) was approximately 16.8% 10 mm/s, stopping at 100% of the thickness, less than of the untreated meats (39.4±0.3%) using a load cell of 200 N. The rupture stress (p<0.01). Significant differences were not experiment was conducted at room observed in either untreated or NaHCO3 temperature (20°C). treated meats, regardless of the given pressure. However, weight reduction tended Measurement of meat color to decrease at 300 MPa. It is suggested that a Meat color was assessed during refrigeration combined high-pressure and NaHCO3 storage under an atmospheric condition after treatment is effective for limiting the loss of high-pressure treatment. The L* (lightness), water content and weight during the cooking a* (redness), and b* (yellowness) values of beef. were determined using a chroma meter (CR-400, Konica Minolta, Japan) in the 1976 Rupture stress CIELAB system. Surface determinations The effect of high-pressure treatment on were carried out on each sample. rupture stress in untreated and NaHCO3 treated samples is shown in Fig. 2. The Statistical analysis rupture stress of untreated and NaHCO3 Results are expressed as the mean ± SEM. treated meats was 3.97 × 106 N/m2 and 2.89 × All data were analyzed using one-way 106 N/m2, respectively. The values analysis of variance. The statistical significantly decreased with high-pressure significance of differences among means was treatment above 100 MPa in untreated
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samples and above 200 MPa in NaHCO3 NaHCO3 treatment, while the whitening treated samples (p<0.01). In particular, meats effect was induced by high pressure at 300 treated with NaHCO3 and high pressure at MPa or more. On the other hand, by using a 6 2 400 MPa (1.74 × 10 N/m ) showed a more combined high-pressure and NaHCO3 than 50% decrease in hardness compared to treatment, an inhibition of the increase of the untreated meats (3.97 × 106 N/m2). Kim et al. L* value was induced with an increase of the (7) reported that pressurization at 400 MPa a* value, which is desirable for consumers. showed the greatest effect on pork ham The color of the meat processed with high tenderness. In this study, the combined pressure and NaHCO3 was maintained during high-pressure and NaHCO3 treatment could refrigeration storage, for approximately two improve the tenderness of beef as shown in weeks. pork.
Meat color The effect of high-pressure treatment on the meat color of untreated and NaHCO3 treated samples are shown in Table 1. The L* (lightness) value of NaHCO3 treated meats (30.41±2.00) was approximately 8.83 units lower than untreated meats (39.24±2.98) (p<0.01). The L* value of meats treated with high pressure (more than 300 MPa) significantly increased (p<0.01). The b* (yellowness) value of NaHCO3 treated meats (4.21±1.26) was also approximately 3.89 units lower than untreated meats (8.10±1.10) (p<0.01). As similar to the L* value result, the b* value of meats treated with high Fig. 1. Effect of high-pressure and NaHCO3 pressure (more than 300 MPa) significantly treatment on (a) water content and increased (p<0.01). The significant increases (b) weigh reduction of beef. observed in L* and b* values were thought to -●-: untreated, -○-: NaHCO3 treatment. be due to the whitening of the meat. Values are expressed as mean ± standard The trend a* (redness) value is deviation, n=5. characteristically different from that of L* and b* values. The a* value of NaHCO3 treated meats (11.93±1.43) was approximately 1.92 units higher than untreated meats (10.01±0.75) (p<0.01). The a* value of meats treated with high pressure at 100 MPa and 200 MPa increased in comparison with untreated meats. However, a* value of meat subjected to high pressure more than 400 MPa decreased in comparison with that subjected to 300 MPa (12.28±1.34). This is considered to be due to myoglobin denaturation by high-pressure treatment (5). Since a* value of meat treated with NaHCO3 and high pressure (more than 400 MPa) Fig. 2. Effect of high-pressure and NaHCO3 increased, it is suggested that NaHCO3 treatment on the rupture stress of beef. treatment affects the structure of myoglobin -●-: untreated, -○-: NaHCO3 treatment. and the effect on color is depending on the Values are expressed as mean ± standard degree of pressure. deviation, n=22. Therefore, in the color of silverside Australian beef, a darkening was induced by
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Table 1. Effect of high-pressure and NaHCO3 with high hydrostatic pressure. Journal of treatment on the beef color. Food Protection 61: 1649-1656. 2. Souza, C. M., Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., Summerfield, J. W., Cannon, J. E., Smit, N. R., Mckeith, F. K. & Killefer, J. (2011). The effects of high pressure processing on pork quality, palatability, and further processed products. Meat Science 87: 419-427. 3. Suzuki, A. (1995). Mechanism for meat tenderization and acceleration of meat conditioning induced by high pressure treatment. Nippon Shokuhin Kagaku Kogaku Kaishi 42: 388-394. 4. Shigehisa, T., Ohmori, T., Saito, A., Taji, S. & Hayashi, R. (1991). Effects of high hydrostatic pressure on characteristics of pork slurries and Values are expressed as mean ± standard deviation, inactivation of microorganisms associated n=20. Significant differences among values in the with meat and meat products, International same row are indicated by different letters (p<0.01). Journal of Food Microbiology 12: 207-215. 5. Carlez, A., Veciana-Nogues, T. & Cheftel, J. C. (1995). Changes in colour and myoglobin of IV. CONCLUSION minced beef meat due to high pressure processing, LWT - Food Science and The combination of high-pressure at 300-400 Technology 28: 528-538. MPa and 0.4 M sodium hydrogen carbonate 6. Goutefongea, R., Rampon, V., Nicolas, J. & treatment was shown to be effective for the Dumont, J. P. (1995). Meat color changes improvement of Australian beef quality, under high pressure treatment. In Proceedings resulting from several physical properties and of the 41st International Congress of Meat color of the meat. Science and Technology (pp. 384-385), 20-25 August 1995, San Antonio, U.S.A. ACKNOWLEDGEMENTS 7. Kim, Y. -J., Nishiumi, T., Fujimura, S., Ogoshi, H. & Suzuki, A. (2013). Combined effects of This work was supported in part by the Niigata high pressure and sodium hydrogen carbonate Prefecture Collaboration of Regional Entities for treatment on pork ham: improvement of the Advancement of Technological Excellence texture and palatability. High Pressure from Japan Science and Technology Agency. Research 33: 354-361. 8. Suzuki, A., Suzuki, N., Ikeuchi, Y. & Saito M. REFERENCES (1991). Effect of high pressure treatment on the ultrastructure and solubilization of isolated 1. Ananth, V., Dickson, J. S., Olson, D. G. & myofibrils, Agricultural and Biological Murano, E.A. (1998). Shelf life extension, Chemistry 55: 2467-2473. safety and quality of fresh pork loin treated
235 PHYSICOCHEMICAL CHARACTERISTICS OF LOW-FAT, LOW-SALT FRESH SHEEP MEAT SAUSAGE
Jonhny A. Maia Junior1,2*; Fábio C. Henry1; Felipe R. A. F. do Valle1; Karla S. Ferreira1; Célia R. Quirino1; Eder Dutra de Resende1 1 Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, Brasil 2 Prefeitura Municipal de Macaé, Brasil *[email protected]
Abstract – This study evaluated the centesimal physicochemical characteristics of fresh sheep meat composition of fresh sheep meat sausages prepared sausages. with passion fruit meal and potassium chloride (KCl). Seven formulations were prepared, six containing II. MATERIAL AND METHODS different percentages of passion fruit meal and KCl, and one control. Centesimal composition analysis showed that formulations F1, F2, and F3 had low fat Sheep shoulder blade cuts and pork fat were used in contents, which were reduced by 59% with the sausage formulations. All ingredients were addition of passion fruit meal, compared with the purchased in local shops and appropriately control. No significant difference was observed in inspected. Passion fruit meal was prepared in the sodium levels, probably due to the presence of sodium Laboratory of Food Technology, (LTA, UENF). nitrite and sodium erythorbate in formulations. The Experiments were carried out in Federal Institute formulations are in accordance with the quality Espírito Santo (IFES), in Alegre, state of Espírito standards defined for the fresh sausages. Santo (ES), and in LTA-UENF. Formulations F1, F2 and F3 presented a reduction of Seven formulations were prepared with fresh sheep approximately 40% in fat content, and F2 and F3 had meat, one of which was used as control. All a non-significant decrease in sodium levels. F3 showed the best results. formulations were defined after five pretests, which established acceptable levels of fat and sodium. I. INTRODUCTION Table 1 shows the decrease in fat and sodium in each formulation. Fresh sausage is a raw meat product containing pork fat and other ingredients to improve properties Table 1. Reduction of fat and NaCl levels in fresh sheep meat sausages (%). like texture, conservation and flavor. However, Formulation Fat NaCl these ingredients have high sodium and fat levels Control 0 0 (1, 2, 3, 4). F1 59 0 Sodium, calorie and alcohol excess as well as F2 59 50 deficiency in calcium and potassium are the main F3 59 25 nutrition factors associated with systemic arterial F4 31 0 hypertension (SAH), as well as the interaction F5 31 50 F6 31 25 between genetic and environmental variables (5, 6). SAH prevalence is high in the Brazilian population, and affects approximately 10% to 45% of the Fat was partially replaced by passion fruit meal, country’s adult population (7, 8, 6) and between 1% according to Oliveira (11), containing on average and 2% of children and teenagers (9). 26.4% pectin. Reduction of sodium levels was The excessive consumption of fat may cause health carried out replacing NaCl by KCl. Formulations problems such as arteriosclerosis, colon cancer, are presented in Table 2. obesity and others. Therefore, consumers today prefer low-fat foods that retain the sensory Table 2. Composition of the seven fresh sheep meat characteristics of more traditional products (10). sausage formulations (%) Raw The present study evaluated the influence of passion Control F1 F2 F3 F4 F5 F6 fruit meal and potassium chloride (KCl) in the material
236 82. 82. 82. 80. 80. 80. Sheep meat 76.66 and F3 was approximately 40% lower, and the 36 36 36 30 30 30 decrease in fat/100 g solids was greater than 3 g. 8.2 8.2 8.2 13. 13. 13. Fat 20.00 0 0 0 80 80 80 These formulations are categorized as light 2.2 1.1 1.6 2.2 1.1 1.6 products, that is, those that present low fat levels, Salt (NaCl) 2.20 0 0 5 0 0 5 compared with conventional products, as defined by 0.0 1.1 0.5 0.0 1.1 0.5 KCl 0.00 Resolution 27, Health Ministry, from 13/1/1998 0 0 5 0 0 5 (13), replaced by Resolution 54, from 12/11/2012 0.0 0.0 0.0 0.0 0.0 0.0 Sugar 0.095 (14). The formulations are according to the quality 95 95 95 95 95 95 4.7 4.7 4.7 2.3 2.3 2.3 standards for fresh meat sausages, which establishes Water 1.00 0 0 0 5 5 5 a maximum of 30% fat (1). Passion 2.4 2.4 2.4 1.2 1.2 1.2 0.00 Tobin et al. (15) analyzed 20 samples of fruit meal 0 0 0 0 0 0 frankfurters produced in Ireland containing different Sodium 0.0 0.0 0.0 0.0 0.0 0.0 0.015 salt and fat levels. Fat levels varied between 9.61% nitrite 15 15 15 15 15 15 Sodium 0.0 0.0 0.0 0.0 0.0 0.0 and 25.42% (mean: 17.52%), which differed from 0.025 erythorbate 25 25 25 25 25 25 those reported in the present study. Tobin et al. (16) analyzed 28 samples of pork breakfast sausages also The data obtained were submitted to Analysis of produced in Ireland, with variable contents of salt Variance (ANOVA) and the Student-Newman- and fat. The values observed ranged between Keuls (SNK) test in the software SAS version 9.3 22.27% and 37.98% (mean: 30.00%). These values (12). also differed from those obtained in the present study. These differences may be due to the raw III. RESULTS AND DISCUSSION material used and fat levels, which were higher than those used here. Table 3 shows the results of the analyses fresh Regarding sodium levels no difference was detected sheep meat sausage composition. (p > 0.05) between formulations, due to the use of sodium nitrite and sodium erythorbate. The Table 3. Means (%) and standard deviations (SD) of replacement of NaCl by KCl did not lead to a centesimal compositions of sausage formulations and decrease in sodium levels. Carraro et al. (17) quality standards for fresh sheep meat sausage reported that sodium levels did not fall in composition. mortadella, due to the presence of sodium Raw erythorbate and sodium polyphosphate in Fat Protein Water Na g/100g material formulations, confirming the values obtained in the 18.03a ± 16.30a ± 59.86d ± 889.14a ± Control present study. However, Corral et al. (18) observed 1.24 0.33 0.84 114.09 a decrease in sodium levels in fermented encased 10.12d ± 17.04a ± 66.19a ± 908.43a ± F1 0.65 0.71 0.43 48.00 meat products. 10.55d ± 16.78a ± 65.01a ± 812.20a ± F2 0.70 1.23 0.60 134.40 IV. CONCLUSION 10.33d ± 17.01a ± 65.47a ± 797.54a ± F3 0.29 0.90 0.34 80.00 13.50bc ± 16.07a ± 63.24b ± 831.86a ± The formulations prepared in the present study met F4 0.77 1.86 0.75 107.62 the quality standards defined for fresh sausages. 14.61b ± 17.01a ± 61.09c ± 901.92a ± Formulations F1, F2 and F3 met the requirements in F5 0.65 0.75 0.95 124.34 Resolution 54/2012, Brazilian Health Ministry, 12.92c ± 16.10a ± 62.27b ± 886.02a ± F6 which specifies low-fat products. Formulation F3 0.56 1.30 0.61 115.57 Quality afforded the best results in the present study. standard ≤ 30.00 ≥ 12.00 ≤ 70.00 However, further studies are necessary to assess the sensorial acceptance of this product. Centesimal composition of the seven formulations of raw sheep meat sausage was in accordance with ACKNOWLEDGEMENTS the quality standards for the product, defined by the Ministry of Agriculture, Livestock and Food Supply The authors thank Coordenação de Aperfeiçoamento de (1). Pessoal de Nível Superior (CAPES) for the grants given, The results for formulations F1, F2 e F3 did not Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) for financial support, differ in fat levels (p > 0.05). The same was and the City Administration of Macaé for the support to observed for F4 and F5, and F4 and F6. In the carry out this study. present study, mean fat level of formulations F1, F2
237 Available at
238 INSTRUMENTAL EVALUATION OF COLOR AND TEXTURE OF LOW- FAT, LOW-SODIUM CHLORIDE FRESH SHEEP MEAT SAUSAGE
Jonhny A. Maia Junior1,2*; Fábio C. Henry1; Felipe R. A. F. do Valle1; Suelen Alvarenga Reis1; Simone Vilela Talma1,3 1 Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, Brasil 2 Prefeitura Municipal de Macaé, Brasil 3 Instituto Federal de Sergipe, Campus Glória, Brasil *[email protected]
Abstract – This study evaluated instrumental of Toscana sausages (3), of the reduction of fat and measurements of color and texture of fresh sheep salt contents in pork sausages using xantham gum meat sausages containing passion fruit meal (PM) and potassium chloride (KCl) (4), and of the and KCl. Color analysis revealed no significant reduction of fat content in Toscana sausage using difference (p > 0.05) in L* values between F1, F2, F3 pectin and inulin (5). and F4 or between F4 and F5 and C, F5 and F6. Mean a* values in formulation C were different from Apart from the products mentioned, low-fat, low- the others (p < 0.05). No significant difference was salt fresh sheep meat sausages are considered observed (p > 0.05) between F4, F5 and F6, as well as potentially healthier foods. High fiber and F1, F2, F3, F4 and F5. Mean texture varied between potassium foods are believed to lower the risk of formulations. No significant difference was observed systemic hypertension, and are seen as “protection (p > 0.05) in hardness between F2, F4, F5 and F6, or foods” (6). In turn, low-fat, low-sodium encased between F1, F3, F4, F5 and F6 and C. Mean meat products have become the object of several chewiness also varied across formulations. No studies. In this sense, this study aimed at assessing significant difference was observed (p > 0.05) instrumental color and texture of fresh sheep meat between F1, F2, F4, F5 and F6, and between F1, F3, sausages containing passion fruit meal (PM) and F4 and F6 and C, F1 and F3. The results show that formulations in which fat levels were the lowest KCl. because of replacement with PM, especially F2, presented paler red color and higher resistance, II. MATERIALS AND METHODS possibly due to the stabilizing and thickening properties of the pectin in PM. Samples of fresh sheep meat sausages were prepared according to the recommendations defined I. INTRODUCTION by the National Institute of Industrial Property (INPI) in the reference agroindustrial plant The awareness of the importance of healthy food administered by Federal Institute Espírito Santo habits, the concerns with quality of life and the (IFES), in Alegre, state of Espírito Santo (ES), commercialization of diet products have led more Brazil. Seven formulations were used, one of which and more consumers to prefer diet and light food was the control. Formulations were chosen after products. Additionally, the high prevalence of five pretests, which defined acceptable levels of diabetes mellitus, cardiovascular diseases, reduction of fat and sodium levels. Table 1 shows hypertension and obesity also plays a role in this the decrease in fat and sodium in each formulation. growth. In this context, one of the main concerns in the food industry is the development of products Table 1. Reduction of fat and NaCl levels in fresh sheep that meet the requirements of different consumer meat sausages (%). Formulation Fat NaCl profiles. Among these, the group of people with hypertension stands out, due to low sodium Control 0 0 F1 59 0 restrictions in diets (1). Epidemiological studies F2 59 50 have shown that individuals consuming low sodium F3 59 25 diets presented lower blood pressure levels, F4 31 0 compared with those that consumed sodium-free F5 31 50 foods (2). F6 31 25 In Brazil, studies have investigated the effect of the reduction of sodium levels on sensorial properties
239 Fat was partially replaced by passion fruit meal, (strength required to press the sample), according to Oliveira (7), containing on average cohesiveness (measure of sample deformation 26.4% pectin. Reduction of sodium levels was before break), chewiness (strength required to chew carried out replacing NaCl by KCl. Formulations the sample before swallowing) as described by are presented in Table 2. Tobin et al. (8), and gomosity (energy required to break the semisolid food ready to be swallowed). Table 2. Composition of the seven fresh sheep meat All analyses were carried out in triplicate. sausage formulations (%) The data obtained were submitted to Analysis of Raw Control F1 F2 F3 F4 F5 F6 Variance (ANOVA) and the Student-Newman- material 82. 82. 82. 80. 80. 80. Keuls (SNK) test in the software SAS version 9.3 Sheep meat 76.66 36 36 36 30 30 30 (9). 8.2 8.2 8.2 13. 13. 13. Fat 20.00 0 0 0 80 80 80 III. RESULTS AND DISCUSSION 2.2 1.1 1.6 2.2 1.1 1.6 Salt (NaCl) 2.20 0 0 5 0 0 5 The results of the instrumental color analyses are 0.0 1.1 0.5 0.0 1.1 0.5 KCl 0.00 0 0 5 0 0 5 shown in Table 3. 0.0 0.0 0.0 0.0 0.0 0.0 Sugar 0.095 95 95 95 95 95 95 Table 3. Results of instrumental color analyses of fresh 4.7 4.7 4.7 2.3 2.3 2.3 Water 1.00 sheep meat sausages 0 0 0 5 5 5 Formulation L* a* b* Passion 2.4 2.4 2.4 1.2 1.2 1.2 44.31c ± 9.06a ± 13.55a ± 0.00 C fruit meal 0 0 0 0 0 0 1.40 0.93 0.92 Sodium 0.0 0.0 0.0 0.0 0.0 0.0 49.92a ± 6.54c ± 14.95a ± 0.015 F1 nitrite 15 15 15 15 15 15 1.55 0.66 1.27 Sodium 0.0 0.0 0.0 0.0 0.0 0.0 50.66a ± 6.81c ± 14.75a ± 0.025 F2 erythorbate 25 25 25 25 25 25 1.60 0.51 0.64 50.70a ± 6.75c ± 14.13a ± F3 Samples were wrapped in aluminum foil and 1.05 0.19 0.78 48.87ab ± 7.44bc ± 13.95a ± F4 cooked at 160ºC for 30 min on the top tray in a 2.10 1.03 1.12 conventional electric oven (General Electric Deluxe 46.77bc ± 7.09bc ± 15.02a ± F5 Grill) preheated at 260ºC for 10 min. Cooking 3.60 1.35 0.87 45.20c ± 8.04b ± 14.33a ± proceeded for 10 min after the temperature inside F6 samples reached 75ºC, measured using a 2.32 1.08 1.19 a b c Means in the same column followed by different thermometer with a probe and an alarm (Incoterm ®). Samples were removed from the oven and the lowercase letters differed in the SNK test (p < 0.05). excess humidity on the surface was wiped off using Except for b*, all color parameters presented tissue paper. variations in formulation means. No statistically Samples were then cut into 25-mm-thick slices. significant difference was observed (p > 0.05) in L* Eight readings were carried out in each. values (luminosity) between formulations F1, F2, Instrumental color was analyzed by reflectance in a F3 and F4, and between formulations F4 and F5 spectrometer (ColorQuest XE) using D65 as light and formulations C, F5 and F6. Yalinkiliç et al. source, a 10º observation angle in the CIELab (10) analyzed nine sucuk samples (a dried, system (1978). Results were expressed as angular fermented sausage typically consumed in Turkey) coordinates L* = luminosity (0 = black; 100 = presenting different levels of fat and orange fiber, white), a* (-80 to 0 = green; 0 to + 100 = red) and and noted increased L* values, compared with b* (-100 to 0 = blue; 0 to +70 = yellow). samples containing orange fiber. Fernandez-Lopez Instrumental measurements of texture were carried et al. (11) also observed the same results in dried, out based on the texture profile analysis (TPA), cured sausages marketed in Spain. where samples were assessed in a TAXT2 texture The mean a* values (red) in formulation C were analyzer. Samples of each formulation were sliced different from the others (p < 0.05). No statistically as described and submitted to the compression test significant difference was observed between using a 25-kg load. After, samples were pressed to formulations F4, F5 and F6, and between 40% of original thickness using a 50-mm formulations F1, F2, F3, F4 and F5 (p > 0.05). In cylindrical probe set at 2.0 mm/s as pretest, 1.5 their study, Yalinkiliç et al. (10) observed that mm/s as test and 2.0 mm/s return speeds. The mean a* values of samples remained constant, also texture parameters evaluated were hardness reported by Fernandez-Lopez et al. (11), which
240 differed from the findings obtained in the present study. The formulations prepared with lower fat levels Mean b* values (yellow) did not differ (p < 0.05) using passion fruit meal, especially F2, presented between formulations. However, the studies cited lower a* values, that is, a pale red product, together above reported an increase in b* in samples with increased b* values (more easily observable containing higher orange fiber levels, contrasting yellow tones). F2 was also more resistant, possibly with the present study. to the gelling, stabilizing and thickening properties Instrumental texture results are shown in Table 4. of the pectin present in passion fruit meal. Except for cohesiveness, all texture means varied between formulations. No statistically significant ACKNOWLEDGEMENTS differences (p > 0.05) were seen in hardness between formulations F2, F4, F5 and F6, and The authors thank Coordenação de Aperfeiçoamento de between formulations F1, F3, F4, F5 and F6 and the Pessoal de Nível Superior (CAPES) for the grants given, control. Mean chewiness values varied across Fundação Carlos Chagas Filho de Amparo à Pesquisa do formulations. No significant difference (p > 0.05) Estado do Rio de Janeiro (FAPERJ) for financial was observed between formulations F1, F2, F4, F5 support, and the City Administration of Macaé for the support to carry out this study. and F6 and between formulations F1, F3, F4 and F6 and F1, F3 and the control. F2, which was produced REFERENCES with 59% less fat and 50% less salt, presented the highest consistency (hardness and chewiness). 1. He, F. J., Markandu, N. D., Mac Gregor, A. (2005). According to Bartolomeu (12), tilapia mortadella Modest Salt Reduction Lowers Blood Pressure in samples with higher wheat flour contents presented Isolated Systolic Hypertension and Combined higher hardness. Hypertension. Hypertension 46: 66-70. 2. Pompeu, F. R. Tratamento não-farmacológico da Table 4. Results of instrumental texture of fresh sheep hipertensão arterial. Available at: meat sausage samples
241 9. SAS. (2009). User’s Guide Statistics. Cary: INSTITUTE SAS. 10. Yalinhiliç, B.; Kaban, G.; Kaya, M. (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. Food Microbiology 29: 255- 259. 11. Fernadez-Lopez, J., Viuda-Mortas, M., Sendra, E., Sayas-Barbera, E., Navaroo, G., Perez-Alvares, J. A. (2007). Orange fiber as potential functional ingredient for dry cured sausages. European Food Research and Technology 226: 1-6. 12. Bartolomeu, D. A. F. S. (2011). Desenvolvimento e avaliação da aceitação de embutido defumado “tipo mortadela” elaborado com CMS de tilápia do Nilo (Oreochromis niloticus) e fibra de trigo. 2011, 121 p. Dissertation (MSc, Food Technologies), Federal University Federal of Paraná, Curitiba. 13. Cardoso, C., Mendes, R., Nunes, M. L. (2008). Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology 43: 276–283.
242 60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay
EFFECT OF HIGH PRESSURE PROCESSING ON THE EATING
QUALITY OF LOW FAT SAUSAGE EMULSIONS Huijuan Yang, Minyi Han, Yun Bai, Xinglian Xu and Guanghong Zhou* Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China *[email protected] Abstract – This study investigated the role of in some properties similar to those observed high pressure processing (HPP) for enhancing at higher fat levels (2). As 200 MPa HPP the textural properties of sausages with low appears to be optimal for many functionality fat and no fat replacement. Sausage emulsions attributes, this pressure was selected for were prepared with levels of fat contents from determining the optimal minimum fat zero to 30%. Experiments were carried out to content in the range 0 to 30% (3). The main investigate the effect of 200 MPa HPP on objectives of this study were to investigate cooking loss, shear force and the state of the effects of HPP on eating properties of water by low field nuclear magnetic sausage formulations with low fat content. resonance (LF-NMR). Cooking loss were ϩ significantly reduced (P < 0.05) by HPP. . MATERIALS AND METHODS Textural tests showed that sausages were Pork meat from Su Shi group was trimmed exhibited better tenderness at all levels of fat free of connective tissues and excess fat. content treated at 200 MPa than control, and The preparation procedures for pork sausage shear force of sausages treated at 200 MPa batters were as followings: added fat levels with 20% fat content were similar to the 30% were zero, 10, 15, 20 and 30%, protein high fat content. LF-NMR suggested that levels were maintained constant throughout HPP significantly changed (P < 0.05) the P2 by replacing fat with water. 200 MPa peak ratio of the three water component. high-pressure processing was carried out in These findings show that HPP has potential in a 0.3 L capacity 850 Mini FoodLab high transforming the free water (P22) to pressure vessel for 2 min at 10°C. In this immobilized water (P21), resulting in reduced work, the raw sausages (with or without cooking loss and improved textural properties HPP) was termed ‘batter’ and the cooked of emulsion-type sausages with low fat batters were termed ‘sausages’. NMR was content. tested with meat batters, cooking loss and shear force were tested with sausages. Ϩ. INTRODUCTION The data were analyzed using one-way High pressure processing (HPP), is a analysis of variance (ANOVA), and means relatively new non-thermal food treatment were compared by Duncan’s multiple-range that can have beneficial effects on the shelf test at 5% level. life and quality of many products (1). With consumers’ growing awareness of a link Ϫ. RESULTS AND DISCUSSION between diet and health, HPP used in meat products with low fat content achieved its The results of cooking loss of the samples aim mainly by stabilizing substantial of treated with and without HPP with water and fats in a gel-like matrix, resulting increasing fat contents are presented in Fig.
243 60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay
1. The lowest cooking losses of the samples Fig. 2. Further, there was no significant treated with 200 MPa were at 20 and 30% difference (P > 0.05) between the 20% fat added fat where losses were just 4 to 5%. content samples and 30% fat content These results suggested that the application samples subjected to 200 MPa for 2 min at of 200 MPa pressure with samples 10°C. The reduction in shear force was containing 15-20% could have beneficial probably due to partially protein structure effects for reducing cooking loss. In modification, with unfolding and conclusion, the small but significant (P < subsequent folding. Various researches 0.05) improvements in yields of emulsion investigated the effect of high pressure on sausages with lower fat contents found here textural properties, and the relationship with the application of HPP is an important between water binding and texture outcome of this study. In this work, properties, especially at 200 MPa, results treatment of the samples at 200 MPa is showed that proper high pressure processing likely to dissociate of oligomeric structures caused depolymerization, solubilization, into subunits states and partially unfolded denaturation and aggregation in myofibrillar and denatured monomeric structures, as (7-8). reported by Bajovic et al. (4). A similar effect has been reported for HPP (200 MPa) 180 0.1MPa of low-fat (4-7%) beef sausage batters 200MPa where cooking losses were less than 10% 160 a compared with 30% for control (5). b b 140 b c Recently, a similar beneficial effect of HPP d d e on reducing cooking loss has been reported f 120 f for intact beef steak (6). (N) force Shear
100
80 20 0 10 15 20 30 0.1MPa Fat (%) 200MPa a 16 b Fig. 2. Changes in shear force of pork sausage c d e having various fat levels when subjected to 12 f pressures of 0.1 and 200 MPa for 2 min at 10 °C
g g before cooking. 8 Cooking loss (%) loss Cooking h h
4 The LF-NMR T2 relaxation curves for batter samples exhibited a multi-exponential
0 distribution with four distinct water 0 10 15 20 30 Fat (%) populations in Tab. 1. T2b1 and T2b2 were Fig. 1. Changes in cooking losses of pork protein-associated water, T21 was sausage containing various fat levels in samples immobilized water, T22 was free water subjected to 0.1 or 200 MPa pressure for 2 min (9-11). T21, as the relaxation time of the at 10°C. predominant water component, decreased its relaxation time from 90.82 to 75.14, and Shear force significantly decreased (P < from 64.28 to 53.87, respectively at control 0.05) with increasing fat levels both in 200 and 200 MPa treated samples with MPa treated samples and control samples in increasing fat levels.
244 60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay
Tab.1. LF-NMR parameters of meat batters with min at 10°C caused a significant increase (P low fat after treatment at 0.1 or 200 MPa at 10 < 0.05) in all fat levels. Further, addition of for 2 min. fat from zero to 20% significantly (P < 0.05) ℃ increased water population P , P and P Fat T2 relaxation times (ms) 2b1 2b 21 in samples treated with 200 MPa, but further % T2b T21 T22 additions to 30% fat showed no further Pressure 0.1 MPa improvement (P > 0.05). These results 0 3.19±0.42a 78.61±4.42a 350.79±5.76bc suggested that the application of 200 MPa 10 2.57±0.14bc 70.73±4.41b 351.12±0bc pressure with samples containing 15-20% 15 2.17±0.34bc 69.20±3.37b 383.92±25.95a could have beneficial effects for reducing 20 2.16±0.46bc 63.90±2.72c 389.10±20.65a extra-myofibrillar water to increase bound 30 2.01±0.77c 52.58±7.20d 392.02±20.84a water and myofibrillar water, resulting in Pressure 200 MPa altered cooking loss and textural properties. 0 3.54±0.44a 82.52±1.51a 337.19±17.27c ϫ. CONCLUSION 10 3.27±0.47a 70.67±1.86b 351.48±30.02bc a c ab 15 3.21±0.21 65.75±1.74 367.25±22.08 This study investigated the application of bc d ab 20 2.39±0.28 49.10±4.41 375.13±24.43 HPP (200 MPa) at 10 °C for 2 min to b d ab 30 2.62±0.44 54.18±3.50 372.51±17.04 improve textural properties of pork emulsion sausages with low fat content. The Fat Proton compartment sizes (%) application of HPP in sausage emulsions % P2b P21 P22 with low fat content exhibited reduced Pressure 0.1 MPa cooking loss and shear force, as well as 0 0.63±0.12g 74.60±3.41f 24.78±3.5a altered water distribution than control 10 0.78±0.24fg 78.37±2.01e 20.86±2.07b samples at all fat levels, with a large 15 0.94±0.22def 81.35±2.98de 17.73±3.12c improvement for the samples having 15% 20 1.15±0.21abcd 83.80±1.35bcd 14.99±1.42cde and 20% added fat. These results indicated 30 1.22±0.16abc 88.58±4.02a 10.29±0.21f the suitability of HPP for production of Pressure 200 MPa emulsion sausages having low fat content, 0 0.93±0.12ef 78.01±2.27e 21.07±2.35b with reduced cooking loss and improved 10 1.03±0.03cde 83.35±0.55cd 15.63±0.55cd textural properties. 15 1.28±0.12ab 86.20±0.98abc 12.53±1.03def 20 1.33±0.18a 86.82±3.58ab 11.87±3.73ef ACKNOWLEDGMENTS 30 1.09±0.07bcde 85.14±1.36bc 13.79±1.38de This work was financed by the National Science Further, the 200 MPa treated samples were and Technology Support Program shorter in relaxation time compared with the (2013BAD28B03) and the Three New control samples. This revealed that HHP Agricultural Project of Jiangsu Province and increasing fat content both resulted in a (SX(2011)146). fast relaxation rate for T , indicating that 21 REFERRENCES both 200 MPa HPP and increasing fat contents could lead to an increase in 1. Aymerich, T., Picouet, P. A., & Monfort, J. relaxation time, resulting in a migration of M. (2008). Decontamination technologies
water from the loosely bound water (T22) to for meat products. Meat Science, 78(1–2):
a more tightly bound water (T21).Compared 114-129. with the control, pressure at 200 MPa for 2
245 60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay
2. Ashie, I. N. A. & Lanier, T. C. (1999). 10. Pearce, K. L., Rosenvold, K., Andersen, H. High pressure effects on gelation of surimi J., & Hopkins, D. L. (2011). Water and turkey breast muscle enhanced by distribution and mobility in meat during microbial transglutaminase. Journal of the conversion of muscle to meat and aging Food Science, 64(4): 704-708. and the impacts on fresh meat quality 3. Villamonte, G., Simonin, H., Duranton, F., attributes-A review. Meat Science, 89(2): Cheret, R. & Lamballerie, M. D. (2013). 111-124. Functionality of pork meat proteins: 11. Sorland, G. H., Larsen, P. M., Lundby, F., Impact of sodium chloride and phosphates Rudi, A. P., & Guiheneuf, T. (2004). under high-pressure processing. Innovative Determination of total fat and moisture Food Science and Emerging Technologies, content in meat using low field NMR. 18: 15-23. Meat Science, 66(3): 543-550. 4. Bajovic, B., Bolumar, T. & Heinz, V. (2012). Quality considerations with high pressure processing of fresh and value added meat products. Meat Science, 92(3): 280–289. 5. Sikes, A. L., Tobin, A. B. & Tume, R. K. Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters (2009). Innovative Food Science & Emerging Technologies, 10(4): 405-412. 6. Sikes, A. L. & Tume, R. K. (2014). Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure. Meat Science, In press. 7. Bajovic, B., Bolumar, T. & Heinz, V. (2012). Quality considerations with high pressure processing of fresh and value added meat products. Meat Science 92: 280–289. 8. Bak, K. H., Thulstrup, P. W. & Orlien, V. (2014). Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi. Food Chemistry 148: 120-123. 9. Bertram, H. C., Whittaker, A.K., Shorthose, W. R., Andersen, H. J. & Karlsson, A. H. (2004). Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study. Meat Science 66: 301–306.
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ENHANCED REDDENING OF MEAT BY THE ADDITION OF HIMALAYAN ROCK SALT Miyuki Kaneko1*, Yasushi Okuda2, Masahiro Waga3, Toshio Oshida1 and RyoichiSakata1 1School of Veterinary Medicine, Azabu University, Kanagawa 252-5201, Japan 2Frieden, Co., Ltd., Hiratsuka, Kanagawa 252-1201, Japan 3 Itoham Foods Inc., Moriya, Ibaraki302-0104, Japan *[email protected]
Abstract – This study was carried out to Himalayan salts appear to be promising examine the reddening of meat products candidates for reddening owing to their through the addition of natural yellow salt, mineral content. To effectively bring about (YS). Following YS or NaCl addition at this coloring in meat products, examination 2% to pork subsequent to nitrite (0~100 was made of Himalayan rock salt for ppm) treatment, color was analyzed both comparison with ordinary cooking salts. visually and spectrophotometrically. Assessment was also made of heme II. MATERIALS AND METHODS pigment content in meat. YS was found to bring about greater reddening compared Meat taken from pig thigh was depleted as to NaCl, thus indicating residual nitrite much as possible of its fat and connective and nitrate content to be significantly tissue and then minced. To the meat samples, higher, through the amount of either was YS or NaCl was added at 2% along with quite small. The color forming ratio in 0.1% sodium ascorbate and sodium nitrite in meat was found to change by heme the concentration range, 0, 10, 30, 50 or 100 pigment content and the amount of nitrite ppm. The samples were then cooked at 75ºC required for red coloring was noted to for 30 min after for 4 days storage at 4ºC vary significantly. under anaerobic conditions. After sample cooling, color was assessed visually and then I. INTRODUCTION with a spectral colorimeter. The color forming ratio (CFR) (3) and heme pigment Attention is increasingly being directed to content were measured by acetone extraction. food safety in response to consumer demand Residual nitrite and nitrate content were for this regard and accordingly, techniques determined according to Mirna and Schütz for effectively enhancing red coloring using (4) and by copper-cadmium column coloring agents as little as possible have thus reduction, respectively. become essential (1,2). Natural salts, particularly such as those found in III. RESULTS AND DISCUSSION
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In the case of NaCl addition without nitrite, pigment was quite small, the color ratio CFR was found to be less than that in YS increased in the samples (Fig.3). The limited samples and a* (redness) was also less than capacity of heme nitrosation for enhancing that in other samples. In YS samples with and meat reddening may possibly be the reason without nitrite, meat color was red and CFR for this. was found to exceed 70% regardless of the low addition of nitrite in the range, 0 to 100 80 ppm (Fig.1). 75 70 90 65 80 70 CFR(%) 60 Low levels of heme 60 55 High levels of heme
(%) 50 50 40 0 10 20 30 CFR 30 NaCl samples Amount of added nitrite (ppm) 20 YS samples 10 Fig.3. CFR as a function of heme pigment content. 0 0 50 100 IV. CONCLUSION Added nitrite (ppm)
Fig.1. Color forming ratio (CFR). Using Himalayan rock salt, enhanced meat
Compared to NaCl samples, residual nitrite reddening was achieved at only very small content tended to be higher in the case of YS nitrite content or even in its absence. The addition (Fig.2), as also noted for nitrate color forming ratio in cooked meat changed included essentially in the rock salt. YS is with heme pigment content in meat owing to thus shown to effectively enhance meat the low degree of nitosation in the meat. reddening. Small amounts of nitrite, nitrate and minerals may possible have contributed ACKNOWLEDGEMENTS to this finding. The authors are thankful to Azabu University,
Japan, for kindly awarding a research project 40 grant. 30 20 REFERENCES
Residual 10 nitrite(ppm) YS samples 1. Mancini, R.A. & Hunt M.C (2005). Current NaCl samples 0 research in meat color. Meat Science 0 50 100 71:100-121. Amount of added nitrite (ppm) 2. Sakata, R. (2010). Prospects for new Fig. 2. Residual nitrite levels in samples. technology of meat processing in Japan. Meat Science 86: 243-248. CFR was seen to change with increase in 3. Sakata, R. Ohso, M & Nagata, Y. (1981). Effect heme pigment content in pork, in the case of of porcine muscle conditions on the color of YS addition. When the amount of this
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cooked cured meat products. Agricultural Biological Chemistry 45: 2077-2081. 4. Mirna A. & Schütz G. (1972). Verfahren zur gleichzeitigen Bestimmung des Pökelfarb- stoffes sowie von Nitrit und Nitrat in Fleischerzeugnissen. Fleischwirtschaft 52: 1337-1338.
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EFFECT OF MEAT AND NON-MEAT PROTEIN MIXING RATIO ON QUALITY CHARACTERISTIC OF EMULSION-TYPE SAUSAGE
Geunho Kang*, Hyoung-Joo Ham, Soohyun Cho, Pil-Nam Seong, Sun-Mun Kang, Kyoungmi Park, Hoa Van Ba and Beom-Young Park Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea. *Corresponding author (phone: +82-31-290-1684; fax: +82-31-290-1697; e-mail: [email protected])
Abstract – This study was conducted to assess the pork/duck meat mixing ratio. However, it is still effect of meat/non-meat protein mixing ratio the on unknown whether the meat/non-meat ingredients quality characteristic of emulsion-type sausage. The mixing ratio affects the quality characteristics of sausages were formulated with various mixing ratios emulsion-type sausage. Therefore, the objective of of meat and non-meat ingredients. The results this study was to investigate the effect of showed that hardness was significantly (p<0.05) lower in sausage with pork (C) and sausage with meat/non-meat protein mixing ratio on quality more soybean (T4) in comparison to the other characteristic in emulsion type sausage. treatments. Springiness was significantly higher in sausage with more corn starch (T3) but lower in T4 II. MATERIALS AND METHODS sample in comparison to the other treatments. The TBARS values were significantly (p<0.05) lower in Treatments of sausages were subjected to 82% the C and sausage with chicken (T2) in comparison pork meat + 18% additives (C), 72% pork meat + to the other treatments throughout the cold storage 10% corn starch + 18% additives (T1), 72% pork time. Also, the T4 samples showed significantly meat + 10% chicken meat + 18% additives (T2), (p<0.05) lower TBARS value than other samples 62% pork meat + 10% corn starch + 10% chicken until 4 weeks of cold storage. These results indicate that the texture and lipid oxidation of emulsion-type meat (T3), 80% pork meat + 2% concentrated sausage were affected by meat/non-meat protein soybean protein + 18% additives (T4), and 60% ratio. pork meat + 10% corn starch + 10% chicken meat + 2% concentrated soybean protein + 18% Key Words – sausage, meat, non-meat protein additives (T5). Three batches of emulsion-type sausages (20 kg each) were manufactured for each I. INTRODUCTION treatment. The meat was prepared with a meat grinder. All materials were treated with mixing, There has been an increase interested in healthier curing/ripening, emulsion, stuffing, and cooking. processed food products by consumers. Therefore, After cooking, the sausage samples were used for reduction of saturated fat content has been an the chemical composition, texture and quality emphasis since it is not beneficial to human health characteristics analyses. Chemical composition [1-2]. Recently, research trends in meat products was performed according to the method of relates to replacing pork fat or reducing sodium Anderson et al. [7]. Texture of sausages was content [3-5]. In Korea, there are several different analyzed by texture instrument (5543, Instron, types of sausages such as non-emulsion type, USA). TBARS of all samples determined called ‘press ham’ or ‘mixed press ham’, and according to the method of Buege and Aust [8]. emulsion-type sausage. The materials used for the emulsion-type sausage manufacture are often pork, III. RESULTS AND DISCUSSION chicken, fish etc, and non-meat contents such as starch, corn, soybean etc. Depending on the meat/ Table 1 shows the effect of different meat/non- non-meat materials mixing ratio the quality and meat protein mixing ratios on texture of emulsion- price of final products are also different. Kang et type sausage. Hardness was significantly (p<0.05) al. [6] recently reported that moisture content and lower in C and T4 samples compared to the other texture attributes of sausage were affected by treatments, whereas no differences in cohesiveness
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among the treatments were observed. Springiness showed significantly (p<0.05) lower TBARS value was significantly higher in T3 but significantly than other samples until 4 weeks of cold storage. lower in T4 compared to the other treatments. Therefore, these results suggest that the TBARS These results indicate that hardness and value of emulsion-type sausage was affected by springiness of emulsion-type sausage were the meat/non-meat protein types mixing ratio. affected by the mixing ratio. Table 3 Changes in TBARS of emulsion-type sausage Table 1 Formulation (%) for manufacture of sausage manufactured with different meat/non-meat protein used in the experiment mixing ratio during cold storage Ingredients C T1 T2 T3 T4 T5 Treat- Storage time (weeks) ments* Pork meat 82 72 72 62 80 60 1 2 3 4 5 Cc Bb Ca Cb Cd Corn starch 0 10 0 10 0 10 C 0.92 1.1 1.27 1.14 0.65 Bb Aa Bab Bab Aa Chicken meat 0 0 10 10 0 10 T1 2.43 3.02 2.77 2.85 3.1 Concentrated T2 0.81Cb 0.88Bab 0.99Ca 1.02Ca 0.76BCb 0 0 0 0 2 2 soybean protein T3 3.07AB 3.08A 3.11AB 3AB 2.99A Pork fat 15 15 15 15 15 15 T4 1.52C 1.2B 1.12C 1.09C 1.01B Phosphate 0.3 0.3 0.3 0.3 0.3 0.3 T5 3.55Aa 3.3Aab 3.31Aab 3.35Aab 3.02Ab Salt 1.25 1.25 1.25 1.25 1.25 1.25 SEM 0.22 0.2 0.19 0.19 0.21 Sugar 0.75 0.75 0.75 0.75 0.75 0.75 A-CMeans with different letters within the same column Black pepper 0.2 0.2 0.2 0.2 0.2 0.2 differ (p<0.05). a-dMeans with different letters within the same row L-ascorbic acid 0.05 0.05 0.05 0.05 0.05 0.05 differ (p<0.05). Garlic powder 0.2 0.2 0.2 0.2 0.2 0.2 L-Glutamate 0.25 0.25 0.25 0.25 0.25 0.25 IV. CONCLUSION
Total 100 100 100 100 100 100 Our study results indicate that texture (hardness and springiness) and lipid oxidation (TBARS) of Table 2 Effect of different meat and non-meat protein emulsion-type sausage were considerably affected mixing ratios on texture of emulsion-type sausage by the meat/non-meat protein types mixing ratio. Hardness Cohesiveness Springiness Treatments* Our study results indicate that sausages with meat (kg) (%) (mm) protein were lower lipid oxidation compared to the D AB C 0.47 1.20 14.21 sausages with non-meat protein during cold T1 0.63B 1.32 14.15AB storage. Therefore, this data suggest that sausage T2 0.54C 1.19 14.69AB manufactured with only meat protein is well T3 0.67A 1.18 15.12A beneficial to the health of consumers. T4 0.47D 1.30 13.83B ACKNOWLEDGEMENTS T5 0.65AB 1.47 14.69AB
SEM 0.01 0.07 0.15 This research was supported by a grant from the Korean A-D Means with different letters within the same column Rural Development Administration. differ (p<0.05). REFERENCES Table 2 shows changes in TBARS value of emulsion-type sausage manufactured with 1. Food Standards Agency (FSA) (2009). Draft different mixing ratio of meat and non-meat recommendations on promotion of lower fat protein ingredients during cold storage. The products including dairy products, fat and saturated TBARS value was significantly (p<0.05) lower in fat reductions for meat products, and portion size C and T2 samples compared to the other samples availability for savoury snacks. UK: Food throughout the cold storage time. Also, T4 sample Standards Agency.
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2. Ospina-E, J. C., Sierra-C, A., Ochoa, O., Perez- Alvarez, J. A. & Fernandez-Lopez. J. (2012). Substitution f saturated fat in processed meat products: A review. Critical Reviews in Food Science and Nutrition, 52: 113-122. 3. Asuming-Bediako, N., Jaspal, M. H., Hallett, K., Bayntun, J., Baker, A. & Sheard, P. R. (2014). Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Science 96: 187-194. 4. Marchetti, L., Andés, S. C. & Califano, A. N. (2014). Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology. Meat Science 96: 1297-1303. 5. Mora-Gallego, H., Serra, X., Guàrdia, M. D. & Arnau, J. (2014). Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Meat Science 97: 62-68. 6. 6. Kang, G., Cho, S., Seong, P., Kang, S., Park, K., Park, B. & Kim, J. (2013). Effect of mixture ratio of pork and duck meat on quality characteristic in comminuted sausage. In proceedings 59th International Congress of Meat Science and Technology (p. 138), 18-23 August 2013, Izmir, Turkey. 7. Anderson, S., Aldana, S., Beggs, M., Birkey, J., Conquest, A., Conway, R., Hemminger, T., Herrick, J., Hurley, C., Ionita, C., Longbind, J., McMaignal, S., Milu, A., Mitchell, T., Nanke, K., Perez, A., Phelps, M., Reitz, J., Salazar, A., Shinkle, T., Strampe, M., Van Horn, K., Williams, J., Wipperfurth, C., Zelten, S. & Zerr, S. (2007). Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan™ Near-Infrared Spectrophotometer with FOSS artificial neural network calibration model and associated database: collaborative study. Journal of AOAC International 90: 1073-1082. 8. Buege, J. A. & Aust, J. D. (1978). Microsomal lipid peroxidation. Methods in Enzymology 52:302-307.
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THE POTENTIAL ROLE OF ARGININE IN COMPETITIVENESS AND FUNCTIONALITY OF COAGULASE-NEGATIVE STAPHYLOCOCCI DURING MEAT FERMENTATION
1* 1 1 1 Frédéric Leroy , Maria Sanchez-Mainar , Stefan Weckx & Luc De Vuyst
1 Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium * [email protected]
The capacity for arginine metabolism during generate aroma, and protect against oxidation. meat fermentation offers a potential bonus in In such spontaneous processes, Lactobacillus fitness to coagulase-negative staphylococci sakei is the most dominant LAB species and (CNS) in the absence of carbohydrates, as is thus frequently used as a starter culture for particularly so for the arginine deiminase (ADI) meat fermentation. A wider species variety pathway. An alternative is provided by the nitric oxide synthase (NOS) enzyme, which converts exists amongst the meat-associated CNS arginine into citrulline and nitrogen oxide (NO). communities but, in general, Staphylococcus Since NO causes colour-stabilizing nitrosylation xylosus, S. equorum, and S. saprophyticus are of myoglobine, this pathway could potentially be predominant. Yet, several other CNS may also used for the generation of nitrosomyoglobine in occur (1). clean label products without added nitrate and/or nitrite. A genotypic and physiological Because meat is generally poor in screening of 88 CNS strains indicated that active carbohydrates and added sugars are rapidly ADI machinery is often found in this CNS depleted, differences in the use of alternative group, although in a strain-specific manner. In energy sources may lead to improved contrast, phenotypic NOS-like activity was only present in one of the strains (Staphylococcus competitiveness for certain meat bacteria (2). haemolyticus G110), although the genetic The arginine deiminase (ADI) pathway, which potential for NOS was widespread among CNS is present in certain CNS, is an interesting strains. Attempts to express NOS activity in option, as it generates ATP and protects some of the latter strains were unsuccessful, against acid stress through ammonia suggesting that the genetic potential for NOS is production. Whereas ornithine is the end- not commonly expressed by CNS. Both ADI and metabolite, the intermediate citrulline may be NOS kinetics were investigated in a meat partly excreted too, as is the case for Lb. sakei simulation medium, indicating the need for (3). sufficient oxygen for NOS activity. The use of NOS-positive CNS cultures as a curing alternative in fermented meats is thus not clear- An alternative but poorly explored arginine- cut. converting pathway could potentially be based on the action of nitric oxide synthase (NOS) Key Words – meat fermentation, coagulase- (4). As a result of NOS activity, arginine is negative staphylococci, arginine deiminase, converted into citrulline and nitric oxide (NO). nitric oxide synthase, colour From a technological point of view, this could be of interest for colour formation in I. INTRODUCTION fermented meat products prepared without nitrate and nitrite (4). Indeed, the cured colour During the production of traditionally of fermented meat products is obtained via the fermented sausages, spontaneous fermentation formation of nitrosomyoglobin, resulting from takes place that is dominated by communities the interaction between muscle-based of lactic acid bacteria (LAB) and catalase- myoglobin and NO that generally originates positive cocci, mostly coagulase-negative from the addition of nitrate and/or nitrite as staphylococci (CNS) (1). During this process, curing agents under low pH conditions. Thus LAB cause a desirable acidification of the far, most of the studies looking into colour sausage batter, whereas CNS produce a stable generation via NOS in fermented meat cured colour via nitrate reductase activity,
253 products have been rather preliminary and In all experiments, concentrations of arginine, definite proof is lacking (4, 5). citrulline, and ornithine were measured with liquid chromatography coupled to tandem Therefore, the present study investigated the mass spectrometry (LC-MS/MS). Glucose use of arginine via ADI and NOS activities by consumption was measured with high- CNS and explored the heterogeneity on performance liquid chromatography (HPLC) species and strain level, both from a with refractive index (RI) detection. phenotypical and genotypical perspective. It also explored the kinetic patterns of arginine III. RESULTS AND DISCUSSION metabolism as a function of the prevailing glucose and oxygen levels. Among the 88 strains of CNS tested, the nos gene was present in 74 % of the strains. The II. MATERIALS AND METHODS genetic potential for ADI activity was also frequently found, i.e., amongst 44 % of the A genotypic screening for nos (NOS- CNS strains tested. The phenotypic screening encoding) and arcA (ADI-encoding) genes experiments confirmed that arginine was performed in a set of 88 strains of CNS. metabolism was indeed common, resulting in Four primer sets for the nos gene and one mixtures of citrulline and mostly ornithine, primer set for the arcA gene were designed, even though considerable variability was based on Genbank entries for staphylococci, found on species and even strain level. and the associated PCR assay conditions were Although microaerobic conditions seemed to optimised. stimulate ADI activity, this pathway generally also took place under aerobic conditions. The Second, a phenotypic screening of the ability production of citrulline without ornithine of these CNS strains to use the precursor formation, indicative of potential NOS arginine was carried out. Each CNS strain was activity, was not found under the conditions cultivated at 30 °C in 100 ml of meat tested for any of the CNS strains, except for S. simulation medium (MSM), containing 3 g/l of haemolyticus G110. The latter strain showed added arginine (17.2 mM), under microaerobic modest citrulline production (9 ± 4 mM) or aerobic (shaker incubator) conditions, with without ornithine under aerobic conditions. sampling after 72 h. The absence of phenotypic NOS activity Third, a further screening under possibly amongst the other strains was remarkable, NOS-stimulating conditions [including growth considering the fact that the nos gene was on solid agar, the use of different temperatures quite often present. Further attempts to express (12, 20, and 40 ºC) and initial pH values (pH the nos potential, by applying growth on solid 6.5, 7.0, and 7.5), and the presence of added agar or by modifying the medium composition glucose, hemin, methanol, myoglobin, or the prevailing temperature and pH, were different minerals (Fe++, Mg++, Ca++), and unsuccessful. This indicates that the genetic tetrahydrobiopterin] was performed on a potential for NOS activity is not readily subset of 12 nos-positive S. carnosus strains. expressed under a range of conditions.
Fourth, kinetic analyses of possible NOS Kinetic experiments in MSM confirmed that activities in CNS (S. haemolyticus G110, S. NOS-like activity, indicated by citrulline pasteuri αS3-13, and S. carnosus 833), as a production without ornithine, was obtained function of glucose and oxygen levels, were with S. haemolyticus G110 (Fig. 1). This done in laboratory fermentors. Fermentations pattern was found under aerobic conditions, were carried out at 30 °C in 10 l of MSM but no manifest consumption of arginine was containing 3 g/l of added arginine and 5 g/l of seen under micro-aerobic conditions, further added glucose, and with an initial pH of 5.8 confirming the NOS-like behaviour of the under micro-aerobic or aerobic conditions. strains since this pathway requires oxygen. Bacterial growth was followed by the determination of colony forming units (cfu) With S. pasteuri αS3-13 and S. carnosus 833, per ml on mannitol salt agar (MSA). combinations of citrulline and ornithine were obtained under both aerobic and micro-aerobic
254 conditions, indicating ADI activity. The Although NOS activity leading to NO example of S. carnosus 833 is given in Fig. 2, generation could be of interest for colour but results for S. pasteuri aS3-13 were similar. formation in fermented meats with clean ADI activity only started after glucose labels, its successful implementation in depletion, indicating carbon catabolite fermented meat products has thus far been repression. This suggests a role for ADI insufficiently proven (5). It remains unclear to activity in the CNS metabolism of alternative which degree NOS activity can be modulated energy substrates under glucose-depleted by environmental conditions and process conditions, commonly encountered in meat factors. The need for oxygen represents a fermentation. major potential hurdle, besides the fact that expression of NOS activity is absent in the large majority of the CNS strains possessing mM log(cfu/ml) the required gene under a wide range of tested 40 conditions. 35 8 30 IV. CONCLUSION 6 25 Arginine consumption by CNS generally 20 4 relied on the ADI pathway, although 15 considerable variability existed on species and
10 strain level. The ADI pathway only became 2 active in the absence of glucose, which has 5 physiological implications with respect to 0 0 ecosystem adaptation. The genetic potential 0 24 48 72 96 120 144 168 Time (h) for NOS activity was present in many CNS
strains too, but this was not reflected in the Fig. 1. Conversion of arginine (mM; circles) into phenotypic behaviour, except for one strain, citrulline (mM; triangles) by S. haemolyticus G110 indicating that the bottleneck was likely to be [cell counts in log (cfu/ml); squares] under aerobic on the gene expression level. The use of NOS- (full symbols) and micro-aerobic conditions (open positive CNS cultures for nitrate and nitrite symbols) in MSM at 30 °C. The arrow indicates the cutback in fermented meats is therefore not moment of glucose depletion for both cases. straightforward and its industrial application could be problematic. From an ecological perspective, further research is needed to mM log(cfu/ml) 40 assess to which degree differences in arginine metabolism play a role in the establishment of 8 35 specific CNS communities during meat 30 fermentation. 6 25 ACKNOWLEDGEMENTS 20 4 15 The authors acknowledge their financial support of 10 the Research Council of the Vrije Universiteit 2 Brussel (OZR, SRP, IRP, and IOF projects, and in 5 particular the HOA project 'Artisan quality of 0 0 fermented foods: myth, reality, perceptions, and 0 24 48 Time (h) constructions'), the Hercules Foundation (project UABR 09/004), the Research Foundation-Flanders (project FWOAL632), and Flanders' FOOD Fig. 2. Conversion of arginine (mM; circles) into (project NITRILOW). citrulline (mM; triangles) and ornithine (mM; diamonds) by S. carnosus 833 [cell counts in log REFERENCES (cfu/ml); squares] under aerobic (full symbols) and micro-aerobic conditions (open symbols) in MSM 1. Ravyts, F., De Vuyst, L. & Leroy, F. (2012). at 30 °C. The arrow indicates the moment of Bacterial diversity and functionalities in food glucose depletion for both cases.
255 fermentations. Engineering in Life Sciences 12: 356-367. 2. Janssens, M., Van der Mijnsbrugge, A., Sánchez Mainar M., Balzarini T., De Vuyst L. & Leroy, F. (2014). The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation. Food Microbiology 39: 53- 60. 3. Rimaux, T., Vrancken, G., Pothakos, V., Maes, D., De Vuyst, L. & Leroy, F. (2011). The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH- dependent. Food Microbiology 28: 597-604. 4. Morita, H., Yoshikawa, H., Sakata, R., Nagata, Y. & Tanaka, H. (1997). Synthesis of nitric oxide from the two equivalent guanidino nitrogens of L-arginine by Lactobacillus fermentum. Journal of Bacteriology 179: 7812–7815. 5. Sudhamsu, J., & Crane, B. (2009). Bacterial nitric oxide synthases: what are they good for? Trends in Microbiology 17: 212-218.
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EFFECT OF MUSHROOM INCORPORATION ON QUALITY, SENSORY AND MICROBIAL STABILITY OF FRANKFURTER TYPE-SAUSAGE Pil-Nam Seong, Kyoungmi Park, Soohyun Cho, Geunho Kang, Sun-Mun Kang, Beom-Young Park and Hoa Van Ba* Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea. *Corresponding author (phone: +82-31-290-1684; fax: +82-31-290-1697; e-mail: [email protected]) Abstract –This study was carried out to investigate the mushroom as functional ingredients in meat effect of Tricholoma matsutake mushroom addition on products. Therefore, the objective of this study was the quality, sensory and microbial stability of o to evaluate the effect of addition of T. matsutake on frankfurter during storage (1 and 14 d) at 4 C. Various the quality, sensory and microbial stability of levels (1, 2.5 and 4.5%) of ground mushroom were frankfurter type-sausage during refrigerated storage. incorporated into frankfurters. Frankfurters with no added mushroom were used as control. Our results II. MATERIALS AND METHODS revealed that lightness was not affected by the mushroom addition but the redness decreased whereas Mushroom and frankfurter preparation the yellowness increased with increased mushroom Fresh T. matsutake mushroom purchased from a levels. The addition of mushroom resulted in local supermarket (Suwon, Korea) was washed and improvements of taste and flavor; sausages with higher then ground in a blender. The refrigerated pork meat mushroom level had higher flavor and taste scores (p< and back fat were separately ground through a 3 0.05), whereas sausages formulated with 0.01% NaNO2 mm plate. All sausages were prepared with same had the lowest flavor and taste scores. Also, the addition levels of following ingredients: 50% pork, 28% of mushroom reduced the number of aerobic bacteria in back-fat, 20% ice water, 0.5% phosphate and 1.5% the sausages during storage. These results suggest that salt. The following combinations were used; T1: 1% T. matsutake mushroom can be used as a natural functional ingredient to improve taste and flavor as well mushroom, T2: 2.5% mushroom, T3: 4.5% as shelf-life stability of frankfurter. mushroom, and T4: 100ppm NaNO2. Ice water in Key Words – frankfurter type-sausage, mushroom T1, T2 and T3 was replaced by the added mushroom levels. Three batches (each 5 kg) were I. INTRODUCTION prepared for each treatment and the batches served as the control (C) were not added mushroom. The The currently available chemical additives (e.g., meat batters were prepared and then stuffed into 28- antioxidants and antimicrobials) have been mm diameter collagen casings using a vacuum suspected to cause toxicity problems that negatively stuffer, and finally were cooked at 80 °C for 40 min 1). Therefore, a new trend affect consumer’s health ( in a smokehouse. The cooked sausages were cooled to substitute these synthetic compounds with and then sealed in polyethylene/polyamide pouches. bioactive compounds from natural sources have The quality and sensory characteristics were been received the most attention by consumers and investigated on the day after processing (1 d) and meat processors (2). In recent times, the consumed the samples stored at 1 and 14 d at 4 °C were used amount of mushrooms has considerably increased, to investigate microbial stability involving a large number of species. Of which, Color, microbial and sensory analysis Tricholoma matsutake is widely distributed in Asian Color values (CIE L*, a*, b*, chroma and hue) were countries and has been regarded as famous foods measured at 3 different locations on the freshly cut due to its pleasant flavor, taste and high nutritional surface of each sausage sample using a Minolta quality such as high levels of proteins, Chroma Meter CR-400 (Osaka, Japan). Aerobic carbohydrates, minerals and vitamins as well as low bacteria were determined on 3M Petrifilm fat (3, 4). Besides, T. matsutake has been (HealthCare, MN, USA), and each sample was demonstrated to contain significant amounts of repeated 3 times. Sensory traits were evaluated by compounds such as polysaccharides with strongly trained panel 6 members using the method of Deda bioactive properties (4). Though the T. matsutake et al. (5). has a pleasant flavor and may exert bioactive Statistic analysis properties in sausages, which can be effectively Data were analyzed using GLM procedure of SAS incorporated into sausage. However, very little program (2007). attention has been paid to the use of edible
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III. RESULTS AND DISCUSSION antimicrobial activity of the T. matsutake could be due to the presence of essential bioactive Table 1 Effect of mushroom incorporation on color of frankfurter-type sausages compounds as most of them exhibited antimicrobial activity. Added level
item 0 F. 1% 2.5% 4.5% 0.01% SEM % value nitrite L* 72.71 73.27 73.08 73.11 74.47 0.2 5.65* a* 2.99 2.83 2.69 2.42 4.86 0.06 12.92*
b* 9.41 9.75 10.15 10.77 9.14 0.11 7.22*
C* 9.88 10.16 10.50 11.04 10.36 0.12 3.72* Fig. 1. Effect of mushroom incorporation on aerobic H 72.36 73.82 75.16 77.37 62.01 0.29 11.90* bacteria in frankfurter-type sausages during storage at 4oC. SEM: standard error of mean; C*: chroma; H: hue; *, p < 0.05. IV. CONCLUSION Table 1 shows the L*(lightness), a*(redness), b*(yellowness), C* (chroma) and h (hue) values of Based on the results obtained in the present study, it frankfurters formulated with various fresh is concluded that T. matsutake mushroom mushroom levels and 0.01% NaNO2. No incorporation into frankfurter-type sausage differences among the treatment groups were found formulations resulted in improvement of flavor and for the lightness (p>0.05) but the redness decreased taste, and shelf-life stability due to reduction of whereas the yellowness increased with increased aerobic bacteria growth. mushroom levels. However, sausages made with ACKNOWLEDGEMENTS 0.01% NaNO2 showed the highest a* values and lowest b* values. The addition of mushroom This work was supported by "Cooperative Research resulted in improvements of taste and flavor of Program for Agriculture Science & Technology frankfurter-type sausages; higher added mushroom Development (Project No. PJ00937401)" Rural level sausages had higher flavor and taste scores (p< Development Administration, Republic of Korea. 0.05), whereas sausages formulated with 0.01% NaNO2 had the lowest flavor and taste scores REFERENCES (Table 2). 1. Sherwin, E. R., Branen, A. L., Davidson, P. M., & Table 2 Effect of mushroom incorporation on sensory Salminen, S. (1990). Food additives New York: characteristics of frankfurter-type sausages Marcel Dekker. Added level 2. Ahn, J., Grun, I. U., & Mustapha, A. (2004).
0 F. Antimicrobial and antioxidant activities of natural item 1% 2.5% 4.5% 0.01% SEM % value extracts in vitro and in ground beef. Journal of nitrite Food Protection 67: 148–155. Flavor 3.78 3.94 4.0 4.28 3.67 0.65 5.5* 3. Cho, I. H., Choi, H. K., Kim, Y. S. (2010). Texture 3.39 3.89 3.67 4.33 3.39 0.90 1.65 Comparison of umami-taste active components in Taste 3.61 3.72 3.72 3.94 3.28 0.92 8.2* the pileus and stripe of T. matsutake-mushrooms Acceptab 3.44 3.89 3.61 4.06 3.11 0.40 2.97 of different grades. Food Chemistry 118: 804–807. ility 4. Tong, H., Liu, X., Tian, D., Sun, X. (2013). SEM: standard error of mean; *, p < 0.05; Rating scale: 7=extremely desirable, 1=extremely undesirable. Purification, chemical characterization and radical Furthermore, the incorporation of mushroom scavenging activities of alkali-extracted significantly reduced the number of aerobic bacteria polysaccharide fractions isolated from the fruit in sausages during cold storage in comparison to the bodies of Tricholoma matsutake. World Journal control however the sausages made with 0.01% of Microbiology and Biotechnology 29:775–780. NaNO2 showed higher bacteria inhibition capacity 5. Deda, M. S., Bloukas, J. G., & Fista, G. A. (2007). (Fig. 1). The improvements of flavor and taste of Effect of tomato paste and nitrite level on sausages could be due to umami-taste active processing and quality characteristics of components in mushroom (3) while the frankfurters. Meat Science 76: 501–508.
258 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay
OPTIMISING THE SHELF-LIFE OF PORK CHOPS WITH NEW GAS COMPOSITIONS AND REDUCED HEADSPACE
Bozec A, Vautier A, L’Hommeau T, Le Roux A. IFIP, meat quality and safety, Le Rheu, France
Abstract – The objective of this study was to optimal for packaged products (Bjørn Tore evaluate the influence of several gases compositions Rotabakk, 2007). and headspaces on pork chops packages. Three Suppliers of packaging are actively improving batches of fresh pork meat packed under Modified environmental performance through total material Atmosphere Packaging (MAP) were studied. The utilization, recycling or reuse of industrial scrap. evolutions of the gas composition, pH during storage These actions contribute to decrease packaging were monitored and the evolutions of the spoilage waste through progressively thinner, lighter, yet microflora were evaluated. A panel of consumers realized sensorial analyses. stronger materials. Another way to limit The composition of gases followed the same environnemental impact is to reduce the height of evolution in the two headspaces. There are no the tray with the optimization of the headspace. statistical differences between headspace 1 (H1) and According to (Kenneth, et al 2008), headspace gas H2. The H1 allowed an equivalent conservation H2. must be approximately 1.5–2 times the meat Consumers prefer smaller trays (H1). The best volume and package collapse is generally thought purchase intent (78%) is obtained by containing the to be prevented by headspace gas to meat volumes lowest oxygen content (40%). The growth of of 2 to 3 (Gill & Gill, 2005). Enterobacteriacae and Brochothrix shows The first objective of this study was to investigate respectively a 1 log and 2 log reduction with the effect of different gas compositions and increasing CO rate (60% vs 30%). Small headspace 2 headspaces (four-gas MAP, two headspaces) on (H1) with both 50%-50% and 60%-40% O2/CO2 mixture induced an overall microbiological quality shelf-life and consumers perception of fresh pork that is in agreement with the GHP packaging. The second objective was to confirm recommendations, and allows a 4 days extension of shelf-life with new determined gas compositions the shelf life. and optimized headspace.
INTRODUCTION Nowadays consumers are looking for fresh, tasty MATERIALS AND METHODS and safe to eat meat products, and want them in a Three batches of fresh pork chops were packed in convenient, easy-to-choose tray. Because four different gas compositions using two different consumers use meat color as an indicator of headspaces, then analyzed during 9 days of wholesomeness, recent researches in MAP have storage. For each of the 3 repetitions, pigs were been focused on finding the correct gas mixture. selected according to weight (kg) and carcass Objectives are to maximize initial color, color composition (TMP). The same slaughter process stability, and shelf life while also minimizing was used for all the batches: slaughtering on microbial growth, lipid oxidation, and gaseous Monday, pH24, cutting, deboning, shell freezing headspace (Mancini et al, 2005). Jakobsen et al and slicing on Tuesday then MApacking on (2000) reported that while oxygen levels higher Wednesday (day 0). than 20% were necessary to promote meat color, Packing: 2 x chops (150 g) MApacked in four gas package oxygen contents higher than 55% did not compositions: 1. 70% O2 + 30% CO2 (70/30); 2. result in additional color stabilizing benefits. 60% O2 + 40% CO2 (60/40); 3. 50% O2 + 50% The effectiveness of MAP is generally determined CO2 (50/50); 4. 40% O2 + 60% CO2 (40/60) on a by the amount of available CO2. CO2 dissolves into tray sealer (Guelt, OPS1000, France). The trays the aqueous part of the product in traditional MA used were, PS EVOH PE 11000 (Form’ Plast) with package resulting in a volume contraction of a a 30 mm headspace (H1) and a 50 mm headspace flexible package. The package collapse is usually (H2). The film was LINTOP PE HB A40 (Linpaq). reduced by lowering the CO2 partial pressure by The pH of meat were measured using a Sydel pH introducing gases with significantly less solubility, meter and a lot406 Metter Toledo electrode. that is, N or O , in the MA. This is, however, not 2 2 Analysis of gas (% O2 and % CO 2 ) were also 259 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay
performed (Checkpoint II, PBI Dansensor). The dissolution of CO2 during the first period of Sensory analyses were performed using a panel of storage is influenced by temperature and pH French consumers who evaluated the products in values. the trays and after cooking on a pan and served at Gill (1988) showed a significant effect of 64°C. Case-ready packagings (n=250) were stored temperature, type of fat tissue and fat content on in the dark at 4°C for 9 days in a cold room. the solubility of CO2 in meat. Lower solubility at The microbiological evolutions of the lactic acid higher temperatures has been mentioned by many bacteria (NF ISO 15214), enterobacteriacae (NF authors (Wolfe, 1980; Wimpfheimer et al., 1990; ISO 21528-2), Pseudomonas (NF V04-504), Zhao et al., 1994) as the reason for the minor effect Brochothrix thermosphacta (NF V04-505) and of MAP at higher temperatures. In our study, pork Aerobic colony count (NF EN ISO 4833) were chops were preserved at 4°C. monitored. At each point of analysis (days 2, 5, 9), According to Devlieghere (1998), an increase in bacterial counts were performed on five samples of pH resulted in an increase of the CO2 solubility and each batch. Those products (n=250) were placed this effect was strongest at high pH values. Similar for 1/3 of their microbiological shelf-life at 4°C results were demonstrated by Löwenadler et al and for 2/3 at 8°C in a cold room. (1994). In our study pH measures were constant Statistical analysis were conducted with 9.2 SAS and homogenous during storage as we can see on software version (SAS Institute, USA) using the table 1. ANOVA, the Turkey and Student tests. Table 1 pH values in trays H1 and H2 with 50% O2 and
50% CO2 RESULTS AND DISCUSSION 50/50 H1 (n=125) 50/50 H2 (n=125)
Impact of the headspace D2 5,7±0.3 5,7±0.2 We followed the composition of CO2 and O2 in D5 5,7±0.3 5,7±0.1 each trays to investigate the effect of headspace on D9 5,6±0.3 5,7±0.2 the composition of gas. The 50/50 gas follows the same pattern for the two headspaces (figure 1). The Table 2 shows that the level of contamination of CO2 dissolution in the water-phase and the fat- Enterobacteriacae at day 10 is significantly lower phase of the pork chop is observed during the first for small trays (H1) versus large sizes (H2) cf. hours of storage. Metmyoglobin formation and table 2. microbial development are responsible for oxygen Table 2 Contamination level of Enterobacteriacae in consumption and could influence gas composition two headspaces after two days of storage. Gas composition follow Enterobacteriacae the same trend that was estimated by Bjørn et al Log cfu/cm² at 10 days (n=85) (2007) with his mathematical model. With the same initial gas injection, the estimated gas Headspace Average Level (5%) * equilibrium reaches here 35.2% CO2 and 58.5% H1 0.19 A O2. H2 1.01 B 70 *a,b Proportion within a column sharing the same letter are not significantly different (p>0,05). 60 50 Whatever the floras and dates, there are no 40 significant differences between H1 and H2 trays; 30 O2-H1 this means that the headspace H1 allowed an 20 equivalent conservation as H2. We can conclude
Percentage of gas O2-H2 10 that it’s possible to reduce the volume of gas and CO2-H1 0 headspace whatever the gas mixture used. D0 D2 D5 D9 CO2-H2 When observing trays (table 3), consumers prefer Fig. 1. Gas composition evolution in two different smaller trays (small headspace). The best purchase headspaces (n=250) intent (78%) is obtained with the lowest oxygen content (40%) gas. It may be noted that the most
260 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay frequent used by and the pork meat industry (gas gases and headspaces. According to the microbial 70/30) is also very popular in a package with a results (fig. 2), the shelf life of pork chops may reduced headspace with 74% purchase intent vary between gas compositions. before opening. 4.00 Table 3 Evaluation of the trays by a panel of consumers Gas/headspace Note /10 Percentage of 3.00 consumers satisfied 2.00 40/60H1 7.0a 65% 70/30H1 6.9a 63% 1.00 60/40H1 6.7ab 65% 0.00 50/50H1 6.5ab 49% 70/30 70/30 60/40 60/40 50/50 50/50 40/60 40/60 50/50H2 6.2abc 46% H1 H2 H1 H2 H1 H2 H1 H2 40/60H2 6.2abc 42% 70/30H2 5.9bc 39% Fig. 2 The growth of aerobic colony count during ten 60/40H2 5.5c 34% days (log cfu/cm²) *a, b Proportion within a column sharing the same letter are not After 7 days of storage at 4°C, pork chop were significantly different (p>0,05). evaluated by 65 consumers.
Impact of the gas compositions: Table 5 Tasting session by a panel of consumers We followed the microbial evolution during the Overall impression (n=250) Re-consume Intention Note Percentage of RI Products shelf life and the pork chops were evaluated by /10 consumers consumers in order to investigate the effect of gas satisfied composition. After 10 days of storage (table 4) gas 70/30H1 6.9a 63% 74% a 70/30H2 6.6ab 55% 65% ab composition shows a significant effect on 50/50H2 6.4ab 51% 55% b microbial growth for Pseudomonas, 60/40H2 6.4ab 48% 63% ab Enterobacteriaceae, and Brochothrix. 50/50H1 6.3ab 52% 62% ab 40/60H1 6.1b 46% 57% b Table 4 Comparison of contaminations after 10 days of 60/40H1 5.9b 42% 54% b 40/60H2 5.7b 48% 51% b storage *a,b Proportion within a column sharing the same letter are not Log cfu/cm² at 10 days (n=85) significantly different (p>0,05). Pseudomonas Entero- Brochothrix bacteriacae At the tasting, gas with the highest CO2 level is O2/CO2 Average Average Average 40/60 1.68a 0.05a 2.57a found ranked lower. Clearly, the gas mixture 50/50 2.69ab 0.49ab 2.71a commonly used is the most appreciated by the 60/40 2.47b 0.64ab 3.48b consumer panel when combined with a small 70/30 3.56c 1.21b 4.22c headspace. The intention to re-consume the *a,b Proportion within a column sharing the same letter are not product is statistically equivalent between the significantly different (p>0,05). reference sample (70/30 H2) and the product
(50/50 H1). Consumers noticed dryness of the In the same thermal scenario there are 3.56 versus meat in the (40/60) gas composition. Most of the 1.68 log cfu/cm² of Pseudomonas with gas 70/30 consumers panel were satisfied by the gas mixture compared to 40/60. The growth of (70/30) with the small headspace. Enterobacteriacae is reduced of 1 log and 2 log of Brochothrix with 60% of CO2 versus 30%. The Validation of shelf life growth of bacteria is quite similar with 60 and According to the experimental results the trays 50% of CO2. The effect of modified atmosphere with the lowest headspace enable a microbial packaging is not surprising can mainly be preservation at least equivalent to those with large attributed to the bacteriostatic action of CO2. headspace. Furthermore they are more appreciated Devlieghere (1998) reported that the growth of P. by consumers. fluorescens was highly influenced by CO2. A The choice of the gas mixture was oriented significant increase in the lag phase and a decrease towards the gas having the highest rates of CO2, in the growth rate of P. fluorescens was, as could because they provide a longer shelf life. be expected, noticed with increasing CO2 With the aim of increasing the shelf life of pork concentrations. The figure 1 represents of growth chops. Two batches of trays packed under two gas of aerobic colony count during ten days for all compositions 40/60 H1 and 50/50 H1 products 261 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay were monitored (evolution of gas and growth of bacteria) on two scenarios:
Scenario 1: 4°C until D8, 8°C until D12 Scenario 2: 4°C until D9, 8°C until D14
Table 6 Evolution of contaminations of several floras in two scenarios of temperature Log cfu/cm² 40/60 H1 Log cfu/cm² 50/50 H1 Days Pseud. Ent ACC List. Pseud. Ent ACC List. D1 (n=5) 1.86 1.00 2.39 Abs 2.00 1.06 2.22 Abs D8 (n=5) 2.25 1.75 4.48 Abs 2.38 1.63 4.58 Abs D12 (n=5) 2.43 2.60 6.60 Abs 3.18 3.08 6.65 Abs D9 (n=5) 2.22 1.53 4.99 Abs 2.00 1.33 4.38 Abs D14 (n=5) 3.08 2.21 6.49 Abs 3.51 3.51 6.83 Abs
This observation means that within the two 3. Bjørn Tore Rotabakk, John Wyller, Odd Ivar scenarios for shelf life evaluations, the Lekang b, Morten Sivertsvik (2007). A Pseudomonas concentration obtained under gases mathematical method for determining (40/60 and 50/50) at the end of the shelf life equilibrium gas composition in modified remains acceptable according to the GHP guide atmosphere packaging and soluble gas stabilization systems for non-respiring foods. criterion (6 log cfu/cm²). In the same way Journal of Food Engineering 85 479-490 23. Enterobacteriacae remains acceptable according to 4. W. Kenneth, McMillin (2008). Where is MAP the GHP guide criterion (5 log cfu/cm²). Going? A review and future potential of These results confirm a shelf life of 12 and 14 days modified atmosphere packaging for meat. for your individual retail packs, 4 days longer than Meat Science 80 43-65. the SL currently positioned on the individual retail 5. C.O. Gill, N. Penney (1988). The effect of the packs. initial gas volume to meat weight ratio on the storage of chilled beef packaged under carbon CONCLUSION dioxide. Meat Science 22 53-63. This study confirms that a reduction of the O2 6. S.K.Wolfe (1980). Use of CO and CO2 percentage of oxygen from 70% to 40% in the gas enriched atmospheres for meats, fish and mixture doesn’t impact the color of the pork meat produce. Food Technol. 34, 55-58. 7. L.Wimpfheimer, N.S. Altman, Hotchkiss, J.H for consumers. The increase of the CO2 percentage extends the shelf life of MAP. Consumers are (1990). Growth of Listeria monocytogenes Scott A, serotype 4 and competitive spoilage sensible to the volume reduction of the trays. This organisms in raw chicken packaged under reduction of headspace can lower the modified atmospheres and in air. Int. J. Food environmental impact without degrading the Microbiol. 11, 205-214. sanitary quality of the meat. 8. Y. Zhao, J.H.Wells, K.W. McMillin (1994). ACKNOWLEDGEMENTS Applications of dynamic modified atmosphere packaging systems for fresh redmeats: a The authors thank all the partners of the projects review. J. Muscle Foods 5, 299-328. ATMO (Idele, Oniris, Air liquide, Elivia, Adria 9. F. Devlieghere, J. Debevere, J. Van Impe développement). This work was supported by the (1998). Concentration of carbon dioxide in the Area of Brittany. water-phase as a parameter. International REFERENCES Journal of Food Microbiology 43 105-113. 10. J. Löwenadler, U. Rönner, (1994). Paper: Determination of dissolved carbon dioxide by 1. R.A. Mancini, M.C. Hunt (2005). Current coulometric titration in modified atmosphere research in meat color. Meat Science 71 100- systems. Lett. Appl. Microbiol. 18, 285-288. 121. Book Chapter : 2. M. Jakobsen, G. Bertelsen (2000). Colour 1. A. O Gill & C. O. Gill, (2005). Preservative stability and lipid oxidation of fresh beef. packaging for fresh meats, poultry, and fin fish. In Development of a response surface model for J. H. Han (Ed.), Innovations in food packaging predicting the effects of temperature, storage (pp. 204-226). Amsterdam: Elsevier Academic time, and modified atmosphere composition. Press. Meat Science, 54, 49-57.
262 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
LOSSES DUE AGING PROCESS IN BREAST MEAT OF BROILERS WITH DIFFERENT GENDERS AND AGES
Juliana L. M. Mello1*, Ana Beatriz B. Rodrigues1, Aline Giampietro-Ganeco1, Fábio B. Ferrari1, Hirasilva Borba1, Rodrigo A. de Souza1 and Pedro A. de Souza1
1Department of Technology, Faculty of Agrarian and Veterinary Sciences, São Paulo State University, UNESP Jaboticabal, São Paulo, Brazil. *[email protected]
Abstract – The aim of this study was to evaluate II. MATERIALS AND METHODS the possible losses due aging process, related to the quality of breast meat in broilers of fast This study was developed in Technology growth lineage. Pectoralis major muscle from Laboratory of Animal Products in São Paulo deboned carcasses was purchased in a State University – UNESP, Jaboticabal, São commercial slaughterhouse and used in this study. A completely randomized design in 2x2x3 Paulo, Brazil. factorial was used with two ages, two genders and Carcasses from 120 broilers of fast growth three aging periods in ten replications. The meat lineage, males and females with 42 days of age of birds in slaughter age (42 days old) had higher and spent birds (approximately 70 weeks of storage weight loss, higher exudate volume and age) purchased from a commercial lower soluble protein. The gender of birds slaughterhouse were used in this study. influenced the storage weight loss and the After deboned, samples of the Pectoralis quantity of soluble protein present in the exudate major muscle (breast) were individually fluid. The meat of males showed higher storage packed in vacuum and stored in a BOD weight loss and lower soluble protein. The lipid chamber, under ± 2°C for 3 and 7 days. oxidation was not influenced by age and gender of birds. The longer the aging period, the higher Storage weight loss, exudate volume, soluble is the storage weight loss, the exudate volume and protein in the exudate and lipid oxidation were the lipid oxidation of samples. The age, gender of analyzed. The storage weight loss was birds and time of aging affect the storage weight determinate by difference between initial and loss of meat as well as the quantity of soluble final weight, before and after aging, expressed protein lost in the exudate fluid. The increase of as percentage. The dosage of the soluble the aging period favors the lipid oxidation in the protein in the exudate was performed meat of broilers. according Hartree [2]. Lipid oxidation was evaluated by measuring the substances reactive I. INTRODUCTION to thiobarbituric acid-2 (TBARS) according to the methodology proposed by Pikul et al. [3]. With advancing age, lots of cocks and hens are For statistical analysis a completely discarded by showing a rigid meat, mainly due randomized design in 2x2x3 factorial was used to the increased collagen concentration. with two ages (broilers at 42 days of age and Females are usually large birds, weighing spent birds at approximately 70 weeks), two approximately 3-4 Kg, whose body shape is genders and three aging periods, in ten similar to a broiler, with very developed breast replications. Data were submitted to analysis muscles and legs [1]. However, they have a of variance and means compared by Tukey test large fat deposition, both subcutaneous and (5%) using the statistical program SAS [4]. abdominal and the meat is tougher and less juicy. III. RESULTS AND DISCUSSION Due to low consumer preference for this meat because of their sensory quality, it becomes Table 1 shows the average results obtained necessary to seek alternative techniques, such from storage weight loss, exudate volume, as maturation, that add value and enable soluble protein in the exudate and lipid consumption of this meat as prime beef and not oxidation analysis of broilers and spent birds as by-products. meat, subjected to aging process for seven days. Thus, the aim of this study was to evaluate the The age of birds influenced storage weight loss, possible losses due aging process regarding to the exudate volume and the quantity of soluble breast meat quality of broilers. protein present in the exudate fluid. The meat of
263 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
birds in slaughter age (42 days old) showed Lipid oxidation is an important reaction which higher storage weight loss, higher exudate limits the shelf life of foods, it is one of the volume and lower soluble protein. primary mechanisms of meat quality deterioration, especially for samples with Table 1 Storage weight loss (%), exudate volume higher quantity of fat. The storage of meat (mL/g sample), soluble protein in the exudate (mg under low temperatures, such as during the protein/mL drip) and lipid oxidation (mg MDA/Kg aging process, can minimize lipid oxidation, sample) in breast meat of broilers with different however, even in freezing temperatures this is genders and ages just delayed but not eliminated [7]. SL Exudate SP TBARS During storage the breast meat had a significant increase in the volume of exudate Age (A) fluid. Roça [8] reports that during the meat 42 days 2.95 A 0.025 A 0.154 B 0.135 aging there is slight increase in water holding 70 weeks 1.50 B 0.010 B 0.174 A 0.134 capacity due to the higher pH and enzymatic degradation of myofibrillar structure. Thus, the Gender (G) exudate volume decreases and, consequently, Male 2.31 A 0.018 0.160 B 0.134 decreases the storage weight loss, in contrast Female 2.14 B 0.017 0.168 A 0.135 to what was observed in this study.
Aging periods (T) IV. CONCLUSION Control - - - 0.116 C group 3 days 1.66 B 0.012 B 0.179 A 0.138 B The age, gender of birds and the time of aging affect the storage weight loss of meat as well 7 days 2.78 A 0.023 A 0.149 B 0.149 A as the quantity of soluble protein lost in the P-value (A) <0.0001 <0.0001 <0.0001 0.6664 exudate fluid. The increase of the aging period P-value (G) 0.0042 0.0569 <0.0001 0.5618 favors the lipid oxidation in broiler meat.
P-value (T) <0.0001 <0.0001 <0.0001 <0.0001 ACKNOWLEDGEMENTS CV (%) 11.61 15.60 4.18 8.33 This study was financially supported by Foundation Averages followed by different letters differ according to for Research Support in the State of São Paulo Tukey’s test. The following abbreviations are used: SL: Storage weight loss; SP: Soluble protein in the exudate; (Fundação de Amparo à Pesquisa do Estado de São TBARS: lipid oxidation; CV: coefficient of variation; Paulo – FAPESP, 2012/08787-7 and 2011/21681- 0) to whom the authors want to express their The gender of birds influenced the storage gratitude. weight loss and the quantity of soluble protein present in the exudate fluid. The meat of males REFERENCES showed higher storage weight loss and lower soluble protein. The lipid oxidation was not 1. Sanfelice, C., Mendes, A. A., Komiyama, C. M., influenced by age and gender of the birds. Cañizares, M. C., Rodrigues, L., Cañizares, G. I. L. (2010). Avaliação do efeito do tempo de The aging process influenced these variables. desossa sobre a qualidade da carne de peito de As aging period increases, the storage weight matrizes pesadas de descarte. Acta Scientiarum. loss also Animal Sciences. 32:85-92. increases due to greater loss of exudate fluid. 2. Hartree, E. F. (1972). Determination of protein: There was an increase in lipid oxidation. a modification of the Lowry method that gives a Bowker and Zhuang [5] evaluating the linear photometric response. Analytical relationship between the composition of Biochemistry. 48:422-427. exudate liquid and breast meat quality of 3. Pikul, J. (1989). Evaluation of three modified broilers, concluded that this composition and TBA methods for measuring lipid oxidation in volume may change depending on pH, color chicken meat. Journal of Agriculture and Food Chemistry. 37:1309-1313. and water holding capacity of meat. 4. SAS Institute. (2002). SAS user’s guide: Vaithiyanathan et al. [6] studying the aging statistics. Release 9.1. Cary. process of breast meat from spent hens with 72 5. Bowker, B. C., Zhuang, H. (2013). Relationship weeks of age, observed the increase in TBARS between muscle exudate protein composition value over the time.
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and broiler breast meat quality. Poultry Science, 92(5):1385-1392. 6. Vaithiyanathan, S., Naveena, B. M., Muthukumar, M., Girish, P. S., Ramakrishna, C., Sen, A. R. and Babji, Y. (2008). Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging. Poultry Science, 87(1):180-186. 7. Mariutti, L. R. B.; Bragagnolo, N. (2009). A oxidação lipídica em carne de frango e o impacto da adição de sálvia (Salvia officinalis, L.) e de alho (Allium sativum, L.) como antioxidantes naturais. Revista do Instituto Adolfo Lutz, 68:1-11. 8. Roça, R. O. (2002). Tecnologia da carne e produtos derivados. Botucatu: Faculdade de Ciências Agronômicas UNESP, 202 p.
265 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
ATTRIBUTES RELATED TO TENDERNESS IN BREAST MEAT OF BROILERS WITH DIFFERENT GENDERS AND AGES AFTER AGING
Juliana. L. M. Mello1*, Ana Beatriz B. Rodrigues1, Aline Giampietro-Ganeco1, Fábio B. Ferrari1, Hirasilva Borba1, Leonardo D. C. Vieira1 and Rodrigo A. de Souza1
1Department of Technology, Faculty of Agrarian and Veterinary Sciences, São Paulo State University, UNESP Jaboticabal, São Paulo, Brazil. *[email protected]
Abstract – The aim of this study was to evaluate softening technique that adds value for this type the attributes related to tenderness of breast meat of product. in broilers of fast growth lineage with two different genders and ages, after aging. Pectoralis II. MATERIALS AND METHODS major muscle from deboned carcasses was purchased in a commercial slaughterhouse and This study was developed in Technology used in this study. A completely randomized design in 2x2x3 factorial was used with two ages, Laboratory of Animal Products in São Paulo two genders and three aging periods, in ten State University – UNESP, Jaboticabal, São replications. As the age of birds increases, there is Paulo, Brazil. a reduction of cooking weight loss, an increase of Carcasses from 120 broilers of fast growth collagen percentage and, consequently, increased lineage, males and females with 42 days of age shear force. The meat from males showed greater and spent birds (approximately 70 weeks of cooking weight loss, higher collagen percentage age) purchased from a commercial and therefore increased shear force. The aging slaughterhouse, were used in this study. process promoted an increase of cooking weight After deboned, samples from Pectoralis major loss and reduction of the collagen percentage and muscle (breast) were individually vacuum shear force, after three days of storage. The variables studied showed no significant difference packed and stored in a BOD chamber, under ± between three and seven days of storage. The age 2°C for 3 and 7 days. of bird reduces cooking weight loss, increases the Cooking weight loss, shear force and collagen collagen content and consequently affects percent were analyzed. tenderness of breast meat. The gender of broilers The cooking weight loss was determined by influences the cooking weight loss, collagen cooking the samples in a water bath according percentage and tenderness of breast meat. The to methodology described by Honikel [2]. aging process favors the meat softening from spent From cooked samples subsamples with known birds. area (cm²) were obtained and submitted to cut in Texture Analyser TA-XT2i texturometer I. INTRODUCTION coupled to Warner Bratzler device, which determined the shear force in kgf. The The aging of meat is a period during which collagen percent was determined by significant changes in quality parameters and quantification of hydroxyproline amino acid microstructure of muscle, especially related to according to the methodology proposed by texture, tenderness, water holding capacity and Woessner Junior [3]. sensory properties of meat so that the muscle to For statistical analysis a completely meat conversion occurs properly, significantly randomized design in 2x2x3 factorial was used influencing the palatability [1]. with two ages (broilers at 42 days of age and After slaughter, meat of spent birds is usually spent birds at approximately 70 weeks), two used in the formulation of emulsified sausages, genders and three aging periods, in ten burgers, among others, and may also be sold at replications. Data were submitted to analysis a lower price than conventional chicken, a of variance and means compared by Tukey test viable way to give the appropriate destination at (5%) using the statistical program SAS [4]. the end of production and add value to this unexplored poultry segment. III. RESULTS AND DISCUSSION Thus, the aim of this study was to evaluate some attributes related to tenderness of broilers Table 1 shows the average results obtained and spent birds meat after aging for up to seven from cooking weight loss, shear force and days, so that aging process can be used as a
266 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
collagen percent analysis of broilers and spent structure. Thus, the exudate liquid volume birds meat, subjected to aging process for up decreases and, consequently, the storage to seven days. weight loss. However, an increase in the water It is observed that with increasing of bird age, holding capacity does not prevent the increase there is a reduction of cooking weight loss of cooking weight loss, which possibly due to because meat from older birds has higher relaxation of muscle fibers during aging water holding capacity. The meat from spent process. birds showed an increase of collagen According Vaithiyanathan et al. [7], during percentage and, consequently, increased shear aging of meat from spent hen breast, there are force, reducing the tenderness. many changes in the structural proteins degradation and tenderization. These changes Table 1 Cooking weight loss (CWL), shear force in the structural proteins improved the (SF) and collagen percent in breast meat of broilers tenderness of spent hen breast meat stored at with different genders and ages low temperatures. This improvement in CWL SF Collagen tenderness through postmortem aging may be
(%) (kgf/cm²) (%) considered as an option to add market value to Age (A) spent hen breast muscle. 42 days 29.90 A 2.194 B 3.74 B IV. CONCLUSION 70 weeks 27.91 B 2.669 A 5.44 A Gender (G) The age of bird reduces cooking weight loss, Male 30.18 A 2.665 A 5.36 A increases the collagen percent and consequently affects tenderness of breast meat. The gender of Female 27.63 B 2.198 B 3.82 B broilers influences the cooking weight loss, Aging periods (T) collagen percent and tenderness of breast meat. Control group 26.81 B 3.489 A 4.97 A The aging process favors the softening of meat from spent birds. 3 days 29.98 A 1.928 B 4.29 B 7 days 29.92 A 1.877 B 4.51 B ACKNOWLEDGEMENTS P-value (A) 0.0001 <0.0001 <0.0001 This study was financially supported by Foundation P-value (G) <0.0001 <0.0001 <0.0001 for Research Support in the State of São Paulo P-value (T) <0.0001 <0.0001 <0.0001 (Fundação de Amparo à Pesquisa do Estado de São Paulo FAPESP, 2012/08787-7 and 2011/21681-0) CV (%) 9.39 11.53 12.52 – to whom the authors want to express their gratitude.
Averages followed by different letters differ according to Tukey’s test. The following abbreviations are used: CV: REFERENCES coefficient of variation; 1. Komiyama, C. M., Martins, M. R. F. B.. The meat from males showed greater cooking Mendes, A. A., Sanfelice, C., Cañizares, M. C. weight loss, higher collagen percentage and S., Roça, R. O., Almeida, I. C. L. (2009). therefore increased shear force. Avaliação da técnica de maturação sobre a The aging process promoted an increase of qualidade da carne e estrutura da fibra cooking weight loss and reduction of the muscular do peito de matrizes pesadas de collagen percentage and shear force, after descarte de frangos de corte. Brazilian Journal three days of storage. The variables studied of Food Technology. v.2. showed no significant difference between 2. Honikel, K. O. (1987). The water binding of three and seven days of storage. According meat. Fleischwirttsch. 67:1098-1102.
Hadlich et al. [5] the gender influences 3. Woessner Junior, J. F. (1961). The determination of hydroxyproline in tissue and collagen content, while males have a higher protein samples containing small proportions amount of intramuscular connective tissue of this amino acid. Archives of Biochemistry than females. and Biophysics. 93:440-447. Roça [6] reports that during the aging process 4. SAS Institute. (2002). SAS user’s guide: of meat occurs a slight increase in water statistics. Release 9.1. Cary. holding capacity due to the higher pH and 5. Hadlich, J. C., Longhini, L. G. R., Mason, M. enzymatic degradation of myofibrillar C. (2008). A influência do colágeno na textura
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da carne. Pubvet, v.2. Available at:
268 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
EFFECT OF LACTATE AND DIACETATE SALTS AND HIGH PRESSURE PROCESSING ON THE SURVIVAL OF LISTERIA MONOCYTOGENES IN CURED BEEF CARPACCIO
Yanina X. Barrio1,2*, Diego Wilches Perez3, Sergio R. Vaudagna1,2,4 and Jordi Rovira3
1 Instituto Tecnología de Alimentos, CIA, INTA, Morón, Buenos Aires, Argentina 2 Facultad de Ingeniería y Ciencias Exactas, UADE, Buenos Aires, Argentina 3 Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Burgos, España 4 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina *[email protected]
Abstract – The behavior of Listeria monocytogenes products (2). However, HPP of fresh pigmented strains and spoilage microflora, in response to the meats causes a significant discoloration at addition of antimicrobial additives (potassium pressure levels required for vegetative cells lactate 3.0% or potassium lactate 1.7% and inactivation (>300 MPa) (3). Some studies (4, 5) sodium diacetate 0.12%) and high pressure have reported that HPP applied to frozen processing (HPP), was evaluated on cured beef carpaccio during refrigerated storage. Samples carpaccio improved the appearance of with or without antimicrobials were inoculated pressurized red meats but these treatments with a five-strain pool of L. monocytogenes (at ca. resulted less effective to microbial inactivation. 104 cfu/g), frozen at -60°C and pressurized at 600 HPP combined with natural antimicrobials has MPa for 5 min at room temperature. Afterwards, been proved in some foodstuffs (6). In this samples were stored at 4°C for up to 21 days. HPP concern, lactate salts have been widely used by alone was sufficient to reduce the L. meat industry to extend shelf life of products. monocytogenes count below the detection limit (<2 Also, some studies have shown a synergistic log cfu/g). Concerning antimicrobials addition, effect of lactate and diacetate combination potassium lactate and sodium diacetate against several foodborne pathogens (7). contributed to delay the growth of lactic acid bacteria and psycrothophs of pressurized samples The aim of this study was to evaluate the during refrigeration storage. combined effect of lactate and diacetate salts and HPP on the survival of Listeria monocytogenes I. INTRODUCTION and spoilage microflora of cured beef carpaccio.
The commercialization of a wide variety of II. MATERIALS AND METHODS "ready-to-eat" (RTE) meat products, including fresh marinated or cured meats has been Bacterial strains and inocula preparation increasing in the international and local markets. Listeria monocytogenes strains used in this study Beef carpaccio is a traditional Italian dish included five isolates from the International Life prepared as thin slices from frozen raw or cured Sciences Institute North America (ILSI NA) L. beef, which are packed under vacuum or monocytogenes strain collection (ILSI no. 7, 11, modified atmospheres, and kept at refrigeration 29, 35 and 36) (8). The strains were maintained temperature until consumption. Because of the in frozen culture at -80°C until subcultures were minimal process that carpaccio is subjected, and prepared by inoculating test tubes with 5 ml of the possibility of contamination with pathogenic Brain Heart Infusion broth (BHI, Oxoid, bacteria, such as Escherichia coli O157:H7, England) with a single colony growing in Salmonella and Listeria monocytogenes, Triptone Soya Agar (TSA, Oxoid, England) carpaccio is considered a high-risk food (1). In supplemented with 0.3% (w/v) yeast extract and addition, conventional preservation technologies 0.1% (w/v) of sodium pyruvate, and incubated at like thermal pasteurization cannot be applied 37°C overnight. The cultures were centrifuged at 7000 rpm at 4°C for 10 min and the pellets because of the detrimental effects on product’s appearance and sensory characteristics. In this washed twice with Ringer solution (Oxoid, sense, the use of a non-thermal technology such England). Then, the suspensions were diluted as High Pressure could be an alternative for three times in 9 ml of Ringer solution (Oxoid, England) to give an approximate concentration carpaccio pasteurization. High Pressure 6 Processing (HPP) has been successfully applied of 10 cfu/ml. The pool was prepared by mixing for the pasteurization of dried or cooked meat equal volumes of each strain.
269 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
Carpaccio samples preparation and HPP plated onto appropriate medium. L. Bovine Semitendinosus muscles were rubbed in monocytogenes were determined by plate by hand into plastic bags (Cryovac HT, Cryovac counting in Chromogenic Listeria Agar (Oxoid, L.T., Spain) with curing salts (weight of England) supplemented with OCLA (ISO) product basis: sodium chloride 1.2%, sodium Selective Supplement (SR0226E, Oxoid, tripolyphosphate 0.1%, sodium citrate 0.05%, England) and Brillance™ Listeria Differential sodium nitrite 0.015%, sodium isoascorbate Supplement (SR0228E, Oxoid, England), after 0.05%) or with curing salts plus the addition of 48 h of incubation time at 37ºC. Lactic acid potassium lactate 3.0% (PURASAL Hi-Pure P bacteria (LAB) were determined by plating on Plus, PURAC, Spain) or potassium lactate 1.7% Man, Rogosa and Sharpe agar (MRS, Oxoid, and sodium diacetate 0.12% (PURASAL England) incubated for 72 h at 30ºC, while Opti.Form PD4, PURAC, Spain). Then, muscles psychrotrophs on Plate Count Agar (PCA, were vacuum-packed and stored at 4°C for 12 Merck, Germany) incubated for 10 days at 8°C. days. After chill storage, cured muscles were The water activity (aw) and pH was determined frozen and stored at -20°C until slicing (1.5-2 for each carpaccio formulation. Water activity mm). Carpaccio slices (25±1 g) were inoculated was measured at 25°C using a water activity with the pool of L. monocytogenes strains to meter (AquaLab CX-2, Decagon Devices Inc., obtain a concentration of approximately 104 USA) and pH using a digital pH-meter (Micro cfu/g. Then, samples were vacuum-packed pH 2001, Crison, Barcelona, Spain). (Cryovac HT, Cryovac L.T., Spain) and frozen at -60ºC. Frozen carpaccio samples were III. RESULTS AND DISCUSSION pressurized at 600 MPa for 5 min in a discontinuous hydrostatic pressurization unit Water activity (aw) and pH (Hiperbaric 135, Hiperbaric, Burgos, Spain). The In regard to carpaccio formulation, the aw values initial water (pressurization fluid) temperature of samples with curing salts or with curing salts was 15°C. After treatment, all samples were plus potassium lactate or potassium lactate and stored at 4°C and analyzed after 1, 7, 14 and 21 sodium diacetate were 0.978±0.003, days of storage. 0.970±0.001 and 0.973±0.003, respectively. In addition, the pH values were 5.47±0.03, Experimental design and statistical analysis 5.80±0.03 and 5.78±0.02, respectively. The experiment was arranged in a complete randomized 3x2 factorial design. The model Microbiological counts included the main effects of antimicrobial Table 1 shows the microbial evolution on addition (none, potassium lactate 3.0% or carpaccio samples treated with or without potassium lactate 1.7% and sodium diacetate antimicrobials and HPP, during 21 days of 0.12%), HPP (0.1 or 600 MPa) and antimicrobial storage at 4°C. A significant (p<0.05) HPP by HPP interactions. Three experimental units effect was observed in L. monocytogenes counts. were used for each treatment. Then, ANOVA It can be seen that HPP was able to reduce the L. was performed to evaluate significant (p<0.05) monocytogenes count below the detection limit effect of factors and the Tukey multiple (<2 log cfu/g). Moreover, L. monocytogenes comparisons test (p<0.05) was applied to remained undetectable in all pressurized samples analyze statistical differences among means. throughout the storage. Regarding unpressurized Statistical analysis was performed using the samples (0.1 MPa), no significant (p>0.05) SPSS-v12 software (SPSS, Chicago, IL., USA). differences were observed in L. monocytogenes counts of samples with or without antimicrobial Microbiological and chemical analyses addition, at each day of storage. HPP has been For microbiological analysis, carpaccio slices recognized by the Food Safety and Inspection were aseptically removed from their plastic Service of USA as a useful listericidal post- wrapping and stomached (AES laboratoire, processing and post-packing treatment for RTE France) for 1 min in sterile bags with filter (Bag foods (9). In addition, several studies reported Page, Interscience, France) with sufficient about the effectiveness of HPP to control L. volume of Ringer solution (Oxoid, England) to monocytogenes in RTE meat products. In this obtain an initial 1/10 (w/v) dilution. Successive sense, Jofré et al. (10) reported that decimal dilutions were then performed and pressurization of sliced cooked ham at 600 MPa
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Table 1. Microbial evolution (log cfu/g) of carpaccio samples treated with or without antimicrobials and high pressure, during storage at 4ºC.
Antimicrobial* Pressure Days of storage (MPa) 1 7 14 21
Listeria monocytogenes None 0.1 4.31±0.20 ns 4.00±0.30 ns 5.08±0.84 ns 3.70±0.20 ns 600 <2 <2 <2 <2 PL 0.1 5.02±0.18 ns 5.38±0.64 ns 4.47±0.47 ns 3.70±0.15 ns 600 <2 <2 <2 <2 PL+SD 0.1 4.37±0.51 ns 4.10±0.17 ns 4.37±0.65 ns 3.95±0.30 ns 600 <2 <2 <2 <2
LAB None 0.1 6.06±0.07 A 7.34±0.17 a 6.67±0.58 a 7.30±0.35 a 600 2.05±0.95 B 4.81±0.40 b 6.18±0.34 b 7.01±0.41 a PL 0.1 5.56±0.08 A 6.52±0.05 a 6.36±0.18 a 6.33±0.06 ab 600 2.52±0.24 B 3.89±0.04 bc 5.43±0.02 bc 6.31±0.72 ab PL+SD 0.1 5.67±0.20 A 6.47±0.11 a 6.39±0.36 a 6.67±0.02 b 600 <2 3.40±0.45 c 5.29±0.10 c 5.16±0.45 b
Psycrotrophs None 0.1 7.00±0.20 A 8.08±0.09 a 8.43±0.08 ns nd 600 4.00±0.18 B 5.84±0.27 c 7.46±1.03 ns 8.28±0.05 ns PL 0.1 6.00±0.10 A 7.52±0.08 b 7.30±0.30 ns nd 600 3.00±0.24 B 4.41±0.15 d 7.35±0.14 ns 8.08±0.27 ns PL+SD 0.1 6.00±0.12 A 7.45±0.10 b 7.77±0.07 ns nd 600 3.00±0.30 B 3.86±0.29 e 7.37±0.44 ns 7.82±0.27 ns
*Antimicrobial: none, potassium lactate 3.0% (PL) and potassium lactate 1.7% and sodium diacetate 0.12% (PL+SD). Means with different capital letters in the same column indicate significant differences (p<0.05) regarding pressure effect while means with different lower case letters in the same column indicate significant differences (p<0.05) regarding antimicrobial by pressure interaction effect. ns: non-significant / nd: non-determined. for 5 min at 10ºC produced a significant Realini et al. (12) informed that frozen cured reduction of around 3.5 log cfu/g in L. pork carpaccio treated at 600 MPa for 6 min at monocytogenes counts and samples showed freezing temperature (−15°C or −35 °C) had levels lower than 10 cfu/g during 90 days of only 0.5 and 1.5 log cycle reductions of LAB storage at 1ºC and 6ºC. Also, Koseki et al. (11) and psychrotrophs counts, respectively. observed that the number of L. monocytogenes Regarding antimicrobial addition, significant on cooked ham inoculated with 105 cfu/g was (p<0.05) interaction of HPP and antimicrobial initially reduced by HPP at 500 MPa for 10 min additives was observed in LAB and to below the detectable level (10 cfu/g). psycrotrophs counts during storage at 4ºC. However, the bacterial count gradually Samples with potassium lactate 1.7% and increased during storage at 10ºC, and exceeded sodium diacetate 0.12% treated at 600 MPa the initial inoculum level at the end of the 70- presented a delay in the growth of LAB and the day period. lowest counts (5.16 log cfu/g) at 21 days of The analysis of the spoilage microflora of storage. This effect was also observed in carpaccio showed an initial population of LAB psycrotrophs count of pressurized samples with and psycrotrophs between 5.5 and 7 log cfu/g potassium lactate 3.0% and with potassium depending on carpaccio formulation. After HPP lactate 1.7% and sodium diacetate 0.12% at day (day 1), both microbial counts were 7 of storage. However, psycrothophs counts significantly (p<0.05) reduced by about 3 log shown a noticeable increase at day 14 and no cycles. Garriga et al. (6) report that marinated significant (p>0.05) differences were observed beef loin slices treated at 600 MPa for 6 min at among treatments. In this concern, Diez et al. 31ºC showed a significant reduction of at least (13) observed that the addition of 3% mixture 4 log cycles after treatment for aerobic, of potassium/sodium L-lactate to morcilla de psycrothrophic, and LAB counts. Instead, Burgos formulation extended the shelf life by
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around three weeks respect to control samples commercial meat products over its shelf life. but the combination of HPP (600 MPa for 10 Innovative Food Science & Emerging min) and lactate salts showed only a small Technologies 5: 451–457. synergic effect on spoilage bacterial population, 7. Barmpalia, I.M., Koutsoumanis, K.P., Geornaras, with no significant difference in comparison to I., Belk, K.E., Scanga, J.A., Kendall, P.A., Smith, G.C. & Sofos, J.N. (2005). Effect of anti- HPP samples. microbials as ingredients of pork bologna for Listeria monocytogenes control during storage at IV. CONCLUSION 4º or 10ºC. Food Microbiology 22: 205–211. 8. Fugett, E., Fortes, E., & Nnoka, C. (2006). HPP alone was sufficient to ensure a 4 log International Life Sciences Institute North reduction of Listeria monocytoges strains on America Listeria monocytogenes Strain frozen beef carpaccio and increase the shelf life Collection: Development of Standard Listeria of the product. After HPP, potassium lactate and monocytogenes Strain Sets for Research and sodium diacetate combination delayed the Validation Studies. Journal of Food Protection 69 growth of LAB and psycrothophs during (12): 2929–2938. 9. FSIS (Food Safety and Inspection Service), refrigeration storage. Nevertheless, the shelf life (2006). Compliance Guidelines to Control extension achieved in this work has been shorter Listeria monocytogenes in Post-lethality than expected. Exposed Ready-to-Eat Meat and Poultry Products. FDA, USDA. ACKNOWLEDGEMENTS http://www.fsis.usda.gov/oppde/rdad/FRPubs/97 013F/LM_Rule_Compliance_Guidelines_May_2 This work was partially funded by Facultad de 006.pdf. Ingeniería y Ciencias Exactas, Universidad Argentina 10. Jofre, A., Garriga, M. & Aymerich, T. (2008). de la Empresa. For this work, Yanina X. Barrio was Inhibition of Salmonella sp., Listeria recipient of a scholarship awarded by Santander Bank. monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high REFERENCES hydrostatic pressure and refrigeration. Meat Science, 78 (1-2): 53–59. 1. Ethelberg, S., Sørensen, G., Kristensen, B., 11. Koseki, S., Mizuno, Y., & Yamamoto, K. (2007). Christensen, K., Krusell, L., Hempel-Jørgensen, Predictive modelling of the recovery of Listeria A., Perge, A. & NielseNielsen, E. M. (2007). monocytogenes on sliced cooked ham after high Outbreak with multi-resistant Salmonella pressure processing. International Journal of Typhimurium DT104 linked to carpaccio, Food Microbiology 119 (3): 300–307. Denmark, 2005. Epidemiology and infection 135 12. Realini, C. E., Guàrdia, M. D., Garriga, M., (6): 900–907. Pérez-Juan, M., & Arnau, J. (2011). High 2. Campus, M. (2010). High Pressure Processing of pressure and freezing temperature effect on Meat, Meat Products and Seafood. Food quality and microbial inactivation of cured pork Engineering Reviews 2(4): 256–273. carpaccio. Meat Science 88 (3): 6–11. 3. Carlez, A., Veciana-Nogues, T., & Cheftel, J.C. 13. Diez, A, Santos, E., Jaime, I., & Rovira, J. (2009). (1995). Changes in Colour and Myoglobin of Effectiveness of combined preservation methods Minced Beef Meat Due to High Pressure to extend the shelf life of Morcilla de Burgos. Processing. Lebensmittel-Wissenschaft Und- Meat Science, 81(1), 171–177. Technologie 28 (5): 528–538. 4. Szerman, N., Barrio, Y., Schroeder, B., Martinez, P., Sancho, A. M., Sanow, C., & Vaudagna, S. R. (2011). Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio. Procedia Food Science 1: 854–861. 5. Vaudagna, S. R., Gonzalez, C. B., Guignon, B., Aparicio, C., Otero, L., & Sanz, P. D. (2012). The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to- eat cured beef carpaccio. Meat Science, 92(4): 575–581. 6. Garriga, M., Grebol, N., Aymerich, M., Monfort, J. & Hugas, M. (2004). Microbial inactivation after high-pressure processing at 600 MPa in
272 ROOIBOS (Aspalathus linearis) IS AN EFFECTIVE FUNCTIONAL INGREDIENT IN RETARDING LIPID OXIDATION OF COOKED RABBIT MEAT PATTIES
Antonella Dalle Zotte1*, Hannaneh Mousavikhorshidi1,2, Valentino Pizzocchero1,3, Marco Cullere1
1Department of Animal Medicine, Production and Health, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), Italy 2Department of Agriculture and Eniviromental Science, University of Udine, Via delle Scienze 206, 33100 Udine (UD), Italy 3Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università 10, 35020 Legnaro (PD), Italy *[email protected]
Abstract – In the present trial, the effect of a African leguminous shrub named rooibos fermented rooibos tea extract as a natural (Aspalathus linearis) which has been appreciated antioxidant on the shelf-life of rabbit meat patties from centuries by locals as a beverage. Traditional was investigated. With this purpose, three rooibos preparation includes an oxidation treatments with the inclusion of 0.5% (R1), 1% (R2) (fermentation) step, essential to develop the and 2% (R3) fermented rooibos tea extract were compared to a control group without any extract (C: characteristic sweetish flavour and red-brown 0%). The inclusion of 0.5%, 1% and 2% fermented colour which determines lower antioxidant levels rooibos tea extract lowered the peroxides content of compared to the unfermented (green) form [3]. rabbit meat patties compared to untreated ones The antioxidant activity of phenolic acids and (P<0.0001). Moreover, the rooibos presence affected flavonoids found in rooibos tea showed to be also the pH values of rabbit meat patties, with R2 comparable to that of α-tocopherol and to the and R3 groups providing lower values compared to widely used synthetic antioxidants BHT and BHA R1 and C groups (P<0.0001). Differently, although a [4]. Considering food matrixes, the antioxidant lower drip loss in patties treated with the rooibos tea potential of rooibos was only tested in two recent extract compared to the control group was expected, studies [5; 6]. Unfermented rooibos was applied to no effect was observed in this sense. Consequently, further studies are needed to deeply understand the ostrich meat patties in a shelf-life trial, whereas mechanisms through which the rooibos presence the classic fermented rooibos was evaluated in would affect quality aspects of meat and meat processed meat products: nitrates and nitrites-free products. ostrich salami and ostrich droёwors. The preliminary study by [5] provided promising results in terms of lipid stability of fresh ostrich I. INTRODUCTION meat and salami. Differently, even if the presence of rooibos generated positive sensory scores, the Lipid oxidation represents an important issue for oxidative stability of the droёwors remained the meat industry because it negatively affects unaffected [6]. Consequently, further meat colour, texture, flavour, and determine loss confirmations of the positive effects of rooibos on of nutritional value, ultimately reducing its shelf- the quality of meat and meat products are required. life [1]. Synthetic antioxidants like butylated In the specific case of rabbit meat, which is very hydroxytoluene (BHT) and butylated rich in unsaturated fatty acids [7], a certain degree hydroxyanisole (BHA) are commonly used to of lipid oxidation, mainly during processing, ensure optimal product quality. However, due to storage and cooking is expected [8; 9]. Thus, in safety concerns and a changing consumer’s the present trial, we studied the effect of a preference regarding food additives, since the last fermented rooibos extract in prolonging the shelf- decade natural antioxidants have been gaining life of rabbit patties during display conditions. more and more scientific and commercial attention [2]. One emerging natural source of unique phenolic compounds such as aspalathin, is a South
60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay 273 II. MATERIALS AND METHODS result could depend on the three week frozen storage prior to analysis. As a result, rooibos The trial took place at the Department of Animal extract had time to effectively counteract the Medicine, Production and Health of the University oxidative process. At days 1 and 3, groups R2 and of Padova (Italy). A total of 16 kg of rabbit meat R3 provided the best protection against lipid from hindleg and loin cuts were ground. The oxidation even if also R1 showed a lower rooibos extract was prepared according to the peroxides value compared to C group. At day 6, procedure described by Joubert et al. [10]. Meat the oxidative degree of the meat worsened in all was then divided in four batches, and manually groups. However, the presence of the rooibos tea mixed with different rooibos inclusion levels: extract (R1, R2 and R3) still generated lower Control (0% rooibos), R1 (0.5% rooibos), R2 (1% peroxides values compared to the untreated rooibos) and R3 (2% rooibos). Then the mixture samples (C). This result could be interesting for was ground again in order to allow a better the meat industry in terms of costs, as the distribution of the rooibos extract. Afterwards, 60 inclusion of a 1% rooibos tea extract was enough patties per treatment of 50 g each were prepared, to provide satisfactory protection against lipid individually wrapped with plastic film in order to oxidation. Cullere et al. [5] showed a protective prevent direct air contact, and then placed in a effect against oxidation of the same fermented fridge at 4 °C for a 7 days shelf-life trial. rooibos tea extract on ostrich salami. Specifically, Continuous cold fluorescent light illumination was after 15 days of ripening, salami incorporated with ensured for the whole period, in order to simulate 0.5% and 1% rooibos tea extract had a lower commercial display conditions. Just before TBARS content compared to the control group. wrapping, n=40 patties per treatment were Differently, Hoffman et al. [6] did not find any weighed for drip loss determination and pH was significant effect of fermented rooibos (0.25%, 0.5% measured twice. The same measurements were and 1% of inclusion level) on ostrich dro wors in repeated at days 1, 3 and 6 of storage. At days 0, 1, terms of protection against lipid oxidation. The 3 and 6 a total of 80 patties (5/treatment/day of only other work that studied the effect of rooibos storage) were removed from the fridge, freed from on fresh meat was that of Cullere et al. [5] where 2% the plastic film, wrapped with aluminium sheets unfermented rooibos was applied to ostrich patties and individually identified, vacuum sealed in four and significantly retarded the oxidative process plastic bags (one/treatment) and cooked in a water compared to a control group (0% unfermented bath for 25 minutes at 80 °C. After cooling, patties rooibos). were frozen until peroxide value analysis (internal method of the Istituto Zooprofilattico Table 1. Peroxide (meq O2/kg meat) values (measured Sperimentale delle Venezie) and expressed as meq at day 0, 1, 3, 6) of cooked rabbit patties without (C) or O2/kg meat. A One-way Anova [11] tested the with 0.5% (R1), 1% (R2) and 2% (R3) fermented rooibos inclusion level as fixed effect and the rooibos levels significance level was calculated at the 5% Treatments confidence level. For drip loss determination the RSD(1) initial weight of the patties was considered as C R1 R2 R3 covariate. No. 20 20 20 20 Day 0 8.4A 3.0B 2.5B 2.4B 0.60 Day 1 10.2A 4.6B 3.3C 2.9C 0.41 III. RESULTS AND DISCUSSION Day 3 11.8A 4.4B 3.1C 3.0C 0.45 Day 6 18.3A 6.7B 6.5B 5.8B 1.12 The presence of rooibos extract tea significantly A,B,C Means in the same row with unlike superscripts differ affected the peroxides content of rabbit meat (P<0.0001); (1) Residual Standard Deviation patties throughout the trial (Table 1), improving their shelf-life. Already at day 0, independently to The results presented in Table 2 on the pH values the inclusion level, patties treated with rooibos tea of rabbit meat patties showed that the presence of extract showed a higher oxidative stability the rooibos tea extract lowered the pH values compared to the control group (P<0.0001). This compared to the control group (P<0.0001).
60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay 274 Specifically, increasing the rooibos extract effect also on drip loss, as lipid oxidation is inclusion level, the pH progressively decreased. known to affect the ability of myofibrillar As a consequence, R3 group provided the best proteins to entrap water [12]. On the other hand, results throughout the experiment followed by however, in food products the interaction groups R2 and R1, with C patties exhibiting protein-polyphenol through hydrogen binding is always the worst values. These results were known to occur. The strength of this complex, probably a consequence of the better oxidative which depends on the specific structures of the status of the treated patties compared to those phenolic group of polyphenols and the amide belonging to the C group. In the only other group of protein, would alter charge distribution research studying rooibos inclusion on fresh meat on the protein surface and consequently also the quality [5] it was observed that the inclusion of a 2% water holding capacity [13; 14]. Even if there dried unfermented rooibos leaves to ostrich meat are few studies on the relationship between patties provided lower pH values compared to a polyphenols-protein complex and functional control group until the sixth day of an eight-days properties of proteins, this effect seemed to shelf-life trial. partly explain our unexpected results and also those of other studies evaluating the ability of Table 2. pH values (measured at day 0, 1, 3, 6) for natural preservatives to enhance the shelf-life of rabbit patties without (C) or with 0.5% (R1), 1% (R2) meat products. In fact, in the above mentioned and 2% (R3) fermented rooibos levels works, a protection against lipid oxidation didn’t always provide also an improvement in terms of Treatments RSD(1) WHC as well as a drip loss lowering [15]. C R1 R2 R3
No. 40 40 40 40 Table 3. Drip losses (%) of rabbit meat patties without Day 0 6.14A 6.10B 6.09B 6.00C 0.02 (C) or with 0.5% (R1), 1% (R2) and 2% (R3) fermented Day 1 6.26A 6.16B 6.14B 6.07C 0.03 rooibos levels Day 3 6.20A 6.15B 6.13B 6.09C 0.03 A A B C Treatments Day 6 6.25 6.23 6.19 6.04 0.02 RSD(1) A,B,C Means in the same row with unlike superscripts differ C R1 R2 R3 (P<0.0001); (1) Residual Standard Deviation No. 40 40 40 40 Day 0-1 1.18B 1.06B 2.20A 2.19A 0.46 Results presented in Table 3 dealt with drip loss Day 1-3 2.37A 2.04AB 0.70BC 0.52C 1.16 of rabbit meat patties. The presence of rooibos b ab ab a tea extract had a significant effect on the drip Day 3-6 0.05 1.35 0.58 1.75 1.44 loss between Days 0-1, 1-3 and 3-6. Results at Day 0-6 3.60 4.45 3.48 4.47 1.19 A,B,C,D Means in the same row with unlike superscripts differ Day 0-1 showed that R2 and R3 groups had a,b higher drip loss values than those exhibited by C (P<0.001); means in the same row with unlike superscripts differ (P<0.05); (1) Residual Standard Deviation and R1 groups (P<0.001). But at Day 1-3 the situation was completely reversed, with a progressive drip loss lowering with increasing IV. CONCLUSION rooibos extract inclusion levels. In the third window of time (Day 3-6), the trend of drip loss The practical application of the rooibos tea extract changed again with C patties showing a lower to meat and meat products could generate value compared to R3 group, with R1 and R2 interesting outcomes for the meat industry. In fact, being intermediate (P<0.05). As a result of this fermented rooibos tea extract confirmed to be an inconstant pattern, the total drip loss (Day 0-6) optimal antioxidant source also for rabbit meat was not significantly affected by treatments patties enhancing their shelf-life through the (P>0.05). This result was partly unexpected and reduction of the peroxides content and pH values. it was probably the result of the interaction of However, as literature data on the application of two different phenomena. On one hand, the this natural source of antioxidants on fresh meat protection of the rooibos tea extract against lipid and meat products is still scarce and results are oxidation (Table 1) should have had a positive sometimes contrasting, further studies are needed
60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta Del Este, Uruguay 275 to deeply understand the mechanisms through stability of raw and cooked rabbit meat. Meat which the rooibos presence would affect quality Science 50: 153-161. 9. Cavani, C., & Petracci, M. (2004). Rabbit meat aspects of meat and meat products. Moreover, the th sensory acceptability of the product should also be processing and traceability. Proc. 8 World Rabbit further investigated. Congress, September 7-10, 2004 – Puebla, Mexico 10. Joubert, E., Viljoen, M., De Beer, D., & Manley, M. (2009). Effect of heat on aspalathin, iso-orientin, ACKNOWLEDGEMENTS and orientin contents and color of fermented rooibos (Aspalathus linearis) iced tea. Journal of Authors thank E. Joubert, of Post-Harvest and Wine Agricultural and Food Chemistry 57: 4204–4211. Technology Division (Agricultural Research Council of 11. SAS. (2004). SAS/STAT User’s Guide (Release South Africa; Infruitec- Nietvoorbij, Stellenbosch, 9.1) SAS Inst. Inc., Cary NC, USA. South Africa), for providing the fermented rooibos 12. Huff-Lonergan, E., & Lonergan, S. M. (2005). extract. Research funded by the University of Padova Mechanisms of water-holding capacity of meat: the (Ricerca Scientifica fondi quota EX 60% code: 60A08- role of post-mortem biochemical and structural 2910/12). changes. Meat Science 71: 194-204. 13. Kawamoto, H., Mizutani, K., & Nakatsubo, F. REFERENCES (1997). Binding nature and denaturation of protein during interaction with galloylglucose. 1. Peña-Ramos, E. A., & Xiong, Y. L. (2003).Whey Phytochemistry 46: 473–478. and soy protein hydrolysates inhibit lipid oxidation 14. Labieniec, M., & Gabryelak, T. (2005). in cooked pork patties. Meat Science 64: 259-263. Measurement of DNA damage and protein 2. Andrés, S., Tejido, M. L., Bodas, R., Morán, L., oxidation after the incubation of B14 Chinese Prieto, N., Blanco, C., & Griáldez, F. J. (2013). hamster cells with chosen polyphenols. Toxicology Quercetin dietary supplementation of fattening Letters 155: 15–25. lambs at 0.2% rate reduces discolouration and 15. Hayes J.E., Stepanyan V., Allen P., O’Grady microbial growth in meat during refrigerated M.N., Kerry J.P. (2010) Effect of lutein, sesamol, storage. Meat Science 93: 207-212. ellagic acid and olive leaf extract on the quality 3. Joubert, E., & Schulz, H. (2006). Production and and shelf-life stability of packaged raw minced quality aspects of rooibos tea and related products. beef patties. Meat science 84: 613-620. A review. Journal of Applied Botany and Food Quality 80: 138-144. 4. Von Gadow, A., Joubert, E., & Hansmann, C. F. (1997). Comparison of the antioxidant activity of aspalathin with ahat of other plant phenols of rooibos tea (Aspalathus linearis), α-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry 45: 632-63. 5. Cullere, M., Hoffman, L. C., & Dalle Zotte, A. (2013). First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products. Meat Science 95: 72-77. 6. Hoffman, L.C., Jones, M., Muller, N., Joubert, E., & Sadie, A. (2014). Lipid and protein stability and sensory evalation of ostrich (Struthio camelus) droёwars with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant. Meat Science 96: 1289-1296. 7. Dalle Zotte, A. (2002). Perception of rabbit meat quality and main major factors influencing the rabbit carcass and meat quality. Livestock Production Science, 75, 11-32 8. Castellini, C., Dal Bosco, A., & Bernardini, M. (1998). Effect of dietary vitamin E on the oxidative
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EFFECT OF THE INCLUSION OF CHESTNUTS IN THE FINISHING DIET ON THE CHANGES IN CHEMICAL COMPOSITION DURING THE PROCESSING OF CELTA DRY-CURED HAM
Roberto Bermudez1, Daniel Franco1 , Javier Carballo2, Carril, J.A.3 and José M. Lorenzo1*
1Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain 2Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain 3ASOPORCEL, Recinto Ferial El Palomar s/n.27004. Lugo. España * Corresponding author. Tel: +34 988 548 277; fax: +34 988 548 276 E-mail address: [email protected] Abstract –The effect of the inclusion of chestnut in time, chestnuts are underutilized and this the finishing diet on chemical composition through situation contrasts with the high current prices of the manufacturing process of dry-cured Celta ham commercial concentrates for animal feed, so the was studied. For this work, twenty-four hams of use of chestnuts in the feeding of the Celta pig each type (from three different diets: concentrate, breed, in an extensive management system, mixed and chestnut) were used. During the whole curing period, moisture content decreased would allow the reduction of production costs, progressively and significantly (P<0.001) and putting in the market products of quality, throughout the process for all groups, reaching differentiated, and having a high added value average values of 43.36, 45.47 and 44.35 g/100 g and a healthier fat. for hams from mixed, chestnut and concentrate Information about dry-cured ham from Celta pig diets, respectively at the end of process. The is very scarce and only previous studies [1, 2, 3] intramuscular fat content increased slightly from have been realised on this breed, but no more an initial average value of 8.96 to 12.65 g/100 g of knowledge is published in the literature. So, the total solids at the end of the “bodega” stage. aim of this study was to evaluate the effect of Significant differences (P<0.01) were only inclusion of chestnut in the finishing diet on the observed among groups after salting and after the first days of drying-ripening. On the other hand, a chemical composition throughout the significant (P<0.001) decrease in the protein manufacturing process of dry-cured Celta ham. content was observed during the manufacturing process for the three dry-cured batches studied, II.- MATERIALS AND METHODS from an initial average value of 86.0 to 75.6 g/100 II.1.- Pigs and diets g of TS at the end of the “bodega” stage. A total of 36 Celta pigs were used in the study. Piglets were vaccinated and deparasitised I.- INTRODUCTION following the usual protocols. Animals were Dry-cured ham is a traditional product whose suckled until an age of 40 days. All pigs were curing process is characteristic of a particular reared and fattened until the age of 16 months in geographical origin and hence, sometimes, an extensive regime, with a livestock density of regulated by a protected designation of origin 12 animals per hectare. After weaning, the pigs (PDO). These protected hams show specific were fed with a concentrate feeding. At the age sensory characteristics of aroma, flavour and of 12 months, the pigs were randomly divided texture. The use of local breeds as an alternative into three different groups of 12 animals: Group pig production system has important advantages, A was fed concentrate feeding (3 kg/animal and as these breeds are closely related to the day) for the 4 months prior to slaughter; Group environment and they help to maintain B was fed a mixed diet (concentrate biodiversity and sustainable agricultural feeding/chestnuts; 1.5 kg concentrate + 2.5 kg production, especially in depressed areas. chestnuts per animal and day) for the remaining However, the rationalisation of production often four months, and Group C was fed a mixed diet leads to strong modifications of these traditional (concentrate feeding/chestnuts) until the age of systems, with the risk of losing product quality 13 months, and then a diet of chestnuts only (5 as well as loss of heritage, social and cultural. kg/animal and day) in the three months prior to Galicia (NW Spain) is a great production area of slaughter. chestnuts (Castanea sativa Mill.). At the present II.2.- Samples
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Seventy two Celta ham pieces of 13.5±1.4 kg observed in raw piece (P<0.01), in the first point were used (twenty-four per treatment). Raw of drying stage (P<0.05) and in the medium of pieces were salted with an excess of coarse salt. “bodega” stage (P<0.05). Little differences, A heap was formed alternating layers of ham however, were observed and in general the trend pieces and layers of salt. In this way, the pieces was similar in the three batches studied. The were totally covered with salt. Hams were salted final mean of moisture contents determined in during 14 days in a salting room maintaining a dry-cured ham was lower than those observed in temperature between 2 and 5 °C and relative other dry-cured hams [9, 10]. humidity between 80 and 90%. After the salting During the first 14 days of manufacture, there stage, the pieces were taken from the heap, was the most and significant change in the brushed, washed, and transferred to a post- moisture content from the point of view of salting room where they stayed for 70 days at 3- kinetic’s dehydration, due to the exit of fluids 6 °C and around 85-90% relative humidity. After during the salting stage, although there was not the post-salting stage, the pieces were transferred significant differences (P>0.05) in this stage to a room for ripening where, during 240 days, among groups. In terms of loss of water, the the temperature was moderately raised up to 30 dehydration was more intense during the drying– ºC and the relative humidity progressively ripening stage due to both the duration of this lowered to 40% to achieve adequate drying. stage and the environmental conditions (higher Then, the hams were left to mature for 9 temperature and lower relative humidity) in the additional months in a chamber under chambers where it takes place. In “bodega” stage, environmental conditions of temperature ranging the moisture content become stable in the three from 12 to 24 ºC and relative humidity of 70- groups studied. 80%. From each group, samples were taken from The intramuscular fat content increased slightly raw pieces, after sating, after post-sating, at 80, from an initial average value of 8.96 to 12.65 160 and 240 days of ripening, and at 90, 170 and g/100 g of total solids at the end of the “bodega” 270 days of bodega step. In each sample point stage. Significant differences (P<0.01) were two Celta hams of each group were analyzed. only observed among batches after salting and II.3.- Chemical composition post-salting stage. On the other hand, a Moisture, fat, protein (Kjeldahl N x 6.25) and significant (P<0.001) decrease in the protein ash were quantified according to the ISO content was observed during the manufacturing recommended standards [4, 5, 6, 7], respectively. process for the three dry-cured batches studied, Total chlorides were quantified according to the from an initial average value 86.0 to 75.6 g/100 Carpentier-Vohlard official method [8]. g of TS at the end of the “bodega” stage. The II.4.- Statistical analysis decrease in the protein content appears to be In order to study significant differences among fundamentally due to the increase in the NaCl the groups studied, an analysis of variance content during the salting stage. This decrease (ANOVA) and posterior Duncan´s test with a was less pronounced in the other stages. Only in 0.05 level of significance was performed, using the first sampling point of the drying ripening the computer programme SPSS package (SPSS stage significant differences (P<0.01) among 19.0, Chicago, IL, USA). groups were observed. The NaCl and ash contents increased III.- RESULTS AND DISCUSSION significantly (P<0.01) after the salting stage due The changes in the proximate composition of to the homogeneous distribution of the salt dry-cured hams from the three finishing diets throughout the whole piece. Significant (mixed, chestnut and concentrate) throughout differences were observed among batches the manufacturing process are shown in Table (P<0.05) in the drying-ripening stage and 1. The moisture content decreased “bodega” stage, although the differences were progressively and significantly (P<0.001) small. At the end of the process, the statistical throughout the process for all groups, reaching analysis of the data revealed the absence of average values of 43.36, 45.47 and 44.35 significant differences in the NaCl concentration g/100 g for hams from mixed, chestnut and on a dry weight basis among groups. At this concentrate diets, respectively, at the end of point, the average NaCl content was 7.45 g/100 process. g of TS. This value at the end of the Significant differences among the pieces that manufacturing process was lesser than the values belonged to the different finishing diets were (9.29-11.4% of TS) reported by other authors for
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dry-cured hams [10, 11]. Other authors reported ham from Celta pig is little affected by the values even two and three times higher (13–20% inclusion of chestnuts in the finishing diet. of TS) for the salt content in hams [12]. However, the utilization “in situ” of this natural resource allows to reduce the feeding costs, and IV. CONCLUSIONS therefore also the final price of this high quality From the obtained results it can be concluded meat product. that that the chemical composition of dry-cured
Table 1. Evolution of the proximate composition during the manufacture of dry-cured ham from Celta pigs fed with different finishing diets (mixed, chestnut and concentrate)
Raw After After Drying ripening stage Bodega stage Sig salting post- SEM salting Days 0 14 84 164 244 324 414 494 594 Time Moisture (%) Mixed 75.22a7 66.796 63.235 57.61a4 51.913 46.782 44.731 42.72a1 43.361 2.16 *** Chesnut 74.83a7 65.816 62.135 58.12a4 51.283 47.892 43.991 44.85b1 45.471 2.01 *** Concentrate 73.94b7 66.346 62.545 57.00b4 52.213 46.652 44.741 44.72b1 44.351 2.10 *** Sig ** n.s. n.s * n.s n.s n.s * n.s Fat (% DM) Mixed 7.271 9.44a1,2 10.382 10.98a2 11.803 11.303 11.423 12.204 13.215 0.37 ** Chesnut 8.551 15.81b5 11.8323 11.43a2 12.784 11.522 12.744 12.874 12.032 0.40 *** Concentrate 11.081 14.92b 13.553 15.23b4 13.783 12.812 11.891 11.851 12.952 0.32 * Sig n.s. ** n.s ** n.s n.s n.s n.s n.s Protein (% DM) Mixed 87.434 79.363 78.852,3 77.70a2 75.991 77.011,2 75.441 75.401 74.231 0.76 *** Chesnut 85.733 75.331 75.541 76.72a1 75.281 77.381,2 76.001 76.021 76.361 0.68 *** Concentrate 84.873 75.722 75.102 73.59b1 75.042 76.212 76.432 77.022 76.322 0.67 *** Sig n.s. n.s. n.s ** n.s n.s n.s n.s n.s Ash (% DM) Mixed 4.09a1 10.24a2 10.65a2 11.042 11.503 11.203 12.24a4 11.773 11.743 0.46 *** Chesnut 4.01a1 9.03b2 12.55b4 11.353 11.373 11.213 10.70b2 11.132 10.942 0.46 *** Concentrate 3.65b1 9.01b2 11.25a3 11.703 10.753 11.513 12.51a4 11.173 11.153 0.49 *** Sig * * ** n.s n.s n.s ** n.s n.s Chlorides (% DM) Mixed 0.441 7.25a2 7.582 7.04a2 6.732 7.32ab2 7.092 7.36a2 7.422 0.42 *** Chesnut 0.411 6.03b2 7.443 7.34a3 6.762,3 7.68a3 7.663 6.97a2,3 7.503 0.43 *** Concentrate 0.431 6.46b2 7.723 8.02b3 7.423 6.87b2 7.543 8.07b3 7.453 0.44 *** Sig n.s. ** n.s * n.s * n.s * n.s Significance: *** (P<0.001), ** (P<0.01), * (P<0.05), n.s. (not significant); a-b Means in the same column and parameter not followed by a common subscript letter differ significantly (P<0.05) (differences associated to finishing diet); 1-7 Means in the same row (corresponding to the same parameter) not followed by a common superscript number differ significantly (P<0.05) (differences among sampling points)
2. Bermúdez, R., Franco, I., Franco, D., ACKNOWLEDGEMENTS Carballo, J. & Lorenzo J.M. (2012). Authors are grateful to Xunta de Galicia (The Influence of inclusion of chestnut in the Regional Government) (Project FEADER finishing diet on fatty acid profile of dry- 2012/64) for the financial support. cured ham from Celta pig breed. Meat Science 92:394-399. REFERENCES 3. Lorenzo, J.M., Carballo, J. & Franco, D. 1. Bermúdez, R., Carballo, J., Franco, I., (2013). Effect of the inclusion of chestnut Franco, D., García-Fontán, M.C. & Lorenzo in the finishing diet on volatile compounds J.M. (2011). Efecto de la inclusión de la of dry-cured ham from Celta pig breed. castaña en las características fisicoquímicas Journal of Integrative Agriculture, 12:2002- de jamones de cerdo celta. Libro de Actas 2012. del VI Congreso Mundial del Jamón, Lugo 4. ISO (1997). Determination of moisture (Spain). content, ISO 1442:1997 standard. In International standards meat and meat
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products. Genève, Switzerland: International Organization for Standardization. 5. ISO (1973). Determination of total fat content, ISO 1443:1973 standard. In International standards meat and meat products. Genève, Switzerland: International Organization for Standardization. 6. ISO (1978). Determination of nitrogen content, ISO 937:1978 standard. In International standards meat and meat products. Genève, Switzerland: International Organization for Standardization. 7. ISO (1998). Determination of ash content, ISO 936:1998 standard. In International standards meat and meat products. Genève, Switzerland: International Organization for Standardization. 8. ISO (1996). Determination of chloride content—Part 1: Volhard method, ISO 1841-1:1996 standard. In International standards meat and meat products. Genève, Switzerland: International Organization for Standardization. 9. Armenteros, M., Aristoy, M.C., Barat, J.M. & Toldrá, F. (2011). Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Science, 90:361-367. 10. Marušić, N., Petrović, M., Vidaček, S., Petrak, T. & Medić, H. (2011). Characterization of traditional Istrian dry- cured ham by means of physical and chemical analyses and volatile compounds. Meat Science, 88:786-790. 11. Moller, J.K.S., Parolari, G., Gabba, L., Christensen, J. & Skibsted, L.H. (2003). Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy. Journal of Agricultural and Food Chemistry, 51:1224- 1230. 12. Gou, P., Guerrero, L., & Arnau, J. (1995). Sex and crossbreed effects on the characteristics of dry-cured ham. Meat Science, 40:21-31.
280 60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay
MINIMISING PROTEIN OXIDATION IN RETAIL-PACKED MINCED BEEF USING THREE-GAS MA-PACKAGING
Dimitrios Spanos2, Laura Baussá2, Caroline P. Baron2, Mari Ann Tørngren1* 1 Department of Meat Quality, Danish Meat Research Institute, Taastrup, Denmark 2 National Food Institute, Division for Industrial Food Research, DTU, Kgs. Lyngby, Denmark *[email protected]
Abstract – Minced beef is usually packed in high (Esmer, 2011). However, the impact on protein oxygen modified atmosphere packaging (MAP) with oxidation has not been investigated in detail. a gas mixture consisting of 70-80% oxygen (O2) Therefore, the objective of this study was to and 20-30% carbon dioxide (CO2). Unfortunately, investigate the effect of low oxygen three-mixture this results in rubbery and less juicy beef patties of gas for MAP on the shelf life, protein oxidation with a more rancid flavour compared with fresh or non-oxygen packed beef. To establish whether markers and eating quality of minced beef. three-gas MAP (O2, CO2 and N2), instead of two-gas MAP (O2 and CO2), would affect sensory II. MATERIALS AND METHODS attributes, shelf life, protein and lipid oxidation, minced beef was packed in MAP with either 40%, Experiment 1- Raw meat evaluation: 50% or 80% O2 and 20% or 40% CO2 with N2 as Experimental design: Bovine shoulder clod (120 filler gas. When comparing traditional MA- kg, approx. 6% fat) was pre-ground two days after packaging (80% O2 + 20% CO2) with a low oxygen slaughter at a Danish deboning plant using packaging atmosphere (40% O2 + 20% CO2 + 40% nitrogen for cooling. The meat was then N2), the latter is seen to increase the meat oxidative transported to a Danish packing plant, where it stability during storage but decrease acceptability and shelf life. In contrast, high oxygen MAP (80% was weighed out into 500 g trays and sealed with five different gas mixtures, as presented in Table and 50% O2) results in more oxidation but a longer shelf life. However, this was not sensorially 1 below. The samples were stored for 13 days at detectable in the first five days of storage. To 5°C under fluorescent lighting (1200 lux). maintain shelf life, packaging in 50% O2 + 40% Samples were taken out on days 0, 6, 8, 11 and 13 CO2 + 10% N2 or 80% O2 + 20% CO2 is preferable, after packaging. Samples for shelf life evaluation although this gas mixture will not prevent lipid or were immediately assessed whiles samples for protein oxidation in the meat. protein and lipid oxidation were vacuum-packed and stored in a freezer at -80°C until analysis. I. INTRODUCTION Table 1. Experimental design for experiment 1 - Raw Modified atmosphere packaging is widely used in meat evaluation: shelf life, lipid and protein oxidation. the packaging of fresh and processed foods. 1 x cut Minced 2 days after slaughter Traditionally, red meat is packed in 70-80% oxygen 5 x gas 1 2 3 4 5 (O2) to obtain an attractive bloom colour and with 40% O2 40% O2 50% O2 50% O2 80% O2 20-30% carbon dioxide (CO2) to extend 20% CO2 40% CO2 20% CO2 40% CO2 20% CO2 microbiological shelf life (Singh et al. 2011). It has 40% N2 20% N2 30% N2 10% N2 - been reported that high oxygen MAP results in less 1 x C, for up to 13 days tender and less juicy meat with a more rancid storage flavour and premature browning (PMB) in beef patties (Clausen 2005). This loss of eating quality is Shelf life caused by oxidative modifications of lipids and Shelf life was measured based on raw meat odour, oxidation of structural proteins (Jongberg 2011, colour and overall acceptance of bloomed and Estevez, 2011). However, it is possible to lower the degassed meat, 30 minutes after opening of the oxygen content in minced beef packaging (50% O2, package, using a 4-point scale, where 1 = no off- 30% CO2, 20% N2) and still obtain meat with an odour; 2 = slight off-odour, acceptable; 3 = off- acceptable colour and low microbial count as well odour, unacceptable; 4 = intense off-odour, as a good oxidative stability for up to 14 days at 4°C unacceptable.
281 Lipid oxidation shown in Table 2. Sensory analysis was TBARS determination: Meat samples (10 g) were performed five days after packaging. homogenised for 1 min. in 30 mL of TCA solution (7.5% TCA, 0.1% PG and 0.1% EDTA), Table 2. Experimental design for experiment 2 - using an Ultra-Turrax mixer. The mixture was Cooked meat evaluation: sensory profiling. filtered through Whatman Grade 2 filter paper 1 x cut Minced beef 6 days after slaughter (Sigma-Aldrich), and 5 mL of 0.002M TBA was 3 x gas 1 2 3 added to 5 mL of the filtrate. The solution was 40% O2 50% O2 80% O2 then incubated for 40 min. at 100°C. Following 20% CO2 40% CO2 20% CO2 incubation, absorbance at 532 nm was measured 40% N2 10% N2 - spectrophotometrically, on a Shimadzu UV-1800 1 x storage spectrophotometer, against a blank sample and the results were expressed as mg MDA/kg of sample. Sensory analysis: For cooked meat evaluation, the meat in each tray was formed into four 110 g beef Protein oxidation patties (with a diameter of approx. 9 cm and a Free thiol determination: Meat samples (0.5 g) were thickness of approx. 1 cm), and cooked on a pre- homogenised with a Polytron PT1200E system in 10 heated pan (170°C) greased with a thin layer of mL of buffer solution (Trizma base 50 mM, EDTA grape seed oil. The patties were turned every two 1mM, pH 7.4) and 100 μL of freshly prepared BHT minutes and cooked to a core temperature of solution (1mg/mL in methanol). The homogenate 63°C. was placed in Eppendorf tubes and centrifuged in a Each beef patty was divided between two Heraeus Biofuge Pico (Kendro, UK) at 13800 g for assessors and served under aluminium covers on 10 minutes. The supernatant was then filtered pre-heated plates. through a 0.45 mM wheel filter (Sartorius). The free thiol concentration was determined fluorometrically The cooked beef patties were evaluated by a on 50 μL of the filtrate using the Amplite professional trained sensory panel consisting of fluorometric Thiol Quantification kit (ATT eight assessors at the Danish Meat Research Bioquest). Fluorescence at Ex/Em of 490/520 nm Institute. All of the assessors had participated in was measured with a SpectraMAX Gemini two training sessions in accordance with ISO fluorometer (Molecular Devices). The results were 4121, ASTM-MNL 13, DIN 13299 and were expressed as percentage compared to the thiol trained in sensory assessment of meat. The beef content of initial samples stored in vacuum, patties were assessed according to descriptors representing 100% of the free thiol group content. developed during the training of the panel.
Statistical analysis: data were analysed using SPSS All beef patties were evaluated on the same day as version 22 (IBM corporation). The model included they were collected from storage on a 15-point storage time and gas mixture as fixed effect. unstructured scale anchored at the extremes (0 = Differences between the fixed effects were assessed low intensity and 15 = high intensity) with 6 with the Turkey method p < 0.05. replicates per treatment. The descriptive attribute for appearance was: internal colour (doneness). Experiment 2 - Cooked meat evaluation: The descriptive attributes for taste were: sweet, acid and bitter. The descriptive attributes for Experimental design: Non-specified bovine flavour were: beef flavour, warmed-over flavour forequarter (800kg, approx. 7.1% fat) was pre- (WOF), metallic flavour, rancid and stale. The ground five days after slaughter at a Danish descriptive attributes for texture were: juiciness, deboning plant and standardised to the target fat cohesiveness, rubbery texture, chewing time and content of 10-12% under nitrogen cooling. crumbliness.
The meat was then transported to an industrial Statistical analysis: data were analysed using packing plant, where it was minced finely (3 mm Panelcheck V1.4.0. The model included gas mixture particle size) and weighed out into 450 g trays. as fixed effects, and assessors as random effects. The trays were then transported to DMRI and Least squares (LSmeans) were calculated and MA-packed in the three different gas mixtures separated using probability of difference. Levels of
282 significance: p > 0.05 = non-significant (ns), 0.05 > p > 0.01 = *, 0.01 > p >0.001 = **, p < 0.0001 = Protein oxidation: No impact of the gas mixture ***. was observed on free thiols at six, eight or ten days after packaging. Irrespective of the gas III. RESULTS AND DISCUSSION composition, a time-dependent decrease in free thiol groups was observed during storage (Figure Shelf life: The initial psychrotrophic plate count of 2). By day 11, there was a 30-40% decrease in the the raw minced meat, two days after slaughter, was fluorescence intensity compared with day 0, measured at 3.7 log cfu/g. During storage, the irrespective of the gas mixture. Protein oxidation appearance and odour of the raw meat were occurred, although it was not clearly associated evaluated in relation to acceptability, and, when the with the MAP gas composition, in contrast to average score reached 2.5, it was regarded as what has previously been reported (Jongberg, predominantly unacceptable. As shown in Table 3, 2011), and this might be linked to the method the acceptance limit varies depending on the gas used in our experiment. Alternatively, the O2 level mixture. When using only 40% O2, the meat might need to be lower than 40% to observe any deteriorates within 7-8 days, while 50% O2 extends difference between samples. the shelf life by 2-4 days. The longest shelf life is 100 achieved for samples packaged in 50% O2 + 40% CO2 90 + 10% N2 or 80% O2 + 20% CO2. 80 Table 3. Acceptability limit (approx. storage time for 70 score = 2.5) of 60 C (n=25). 50 40% O2 50% O2 80% O2 40
20% CO2 8 days 10 days 12 days 30 40% CO2 7 days 11 days - 20 (%) control to contentcompared Thiol 10 Lipid oxidation: TBARS revealed that raw meat 0 samples containing 40% O2 were, irrespective of Day 6 Day 8 Day 11 the CO2 content, more stable than meat samples 40% O2 50% O2 80% O2 containing 50% or 80% oxygen (Figure 1). Figure 2. Percentage of free thiol groups in raw meat Therefore, gas mixtures with 40% oxygen samples from minced beef stored in different MAP gas (40/20/40 or 40/40/20) are preferred in relation to mixtures for 6, 8 and 11 days. oxidative stability. CO2 content did not affect the development of lipid oxidation. Sensory analysis: Sensory profiling of cooked beef patties packed in 40% O2 + 20% CO2 + 40% N2, 50% O2 + 40% CO2 + 10% N2 or 80% O2 + 18 20% CO2 after five days of storage showed no 16 statistically significant differences in taste, flavour 14 or texture between the three different gas mixtures 12 (Table 4). 10 8 If the evaluation had been carried out later in the mg MDA/Kgsample mg 6 storage period, attributes related to oxidative 4 changes in texture or flavour might have been 2 significantly different when taking the onset of the 0 0 2 4 6 8 10 12 14 oxidative changes into account. Three-gas MAP Storage days must be muscle-specific, as reported in an earlier 40% O2 / 20% CO2 40% O2 / 40% CO2 study by Tørngren et al. (2013), which 50% O2 / 20% CO2 50% O2 / 40% CO2 recommended packaging fresh pork chops in 80% O2 / 20% CO2 three-gas MAP with 40% O2 + 20% CO2 + 40% Figure 1. TBARS in raw meat samples from minced N2, since eating quality was increased. beef stored in different MAP gas mixtures for 6, 8 and 13 days.
283
Table 4. Sensory attributes of cooked beef patties from REFERENCES minced meat stored for 5 days in MAP with different gas mixtures (O2/CO2/N2) at 5°C (n=48). 1. Clausen (2005). Sensory evaluation of ground MAP MAP MAP p- beef stored in different atmospheres. 51st 40/20/40 50/40/10 80/20 value Cooked colour 10.0 10.7 10.4 0.095 International Congress of Meat Science and Cooked beef 4.8 5.1 5.0 0.396 Technology, August 7-12, Baltimore, WOF 3.8 4.3 3.5 0.309 Maryland, USA Rancid 3.2 2.2 2.3 0.159 2. Esmer, O.K., Irkin, R., Degirmencioglu, N., Cohesiveness 5.5 5.0 5.3 0.101 and Degirmencioglu, A. (2011). The effects of Juiciness 6.2 6.3 6.5 0.232 Rubbery 4.5 4.9 4.7 0.506 modified atmosphere gas composition on Crumbliness 7.2 7.2 6.8 0.209 microbiological criteria, color and oxidation values of minced beef meat. Meat Science 88:221-226. 3. Estévez, M. (2011). Protein carbonyls in meat IV. CONCLUSION systems: A review. Meat Science 89:259-279. 4. Lagerstedt, Å., Lundstrøm, K., & Lindahl, G. Packaging of minced raw beef in three- (2011). Influence of vacuum or high-oxygen gas MAP with 50% O2 + 40% CO2 + 10% modified atmosphere packaging on quality of N2 will result in the same shelf life as beef M. longissimus dorsi steaks after traditional high oxygen MAP with 80% different ageing times. Meat Science 87:101- O2 + 20% CO2. In contrast, using a three- 106. gas mixture with 40% O2 + 20-40% CO2 5. Jongberg, S, Skov, S. H, Tørngren, M.A., will reduce the shelf life of raw meat at Skibsted, L. H. and Lund, M. L. (2011). 5°C by 2-4 days compared with 50% O2 + Effect of white grape extract and modified 20-40% CO2. atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Reducing the oxygen content in-package Chemistry 218, 276-283. from 50% to 40% O2 delayed lipid 6. Min, B., Nam, K.C., Cordray, J., and Ahn, D.U. oxidation in raw meat. Whereas, protein 2008. Endogenous factors affecting oxidative oxidation was not found to be affected by stability of beef loin, pork loin, and chicken gas composition, only by storage time. breast and thigh meats. Journal of Food Science 73, C439-C446. Protein and lipid oxidation in raw meat 7. Singh, P., Wani, A., and Saengerlaub S. remained unaffected when decreasing the (2011). Understanding critical factors for the carbon dioxide concentration from 40% to quality and shelf-life of MAP fresh meat. A 20% CO2. review. Critical Reviews in Food Science and Nutrition 51:146-177. Sensory profiling of cooked beef patties 8. Tørngren, M. A., Darré, M. T. & Kristensen, showed no benefit related to flavour and L. (2013). Optimising the eating quality and texture when using three-gas mixtures shelf life of retail pork cuts using muscle- specific three-gas MA-packaging, 59th with 40-50% O2 instead of a two-gas International Congress of Meat Science and mixture with 80% O2. Technology, Izmir, Turkey
ACKNOWLEDGEMENTS
The authors thanks the technicians at the Danish Meat Research Institute (DMRI), Roskilde, Denmark and the Danish cattle levy fund financed this work.
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60th International Congress of Meat Science and Technology, 17-22nd August 2014, Punta Del Este, Uruguay
OPTIMISING EATING QUALITY AND SHELF LIFE OF ENHANCED AND MARINATED PORK CHOPS USING THREE-GAS MAP
Mari Ann Tørngren1* 1 Department of Meat Quality, Danish Meat Research Institute, Taastrup, Denmark *[email protected]
Abstract – Fresh pork is packed in high oxygen The objective of this study was to investigate the modified atmosphere packaging (MAP) to preserve an effect of low oxygen three-gas MAP on shelf life attractive bloom colour on the surface of the meat and and eating quality. to extend the microbial shelf life. Unfortunately, the gas composition consisting of 70-80% oxygen (O2) and II. MATERIALS AND METHODS 20-30% carbon dioxide (CO2) results in less tender and less juicy meat with a more rancid flavour Two retail meat products (1. Enhanced (brine- compared with wrapped or vacuum-packed pork. To injected) loin chops, longissimus dorsi (LD), and 2. Enhanced (brine-injected) + marinated loin chops establish whether three-gas MAP (O2, CO2 and N2) with less oxygen, instead of two-gas MAP, would (LD)) were packed in five different gas affect sensory attributes, shelf life and colour stability, compositions, stored at 5°C and analysed during enhanced and enhanced + marinated pork chops were storage. packed in MAP with 0%, 40% or 80% O2 and 20% or 40% CO2 an N2 as filler gas. However, it was not For each cut, the experimental work was divided possible to optimise the eating quality and shelf life of into two sub-trials – part 1: eating quality, and part enhanced pork chops without compromising the 2: shelf life. For both sub-trials, all pigs were acceptance of the raw meat, as seen for fresh pork. By marinating enhanced pork chops, the acceptance slaughtered on the same date. However, for Part 1 limit was extended by two to seven days depending on pigs were selected according to gender (female) and the gas mixture, and differences in eating quality were weight (79-87 kg), whereas random pigs were used equalised. It is recommended to pack enhanced pork for Part 2. The same slaughter process was used for chops and enhanced + marinated pork in an anoxic both cuts: slaughtering on Monday, pH24, cutting, atmosphere (20% CO2 + 80% N2) to preserve the deboning and injection (10% weight gain) on appearance, flavour and texture of the meat. Tuesday, and slicing and MA-packing on Wednesday (day 0).
I. INTRODUCTION Table1. Experimental design
2 x cut Enhanced pork chops Enhanced, marinated pork Modified atmosphere packaging is widely used in (LD) chops (LD) the packaging of fresh and processed foods. 5 x gas - 40% O2 40% O2 40% O2 80% O2 Traditionally, red meat is packed in 70-80% oxygen 20% CO2 20% CO2 30% CO2 40% CO2 20% CO2 80% N 40% N 30% N 20% N (O2) to obtain an attractive bloom colour and in 20- 2 2 2 2 -
30% carbon dioxide (CO2) to extend shelf life (Singh et al. 2011). Unfortunately, high oxygen Packing: 3 x chops (20 mm) were MA-packed in MAP results in less tender and less juicy meat with five different gas compositions (Table 1) with a tray a more rancid flavour and premature browning sealer (Multivac, T200, Denmark). Samples for Part (PMB) of pork (Lund el al., 2007), beef (Tørngren, 1 were stored for up to nine days at 5°C, and 2003, Lagerstedt, 2011, Kim et al. 2010) and samples for Part 2 were stored for up to 13 days at chicken (Jongberg 2013). The reduction in eating 5°C. quality is caused by oxidative changes of lipids and structural proteins (Lund el al., 2007, Jongberg Pigment: hemin (ppm) was measured spectro- 2011, Estevez, 2011). photometrically at 640 nm.
285 Psychrotrophic count: samples (total surface) were Day 13 0% 0% 0% 0% 4% Colour diluted, surface-plated on PCA and incubated at 8 d 8-9 d 8-9 d 11 d 11 d 6.5°C for ten days. limit Odour
limit 6 d 6-7 d 7-8 d 7-8 d 8-9 d Shelf life: shelf life was measured based on raw meat odour and colour and overall acceptance of Odour limits for traditional MAP in 80% O + bloomed and degassed meat 30 minutes after 2 20% CO2 and packing in 40% O2 + 30-40% CO2 opening of the package using a 4-point scale, where are comparable. Fewer than 50% of the evaluated 1 = no off-odour; 2 = slight off-odour, acceptable; 3 samples were unacceptable after approx. eight = off-odour, unacceptable; 4 = intense off-odour, days of storage. unacceptable.
The appearance, texture and flavour of enhanced Sensory analysis: the meat was tempered at room pork chops are affected by the gas mixture (Table temperature to 10-12°C and cooked on a frying pan 3). Packing of enhanced pork chops in 30-40% at 170°C to a core temperature of 65-68°C. Samples CO increases the number of small holes in the were evaluated by eight trained assessors using a 2 cutting surface, although the level is generally 15-point unstructured line scale anchored at the very low. extremes (0 = low intensity and 15 = high intensity).
The descriptive attributes were developed Doneness is also affected by the gas mixture, and specifically for each meat product during training, oxygen seems to be responsible for the changes, with focus on flavour, texture, juiciness and with doneness or PMB increasing in the following appearance. order: 0% O < 40% O < 80% O . 2 2 2
Statistical analysis: data were analysed using mixed Texture is affected with respect to hardness of the models (SAS, 9.2, 2002-2008). The model included first bite, which increases when packing in high gas mixture interaction as fixed effects, and oxygen MAP (80% O2 + 20% CO2) or in three-gas assessors, pig and interactions as random effects. MAP with 40% O + 30% CO + 30% N Non-significant interactions were deleted from the 2 2 2 compared with MAP in 0-20% O + 20% CO . model. Least squares (LSmeans) were calculated 2 2 and separated using probability of difference. Levels Rancid flavour and sour taste are related to the of significance: p > 0.05 = non-significant (ns), 0.05 oxygen level in the pack and increase in the > p > 0.01 = *, 0.01 > p >0.001 = **, p < 0.0001 = following order: 0% O < 40% O < 80% O . The ***. 2 2 2 significance level between gas 0/20/80 and gas
40/20/40 is as low as p = 0.0619, and between gas III. RESULTS AND DISCUSSION 40/40/20 and gas 80/20 p = 0.0645. These samples
are therefore considered different. Enhanced pork chops Table 3. Sensory attributes (1-15) of enhanced Odour is the limiting factor for acceptance of MA- pork chops, MA-packed in different atmospheres packed enhanced pork chops, regardless of the gas (O2/CO2/N2) and stored for 6-7 days at 5°C (n=48) mixture (Table 2), although the meat will 0/20/8 40/20/ 40/30/ 40/40/ 80/20/ p deteriorate at different times. 0 40 30 20 0 Small 0.5a 0.6a 1.1b 0.9b 0.6a 0.0017 Table 2. Acceptance of enhanced pork (% holes acceptable samples/days for average score 2.5), Doneness 7.0a 8.5b 8.7b 8.8bc 9.4 c < 0.0001 MA-packed in different atmospheres (O2/CO2/N2) Tenderness 8.3 8.2 7.6 7.8 7.5 Ns stored for 6-7 days at 5°C (n=25). Hardness 5.0 a 5.0 a 6.1 c 5.3ab 5.8bc 0.0061 0/20/80 40/20/40 40/30/30 40/40/20 80/20/0 Juiciness 7.9 7.6 7.2 6.9 7.6 Ns Day 2 100% 100% 100% 100% 100% Stale 2.9 4.0 4.1 4.1 4.5 Ns Day 5 84% 100% 100% 100% 100% Rancid 1.0a 1.9ab 1.7a 1.8ab 2.6b 0.0263 Day 7 0% 32% 84% 68% 92% Pork 5.3 4.7 4.6 4.5 4.5 Ns Day 9 0% 0% 0% 10% 50%
286 Sour 1.7a 2.6a 2.5a 2.4a 3.6b 0.0042 attribute doneness, is reduced only when packing the meat in an anoxic atmosphere (20% CO2 + 80% N2). In comparison with traditional MAP, two-gas Furthermore, the anoxic atmosphere decreases the MAP with an anoxic atmosphere (20% CO2 + stale flavour and increases the pork flavour of the 80% N2) optimises the appearance, texture and meat. flavour of MA-packed enhanced pork (Table 3). Packing in three-gas MAP (40% O2 + 40% CO2 + The high level of acceptance of the enhanced + 20% N2) optimises appearance and flavour, but to marinated pork chops could partly be due to the a smaller degree. masking of the off-flavour and discolouration by the red and flavourful marinade. Nevertheless, colourful In an earlier study by Tørngren et al. (2013), marinades can be a way to enhance consumer packing in three-gas MAP with 40% O2 + 20% acceptance of meat packed in an anoxic atmosphere, CO2 + 40% N2 was recommended for fresh pork as the red surface might look more attractive than chops. For enhanced pork, 40% CO2 is needed to the purple deoxymyglobin. achieve an acceptable shelf life. Table 5. Sensory attributes (1-15) of enhanced + Enhanced + marinated pork chops marinated pork chops, MA-packed in different Odour is the limiting factor for acceptance of MA- atmospheres (O2/CO2/N2) and stored for 6-7 days packed enhanced + marinated pork chops (Table at 5°C (n=48). 0/20/8 40/20/ 40/30/ 40/40/ 80/20/ p 4). In general, the marinade keeps the odour and the colour acceptable for longer compared with 0 40 30 20 0 Small holes 0.6 a 0.7 a 0.7 a 1.1 b 0.6 a 0.0202 enhanced pork chops (Table 2), and the meat is a b b b b perceived as acceptable for at least 13 days when Doneness 5.9 7.4 8.3 8.3 8.1 0.0002 packed in an anoxic atmosphere (20% CO + 80% Tenderness 9.0 8.3 8.3 8.1 8.7 Ns 2 Hardness 4.7 5.3 5.2 5.6 5.3 NS N2). Juiciness 7.7 7.7 7.6 8.1 8.2 Ns Stale 1.8a 3.6b 3.6b 2.8ab 3.0b 0.0136 Table 4. Acceptance of enhanced + marinated Rancid 0.4 1.1 1.2 0.7 0.9 Ns pork (% acceptable samples/days for average Fried pork 3.0 b 2.5 a 2.5 a 2.8 ab 2.6 a 0.0357 score 2.5), MA-packed in different atmospheres Sour 1.2 2.5 2.3 2.1 2.4 Ns (O2/CO2/N2) and stored for 6-7 days at 5°C (n=25). 0/20/80 40/20/40 40/30/30 40/40/20 80/20/0 IV. CONCLUSION
Day 2 100% 100% 100% 100% 100% Enhanced pork should be MA-packed in a two- Day 5 100% 100% 100% 100% 100% Day 7 100% 96% 100% 92% 100% gas anoxic atmosphere (20% CO2 + 80% N2) to Day 9 72% 64% 80% 48% 92% optimise the appearance, flavour and texture of Day 13 100% 28% 52% 32% 56% the meat. Unfortunately, it will shorten the shelf Colour life by approx. two days at 5°C. >13 d >13 d >13 d >13 d >13 d limit Odour >13 d 11 d 13 d 9 d 13 d To maintain a shelf life comparable to high limit oxygen MAP, it is recommended to pack in a
three-gas MAP (40% O2 + 40% CO2 + 20% N2), In contrast to enhanced pork (Table 3), only the although this gas mixture will optimise only appearance and flavour are affected by the MAP appearance and flavour, and to a smaller degree. gas mixture, whereas texture remains unaffected when the marinade is added to the surface (Table It is recommended to MA-pack enhanced + 5). marinated pork chops in an anoxic atmosphere (20% CO2 + 80% N2), since shelf life remains With respect to appearance, the number of small uncompromised, and appearance and flavour are holes increases when the gas mixture contains optimised. 40% CO2 compared with 20% or 30% CO2. Premature browning (PMB), measured by the
287 ACKNOWLEDGEMENTS The author thanks the technicians at the Danish Meat Research Institute (DMRI), Roskilde, Denmark. This work was financed by the Danish Pig Levy Fund, Nortura and HK Scan.
REFERENCES
1. Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science 89:259-279. 2. Lagerstedt, Å., Lundstrøm, K., & Lindahl, G. (2011). Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times. Meat Science 87:101-106. 3. Lund, M. N., Lametsch, R., Hviid, M. S., Jensen, O. N., and Skibsted, L. H. (2007). High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science 77:295-303. 4. Jongberg, S, Skov, S. H, Tørngren, M.A., Skibsted, L. H. and Lund, M. L. (2011). Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry 218, 276-283. 5. Jongberg et al (2014). Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage. Food Packaging and Shelf Life 1, 39- 48. 6. Kim,Y.H. Huff-Lonergan,E., Sebranek, J.G., and Lonergan, S.M. 2010. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 85:759-767. 7. Singh, P., Wani, A., and Saengerlaub S. (2011). Understanding critical factors for the quality and shelf-life of MAP fresh meat. A review. Critical Reviews in Food Science and Nutrition 51:146- 177. 8. Tørngren, M. A. (2003). Effect of packing method on colour and eating quality of beef loin steaks. 49th International 49th International Congress of Meat Science and Technology. Brazil, September. 495- 496. 9. Tørngren, M. A., Darré, M. T. & Kristensen, L. (2013). Optimising the eating quality and shelf life of retail pork cuts using muscle-specific three-gas MA-packaging, 59th International Congress of Meat Science and Technology, Izmir, Turkey.
288 60th International Congress of Meat Science and Technology, 17-22rd August 2014, Punta del Este, Uruguay
INFLUENCE OF FREEZING TIME ON THE WATER ACTIVITY AND LIPID OXIDATION IN MEAT OF BROILERS REARED AT THE CONVENTIONAL AND ANTIBIOTIC-FREE SYSTEMS
Aline Giampietro-Ganeco1, Hirasilva Borba2, Juliana L. M. Mello1, Ana Paula de O. Saccomani3, Rodrigo A. de Souza3 and Pedro A. de Souza2
1Post-graduation students at São Paulo State University – UNESP, Jaboticabal, São Paulo, Brazil 2Professor of Technology Department at São Paulo State University – UNESP, Jaboticabal, São Paulo, Brazil 3Post-graduation students at Instituto de Zootecnia - APTA/SAA, Nova Odessa, São Paulo, Brazil *[email protected]
Abstract – The aim of this study was to evaluate bovine meat. Lipid oxidation is the principal the water activity and lipid oxidation in frozen process by which the loss of quality of meat and breast meat from broilers reared at the its products. conventional and antibiotic-free creation systems. The aim of this study was to evaluate the water Carcasses from 120 broilers of Cobb lineage, from activity and lipid oxidation in frozen breast meat conventional and antibiotic-free creation systems, were used in this study. Were analyzed the water from broilers reared at the conventional and activity and lipid oxidation (TBARs) in fresh antibiotic-free creation systems. breast meat and after three and six months under freezing. The water activity values decreased in II. MATERIALS AND METHODS broiler’s meat from antibiotic-free system. The meat from conventional broilers showed higher Carcasses from 120 broilers of Cobb lineage lipid oxidation during storage period. The storage from antibiotic-free and conventional creation influences the water activity and lipid oxidation systems, with 42 days of age, purchased from a values in breast meat from broilers from commercial slaughterhouse were used in this antibiotic-free and conventional creation systems. study.
Later, the carcasses were sent to Technology I. INTRODUCTION Laboratory of Animal Products in São Paulo
State University UNESP, Jaboticabal, São Classified as a healthy food, the chicken meat is – Paulo, Brazil, maintaining the cold chain, for used for food, by presenting rich protein content meat tenderness tests. of good quality and is recommended, its Forty carcasses were considered refrigerated consumption, the people of all age groups. But carcasses. The other 80 carcasses were brought the great majority of animal foods can to the freezing tunnel (fast freezing), and stored deteriorate easily. Therefore one way to preserve for up to three (40) and six months (40) under these foods is the system from freezing. freezing. Frozen foods have an enormous growth in the Were analyzed the water activity (a ) and lipid market. Freezing is one of the best methods of w oxidation (TBARs) in fresh breast meat food preservation. The process of freezing (Pectoralis major muscle) and after three and six appropriate limits microbial growth, reduces the months under freezing. speed of chemical reactions, such as enzyme The a was measured using the water activity activity and lipid oxidation. At the same time, w analyzer Aqualab (Decagon Devices Inc.), that the freezing process retains the flavor, aroma, bases its measure on the dew point technique. color and nutritional value. The freezing process The lipid oxidation was evaluated by measuring is to reduce the temperature of the food, substances reactive to thiobarbituric acid crystallization from one part of water and some (TBARS) according Pikul et al. [1]. solutes. The benefits are the strengthening of For statistical analysis a completely randomized structures and removal of free water from the design in 2x3 factorial was used with two food. Therefore the importance of studying the creation systems (antibiotic-free and activity of water (a ) frozen foods. w conventional systems) and three freezing periods The deterioration of the meat due to fat (0, 3 and 6 months), in forty replications. Data oxidation is a factor limiting the shelf life of were submitted to analysis of variance using the meat and frozen meat also. The meat from poultries and swine oxidizes more rapidly than
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GLM Procedure and means compared by Tukey Breast meat from broilers from conventional test (5%) using the statistical program SAS [2]. system showed higher lipid oxidation during storage period than broilers from antibiotic-free III. RESULTS AND DISCUSSION system. Carcasses only refrigerated showed lower TBARS values, indicating that the Table 1 shows the average results obtained from freezing don't interrupts the lipid oxidation. water activity (aw) and TBARs analysis in breast meat from broilers from antibiotic-free and Table 3 Breakdown of the interaction between conventional creations systems. creations systems and period of storage for test substances reactive to thiobarbituric (TBARs)
Table 1 Water activity (Aw) and test substances Refrigerated 3 months 6 months reactive to thiobarbituric (TBARs) of breast meat frozen frozen storage storage a TBARs (mg w Antibiotic Free 0.054 Bc 0.345 Bb 0.939 Ba TMP/kg) Convencional 0.105 Ac 0.745 Ab 1.829 Aa Creation Systems Antibiotic Free 0.983 A 0.413 B For a given factor, means followed by different capital Convencional 0.980 A 0.893 A letters in the column and different lowercase letters in P-value 0.2224 <0.0001 the row are differ according to Tukey’s test. Freezing periods Refrigerated 0.990 A 0.079 C Lipid oxidation is a spontaneous and inevitable 3 months frozen 0.980 B 0.545 B storage phenomenon, and the storage of meat under 6 months frozen 0.974 C 1.334 A freezing not can to interrupt this process. The storage meat from "antibiotic-free broilers" showed P-value 0.007 <0.0001 lower TBARS values, it is possible that these CV(%) 0.89 6.32 animals receive food with some source of natural Averages followed by different letters differ according to antioxidant that contributes to this lower lipid Tukey’s test. The following abbreviations are used: CV: oxidation. Coefficient of variation
There was no statistical difference between IV. CONCLUSION creation systems to analysis that evaluates to water activity values. There was no difference to The storage under freezing influences the water water activity with the storage period and are activity and lipid oxidation of breast meat from shown in Table 2. broilers from antibiotic-free and conventional In broilers meat from the creation of antibiotic- creation systems. free system decreased the values of water activity. There was a decrease of water activity values in meat from antibiotic-free broilers ACKNOWLEDGEMENTS during the storage process. This study was financially supported by Foundation for Research Support in the State of São Paulo Table 2 Breakdown of the interaction between (Fundação de Amparo à Pesquisa do Estado de São creations systems and period of storage for water Paulo – FAPESP, 2012/10276-0) and supported by activity Korin Agriculture to whom the authors want to Refrigerated 3 months 6 months express their gratitude. frozen frozen storage storage REFERENCES Antibiotic Free 0.992 Aa 0.985Aab 0.971 Ac Convencional 0.987 Aa 0.976 Aa 0.977 Aa 1. Pikul, J. (1989). Evaluation of three For a given factor, means followed by different capital modified TBA methods for measuring lipid letters in the column and different lowercase letters in oxidation in chicken meat. Journal of the row are differ according to Tukey’s test. Agriculture and Food Chemistry. 37:1309- 1313. For lipid oxidation analysis, were observed 2. Sas Institute. (2002). SAS user’s guide: significant difference between creation systems statistics. Release 8.02. Cary. and storage periods, as shown in the Table 3.
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DETERMINATION OF COOKING WEIGHT LOSS IN DIFFERENT TYPES OF BROILERS AND FREEZING PERIODS
Aline Giampietro-Ganeco1, Hirasilva Borba2, Juliana L. M. Mello1, Luiz C. M. Junior3, Ana Beatriz B. Rodrigues1, Caroline Demarchi3 and Leonardo D. do C. Vieira 1
1Post-graduation students at São Paulo State University – UNESP, Jaboticabal, São Paulo, Brazil 2Professor of Technology Department at São Paulo State University – UNESP, Jaboticabal, São Paulo, Brazil 3Graduation students at São Paulo State University – UNESP, Jaboticabal, São Paulo, Brazil *[email protected]
Abstract – The aim of this study was to evaluate who prioritize the consumption of healthier cooking weight loss of broilers breast meat from products considered were developed. the different types of creations systems and To meet the demands of the markets the quality different times storage under freezing. Were of broiler meat depends on factors such as analyzed the cooking weight loss in fresh breast cooling rate and temperature. The demand of meat (Pectoralis major muscle) and after three and six months under freezing. The statistical analysis this product depends on the quality perception of a completely randomized design in 4x3 factorial the consumer customer. Are considered as was used with four creation systems (Colonial, objective criteria for its good acceptance items: conventional, antibiotic-free and organic systems) appearance, water retention capacity, juiciness, and three freezing periods (0, 3 and 6 months), in tenderness, skin color, flesh color and cooking forty replications. There was statistical difference weight loss [1]. between creation systems and freezing periods to The aim of this study was to evaluate cooking analysis that evaluates to cooking weight loss. weight loss of broilers breast meat from the Those meats were stored for 6 months under different types of creations systems and different freezing showed higher values for weight loss in times storage under freezing. cooking, The process of freezing food can physically affect the meat. This study conclude different creation systems and storage under II. MATERIALS AND METHODS freezing influences the cooking weight loss of breast meat from broilers. Carcasses from 120 broilers of colonial, 120 broilers of conventional, 120 broilers of I. INTRODUCTION antibiotic-free, and 120 broilers of organic creation systems, purchased from a commercial Currently, the production of broilers adopts slaughterhouse were used in this study. important criteria of productivity, such as The poultry must have access to paddocks and carcass yield, breast meat yield and legs and they should have at least three square meters carcass quality and meat. The degree of available for each bird housed. The minimum importance of these features varies according to age is 85 days, the use of specific strains for this the company, the type of product sold and the type of farming is needed. market to which it is intended. Improvement It is the system used on poultry farms for technological meat quality has become an commercial exploitation, with genetically important issue for the poultry industry, since it selected for high growth rate lines and excellent must offer products well suited to processing and feed efficiency, anticoccidial, growth promoters, responding to consumer demand. The genetic chemotherapy and ingredients of animal origin and the relationship between attributes of meat and the birds are slaughtered at an average of 42 and other features of interest in broilers features days. can support an accurate and appropriate strategy The antibiotic-free broilers are raised in a system to market the property. without the use of antibiotics, anticoccidial, Consumers are shown to be choosy about the performance enhancers based antibiotic, quality of food, they are also more concerned chemotherapy and ingredients of animal origin about the impact of agricultural production on in the diet. This production system has no the environment and social well-being of the restriction lines. Are raised in closed sheds and population. In this way, alternative systems of controlled environment and slaughtered at an production of broilers, as the rustic, natural and average of 45 days. organic seeking to meet a portion of consumers
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The poultry are raised in an organic system 6 months frozen storage 30.44 A presents the pasture area with low density and P-value <0.0001 P-value 0.0002 feed containing ingredients certified organic CV(%) 6.35 vegetables. Apart from the chemotherapeutic products should not be used in creating and Averages followed by different letters differ according to Tukey’s test. The following abbreviations are used: CV: slaughtered at an average of 45 days. Coefficient of variation Forty carcasses of each creation system were considered refrigerated carcasses. The other 80 There was statistical difference between creation carcasses of each creation system were brought systems and freezing periods to analysis that to the freezing tunnel (fast freezing), and stored evaluates to cooking weight loss. Those meats for up to three (40) and six months (40) under were stored for 6 months under freezing showed freezing. The carcasses with three and six higher values for weight loss in cooking, The months were stored in plastic bags traditional process of freezing food can physically affect the under a storage freezing (-18 ° C). meat. The freezing is carried out through rapid Later, the carcasses were sent to Technology process, which avoids the formation of large Laboratory of Animal Products in São Paulo crystal ice in the meat. The formation of ice State University – UNESP, Jaboticabal, São crystals causes the disruption of cellular Paulo, Brazil, maintaining the cold chain, for structures by drilling, releasing the liquid in the meat cooking weight loss. cellular thawing and cooking meat process, Were analyzed the cooking weight loss in fresh visualized in this study. breast meat (Pectoralis major muscle) and after three and six months under freezing. The Table 2 Breakdown of the interaction between cooking weight loss was determined by cooking creations systems and freezing periods for cooking weight loss the samples in a water bath according to methodology described by Honikel [2]. Refrigerated 3 months 6 months For statistical analysis a completely randomized frozen frozen design in 4x3 factorial was used with four storage storage creation systems (Colonial, conventional, Antibiotic Free 23.06 Bb 25.08 Bb 29.88 Ba Colonial 26.92 Aa 27.25 Ba 28.14 Ba antibiotic-free and organic systems) and three Conventional 27.08 Ab 30.21 Aa 30.32 Ba freezing periods (0, 3 and 6 months), in forty Organic 28.30 Ac 30.40 Ab 33.41 Aa replications. Data were submitted to analysis of variance using the GLM Procedure and means For a given factor, means followed by different capital letters in the column and different lowercase letters in compared by Tukey test (5%) using the the row are differ according to Tukey’s test. statistical program SAS [2]. The meat from the organic rearing system III. RESULTS AND DISCUSSION showed higher cooking weight loss during all months of storage. The cooking weight loss is an Table 1 shows the average results obtained from important quality measure as associated with this cooking weight loss analysis in breast meat from meat yields after preparation for consumption. broilers from colonial, conventional, antibiotic- The meats of colonial systems didn´t differ with free and organic creation systems. And there was storage for 6 months in a freezing. difference to creation systems with the freezing periods and are shown in Table 2. IV. CONCLUSION
Table 1 Cooking weight loss of breast meat from The different creation systems and storage under different creation systems under freezing periods freezing influences the cooking weight loss of Cooking Weight Loss (CWL) breast meat from broilers. Creation Systems Colonial 27.49 C Convencional 29.14 D Antibiotic Free 25.91 B ACKNOWLEDGEMENTS Orgânico 30.54 A P-value <0.0001 This study was financially supported by Foundation Freezing periods for Research Support in the State of São Paulo Refrigerated 26.34 C (Fundação de Amparo à Pesquisa do Estado de São 3 months frozen storage 28.23 B Paulo – FAPESP, 2012/10276-0) and supported by
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Korin Agriculture to whom the authors want to express their gratitude.
REFERENCES
1. BUENO, L. G.F. Diagnóstico do Uso de um Frigorífico de Frangos de Corte enfatizando Medidas de Eficiência Energética. Universidade Estadual de Campinas. 2008. Disponível em http://libdigi.unicamp.br/document/?code=vt ls000444266. Acesso em 26 de março de 2009. 2. Honikel, K. O. (1987). The water binding of meat. Fleischwirttsch. 67:1098-1102. 3. Sas Institute. (2002). SAS user’s guide: statistics. Release 8.02. Cary.
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EFFECTS OF PORK ROUND POWDER ADDITION ON THE QUALITY CHARACTERISTICS OF NOODLE PRODUCT
Kihong Jeon1, Youngboong Kim, Youngho Kim, Yoonseon Hwang and Jinyoung Choi2
1Division of Convergence Technology, Korea Food Research Institute, Sungnam, Korea 2 Division of Food Science and Culinary Arts, Shinhan University, Euijeongbu, Korea *[email protected]
Abstract – The quality characteristics like color, solution to make up demand and supply viscosity, texture profile, tension, cooking balance with development of popular meat properties and sensory evaluation were tested to processed products including pork round part. find out the effect of pork round powder Noodle is very common food around the world treatments in the noodle at the ratio of 1%, 3%, for a long time. It is made mainly by wheat 5% and 7% respectively. In the color test, with the increment of pork round powder ratio, L value flour, salt and water after mixing, kneading and b value decreased but a value increased. In dough and cutting in a certain form [1]. the test of viscosity, the result of peak (P), trough Nowadays, many convenient types of noodle (H), breakdown (P-H), final viscosity (C) and products are found in the market and the setback (C-P) was found highest in 1% treatment consumption of those kinds of noodle products and it decreased with the pork round powder ratio is increasing. But they seem to focus for its increased. With this experiment, 3% of pork convenient purposes not much for its nutrition round powder treatment was the best condition value. Now we believed that new concept for noodle manufacturing because it was most noodle products with higher nutrition value similar condition with the control (p<0.05). In the but maintain its convenience function and test of texture profile, the higher ratio of pork round powder in the noodle, its hardness was texture profile at the same time need to be getting higher while tensile force and tensile developed. In this study, new technology for distance were down. Tensile force in the 3% binding capacity between wheat flour and treatment was 44.15g which showed similar result meat powder was tried and physico-chemical with the control of 44.65g (p<0.05). In the quality of noodle with pork round powder was turbidity test of the noodle soup, it went up while researched. the pork round powder ratio was high, which resulted that solid in the noodle moved to the soup. II. MATERIALS AND METHODS Sensory evaluation of color, flavor and taste test resulted also reasonable in the 1% and 3% Samples Treatments treatment (p<0.05) and there was no significant difference in the 5% treatment with control in the overall acceptability. Material like wheat flour, pork round powder, salt, gluten and water were mixed with the Key Words – Pork round powder, Noodle, ratio in Table 1 and aged for 30 min. Mixed Viscosity, Texture, Sensory evaluation, material of paste was passed through pasta roller (KitchenAid, K5SS, USA) several times I. INTRODUCTION until it had same thickness of 2 mm and then cut at same thickness with pasta cutter. Each Meat consumption pattern in Korea is noodle was cooked at 100℃ for 3 min in normally for roasting uses. Pork belly part is separated pots and washed with cold water for very popular in Korea because it is believed 30 sec. Pork round powder was made with the best part for roasting with its rich flavor chopping (Hand Blender, MR5550MCA, comes from fat. This results pork belly part Braun, Spain), deep freezing (VIP Series, should be imported for short of domestic Sanyo, Japan), freeze drying for 48 hrs in a supply. In the other hands, the round part is freeze drier (Ilshin FD5512, Ilshin, Korea) and called ‘less preferred part’ in the market then sieving at 20 mesh (Test sieve, 850 ㎛, because it is not good for the roasting with less Chuggye, Korea) before experiment. In this fat contents and results oversupplied because experiment, 3 samples of noodle were of its less consumption. With this unique prepared and analyzed with triple replicates. situation of unbalanced meat consumption in Korea, many researches are trying to find the
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Table 1 Mixture formula of noodle with various ratio of pork round powder addition III. RESULTS AND DISCUSSION (Unit: %) Color Flour PP Water Salt Gluten Color of cooked noodles with the various Control 71 0 27 1 1 mixture ratio of pork round powder (PP) PP-1% 70 1 27 1 1 1∼7% is resulted in Table 2. Lightness (L) PP-3% 68 3 27 1 1 value of control was 70.79 but decreased to PP-5% 66 5 27 1 1 60.36 as the PP ratio increased up to 7% PP-7% 64 7 27 1 1 treatment. Redness (a) value of control was - PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition 1.82 but increased while the PP ratio was getting higher up to 1.95 at the 7% treatment. Analysis Yellowness (b) value was also went down Color : L value (lightness), a value (redness) from 15.30 in the control to 11.54 in the 7% and b valve (yellowness) were detected by treatment (p<0.05). The changes of color was color difference meter (Chroma meter, CR- affected by the mixture ratio of pork round 410, Minolta Co., Japan) at the condition of L: powder and also considered to influence to the 97.10, a: -0.17 and b: 2.08 in the standard palatability. The papers which studied the white plate. color changes of noodles with the additives Viscosity : Rapid Visco Analyzer (RVA, New like shiitake mushroom (Lentinula edodes) [4], Port Scientific Pty, Ltd, Australia) was used to Sanghwang mushroom (Phelllinus linteus) [5], evaluate the viscosity with the method of king oyster mushroom (Pleurotus eryngii) [6] AACC [2] and resulted with value of Rapid or kudzu powder [7] also showed the same Visco Unit (RVU). result L value decreased at the higher mixture Texture Profile Analyzer (TPA) : Texture was ratio but increased a value and b value in the experimented by texture analyzer (TA-XT, same conditions. stable micro system. UK) with a p20∼40 mm round probe under the condition of pre-test speed 0.5 mm/s, test speed 0.5 mm/s, post Table 2 Color changes of cooked noodle with speed 0.5 mm/s, strain 50% and 75% distance. various ratio of pork round powder addition Tension : Tension was tested by texture Treat- Hunter’s color value analyzer (TA-XT2i, stable micro system. UK) ment L a b a d a under the condition of pre-test speed 5.0 mm/s, Control 70.79±0.30 -1.82±0.04 15.30±0.06 PP-1% 69.64±0.15b -1.25±0.01c 14.53±0.18b test speed 5.0 mm/s and post speed 5.0 mm/s. PP-3% 67.12±0.44c -0.55±0.04b 14.15±0.13c Force (g) and distance (mm) of the cooked PP-5% 60.94±0.16d 1.95±0.00a 11.88±0.04d noodle were extended until it cut after gripping PP-7% 60.36±0.29d 1.95±0.02a 11.54±0.13e the end of noodle hold tight. PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition Water Absorption ratio (WAR) : WAR of the a-e Mean with same letter in each column are not signifi- noodle was test with below calculation method. cantly different by Ducan’s multiple range test (p<0.05).
WAR (%)=Noodle wt (after cooking-before cooking) /Noodle wt before cooking x 100 Viscosity Viscosity of the various mixture ratio of pork Volume : Increased volume of the cooked round powder (PP) 1∼7% is resulted in Table noodle was measured with mess cylinder. 3. With the higher ratio of PP, peak viscosity Turbidity : Turbidity of the cooked noodle (P), trough (H), breakdown (P-H), final soup was tested by the spectrophotometer viscosity (C), setback (C-P) of the powder (Mecasys, Optizen 2120UV, Korea) at 675 nm mixture declined gradually except 1% of PP of Optical Density (OD). treatment. In the peak viscosity, 72.89 RVU Sensory evaluation : Trained 20 panel was in the control while 75.55 RVU in 1% evaluated the cooked noodle with 9-point scale. treatment and 71.22 RVU in 3% treatment Statistics Analysis : ANOVA test was done respectively, which showed no significant with SAS/PC+ program [3]. Significance test difference with the pork round powder mixture of the differences between samples was done ratio. But in the 5% and 7% treatment, peak with Duncan’s multiple range test (p<0.05). viscosity decreased 65.75 RVU and 61.42
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RVU each, this result is believed that meat Table 4 Texture profile changes of cooked noodle powder which has no amylose related more to with various ratio of pork round powder addition the viscosity than the other treatments. When Treat- Hardness Springi- Cohesi- Gummi- Chewi- peak viscosity is high, the texture of noodle is ment (g) ness veness ness ness getting strong but the noodle becomes too soft 1123.97± 0.85± 0.72± 811.32± 688.15± Control when it is cooked [8]. Trough (H) had highest 48.56c 0.06a 0.02ab 46.51c 76.65b 1257.21± 0.87± 0.73± 853.88± 813.77± result of 56.70 RVU in 1% treatment and PP-1% bc a a bc ab 51.44 RVU in 3% treatment but there was no 165.55 0.10 0.01 157.02 182.77 1304.08± 0.90± 0.73± 947.23± 945.39± PP-3% significant difference compare to the 53.33 51.11b 0.03a 0.01a 35.64ab 58.38a RVU in the control. But it went down to 48.50 1320.61± 0.90± 0.72± 944.20± 848.62± PP-5% RVU and 44.67 RVU in the 5% and 7% 120.51ab 0.04a 0.03ab 93.59ab 91.42a 1448.33± 0.88± 0.70± 1004.40± 850.76± treatment respectively. Breakdown (P-H) and PP-7% a a b a a final viscosity (C) has also no significant 77.74 0.01 0.02 86.10 44.51 PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition differences between control and 1% and 3% a-c Mean with same letter in each column are not signifi- treatment. Setback (C-P) is the difference cantly different by Ducan’s multiple range test value of trough deducted from final viscosity (p<0.05). which can predict the retrogradation tendency. With the result, all the treatments except 1% Tension treatment shows slower retrogradation than the In the result of test on tensile force and tensile control [9]. distance of cooked noodle with various mixture ratio of pork round powder is shown in the Fig.1. Table 3 Viscosity changes of cooked noodle with The tensile force of noodle was 44.65g in the various ratio of pork round powder addition control but it got down gradually to 33.54g in (Unit: RVU) the 7% treatment (p<0.05). Tensile distance was P H P-H C C-P 110.68mm in the control but decreased to 81.75mm in 7% treatment which showed also it Con 72.89± 53.33± 19.56± 109.97± 56.64± -trol 11.09a 8.53ab 8.53a 15.49ab 6.97ab became shorter when the mixture ratio increased. PP- 75.55± 56.70± 18.86± 114.06± 57.36± But 3% treatment had no significant differences 1% 1.733a 0.46a 1.29ab 2.25a 1.80a compare to control. And it results the best PP- 71.22± 51.44± 19.78± 106.44± 55.00± condition in the treatments. 3% 1.15a 1.18abc 0.25a 2.50abc 1.32ab PP- 65.75± 48.50± 17.25± 99.08± 50.58± 5% 1.61ab 1.15bc 1.68bc 2.04bc 2.30bc PP- 61.42± 44.67± 16.75± 93.03± 48.36± 7% 1.09b 0.75c 0.66c 1.40c 0.80c PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition a-c Mean with same letter in each column are not signifi- cantly different by Ducan’s multiple range test (p<0.05).
Texture profile The result of texture profile analysis of cooked noodle made with various ratio of pork round powder in the mixture is in Table 4. Hardness in Fig. 1. Tensile force and tensile distance changes of cooked noodle with various ratio of pork round the control was 1,123.97g and it grew up when powder addition the additional ratio of pork round powder increased. In the 7% treatment, it resulted PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition highest value of 1,448.33g among the treatments a-d Mean with same letter in each column are not signifi- (p<0.05). There were no significant differences cantly different by Ducan’s multiple range test in the springiness and cohesiveness between (p<0.05). control and treatments while gumminess and Cooking properties chewiness increased when the mixture ratio of The result of water absorption ratio, volume and pork round powder was high (p<0.05). soup turbidity of the cooked noodle with various mixture ratio of pork round powder is shown in
the Table 5. Water absorption ratio of the cooked
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noodle was 69.11% in the control but gradually the treatments and also had significant went down to 58.26% in the 7% treatment. And different to the control (p<0.05). According to in the volume test, there were no differences the result of this sensory evaluation, 3% of between control and treatments except 7% pork round powder treatment is found the best treatment, which meant pork round powder had result among the treatments. less capacity for water absorption [10]. Turbidity was tested in the cooked noodle soup Table 6 Sensory evaluation of noodles with various to find the transferring effect of solid content ratio of pork round powder addition Treat- Overall from noodle to soup. With the higher contents of Color Flavor Taste Texture pork round powder in the noodle, the higher ment acceptability Control 5.3±0.9b 6.2±1.3a 6.4±1.3a 6.9±1.0a 6.7±1.1a value of turbidity was resulted from 0.12 OD in a a ab ab a the control and 1% treatment to 0.23 OD in the PP-1% 6.4±1.1 6.2±1.2 5.9±1.5 6.2±0.7 6.2±1.1 PP-3% 6.4±0.9a 5.7±1.2ab 5.7±1.1ab 6.3±1.0ab 5.7±1.3ab 7% treatment (p<0.05). All of these results PP-5% 6.0±1.1ab 4.9±1.3b 4.9±1.6bc 5.3±0.5b 5.3±1.4ab causes for the weakness of binding capacity of PP-7% 6.0±0.9ab 4.4±1.3b 4.1±1.2c 5.1±0.7b 4.8±1.6b noodle because the additives like meat powder PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition replaces flour can't make up the combining Hedonic scale: 1 (extremely bad) to 9 (extremely good). strength enough when they are heated [11]. a-c Mean with same letter in each column are not signifi- cantly different by Ducan’s multiple range test Table 5 Water absorption, volume and turbidity (p<0.05). changes of cooked noodle with various ratio of pork round powder addition IV. CONCLUSION
Water Volume Turbidity of Noodles added pork round powder 1%, 3 Treatment absorption (ml) Soup (OD) (%) %, 5% and 7% respectively were manufactured and compared its quality characteristics with Control 69.11 70±0.02a 0.12±0.01d control. In the color test, control showed highest a d PP-1% 68.26 70±0.01 0.12±0.02 L and b value but a Value of 5% and 7% PP-3% 61.71 70±0.02a 0.15±0.01c treatment had higher than other treatments PP-5% 60.49 70±0.02a 0.17±0.01b significantly. In the test of viscosity, up to 3% PP-7% 58.26 70±0.05b 0.23±0.03a treatment showed no difference compare to PP-1,3,5,7% : Pork Round Powder 1,3,5 and 7% addition control and recognized it in the acceptable scope. a-d Mean with same letter in each column are not signifi- In the hardness of texture profile test, it got cantly different by Ducan’s multiple range test higher score with more addition of pork round (p<0.05). powder because it had different type of physical properties. Tensile force and tensile distance Sensory Evaluation were important quality criteria in this experiment The result of sensory evaluation of cooked because of its binding strength of noodle. In this noodles added pork round powder is in Table experiment, tensile force in the 3% treatment 6. The sensory score in the color of 1% and was 44.15g which showed similar result with the 3% treatments showed higher than that of control of 44.65g (p<0.05). Turbidity went up control, which was believed panels preferred while the pork round powder ratio was high the colored noodle than the white. Because which meant solid in the noodle extracted to the they can think colored noodle contains soup. In the color, flavor and taste test of sensory functional material which helps health than evaluation resulted reasonable in the 1% and 3% just flour based white noodle. In the flavor and treatment. With these above results of test, 3% taste, there were similar results in the 1% and pork round powder treatment in the noodle is the 3% treatment compare to control but different best condition in this test because it remains significantly in the 5% and 7% treatments reasonable ranges when it is compared to control. (p<0.05). And there was no significant difference in the texture of the cooked noodle REFERENCES between 1%, 3% treatment and control. In the overall acceptability, the sensory score of 5% 1. Park, B. H., and Cho, H. S. (2006) Quality treatment was 5.3 but there was no significant Characteristics Of Dried Noodles Made With difference compare to the score of 6.7 in the Dioscorea Japonica Flour. Korean J. Food control. The sensory score in the 7% treatment Cookery Sci. 22: 173-180 was 4.8, which showed lowest result among
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2. AACC. (2000) Approved Methods of the AACC. 10th ed. American Association of Cereal Chemists. St. Paul. MN. USA.
3. SAS Institute, Inc. (2002) SAS/STAT User’s Guide: Version 9.0. SAS Institute, Inc., Cary, North Caroline. USA.
4. Kim, S. Y., Kang, M. Y., and Kim, M. H. (2008) Quality Characteristics of Noodle Added With Browned Oak Mushroom (Lentinus edodes). Korean J.Food Cookery Sci. 24: 665-671
5. Kim, H. R., Hong, J. S., Chol, J. S., Han, G. J., Kim, T. Y., Kim, S. B., and Chun, H. K. (2005) Properties Of Wet Noodle Changed By The Addition Of Sanghwang Mushroom (Phellinus linteus) Powder And Extraet. Korean J. Food Sci. Technol. 37: 579-583
6. Sung, S. Y., Kim, M. H., and Kang, M. Y. (2008) Quality Characteristics of Noodle Containing Pleurotus eryngii. Korean J. Food Cookery Sci. 24: 405-411
7. Lee, Y. S., Lim, N. Y., and Lee, K. H. (2000) A Study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utilizing Arrowroot Starch. Korean J. Soc. Food Sci. 16: 681-688
8. Chung, H. J., Choi, M. H., Kim, W. J. (2006) Effects of Membrane-filtered Powder of Sunmul on the Quality Characteristics of Noodles. J Korean Soc. Food Sci. Nutr. 35: 199-204
9. Lee, Y. T., Jung, J. Y. (2003) Quality Characteristics of Barley ß-Glucan enriched noodle. Korean J. Food Sci. Technol. 35: 405- 409
10. Lee, K. H., and Kim, K. T. (2000) Properties of Wet Noodle Changed by the Addition of Whey Powder. Korean J. Food Sci. Technol. 32: 1073-1078
11. Oh, B. Y., Lee, Y. S., Kim, Y. O., Kang, J. H., Jung, K. J., and Park, J. H. (2010) Quality Characteristics of Dried Noodles Prepared by Adding Hericium erinaceum Powder and Extract. Korean J. Food Sci. Technol. 42: 714-720
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RAPID AUTHENTICATION OF ENHANCED QUALITY PORK BY VISIBLE AND NEAR INFRARED SPECTROSCOPY
N. Prieto1,2*, M. Juárez2, R. T. Zijlstra1, Ó. López-Campos2,3, and J. L. Aalhus2 1 Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta, T6G 2P5, Canada. 2 Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, T4L 1W1, Canada. 3 Livestock Gentec, Edmonton, Alberta, T6G 2C8, Canada. *[email protected]
Abstract – This study tested the ability of visible and consistently produce a pork product with enhanced near infrared spectroscopy (Vis-NIRS) to quality. Moisture enhanced meat is produced authenticate enhanced quality pork. One hundred through multineedle injection of a brine solution and forty eight pigs from several genetic that may contain ingredients such as salt, backgrounds, genders and diets were slaughtered at phosphates, sodium lactate, and lemon juice solids. either 120 or 140 kg. Following splitting of the carcass, the right half carcass was blast chilled (BC) The ME process produces a retail product with at -20 °C with a 2.5 m/sec wind speed for 1 h and increased juiciness and tenderness and with moved into a cooler at 2 °C for 23 h, whereas the left substantially improved sensory quality [1]. BC can half carcass was conventionally chilled at 2 °C for 24 quickly reduce temperatures and has improved h (Non-BC). The half loin from each left carcass side pork quality by lessening the incidence of PSE was moisture enhanced (ME; 0.50% salt and 0.49% muscle [2]. Although some conflicting results disodium phosphate; pump rate 10%), whereas the exist, BC improved muscle color scores and other half was not subjected to ME treatment (Non- firmness in some studies [3]. Additionally, it is ME). Both ME and Non-ME half loins and another well known that during meat aging, tenderness one from the right half carcass (BC) were cut in half, increases and characteristic flavors are developed and the quarter loins were packed and aged for 2 or 14 days in a 1 °C cooler (2 and 14 d aged). The half [4]. and quarter loins were randomized by location to reduce location effects. After aging, Vis-NIR spectra In order to assure quality control and guarantee were collected on the intact chops at the end of the consumers that they are getting exactly what they loin using a portable LabSpec®4 spectrometer (350- paid for and not an inferior quality pork, rapid 2500 nm) at the laboratory. Partial least squares methods to distinguish pork products with discriminant analysis based on Vis-NIR spectra enhanced quality are required. correctly classified 90 and 95% of the 2 and 14 d aged pork samples. Vis-NIRS also correctly Near infrared spectroscopy (NIRS) is a sensitive, classified 99 and 96% of the Non-ME and ME pork fast, and non-destructive technology, neither samples aged for 2 d, and 95 and 94% of the Non- requiring reagents nor producing waste, that with ME and ME samples aged for 14 d, respectively. Conversely, Vis-NIRS technology only correctly minimal or no sample preparation provides classified 57 and 54% of the Non-BC and BC information about the molecular bonds of organic samples aged for 2 d, and 53 and 54% of those aged compounds and tissue ultra-structure in a scanned for 14 d, respectively. Vis-NIRS technology can sample [5]. NIRS has been successfully used for accurately discriminate the 14 d from 2 d aged and classification purposes in several species [6]. the ME from Non-ME pork samples but not the BC However, to the best of our knowledge, this from Non-BC ones. technology was not to discriminate differentiated quality pork products. Therefore, the aim of the I. INTRODUCTION present study was to examine the potential of visible (Vis) and NIR spectroscopy to authenticate To meet customer demands, pork processors are enhanced quality pork. currently using processes such as moisture enhancement (ME) or blast chilling (BC) to
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II. MATERIALS AND METHODS the end of the loin from each quarter loin was used for collection of Vis-NIR spectra. A. Animals One hundred and forty eight pigs from several C. Vis-NIR spectra collection genetic backgrounds, genders, diets, and slaughter A portable LabSpec®4 Standard-Res spectrometer weights (3 × 2 × 3 × 2) were raised at the (Analytical Spectral Device-ASD Inc., Boulder, Lacombe Research Centre (LRC-Agriculture and CO, USA) equipped with an ASD fibre-optic high Agri-Food Canada, Lacombe, AB, Canada). The intensity contact probe (21 mm window diameter) genotypes were Duroc, Lacombe (Peak Swine was used to scan the intact chops at the laboratory. Genetics, Leduc, AB, Canada) and Iberian (Semen The spectrometer scanned 50 times per reading Cardona, Cardona, Barcelona, Spain) sires × (~5 s) over the Vis-NIR range (350-2500 nm) in commercial Large White*Landrace F1 dams. reflectance mode, and spectra were averaged by Animals were fed a typically Canadian the equipment software. The data were commercial diet, a high-oleic diet (canola based interpolated to produce measurements in 1 nm diet), or a high linolenic diet (flaxseed based diet) steps, resulting in a diffuse reflectance spectrum of formulated to increase the omega-3 content in 2151 data points. Absorbance data were stored as pork (O&T Farms, Ltd., Regina, SK, Canada). log (1/R), where R was the energy reflected. Five Pigs had ad libitum access to feed and water. All spectra per chop were collected to increase the pigs in the study were managed, handled and area of muscle scanned and reduce the sampling slaughtered in accordance with the principles and error (5), and then averaged. Instrument control guidelines established by the Canadian Council of and initial spectral manipulation were performed Animal Care [7]. with the Indico™ Pro software package (Analytical Spectral Device-ASD Inc., Boulder, B. Sample collection and treatments CO, USA). When the animals reached the designated slaughter weight (either 120 or 140 kg), they were D. Statistical analysis sent to the federally inspected abattoir at the LRC, Principal component analysis (PCA) was stunned (400 V for 3 seconds), exsanguinated and performed to decompose and compress the data dressed in a simulated commercial manner. matrix and to detect outlier samples. Partial least Processing of carcasses included pasteurization squares discriminant analysis (PLS2-DA, [8]) was (16 nozzles at 12 L/nozzle for 10 seconds with applied on the raw spectra to classify samples into 86.4°C water for a total of 192 L/carcass) using an each of the treatments studied (2 and 14 d aged; on-line stainless steel pasteurizing cabinet. Non-ME and ME; Non-BC and BC). This model Following splitting of the carcass, the right half seeks to correlate spectral variations (X) with carcass was blast chilled (BC) at -20 °C with a 2.5 defined classes (Y), attempting to maximize the m/sec wind speed for 1 h and moved into a cooler covariance between the two types of variables for at 2 °C for 23 h. The left half carcass was group differences and ignoring variance within a conventionally chilled at 2 °C for 24 h (Non-BC). class. In this type of approach, Y is a dummy A half loin from each left carcass side was matrix with arbitrary numbers assigned to the moisture enhanced (ME; 0.50% standard salt and different classes to be distinguished (2 d aged = 1, 0.49% disodium phosphate; pump rate 10%; Hela 14 d aged = 2; Non-ME = 1, ME = 2; Non-BC = 1, Spice Canada Inc., Uxbridge, ON, Canada), BC = 2). According to this equation, a sample was whereas the other half was not subjected to ME classified as meat belonging to a specific category treatment (Non-ME). Both ME and Non-ME half (2 or 14 d aged; Non-ME or ME; Non-BC or BC) loins and another one from the right half carcass if the predicted value was within ±0.5 of the (BC) were cut in half, and the quarter loins were dummy value. The accuracy of the models packed and aged for 2 or 14 days in a 1 °C cooler obtained was evaluated using the percentage of (2 and 14 d aged). The half and quarter loins were correctly classified samples. Cross-validation was randomized by location to reduce location effects. performed to validate calibrations and to restrict After the corresponding ageing period, the chop at the number of PLS terms incorporated in the regression, to prevent over-fitting. Spectral data
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management and PLS2-DA were performed by samples in calibration and cross-validation means of The Unscrambler® software (version processes, respectively. When the Non-BC and BC 10.2, Camo, Trondheim, Norway). samples were aged for 14 d, about 50% of both pork samples were correctly classified (53 and 50% III. RESULTS AND DISCUSSION of the Non-BC and 54 and 53% of the BC pork samples during calibration and cross-validation, When the Vis-NIR spectra were collected on the respectively; 1 PLS). Hence, Vis-NIRS technology non-BC and non-ME chops aged for 2 and 14 d, was not successful to discriminate BC pork the regression model developed using a PLS2-DA samples aged for 14 d from those conventionally and including 6 PLS terms correctly classified 90 chilled. and 95% of the pork samples, respectively (Table 1). Similar results were observed when the Since the aging and ME processes entail changes calibration model was cross-validated, where 10 in meat related to texture and water content, the and 7% of the pork samples aged for 2 and 14 d successful Vis-NIRS performance in the were misclassified, respectively. Regarding the discrimination of 2 from 14 d aged and Non-ME spectra collection on the Non-ME and ME pork from ME pork samples could be due to the samples aged for 2 d, the discrimination model, information related to water content and the including 7 PLS terms, correctly classified 99 and structure of the muscle (i.e., the fibre arrangement 96% of the samples, respectively. With regard to of the muscle) obtained from the NIR region. the validation, 1 and 10% of the pork samples Indeed, in Figure 1, differences between the 2 and from Non-ME and ME treatments were 14 d aged and the Non-ME and ME (2 d aged) misclassified, respectively. When the Non-BC and pork samples were observed in the NIR region due BC samples were aged for 2 days, the PLS2-DA (1 to the absorption of O-H bonds of water (970, PLS term) could only correctly discriminate 57 1450 and 1940 nm; [9]) and C-H bonds of fat and 54% of the pork samples in the calibration, (1215, 1725 and 1765 nm), the latter as a and 57 and 55% in the validation, respectively. consequence of the inverse relationship between This indicates that, by means of the Vis-NIR fat and water content in meat. Additionally, spectra, it was not possible to distinguish 2 d aged differences between the 2 and 14 d aged and pork samples from BC carcasses from those between the Non-ME and ME (2 d aged) pork conventionally chilled, since there would be about samples were found due to the N-H bonds of 50% chance of classifying a sample as BC or Non- protein in the NIR region (2180, 2300, 2352 and BC. 2470 nm) and the redox states of myoglobin in the Vis region (548, 580 and 762 nm; [10]), Table 1 Discrimination results based on raw visible and respectively. On the contrary, the spectra from the near infrared spectra Non-BC and BC pork samples aged for 2 d were Correctly classified (%) very similar, only showing minimal differences in Treatment Calibration Cross-Validation the NIR region due to the O-H and C-H bonds absorption, which were not enough for Vis-NIRS 2 d aged/14 d aged 90.0/95.0 90.0/92.8 technology to successfully distinguish between Non-ME/ME (2 d aged) 99.3/96.3 99.3/89.7 both samples. Non-BC/BC (2 d aged) 57.4/54.4 56.8/55.0 Non-ME/ME (14 d aged) 95.2/94.4 93.8/91.6 When the average spectra of the pork samples Non-BC/BC (14 d aged) 52.7/54.1 50.0/52.7 aged for 14 d were plotted (data not shown), ME: moisture enhancement; BC: blast chilling. differences between the Non-ME and ME samples were observed in the same regions than those When the quarter pork loins were aged for 14 d, found for the 2 d aged pork samples. However, no the discrimination results for the Non-ME and ME differences were found between the spectra from pork samples were slightly lower than those the Non-BC and BC samples. reported for the 2 d aged ones; discrimination models (7 PLS) correctly classified over 95 and 94% of the Non-ME and 94 and 92% of the ME
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a) b) 2. Milligan, S. D., Ramsey, C. B., Miller, M. F., Kaster, C. S. & Thompson, L. D. (1998). Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality. Journal of Animal Science 76: 74-86.
3. Crenwelge, D. D., Terrell, R. N., Dutson, T. R., Smith, G. C. & Carpenter, Z. L. (1984). Effect of c) chilling method and electrical stimulation on pork quality. Journal of Animal Science 59: 697-705.
4. Lawrie, R. A. & Ledward, D. A. (2006). Lawrie’s meat science. 6th ed. Cambridge: Woodhead Publishing, 336 pp.
5. Downey, G. & Hildrum, K. I. (2004). Analysis of Fig. 1. Average Vis-NIR spectra (n = 148) of a) 2 and Meats. In L. Al-Amoodi, R. Craig, J. Workman, & 14 d aged pork samples, b) moisture enhanced (ME) J. Reeves III, Near-infrared spectroscopy in and non-ME and c) blast chilled (BC) and non-BC pork agriculture (pp 599-632). Winconsin: American samples aged for 2 d. Society of Agronomy Inc., Crop Science Society of America Inc., Soil Science Society of America Inc. CONCLUSION 6. Prieto, N., Roehe, R., Lavín, P., Batten, G. & Vis-NIRS technology has the potential to Andrés, S. (2009). Application of near infrared discriminate 2 from 14 d aged and moisture reflectance spectroscopy to predict meat and meat products quality: A review. Meat Science 83: 175- enhanced from non-moisture enhanced pork 186. samples. Conversely, Vis-NIRS technology was not able to distinguish blast chilled pork samples 7. CCAC (1993). Canadian Council on Animal Care. from those conventionally chilled. This technology Guide to the care and use of experimental animals. could hold value for on-line application in In: Canadian Council on Animal Care, Olfert, E.D., processing plants and at retail to authenticate pork Cross, B.M., McWilliams, A.A., Ottawa Ontario, of enhanced quality. Canada. Volume 1.
ACKNOWLEDGEMENTS 8. Naes, T., Isaksson, T., Fearn, T. & Davies, T. (2002). A user-friendly guide to multivariate Financial support was provided by the Alberta calibration and classification. Chichester: NIR Livestock and Meat Agency (ALMA). Drs. N. Prieto Publications, 420 pp. and Ó. López-Campos thank the Alberta Crop Industry Development Fund (ACIDF) and Livestock Gentec, the 9. Shenk, J. S., Westerhaus, M. O. & Workman, J. J. Canadian Beef Grading Agency and ALMA for their (1992). Application of NIR spectroscopy to funding support, respectively. The authors also thank agricultural products. In D. A. Burns, & E. W. the Lacombe Research Centre operational, processing Ciurczak, Handbook of near infrared analysis. and technical staff for their dedication and expert Practical spectroscopy series (pp 383-431). New assistance. York: Marcel Dekker.
REFERENCES 10. Cozzolino, D., Murray, I., Scaife, J. R. & Paterson, R. (2000). Study of dissected lamb muscles by 1. Brewer, M. S., Gusse, M. & McKeith, F. K. (1999). visible and near infrared reflectance spectroscopy Effects of injection of a dilute phosphate-salt for composition assessment. Animal Science 70: solution on pork characteristics form PSE, normal 417-423. and DFD carcasses. Journal of Food Quality 22: 3375-3385.
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DIELECTRIC PROPERTIES OF SELECTED PORK ORGAN MEATS AND EXPERIMENTAL PATE PRODUCT FORMULATIONS FOR CONTINUOUS FLOW MICROWAVE PROCESSING
Dana J. Hanson, Mehmet Kemal, Travis Tennant, Josip Simunovic Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
Abstract – Continuous flow microwave In order to develop the continuous flow processing (CFMP) for pasteurization and protocol for these new products, the sterilization is an emerging technology dielectric properties need to be measured for which has been recently commercialized all ingredients and potential formulations. for industrial production of vegetable, These measurements have been used in both fruit and dairy products. There is a static (which are appropriate for potential for use of CFMP for processing homogeneous products) and continuous flow of specialty meat products such as pates recirculated conditions (suited for and soft sausages with a high content of heterogeneous and particulate-containing organ meats. The application of CFMP products), and have been reported by through production of specialty products Coronel et al. (2008), Kumar et al. (2007) for export may add value to these and Brinley et al. (2008). The dielectric ingredients. property values have been subsequently used to develop the appropriate processes for preservation of a range of high acid and low I. INTRODUCTION acid products at pilot plant, semi-industrial and industrial capacity level. Continuous flow microwave technology has In order to initiate the development of been developed at North Carolina State appropriate processing sequences for University for sterilization of foods and continuous flow microwave sterilization a biomaterials and has been commercially detailed dielectric property measurements used over the last 5 years for production of and analyses are needed for each considered vegetable and fruit based products (Coronel formulation and each of its major ingredients. et al. 2005, Kumar et al. 2008, Steed et al. This paper presents the methods used and 2008). Processing of meat pates and other results obtained for pork trim, organs as well comminuted meat products that are as three different pate formulations within commercial sterilization and thus stored and the realistic temperature ranges these distributed under ambient (room) products will need to be subjected to achieve temperature conditions is common in Europe, commercial sterility. Asia and other parts of the world. Currently this process represents a very small market II. MATERIALS AND METHODS segment in the United States. Processing Raw meat samples (pork lean trimmings, and packaging of pate type products to pork liver and pork kidney) were ground achieve commercial sterility could be used through a 12mm grinder plate prior to increase the consumption and particularly analysis. Treatment 1 represents ground export potential of these products. pork lean trimmings, approximately 70% Continuous flow microwave sterilization lean and 30% fat. Treatment 2 represents followed by aseptic packaging is one of the ground pork liver. Treatment 3 represents more recent technological developments ground pork kidneys. Pork hearts were which could provide the basis for ground and used in the formulation of the development of these products.
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pate, but they were not used as an Figure 1. Instrument setup for individual treatment. measurement of dielectric properties in This ground meat was then used in the batch mode, with pressure cell and following pate formulations. Treatment 4 dielectric probe meat block was a 1:1:2 ratio of pork liver, pork heart and 70% lean pork trimmings. Each sample was placed in a hermetically Treatment 5 meat block was a 1:1 ratio of sealed stainless steel sample cup interfaced pork heart and 70% lean pork trimmings. with the dielectric probe and incrementally Treatment 6 meat block was a 1:1 ratio of heated in an oil bath, while taking the pork kidney and 70% lean pork trimmings. measurements at temperature increments Pates were made using these meat blocks of 10°C from 10°C to 120°C . From the in combination of a standard spice block, obtained results, dielectric constant (ε'), including white pepper, coriander, nutmeg dielectric factor ( ε”) and dielectric loss and onion powder. Salt was formulated at tangent have been plotted for each 2% of the meat block and all treatments temperature level and for 2450 MHz and were cured using 6.25% sodium nitrite 915 MHz microwave frequencies, curing salt at a 136ppm level. representing the two potential ranges to be Raw mixed samples were emulsified by a used for eventual processing. Stephan Microcut MC machine (Stephan Machinery, Schwarzenbek, Germany). III. RESULTS AND DISCUSSION Raw samples were bagged and held at 4°C until further analysis. Cook samples were prepared by depositing raw pate in a plastic cooking bag and thermally process until an internal temperature of 71°C was achieved. Cooked pate samples were stored at 4°C until dielectric properties were recovered. Dielectric properties of the samples were measured from 10°C to 120°C using an Results for the dielectric properties of pork open ended coaxial probe (HP 85070B, trim, liver and kidney are presented in Fig. 2 Agilent Technologies, Palo Alto, CA) through Figure 4. Dielectric properties of connected to a network analyzer (HP three pate formulations at 915 MHz and 8753C, Agilent Technologies, Palo Alto, 2450 MHz are presented in Fig. 5, 6 and 7. Dielectric Properties of Lean Pork Trimmings at 2450MHz CA). The network analyzer was calibrated 70 0.6 by leaving the tip of the probe in contact 60 0.5 50 0.4 with air, metal, and 25ºC deionized water 40 0.3 e' and measuring the dielectric properties. 30 e'' 0.2 20 loss tan Value ε', ε'', loss tangent loss ε'', Value ε', The dielectric properties were measured in 0.1 10 the range of 300 to 3000MHz. The 0 0 0 20 40 60 80 100 120 140 dielectric property measurement system is Temperature (C) illustrated in Figure 1. Dielectric Properties of Lean Pork Trimmings at 915MHz 70 1.2
60 1 50 0.8 40 0.6 e' 30 e'' 0.4 20 loss tan Value ε', ε'', loss tangent loss ε'', Value ε', 10 0.2
0 0 0 20 40 60 80 100 120 140 Temperature (C)
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Figure 2. Dielectric properties of treatment Dielectric Properties of Treatment# #2 4 at 2450MHz 50 0.7 1, pork trimmings at 915 MHz and 2450 45 0.6 40
MHz at temperatures from 10C to 120C. 35 0.5
30 0.4 25 e' 0.3 In all the analyzed cases, test ingredients ε'' Value ε', 20 e'' 15 0.2 loss tan. 10 and materials behaved similarly to other 0.1 5 previously analyzed foods - dielectric 0 0 0 20 40 60 80 100 120 140 constant decreased with the increasing Temperature (C) temperature and dielectric factor increased Dielectric Properties of Treatment #2# 4 at 915 MHz 50 1.4 45 with the increasing temperature. For 1.2 40 analyzed test formulations, addition of salt 35 1 30 0.8 25 e' and had a significant role, especially at 20 0.6 e'' Value ε', ε'' Value ε', 15 0.4 loss tan 915MHz, in increasing the rate of the 10 0.2 5 increase of dielectric loss tangent. 0 0 0 20 40 60 80 100 120 140 Dielectric Properties of Pork Liver at 2450MHz Temperature (C) 60 0.5 0.45 50 Figure 5. Dielectric properties of treatment 0.4 0.35 40 0.3 4, at 915 MHz and 2450 MHz at 30 0.25 e' 0.2 e''
Value ε', ε'' Value ε', temperatures from 10C to 120C. 20 0.15 loss tan 0.1 10 0.05 0 0 Dielectric Properties of Treatment #4 at 2450MHz 0 20 40 60 80 100 120 140 # 5 50 0.7 Temperature (C) 45 0.6 40 Dielectric Properties of Pork Liver at 915MHz 35 0.5 70 0.9 30 0.4 0.8 25 e' 60 0.3 20 e'' 0.7 ε'' Value ε', 50 15 0.2 loss tan 0.6 10 40 0.5 0.1 e' 5 0.4 30 e'' 0 0 Value ε', ε'' Value ε', 0.3 0 20 40 60 80 100 120 140 20 loss tan 0.2 Temperature (C) 10 0.1 Dielectric Properties of Treatment #4 at 915MHz 0 0 # 5 0 20 40 60 80 100 120 140 50 1.2 Temperature © 45 1 40 35 0.8 Figure 3. Dielectric properties of treatment 30 25 0.6 e' 20 e'' 2, pork liver at 915 MHz and 2450 MHz at ε'' Value ε', 0.4 15 loss tan 10 temperatures from 10C to 120C. 0.2 5 0 0 0 20 40 60 80 100 120 140 Temperature(C) Dielectric Properties of Pork Kidney at 2450MHz 70 0.6 Figure 6. Dielectric properties of treatment
60 0.5
50 5 at 915 MHz and 2450 MHz at 0.4 40 0.3 e' temperatures from 10C to 120C. 30 e'' Value ε', ε'' Value ε', 0.2 20 loss tan
10 0.1
0 0 0 20 40 60 80 100 120 140 Temperature (C)
Dielectric Properties of Pork Kidney at 915MHz 70 1.2
60 1
50 0.8 40 0.6 e' 30 e'' Value ε', ε'' Value ε', 0.4 20 loss tan
10 0.2
0 0 0 20 40 60 80 100 120 140 Temperature (C) Figure 4. Dielectric properties of treatment 3, pork kidney at 915 MHz and 2450 MHz at temperatures from 10C to120C.
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Dielectric Properties of Treatment# #7 6 at 2450MHz IV. CONCLUSION 50 0.8
45 0.7 40 0.6 35 Dielectric properties of pork trim, organs 30 0.5 25 0.4 and pork pate products have been e' Value ε', ε'' Value ε', 20 0.3 e'' measured and evaluated for potential 15 loss tan 0.2 10 0.1 compatibility with the emerging 5 0 0 continuous flow microwave technology for 0 20 40 60 80 100 120 140 Temperature (C) thermal sterilization of foods. Properties Dielectric Properties of Treatment #7 at 915MHz 60 # 6 1.6 were measured for both industrially
1.4 50 relevant microwave frequencies (915 MHz 1.2 40 and 2450 MHz) and within a temperature 1
30 0.8 e' range encompassing refrigeration (10C) to Value ε', ε'' ε'' Value ε', 0.6 e'' 20 loss tan sterilization (120C). Test material 0.4 10 0.2 properties followed the general trends 0 0 0 20 40 60 80 100 120 140 observed previously for other foods. The Temperature (C) addition of salt was related to the increase Figure 7. Dielectric properties of treatment in dielectric loss tangent in test 6 at 915 MHz and 2450 MHz at formulations, especially in the 915MHz temperatures from 10C to 120C. range. Further experimental studies are recommended to define the processing The increase in the dielectric loss tangent is parameters and ranges for these products usually associated with an increase in the more precisely. rate of heating and reduction of penetration of microwaves into the processed material. This decreased depth of penetration results V. REFERENCES in the loss of heating in deeper segments of the material and occasional overheating 1. Coronel, P., Truong, V.D., Simunovic, J., around the edge of the flow-through Sandeep, K.P. (2005). Aseptic processing of conduits under continuous flow conditions. sweetpotato purees using a continuous flow While at 2450 MHz this trend was not as microwave system. prominent as at 915, it should be taken into Journal of Food Science. Vol. 70(9): E531- consideration when designing the processing E536. systems for these types of products in the future. Reduction of salt content in 2. Kumar, P., Coronel, P., Truong, V.D., experimental formulations could be Simunovic, J., Swartzel, K.R., Sandeep, potentially prove to be beneficial for the K.P. , Cartwright, G.D. (2008). Overcoming uniformity of product heating under issues associated with the scale-up of a continuous flow conditions, but would need continuous flow microwave system for to be confirmed both via additional dielectric aseptic processing of vegetables purees. property measurements for optimized Food Research International. Vol. 41(5): formulations as well as experimentally under 454-461. continuous flow heating and sterilization.
These initial results indicate that the 2450 3. Steed, L., Truong, V.D., Simunovic, J., MHz microwave frequency might also be Sandeep, K.P., Kumar, P., Cartwright, G.D., appropriate for processing of these types of Swartzel, K.R. (2008). Continuous flow products, but this also needs to be tested microwave-assisted processing and aseptic experimentally in future studies. packaging of purple-fleshed sweetpotato purees. Journal of Food Science. Vol. 73(9): E455-E462.
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4. Coronel, P., Simunovic, J., Sandeep, K.P., Kumar, P. 2008. Dielectric properties of pumpable food materials at 915 MHz. International Journal of Food Properties. Vol. 11(3): 508-518.
5. Kumar, P., Coronel, P. Simunovic, J., Sandeep, K.P. 2007. Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. Journal of Food Science. Vol. 72(4): E177-E183
6. Brinley, T., Truong, V.D., Coronel, P., Simunovic, J., Sandeep, K.P. 2008. Dielectric properties of sweetpotato puree at 915 MHz as affected by temperature and chemical composition. International Journal of Food Properties. Vol. 11(1): 158-172.
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THE EFFECT OF BRINE INJECTION LEVEL ON MOISTURE RETENTION AND SENSORY PROPERTIES OF CHICKEN BREAST MEAT
E. Moholisa1, E. Roodt1, C. Bothma1, F. de Witt2 , and A. Hugo1*, 1Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa 2Department of Animal, Wildlife and Grassland Science, University of Free-State, Bloemfontein. South Africa *[email protected]
Abstract – This study was conducted to flavours, starch, non-meat proteins and determine the effect of 15% and 30% brine hydrocolloids. In South Africa, injection levels injection levels on chicken breast quality. are ranging from 30% 60% [4]. This is the Breasts injected to 15% showed lower result of no current legal regulations, thawing and cooking losses, compared to governing brine injection levels into poultry control and 30 % injected breasts. Control meat, in South Africa [5].This lack of breasts had significantly (p<0.001) higher regulations results in poultry processors cooking losses compared to brine injected injecting brine into meat at varying breasts, which could be ascribed to the percentages. It is important to emphasize that absence of the brine ingredients, which held injection percentage is one of the most the moisture during cooking. Sensory important factors that influences the quality of properties of chicken meat, injected to 15% brine injected poultry meat. High injection and 30% brine, were compared to levels may degrade some of the quality uninjected controls by a 75 member characteristics, such as texture and flavour, consumer panel. The brine injected breasts and may lead to excessive muscle contraction were significantly preferred to the control during cooking [2]. Information is still lacking samples, while the 15% injection level on realistic injection levels to obtain optimum breast cuts were significantly preferred to positive effects on meat quality. the 30% level breast cuts. Tenderness of cooked meat was instrumentally predicted Therefore, the aim of this study was to by Warner-Bratzler shear (WBS). The determine the effect of 15% and 30% injection shear force values were significantly lower levels on moisture retention and sensory in brine injected breasts than controls. properties of chicken breast. Sensory panellists rated breasts, injected to 15%, significantly more tender than 30% II. MATERIALS AND METHODS brine injected breasts. Sample preparation I. INTRODUCTION A total number of 288 “skin on” chicken breasts of known origin, not subjected to any During commercial processing of poultry, processing steps that could add water to the brine is often introduced into poultry meat portions, were injected with brine. Brine was through injection. This has been justified on prepared from cold tap water containing ice. various technological grounds, such as Brine composition was calculated as follows, improving the moisture retention and sensory properties (tenderness, juiciness, and flavour) [1, 2]. When brine injection was introduced, it was injected into poultry meat with an aqueous monosodium glutamate solution, to an extension level of 3% 8% of the weight of Brine composition was altered to allow for a the dressed chicken [3]. But lately, chicken constant ingredient level in the product. Brine processors tend to inject brine at varying levels. ingredient in product was 1% salt, 0.5% Sodium chloride and phosphate are being used dextrose, 0.2% carrageenan, 0.1 % xanthan and as basic ingredients, together with various 0.5% sodium tri- polyphosphate. The chicken other ingredients, such as antioxidants,
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breasts with skin were injected manually. The a 1 kN load cell [8, 9, 10]. A total of 36 cores treatments were control (no injection), 15% per treatment were obtained. injection over raw weight, and 30% injection over raw weight. Breasts were weighed before, Sensory analysis: during and after injection, to determine the Sample preparation was done according to the brine pick-up. After injection, breasts were research guidelines of the AMSA [6]. During vacuum packaged and stored at -18oC. Twelve cooking, salt was lightly added to the control portions were used for each treatment group, portions to compensate for the brine injected for all analysis. controls. The meat was evaluated in two sessions for the preference and attribute rating Analytical procedures scale tests, respectively. Both tests were Total moisture loss: judged on a nine point hedonic scale, ranging All the chicken portions were weighed pre- from 1= dislike extremely to 9 = like and post-thawing, as well as after cooking, for extremely. The attributes tested were taste, the determination of differences in the losses tenderness, juiciness and aftertaste. For (%) during the thawing and cooking processes, tenderness, the scale was changed to respectively. Total moisture loss was ‘extremely tough=1 to extremely tender=9’; calculated as: for juiciness, to ‘extremely dry=1 to extremely juicy=9’ and for aftertaste from ‘non- A 75-member present=1’ to ‘present=9’. consumer panel, consisting of regular eaters of
chicken meat, was used to evaluate the Thawing losses: Chicken breast pieces were thawed at 4oC for samples. 24 hours. Thawing loss was calculated as: Statistical analysis: Differences between treatments were
determined, using a one-way analysis of
variance (ANOVA) procedure. When Cooking losses: applicable, the Tukey-Kramer multiple Samples were subsequently dry cooked at comparison test (α =0.05) was used to 160°C to an internal end point temperature of determine differences between treatment 85°C, for approximately one hour in the oven means [11]. (Mielé, model H217). Internal temperature was recorded according to the American Meat III. RESULTS AND DISCUSSION Science Association (AMSA) [6]. Calculations were performed according to the The control treatment had significantly guidelines of the AMSA [7] and using (p<0.001) higher thawing losses than the Microsoft Excel 2007. Cooking loss was breasts injected to 15%. However, the calculated as: thawing losses for the control treatment were significantly (p<0.001) lower than the breasts injected to 30% (Table 1). It was apparent that
at higher injection levels the muscle fibres
Shear force measurement: could not hold the excess water injected into Cooked breast samples were cooled at 4°C meat. After cooking, the control treatment lost overnight. Samples were cored, after being 28% water, compared to 24% and 25% of cooled further to room temperature (centrally breasts injected to 15% and 30%, respectively. controlled at 22°C). Cylindrical cores, with a This confirmed that brine ingredients were diameter of 12.7 mm (20 – 22 mm long), were able to keep water in the meat during cooking. obtained from the mid-portions of the cooked Salt, carrageenan, xanthan and phosphate have muscle. Samples were sheared perpendicular previously been reported to retain water in to the fibre direction, with a Warner-Bratzler meat [12]. Hydrocolloids possess a great shear (WBS) device mounted on a Universal gelling capacity, thereby contributing to an Instron Machine (Model 4301; Instron increased WHC (water holding capacity) Corporation, 1990). The shear force was during cooking [2]. Total moisture loss of the determined using 200 mm/min test speed with controls was significantly higher than that of
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Table 1: The effect of injection level on thawing The control samples had significantly loss, cooking loss and shear force resistance on (p<0.001) lower sensory scores, than injected chicken breast meat. samples for both preference and attribute tests 15% 30% Significance (Table 2). Breasts injected to 15% were Control Injection Injection level preferred to 30% brine injected breasts. This Thawing could be expected, because brine ingredients 4.04b 2.36 a 5.29c p<0.001 loss (%) had been shown to increase the sensory Cooking properties of meat [2]. The non-injected 28.41b 24.05 a 25.30 a p<0.001 loss (%) control breasts had lost water during thawing Total and cooking, thus contributing to less tender moisture 31.61c 25.85a 29.30b p<0.001 and less juicy meat. Although not statistically loss (%) significant, breasts injected to 15% were Shear 2.39c 1.25b 1.06a p<0.001 preferred and rated even higher than breasts force (kg) injected to 30%, for all the attributes,. These a,b, Means with different superscripts in the same row current findings are also consistent with that of differ significantly. Xargayó et al. [2], who found that products injected to 15% scored higher in overall the two injection levels. acceptability, than at higher injection levels of 25%. The explanation, for the aftertaste being Even though not statistically significant when rated higher in brine injected samples, might comparing the two injection levels, the be because of the added brine ingredients, cooking losses for the breasts injected to 15% meaning that the consumers could detect the were lower than the breasts injected to 30%. added brine ingredients. Recommended Volpato et al. [13] used 12% and 15% brine in injection percentages range between 5% and the processing of deboned chicken breasts. 20%, for increasing the meat’s sensory quality, They found that the use of 12% brine, in depending on the type of animal and muscle relation to the weight of the raw material, [2]. resulted in a lower water loss during cooking, than the use of 15% brine. More water loss Table 2: The effect of injection level on by non-injected controls could be expected. sensory score of chicken breast meat.
15% 30% Control Significance level The WBS values were significantly (p<0.001) Injection Injection lower in brine injected breasts, than the control a c b Preference 5.23 6.80 6.13 p<0.001 breasts that were not injected (Table 1). The shear values were the lowest with a 30% Taste 4.38a 6.70b 6.63b p<0.001 injection level, compared to the 15% injection Tenderness 4.04a 7.33b 7.03b p<0.001 level. This could be attributed to the gelling a b b properties of carrageenan and xanthan gum. Juiciness 3.29 6.63 6.53 p<0.001 Dransfield [14] showed that injected Aftertaste 4.62a 6.32b 6.30 b p<0.001 substances were probably only effective up to a,b, Means with different superscripts in the same row limited injection (± 10%) and further differ significantly. improvement of tenderness, with higher levels of injection, only occurred due to the dilution IV. CONCLUSIONS effect of the water-hydrocolloid gel, which caused other obvious negative quality defects. The effect of carrageenan and xanthan was Lower shear force values found in brine apparent in keeping the moisture in the meat, injected controls were in agreement with during thawing and cooking of brine injected Baumert & Mandigo, Xargayó [1, 2]. They chicken portions. Brine injected meat was found that brine injected meat resulted in mostly preferred by the consumers. Sensory lower shear values when compared to controls. properties, which included taste, tenderness It is also important to realize that shearforce and juiciness, were enhanced in brine injected values as low as the ± 2.4 kg as observed in meat. The 15% injection level was preferred the control breasts can also be considered as by consumers to the 30% injection level. very tender. These results showed that low brine injection levels induce positive effects on meat quality,
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which were acceptable to the consumers. meat quality of chicken. International Journal Results from this research clearly indicate that of Poultry Science 5: 566-568. there is no real advantage in using injection 11. NCSS. (2007). Statistical System for Windows. levels higher than 15 % in fresh chicken. Number Cruncher Statistical Systems. Kaysville, Utah, USA. 12. Feiner, G. (2006). Meat Products Handbook: ACKNOWLEDGEMENTS Practical Science and Technology. London: E Moholisa acknowledges National Research Woodhead Publishing. Foundation (NRF) bursary and TATA Africa 13. Volpato, G., Michielin, E. M. Z., Ferreira, scholarships for financial support during her S.R.S. & Petrus, J. C. C. (2007). Optimisation studies. of the chicken breast cooking process. Journal of Food Engineering 84: 576-581. REFERENCES 14. Dransfield, E. (1994). Optimisation of tenderisation, ageing and tenderness. Meat 1. Baumert, J. L. & Mandigo, R. W. (2005). The Science 36: 105-121. effects of phosphate type and potassium lactate on quality characteristics of enhanced beef steaks. Nebraska Beef Report (pp 95-99), University of Nebraska. 2. Xargayó, M., Lagares, J., Fernández, E., Borrell, D., & Juncà, G. (2010). Spray marinating: A definitive solution for improving meat texture. www.metalquimia.com/pdfs/doctec26.pdf. Retrieved on 05/02/2011. 3. Buchanan, B. F. (1955). US Patent 2, 709, 658. Process for treating poultry, Serial No. 221, 537. 17 April 1955. New York: International Minerals & Chemical Corporation. 4. Department of Agriculture, Forestry and Fisheries. (2011). Brine injection project and Supreme Poultry visit. www.daff.gov.za/doaDev/articles/BrineInjectio nProject.html. Retrieved on 03/03/2011. 5. National Consumer Forum. (2010). Bloated chicken prices. Consumer Fair, Edition 4, 2010. 6. AMSA. (1995). Research Guidelines for Cookery, Sensory Evaluation of Meat and Instrumental Tenderness Measurements of Fresh Meat. Chicago. Illinois. National Livestock and Meat Board. 7. AMSA. (1978). Guidelines for Cookery and Sensory Evaluation of Meat. Chicago. Illinois. National Livestock and Meat Board. 8. Jaturasitha, S., Leangwunta, V., Leotaragul, A. & Phonghaew, T. (2002). A comparative study of Thai native chicken and broiler on productive performance, carcass and meat quality. Paper at Deutscher Tropentag, Witzenhausen. The Conference on International Agricultural Research for Development. October 9-11, 2002. 9. Castellini, C., Dal Bosco, A., Mugnai, C. & Pedrazzoli, M. (2005). Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat. Italian Journal of Animal Science 5: 335-363. 10. Musa, H. H., Chen, G. H., Cheng, E. S., Shuiep, E.S. & Bao, W.B. (2006). Breed and sex on
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GENETIC POLYMORPHISM OF ryr 1 GENE FROM TURKEY PSE BREAST MUSCLE.
Fernanda Gonzales Paião1*, Viviane Ribeirete2, Rafael Humberto de Carvalho3, Mayka Reghiany Pedrão1, Fábio Augusto Garcia Coró1 and Massami Shimokomaki1,3
1 Federal Technological University - Paraná - Campus Londrina, Estrada dos Pioneiros, 3131,CEP 86036-370, Londrina. Paraná. Brazil. 2 Graduate Student, Federal Technological University – Paraná – Campus Londrina. Paraná. Brazil 3 Londrina State University –Londrina, PR 445, s/n, CEP 86051-990, Londrina. Paraná. Brazil *[email protected]
Abstract – A mutation in ryr 1 gene affect meat poultry muscles have reduced water-holding quality in pork, causing PSE (Pale, Soft and capacity (WHC) and higher drip loss than Exudative) meat. The objective of this study was to normal muscles. However, the lighter color identify polymorphisms in turkey´s α-ryr gene poultry may also have normal WHC and drip that could be associated with PSE meat. Because loss [4,6]. Based on these findings, researchers ryr genes are over 100,000 bp long and code for proteins with about 5000 amino acids, the primers have adopted the PSE term to describe pale used in this work amplified a portion of this gene, avian muscle. However, the genetic basis for corresponding to the hotspot region 1 that the PSE syndrome remains unknown and the contains the known mutation leading to PSE meat participation of RYR on this abnormality has in pork. Total blood DNA was extracted from 10 not yet been fully related to the occurrence of breast muscles, 5 samples from PSE meat and 5 PSE meat in poultry [7,8,9]. The objective of from samples considered normal. These DNA this study was to identify genetic samples were amplified by PCR, cloned, polymorphisms in a fragment of α-ryr sequenced, and used to identify single nucleotide homologous to mammalian ryr 1, sequencing a polymorphisms (SNPs). The amplified fragment of fragment of this amplified gene from normal α-ryr was 653 nucleotides in length. A non- synonymous nucleotide substitution (A/G) was and PSE turkey breast meats collected in a identified in 3 PSE meats and 1 normal meat. This commercial plant in Brazil. SNP caused a change from Met to Val in the α- RYR protein. Since this SNP was identified in II. MATERIALS AND METHODS both meat samples and due to the fact that this mutation does not change the structure and/or function of the muscle protein, this alteration in Turkeys 137- to 145-days-old were DNA sequence is an inappropriate candidate to be slaughtered under commercial processing used as a genetic marker for turkey PSE meat. plant conditions. The color (L values) and pH were measured in 810 breast fillet after 24h I. INTRODUCTION postmortem. Muscle samples (0.5 x 2.0 x 1.0 3 cm ) from 5 PSE fillets (pH< 5.7 and L*≥55.0) Porcine stress syndrome (PSS) leads to meat and 5 normal fillets (pH≥ 5.7 and L*<55) were that is paler, tougher, and have lower water- collected and stored in microtubes (1.5 mL) at holding capacity known as PSE meat [1]. The -20°C. Total DNA was macerated under PSE meat results in great losses in the meat nitrogen and extracted from Pectoralis major industry by offering product with altered m. using the Axyprep multisource Genomic colors and flavors and lower yield during DNA Miniprep Kit (Axygen, Union City, CA) cooking [2]. following the manufacturer's instructions. For The main cause of PSS is a mutation at PCR amplification, the primers were the same nucleotide 1843 of cDNA (GenBank used by Droval et al. [8]. The PCR M911451) of the gene encoding the calcium amplification consisted of an initial release channel in the skeletal muscle denaturation at 95ºC for 1 min, followed by 35 sarcoplasmic reticulum called ryanodine cycles at 95ºC for 30s, at 52ºC for 30s, at 68ºC receptor (RYR1) commonly known as the for 2 min, and a final extension at 72ºC for 7 halothane gene (HAL) [3]. Some turkey and min. PCR confirmation was conducted by chicken breast muscle have been found to be agarose gel electrophoresis and the amplified lighter or paler than what is considered to be fragments were cut from the gel and purified normal [4, 5]. Similar to PSE pork, turkey pale
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using the Pure Link Quick Gel Extraction Kit program [10], it was identified a complete (Invitrogen, Carlsbad, CA) following the intron localized in nucleotides 46-466. The manufacturer's instructions. All PCR products similarity in 88% occurred because our were inserted into the pGEM-T Easy ® vector sequence contains an intron, which is removed (Promega, Madison WI) following the from RNAm during transcriptional process. manufacturer's instructions and transformed This intron was not similar to ryr cDNA using DH5a eletrocompetent cells. The sequence available in Genbank database, recombinant clones were isolated and because this cDNA was processed and the sequenced on both strands using the M13 presence of intron was not observed. The part universal primers and the BigDye® of our sequence was comparatively 100% in Terminator v3.1. kit (Applied Biosystems, relation to the exons from turkey available in Warrington, UK) for the automatic sequencer Genbank [11]. It was also identified two ABI 3100 (Applied Biosystems, Warrington, sequences similar to α-ryr that were called UK). The chromatograms obtained were alleles I and II, respectively. A Single manually analyzed using the program Vector Nucleotide Polymorphism (SNP) was NTI Suite 8 (InforMax), followed by removal identified at position 612, where it was of the vector sequence (Vector Screen verified to be a substitution of an A (adenine) (http://www.ncbi.nlm.nih.gov/VecScreen/Vec for a G (guanidine). Genomic sequence from Screen.html), and finally global alignment allele I was more common within the samples using ClustalW2 with 60% of the birds being homozygous for (http://www.ebi.ac.uk/Tools/clustalw2/index.h A at position 612 (Fig. 2). Allele II, which tml) to obtain the consensus sequence. carried the G to A substitution nucleotide at position 612, altered the RYR amino acid sequence relative to the turkey α-ryr, changing III. RESULTS AND DISCUSSION a methionine to a valine residue. According to the SIFT program [12] this substitution may To identify the possible mutations, a region of cause changes within the protein structure, 653 pb from ryr gene was amplified (Fig 1). however this change may be tolerable, because This amplified fragment corresponded to the both are hydrophobic amino acids. However, 3’ end of mutation hot spot 1 of human RYR1. this detected polymorphism cannot be associated as mutation consequently promoting the occurrence of PSE meat, because in muscle that developed normal meat this phenomena was also detected. These results were similar to chickens [8] and corroborated to those reported by Chiang et al [7] suggesting that in poultry the ryanodine genetic basis of PSE meat is rather different from pork as recently suggested by Malila et al., [13].
Figure 1:Electrophoresis of amplified products on a 1% agarose gel. Lane M=100-bp molecular weight marker (Invitrogen); lanes 1 and-2: DNA samples from PSE turkey meat; lanes 3 and 4: DNA samples from turkey normal meat, lane 6: negative control (no DNA).
The ryr amplified fragment was cut from agarose gel, cloned and sequenced, showing 88% sequence identity with turkey RYR cDNA. Aligning the turkey α-ryr genomic sequence of allele I with the turkey cDNA Figure 2. Alignment of the partial nucleotide sequence (EU177005.1) using the bl2seq sequences from five turkey that carried a
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polymorphism, both genomic sequences (alleles I 7. Chiang, W. et al., (2003). Identification of two and II) at position 612 of the α-RyR gene fragment. αRYR alleles and characterization of αRYR The polymorphic nucleotide position within each transcript variants in turkey skeletal muscle. Gene 330: 177-184. sequence is shown in bold.
8. Droval, A.A. (2012) A new single nucleotide IV. CONCLUSION polymorphism in the ryanodine gene of chicken skeletal muscle. and Molecular Research 11: A polymorphic SNP was detected in α-ryr DNA 821-829. sequences from turkey that developed either normal or PSE meat. However, this alteration in 9. Paião, F.G, et al. (2013). Skeletal muscle calcium ryr gene was not conclusive to explain the turkey channel ryanodine and the development of pale, soft and exudative meat in poultry. Genetics and PSE meat genetic basis. Molecular Research 12: 3017-3027.
10. Altschul, S.F., et al. (1997). Basic local ACKNOWLEDGEMENTS alignment search tool. Jourrnal of Molecular Biology 215: 403-410. The authors are thankful to CNPQ, CAPES and UTFPR for supporting this work. FGP is pos 11. Genebank site, disponible at: doctoral CAPES research fellow; FAGC, MRP and http://www.ncbi.nlm.nih.gov/genbank/. MS are CNPq Research fellows. VR holds CNPq/IC scholarship. 12. SIFIT program, disponible at: http://sift.bii.a- star.edu.sg/. REFERENCES 13. Malila, Y. et al. (2013). Differential gene 1. Candek-Potokar, M. et al. (1998). Effects of age expression between normal and pale, soft and and/or weight at slaughter on longissimus dorsi exudative turkey meat. Poultry Science 92:1621- muscle: biochemical traits and sensory quality in 1633. pigs. Meat Science 48: 287-300.
2. O'Neill, D.J. et al. (2003). Effects of PSE on the quality of cooked hams. Meat Science 64: 113-118. Meat Science 64: 113–118.
3. Fujii, J. et al (1998). Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 253: 448-451.
4. Owens, C.M. et al. (2000). The characterization and incidence of pale, soft and exudative turkey meat in commercial plant. Poultry Science 79: 553-558.
5. Marchi, D.F. et al. (2009) Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers. Brazilian Archives of Biotechnology 52: 229-223.
6. Carvalho, R.H. et al. (2013) Commercial turkey PSE (Pale, Soft and Exudative) meat in Brazil during summer season. In Proceedings 59th International Congress of Meat Science and Technology (pp. 138-139), 18-23 August 2013, Izmir, Turkey.
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RESTRUCTURED AND BREADED (NUGGETS) CHICKEN PRODUCT WITH THE ADDITION OF OAT FIBER: CHEMICAL AND SENSORIAL CHARACTERIZATION
Cristiane Fiorentin1, Mayka Reghiany Pedrão1, André Gallo2, Cézar Augusto Iziquiel2, Magali Aparecida Mafra2 and Fábio Augusto Garcia Coró1
1 Professional Master Program, Federal Technological University - Paraná - Campus Londrina, Estrada dos Pioneiros, 3131,CEP 86036-370, Londrina. Paraná. Brazil. 2 Graduate Student, Federal Technological University – Paraná – Campus Londrina. Paraná. Brazil *[email protected]
Abstract – The aim of this work was to add Oat of the ingredients used in such products. This Fiber (OF) in a restructured and breaded segment of functional products, with the chicken product and determine their chemical addition of fibers, is considered the new composition, dietary fiber and sensory analysis frontier in the food industry and one of the of formulations. It was observed for chemical alternatives to add value to ingredients composition of products in different concentrations of OF (3%, 4.5% and 6%) that considered by-products in the industry. The an increase in addition of fiber resulted in a presence of fibers in food often results in the decrease in the protein and moisture, whereas reduction of calories and contributes to the the opposite was observed for lipids and ashes, amount of daily intake, thereby providing a presenting significant difference (p <0.05) in the better diet. According to the resolution of analysis of moisture, ash and protein. The ANVISA (Brazilian National Health content of dietary fiber in product followed the Surveillance Agency), which provides for the percentage of OF added in the formulations of technical regulation on supplementary 3% and 4.5%, but 6% did not correspond to the nutrition, we can consider a product as added percentage. In the analysis of color "source of fiber" when presenting in its significant difference was observed (p <0.05) among the samples for parameters L* and b*, composition at least 3g of fiber per 100g of however there was no significant difference prepared dishes or at least 2.5g of fiber per (p>0.05) for the parameter a*. Sensory analysis serving. For designate a product as "high fiber showed that the three formulations are similar content" must have at least 6g of fiber in to each other, with no significant difference (p> cooked dishes or at least 5g of fiber per 0.05) for the attributes studied, only for juiciness serving BRAZIL [1]. The addition of an significant difference was observed (p <0.05). ingredient processing and breaded products This work has proved to be possible the may directly influence the quality attributes application of dietary fibers in restructured and such as color, aroma, flavor, juiciness and breaded meat products with a good overall tenderness. Quality aspects of a new product acceptability by consumers. will determine their success and pleasant
aroma and flavor, desirable color and texture I. INTRODUCTION become prerequisites. Therefore, knowledge of their composition, structure, process The industry have focused in producing food conditions and how these factors will with high nutritional value by adding influence the sensory aspects, nutritional value, alternative ingredients. These ingredients need safety, the costs and marketing share when to satisfy this demand without interfering with developing a new product are extremely two other important issues: product quality required. and consumer health, which is becoming more aware and critical of their food. Breaded and II. MATERIALS AND METHODS restructured meat products represent a category with great potential for application of The process of elaboration of a restructured functional ingredients with appeals of chicken meat product (nuggets) with the healthiness. This kind of products is very well addition of OF was carried out in the accepted by the population, because its great laboratories of meat science of Federal convenience. Aditional studies are always Technological University – Paraná (UTFPR). needed in searching of improvements of The OF obtained by microgrinding was technological, sensory and functional effects
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provided by SL Alimentos Company. The accordance with the Technical Rules of covering system (Predust, Breading and Identity and Quality of Breaded [5], which Batter) was supplied by Grififth Laboratories - states that the breaded meat products must GL. Other condiments incorporated into the have at least 10% protein and a maximum of formulation were purchased in local shops. 30% carbohydrates. The table below shows the The nuggets were processed by mixing the results of total dietary fiber in samples of ingredients with the OF followed by molding breaded chicken with the addition of OF. and subsequent application of the cover layer (predust, batter and breading), pre frying at Table 1 Chemical composition of chicken nuggets 200ºC for 25 seconds and freezing at -18°C. added with different concentrations of Oat Fiber Three different formulations were prepared for Std 3% 4.5% 6% Moisture 56.68 52.59 54.06 52.13 analytical assays and shown below. ± 0.51 a ± 0.99 b ± 1.26 b ± 1.00 b Ashes 2.20 2.42 2.31 2.67 Formulation 1: Standard (no OF added); ± 0.08 b ± 0.37 a,b ± 0.04 a,b ± 0.20 a Formulation 2: 3% of Oat Fiber added Lipids 6.71 7.37 7.19 7.45 ± 0.46 a ± 0.19 a ± 0.04 a ± 0.73 a Formulation 3: 4.5% of Oat Fiber added Protein 17.25 15.99 14.04 13.18 Formulation 4: 6% of Oat Fiber added ± 1.64 a ± 0,74 a,b ± 0.74 b ± 1.48 b Carbs* 16.99 21.63 22.40 24.57 To determine the chemical composition of the Values in the same line with different letters formulations, methodologies recommended by indicate significant difference (p <0.05). the AOAC [2] were used. For dietary fiber, * Carbohydrates were calculated by difference. moisture, ash, lipids and proteins, were used the Std - Standard methods described in topics 941.43, 950.46, 920 Table 2 Content of dietary fiber found in the 153, 991.36 and 992.15, respectively. To the formulations of breaded chicken with addition of color analysis, were used the Minolta CR400 OF. colorimeter, calibrated and expressed in the Dietary Fiber CIELAB system according Soares [3]. All the Samples (g/100g) analysis were carried out in triplicate and for each treatment, e.g. concentration of OF, 20 Std* <0,50 samples were taken. To perform the sensory 3% 3,09 analysis was used Multiple Comparison Method 4,5% 4,22 6% 4,54 [4] with 65 untrained panelists using a structured *Std Standard scale to scores from 1 to 5. All data were – submitted to analysis of variance (ANOVA) and It is observed that dietary fiber content Tukey test at 5% using the Portable Software analyzed followed OF percentage in Statistica 8. formulations added with 3% and 4.5%. However, the formulation with 6% OF did not III. RESULTS AND DISCUSSION match the added percentage, but remained with the highest dietary fiber level. The chemical composition of chicken nuggets The samples attended the Technical prepared with different concentrations of OF Regulation on Nutritional Supplement, are shown in Table 1. containing at least 3% of dietary fiber per It was observed that the addition of OF altered 100g, the labeling could receive the "source of the chemical composition of the product, fiber" attribute. causing a decrease in protein and moisture From Table 3, we observe a significant content. However, for lipid and ash content the difference between the samples analyzed for opposite happened. The amount of protein parameters L * and b *. decreased the extent that the fiber is added, However there was no significant difference resulting in a significant difference (p <0.05) for the parameter a*, which indicates that the between the standard and the samples added higher the value, the color of the sample will with 4.5% and 6% OF. Fact caused due to the tend to red. The higher the luminosity value substitution of chicken for OF. The larger the (L*), the clearer the sample. The parameter b* added fiber, lowest was protein concentration denotes the amount of yellow color which in found in samples of breaded chicken, being in meats and their derivatives is related to brown.
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For the parameter L*, a standard sample seen in Table 4, indicating that the three differed from the others (p> 0.05), however, formulations are equal (p = 0.549) no significant difference for samples with For the attributes of color, flavor and texture addition of different concentrations of OF. no significant difference (p <0.05) between Contributing to the increase in L* value in samples of breaded chicken with addition of samples with fiber because the color of the OF OF were observed. However, juiciness (beige). attribute the tasters noted difference between the samples at 5% significance. It was TABLE 3: Parameters of color measurement of observed that a higher fiber addition, the chicken nuggets added with different higher the score given by the panel, being a concentrations of Oat Fiber. score 1 the best and a score 5 worst value in L* a* b* the range of multiple comparison to a Std 45.77 6.23 18.76 reference (R). Bortoluzzi (2009) [7] also found a a a ± 2.91 ± 1.01 ± 2.13 that products made with the highest 3% 49.61 6.26 21.84 b a c concentration of orange fiber in bologna are ± 2.47 ± 0.91 ± 2.44 often more dry. It can be observed from Figure 4.5% 49.31 6.59 23.05 1 that formulation with addition of 3% of OF, ± 2.60 b ± 0.45 a ± 1.14 bc presented the highest scores in all evaluated 6% 51.01 6.75 24.63 b a b parameters, however, it was also not observed ± 3.09 ± 0.76 ± 1.28 statistical difference among samples with Values in the same column with different letters added 4.5% and 6% of Oat Fiber (OF). indicate significant difference (p <0.05). Std – Standard
Chicken Nuggets with added Oat Fiber Victorino (2008) [6] added wheat and oat fiber Color in emulsions with high levels of mechanically separated meat (CMS), and found that the Global Attributes Taste results of L * are statistically significant (p ≤ 0.05), indicating that both adding wheat fiber and oat fiber influence linearly in the L * parameter, and the higher the addition of Juiceness Texture larger fibers higher the luminosity of the sample. In parameter b*, the standard sample differed statistically from other (p> 0.05). The Figure 1 Average scores obtained by Multiple formulation with the addition of 3% of OF had comparison for breaded chicken (nuggets) added significant difference with the formulation of with 3%, 4.5% and 6% of OAT FIBER. 6% of OF. And the formulation with addition of 4.5% was not statistically different from the IV. CONCLUSION other samples with fibers. Thus, it was found that the higher the addition of OF, the greater the intensity of the brown color. The data obtained in the development of this study indicate: Table 4: Mean scores of sensory analysis by testing - The chemical composition of the samples for multiple comparisons with addition of Oat Fiber met the criteria Formulation Average Scores required by Brazilian legislation; 3% 2.87 ± 1.26 a - The formulation with addition of 6% Oat 4.5% 2.70 ± 1.22 a Fiber impact on the coloring of the final 6% 2.96 ± 1.08 a product, and interfered with the succulence of Means with the same letters in the same column indicate chicken nuggets; no difference at 5% by Tukey test. - All formulations showed good acceptability and indicated excellent purchase intent for The results obtained in the sensory analysis, formulations 3% and 4.5%. specifically for multiple comparisons can be
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This work has proved to be possible develop Normativa n° 06 de 15 de fevereiro de 2001. formulations of restructured products with Regulamento Técnico de Identidade e great acceptance, and showed good behavior Qualidade de Empanados. Anexo III. with addition of OF. However, many variables Brasília, 2001. Disponível em: must be evaluated if there is industrial scale http://extranet.agricultura.gov.br/sislegis- production. An economic evaluation involving consulta. Acesso em: 08 de novembro de 2012 all areas must be performed in order to check availability of raw materials, target consumer, [6] VICTORINO, L. C. S. Efeito da adição packaging and distribution system. These de fibras sobre as propriedades tecnológicas factors should be carefully evaluated to not de emulsões com altos teores de carne de impact the cost and sales of products, which frango mecanicamente separada. 2008. could contribute to the success of the final Dissertação (Mestrado em Tecnologia de product. Alimentos) Universidade Estadual de Campinas, Campinas/SP. ACKNOWLEDGEMENTS [7] BORTOLUZZI, R. C. Aplicação da fibra We are thankful to CAPES and UTFPR for obtida da polpa da laranja na elaboração de supporting this work. FAGC and MRP CNPq mortadela de frango. 2009. Tese (Doutorado research fellows. AG is CNPq/IC scholarship em Ciência dos Alimentos) Universidade de fellow and MAM and CAI are Fundação São Paulo. São Paulo/SP. Araucária/IC scholarship fellows.
REFERENCES
[1] BRASIL. Ministério da Saúde. Agência Nacional de Vigilância Sanitária (Anvisa). Regulamento Técnico sobre Informação Nutricional Complementar. RDC, n°54, de 12 de novembro de 2012. Disponível em: http://portal.anvisa.gov.br/wps/wcm/connect/6 30a98804d7065b981f1e1c116238c3b/Resoluc ao+RDC+n.+54_2012.pdf?MOD=AJPERES. Acesso em 20 de janeiro de 2014.
[2] AOAC. Official Methods of analysis of the assossiation analytical chemists. 18ed; Gaithersburg, Maryland, 2005.
[3] SOARES, A. L. PSE (Pale, Soft, Exudative) em frangos: Implementação de parâmetro de cor e avaliação bioquímica e estrutural do filé (Pectoralis major). 2003. Tese (Doutorado em Ciência dos Alimentos) – Centro de Ciências Agrárias, Departamento de Ciência e Tecnologia dos Alimentos. Universidade Estadual de Londrina, Paraná.
[4] ABNT. Associação brasileira de normas técnicas. Teste de comparação múltipla em análise sensorial de alimentos e bebidas: NBR 13.526. Rio de Janeiro, 1995.
[5] BRASIL. Ministério da Agricultura Pecuária e Abastecimento. Instrução
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