Article
Chemistry, Applied
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: This study found that long-term frozen storage affects the flavor compounds in marinated raw beef meat, with six flavors identified as markers to indicate the impact of frozen storage in all beef samples. The markers were mainly aldehydes and alcohols, suggesting their origin from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly, while carbonyl content increased linearly in all samples during frozen storage.
Article
Agriculture, Dairy & Animal Science
Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan. M. Hassan, Nilesh. P. Nirmal, Sajid Maqsood
Summary: This study compared the changes in protein and lipid fractions and quality attributes of camel meat, beef, and mutton during 9 days of refrigerated storage. Camel meat showed higher lipid oxidation compared to beef and mutton. All meat types exhibited a decrease in haem pigments and redness, indicating oxidation. Camel meat and mutton had higher drip loss compared to beef. Camel meat was also tougher, with higher hardness values, which decreased over time indicating degradation of structural proteins.
Article
Food Science & Technology
Bowen Yan, Wenlu Bai, Yuan Tao, Weijian Ye, Wenhai Zhang, Nana Zhang, Jianlian Huang, Wei Chen, Daming Fan
Summary: Hairtail (Trichiurus lepturus) muscle proteins are vulnerable to oxidative denaturation during frozen storage. This study examined the changes in quality of these proteins using physicochemical analysis and proteomics at temperatures of -7°C or -23°C. The results showed that the space between myofibers increased and parts of myofibers degraded as storage time extended. The decrease in freshness of hairtails with storage time was indicated by an increase in K value and TVB-N value.
Article
Agriculture, Dairy & Animal Science
M. Werenska, A. Okruszek
Summary: The objective of this study was to investigate the changes in functional properties, color parameters, and sensory evaluation of breast and leg muscles from geese during frozen storage. The results showed that frozen storage time had a negative impact on water holding capacity and water binding capacity of the muscles. Sensory evaluation and color parameters also showed unfavorable changes during frozen storage. Therefore, it is suggested that the optimal frozen storage time for these muscles should be no longer than 180 days.
Article
Food Science & Technology
Jun Qi, Hui-min Yan, Ying Xu, Ya -lin Peng, Chuan-kang Jia, Min Ye, Zhi-hao Fan, Guo-yuan Xiong, Lin Mei, Xing-lian Xu
Summary: The study demonstrates that the protein concentration and particle size of chicken broth change significantly with increased storage time of frozen chicken. The depolymerization of gelatin enhances the emulsifying ability and aroma retention of the broth prepared from chicken following short-term frozen storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shuyi Qian, Xia Li, Hang Wang, Waris Mehmood, Chunhui Zhang, Christophe Blecker
Summary: The study found that freezing storage temperature and duration affected the physicochemical properties of beef myofibrillar protein. Lowering freezing temperature may not minimize protein denaturation in a limited storage duration, while higher storage temperature resulted in more severe denaturation. The differences between -12 and -18 degrees Celsius did not significantly affect protein properties over 168-day storage.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Huilin Cheng, Eun-Young Jung, Sumin Song, Gap-Don Kim
Summary: The effect of freezing raw meat on the quality characteristics of beef jerky was investigated. Frozen-thawed beef showed lower moisture content, lower drying yield, and higher shear force compared to fresh or frozen beef. Freezing raw beef resulted in decreased fat content and increased color characteristics of the jerky. The microstructure of beef jerky was altered by freezing. Longer curing times increased the moisture content of jerky made using frozen meat. Jerky made using frozen or frozen-thawed meat was tougher due to excessive fat and moisture loss.
Article
Biochemistry & Molecular Biology
Marian Gil, Mariusz Rudy, Renata Stanislawczyk, Paulina Duma-Kocan
Summary: Consumers are increasingly avoiding highly processed foods due to awareness of the negative effects of additives or high temperatures on food. This study investigates the complex effects of traditional cooking and sous vide heat treatment, cold storage time, and muscle type on the physicochemical and sensory properties of beef. The results demonstrate that a low-temperature cooking time of just 2 hours can yield positive results in sensory evaluation.
Article
Multidisciplinary Sciences
Sol-Hee Lee, Hack-Youn Kim
Summary: The study aims to explore the possibility of developing dry-cured meat unique to South Korea by considering the differences between Hanwoo and Holstein cattle breeds. The analysis of physico-chemical characteristics and aging process revealed the appropriate manufacturing period and the presence of fermentation and aging flavors in the dry-cured ham.
Article
Food Science & Technology
Youngjae Cho, Junhwan Bae, Mi-Jung Choi
Summary: This study investigated the impact of different types and concentrations of vegetable oil on the quality of meat analogs and analyzed their physiochemical properties. The results showed that meat analogs with orange oil had higher water content and liquid-holding capacity, as well as higher antioxidant activity. Sensory evaluation indicated a decrease in soy odor and an increase in juiciness with the addition of orange oil, improving the overall quality of the meat analogs.
Article
Agriculture, Dairy & Animal Science
M. Werenska, A. Okruszek
Summary: This study investigated the changes in fatty acid composition in vacuum-packaged and frozen stored breast and leg muscles of female White Koluda geese. The results showed that the storage time and muscle type affected the fatty acid profile, with leg muscles containing higher proportions of mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acids (PUFA) compared to breast muscles.
Article
Chemistry, Applied
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: This study evaluated the effect of frozen storage on volatile aldehydes, volatile alcohols, lipid oxidation, and fatty acid composition in marinated roasted beef meat. The results showed that the concentrations of volatile aldehydes and volatile alcohols changed with storage periods, as well as the composition of fatty acids. Moreover, there was a positive correlation between flavor compounds and fatty acids, E-nose, and sensory notes.
Article
Chemistry, Applied
Lu Lu, Ke-Xue Zhu
Summary: This study compared the deterioration of pre-fermented frozen dough during frozen storage and freeze-thaw cycles by analyzing various characteristics. The results showed that freeze-thaw cycles had a more significant negative effect on the dough, and yeast had a negative impact on gluten aggregation.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Hyun Cheol Kim, Ki Ho Baek, Yee Eun Lee, Taemin Kang, Hyun Jun Kim, Dongheon Lee, Cheorun Jo
Summary: We identified key metabolites reflecting microbial spoilage and successfully differentiated between unfrozen and frozen/thawed meat using 2D qNMR analysis. This study also revealed changes in metabolites during meat storage, which can be used to evaluate meat freshness.
NPJ SCIENCE OF FOOD
(2022)
Article
Food Science & Technology
Madison P. Wagoner, Tristan M. Reyes, Virgina E. Zorn, Madison M. Coursen, Katie E. Corbitt, Barney S. Wilborn, Charles W. Starkey, Terry D. Brandebourg, Aeriel D. Belk, Tom Bonner, Jason T. Sawyer
Summary: The study evaluated the fresh characteristics of previously frozen steaks during a simulated retail display and found that vacuum packaging films can delay the detrimental effects caused by frozen storage on steaks.
Article
Food Science & Technology
Maryam Habibi Zarabadi, Mahdi Kadivar, Javad Keramat
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Article
Food Science & Technology
Babak Mousavi, Mahdi Kadivar
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Article
Biochemical Research Methods
Somayeh Layeghi-Ghalehsoukhteh, Jafar Jalaei, Mehdi Fazeli, Parastoo Memarian, Seyed Shahram Shekarforoush
IET NANOBIOTECHNOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Ladan Aminlari, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh, Saeed Nazifi, Javad Sajedianfard, Mohammad Hadi Eskandari
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2019)
Article
Food Science & Technology
Azadeh Naseri, Hajar Shekarchizadeh, Mahdi Kadivar
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2019)
Article
Food Science & Technology
Zahra Ebadi, Hamidreza Ghaisari, Behjat Tajeddin, Seyed Shahram Shekarforoush
Summary: The study found that nanocellulose and nanowood particles exhibited the highest water absorption capacity at thicknesses below 100 microns. Nanowood biofilms showed the highest water absorption rate in the shortest time, as well as the highest water vapor permeability at lower thicknesses. Additionally, both nano biofilms showed improved mechanical properties with high elongation at break and low tensile strength values.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Majid Mohammadzadeh, Enayat Berizi, Seyed Shahram Shekarforoush
Summary: The study focused on replacing NaCl with KCl in the production of emulsion-type sausages. It was found that the addition of KCl and yeast extract did not significantly impact the physical, chemical, and microbiological properties of the sausages, and actually improved the taste. Therefore, it is possible to produce healthier emulsion-type sausages with appealing sensory qualities.
FOOD SCIENCE & NUTRITION
(2021)
Article
Chemistry, Applied
Sayed Mohammad Sahafi, Sayed Amir Hossein Goli, Mahdi Kadivar, Jaleh Varshosaz, Atefe Shirvani
Summary: This study produced pomegranate seed oil nanoemulsions loaded with varying amounts of alpha-tocopherol, with optimal formulation showing favorable features such as small droplet diameter, high encapsulation efficiency, and good oxidative stability. The nanoemulsions demonstrated potential as a delivery system under harsh environmental conditions.
Article
Food Science & Technology
Safoora Pashangeh, Seyed Shahram Shekarforoush, Mahmoud Aminlari, Saeid Hosseinzadeh, Victor Nizet, Samira Dahesh, Samane Rahmdel
Summary: This study identified histamine-degrading bacteria in goat and sheep milk in Iran and showed that histamine-degrading activity is a crucial criterion for introducing fermenting organisms to reduce histamine content in various food products. Seven Staphylococcus species were found to be capable of degrading histamine, which was previously unknown.
FOOD SCIENCE & NUTRITION
(2022)
Article
Immunology
Mojgan Manzari, Fereshteh Fani, Masoud Alebouyeh, Alaleh Moaddeli, Marjan Rahnamaye Farzami, Maneli Amin Shahidi, Seyed Shahram Shekarforoush
Summary: This study investigated the frequency and characteristics of Salmonella isolates from food-producing animals and human diarrheal samples in Shiraz, Iran. The results showed high rates of multidrug resistance among the isolates, with specific Salmonella species circulating between different sources over time. Mutations in key genes and the presence of resistant genes were also identified in the isolates.
COMPARATIVE IMMUNOLOGY MICROBIOLOGY AND INFECTIOUS DISEASES
(2022)
Article
Food Science & Technology
Fatemeh Rezaei, Saeid Hosseinzadeh, Sara Basiri, Mohammad-Taghi Golmakani, Amin Gholamhosseini, Seyed Shahram Shekarforoush
Summary: The effects of incorporating Shirazi thyme oil nano emulsion (SNE) into carboxymethyl cellulose (CMC) coating on the quality of Pacific white shrimp were investigated. Results showed that SNE could improve the microbial and lipid oxidation quality of the shrimp. SNE treatment also enhanced the texture, melanosis, and sensory acceptability of the coated shrimps, but higher concentration of SNE decreased acceptability.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Instruments & Instrumentation
Fatemeh Sadat Nazeri, Mahdi Kadivar, Iman Izadi
Summary: Monitoring fermentation in bread dough is crucial in the bread making process. The newly designed fermetron system was validated for accurate measurement of dough pressure and temperature in real-time fermentation conditions through rheological tests. Results confirmed the effectiveness of fermetron in monitoring dough fermentation, while also highlighting the impact of flour sample quality on the fermentation process.
SENSING AND IMAGING
(2021)
Article
Chemistry, Applied
Reihane Moghassem Hamidi, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh, Sara Basiri
Summary: The combination of NEW and PAA showed the strongest antimicrobial activity and can significantly extend the shelf life of chicken meat. All treatments were effective in reducing microbial populations, and the pH value of meat samples increased with storage time.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Food Science & Technology
Marjan M. Hashemi, Mahmoud Aminlari, Mehdi M. Forouzan, Esmaeel Moghimi, Maryam Tavana, Shahram Shekarforoush, Mohammad Amin Mohammadifar
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2018)
Article
Food Science & Technology
Khadijeh Abhari, Dornoush Jafarpour, Seyed Shahram Shekarforoush
FOODS AND RAW MATERIALS
(2018)