Article
Food Science & Technology
Fahrettin Gokhun Tokay, Ali Can Alp, Pinar Yerlikaya
Summary: By systematically optimizing the addition of MTGase, pressure weight, and setting time, the study found that restructured European seabass meat can maintain its quality during frozen storage, with the potential for increased consumption and commercialization of restructured fish products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Ana Kaic, Zlatko Janjecic, Silvester Zgur, Monika Sikic, Klemen Potocnik
Summary: Transglutaminases are enzymes used in meat processing to improve the cohesion and texture of meat products. This study investigated the quality traits of intact and restructured chicken meat supplemented with different proportions of transglutaminase. The results showed that enzyme-supplemented restructured meat had lower cooking loss and greater tenderness compared to intact meat, without affecting sensory attributes. Therefore, transglutaminase supplementation can be valuable in enhancing yield and texture of minced chicken meat.
Article
Chemistry, Applied
Junchao Zhu, Zipeng Liu, Ling Chen, Bo Zheng
Summary: The study explores the synergistic effects of TG and SP on the quality and nutritional characteristics of highland barley noodle, which lead to improved protein network and enhanced properties. The findings indicate that the addition of TG and SP can create a low GI noodle with optimal rheological and textural properties, providing guidance for the creation and improvement of highland barley noodle.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
E. Coll-Brasas, A. Possas, P. Berg, V. Grabez, B. Egelandsdal, S. Bover-Cid, E. Fulladosa
Summary: The study characterized the color, texture, and physicochemical properties of restructured Fenalars, as well as assessed the microbiological safety implications during the production process. Results showed that reducing salt content increased softness and omitting nitrite decreased redness, potentially increasing the growth potential of Listeria monocytogenes. Predictive microbiology and process optimization are essential for ensuring the safety and quality of salt reduced restructured Fenalars without additives.
Article
Food Science & Technology
Bruno Moreira-Leite, Rafael Antunes, Joao Cotas, Nuno Martins, Nuno Costa, Joao P. Noronha, Paulina Mata, Mario Diniz
Summary: The study aims to investigate the effects of minimal processing, specifically Modified Atmosphere Packaging (MAP), on the physicochemical characteristics and food safety of two seaweed species. Results show that the MAP treatment can inhibit the respiration rate of seaweeds, preserve their color and texture, and reduce microbial contamination. Both seaweeds met the food safety requirements during the 15-day storage period.
Article
Food Science & Technology
Feifei Zhou, Zhen Zhu, Chenlong Wang, Siyao Zhao, Shuting Han, Likun Chen, Yi Ding, Chao Liao, Xiran Li, Yan Xu, Yuanxia Chen, Jie Yang, Saikun Pan, Wenbin Wang, Lingzhao Wang, Luxin Wang
Summary: This study revealed the main origins of microorganisms in roasted seaweed snacks. Dried laver had the highest levels of aerobic plate counts, while crushed pumpkin seeds and almond flakes had higher coliform and mold counts. The roasting process reduced the microbial loads in seaweed snacks. The microbiota of roasted seaweed snacks was closely correlated with that of dried laver.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Chunhui Dong, Jing Zhao, Li Wang, Jiang Jiang
Summary: This study investigated the effects of two pea protein isolates modified by ultrasonication or pH adjustment on the gelling and rheological properties of myofibrillar protein gels. The results showed that the modified protein isolates, especially the pH-adjusted ones, exhibited good performance through transglutaminase cross-linking. In addition, the hardness and water holding capacity of the composite gels containing MP and pH-adjusted protein isolates were comparable to those of MP gels containing a higher concentration of SPP. Therefore, the modified protein isolates in collaboration with transglutaminase can improve the gel properties and reduce the addition of sodium pyrophosphate.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Dairy & Animal Science
A. Samoylov, K. Schwean-Lardner, T. G. Crowe, W. Daley, A. Giorges, B. Kiepper, D. Bourassa, B. Bowker, H. Zhuang, K. Christensen, R. J. Buhr
Summary: This paper focuses on alternative methods for initial broiler processing, including slaughter at the farm immediately after catching. The FSaT approach can improve bird welfare and well-being, as well as bring additional benefits such as improving yield efficiencies and reducing labor requirements.
Article
Agriculture, Dairy & Animal Science
Balamuralikrishnan Balasubramanian, Sureshkumar Shanmugam, Sungkwon Park, Neeraja Recharla, Jin Su Koo, Ines Andretta, In Ho Kim
Summary: Seaweed is rich in potential bioactive substances and essential nutrients, making it a potential choice as a poultry feed additive with beneficial effects on growth performance, relative organ weight, nutrient digestibility, fecal microbial counts, and gut health in broilers.
Article
Food Science & Technology
Sun Lee, Dong-Shin Kim, Yejin Son, Huong-Giang Le, Seung Wha Jo, Jungmi Lee, Yeji Song, Hyun-Jin Kim
Summary: Salt treatment time has a significant effect on the quality of fermented foods, as shown in this study on soy sauce moromi extract (SSME). Different salt treatment times resulted in changes in microbial populations, enzymatic activity, metabolite profiles, and sensory quality of SSME, affecting its appearance and taste.
Article
Multidisciplinary Sciences
Youyoung Choi, Shin Ja Lee, Hyun Sang Kim, Jun Sik Eom, Seong Uk Jo, Le Luo Guan, Jakyeom Seo, Hanbeen Kim, Sang Suk Lee, Sung Sill Lee
Summary: Several brown seaweed species were investigated on their potential to reduce methane production in rumen fermentation. Results showed that seaweed extracts were effective in decreasing methane yield and altering the microbial populations in the rumen.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Applied
Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij, Rattiya Waeonukul
Summary: The physicochemical properties and in vitro protein digestibility of alginate/calcium (AC) restructured pork steak hydrolyzed with bromelain with the addition of LA gellan, LM pectin, and kappa-carrageenan at various concentrations were evaluated. The study found that the addition of kappa-carrageenan improved the water holding capacity, mastication properties, and reduced adhesiveness of the AC samples.
Article
Agriculture, Multidisciplinary
Zhipeng Gu, Shuhui Liu, Zhouwei Duan, Rui Kang, Meihui Zhao, Guanghua Xia, Xuanri Shen
Summary: The study showed that using 0.2% citric acid treated restructured fish products and surimi products resulted in significant improvements in various properties. The use of citric acid altered protein content, promoted degradation of myosin chains, and changed secondary structures of the products, leading to new functional products with added commercial value.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Dimitri Meier, Andreas J. Greve, Arjun Chennu, Marit R. van Erk, Thirumahal Muthukrishnan, Raeid M. M. Abed, Dagmar Woebken, Dirk de Beer
Summary: Our study found that in hypersaline microbial mats, oxygenic photosynthesis is inhibited at saturation salinities, leading to decreased rates of other energy generation processes. Consequently, complete element cycling required for self-sustaining microbial communities only occurs at lower salt concentrations.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Optics
Xuecheng Li, Zhenfang Liu, Min Huang, Qibing Zhu
Summary: The study extracted mean spectral features from RSI of beef samples, confirming the effectiveness of RSI compared to conventional spectral features and demonstrating its reliability in rapid and non-invasive detection of restructured beef.
Article
Agriculture, Multidisciplinary
Camila de Souza Paglarini, Vitor A. S. Vidal, Wanessa Ribeiro, Ana P. Badan Ribeiro, Oigres D. Bernardinelli, Ana M. Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini, Marise A. Rodrigues Pollonio
Summary: Incorporating a high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil in reduced salt and fat Bologna sausage led to reductions in fat and sodium content, as well as increases in fiber content and polyunsaturated fatty acids. Sausages with EG exhibited brighter colors, denser microstructure, higher lipid oxidation levels, and improved elasticity and cohesion compared to the control group. Sensory evaluation indicated acceptable scores for the EG-incorporated products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Sirine Ben Slima, Imen Trabelsi, Naourez Ktari, Mouna Kriaa, Asehraou Abdeslam, Ana Maria Herrero, Francisco Jimenez-Colmenero, Claudia Ruiz-Capillas, Riadh Ben Salah
Article
Chemistry, Applied
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignacio Camara, Ana M. Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio
Summary: Gelled emulsions (GE) used as animal fat replacers in Bologna sausages resulted in reduced fat content, increased hardness, and higher lipid oxidation rates. Consumer tests indicated that the reformulated sausages were acceptable, but CATA tests revealed issues with the sensory properties of sausages with partial or total pork fat replaced with GE.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Chemistry, Applied
Irene Munoz-Gonzalez, Claudia Ruiz-Capillas, Marina Salvador, Ana M. Herrero
Summary: Polyphenols in emulsion gels (EGs) demonstrate antioxidant properties and the highest content of hydroxytyrosol was found in EGs containing grape seed and olive extract (ESO). EGs with added polyphenols, particularly grape seed extract (ESG), showed higher contents of gallic acid, flavanol monomers, and derivatives. The addition of different polyphenol extracts influenced the color and texture parameters of the EGs.
Article
Chemistry, Applied
Tatiana Pintado, Irene Munoz-Gonzalez, Marina Salvador, Claudia Ruiz-Capillas, Ana M. Herrero
Summary: This study evaluates the use of emulsion gels containing polyphenol extracts as animal fat replacers in the development of frankfurters, which improved lipid content and stability. The addition of polyphenol extracts significantly influenced color, pH, and texture parameters, with reduced-fat samples showing lower total viable counts. pH and texture parameters changed significantly during chilled storage while lipid structure remained unaffected.
Article
Food Science & Technology
Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana Maria Herrero, Tatiana Pintado
Summary: The addition of E. faecium CECT 410, either as free cells or in alginate beads, was effective in producing probiotic dry-fermented sausages, with acceptable weight losses and lower pH values during ripening and storage. The sausages with probiotics via alginate beads had higher protein and fat content, but lower moisture content, without affecting lipid oxidation. Counts of E. faecium CECT 410 remained high throughout the ripening and storage periods, making it an effective method for probiotic sausage production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Simona Grasso, Tatiana Pintado, Jara Perez-Jimenez, Claudia Ruiz-Capillas, Ana Maria Herrero
Summary: The study aimed to develop muffins containing upcycled sunflower flour and evaluate its effects on various nutritional aspects. Results showed that the inclusion of sunflower flour significantly improved all parameters analysed, leading to a more balanced amino acid profile. Upcycled ingredients like sunflower flour could be used to enhance the nutritional quality of baked goods and communicate potential benefits through appropriate EU nutrition claims on packaging.
Review
Food Science & Technology
Claudia Ruiz-Capillas, Ana M. Herrero
Summary: This review highlights the importance of developing meat products with healthier lipid content and discusses the use of structured lipids as a strategy to achieve this goal. Vibrational spectroscopy techniques are also discussed as tools to analyze the structural characteristics of lipid materials and their incorporation in health-enhanced meat products. Further research in this area could help in selecting the best lipid material to achieve specific technological properties in healthier meat products.
Review
Food Science & Technology
Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Gonzalo Delgado-Pando
Summary: This review summarizes the main sensory methods and consumer research as key components in the development of new products, particularly focusing on meat products. Different types of sensory analyses, from traditional to new rapid techniques, play crucial roles in assessing product quality and market feasibility. Understanding consumer attitudes, behaviors, and emotions is essential, along with utilizing virtual reality for more realistic sensory analysis conditions.
Editorial Material
Food Science & Technology
Claudia Ruiz-Capillas, Ana M. Herrero
Article
Food Science & Technology
Ada Maria Barone, Marija Banovic, Daniele Asioli, Erin Wallace, Claudia Ruiz-Capillas, Simona Grasso
Summary: Consumers generally have a negative attitude toward healthier meat products due to unfamiliarity and perception of over-processing. However, partial meat-substitution with plant-based ingredients together with fat and salt reduction show specific conditions under which consumers' acceptance would be possible.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Ana M. Herrero, Claudia Ruiz-Capillas
Summary: Society is demanding optimized lipid content in meat products for health reasons. Meat reformulation strategies involving solid-fat lipid materials made from vegetable and/or marine oils are being explored, with a focus on emulsion gels and oil bulking agents for creating healthier meat products. The properties of meat products reformulated with these lipid materials are not negatively impacted.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Editorial Material
Food Science & Technology
Claudia Ruiz-Capillas, Ana M. Herrero
Review
Food Science & Technology
Miriam M. Selani, Ana M. Herrero, Claudia Ruiz-Capillas
Summary: With consumers' changing perception of meat products, there is a growing interest in healthier meat products. In response, academia and industry have worked to reformulate meat products, particularly dry fermented meat products. The use of plant antioxidants to control lipid oxidation in dry fermented meat products is an effective strategy.
Article
Polymer Science
Ana M. Herrero, Claudia Ruiz-Capillas
Summary: The presence of chia oil significantly affects the technological and structural properties of SPI/EG, resulting in lower redness, higher lightness and yellowness, and increased texture and gel strength compared to SPI/G. Changes in the protein secondary structure, specifically higher alpha-helix and lower beta-sheet, turn, and unordered structures, were observed after chia oil incorporation, which correlated with the observed textural modifications.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
