Article
Food Science & Technology
Monica Umana, Pawel Wawrzyniak, Carmen Rossello, Beatriz Llavata, Susana Simal
Summary: This study demonstrates that adding artichoke bracts in oil microencapsulation can improve the stability and encapsulation efficiency of emulsions, while reducing the content of oxidation indicators. Artichoke bract microcapsules have larger particles, lower moisture content, lower solubility, and better antioxidant properties under controlled storage conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Agriculture, Dairy & Animal Science
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung
Summary: Processed meat products are important in our diet, but can pose health risks due to synthetic additives and excessive ingredients. This review explores strategies to improve meat quality by substituting synthetic additives, reducing harmful ingredients like salt and animal fat, and enhancing nutritional value. Natural sources and dietary fiber can be used to replace synthetic additives, while plant polysaccharides and vegetable oils can reduce salt and fat content. Controlling protein and lipid bioavailability is also important. This holistic approach holds promise for improving meat product quality with minimal processing.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Manuel Scerra, Matteo Bognanno, Francesco Foti, Pasquale Caparra, Caterina Cilione, Paolo De Caria, Paolo Fortugno, Giuseppe Luciano, Antonio Natalello, Luigi Chies
Summary: The aim of this study was to assess the effects of high dietary levels of almond hulls on lamb performance and meat oxidative stability. The results showed that partially replacing cereals with 40% almond hulls in the diet can reduce lipid oxidation in meat and improve shelf-life, but it negatively affects the growth parameters of lambs.
Article
Food Science & Technology
Ruggero Menci, Luisa Biondi, Antonio Natalello, Massimiliano Lanza, Alessandro Priolo, Bernardo Valenti, Antonino Bertino, Manuel Scerra, Giuseppe Luciano
Summary: This study investigated the effect of dietary hazelnut skin on the oxidative stability of lamb meat. Results showed that feeding hazelnut skin increased the tocopherols content and reduced lipid oxidation during refrigerated storage. Additionally, the dietary treatment had different effects on meat color parameters but did not affect other oxidative indicators.
Article
Food Science & Technology
Danuta Jaworska, Elzbieta Rosiak, Eliza Kostyra, Katarzyna Jaszczyk, Monika Wroniszewska, Wieslaw Przybylski
Summary: The study found that herbal additives can have antioxidant, antimicrobial and preservative effects in poultry meat, improving microbial quality and sensory quality of the products, with the best results observed when stored at 4 degrees Celsius.
Article
Food Science & Technology
Rebecca A. Furbeck, Regan E. Stanley, Chad G. Bower, Samodha C. Fernando, Gary A. Sullivan
Summary: The effects of sodium chloride and nitrite concentration on shelf life and physicochemical characteristics of deli-style ham were evaluated. The study found that 200 ppm sodium nitrite provided the longest shelf life to the ham, while 0.7% sodium chloride resulted in inferior quality and the shortest shelf life.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Melina Nuygen, Laura Arvaj, S. Balamurugan
Summary: Sodium chloride is essential in meat products for flavoring, texture, and safety. However, excessive sodium intake can lead to health problems. Developing strategies to reduce sodium, such as alternative ingredients and high pressure processing, can help maintain the quality of sodium-reduced meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Juliana M. Guedes-Oliveira, Yuan H. Brad Kim, Carlos A. Conte-Junior
Summary: This review discusses potential strategies for producing healthy meat products, including genetic selection, nutrition management, and incorporation of health-enhancing ingredients. These strategies not only reduce fat and sodium content but also enhance the overall health value of the products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Araceli Ulloa-Saavedra, Claudia Garcia-Betanzos, Maria Zambrano-Zaragoza, David Quintanar-Guerrero, Susana Mendoza-Elvira, Benjamin Velasco-Bejarano
Summary: This review discusses the advances in the application of natural additives through nanosystems for extending the shelf life of meat and meat products. By using low-cost, eco-friendly methods such as nanotechnology, the incorporation of chemical additives can be reduced while enhancing the functionality of new products.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Food Science & Technology
Mustafa Durmus
Summary: Citrus peel waste, particularly grapefruit essential oil, can be used to enhance the fatty acid profile and extend the shelf life of microencapsulated anchovy oil. The addition of citrus peel essential oils affects the volatile components and PUFA content of the microencapsulated anchovy oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Agriculture, Dairy & Animal Science
Da Young Lee, Seung Yun Lee, Cheorun Jo, Yohan Yoon, Jong Youn Jeong, Sun Jin Hur
Summary: The study aimed to investigate the effects of dietary sodium nitrite and meat on human health, finding that processed meat is not the primary source of sodium nitrite. Although heavy meat consumption may lead to various diseases, it is not the sole cause of colorectal cancer. Sodium nitrite derived from foods and endogenous nitric oxide could have positive effects on human health, such as preventing cardiovascular disease. Further epidemiological studies are needed to understand the impact of dietary sodium nitrite and meat on disease incidence.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ji Won Kim, Hyun Jung Lee, Dong-Jin Shin, Ki Ho Baek, Hae-In Yong, Samooel Jung, Cheorun Jo
Summary: By treating onions with atmospheric pressure plasma, the nitrite content can be increased, especially when egg whites are added during the treatment process. This technique shows potential to replace synthetic sodium nitrite in processed sausages while maintaining product flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Horticulture
Hui Li, Zexuan Huang, Keren Agyekumwaa Addo, Yigang Yu
Summary: This study investigated the effects of different edible coatings on the quality of plums and found that the layer-by-layer coating treatment significantly delayed the deterioration of plums, enhanced antioxidant activity, and preserved higher nutritional content.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Elaine A. dos Santos, Alline Emannuele C. Ribeiro, Aryane R. Oliveira, Maria Lucia G. Monteiro, Eliane T. Marsico, Marcelo Morgano, Marcio Caliari, Manoel S. Soares Junior
Summary: Substituting NaCl with KCl in cooked spam-like products made from mechanically separated tilapia meat had effects on various quality characteristics, such as increased weight loss, fat and water exudation, and decreased hardness. Substitution levels between 15% to 45% showed higher sensory acceptance, with 15% substitution being the most suitable for optimal technological characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)