Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Stefan Simunovic, Vesna Z. Dordevic, Mladen Raseta, Mirjana Lukic, Jose M. Lorenzo, Ilija Djekic, Igor Tomasevic
Summary: The objective of this study was to investigate the effect of fat reduction on the quality of tea sausage. The results showed that fat level significantly influenced various quality traits, while oxidative stability, colour and microbiological parameters were not affected. Sensory analysis indicated that the fat level can be reduced to 17.5% without negatively affecting the quality.
Article
Food Science & Technology
Kai Shan, Yuanyue Yao, Jingyi Wang, Tianming Zhou, Xianming Zeng, Miao Zhang, Weixin Ke, Hui He, Chunbao Li
Summary: In this study, the probiotic strain Bacillus cereus DM423 was used as a co-starter to improve the flavor of Lactiplantibacillus plantarum fermented sausage. The addition of DM423 enhanced protein and fat hydrolysis, resulting in the production of various flavor compounds. This research highlights the potential of using B. cereus DM423 as a co-starter for the development of fermented meat products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Summary: This study aimed to determine the optimal fermentation temperature for dry-fermented sausage. The microbial population, pH, moisture content, color, TBARS, VBN, and E-nose were analyzed. The results showed that a fermentation temperature of 25 degrees C with the GD starter culture exhibited the best results.
Article
Microbiology
Chen Liu, Wen-jiao Xue, Hao Ding, Chao An, Sai-jian Ma, Yao Liu
Summary: This study assessed the probiotic potential of Lactobacillus strains derived from artisanal fermented vegetables in Shaanxi, China. The results showed that several strains exhibited great probiotic potential with specific health benefits, indicating their suitability for the production of functional foods.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Lana S. Rosa, Mariana L. Santos, Joel P. Abreu, Ramon S. Rocha, Erick A. Esmerino, Monica Q. Freitas, Eliane T. Marsico, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adrieli A. Souza, Fabio C. S. Nogueira, Adriano G. Cruz, Anderson J. Teodoro
Summary: The effect of probiotic strains on fermented whey-milk beverages was evaluated during storage. The addition of probiotics increased α-amylase and α-glucosidase inhibition and antioxidant activities, with the best effect observed after 15 days of storage. L. casei-01 showed higher metabolic activity and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed improvements in alpha-glucosidase inhibition and the presence of peptides with various activities.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
V. B. Chandana Kumari, Sujay S. Huligere, Ramith Ramu, Shrisha Naik Bajpe, M. Y. Sreenivasa, Ekaterina Silina, Victor Stupin, Raghu Ram Achar
Summary: Fermented foods contain beneficial microbes that can regulate biomolecule metabolism, offering various health benefits. This study characterized and validated lactic acid bacteria species isolated from fermented beetroot, confirming their probiotic activity. The isolates exhibited high survival rates, adherence capability, colonization, antibacterial and antibiotic activity, and potential as functional food and health-related products. The findings also highlighted their exceptional antidiabetic potential, making them valuable for further research in this field.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Review
Food Science & Technology
Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Na-Kyoung Lee, Hyun-Dong Paik
Summary: The recent focus on screening novel probiotic strains from various food sources highlights their multiple therapeutic effects and functionalities. Research has confirmed the ability of probiotics to lower disease risk. Incorporating these novel strains in fermented dairy products can improve product characteristics and safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Yan Zhang, Yubing Hou, Shunliang Zhang, Nanqing Jing, Hongxing Zhang, Yuanhong Xie, Hui Liu, Jianguo Yan, Jianhua Ren, Junhua Jin
Summary: Bifidobacterium animalis A12 strain was evaluated for its growth activity, tolerance, and enzyme activity in fermented sausage, as well as its contribution to texture and flavor. Results showed that B. animalis A12 had high tolerance to NaCl and nitrite, and had protease and lipase activities. Fermented sausages with B. animalis A12 had lower pH values and unique aldehyde flavor components. The experimental group at 18 h had the highest content of volatile flavor substances and amino acids, and better color and texture characteristics. This suggests that B. animalis A12 has the potential to be used as a starter culture for improving flavor and texture in fermented sausage.
Article
Food Science & Technology
Yue Sui, Jiantao Liu, Yixin Liu, Ya Wang, Yiwen Xiao, Boliang Gao, Du Zhu
Summary: In this study, the cholesterol-lowering properties of lactic acid bacteria (LAB) isolated from naturally fermented tangerine vinegar were evaluated. Some strains showed potential antioxidant and probiotic properties, with strain NF4 demonstrating the best cholesterol removal rate and survival rate, suggesting its potential as a hypolipidemic probiotic.
Article
Microbiology
Kriti Ghatani, Subarna Thapa, Shankar Prasad Sha, Sourav Sarkar, Debabrata Modak, Soumen Bhattacharjee
Summary: This study investigated the probiotic attributes, safety, and effects on hypercholesterolemia of Enterococcus durans and Enterococcus lactis strains. The results showed that both strains exhibited hypocholesterolemic activity in vitro and effectively reduced serum cholesterol levels in Sprague-Dawley rats. Additionally, the probiotic-treated groups showed increased lactobacilli counts and decreased coliform and E. coli counts in fecal samples. This study provides new insights into the potential of these strains for cholesterol-lowering and improving gut health.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Nutrition & Dietetics
Jianjun Tian, Xueqian Yang, Kaiping Zhang, Yanhong Zhao, Feng Cheng, Ye Jin
Summary: In this study, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, were selected from traditional Inner Mongolian air-dried meat products due to their potent antibacterial activity and tolerance to acid, salt, and nitrite. The volatiles of fermented sausages inoculated with Lactobacillus helveticus ZF22 and TR1-1-3 were studied during fermentation and storage. The results showed that the inoculation increased the proportion of acids, ketones, and alkanes in the sausages, and certain esters were more abundant in ZF22 and TR1-1-3 than in ZR. The volatile compound compositions of the three sausages differed significantly, indicating that inoculating them with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Summary: Fermented sausages made with strains derived from Kimchi, Doenjang, and spontaneous fermented sausage showed high proteolysis and excellent sensory evaluation results, with increased protein content and solubility, as well as enhanced flavor, tenderness, and overall acceptability.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
Article
Food Science & Technology
Nelson Pereira, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Goncalves, Marta Abreu
Summary: Lactic fermentation of unripe green tomatoes can be used as a tool to produce food ingredients, with Lactiplantibacillus, Leuconostoc, and Weissella being the main LAB genera identified. Promising starter cultures for manufacturing probiotic fermented foods from unripe green tomatoes include autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides.
Article
Food Science & Technology
Lilian Fachin Leonardo Betiol, Rodrigo Rodrigues Evangelista, Marcio Augusto Ribeiro Sanches, Rodrigo Correa Basso, Beatriz Gullon, Jose M. Lorenzo, Andrea Carla da Silva Barretto, Javier Telis Romero
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Tiago Luis Barretto, Elisa Rafaela Bonadio Bellucci, Roger Darros Barbosa, Marise Aparecida Rodrigues Pollonio, Javier Telis Romero, Andrea Carla da Silva Barretto
Article
Food Science & Technology
Mirian dos Santos, Paulo E. S. Munekata, Mirian Pateiro, Giseli Carvalho Magalhaes, Andrea Carla Silva Barretto, Jose Manuel Lorenzo, Marise Aparecida Rodrigues Pollonio
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Elisa Rafaela Bonadio Bellucci, Paulo E. S. Munekata, Mirian Pateiro, Jose M. Lorenzo, Andrea Carla da Silva Barretto
Summary: Red pitaya extract showed strong antioxidant effects in pork patties, enhancing color stability and delaying oxidative deterioration.
Article
Food Science & Technology
Gilmar Borges de Paiva, Marco Antonio Trindade, Javier Telis Romero, Andrea Carla da Silva-Barretto
Summary: This study aimed to evaluate the antioxidant effect of different natural antioxidants on the quality of frozen caiman meat nuggets containing high mechanically separated caiman meat. The results showed that licorice extract has the potential to improve the quality of the nuggets.
Article
Food Science & Technology
Joao Marcos dos Santos, Eduardo Oliveira Ignacio, Camila Vespucio Bis-Souza, Andrea Carla da Silva-Barretto
Summary: The study demonstrated that adding microcrystalline cellulose, resistant starch, and oat fiber can improve the technological performance and sensory quality of reduced fat-reduced salt fermented sausages. These dietary fibers also showed additional benefits, such as increasing the population of lactic acid bacteria and enhancing antioxidant effects.
Article
Food Science & Technology
Marcio Augusto Ribeiro Sanches, Patricia Maria Onofre Colombo Silva, Tiago Luis Barretto, Roger Darros-Barbosa, Andrea Carla da Silva-Barretto, Javier Telis-Romero
Summary: Ultrasound in wet salting of beef increases NaCl content, reduces denaturation temperature of myofibrillar proteins and water activity, without affecting meat color. This technology shows potential for accelerating the salting process under the given operational conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elisa Rafaela Bonadio Bellucci, Joao Marcos dos Santos, Larissa Tatero Carvalho, Tais Fernanda Borgonovi, Jose M. Lorenzo, Andrea Carla da Silva-Barretto
Summary: Research has shown that acai extract can be used as a natural antioxidant in refrigerated pork patties, helping to increase antioxidant activity and reduce lipid oxidation without affecting the food's chemical composition. A concentration of 250 mg/kg acai extract is the best option for application in this case.
Review
Food Science & Technology
Tiago Luis Barretto, Marcio Augusto Ribeiro Sanches, Mirian Pateiro, Jose Manuel Lorenzo, Javier Telis-Romero, Andrea Carla da Silva Barretto
Summary: Ultrasound technology can improve the physicochemical and sensory properties of meat and meat products, such as water holding capacity, color, instrumental texture, and sensory acceptance.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Marcio Augusto Ribeiro Sanches, Nicholas Matheus Lapinskas, Tiago Luis Barretto, Andrea Carla da Silva-Barretto, Javier Telis-Romero
Summary: The objectives of this research were to evaluate the influence of ultrasound and salt concentration on salt gain in salted pork meat and to investigate the applicability of mathematical models to simulate salt gain. The results showed that ultrasound-assisted brine and increasing salt concentration in the brine significantly increased the NaCl content in the salted meat. The salt diffusion coefficients also increased as a result. All models tested showed predictability of experimental data and confirmed that ultrasound accelerated the salt gain during wet salting. The Azuara model presented the highest coefficients of determination and was chosen to predict the experimental data and simulate the wet salting process.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Biochemistry & Molecular Biology
Elisa Rafaela Bonadio Bellucci, Camila Vespucio Bis-Souza, Ruben Dominguez, Roberto Bermudez, Andrea Carla da Silva Barretto
Summary: This review summarizes the studies on the application of natural extracts from various plant sources as potential antioxidants in meat products, and discusses their roles in preserving product quality.
Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Carlos Alberto Alves Junior, Elisa Rafaela Bonadio Bellucci, Joao Marcos dos Santos, Marcello Lima Bertuci, Andrea Carla da Silva Barretto
Summary: The demand for clean label foods has driven research in the meat product sector. Adding L-lysine and dietary fiber can improve the texture and emulsion stability of meat products.
Article
Agriculture, Multidisciplinary
Marcio Augusto Ribeiro Sanches, Patricia Maria Onofre Colombo Silva, Roger Darros Barbosa, Javier Telis Romero, Andrea Carla da Silva Barretto
Summary: This study characterized cuts of muscle from different crossbreeds of cattle and evaluated their chemical composition, water content, and lipid oxidation under different brining conditions. The results showed that ultrasound can accelerate mass transfer during wet brining of beef cuts, regardless of the crossbreeds studied.
Article
Agriculture, Multidisciplinary
Elisa Rafaela Bonadio Bellucci, Tiago Luis Barretto, Jose Manuel Lorenzo Rodriguez, Camila Vespucio Bis-Souza, Francisco Jose Barba, Ndrea Carla da Silva Barretto
Summary: The use of natural colorants in meat products can improve color and overall acceptance, but does not have an antioxidant effect. Adding natural colorants while reducing nitrite levels can achieve high acceptability in Brazilian sausages.
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.
