Effect of Incorporation of Tribulus terrestris on Microbiology Characteristic of Cooked Chevon Sausages

Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preservative) on microbiology characteristic of cooked chevon sausages (goat meat sausages). Methodology: Meat emulsion for chevon sausages was prepared and was divided in four parts, as follows first part was kept as control and in which Tribulus terrestris/Gokshura was not added and rest three parts were incorporated with different levels of Tribulus terrestris/Gokshura viz. being T1 (0.25%), T2 (0.50%), T3 (0.75%). All samples were vacuum packaged and assessed for microbiological characteristic under refrigerated (41°C) conditions at regular intervals of 0, 14, 28, 42 and 56 days. Three independent experimental trials of the study were conducted and were carried out with duplicate sample analysis (n=6). Results: Incorporation of Tribulus terrestris shows significant (P<0.05) effect on the microbiological characteristics of the products as treated products showed significantly lower values for microbial and yeast and mould counts. Based on microbiological parameters, the products incorporated up to 0.75% extract (T3) of Tribulus terrestris were optimized as best and the products remained safe up to 42nd day of refrigerated storage. Conclusion: Tribulus terrestris successfully improved the shelf life of the products by decreasing the microbiological growth during refrigerated (41°C) storage, thus it is suggested to use it commercially as a natural meat preservative in meat industry

Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of PEF for improving meat tenderness in both pre-rigor and post-rigor muscles during ageing. However, there is a high degree of variability between studies and the underlying mechanisms for the reported outcomes are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. The changes in the calpain activity and protein profile of beef from older animals during ageing is poorly explored and further understanding of biochemical processes is needed to design useful approaches for tenderization. Relatively few experiments have examined the effects of ageing on the quality of beef from older animals. To elucidate the changes in the calpain activity and protein profile of beef from culled dairy cows during ageing, cold-boned Semimembranosus (n=6) and Biceps femoris (n=6) were vacuum packaged and stored for 14 days at 4±1 °C. A significant (P<0.05) effect of ageing was observed on the pH, shear force and myofibrillar fragmentation index of both the muscles. Casein zymography results indicated the presence of intact and autolyzed forms of calpain 1 and calpain 2. An increase in proteolysis was observed in both the muscles during ageing. Ageing for two weeks resulted in reduction (P<0.05) of the shear force of both muscles by 30%, however, the aged muscles were still excessively tough. To evaluate the impact of PEF on the quality of beef from older animals, cold-boned beef Semimembranosus (n=6) and Biceps femoris (n=6) were processed with two different PEF treatments viz. T1 (5 kV, 90 Hz, 20 µs) and T2 (10 kV, 20 Hz, 20 µs) and were vacuum packaged and stored for 14 days at 4±1 °C along with a non-treated control. Samples from venison Longissimus dorsi (n=6) were also treated with PEF [T1 (2.5 kV, 50 Hz, 20 µs) and T2 (10 kV, 90 Hz, 20 µs)] and were subjected to 21 days of ageing at 4±1 °C. An improvement was recorded in calpain activity of all the samples treated with PEF along with an early activation of calpain 2 in beef. Increased proteolysis of troponin-T and desmin was also recorded, however, no significant (P>0.05) impact was observed on the shear force and myofibrillar fragmentation index of any of the muscles. These results provided an experimental evidence for the enzymatic nature of PEF. PEF has been reported to affect the structural and functional properties of proteins, which suggests that it may influence the digestion of meat proteins. To evaluate the impact of PEF on the protein digestion kinetics, PEF-treated beef Semimembranosus and Biceps femoris [T1 (5 kV, 90 Hz, 20 µs) and T2 (10 kV, 20 Hz, 20 µs)] and venison Longissimus dorsi [T1 (2.5 kV, 50 Hz, 20 µs) and T2 (10 kV, 90 Hz, 20 µs)] were subjected to in vitro simulated gastrointestinal digestion. Both raw (n=3) and cooked (n=3) samples were used separately. Samples were collected at 0, 30, and 60 minutes of gastric digestion and 120 and 180 minutes of intestinal digestion. PEF processing affected the digestion kinetics of all the muscles by modifying the protein profile (SDS-PAGE) of the meat digests and significantly (P0.05) for the PEF treated samples whereas no significant (P>0.05) impact was observed on the release of minerals such as Fe, Zn, Cr, Cu, Mg, Ni, Na or K. PEF processing improved the digestion kinetics of the beef and venison during gastrointestinal digestion simulation in both raw and cooked samples. PEF has been shown to accelerate salt diffusion and enhance mass transfer processes in meat indicating a possibility for its application in sodium reduction management. By influencing the cellular and membrane permeability and by affecting structural and functional properties of proteins, PEF is expected to improve the salt diffusion and possibly sodium perception during chewing. The potential use of PEF to reduce sodium in processed meat was investigated using beef jerky as a model system (n=6). Beef jerky was prepared using different levels of NaCl viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF-processing (T2, 0.52 kV/cm, 10 kV, 20 Hz, 20 µs). A significant (P0.05) with control and more than 84% of the panellists preferred T2 samples over T1 for saltiness. No undesirable effects of PEF were observed on colour, yield (%) and oxidative and microbial stability. These results suggest that PEF has a sodium-reduction potential that can play a role in public health. The general scope of the present project was to elucidate how PEF affects the meat quality during ageing and to explore the possible application of PEF in protein digestion and sodium reduction. It was expected that this project will decipher the mechanisms of how PEF affects meat quality and protein digestion and elucidate a possible role of PEF in sodium reduction. Research on PEF-assisted sodium reduction and its role in protein digestion is unavailable in the literature

Proteases and meat tenderization

Tenderness in one of the most important aspects of meat quality particularly for beef, lamb and pork. Aging at refrigerated temperatures allows proteases within the muscle to break up the structure of the myofibrils and tenderises the meat. Calpain 1, a calcium-dependent cysteine protease, is the key enzyme involved and it is activity is regulated by a specific inhibitor, calpastatin. Aging is a complex process and involves other proteases including caspases, cathepsins and calpain 2 and 3. The activity of all of these is modulated by the physical conditions and other proteins within the muscle. Aging does not lead to proteolysis of the connective tissue, which is responsible for the background toughness of different muscles, and exogenous proteases such as papain and actinidin are needed to hydrolyze collagen

Rubia cordifolia based novel edible film for improved lipid oxidative and microbial stability of meat products

submittedVersio

Development of composite meat chocolate fortified with calcium and plant extracts

acceptedVersio

Aloe vera and carrageenan based edible film improves storage stability of ice-cream

publishedVersio

Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements

The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C and ground to develop a powder-based intermediate product. All beef-lung powder (BLP) samples dried at different temperatures showed a 300% water-binding capacity. Drying temperature significantly decreased the haem-iron content and protein quality with highest haem-iron content observed for the samples dried at 50 °C (41% of total-iron content). A significant increase in glycine content was observed with increasing drying temperature. SDS-PAGE results showed lowest protein degradation for BLP-samples dried at 50 °C. While microbiologically safe products were produced at all drying temperatures, BLP-samples dried at 50 °C showed highest protein- and lipid-oxidative stability. The mean values of all the microbial counts were within acceptable limits beyond six-months of storage. Addition of 10% of BLP dried at 50 °C to semolina dough showed no effect on apparent viscosity, however, addition of 10% BLP dried at 70 and 100 °C decreased (P < 0.05) the viscosity. Drying of beef-lungs at 50 °C resulted in a superior quality product. The results demonstrated the potential of BLP as a prospective and cost-effective ingredient for protein-supplement industry

High-pressure processing of fish and shellfish products: Safety, quality, and research prospects

Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications

Birth of dairy 4.0: opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivative

Embracing innovation and emerging technologies is becoming increasingly important to address the current global challenges facing many food industry sectors, including the dairy industry. Growing literature shows that the adoption of technologies of the fourth industrial revolution (named Industry 4.0) has promising potential to bring about breakthroughs and new insights and unlock advancement opportunities in many areas of the food manufacturing sector. This article discusses the current knowledge and recent trends and progress on the application of Industry 4.0 innovations in the dairy industry. First, the “Dairy 4.0” concept, inspired by Industry 4.0, is introduced and its enabling technologies are determined. Second, relevant examples of the use of Dairy 4.0 technologies in milk and its derived products are presented. Finally, conclusions and future perspectives are given. The results revealed that robotics, 3D printing, Artificial Intelligence, the Internet of Things, Big Data, and blockchain are the main enabling technologies of Dairy 4.0. These advanced technologies are being progressively adopted in the dairy sector, from farm to table, making significant and profound changes in the production of milk, cheese, and other dairy products. It is expected that, in the near future, new digital innovations will emerge, and greater implementations of Dairy 4.0 technologies is likely to be achieved, leading to more automation and optimization of this dynamic food sector

The fourth industrial revolution in the food industry—part II: Emerging food trends

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1–17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.The fourth industrial revolution in the food industry—part II: Emerging food trendssubmittedVersio