Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

The aim of this study was to evaluate the influence of dietary linseed oil and antioxidants on the quality of fresh and frozen pork neck stored at -20 °C for six and 12 months. Polish Landrace x Duroc pigs were fed a standard diet (C), a diet supplemented with 3% linseed oil (L1), or a diet with 3% of linseed oil, 1 mg organic selenium (SE)/kg, and 100 mg vitamin E/kg (L2). Chemical components, fatty acid profile and vitamin E content were determined in the fresh meat. Colour, pH and change in the profiles of certain volatile compounds (alcohols, aldehydes, ketones, and esters) were monitored during frozen storage. An electronic nose technique, which was based on ultra-fast gas chromatography, was used to evaluate changes in the profiles of the volatile compounds. After six months of frozen storage, oxidative processes were slower and similar in groups L1 and L2, but less so in meat from C. In pork that was stored for six months, lipid oxidation was not affected by supplementation only with linseed oil (L1). After 12 months of frozen storage, a reduced rate of increase in alcohols, aldehydes and ketones was observed in pork from L2 relative to L1 and C. Lipid oxidation processes in long-stored frozen pork neck were inhibited by the addition of antioxidants to L2. However, a total colour change (ΔE*) of the pork from L1 and L2 was found during storage, which might influence consumers’ decisions to purchase the product.Keywords: colour, fatty acids, freezing, meat quality, volatile component

Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (Agaricus bisporus)

The impact of ozone dose and time of ozonization on the selected physicochemical properties of Agaricus bisporus stored for 14 days in 2 °C was investigated. Mushrooms were subjected to gaseous ozone with increasing concentrations of 0.5, 1.0, and 2.0 mg L−1 and applied two times to ozonization: 30 and 60 min. The following parameters were evaluated: weight loss, internal and external color L*a*b* parameters, overall color change (ΔE), browning index (BI), firmness, total phenolic content (TPC), and total antioxidant activity (TAA). After storage, mushrooms had a higher level of firmness, especially for group ozonized with 2 mg L−1 for 30 or 60 min. Mushrooms from group (1 mg L−1) subjected to ozonization within 30 and 60 min had a high ability to neutralize DPPH-free radical (42.45 ± 0.43 and 41.34 ± 0.29, respectively). Exposure of mushrooms to ozone atmosphere does not cause large changes in quality and physical parameters of Agaricus bisporus

Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil

The growing number of people at high risk of cardiovascular disease development contributed to both changes in diets by consumers and the reformulation of food products by food producers. Cardiovascular diseases are caused by the i.a. consumption of meat that contains animal fat rich in saturated fatty acids (SFA). The use of fat substitutes in meat seems to be a promising tool for the reduction of cardiovascular disease occurrence. In the presented study, beef fat was replaced at 0 (CO), 25 (S-25%), 50 (S-50%), 75 (S-75%), and 100% (S-100%) by a fat substitute in a form of a lyophilized hydrogel emulsion enriched with encapsulated açai oil. The chemical (TBARS, volatile compound profile, fatty acid profile, pH), and physical (TPA, consumer rating, L*a*b* color, cooking loss) analyses were performed on raw and grilled burgers subjected to storage at cold conditions (4 °C) in days 0 and 7. Burgers formulated with hydrogels had a higher content of polyunsaturated fatty acids (PUFAs) of about 32% (p < 0.05) and reduced SFAs by 22%. Reformulation of the burger resulted in lower nutritional indices of the atherogenicity index (AI) (0.8 for CO, 0.3 for S-100%, p < 0.05) and thrombogenicity index (TI) (1.8 for CO, 0.6 for S-100%, p < 0.05), as well as led to an increased h/H ratio (1.3 for CO, 3.9 for S-100%, p < 0.05). Furthermore the application of freeze-dried hydrogels reduced cooking loss. Moreover, consumers did not observe significant differences (p < 0.05) between the control and S-25% and S-50% burgers. Thus, the use of lyophilized hydrogels formulated with konjac flour and sodium alginate and enriched with encapsulated acai oil can be successfully applied as a fat substitute in beef burgers

Applications of electronic noses in meat analysis

Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups

Influence of <i>Nigella sativa</i> L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté

The purpose of this study was to investigate the effect of Nigella sativa L. (NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). The study was conducted on a negative control (C), a positive control with the addition of antioxidant (CB) butylated hydroxyanisole (E320), and two groups with the addition of NS oil at the level of 1.9% (O1) and 3.8% (O2). The quality parameters tested in the meat were colour (measured in the CIELab system), lipid oxidation products, the fatty acid profile, thrombogenicity (T1), atherogenicity (A1), and the ratio of hypocholesterolemia to hypercholesterolemia (h/H). After roasting the pâtés, their volatile compound profiles were studied and sensory tests were conducted. A significant effect of NS oil additive on meat colour was found and ΔE for C-O2 increased faster during storage than for C-O1 and C-CB. NS oil additive in pork pâté improved the fatty acid profile. Significant differences in the rate of the fatty acid profile change during storage were observed with the addition of 3.8% NS oil compared to the other groups. Only the O2 group showed no change in PUFA content, while the h/H ratio was approximately 20% higher in the groups with added oil. The addition of NS oil also slowed the growth of TBARSs compared to the C and CB groups. The volatile compound profile of the raw pâté was most influenced by the proportion of terpenes in the NS oil. After two months of meat storage, the O1 pâté received the highest sensory ratings

The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts

Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity, the profile of volatile compounds, microbial count, pH and color measured in herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica dioica; Polygonum aviculare; Vaccinium myrtillus; Taraxacum officinale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalis; Leonurus cardiaca; Ballota nigra; Andrographis paniculata) obtained with its usage. The surface morphology of extracted herbs was examined as well. Herbs used for extraction were ground and suspended in water before cold plasma treatment, which is a novel approach not studied before. Most plasma-treated extracts were characterized by a higher content of polyphenols (11 out of 12). Content of flavonoids and anthocyanins increased in four extracts and in the case of anthocyanins was significantly higher in comparison to control (up to 77%). The antioxidant activity measured at least by one method (ABTS, DPPH, FRAP) was also higher in nine plasma-treated solutions. Moreover, plasma decreased total aerobic bacteria, affected the color and increased pH of the extracts. The surface structure of the plant material after the extraction process was significantly damaged, which probably led to a higher extraction yield of bioactive compounds and in consequence to the higher antioxidant activity of extracts obtained with the cold plasma treatment