Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products

Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

IntroductionFish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application of non-thermal novel technologies can improve the extraction. High-pressure processing (HPP) has long been used for the preservation and extension of the shelf life of seafood. It also constitutes a promising technology for the increased recovery of valuable compounds, such as lipids and proteins. The objective of this study was to assess the yield and the chemical composition of the fractions obtained after enzymatic hydrolysis on a mixture of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) rest raw material pretreated by high-pressure (HP).MethodsSix different pretreatments were applied prior to enzymatic hydrolysis; 600 MPa x 8  min, 600 MPa x 4  min, 400 MPa x 8  min, 400 MPa x 4  min, 200 MPa x 8  min, 200 MPa x 4  min.Results and discusssionThese applied pretreatments did not yield higher oil extraction compared to the control. However, the fish protein hydrolysates (FPH) contained higher amount of protein when compared to the FPH obtained from the control

The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins

Svrha je ovog istraživanja bila utvrditi utjecaj kuhanja u vakuumu (sous vide) pri različitim temperaturama te dodatka dvaju komercijalnih antioksidanasa (ekstrakta ružmarina i smjese ekstrakta ružmarina i askorbil palmitata) na kakvoću atlantske skuše (Scomb¬er scombrus) tijekom hladnog skladištenja. Fileti skuše tretirani su antioksidansima i kuhani u vakuumu 10 ili 20 min pri 70 ili 80 °C, te skladišteni 1, 3, 9 ili 15 dana pri (0±1) °C. Pomoću višestruke regresijske analize praćene su promjene u udjelu suhe tvari i pepela, kalo, oksidacija i topljivost proteina te promjene u teksturi kuhanih fileta skuše kuhanih tijekom skladištenja. Zaključeno je da dulje vrijeme hladnog skladištenja najviše smanjuje kalo, vjerojatno jer denaturirani proteini ponovno apsorbiraju vodu koju su otpustili tijekom kuhanja. Istovremeno se povećala karbonilacija proteina u uzorcima skuše, čime se smanjila topljivost proteina te povećala čvrstoća mišića ribe. Međutim, utvrđeno je da se dodatkom antioksidansa karbonilacija proteina u ispitanim uzorcima smanjila.The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosemary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were treated with the antioxidants, exposed to sous-vide cooking at 70 and 80 °C for 10 and 20 min, and further stored for 1, 3, 9 and 15 days at (0±1) °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible reabsorption of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the fish muscle. However, the use of antioxidants has shown to be highly efficient in decreasing the protein carbonylation in the analysed fish samples

Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

peer-reviewedThe study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40 °C. Dry matter, water-holding capacity, protein solubility and oxidation, lipid oxidation, microbiological parameters, low molecular weight metabolites (LMW) and color parameters, were analyzed. The texture of fishcakes prepared on the basis of these fish minces was also studied, showing a decrease in firmness along with an increase in pressure. A marked inhibition of microbial growth was observed in fish minces when increasing the pressure level of HP-treatment. However, no significant effect (p < 0.05) on the content of primary and secondary lipid oxidation products was observed between untreated and 300 MPa-pressurized fish samples. The results suggested that HP-treatment could be successfully applied to both lean and fatty fish samples for reduction of microbial growth with minor changes in product quality. Industrial relevance. The application of high pressure (HP) treatment of 200 and 300 MPa could be successfully applied to both lean and fatty fish species before freezing for reduction of microbial growth. The degree of lipid oxidation is decreasing with an increase in pressure as a result of inactivation of prooxidative endogenous enzymes. Fish minces become slightly lighter and softer after HP-treatment conducted at 200 MPa due to denaturation of proteins, thus enhancing sensory properties of fishcakes prepared thereof

Senzorna i fizikalno-kemijska kakvoća popečaka od bakalara obogaćenih atlantskom skušom

Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may also affect the consumer acceptance. The aim of this study is to assess the physicochemical and sensory quality of novel fish cake prototypes prepared from haddock and mackerel mince. Experimental approach. Fillets of haddock and Atlantic mackerel were used as raw material for preparation of fish cakes. The fish fillets were minced, mixed together (in haddock/mackerel mass ratio of 100:0, 75:25 and 50:50%) with salt, potato starch, pepper and full fat milk. Physicochemical and sensory analyses were further performed. Results and conclusions. The fatty acid composition analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic acid and docosahexaenoic acid can easily be reached by consumption of fish cakes enriched with mackerel. The oxidation levels of all fish cakes were low in terms of peroxide value and thiobarbituric acid reactive substance assay (TBARS). Fish cakes prepared with higher mass fraction of mackerel mince (>50%) had significantly (p50%) fish cakes due to higher myoglobin content in the fish muscle. Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to the accumulation of water-soluble (r=0.990, p<0.05) and fat-soluble (r=0.976, p<0.05) TBARS. Metabolites relevant for taste and quality were quantified by using 1H nuclear magnetic resonance (NMR) spectroscopy. The mass fraction of anserine, trimethylamine oxide and β-alanine decreased, while the mass fraction of histidine, glutamic acid and alanine increased with the addition of mackerel. Sensory tests have shown the addition of mackerel did not reduce consumer acceptability towards the new fish cakes. Novelty and scientific contribution. The research demonstrated that Atlantic mackerel can be successfully used for partial replacement of white fish species in fish cake formulations to produce healthy and tasty ready-to-cook products and increase the consumption of small pelagic fish in Europe.Pozadina istraživanja. Bilo bi poželjno povećati udjel pelagične ribe bogate dugolančanim omega-3 masnim kiselinama u prehrani. Djelomičnom zamjenom tradicionalno korištene bijele ribe pelagičnom ribom povećao bi se udjel omega-3 masnih kiselina, a time i hranjiva vrijednost proizvoda, no to može utjecati na prihvatljivost proizvoda kod potrošača. Svrha je ovoga rada bila procijeniti fizikalno-kemijska i senzorna svojstva ribljih popečaka, pripremljenih prema novim recepturama od smjese bakalara i skuše. Eksperimentalni pristup. Fileti bakalara i atlantske skuše korišteni su kao sirovina za pripremu ribljih popečaka. Fileti su samljeveni, pomiješani u omjerima bakalara i skuše od 100:0, 75:25 i 50:50, dodani su im sol, krumpirov škrob, papar i punomasno mlijeko, te su ispitana fizikalno-kemijska i senzorna svojstva dobivenih popečaka. Rezultati i zaključci. Analiza sastava masnih kiselina pokazala je da se preporučena dnevna doza od 250 mg eikozapentaenoične i dokozaheksaenoične kiseline može vrlo lako postići konzumacijom ribljih popečaka obogaćenih skušom. Peroksidni broj i udjel reaktivnih spojeva tiobarbiturne kiseline potvrdili su da je stupanj oksidacije svih uzoraka popečaka bio nizak. Riblji popečci s većim udjelom mesa skuše (50 %) imali su bitno (p<0.05) mekaniju teksturu od ostalih uzoraka zbog većeg udjela masti. Osim toga, ti su uzorci bili tamniji od onih s većim udjelom bakalara (50 %), zbog većeg udjela mioglobina u mišiću ribe. Povrh svega, riblji popečci s većim udjelom mljevene skuše imali su intenzivniju žutu boju zbog nakupljanja reaktivnih spojeva tiobarbiturne kiseline topljivih u vodi (r=0.990, p<0.05) i u masti (r=0.976, p<0.05). Metaboličkim profiliranjem NMR spektara određen je maseni udjel 30 metabolita u uzorcima ribljih popečaka. Nakon dodatka mesa skuše smanjili su se udjeli anserina, trimetilamin N-oksida i β-alanina, a povećali udjeli histidina, glutamina i alanina. Senzorni su testovi pokazali da se nakon dodatka skuše nije smanjila prihvatljivost popečaka kod potrošača. Novina i znanstveni doprinos. Ovo je istraživanje pokazalo da atlantska skuša može uspješno zamijeniti dio mesa ribe u recepturama za riblje popečke, radi dobivanja zdravih i ukusnih polugotovih proizvoda s kojima se može povećati konzumacija male pelagične ribe u Europi

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

peer reviewedCold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products

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

Valuable Food Molecules with Potential Benefits for Human Health

The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders

Use of Industry 4.0 technologies to reduce and valorize seafood waste and by-products: a narrative review on current knowledge

Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted

Emerging trends in the agri-food sector: digitalisation and shift to plant-based diets

Our planet is currently facing unprecedented interconnected environmental, societal, and economic dilemmas due to climate change, the outbreak of pandemics and wars, among others. These global challenges pose direct threats to food security and safety and clearly show the urgent need for innovative scientific solutions and technological approaches. Backed by the current alarming situation, many food-related trends have emerged in recent years in response to these global issues. This review looks at two megatrends in agriculture and the food industry; the shift to vegetable diets and the digital transformation in food production and consumption patterns. On one side, several innovative technologies and protein sources have been associated with more sustainable food systems and enhanced nutritional quality and safety. On the other side, many digital advanced technologies (e.g., artificial intelligence, big data, the Internet of Things, blockchain, and 3D printing) have been increasingly applied in smart farms and smart food factories to improve food system outcomes. Increasing adoption of vegetal innovations and harnessing Industry 4.0 technologies along the food supply chain have the potential to enable efficient digital and ecological transitions