18 research outputs found
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Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties
Formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons 9 (PAHs) was examined to evaluate the impact of using vegetable oil as fat 10 replacement on carcinogen formation in meat product. Pork patties were formulated 11 with 40% fat replacement by olive oil, sunflower oil or grape seed oil, respectively 12 and cooked at 180oC or 220oC. Control patties contained the highest amount of 13 HCAs compared with all other patties at both temperatures. Olive oil and sunflower 14 oil replacement completely inhibited formation of MeIQ (2-amino-3, 4-15 methylimidazo[4,5-f]quinoline), while grape seed oil completely inhibited MeIQx (2-
16 amino-3,8-dimethylimidazo[4,5-f]quinoxaline), 4,8-DiMeIQx (2-amino-3,4,8-
17 trimethylimidazo[4,5-f]quinoxaline) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-
18 b]pyridine) in patties. Grape seed oil achieved the highest inhibition capacity
19 compared with sunflower oil and olive oil. HCAs increased significantly with cooking
20 temperature (p<0.05), but no difference was observed in total PAHs for patties
21 cooked at different temperature (p>0.05). In conclusion, fat replacement with
22 sunflower oil, olive oil or grape seed oil in pork patties could reduce the formation of
23 HCAs without compromising eating quality
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Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and
effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final
products were evaluated. The results showed that the use of salt substitutes did not affect flow behaviour of soup
samples. Sensory profiling revealed that any group could not manage to reach the same saltiness level with the regular
salt tomato soup (reference); nevertheless, tomato soups with salt formulation D (60% NaCl, 28% KCl, 6% l-lysine
hydrochloride and 6% l-glutamic acid) and E (60% NaCl, 28% KCl and 12% l-glutamic acid) had the most similar
sensory evaluation with the reference. No differences were observed among groups in terms of aw (P > 0.05). On the other hand, the lowest average pH value and the highest aerobic mesophilic counts (87 CFU/g) were observed in the soup with salt formulation E (P < 0.05). The findings suggest that the partial replacement of 40% sodium chloride (NaCl) by 28% potassium chloride (KCl), 6% l-lysine hydrochloride and 6% l-glutamic acid (salt formulation D) seems an alternative approach for reducing the sodium content of tomato soups although it may cause a bit decrease in saltiness and an increase in the number of aerobic mesophilic bacteria (68 CFU/g)
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Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis
This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. Rigor mortis, ATP-related components, K-value, and hardness of rainbow trout muscle during storage were monitored along with impedance. The results showed that the progress of rigor mortis was accompanied by an increase in impedance. Impedance kept decreasing even in rigor state, and during the gradual resolution of rigor mortis with impedance change upon storage of fish was biphasic (r = −0.944, p < .01). Thus, when impedance decreased close to the lowest value, K-value was only about 61.57 ± 0.52%, but still exhibited a high pertinence (r = −0.959, p < .01). A gradual decrease of the hardness of fish muscle upon storage of fish showed a close correlation (r = 0.981, p < .01) with impedance decrease. These results suggested that the impedance measurement has a great potential for predicting the freshness of the rainbow trout during ice storage
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Development and validation of a sensitive enzyme-linked immunosorbent assay for clonidine hydrochloride in pig urine and pork samples
Clonidine hydrochloride (CLO) is a new substitute for a traditionally used adrenergic agonist. The illegal use of CLO in the livestock industry possess potential harm to human health. Hence, it is an urgent need for the rapid detection of CLO residues. Here, we prepared a highly sensitive and specific monoclonal antibody (mAb) and it used to develop an indirect competitive ELISA (ic-ELISA) for the rapid screening of CLO residues. The limit of detection and limit of quantification values of ic-ELISA were as follows: 0.033 and 0.054 ng/mL for pig urine and 0.061 and 0.096 ng/mL for pork, respectively. Recovery experiment indicated that the ic-ELISA posed outstanding accuracy and precision. Furthermore, the results of ic-ELISA were strongly correlated to the results of HPLC. Thus, the ic-ELISA provided a sensitive and rapid on-site detection of CLO residues in pig urine and pork samples
The ratio of systolic and diastolic pressure is associated with carotid and femoral atherosclerosis
BackgroundAlthough the impact of hypertension on carotid intima-media thickness (IMT) and plaques has been well established, its association with femoral IMT and plaques has not been extensively examined. In addition, the role of the ratio of systolic and diastolic pressure (SDR) in the subclinical atherosclerosis (AS) risk remains unknown. We assessed the relationship between SDR and carotid and femoral AS in a general population.MethodsA total of 7,263 participants aged 35–74 years enrolled from January 2019 to June 2021 in a southeast region of China were included in a cross-sectional study. Systolic and diastolic blood pressure (SBP and DBP) were used to define SDR. Ultrasonography was applied to assess the AS, including thickened IMT (TIMT) and plaque in the carotid and femoral arteries. Logistic regression and restricted cubic spline (RCS) models were the main approaches.ResultsThe prevalence of TIMT, plaque, and AS were 17.3%, 12.4%, and 22.7% in the carotid artery; 15.2%, 10.7%, and 19.5% in the femoral artery; and 23.8%, 17.9% and 30.0% in either the carotid or femoral artery, respectively. Multivariable logistic regression analysis found a significant positive association between high-tertile SDR and the higher risk of overall TIMT (OR = 1.28, 95% CI = 1.10–1.49), plaques (OR = 1.36, 95%CI = 1.16–1.61), or AS (OR = 1.36, 95% CI = 1.17–1.57), especially in the carotid artery. RCS analysis further revealed the observed positive associations were linear. Further analyses showed that as compared to the low-tertile SDR and non-hypertension group, high-tertile SDR was associated with increased risks of overall and carotid TIMT, plaques, or AS in both groups with or without hypertension.ConclusionsSDR is related to a higher risk of subclinical AS, regardless of hypertension or not, suggesting that as a readily obtainable index, SDR can contribute to providing additional predictive value for AS
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A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells
To develop a salt substitute with low sodium
content, the water-soluble components of seaweed, kelp,
clamshell, oyster shell, semen cassiae, cuttlefish bone, inula
flower, Arabia cowry shell, and sanna leaf were extracted
with water. The aqueous extracts of nine species of plants
and marine animal shells were obtained after drying the
plants and shells at 105 °C until achieving a constant
weight. The hedonic scale test revealed that the clamshell
and cuttlefish bone aqueous extracts tasted distinctly salty.
The result of the degree of difference test showed that the
1 % clamshell extract solution (m/v) and 0.6 % cuttlefish
bone extract solution (m/v) both had equivalent saltiness of
0.6 % NaCl (m/v). In contrast, the sodium content in the
cuttlefish bone extract solution was 27 % less than that in
a NaCl solution of the same degree of saltiness. Therefore,
a novel salt substitute will be developed in future studies in
accordance with the principles of bionics and a deep understanding
of the salty taste interactions among key salty
components in the cuttlefish bone extract
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Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review.
Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts
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The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs
Spices are commonly used as flavour enhancer and natural antioxidants in processed meat products. However,
effect of spices on the formation of carcinogens especially heterocyclic amines (HCAs) and polycyclic aromatic
hydrocarbons (PAHs) in different meat system has yet been investigated. In this study, 0.5% garlic, onion, red
chilli, paprika, ginger and black pepper powder was added into beef and chicken meatballs fried at 180 °C.
Formation of HCAs and PAHs was examined to evaluate the inhibitory efficiency of spices in beef and chicken
meatballs. Control meatballs (without adding spice) contained the highest amount of HCAs compared with all
spice added meatballs of both beef and chicken. All the spices powder reduced the formation of total HCAs, while
ginger powder achieved the highest inhibition efficiency compared with all other spices. The correlation coefficient
(r) between antioxidant capacity of spices and total HCAs was - 0.853 (p < 0.01) for TEAC and −0.712
(p < 0.05) for ORAC. Chicken meatballs contained less HCAs than beef, but no difference was observed in total
PAHs between beef and chicken meatballs (p > 0.05). Both electron transfer and hydrogen donation were
involved with the inhibitory effect of spices for developing HCAs, but only electron transfer mainly in the
formation of PAHs. In conclusion, antioxidant capacity of spices determined their efficiency in prohibiting
formation of HCAs and PAHs, and meat type affected the formation of HCAs, but not PAHs
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Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are developed during
meat processing, may play key roles in the imposing health risk. The consumption of ready to eat (RTE)
meat products has increased dramatically in recent years due to their convenience. Therefore, it is
essential to evaluate its health risk and provide dietary intake guidance to the general public. 11 RTE
meat products were selected from UK market including chicken, pork and fish to investigate their health
risks in concern of HCAs and PAHs levels. HCAs and PAHs were extracted by solid-phase extraction and
analysed by HPLC-DAD/FLU. Chargrilled chicken contained the highest amount of HCAs (37.45 ± 4.89 ng/
g) and PAHs (3.11 ± 0.49 ng/g), followed by roasted bacon (HCAs 15.24 ± 1.31 ng/g, PAHs 1.75 ± 0.17 ng/g)
and honey roast salmon (HCAs 17.12 ± 5.86 ng/g, PAHs 0.38 ± 0.09 ng/g). The high dietary intake of HCAs
was from chargrilled chicken and ham, which could contribute to the increase in breast cancer and
colorectal adenoma. While cancer risk associated with PAHs intake from RTE meat products was relatively
low according to the Lifelong Average Daily Intake of UK consumers
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Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline
Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100g), K (1-1.5 g/100g) and Mg (0.3-0.5 g/100g) and free amino acids such as lysine (28-41 mg/100g), glutamic acid (20-31 mg/100g), aspartic acid (20-56 mg/100g) and arginine (54-109 mg/100g), which are known to influence salty taste. The sensory panel found that 2.5% addition of samphire extract produced a significantly saltier taste than the control product (0.7% NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products