INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR® MASTER

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduction of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%

The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology

Aquafaba is the water solution left over from cooking legumes, mainly chickpeas. The liquid can also be obtained from canned beans. Aquafaba is currently very popular as an egg replacement in vegan diets. The chemical composition of aquafaba depends on the type of legume, variety, genotype and parameters during production, such as cooking time or proportions of water to seeds. Aquafaba can be used for its nutritional properties. Aquafaba is starting to be used more widely in food technology as well, due to its innovative texture-shaping properties. The foaming, emulsifying, gelling and thickening properties of aquafaba can be used in plant-based food recipes, but also in animal-based food recipes and 3D printing. So far, aquafaba has been used to make meringues, cakes, cookies, bread, crackers and vegan dairy substitutes. This raw material is used for the production of low-calorie food and for people on an egg-free diet. Perhaps the potential of this product is greater. The use of waste from legumes will be the answer from food producers to the needs of consumers, for whom environmental protection or the clean label trend are particularly important. In order to effectively use aquafaba in food technology, it is necessary to standardize its production process and conduct further research on the potential of using other legumes

Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); sea salt and liquid acid whey (SAW); sea salt, liquid acid whey and sodium ascorbate (SAWA)) were taken at day 0, 7, 14 and 21 of ripening to assess basic physicochemical properties, thiobarbituric acid-reactive substances (TBARS), peptides content, antioxidant properties and biogenic amines content. It was indicated that the addition the acid whey caused greater acidification of fermented sausages during processing and significantly lower level of biogenic amines and lipid oxidation. At 21 days, the pH and water activity of sausages ranged from 4.74 ± 0.01 to 5.04 ± 0.04 and from 0.868 ± 0.002 to 0.875 ± 0.003, respectively. The synergistic effect of whey and sodium ascorbate was particularly noticeable in the reduction of lipid oxidation products and antioxidant activity of peptides. The results showed a beneficial effect of the addition of acid whey in combination with sodium ascorbate on the quality features of fermented sausage

Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); sea salt and liquid acid whey (SAW); sea salt, liquid acid whey and sodium ascorbate (SAWA)) were taken at day 0, 7, 14 and 21 of ripening to assess basic physicochemical properties, thiobarbituric acid-reactive substances (TBARS), peptides content, antioxidant properties and biogenic amines content. It was indicated that the addition the acid whey caused greater acidification of fermented sausages during processing and significantly lower level of biogenic amines and lipid oxidation. At 21 days, the pH and water activity of sausages ranged from 4.74 ± 0.01 to 5.04 ± 0.04 and from 0.868 ± 0.002 to 0.875 ± 0.003, respectively. The synergistic effect of whey and sodium ascorbate was particularly noticeable in the reduction of lipid oxidation products and antioxidant activity of peptides. The results showed a beneficial effect of the addition of acid whey in combination with sodium ascorbate on the quality features of fermented sausage

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity

Instrumental color measurement of meat and meat products in X-RiteColor® Master

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduc-tion of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%

Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds—Wrzosówka, Uhruska, and Świniarka—and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76–5.12 and 0.902–0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content; no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g−1 of sample, while in fermented meat products it was significant higher (11.59–16.37 mg g−1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80–88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds

Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control