Inorganic additives in meat production and processing

E3S Web of Conferences, Год журнала: 2024, Номер 510, С. 01028 - 01028

Опубликована: Янв. 1, 2024

The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact Finial food quality. products (ham, bacon, frankfurters, sausages, salami, so on) are treated with additives to increase shelf life and/or taste (curing, smoking, salting, or application of chemical preservatives additives). One area focus is preservation extension other identify effects benefits. By incorporating natural additives, such as essential oils plant extracts, through nano systems, antioxidant improved properties have been observed when applied directly during manufacturing processes. Additionally, general trend a decrease in level sodium chloride products. Many studies looked into use NaCl substitutes limit pro-oxidant control microbial development, including Potassium Chloride (KCl), K-lactate, Calcium (CaCl 2 ) Magnesium (MgCl microspheres it should be governed minimise substances reduce consumers.

Язык: Английский

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The improvement of storage quality of Harbin red sausage by coating with oregano essential oil loaded zein-pectin-chitosan nanoparticles

Food Packaging and Shelf Life, Год журнала: 2024, Номер 43, С. 101274 - 101274

Опубликована: Март 22, 2024

Язык: Английский

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Sage (Salvia officinalis L.): A botanical marvel with versatile pharmacological properties and sustainable applications in functional foods

South African Journal of Botany, Год журнала: 2024, Номер 169, С. 361 - 382

Опубликована: Май 2, 2024

Язык: Английский

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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Gels, Год журнала: 2025, Номер 11(1), С. 55 - 55

Опубликована: Янв. 10, 2025

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, high acceptance as additives. This review focuses on the application polysaccharide beneficial roles in meat products by focusing several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, carrageenan). Firstly, recent advancements are briefly introduced, along with structure potential prospects. Then, comprehensively summarized highlighted, including retarding lipid protein oxidation, enhancing nutritional improving texture color quality, providing antibacterial activity, monitoring freshness, acting a cryoprotectant, printability, ensuring security. Finally, challenges opportunities also introduced.

Язык: Английский

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Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

Plants, Год журнала: 2023, Номер 12(19), С. 3385 - 3385

Опубликована: Сен. 25, 2023

In this study, Salvia officinalis L. and sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but significant qualitative quantitative differences. main compound found the EO (SOEO) was camphor (19.0%), while (SCEO), it linalyl acetate (59.3%). Subsequently, vitro antimicrobial activity of EOs against eight pathogenic strains evaluated. disc diffusion method showed lysis zone Gram-positive bacteria. minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL 11.2 mg/mL, indicating that each has specific activity. Both also antiradical DPPH radicals total antioxidant addition, preservative effect SOEO (9.2%) SCEO (9.2%), alone or combination, tested ground beef, Listeria monocytogenes inoculated into raw beef during cold storage Although individual improved biochemical, microbiological, sensory parameters samples, combination more effective complete inhibition after 7 days at 4 °C. show could be used as safe natural preservatives various food and/or pharmaceutical products.

Язык: Английский

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Mixture design of α‐pinene, α‐terpineol, and 1,8‐cineole: A multiobjective response followed by chemometric approaches to optimize the antibacterial effect against various bacteria and antioxidant activity

Food Science & Nutrition, Год журнала: 2023, Номер 12(1), С. 574 - 589

Опубликована: Ноя. 1, 2023

α-Pinene, α-terpineol, and 1,8-cineole are compounds naturally present in essential oils, although their amounts vary from oil to oil. Although several studies have reported antibacterial antioxidant effects, there few reports on the synergistic or antagonistic effects of combinations. The objective this study was investigate combined effect these three compounds. To our knowledge, is first report prediction optimal combination using mixture design approach. experimental activity α-pinene, mixtures depended proportion each compound target strain, with minimum inhibitory concentrations (MIC) ranging 0.31 1.85 mg/mL. Using increased simplex-centroid design, containing 0.33% molecule proved be most effective against

Язык: Английский

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Recent advances in phytochemistry, pharmaceutical, biomedical, phytoremediation, and bio-preservative applications of Lobularia maritima

South African Journal of Botany, Год журнала: 2023, Номер 165, С. 202 - 216

Опубликована: Дек. 30, 2023

Язык: Английский

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Exploring the antimicrobial and antioxidant properties of TdGASA2 protein: From molecular insights to a promising natural preservative for Tunisian cheese shelf-life enhancement

Food Bioscience, Год журнала: 2024, Номер 61, С. 104884 - 104884

Опубликована: Авг. 5, 2024

Язык: Английский

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Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation

Journal of Food Science and Technology, Год журнала: 2025, Номер 62(3), С. 433 - 452

Опубликована: Янв. 15, 2025

Язык: Английский

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Mechanism, application, and prospect of bioprotective cultures in meat and meat products

Food Chemistry, Год журнала: 2025, Номер 476, С. 143474 - 143474

Опубликована: Фев. 19, 2025

Язык: Английский

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