The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; control diet with 6% of oil blend (CO); control with 2.5% of grape seed extract (GS); control with 2.5% of grape seed extract and 6% of oil blend (GSO); control with 25% of Cistus ladanifer (an aromatic bush widespread in Portugal; CL); control with 25% of C. ladanifer and 6% of oil blend (CLO). The muscle longissimus dorsi was then subjected to the analysis of volatile compounds (SPME–GC/MS). The CLO diet increased the concentration of heptanal, 3-hydroxy-2-butanone and 2-ethyl-phenol in muscle compared to the CL diet. When lambs received the CL diet, their meat contained lower amounts of 4-heptenal compared to the other treatments. The meat of the GS and GSO lambs contained similar amounts of volatile compounds deriving from lipid oxidation (such as heptanal, 2-nonenal, 4-heptenal and 3-hydroxy-2-butanone). These results indicate that in the presence of grape seed extract, oil supplementation did not enhance the production of lipid-derived volatile compounds. Verbenone and 2,2,6-trimethyl-cyclohexanone were detected only in the meat of the Cistus-fed lambs, suggesting that these compounds could be markers of feeding Cistus-containing diets. Meat volatile compounds profile allowed to discriminate between the lambs receiving C. ladanifer and those not receiving this bush in the diet.     

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P<0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P=0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat.     

Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants

Is the sensory quality of eggs influenced by adding vegetable lipids, animal and vegetable sources of n − 3 polyunsaturated fatty acids (n − 3 PUFA), and/or natural antioxidants to the hens diet? To answer this question three feeding experiments were conducted adding either palm butter, grape seed oil, flax seed oil, n − 3 PUFA such as flax seed and marine algae and the natural antioxidant rosemary to the hens diet. For each experiment a standard diet was used as control. The results suggested that vegetable lipids (palm butter, grape seed, flax seed), n − 3 PUFA (flax seed and marine algae) and rosemary may be used to hens fed diet without affecting the sensory properties of eggs.The sensory quality of eggs was evaluated on hard boiled, scrambled eggs and Madeira cake.In this work, we report the first sensory characterization of eggs and products containing eggs obtained from hens diet based on grape and algae plus vitamin E and rosemary extract.     

Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal

Oxidized lipids that form during digestion of a meal have the potential to promote reactions that incur vascular disease. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 h during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Grape seed extract (GSE) at 0.1% of the meat weight accelerated lipid peroxide formation in SGF. Increasing concentrations of GSE decreased the ability of iron to partition into isolated microsomes. Swine trials were conducted in which cooked meat or cooked meat with added antioxidants were fed (seven meals during seven days). Lipid oxidation products were measured in chylomicrons from blood samples that were withdrawn 3 and 4 h after the last meal. Each of the antioxidant treatments that prevented lipid oxidation in SGF also inhibited formation of conjugated dienes in blood chylomicrons (P < 0.05). Mechanisms of polyphenol effects are discussed.     

Ascorbate,green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO₂), SA (100 SO₂ + 400 sodium ascorbate), ST (100 SO₂ + 300 GTE) and SG (100 SO₂ + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO₂-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO₂ on beef patties, especially against meat oxidation. This suggested that the quantity of SO₂ added can be reduced to obtain healthier raw meat products.     

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

This study investigated the influence of direct atmospheric pressure plasma (APP) treatment on nitrite levels and physiochemical quality of meat batter during the mixing process. A compact APP system was developed for installation on top of a food mixer. Meat batter composed of pork, water and sodium chloride (80:20:1, w/w/w) was treated with APP during mixing. Plasma treatment gradually increased the temperature of meat batter over 60 min from 0.2 °C to 20 °C. Total aerobic bacterial count of meat batter was not influenced by plasma treatment for 30 min (p > 0.05). The nitrite level in meat batter increased steadily with increasing plasma treatment duration (p < 0.05), reaching 65.96 ppm at 30 min. Consequently, the CIE a*- and b*-values of cooked meat batter gradually increased and decreased, respectively, as the time of plasma treatment increased. According to the results, direct APP treatment can replace nitrite addition in cured meat processing.     

Temperature-dependent kinetics of grape seed phenolic compounds extraction: Experiment and model

The kinetics of a batch solid–liquid extraction of total phenolic compounds (PC) from milled grape seed (Vitis vinifera L. cv. “Frankovka”) using 50% ethanol at different extraction temperatures (25–80 °C) was studied. The maximum yield of PC was 0.13 kg_GAE/kg_db after 200 min of extraction in agitated vessel at 80 °C. A new model based on the assumptions of a first order kinetics mechanism for the solid–liquid extraction and a linear equilibrium at the solid–liquid interface was developed. The model involves the concept of broken and intact cells in order to describe two successive extraction periods: a very fast surface washing process followed by slow diffusion of phenolic compounds from grape seeds to the solvent.The proposed model is suited to fit experimental data and to simulate the extraction of phenolic compounds, which was confirmed by the correlation coefficient (r ? 0.965), the root mean square error (RMSE ? 0.003 kg_GAE/kg_db) and the mean relative deviation modulus (E ? 2.149%). The temperature influenced both equilibrium partition coefficients of phenolic compounds and transport properties, which is manifested by a relatively high value of activation energy (23–24) kJ/mol and by values of effective diffusivity in seed particles.     

Effect of chilling applied to suckling lamb carcasses on hygienic,physicochemical and sensory meat quality

The effect of post mortem temperature treatment on suckling lamb carcass and meat quality was study. Conventional (2 °C for 24 h), ultra-rapid (− 20 °C for 3.5 h, 2 °C until 24 h) and slow chillings (12 °C for 7 h, 2 °C until 24 h) were compared. Total viable counts (TVC), weight losses, and pH and temperature falls were recorded on carcasses. Meat colour, water holding capacity (WHC), Warner-Bratzler shear force, sarcomere length and sensory analysis were evaluated in M. longissimus. Ultra-rapid treatment reduced TVC and weight losses. The pH decline was faster in slow chilled carcasses than in faster chilled carcasses. No significant differences were found for colour and WHC. Slow treatment carcasses showed significantly lower shear force and higher sarcomere length. In the sensory analysis, tasters also rated the early post mortem slow-treated meat as more tender, less fibrous and chewy. Therefore, delay chilling in suckling lamb carcasses made it possible to obtain meat with better organoleptic characteristics, without affecting weight loss or hygienic quality.     

Effect of Quillaja saponaria dietary administration on colour,oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb

Eighteen Barbarine lambs were assigned during 77 days to three dietary treatments (n = 6): control, oat hay ad libitum and 400 g of concentrate; QS60 and the QS90 control diet supplemented with 60 mg and 90 mg Quillaja saponaria (QS) bark extract/kg dry matter, respectively. The analysis of pre-frozen longissimus dorsi muscle showed that the QS90 treatment reduced meat redness (a*) and saturation (C*) measured after 2 h of blooming. It also reduced the rate of decrease in a* values (P = 0.02) during 14 days of refrigerated storage. Supplementation with QS extended meat colour stability by reducing (P < 0.05) the rate of increase in hue angle (H*) values. Neither the rate of metmyoglobin accumulation at the meat surface nor lipid peroxidation over storage duration differed between treatments. The overall meat volatile compound profile was similar between the groups. We conclude that supplementing QS affects meat colour development at the meat surface and extends its stability without producing detrimental effects on meat volatile compounds.     

Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions

Six bacterial species were evaluated to determine their inhibitory effects on Clostridium perfringens in vitro (brain heart infusion broth) and in situ (chicken breast meat) under temperature abuse conditions (4 ± 1 °C for 12 h, followed by 7 h at 28 ± 1 °C and then 4 ± 1 °C for 53 h). During abusive storage, rapid growth of C. perfringens from vegetative cell and spore inocula was observed, exhibiting a 2.68–3.37 log CFU/mL (or g) increase in bacterial counts. In the presence of Pediococcus pentosaceus P1 or Lactobacillus fermentum R6, the counts of C. perfringens remained unchanged in the samples containing vegetative cells at the end of storage (P < 0.05); for those containing spores, the germination and outgrowth were also effectively inhibited, decreasing in bacterial counts of > 1.9 log CFU/mL (or g) compared to those of the control (P < 0.05). The pH of chicken meat was slightly declined by 0.09 in the presence of L. fermentum (P > 0.05), and the inhibitory effect against C. perfringens was ascribed to non-acid antimicrobial substances. These results indicate a potential solution for bio-protecting chicken meat from C. perfringens growth.Industrial relevanceClostridium perfringens is a common pathogen that contaminates meat and meat products, but the organism cannot multiply under cold chain conditions at 4 °C. However, it was reported that temperature abuses commonly occurred during the transportation, storage or retail display of the food chill chain. During the abusive storage, C. perfringens could grow rapidly, which may lead to food poisoning. It is a serious problem for food safety.In this study, Lactobacillus fermentum R6 was found to show effective inhibition on both the growth of C. perfringens vegetative cells and the germination and outgrowth of its spores in chicken meat (P < 0.05) under temperature abuse conditions, and also it had a minimal effect on the pH of the meat (P > 0.05). The results reveal a potential technology for bio-protecting chicken meat from C. perfringens growth.     

Citharexylum solanaceum fruit extracts: Profiles of phenolic compounds and carotenoids and their relation with ROS and RNS scavenging capacities

Citharexylum solanaceum is a native fruit from Brazil, which both bioactive compounds and antioxidant potential were not yet investigated. Thus, the freeze-dried extracts of seed and pulp + skin of C. solanaceum fruits were obtained after solid-liquid extraction with ethanol and their bioactive compounds composition, namely phenolic compounds and carotenoids, were determined. The antioxidant capacity of both extracts against physiologically relevant reactive oxygen species (ROS) and reactive nitrogen species (RNS) was further investigated. Both C. solanaceum extracts showed high contents of phenolic compounds; however, pulp + skin extract presented 2.4-times more phenolic compounds (33.54 mg/g) than the seed extract (14.09 mg/g). Verbascoside (phenylpropanoid) was the major compound identified in both extracts (11–25 mg/g). Regarding the carotenoid composition, all-trans-lutein (14–42 μg/g) and all-trans-β-carotene (13–44 μg/g) were the major compounds in both extracts. The high content of phenolic compounds and carotenoids in pulp + skin extract might explain its higher scavenging capacity against all the ROS/RNS as compared to seed extract. In general, both extracts showed better scavenging capacity for the RNS than for the ROS. Our results indicate that C. solanaceum fruits can be explored as an important natural source of antioxidant compounds.     

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds

The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10–12 months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (p < 0.01) and had lower shear force and drip loss than Chall lambs (p < 0.05). The meat color of Zel lambs was higher for both a* (p < 0.001) and b* (p < 0.01) compared to Chall lambs. Meat from Zel lambs was more tender (p < 0.01) and more juicy (p < 0.05) than Chall lambs. The PUFA:SFA fatty acid ratio (P:S) was higher (p < 0.05) and the n−6:n−3 PUFA ratio was lower in Chall compared to Zel lambs (p < 0.05). Overall, these results show that the eating quality of Zel lambs was better, but that this was at the cost of less favorable fatty acid profiles and poorer meat color.     

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Accumulation of fluorescent pigments in cooked bovine meat (M. Longissimus thoracis) was studied in relationship with the heating parameters (time and temperature). Muscles were aged at 4 °C for 11 days under vacuum before cooking. Meat cooking was performed by applying jets of steam. Three different heating treatments were tested: two with constant surface temperatures of 65 and 96 °C for 300 s, and one with a continuously increasing surface temperature up to 207 °C. After extraction in water/dichloromethane/ethanol, fluorescence pigments were distributed between the apolar phase (emission 420–440 nm after excitation at 360 nm) and the polar phase, where two emission peaks were seen (emission 410–430 and 515 nm after excitation at 360 nm). Fluorescence in the two phases was little affected by heating at the two constant temperatures while it increased exponentially after 1 min of treatment, as the varying temperature reached 141 °C. The maximum fluorescence increases, measured in the extreme conditions of cooking (207 °C/300 s), were of 5000% in the apolar phase and 1700% in the polar phase. Thiobarbituric acid reactive substances (TBARS) and protein carbonyls were measured in parallel. The correlations between these two parameters and the fluorescence emission demonstrated that the interaction between proteins and aldehyde products of lipid peroxidation was mainly involved in the production of fluorescent pigments in cooked meat.     

Carotenoids in crabs from marine and fresh waters of India

Quantitative and qualitative distribution of carotenoids in meat and shell of major marine crab (Charybdis cruciata) and fresh water crab (Potamon potamon) from Indian waters was assessed. The total carotenoid content was low in both species of crabs analysed, highest being 11.0 μg/g in shell of marine crab. Thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC) of carotenoid extracts indicated that the marine crab contained astaxanthin and its esters as major carotenoids and zeaxanthin was major carotenoid in fresh water crab extract. Astaxanthin and its esters contributed 67.6 and 65.5 g/100 g of total carotenoids in meat and shell of marine crab. The zeaxanthin content (g/100 g) in the carotenoid extract of meat and shell of fresh water crab was 42.0 and 74.8 of total carotenoids. The carotenoid extracts from both the crabs had higher level of unsaturated fatty acids. Oleic acid (C18:1) and palmitoleic acid (C16:1) were the predominant unsaturated fatty acid in carotenoid extract from meat of marine and fresh water crab, respectively. In the carotenoid extract from shell, eicosenoic acid (C20:1) in marine crab and linolenic acid (C18:3) in fresh water crab were the major unsaturated fatty acids.     

Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions

Restructured meat is made by binding individual pieces of meat together. To study the effect of mechanical work on the meat binding process, a standard cooking protocol must be established. This paper details the establishment of a standard cooking protocol for the cooking process using untreated beef semitendinosus muscle. The effect of different cooking temperatures and applied loads during cooking were investigated. Meat samples were cut in 20 mm cubes size from beef semitendinosus muscle and two pieces were held together with the muscle fibre parallel to each other by wrapping them with a plastic food wrap. Then the samples were placed inside square steel tubes, that act as a mold for cooking, and different weights (0, 250, 500, 750 and 1000 g) were placed on top of the meat cubes during cooking. The temperatures used for cooking were 60, 70 and 80 °C. There was a significant temperature effect, with increases noted between 60 °C and 70 °C and between 70 °C and 80 °C. At 60 °C neither myosin nor collagen has gelatinized, leading to low binding strengths. At 70 °C the myosin component will have gelatinized. At 80 °C the collagen component will be contributing to the bond. To keep the collagen effect to a minimum the meat should be cooked at 70 °C. The effect of applied cooking load was significant at all cooking temperatures once sufficient load had been applied against no load to ensure good contact at the joint. There was a significant effect of applied load noted at 80 °C with increases up to 750 g and a drop occurring between the 750 and 1000 g loadings. The drop has been attributed to collagen being squeezed out of the joint as a bead of white material was noted around the joint.     

Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content

High pressure processing (HPP) is one of the newer technologies that has shown great potential for manufacturing meat products with reduced sodium content. The aim of this study was to evaluate the effect of HPP applied at different levels in the inactivation of Listeria innocua and Enterococcus faecium inoculated in marinated beef (Longissimus lumborum) with reduced sodium content, as well as its influence on the physicochemical properties of the meat. Samples were inoculated with 10⁶ CFU/g of L. innocua and E. faecium, and marinated with solutions in different concentrations of NaCl (1 or 2%) and citric acid (1 or 2%) for 18 h and treated with high pressure (300, 450 or 600 MPa). Samples treated with 600 MPa were also evaluated regarding physicochemical stability after 14 days of refrigerated storage. Different marinating solutions were not sufficient to reduce initial microbial loads in the non-pressurized samples, but the combination with high pressure caused six log cycle reductions of both microorganisms. The treatment with 2% salt/2% citric acid was the most effective for each pressure considered for both bacteria. No significant changes were observed in the water activity of the samples, however samples with higher concentration of citric acid showed lower (p < 0.05) pH and lower (p < 0.05) lipid oxidation after 14 days of storage under refrigeration. Only samples treated with 600 MPa showed an increase (p < 0.05) in hardness. The results showed that HPP was able to process a safe meat product with reduced sodium concentration.Industrial relevanceThe result from this study shows the benefits of using HPP as an alternative meat processing technology to develop a meat product with reduce sodium content. Meat processed by this method have better nutritional quality and extended shelf life as compared to conventional processing. The step taken in this study will aid the meat processing industry for the development of microbiologically safe meat product with low sodium content by the application of high pressure processing.     

The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils

The elasticity (G′) and yield stress (σ¹) of blends of cocoa butter (CB) in vegetable oils (i.e., 30% CB/canola and 30% CB/soybean oil) crystallized at temperatures (T_Cr) between 9.5 °C and 13.5 °C and two cooling rates (1 °C/min and 5 °C/min) were determined, evaluating their relationship with parameters associated with the formation and structural organization of the crystal network [i.e., solid fat content (SFC), Avrami index, crystallization rate, fractal dimension (D)]. The results showed that T_Cr and cooling rate had a different effect for each blend on the three-dimensional organization of the crystal network, and on the proportion and size of β′ and β crystals. Thus, under low supercooling conditions at both cooling rates, the crystallized CB/canola oil blend was formed by a mixture of small β′ and large β crystals that provided high G′ and σ¹ at low SFC (i.e., 20.5–20.9%) and D (i.e., 1.66–1.72) values. The CB/soybean oil blend achieved similar G′ and σ¹ independent of cooling rate only at high supercooling. In this case, the crystal network was formed mainly by small β′ crystals with SFC (i.e., 25.4–26.3%) and D (i.e., 2.86–2.79) values higher (P < 0.05) than in the CB/canola oil blend at low supercooling.     

Sensory and Microbiological Parameters of Stored Wild Boar Meat

The influence of temperature on microbiological and sensory parameters of wild boar meat kept for 21 days was studied. Total viable count was higher in meat stored at 15 °C than at lower temperatures on day 21. Colour saturation and hue did not differ at any temperature, but odor differences occurred in meat at 15 °C. Redness (a*) in meat at 0 °C was higher than at 15 °C. Meat stored at 0 or 15 °C differed in b* after 21 days, and in L* after 7 days. Observance of National and European legislation concerning handling of wild game is important in providing health-friendly meat.     

Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology

Supercritical fluid extraction (SFE) was applied for the extraction of valuable compounds from grape (Vitis labrusca B.) peel. Extraction was carried out according to an orthogonal array design (OAD) and independent variables selected were temperature, pressure and modifier concentration. SFE process was optimized by using response surface methodology (RSM) for the extract yield, total phenols, antioxidants and total anthocyanins from grape peel. Effects of extraction temperature and pressure were found to be significant on all responses. Optimal SFE conditions were identified as 45–46 °C temperature, 160–165 kg cm^? 2 pressure and 6–7% ethanol as modifier for maximum extract yield (12.31%), total phenols (2.156 mg GAE/100 mL), antioxidants (1.628 mg/mL) and total anthocyanins (1.176 mg/mL). Experimental values for response variables at these optimal conditions match well with the predicted values. Grape peel extracts obtained by SFE showed more than 93% DPPH radical scavenging activities.Industrial relevanceThis study describes the response surface optimization of supercritical fluid extraction (SFE) process for the enhanced recovery of total phenols, antioxidant and anthocyanins from grape peel. SFE uses CO₂ as supercritical fluid which is environment friendly solvent; allows extraction at lower temperature and the extracts obtained possess higher quality and safety. Industrially, it may be used as a promising technique for the extraction of bioactive compounds from plant materials.     

Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume,Canavalia ensiformis (L.) DC: Effect of traditional processing methods

The methanolic extract of Canavalia ensiformis (L.) DC (Jack bean) seed, an underutilized food legume collected from India was analyzed for antioxidant and health relevant functional properties. The raw seeds contained total free phenolic content of 12.98 ± 1.63 g catechin equivalent/100 g extract DM. The raw seed extract exhibited ferric reducing/antioxidant power (FRAP, 1218 mmol Fe[II]/mg extract), inhibition of β-carotene degradation (49.81%), radical scavenging activity against DPPH (56.78%) and superoxide (35.89%). In addition, 77.56% of α-amylase and 75.45% of α-glucosidase enzyme inhibition characteristics were found under in vitro starch digestion bioassay. Sprouting + oil-frying caused an apparent increase on the total free phenolic content with significant improvement on antioxidant and free-radical scavenging capacity, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Inhibition of α-amylase and α-glucosidase enzyme activities were declined to 22.69 and 42.69%, respectively during sprouting + oil-frying treatment is more desirable for the dietary management of type II diabetic patients.