NUTRITIONAL, PROXIMATE, AND MICROBIAL CHARACTERISTICS OF PHOSPHATE PROCESSED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS)

Sea scallop adductor muscles were used to evaluate six scallop processing methods with regards to changes in moisture content, nutritional equivalency, and total plate counts. Sodium tripolyphosphate (STP) reduced the rate of moisture incorporation, enhanced scallop moisture binding capacity and maintained a degree of antimicrobial capacity. Scallop moisture content increased with processing time. Short processing times using a higher concentrated STP solution performed as well, or better, in binding moisture and reducing bacteria than longer processing times using a lower concentrated STP solution. Increasing moisture content decreased nutrient levels on a per weight basis. Nutrients most affected by increasing moisture content were protein, niacin, calcium, and vitamin B₁₂. Moisture loss due to freeze/thaw or cooking concentrated some nutrients (protein and minerals), while contributing to the loss of water-soluble nutrients. The use of STP lowered scallop drip loss, which in turn, reduced nutrient loss.     

SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED-FAT PORK SAUSAGE WITH CARRAGEENAN

One 40%-fat, three 10%-fat, and three 17%-fat ground pork sausage products were manufactured. Within each reduced-fat level, these products contained 0.5% carrageenan, carrageenan and 3% sodium lactate (SL), and carrageenan, SL and 0.25% sodium tripolyphosphate (SP). Precooked patties packaged with oxygen-permeable PVC film were stored at 4C and −20C for up to 6 days and 252 days, respectively. Vacuum-packaged patties were stored up to 84 days and 252 days at the respective temperatures. All reduced-fat products were harder, more dense, and less juicy than the 40%-fat product. Total aerobic microbial plate counts determined on PVC-packaged samples stored at 4C were similar among the 7 products. SL acted as a prooxidant as evaluated by 2-thiobarbituric acid values. SP used with SL tended to overcome the prooxidive effect of SL but increased springiness, hardness, and fracturability sensory scores.     

MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS

Beef trimmings, inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST), were treated with 3% potassium lactate (K-L), 4% sodium metasilicate (NMS), 0.1% acidified sodium chlorite (ASC) or 0.02% peroxyacetic acid (PAA) prior to grinding. The ground beef packages were sampled at 0, 1, 2, 3 and 7 days of simulated retail display. All treatments reduced ( P <  0.05) EC, coliforms and aerobic plate counts up to and some in excess of 1 log and ST count  ≥  1.5 logs. Sensory panelists found ground beef from all treatments to generally be similar ( P >  0.05) to the control in odor and similar ( P >  0.05) in color for the K-L and NMS treatments during initial display. Instrumental color results indicated that K-L, NMS and PAA were similar ( P >  0.05) in redness ( a* ) to the control. These findings indicated that use of tested antimicrobial agents can reduce microbial numbers with little impact on sensory odor and color characteristics.

PRACTICAL APPLICATIONS

Although antimicrobial interventions have shown promising results in decontaminating meat products, there are only a limited number of antimicrobial products that can be used without causing adverse effects on quality characteristics of the final product. Consumers often discriminate against discolored meat products, and thus any deleterious effects on color and other quality attributes in decontaminated products will lead to a negative economic impact. The outcome of this research will provide information on selection of antimicrobial agents that will maximize ground beef safety without causing deleterious effects on quality attributes. Application of suitable antimicrobial interventions at the end of a production line will be advantageous to supply ground beef with increased shelf-life and decreased or no risk for illnesses caused by pathogens.     

SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM-PACKAGED PORK SAUSAGE

Vacuum-packaged fresh meat products held at refrigeration temperatures have limited shelf-life expectancies, often due to growth of anaerobic lactic acid-producing bacteria. Agents that can suppress the growth of this group are beneficial. Fresh pork sausage, formulated to contain 0%, 1%, 2%, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 10, 17, 24, and 31 days. A trained sensory panel evaluated pork, salty, sour, and bitter flavors. Aerobic total plate counts (APC), anaerobic total plate counts (AnPC), aerobic lactic acid producers (ALC), anaerobic lactic acid producers (AnLC), TBA values, and pH were determined. SL depressed APC, AnPC, and AnLC. Addition of 1% SL extended shelf-life of vacuum-packaged fresh pork sausage by 1 week compared to controls; samples containing 2% and 3% SL had not reached spoilage level (log₁₀ 7.0 CFU/g) at the conclusion of this study. Addition of SL increased salty taste and prevented loss of pork flavor over time, but had no effect on sour or bitter flavors.     

QUALITY CHANGES IN ICE-STORED TROPICAL WIRE-NETTING REEF COD (EPINEPHELUS MERRA)

The sensory, bacteriological and biochemical qualities of tropical wire‐netting reef cod (Epinephelus merra) stored in melting ice were studied. The total bacterial load in immediately iced (II) fish was 10 ⁶ cfu /g on the 17th day of storage. The histamine formers were 10 ¹ cfu /g on the initial day, whereas the total lactics was 10 ¹ cfu /g on the third day. The total coliforms decreased from MPN 35 to 0 per gram, while the anaerobic sulfite reducers did not exhibit any consistent trend. The fish delayed for 6 h before icing or delayed iced (DI) fish exhibited bacterial loads of 10 ⁶ cfu /g on the third day, while the total lactics ranged from 10 ¹to 10 ² cfu /g and the histamine formers ranged from 10 ²to 10 ⁴ cfu /g. The total coliforms declined and the anaerobic sulfite reducers increased over a period of 5 days. The pH and hypoxanthine increased during the storage. Both the total volatile base nitrogen and trimethylamine nitrogen attained the maximum limit of acceptability at the end of the storage. The fatty acid content was 0.17% as oleic acid even on the 17th day in II fish. The II fish exhibited a longer shelf life (17 days) when compared to the shorter shelf life (3 days) exhibited by the DI fish.     

MICROBIAL AND SENSORY CHARACTERISTICS OF A FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS

Microbial and sensory properties of a fermented sausage, substituted 24% w/w with gelatinized corn starch were studied. The results showed no significant differences in lactic acid bacteria populations between extended samples and the controls, but higher counts of Brochothrix thermosphacta and pseudomonas in extended samples. Results did not indicate any significant differences in odor and flavor, but a difference in texture. A sensory profile diagram of both treatments was obtained, showing the main sensory notes of the products. From the sensory analysis, it was concluded that starch addition up to the levels applied only alter the texture.     

SENSORY, CHEMICAL, AND PHYSICAL CHANGES IN INCREASED WATER ACTIVITY PEANUT BUTTER PRODUCTS

The effects of moisture, temperature, and storage time on the flavor characteristics of increased water activity peanut butter products were determined by sensory analysis. All three factors affected the sensory attributes of the products. At all temperatures and storage times, peanut butter products with 5.0% water added had lower roasted aroma and roasted flavor, with more off-odors and off-flavors than the 2.5% or 0.0% water added samples. Water activity and color were monitored throughout the study, and samples were evaluated for oxidation.     

COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION

A study was conducted to determine the effects of banana maturity (less mature; maturity stage 3, more mature; maturity stage 7), heat treatment of banana puree, heat pasteurization of juice, and ultrafiltration (UF) of juice on color, polyphenoloxidase (PPO) activity, and flavor of puree and juice. Heating puree to 90C inactivated PPO and reduced browning in puree and juice, especially in puree from more mature bananas which had greater PPO activity. PPO activity decreased considerably during cold-setting and filtration of juice, and was not detectable in unheated, pad-filtered juice from less mature bananas. UF of juice through a 10,000 mwco membrance, but not a 30,000, removed all PPO activity and reduced juice browning. Pasteurization of juice (hot fill at 90C) increased browning, but not as much as PPO activity in the puree. Pasteurization had no effect on juice flavor if the puree had been heated to 90C previously as puree, but altered the flavor (i. e., more cooked banana flavor) of juice that had not been previously heated to 90C. Pasteurized juice that had not been heated to 90C as puree had similar flavor (no significant difference) as pasteurized juice that had been heated to 90C as puree.     

SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE

Sensory (color, turgor, decay) and nutritional (vitamin C, β-carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O₂+ 6% CO₂ (CA). Shelf-life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β-carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β-carotene content remained stable.     

MICROBIOLOGICAL, SENSORY AND COLOR CHANGES OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) PATTIES DURING REFRIGERATED STORAGE

In this study, the microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 10⁶   cfu/g on day 5. Yeast–molds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. L*, a* and b* values of anchovy patties were changed from 36.8  ±  1.2, 4.67  ±  1.00, 13.0  ±  2.12 to 35.3  ±  3.8, 4.20  ±  0.89, 14.12  ±  2.76, respectively, on day 5. Up to day 4, anchovy patties were determined as "acceptable," but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.

PRACTICAL APPLICATIONS

Anchovy is very suitable for patties because of their flavor and taste. In recent years, the increasing numbers of working women of the population have led to direct consumer's preference to ready-to-eat fish foods. For this purpose, anchovy patties were made, and microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. The other discarded fish species can be used for making fish patties. The variety of fish patties can be increased and discarded fish can be evaluated on this way.     

SENSORY EVALUATION OF DRIED BEEF STRIPS TREATED WITH ACETIC ACID OR BRINE AND MONOSODIUM GLUTAMATE

Loss of characteristic meat flavor in dried beef, because of biochemical degradation of flavor-enhancing nucleotides, raises concern over the taste of meat products made in the home. Preservation effects on beef taste, using acetic acid and brine followed by dehydration were studied. Monosodium glutamate was added to the dried strips prior to cooking. The beefsteaks were subjected to three treatments: acetic acid, brine, while the control was untreated fresh beef. The samples were cut into strips then dried in a solar drier and an oven. Sensory attributes were evaluated for tenderness, juiciness, color, flavor and overall acceptability by an untrained sensory panel. Acetic acid, brine and control treatments were significantly different ( P <  0.05) from fresh beef in tenderness, juiciness and color. Cooked beef flavor comparisons indicated that brine was better ( P <  0.05) than acetic acid. Addition of monosodium glutamate to dried products significantly ( P <  0.05) improved cooked beef flavor and acceptability.

PRACTICAL APPLICATIONS

This is a low-cost method of meat preservation, and it is an appropriate technology that can be adopted in the arid and semi-arid areas of developing countries, because of its economic and nutritional implication. In these areas, meat production from small and large animals is the cornerstone of economic development and proper nutrition. These areas lack both refrigeration (the conventional method of meat preservation) and appropriate and affordable meat preservation technologies, making it impossible for the communities to utilize and market meat from their livestock profitably without sustaining high losses because of spoilage.     

海藻酸钠被膜及其在食品加工中的应用

综述海藻酸钠的理化特性及其在食品包装、果品保藏和肉制品加工中的应用.详细阐述采用海藻酸钠被膜对冷冻肉制品进行前处理,可以减少冷冻及冻藏过程中的干耗和解冻过程中的汁液流失.