Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Storage stability of low-fat frankfurters (<3.0 fat content) formulated with carrageenan (0.3, 0.5, and 0.7%) or carrageenan with a pectin gel (PG) (20%) was examined during 49-day refrigerated storage. Low fat frankfurters had higher bacterial growth than high-fat control (HFC) over the refrigerated storage due to higher water activity resulting from extra water addition. While there was no change in the pH of low-fat frankfurters initially due to carrageenan or PG incorporation, the most noticeable pH decline was observed in PG-added frankfurters followed by only carrageenan added ones over the storage period. HFC had the highest (P<0.05) TBA value and the lowest redness index (a(?)/b(?)) all the time as compared with carrageenan or carrageenan and PG added low-fat frankfurters. Low-fat frankfurters formulated with either carrageenan or carrageenan with PG had acceptable sensory scores.     

Type of bacterial starter culture,aging and fermentation effects on some characteristics of inoculated beef sausages

Beef sausage mixes were inoculated with either Pediococcus acidilactici with Staphylococcus xylosus or P. acidilactici with S. carnosus, subdivided and then held for 0, 24, 48 or 72 h at 8–10 °C prior to fermentation. After aging (pre-fermentation holding), the mixes were fermented for 16 h ending at 41 °C. Moisture, protein and fat contents of all sausage mixes did not differ due to holding effects over all starter cultures. The pH of mixes followed the same pattern for all mixes, declining (p < 0.05) from approximately 5.8 to pH 5.2–5.3 at 72 h aging and to 4.4–4.5 after fermentation. Total acidity of the mixes followed an inverse pattern to pH, increasing (p < 0.05) after fermentation although there was no effect due to type of starter culture. Aging had no effect on nonprotein nitrogen (NPN) content as ΔNPN among all cultures. After fermentation, however, sausages held 72 h and inoculated with S. carnosus had higher NPN contents compared to P. acidilactici alone (p < 0.05) and with S. xylosus (p < 0.10). The same effects of starter cultures on changes in total amino acid concentration were observed. Concentrations of individual amino acids showed increases depending on pre-fermentation aging period (0 h versus 72 h) followed by fermentation.     

Removal of Remazol Brilliant Blue R dye from aqueous solutions by adsorption onto immobilized Scenedesmus quadricauda: Equilibrium and kinetic modeling studies

The green algae Scenedesmus quadricauda was immobilized in alginate gel beads. The immobilized active (IASq) and heat inactivated S.quadricauda (IHISq) were used for the removal of Remazol Brilliant Blue R (CI 61200, Reactive Blue 19, RBBR) from aqueous solutions in the concentration range 25-200 mg L^− 1. At 150 mg L^− 1 initial dye concentration the IASq and IHISq exhibited the highest dye uptake capacity at 30 °C, at the initial pH value of 2.0. At the same initial dye concentration in the batch system the adsorption capacity was determined for IASq as 44.2; 44.9 and 45.7 mg g^− 1 in 30, 60 and 300 min, respectively. After 300 min the adsorption capacity hardly changed during the adsorption time. The IHISq of adsorption capacity was observed as 47.6; 47.8 and 48.3 mg g^− 1 in 30, 60 and 300 min, respectively. After 300 min the adsorption capacity was not changed for 24 h. The Langmuir, Freundlich, Temkin, Dubinin-Radushkevich and Flory-Huggins isotherm models were used to fit the equilibrium biosorption data. The Langmuir, Freundlich and Dubinin-Radushkevich equations have better coefficients than Temkin and Flory-Huggins equation describing the RBBR dye adsorption onto IASq and IHISq. The monomolecular biosorption capacity of the biomass was found to be 68 and 95.2 mg g^− 1 for IASq and IHISq, respectively. From the Dubinin-Radushkevich model, the mean free energy was calculated as 6.42-7.15 kJ mol^− 1 for IASq and IHISq, indicating that the biosorption of dye was taken place in physical adsorption reactions. The experimental data were also tested in terms of kinetic characteristics and it was determined that the biosorption process of dye was well explained with pseudo-second-order kinetics.     

Advanced retorting,microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years. Most of the new strategies for sterilizing meat products rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as the FDA. Additional work needs to be done in order for these technologies to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies for sterilizing meat include pressure assisted thermal sterilization (PATS), microwaves, and advanced retorting. This review deals with fundamental and applied aspects of these new and very promising approaches to sterilization of meat products.     

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5% oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli O157:H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum by the inhibition zone test. Effects of SPEF containing 5% OR and TH or a mixture of OR + TH (ORT) were also tested on fresh ground beef during refrigerated storage (at 4 °C). OR and TH incorporated SPEF exhibited similar antibacterial activity against all bacteria in inhibition zone test. While E. coli, E. coli O157:H7 and S. aureus were significantly inhibited by antimicrobial films, L. plantarum and P. aeruginosa appeared to be the more resistant bacteria. SPEF with OR, ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp. when applied on ground beef patties whereas reductions (p < 0.05) in coliform and Pseudomonas spp. counts were observed.     

The effect of Nd:YAG laser irradiation on root surface: shear-bond strength and SEM–EDX study

To investigate the effects of Nd:YAG laser and 17% EDTA treatment on root-dentin mineral content using scanning electron microscope–energy dispersive X-ray spectroscopy (SEM–EDX) and on shear-bond strength of epoxy-resin-based sealer (AH Plus) to root dentin. Twelve extracted premolars were decoronated and roots were sectioned, so that 24 two-root halves were obtained. Element levels of each half were examined by SEM/EDX, and AH Plus build-ups were created. After shear-testing, the test surfaces were reground and subjected to a 5.25% NaOCl. Two subgroups were created according to the surface treatment (n = 12): G1, with 17% EDTA for 5 min; G2, with the Nd:YAG laser. The element level analysis and shear-bond strength test were repeated for each half; the data were recorded (MPa) and analyzed (paired samples t-test). The EDTA treatment increased the O, C, Ca/P ratio (p < 0.001), decreased Ca, P content (p = 0.000), but did not change Na, Mg content (p > 0.05). The Nd:YAG laser increased O, Ca/P ratio (p < 0.001), and decreased the Ca, P content (p = 0.000). The C, Mg, Na content did not change with the Nd:YAG laser (p > 0.05). Both 17% EDTA and Nd:YAG laser had an effect on the mineral content of roots. The 17% EDTA treatment decreased the shear-bond strength of AH Plus to root dentin (p = 0.000); however, the Nd:YAG laser did not affect the bond strength (p = 0.238). Thus, an Nd:YAG laser can be used for disinfection of the root canal when AH Plus is used as a sealer.     

Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria

Food Science and Biotechnology - Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli...     

The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had <3.0% fat, 73-76% moisture, 13-14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50-59% in cholesterol was determined in low fat beef frankfurters as compared to HFC (P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC (P<0.05). With increasing carrageenan concentration, WHC increased and penetrometer value decreased in low-fat frankfurters.