Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid.

Salmonella Typhimurium, a common foodborne pathogen, is widespread in foods. Lactic acid (LA) has been employed to control bacteria in food, while it can induce the formation of sublethally injured bacteria. The sublethal injury of LA against S.

The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid.

Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat.

An Evaluation of the Effects of Pepper () Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage.

In this study, pepper () leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, * value, * value, and chewiness.

Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation.

The studies investigated the effects of different ultrasonic powers (180, 360 and 540 W) on the functional properties and structural changes of chicken liver insoluble proteins (CLIPs) isolated by isoelectric solubilization/precipitation (ISP) (with alkaline solubilization at pH 11.0 and pH 12.0 respectively, and acid precipitation at pH 5.

A comprehensive review of intelligent packaging materials based on biopolymers: Role of anthocyanins, type and properties of materials, and their application in monitoring meat freshness.

The demands of consumers for meat safety and quality have promoted the rapid development of clear, intuitive, low-cost, and real-time monitoring technologies for meat freshness. Anthocyanins-based materials can be used to monitor meat freshness by providing intuitive information of meat freshness, thus effectively avoiding the supply and consumption of spoiled meat. The complex physical and chemical changes inside the package are transformed into intuitive and recognizable color signals by anthocyanins-based materials.

pH-shifting treatment improved the emulsifying ability of gelatin under low-energy emulsification.

The effects of pH-shifting treatments (pH 3, 5, 7, 9, and 11) on the stability of gelatin emulsions made by low-energy stirring were investigated. pH-shifting treatments significantly enhanced the ESI and EAI of the emulsion (P < 0.05) and reduced its particle size (P < 0.

Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging.

The present study investigated the mechanical characteristics, hydrophobicity, antioxidant and antibacterial properties, FTIR, SEM and XRD of films fabricated with corn starch and pullulan (CS/PUL) by adding different concentrations of Gallic acid (GA) (0%, 0.5%, 1.0%, 1.

Development of antioxidant and smart NH -sensing packaging film by incorporating bilirubin into κ-carrageenan matrix.

Background: Active and smart food packaging based on natural polymers and pH-sensitive dyes as indicators has attracted widespread attention. In the present study, an antioxidant and amine-response color indicator film was developed by incorporating bilirubin (BIL) into the κ-carrageenan (Carr) matrix.

Results: It was found that the introduction of BIL had no effect on the crystal/chemical structure, water sensitivity and mechanical performance of the Carr-based films.

Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.

The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.

Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by twin-screw extruder.

Food extrusion is mostly used for cereal processing. It is necessary to seek a novel technology to develop meat-based extrudates. This study investigated the physicochemical properties of extrudates consisting of 50% chicken and 50% Indica rice flour with different addition of NaHCO (0%, 0.

Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat.

This experiment investigated the underlying mechanism of ultrasonic-assisted stewing to enhance the aroma intensity of chicken broth by measuring fat content, oil droplet sizes, zeta potential, viscosity, surface protein loading, lipid oxidation, and aroma compound concentrations. As the thermo-ultrasound time increased, the fat content increased from 0.3 % to 1.

The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels.

The mechanism of star anise dietary fiber (SADF) in improving the water-holding capacity (WHC) of meat batter during chilled storage was investigated. In the 0-day storage group, the cooking loss (CL) decreased from 11.93% to 9.

The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes.

This study investigated the feasibility to improve the emulsifying capacity of chicken liver (CL) protein using different isoelectric solubilization/precipitation (ISP) processes. The CL proteins were first solubilized at alkaline pH 10.5, 11.

Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage.

This study evaluated the effects of theaflavins (TFs), tea polyphenols (TP) and vitamin C (VC) on the nitrite residue amount, color, antioxidant capacity and N-nitrosamines inhibition in cured sausage. The addition of TFs, TP and VC combined with NaNO respectively could significantly increase the a* value, nitroso pigment content and DPPH free radical scavenging rate, and effectively reduced the content of residual nitrite, metmyoglobin (MetMb) and total N-nitrosamines in cured sausages than treated only with NaNO (P < 0.05), of which TFs group was the most significant (P < 0.

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat.

The quality and safety of chicken meat are prone to deteriorate due to bacteria reproduction and oxidation reaction. In this study, the antimicrobial and antioxidant effects of KGM-KC coatings incorporated camellia oil were evaluated to extend the shelf-life of chicken meat. The result showed that the KGM/KC-CO coating significantly (P < 0.

Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.

This study investigated the effect of frozen storage periods (0, 2, 4, 6, or 8 weeks) of raw meat and stewing on the flavor of chicken broth. With the increased storage duration of frozen raw material, the contents of the free amino acids, nucleotides and mineral elements in the broth decreased significantly, especially within the first 4 weeks, and then increased significantly. Meanwhile, the volatile compounds showed the reverse trend.

Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication.

This study aimed to investigate the structural and antimicrobial properties of Maillard reaction products (MRPs) in chicken liver protein (CLP) and its hydrolysate (CLPH) after sonication (SCLPH). The MRPs of CLP (CLPM), CLPH (CLPHM) and SCLPH (SCLPHM) were analyzed by several spectrometric techniques. The molecular weights of the CLPHM and SCLPHM were primarily between 1.

Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties.

The objective of this study was to develop a new hydrophobic film based on konjac glucomannan and kappa-carrageenan (KGM-KC) incorporating camellia oil (CO) (2, 4, and 6 %). CO was directly emulsified as a dispersed phase into KGM-KC matrix. The physical, structural, and water barrier properties of the film were studied.

Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage.

Abstract: This study was conducted to evaluate the antimicrobial and preservative effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) on pasteurized chicken sausage. An orthogonal test revealed that the most effective preservative was a mixture of 0.05% NS plus 0.

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds.

The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension.

Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein.

To make better use of chicken liver, a byproduct of meat processing with rich proteins, the influence of ultrasound pretreatment on the extent of Maillard reaction (MR) and the properties of MR products (MRPs) of chicken liver protein (CLP) and its hydrolysate (CLPH) were investigated. The extent of MR of sonicated CLPH (SCLPHMs) was significantly higher than that of the other two MRPs. The decreased fluorescence intensity (FI) of the SCLPHMs indicated adequate reaction of d-xylose with sonicated CLPH (SCLPH).

Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat.

Effects of ultrasound combined with sodium bicarbonate assisted curing (USC), sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing efficiency and tenderization of the chicken breast meat were investigated. Compared with SC and WC treatments, the highest marinade uptake and chloride content were observed in USC treatment (P < 0.05).

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork.

The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated.