We studied the stability of the valuable vitamer nutrients α-tocotrienol and α-tocopherol and options for their protection in salami-type sausages (blended with α-tocotrienol-rich barley oil) and curing brine. Four different sausage formulations were produced containing nitrite curing salt; nitrite curing salt and ascorbic acid (300mg/kg); nitrite curing salt and carnosic acid (45mg/kg); or sodium chloride. Initial vitamer contents (100mg/kg) did not decrease significantly during ripening and decreased only slightly during storage. Ascorbic acid and carnosic acid were found to be effective in preserving the vitamers in fresh sausages. Freeze-drying of sausages resulted in a significant loss of vitamers (97%), particularly after 14-day storage at room temperature, even in the presence of shielding gases. The vitamer content in the curing brine decreased with decreasing pH in the presence of nitrite. A nitrite concentration of 136mg/L at pH4 resulted in significant loss (90%) of the vitamers. Sufficient stability of the vitamers in salami-type sausage and curing brine can be achieved by processing, formulation, and storage conditions.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.meatsci.2014.06.013 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Valorizing meat processing industry brines to produce added-value organic acids.
J Environ Manage
December 2024
BETA Technological Center (TECNIO Network), University of Vic - Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500, Vic, Spain.
During the production of certain meat processed products, such as cured ham and cold meat, large amounts of wastewater with high organic matter and salt content are generated. In contrast with the conventional management processes, which involves high energy consumption, this study proposes the valorisation of such meat brines through anaerobic fermentation to produce added-value organic acids. Several brines coming from different meat processing processes were tested to evaluate their acidification potential as well as to establish the main operation parameters in the fermenter: pH and the substrate-to-inoculum ratio.
View Article and Find Full Text PDFEvaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds.
Meat Sci
November 2024
School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China. Electronic address:
This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively.
View Article and Find Full Text PDFEffect of the addition of black garlic on the quality parameters of jerked beef meat with pork.
Food Sci Technol Int
June 2024
Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil.
The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.
View Article and Find Full Text PDFInfluence of Drying Conditions on the Durability of Concrete Subjected to the Combined Action of Chemical Attack and Freeze-Thaw Cycles.
Materials (Basel)
February 2024
Department of Civil and Airport Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China.
Article Synopsis
- The study examines how the relative humidity (RH) during the curing process affects the durability of five different types of concrete, crucial for structural longevity.
- It finds that ordinary Portland cement (OPC) and high-strength expansive concrete (HSEC) have notably decreased durability with higher RH levels, while other modified concrete types show improved performance in low RH conditions.
- The findings suggest that HSEC-SFB, SFRHSEC, and HFRHSEC are more suitable for use in the salt lake region of Inner Mongolia, with significantly better service life compared to standard concrete in varying humidity conditions.
Molecular docking of bioactive compounds extracted and purified from selected medicinal plant species against covid-19 proteins and in vitro evaluation.
Sci Rep
February 2024
Department of Agronomy, The University of Haripur, Haripur, 22620, Pakistan.
Bioactive compounds are secondary metabolites of plants. They offer diverse pharmacological properties. Peganum harmala is reported to have pharmaceutical effects like insecticidal, antitumor, curing malaria, anti-spasmodic, vasorelaxant, antihistaminic effect.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!