Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats.

Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at -18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p < 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p < 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p < 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p < 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.

Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review.

Freezing is one of the most widespread used preservation methods for meats including fish meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could induce some quality deterioration such as damage to cell structure, increased drip loss, and poor sensory value. Therefore, novel freezing methods have been developed to minimize the disadvantages of traditional freezing methods. This review describes the enhancement of quality attributes of muscle tissues frozen by novel freezing technologies, including high pressure freezing, electrically and magnetically assisted freezing, ultrasound assisted freezing and antifreeze protein. These quality attributes include microstructure, moisture loss, color, tenderness, protein denaturation, lipid and protein oxidation, and microbial counts. In this review, the principles of these emerging freezing technologies are introduced, and the impacts of these technologies on controlling the formation and growth of ice crystals and on complex changes of protein are also discussed. The current review shows that the novel freezing methods have positive effects on promoting the quality of frozen muscle. At a micro level, the majority of the novel methods have some certain ability on controlling the formation and growth of ice crystals, thus creating smaller, and more homogeneous and regular distribution of ice crystals, leading to better microstructure and enhanced quality attributes of frozen meats. Meanwhile, complex changes of protein take place under some of these novel freezing processes, and therefore the possible negative effect of the changes of protein should also be considered for commercial applications of these technologies in the frozen food industry.

Recent developments in novel freezing and thawing technologies applied to foods.

This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.

Recent developments in smart freezing technology applied to fresh foods.

Due to the increased awareness of consumers in sensorial and nutritional quality of frozen foods, the freezing technology has to seek new and innovative technologies for better retaining the fresh like quality of foods. In this article, we review the recent developments in smart freezing technology applied to fresh foods. The application of these intelligent technologies and the associated underpinning concepts have greatly improved the quality of frozen foods and the freezing efficiency. These technologies are able to automatically collect the information in-line during freezing and help control the freezing process better. Smart freezing technology includes new and intelligent technologies and concepts applied to the pretreatment of the frozen product, freezing processes, cold chain logistics as well as warehouse management. These technologies enable real-time monitoring of quality during the freezing process and help improve product quality and freezing efficiency. We also provide a brief overview of several sensing technologies used to achieve automatic control of individual steps of freezing process. These sensing technologies include computer vision, electronic nose, electronic tongue, digital simulation, confocal laser, near infrared spectroscopy, nuclear magnetic resonance technology and ultrasound. Understanding of the mechanism of these new technologies will be helpful for applying them to improve the quality of frozen foods.

Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review.

The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.

Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma.

BACKGROUND: The objective of this study was to determine the effect of technological treatment on pomegranate juice flavor characteristics, aromatic compounds and physicochemical properties. Fresh, fresh frozen, pasteurized and reconstituted juice samples were made from Wonderful variety pomegranates. The samples were analyzed for their flavor profiles, aromatic compound content and physicochemical parameters (total soluble solids, pH, acidity and total phenolic content). RESULTS: The results indicated differences among the samples' flavor characteristics. The most differentiated was the reconstituted sample with fermented and brown flavors, while fresh, fresh frozen, and pasteurized samples did not vary as much. Concentration of aromatic compounds was lower than expected. However, this finding was in line with the flavor profiles of the samples. Some flavors as well as total phenolic content were found to be lower than what has been previously reported, and this may be the result of a number of variables such as the season, growing region and subspecies of the fruit variety. CONCLUSIONS: Processing has an effect on pomegranate juice properties; however, the effect is different depending on the processing method chosen. Drying and reconstituting pomegranate seeds have an impact on flavor and aromatic compounds, as well as total phenolic content.

Toddler foods, children's foods: assessing sodium in packaged supermarket foods targeted at children.

OBJECTIVE: To critically examine child-oriented packaged food products sold in Canada for their sodium content, and to assess them light of intake recommendations, the current policy context and suggested targets. DESIGN: Baby/toddler foods (n 186) and child-oriented packaged foods (n 354) were coded for various attributes (including sodium). Summary statistics were created for sodium, then the children's food products were compared with the UK Food Standards Agency (FSA) 'targets' for sodium in packaged foods. Also assessed were the products' per-serving sodium levels were assessed in light of the US Institute of Medicine's dietary reference intakes and Canada's Food Guide. SETTING: Calgary, Alberta, Canada. SUBJECTS: None. RESULTS: Twenty per cent of products could be classified as having high sodium levels. Certain sub-categories of food (i.e. toddler entrées, children's packaged lunches, soups and canned pastas) were problematic. Significantly, when scaled in according to Schedule M or viewed in light of the serving sizes on the Nutrition Facts table, the sodium level in various dry goods products generally fell within, and below, the Adequate Intake (AI)/Tolerable Upper Intake Level (UL) band for sodium. When scaled in accordance with the UK FSA targets, however, none of the (same) products met the targets. CONCLUSIONS: In light of AI/UL thresholds based on age and per-serving cut-offs, packaged foodstuffs for youngsters fare relatively well, with the exception of some problematic areas. 'Stealth sodium' and 'subtle sodium' are important considerations; so is use of the FSA's scaling method to evaluate sodium content, because it is highly sensitive to the difference between the reference amount and the actual real-world serving size for the product being considered.

Comparison of the microbial quality of ground beef and ground beef patties from internet and local retail markets.

This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli 0157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness.

[Design of a HACCP plan for the industrial process of frozen sardines]. / Diseño de un plan HACCP en el procesamiento industrial de sardinas congeladas.

The Hazard Analysis and Critical Control Point (HACCP) is a system to identify, assess and control the hazards related with production, processing, distribution and consumption in order to get safe food. The aim of this study was to design a HACCP plan for implementing in processing line of frozen whole sardine (Sardinella aurita). The methodology was based in the evaluation of the accomplishment of the pre-requisite programs (GMP/SSOP in a previous study), the application of the principles of the HACCP and the sequence of stages settles down by the COVENIN Venezuelan standard No 3802. Time-temperature was recorded in each processing step. Histamine was determined by VERATOX NEOGEN. Results showed that some sardine batches arrived to the plant with high time-temperature records, finding up to 5 ppm of histamine due to the abuse of temperature during transportation. A HACCP plan is proposed with the scope, the selection of the team, the description of the product and the intended use, the flow diagram of the process, hazard analysis and identification of CCP, monitoring system, corrective actions and records. The potential hazards were identified as pathogen growth, presence of histamine and physical objects in the sardines. The control measures of PCC are referred as control of time-temperature during transportation and processing, monitoring of ice supplies and sanitary conditions in the process.

[Amino acids composition of fruits-berry pastes after their fast freezing and prolonged storage].

Method of highly effective liquid chromatography investigates change of qualitative and quantitative structure of amino acids quickly frozen (minus 30 degrees C) fruits-berry pastes during three and nine-monthly storage (minus 18 degrees C). It was ascertained that there to took place changes no of amino acids complex.

The initial freezing temperature of foods at high pressure.

The Pure water (P,T)-phase diagram is known in the form of empirical equations or tables from nearly a century as a result of Bridgman's work. However, few data are available on other aqueous systems probably due to the difficulty of high-pressure measurements. As an alternative, six approaches are presented here to obtain the food phase diagrams in the range of pressure 0.1-210 MPa. Both empirical and theoretical methods are described including the use of an artificial neural network (ANN). Experimental freezing points obtained at the laboratory of the authors and from literature are statistically compared to the calculated ones. About 400 independent freezing data points of aqueous solutions, gels, and foods are analysed. A polynomial equation is the most accurate and simple method to describe the entire melting curve. The ANN is the most versatile model, as only one model allows the calculation of the initial freezing point of all the aqueous systems considered. Robinson and Stokes' equation is successfully extended to the high pressures domain with an average prediction error of 0.4 degrees C. The choice of one approach over the others depends mainly on the availability of experimental data, the accuracy required and the intended use for the calculated data.

Bacteriological profile of raw, frozen chicken nuggets.

The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P < 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

Radiation D10-values on thawed and frozen catfish and tilapia for finfish isolates of Listeria monocytogenes.

With the popularity of catfish and tilapia in the healthy diet, the consumption and harvesting of farm-raised finfish have increased. Since 1987 the pathogenic bacterium Listeria monocytogenes has been isolated from seafood, particularly farm-raised catfish in the United States. Seafood isolates of L. monocytogenes are now available. In order to maintain the raw finfish product, nonthermal interventions to remove bacterial pathogens need to be evaluated using these isolates. A nonthermal intervention process, irradiation, was used to determine the destruct values of the L. monocytogenes seafood isolates along with a nonpathogenic Listeria strain and an L. monocytogenes strain previously studied. The irradiation destruct values were obtained for each individual isolate inoculated on raw and frozen catfish or tilapia irradiated at 4 or -10 degrees C. The Dradiation values obtained for L. monocytogenes inoculated on raw or frozen catfish did not differ (P > 0.05) from the values obtained for strains inoculated on the raw or frozen tilapia. The Dradiation-values ranged from 0.48 to 0.85 kGy, with an average of 0.62 +/- 0.09 kGy, which is typical for Listeria. The data obtained have identified a multi-isolate cocktail that can be used for future radiation inactivation studies for L. monocytogenes inoculated on finfish.

[Evaluation of prerequisites programs for a HACCP plan for frozen sardine plant]. / Evaluación de los programas pre-requisitos del plan HACCP en una planta de sardinas congeladas.

Good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) are prerequisites programs for the application of the Hazard Analysis and Critical Control Point (HACCP) system as a food safety approach during processing. The aim of this study was to evaluate GMP/SSOP prerequisites in processing line of frozen whole sardine (Sardinella aurita). The GMP compliance was verified according to a standard procedure of the Ministry for the Health of Venezuela, and the SSOP were assessed according to a checklist proposed by the FDA. GMP and SSOP were evaluated following a demerit-based approach. A percentage value was calculated and referred to as sanitary effectiveness. Results indicated that the plant had a good level of compliance with GMP from assessment of buildings and facilities, equipment and tools, hygienic requisites of the production, assurance of the hygiene quality, storage and transportation, and the percentage of sanitary effectiveness was 84%. The level of compliance for SSOP was 53,12% with demerits found in all assessed aspects consisting of inexistent guidelines, lack of control in the sanitary plan and lack of leadership in applying corrective actions. Thus, an improvement in the plant sanitation program was designed targeting SSOP.

[Study of the reineta protein modifications (Brama australis), put under freezing and storage to -18 degrees C and -30 degrees C]. / Estudio de las modificaciones en proteínas de reineta (Brama australis), sometidas a congelación y almacenamiento a -18-C y-30-C.

The objective of the present work was to study functional and thermal properties of reineta (Brama australis) frozen meat, analysed by water retention capacity (WRC), gel forming capacity (GFC), texture, emulsifying capacity and differential scanning calorimetry (DSC). For this study, reineta fillets were obtained and extracted by the same conditions, and cutted, packaged, frozen and stored at -18 degrees C and -30 degrees C for 7 months. The results obtained, showed that there were no signifficant differences in the responses to thermal treatment for all the specimens. For samples frozen at -18 degrees C and -30 degrees C, the protein contents were 23.5 + 0.0 and 25.4 + 1.0%, respectively. The WRC values were 0.45 + 0.1 and 1.59 +/- 0.0 g water/g protein, respectively. The gel forming capacity was only present in the fresh samples, whereas the frozen stored ones only form protein aggregates. The emulsifying capacity was between 960 and 1400 g oil / g protein, and the storage time increased this value. The miosin denaturation temperature (Td) and denaturation enthalpy (?H), obtained by DSC, fluctuated between 39.2 +/- 0.5 to 44.8 +/- 0.8 degrees C and 1.12 +/- 0.3 to 0.52 +/- 0.2 J/g, respectively. The actina values were between 71.0 +/- 0.6 to 75.3 +/- 0.5 degrees C and between 0.5 +/- 0.1 to 0.7 +/- 0.1 J/g. Cooperativity decreased as the storage time increased. This is showing a certain degree of protein displacement. The values found by thermal analyses showed a direct relationship with the functional properties, both decreasing with storage time.

Packaged frozen fishery products: species identification, mislabeling occurrence and legislative implications.

Given the increase in the international trade of packaged frozen fishery products, this study used DNA barcoding to investigate the breaded hake and plaice species, sold in Italian markets. The results of this study generally matched the ingredient list on the food label. Only 6 of the 120 samples were non-compliant. Specifically, breaded merluccius samples match the species shown in the list of ingredients on the label. Of the "breaded plaice" samples, 4/14 contained Lepidopsetta polyxystra and 2/14 Merluccius gayi, thus failing to match the ingredient list on the label. Considering the European legislation indicates that the label must not mislead consumers, but international trade and the use of similar terms for different products makes it complicated when a product from one country is introduced into another in which the niche already exists, clear labeling is strongly recommended in order to ensure that consumers can make conscious choices.

Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides.

Ascorbic acid oxidizes in refrigerated orange juice, but the physiological relevance of this deterioration is unknown. We compared changes in plasma vitamin C and total lipid peroxides (thiobarbituric acid-reactive substances, TBARS) in the 2-hour period following consumption of commercial orange juices on day 1 vs day 8 of storage (4 degrees C). The ascorbic acid content decreased significantly after storage in juice reconstituted from frozen concentrate (117+/-8 vs 89+/-8 mg/8 fl oz, P =.001), but did not change in chilled juice (69+/-5 vs 64+/-12 mg/8 fl oz.). The mean incremental TBARS value was less on day 1 vs day 8 for juice from frozen concentrate (-0.46+/-0.72 and 0.70+/-0.53, P =.046), but did not differ for chilled juice (0.00+/-0.49 and 0.54+/-0.89). The incremental values for plasma TBARS and vitamin C in the 2-hour postprandial period were inversely related (r=-0.48, P =.017). These data indicate that the loss of ascorbic acid in refrigerated juice may impact postprandial oxidative stress.

Mercury contamination and exposure assessment of fishery products in Korea.

In this study, total (T-Hg) and methyl mercury (Me-Hg) contamination was investigated in fishery products including canned fish, fish sauces, dried bonito and frozen tuna sashimi, collected from retail markets in Korea, to assess dietary exposure. Direct mercury analyser and gas chromatography-electron captured detector were employed to measure T-Hg and Me-Hg, respectively. The highest T-Hg and Me-Hg contamination was present in tuna sashimi, followed by dried bonito, respectively. Canned tuna showed more frequent detection and higher content than other canned fishery products. The weekly exposure estimate indicates that exposure to mercury from fishery products is safe, showing 2.59% provisional tolerable weekly intake (PTWI) for T-Hg, 1.82% PTWI for Me-Hg and 4.16% reference dose for Me-Hg. However, it should be addressed to monitor the mercury contamination in fish and fishery products regularly, to safeguard vulnerable population such as children, to limit intake of these food products.

A comparison of fresh and frozen poultry.

Chicken broilers, chicken roasters, turkeys, and ducks were split; then one half was stored frozen; the other half was iced. Two days later, both halves were baked and then evaluated using the triangle test. Shear values and expressible fluid values were also determined. The taste panel could not significantly distinguish between fresh and frozen thawed paired halves of roast poultry. Objective testing by shearing and expressible moisture losses also failed to show a significant difference. However, of the judges who could distinguish between the fresh and the frozen thawed samples, the greater percentage preferred the fresh samples.

Chilled food systems. Effects of chilled holding on quality of beef loaves.

Following storage at 32 degrees or 42 degrees +/- 1 degrees F. for zero (4 hr.), and one, two, four, seven, and nine days, beef loaves which had either been cooked; cooked and pasteurized; or cooked, frozen, and thawed prior to storage were compared with a freshly prepared, freshly cooked loaf. Loaves were initially cooked to an internal temperature of 165 degrees F. and reheated to the same temperature prior to testing. A freshly prepared loaf cooked immediately prior to evaluation statistically had a shorter heating time, less cooking losses, higher moisture content, lower thiobarbituric acid (TBA) scores, and higher taste panel scores for odor, juiciness, flavor, and appearance. In all quality-related properties evaluated, the reference loaf rated higher. Pasteurized loaves were not significantly different from refrigerated loaves. Frozen, thawed loaves had significantly different values for TBA scores for all taste panel evaluations; these differences were indicative of reduced quality. Taste panel scores decreased and TBA scores increased significantly over nine-day storage. The hypothesis that changes over time were linear was not rejected. The only significant difference noted for the two storage temperatures of 32 degrees and 42 degrees F. was for total heating time. Standard plate counts for aerobic bacteria were extremely low when samples were taken after storage and after reheating. Only two loaves sampled had counts per gram above 100. The absence of microbial growth pattern indicated that increases in TBA scores and decreases in odor and flavor scores were produced by autoxidation of lipids.