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1.
Hig. Aliment. (Online) ; 38(298): e1145, jan.-jun. 2024. tab
Artigo em Português | LILACS, VETINDEX | ID: biblio-1531447

RESUMO

A higienização é um procedimento importante na indústria de alimentos e sua realização deve ocorrer rotineiramente para evitar que os alimentos sejam contaminados. Além disso, todos os manipuladores de alimentos devem receber treinamentos de modo a entender como ocorrem as contaminações e como evitá-las, para que não ocorra deterioração antecipada dos alimentos e para que não exponham os consumidores ao risco de doenças transmitidas por alimentos em caso de contaminação. Esta pesquisa avaliou o processo de higienização e sua eficiência em superfícies presentes em uma agroindústria da agricultura familiar produtora de embutidos cárneos. Apesar de ter instalações adequadas a agroindústria apresentava inadequações quanto aos produtos utilizados e a frequência inadequada para uma higienização eficiente. Foi realizada análise microbiológica das superfícies dos equipamentos para contagem de aeróbios mesófilos e notou-se uma elevada carga microbiana que indicou uma baixa eficiência no processo de higienização. Sugeriu-se melhorias na higiene ambiental associado à instrução dos colaboradores, para contribuir na promoção da qualidade dos produtos, aumento dos lucros e salvaguardando a saúde do consumidor.


Hygiene is an important procedure in the food industry, and its performance must occur routinely to prevent food from being contaminated. In addition, all food handlers must receive training in order to understand how contamination occurs and how to avoid it, so that there is no anticipated deterioration of food and that consumers are not exposed to the risk of foodborne diseases. in case of contamination by pathogenic microorganisms. Thus, this research evaluated the cleaning process and its efficiency on surfaces present in a family farming agroindustry that produces meat products, which despite having adequate facilities, had some difficulties such as product use and inadequate frequency for eficiente cleaning. After performing a microbiological analysis to count surface mesophilic aerobes, a high level of contamination was noted, relating to low efficiency in the cleaning process. Improvements in environmental hygiene are suggested, associated with the instruction of employees for the implementation of the Standard Operating Hygiene Procedure, promoting improvements in product quality, increasing profits and safeguarding consumer health.


Assuntos
Bovinos , Higiene dos Alimentos , Indústria da Carne/normas , Doenças Transmitidas por Alimentos/prevenção & controle , Brasil , Indústria Alimentícia/normas , Produtos da Carne
2.
Food Res Int ; 186: 114312, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38729688

RESUMO

Listeria monocytogenes exhibits varying levels of pathogenicity when entering the host through contaminated food. However, little is known regarding the stress response and environmental tolerance mechanism of different virulence strains to host gastrointestinal (GI) stimuli. This study analyzed the differences in the survival and genes of stress responses among two strains of L. monocytogenes 10403S (serotype 1/2a, highly virulent strain) and M7 (serotype 4a, low-virulence strain) during simulated gastrointestinal digestion. The results indicated that L. monocytogenes 10403S showed greater acid and bile salt tolerance than L. monocytogenes M7, with higher survival rates and less cell deformation and cell membrane permeability during the in vitro digestion. KEGG analysis of the transcriptomes indicated that L. monocytogenes 10403S displayed significant activity in amino acid metabolism, such as glutamate and arginine, associated with acid tolerance. Additionally, L. monocytogenes 10403S demonstrated a higher efficacy in promoting activities that preserve bacterial cell membrane integrity and facilitate flagellar protein synthesis. These findings will contribute valuable practical insights into the tolerance distinctions among different virulence strains of L. monocytogenes in the GI environment.


Assuntos
Microbiologia de Alimentos , Trato Gastrointestinal , Listeria monocytogenes , Produtos da Carne , Listeria monocytogenes/patogenicidade , Listeria monocytogenes/genética , Listeria monocytogenes/metabolismo , Produtos da Carne/microbiologia , Virulência , Trato Gastrointestinal/microbiologia , Ácidos e Sais Biliares/metabolismo , Digestão , Contaminação de Alimentos , Viabilidade Microbiana , Permeabilidade da Membrana Celular
3.
Food Res Int ; 186: 114376, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38729723

RESUMO

Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.


Assuntos
Culinária , Digestão , Micro-Ondas , Carne Vermelha , Culinária/métodos , Carne Vermelha/análise , Animais , Bovinos , Antioxidantes/análise , Produtos da Carne/análise , Lipólise , Dieta Vegana
4.
Food Res Int ; 186: 114367, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38729727

RESUMO

Dry-cured hams contain abundant bioactive peptides with significant potential for the development of functional foods. However, the limited bioavailability of food-derived bioactive peptides has hindered their utilization in health food development. Moreover, there is insufficient regulatory information regarding bioactive peptides and related products globally. This review summarizes diverse bioactive peptides derived from dry-cured ham and by-products originating from various countries and regions. The bioactivity, preparation techniques, bioavailability, and metabolic stability of these bioactive peptides are described, as well as the legal and regulatory frameworks in various countries. The primary objectives of this review are to dig deeper into the functionality of dry-cured ham and provide theoretical support for the commercialization of bioactive peptides from food sources, especially the dry-cured ham.


Assuntos
Manipulação de Alimentos , Produtos da Carne , Peptídeos , Animais , Produtos da Carne/análise , Manipulação de Alimentos/métodos , Disponibilidade Biológica , Suínos , Humanos , Alimento Funcional , Estabilidade Proteica
5.
Food Res Int ; 186: 114377, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38729733

RESUMO

To clarify the relationship between microorganisms and physicochemical indicators of Xuanwei ham. Six ham samples for the first, second and third year were selected, respectively. The changes of physicochemical properties, the free fatty acids and microbial communities of Xuanwei ham were investigated by GC-MS and high-throughput sequencing technology. Results showed that scores of colour, overall acceptability, texture, taste and aroma were the highest in the third year sample. With increasing ripening time, moisture content, water activity (Aw), lightness (L*), springiness, and resilience decreased continuously, and yellowness (b*) was the highest in the second year sample. 31 free fatty acids were detected, and unsaturated fatty acids such as palmitoleic acid, oleic acid, and linoleic acid were the major fatty acids. The content of palmitoleic acid, oleic acid and eicosenoic acid increased significantly during processing. At the phylum level, the dominant bacteria were Proteobacteria and Firmicutes, and fungi were Ascomycota. At the genus level, the dominant bacteria were Staphylococcus and Psychrobacter, and fungi were Aspergillus. Correlation analysis showed that water content and Aw were closely related to microorganisms, and most unsaturated fatty acids were significantly correlated with microorganisms. These findings showed that microorganisms played an important role in the quality of Xuanwei ham, and provided a scientific basis for the quality control of Xuanwei ham.


Assuntos
Produtos da Carne , Animais , Produtos da Carne/microbiologia , Produtos da Carne/análise , Microbiologia de Alimentos , Bactérias/classificação , Microbiota , Manipulação de Alimentos/métodos , Suínos , Paladar , Ácidos Graxos Insaturados/análise , Cor , Cromatografia Gasosa-Espectrometria de Massas , Carne de Porco/microbiologia , Carne de Porco/análise , Odorantes/análise , Ácidos Graxos não Esterificados/análise , Ácidos Graxos Monoinsaturados
6.
Food Res Int ; 186: 114394, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38729737

RESUMO

The ability of spices (bay leaf, star anise, and red pepper) and their characteristic phenolic compounds (quercetin, kaempferol, and capsaicin) to inhibit Heterocyclic aromatic amines (HAAs) in roasted beef patties were compared. Density functional theory (DFT) was used to reveal phenolic compounds interacting with HAAs-related intermediates and free radicals to explore possible inhibitory mechanisms for HAAs. 3 % red chili and 0.03 % capsaicin reduced the total HAAs content by 57.09 % and 68.79 %, respectively. DFT demonstrated that this was due to the stronger interaction between capsaicin and the ß-carboline HAAs intermediate (Ebind = -32.95 kcal/mol). The interaction between quercetin and phenylacetaldehyde was found to be the strongest (Ebind = -17.47 kcal/mol). Additionally, DFT indicated that capsaicin reduced the carbonyl content by transferring hydrogen atoms (HAT) to eliminate HO·, HOO·, and carbon-centered alkyl radicals. This study provided a reference for the development of DFT in the control of HAAs.


Assuntos
Aminas , Culinária , Teoria da Densidade Funcional , Compostos Heterocíclicos , Fenóis , Aminas/química , Bovinos , Compostos Heterocíclicos/química , Animais , Fenóis/análise , Capsaicina/química , Capsaicina/farmacologia , Capsaicina/análogos & derivados , Capsicum/química , Escatol/análise , Especiarias/análise , Carne Vermelha/análise , Produtos da Carne/análise , Temperatura Alta , Quercetina/análogos & derivados , Quercetina/análise , Quercetina/farmacologia
7.
Sci Rep ; 14(1): 10344, 2024 05 06.
Artigo em Inglês | MEDLINE | ID: mdl-38710706

RESUMO

Diabetic nephropathy (DN) is one of the most prevalent and severe complications of diabetes mellitus (DM) and is associated with increased morbidity and mortality. We aimed to investigate the associations between red, processed, and white meat consumption and the odds of developing kidney damage and DN in women. We enrolled 105 eligible women with DN and 105 controls (30-65 years). A validated and reliable food frequency questionnaire (FFQ) was used to evaluate the consumption of red, processed, and white meat. Biochemical variables and anthropometric measurements were assessed for all patients using pre-defined protocols. Binary logistic regression was conducted to examine possible associations. The results of the present study showed that there was a direct significant association between high consumption of red meat and processed meats and odds of microalbuminuria (red meat 2.30, 95% CI 1.25, 4.22; P-value = 0.007, processed meat: OR 2.16, 95% CI 1.18, 3.95; P-value = 0.01), severe albuminuria (red meat OR 3.25, 95% CI 1.38, 7.46; P-value = 0.007, processed meat: OR 2.35, 95% CI 1.01, 5.49; P-value = 0.04), BUN levels (red meat: OR 2.56, 95% CI 1.10, 5.93; P-value = 0.02, processed meat: OR 2.42, 95% CI 1.04, 5.62; P-value = 0.03), and DN (red meat 2.53, 95% CI 1.45, 4.42; P-value = 0.001, processed meat: OR 2.21; 95% CI 1.27, 3.85; P-value = 0.005). In summary, our study suggests that higher consumption of red and processed meat sources may be associated with microalbuminuria, severe albuminuria, higher BUN level, and higher odds of DN.


Assuntos
Nefropatias Diabéticas , Humanos , Feminino , Pessoa de Meia-Idade , Nefropatias Diabéticas/etiologia , Nefropatias Diabéticas/patologia , Nefropatias Diabéticas/epidemiologia , Estudos de Casos e Controles , Adulto , Idoso , Albuminúria , Carne/efeitos adversos , Fatores de Risco , Carne Vermelha/efeitos adversos , Produtos da Carne/efeitos adversos
8.
Anim Sci J ; 95(1): e13952, 2024.
Artigo em Inglês | MEDLINE | ID: mdl-38689465

RESUMO

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 µm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.


Assuntos
Fenômenos Químicos , Culinária , Farinha , Sementes , Sementes/química , Animais , Bovinos , Culinária/métodos , Farinha/análise , Substitutos da Gordura/análise , Cucurbitaceae/química , Produtos da Carne/análise , Humanos , Água/análise , Qualidade dos Alimentos , Concentração de Íons de Hidrogênio , Paladar , Valor Nutritivo
9.
Anal Chim Acta ; 1308: 342616, 2024 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-38740451

RESUMO

BACKGROUND: Bacterial spores are the main potential hazard in medium- and high-temperature sterilized meat products, and their germination and subsequent reproduction and metabolism can lead to food spoilage. Moreover, the spores of some species pose a health and safety threat to consumers. The rapid detection, prevention, and control of bacterial spores has always been a scientific problem and a major challenge for the medium and high-temperature meat industry. Early and sensitive identification of spores in meat products is a decisive factor in contributing to consumer health and safety. RESULTS: In this study, we developed a novel and stable Ag@AuNP array substrate by using a two-step synthesis approach and a liquid-interface self-assembly method that can directly detect bacterial spores in actual meat product samples without the need for additional in vitro bacterial culture. The results indicate that the Ag@AuNP array substrate exhibits high reproducibility and Raman enhancement effects (1.35 × 105). The differentiation in the Surface enhanced Raman scattering (SERS) spectra of five bacterial spores primarily arises from proteins in the spore coat and inner membrane, peptidoglycan of cortex, and Ca2⁺-DPA within the spore core. The correct recognition rate of linear discriminant analysis for spores in the meat product matrix can reach 100 %. The average recovery accuracy of the SERS quantitative model was at around 101.77 %, and the limit of detection can reach below 10 CFU/mL. SIGNIFICANCE: It provides a promising technological strategy for the characteristic substance analysis and timely monitoring of spores in meat products.


Assuntos
Produtos da Carne , Prata , Análise Espectral Raman , Esporos Bacterianos , Análise Espectral Raman/métodos , Prata/química , Esporos Bacterianos/isolamento & purificação , Esporos Bacterianos/química , Produtos da Carne/microbiologia , Produtos da Carne/análise , Nanopartículas Metálicas/química , Contaminação de Alimentos/análise , Propriedades de Superfície , Microbiologia de Alimentos/métodos , Culinária
11.
Toxins (Basel) ; 16(4)2024 Apr 02.
Artigo em Inglês | MEDLINE | ID: mdl-38668598

RESUMO

There is great concern about the risk posed by the consumption of food contaminated with aflatoxins (AF), produced mostly by Aspergillus strains, that can also be found in dry-fermented meat products (DFMPs). The aim of this study was to investigate the inhibitory effect of meat starter culture (SC), frequently used for fermentation in the meat industry, on A. parasiticus growth and the production of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), and sterigmatocystin (STE) on different meat-based (CMA) and salami model (SM-G) media. Incubation was carried out under optimal conditions for fungal growth and under typical conditions for ripening of DFMPs for 21 days. Reversed-phase UPLC-MS/MS analysis was performed to determine mycotoxin production. SC reduced A. parasiticus growth more on CMA than on SM-G media. AFB1 formation was inhibited on both types of SC-containing media, although SC generally had a stronger inhibitory effect on AFB1 production on CMA than on SM-G. AFB1 and AFB2 were produced on CMA, while AFB1 dominated in SM-G, AFG1, and AFG2 were not detected in any media. The results show that SC inhibited AFB1 formation of A. parasiticus on SM-G media after 21 days of incubation under typical conditions for the production of DFMPs. These results indicate the necessity to investigate AF on natural matrices in an environment that is as similar as possible to real conditions in the production of DFMPs.


Assuntos
Aflatoxinas , Aspergillus , Produtos da Carne , Aflatoxinas/biossíntese , Aspergillus/metabolismo , Aspergillus/crescimento & desenvolvimento , Produtos da Carne/microbiologia , Microbiologia de Alimentos , Contaminação de Alimentos/prevenção & controle , Contaminação de Alimentos/análise , Fermentação , Animais
12.
Food Chem ; 449: 139155, 2024 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-38608601

RESUMO

Forty different sample preparation methods were tested to obtain the most informative MALDI-TOF MS protein profiles of pork meat. Extraction by 25% formic acid with the assistance of zirconia-silica beads followed by defatting by methanol:chloroform mixture (1:1, v/v) and deposition by using the layer-by-layer method was determined as the optimum sample preparation protocol. The discriminatory power of the method was then examined on samples of pork meat and meat products. The method was able to discriminate between selected salami based on the production method and brand and was able to monitor the ripening process in salami. However, it was not able to differentiate between different brands of pork ham or closely located parts of pork meat. In the latter case, a more comprehensive analysis using LC-MS/MS was used to assess the differences in protein abundance and their relation to the outputs of MALDI - TOF MS profiling.


Assuntos
Produtos da Carne , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos , Animais , Suínos , Produtos da Carne/análise , Carne de Porco/análise , Carne/análise , Análise Discriminante
13.
Food Res Int ; 185: 114248, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38658067

RESUMO

Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.


Assuntos
Produtos da Carne , Cloreto de Sódio na Dieta , Paladar , Produtos da Carne/análise , Humanos , Aromatizantes , Animais , Manipulação de Alimentos/métodos , Valor Nutritivo
14.
Food Microbiol ; 121: 104529, 2024 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-38637065

RESUMO

Hepatitis E virus (HEV) is the causative agent of foodborne infections occurring in high income countries mainly by consumption of undercooked and raw pork products. The virus is zoonotic with pigs and wild boars as the main reservoirs. Several studies proved the presence of HEV-RNA in pork liver sausages, pâté and other pork by-products. However, the detection of HEV nucleic acids does not necessary correspond to infectious virus and information on the persistence of the virus in the food is still limited. To which extent and how long the virus can survive after conventional industrial and home-made conservation and cooking procedures is largely unknown. In the present study, we investigated the persistence of two subtypes of HEV-3, by measuring the viral RNA on cell supernatant of infected A549 cells, after long-term storage at +4 °C and -20 °C and after heating for short or long-time span. Results confirmed that either low temperature storage (+4 °C) or freezing (-20 °C) do not influence the survival of the virus, and only a moderate reduction of presence of its RNA after 12 weeks at +4 °C was observed. To the other side, heating at 56 °C for long time (1 h) or at higher temperatures (>65 °C) for shorter time inactivated the virus successfully.


Assuntos
Vírus da Hepatite E , Hepatite E , Produtos da Carne , Doenças dos Suínos , Suínos , Animais , Vírus da Hepatite E/genética , Temperatura Alta , RNA Viral/genética , Filogenia , Sus scrofa
15.
Food Microbiol ; 121: 104530, 2024 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-38637090

RESUMO

The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0-3.3%), protein (3.3-5%), fat (1.1-3.5%) and added fibre (0-1.5%) did not have a statistically significant (p > 0.05) impact on the growth rates of Listeria in the tested plant-based beverages. These data suggest that the wide variety of commercial plant-based beverages serve as an ideal medium for the growth of Listeria irrespective of product composition. All the various products tested provided sufficient nutrients to support at least a 2.6-log increase of Listeria within 16 h at room temperature, with some beverages supporting a 3-log increase. Therefore, these data highlight the importance of careful storage and handling of these increasingly varied and popular products.


Assuntos
Listeria monocytogenes , Listeria , Produtos da Carne , Manipulação de Alimentos , Temperatura , Contagem de Colônia Microbiana , Bebidas , Açúcares , Microbiologia de Alimentos
16.
Food Chem ; 448: 139185, 2024 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-38574715

RESUMO

The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.


Assuntos
Conservação de Alimentos , Armazenamento de Alimentos , Hidrogênio , Magnésio , Animais , Bovinos , Hidrogênio/metabolismo , Hidrogênio/análise , Magnésio/análise , Magnésio/metabolismo , Conservação de Alimentos/métodos , Temperatura Baixa , Produtos da Carne/análise , Produtos da Carne/microbiologia , Bactérias/metabolismo , Bactérias/isolamento & purificação , Carne Vermelha/análise , Carne Vermelha/microbiologia
17.
J Agric Food Chem ; 72(15): 8749-8759, 2024 Apr 17.
Artigo em Inglês | MEDLINE | ID: mdl-38579123

RESUMO

The precise impact of species and strain diversity on fungal-bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how Debaryomyces hansenii influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, D. hansenii promoted the accumulation of branched-chain esters in Staphylococcus xylosus by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of Staphylococcus equorum. Furthermore, fungal-bacterial interactions displayed diversity among S. equorum strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by D. hansenii played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.


Assuntos
Produtos da Carne , Simbiose , Ésteres , Fermentação , Ácidos , Produtos da Carne/análise , Indóis
18.
Anim Sci J ; 95(1): e13934, 2024.
Artigo em Inglês | MEDLINE | ID: mdl-38581380

RESUMO

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.


Assuntos
Produtos da Carne , Carne de Porco , Carne Vermelha , Suínos , Animais , Gorduras na Dieta , Culinária , Carne/análise
19.
J Glob Health ; 14: 04060, 2024 Apr 26.
Artigo em Inglês | MEDLINE | ID: mdl-38665062

RESUMO

Background: The nature of the relationship between red meat consumption and nonalcoholic fatty liver disease (NAFLD) remains unclear. Through this meta-analysis, we aimed to determine the association and dose-response relationship between red meat consumption (both processed and unprocessed) and the risk of NAFLD. Methods: We systematically searched CENTRAL, PubMed, Embase, Web of Science and Scopus from inception to February 2022 for observational studies in which the exposure of interest was red meat consumption; the outcome of interest was the risk of NAFLD; and where odds ratios (ORs) or risk ratios were provided or could be calculated. We used random-effects meta-analyses to pool the effect sizes and performed analyses to estimate the linearity of the dose-response relationships between red meat intake and NAFLD risk. Results: We included 10 studies in this review. The meta-analysis showed a significant association between the intake of red meat (OR = 1.27; 95% confidence interval (CI) = 1.07-1.50, P = 0.000, I2 = 81%), processed red meat (OR = 1.20; 95% CI = 1.04-1.3, P = 0.162, I2 = 34.9%) or unprocessed red meat (OR = 1.28; 95% CI = 1.05-1.55, P = 0.001, I2 = 76.2%) and the risk of NAFLD. We also found a significant linear dose-response association between processed red meat intake and NAFLD, with each 25-g increment of processed red meat intake per day was associated with an 11.1% higher risk of NAFLD (OR = 1.11; 95% CI = 1.01-1.22, P = 0.029), and a nonlinear association between unprocessed meat intake and NAFLD (P = 0.003 for nonlinearity). Conclusions: Our findings indicate a potential positive association between red meat consumption (both processed and unprocessed) and NAFLD risk, especially in relation to increased intake of processed red meat compared to unprocessed red meat. However, caution is advised in interpreting these results; further research could establish a clearer understanding of the relationship between red meat consumption and NAFLD risk. Registration: PROSPERO: CRD42022332839.


Assuntos
Hepatopatia Gordurosa não Alcoólica , Carne Vermelha , Hepatopatia Gordurosa não Alcoólica/epidemiologia , Hepatopatia Gordurosa não Alcoólica/etiologia , Humanos , Carne Vermelha/efeitos adversos , Produtos da Carne/efeitos adversos , Fatores de Risco , Manipulação de Alimentos
20.
Meat Sci ; 213: 109519, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38663116

RESUMO

Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life, causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are used to prevent oxidation, but increasing consumer demand for natural ones leaves the industry with few alternatives. In this study, protocatechuic acid (PCA), known to have high antioxidant activity, was evaluated as a potential inhibitor of meat lipid oxidation. For this purpose, the antioxidant capacity and lipoxygenase (LOX) inhibitory activity of PCA were evaluated in vitro, and a set of four experiments was conducted, treating minced meat with water (control), lactic acid (LA), rosmarinic acid (RA) and PCA, at different concentrations (1-12 mg mL-1), depending on the experiment. The potential antioxidant effect of PCA when applied to meat cubes was also evaluated, as well as the potential of carboxymethyl cellulose (CMC) as a delivery system for PCA. The in vitro results showed that PCA is a potent antioxidant and an effective LOX inhibitor at 1 mg mL-1. PCA effect on meat lipid oxidation prevention was dose-dependent, and at 2 mg mL-1, it inhibited color change by 50% and lipid peroxidation by up to 70% when compared to water-treated samples, performing better than RA at 0.25 mg mL-1. These results suggest that PCA is a promising molecule to the meat industry as a natural preservative for meat and meat products directly or in a formulation.


Assuntos
Antioxidantes , Hidroxibenzoatos , Peroxidação de Lipídeos , Hidroxibenzoatos/farmacologia , Animais , Peroxidação de Lipídeos/efeitos dos fármacos , Antioxidantes/farmacologia , Suínos , Inibidores de Lipoxigenase/farmacologia , Cor , Produtos da Carne/análise , Carne Vermelha/análise , Oxirredução
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