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1.
Braz. j. biol ; 84: e250723, 2024. tab
Artigo em Inglês | LILACS, VETINDEX | ID: biblio-1355902

RESUMO

Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.


Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.


Assuntos
Animais , Ração Animal/análise , Anti-Helmínticos , Ovinos , Albendazol , Dieta/veterinária , Carne/análise
2.
Gene ; 848: 146864, 2023 Jan 10.
Artigo em Inglês | MEDLINE | ID: mdl-36067863

RESUMO

Duck meat is starting to receive more attention due to its unique meaty characteristics. Pekin duck is an important breed resource of meat duck, which has been used in meat production and product research. However, the study about whole genome resequencing analysis of ducks for meat production has not been reported and the underlying mechanisms of meat production remain undefined. Here, lines with high lean meat percentage (S, n = 30) and low lean meat percentage (Z, n = 30) were used to analyze. The values of body weight, breast meat weight and leg meat weight in S line (body weight: 3,071 ± 26.83 g), breast meat: 391.3 ± 6.670 g; leg meat: 121.1 ± 2.184 g) were significantly higher than those in Z line (body weight: 2,584 ± 38.53 g, breast meat: 263.9 ± 6.984 g; leg meat: 110.1 ± 3.645 g). The values of body size in Z line (26.47 ± 0.1571 cm) were significantly higher than that in S line (25.38 ± 0.2475 cm). A total of 14,220,037 SNPs were obtained from 19 individuals by whole-genome resequencing, and the separate analyses of FST (range from 0.30 to 0.52) and log2θπ ratio (range from 5.8 to 8.1) revealed 50 and 124 candidate genes in the top 0.1% regions respectively, which involved in 209 and 298 candidate regions. The integration of two approaches resulted in 7 overlapping genes. Notably, AUTS2 gene is related to activator of developmental regulator. As expected, we found that in the chr29:2.29-2.30 Mb region of AUTS2, the FST value is 0.32, and the S line (π = 7.3 × 10 -5) shows a very low level of π value compared with Z line (π = 8.8 × 10 -3). Genotyping and GWAS analysis showed that 2 candidate SNPs (chr29:2,296,787 and chr29:2,296,832) were associated with high meat percentage, which were verified by Sanger sequencing. Taken together, lean meat percentage was much higher in S line individuals by comparing with Z line. The integration of FST and θπ resulted in only 7 overlapping genes that in the top 0.1% candidate regions of them. The chr29:2,296,787 and chr29:2,296,832 in the AUTS2 gene could be important molecular markers for high lean meat adaptation selection in S line.


Assuntos
Patos , Carne , Animais , Tamanho Corporal , Peso Corporal/genética , Cruzamento , Proteínas do Citoesqueleto/genética , Patos/genética , Fatores de Transcrição/genética
3.
Food Chem ; 400: 134041, 2023 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-36087480

RESUMO

Traditional meat freshness evaluation methods are cumbersome and time consuming. In this study, the freshness of goat and duck meat at -1, 4, 10, and 25 °C was monitored by the fluorescent film sensor, and the content of total volatile basic nitrogen (TVB-N) and biogenic amines (BAs) of the samples was also determined using traditional methods. Correlation and partial least squares (PLS) regression analyses were performed between sensor response intensity (RI) and freshness indices. The results showed that the RI, TVB-N, and BAs contents of goat and duck meat at a subcutaneous sampling depth of 0-1 cm were highly correlated. Moreover, the regression coefficients (R2) of the PLS model of TVB-N were all higher than 0.8. Notably, the R2 of duck meat at 25 °C in the PLS model was 1. This study accurately predicted TVB-N values in livestock and poultry meats by the fluorescent film sensor for the first time, which is real-time, and rapid, with great potential for meat freshness evaluation in future production.


Assuntos
Gado , Nitrogênio , Animais , Aminas Biogênicas , Corantes , Cabras , Carne/análise , Nitrogênio/análise , Aves Domésticas
4.
Food Chem ; 398: 133869, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35964565

RESUMO

This study aims to evaluate the heterocyclic aromatic amine (HAA) formation inhibited by cyanidin and rutin in chemical modeling systems and smoked chicken drumsticks. In the PhIP and ß-carboline chemical modeling systems, cyanidin inhibited the PhIP, Harman, and Norharman formation while rutin inhibited the PhIP formation but promoted the Harman and Norharman formation compared with control sample (P < 0.05). A mechanistic investigation confirmed that inhibiting the PhIP formation by cyanidin was mainly through trapping phenylalanine, creatine, creatinine, glucose, phenylacetaldehyde, and an aldol condensation product. In the smoked chicken drumsticks, cyanidin inhibited the PhIP, Harman, and Norharman formation dose-dependently compared to the control sample (P < 0.05), with 2.0 % (w/v) cyanidin having the highest inhibitory effect. Moreover, cyanidin inhibited the formation of PhIP precursors and intermediates in the smoked chicken drumsticks. These results provide evidence for using phenolic compounds to reduce HAA formation in smoked meat products.


Assuntos
Galinhas , Compostos Heterocíclicos , Aminas/química , Animais , Antocianinas , Culinária/métodos , Compostos Heterocíclicos/química , Temperatura Alta , Carne/análise , Rutina , Fumaça
5.
Food Chem ; 398: 133817, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35964574

RESUMO

The purpose of this study was to investigate the changes of oxidative attributes, protein DJ-1 expression, oxidized form (oxDJ-1), and cellular localization in RFN and PSE pork meat during the post-mortem aging. The longissimus thoracis of RFN and PSE groups were collected and classified by determination of pH, color and purge loss and then aged for 1, 3 and 7 d at 4 °C postmortem. Results showed that the content of DJ-1 and oxDJ-1 was continuously increased during 7 d of postmortem aging. A relatively higher protein DJ-1, oxDJ-1, oxygen reactive species and disulfide bond contents were found in PSE meat in comparison to RFN meat. Immunostaining showed that protein DJ-1 was located in cytoplasm, membrane and some nucleus of muscle cells. DJ-1 was shown to correlate with meat quality and oxidative attributes, suggesting a regulatory role in resisting oxidative stress and meat quality formation during post-mortem aging.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Carne , Músculo Esquelético/química , Oxirredução , Suínos
6.
Food Chem ; 398: 133905, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35969991

RESUMO

Maillard reaction products (MRPs) play pivotal roles in gut health by affecting the microbiome-host interactions. This study aimed at investigating the effects of MRPs derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides on intestinal microbial composition and metabolic profile by in vitro pig fecal fermentation. The pH decreased sharply in the first 12 h and the highest production of butyric acid was observed in GM (glycated BCH with galacto-oligosaccharide) treatment with 64.7 µmoL/10 mL (p < 0.05) at 48 h. Clostridium_sensu_stricto_1, Streptococcus, and Enterococcus were dominant in the GM treatment, while Escherichia-Shigella was predominant in LgM (glycated BCH with galactose) treatment at 12 h. The up-regulated metabolites indicated that GM and LgM might participate in the fatty acids synthesis and modulate lipid metabolism, respectively. Overall, GM will be more beneficial for gut health by promoting the production of butyric acid and fatty acids synthesis.


Assuntos
Carpas , Microbioma Gastrointestinal , Animais , Ácido Butírico , Carpas/metabolismo , Ácidos Graxos Voláteis/metabolismo , Fezes/química , Fermentação , Galactose/análise , Produtos Finais de Glicação Avançada/análise , Carne , Metaboloma , Oligossacarídeos/química , Suínos
7.
Food Chem ; 398: 133919, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35986999

RESUMO

Biogenic amines (BAs) are group of substances that are formed from amino acids by decarboxylation or amination and transamination of aldehydes and ketones. They may have either aliphatic, aromatic or heterocyclic structure. Their quantity determines their effects, optimum amounts are essential for physiological functions, but excess of BAs causes various toxic effects through out human body. BAs are presented in a wide variety of fermented foods such as fish, meat, milk products and some kinds of beverages like wine, beer and some fruit juices. In order to quantify their intake by food products are important, the methods that provide determination of BAs in food products are a matter of priority. Mostly, liquid chromatographic (LC) methods are preffered. Their amine groups are able to be derivatized by so many fluorogenic reagents. It is possible to combine LC systems with UV-vis. absorption spectrometric, fluorimetric and mass spectrometric detectors. Due to the fact that BAs are important markers for food quality and important for health, in this article LC methods for the determination of BAs in foods were reviewed from 2012 to present.


Assuntos
Alimentos Fermentados , Vinho , Animais , Cerveja/análise , Aminas Biogênicas/análise , Humanos , Carne/análise , Vinho/análise
8.
Food Chem ; 398: 133879, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35987002

RESUMO

Accurate and real-time reporting the freshness and quality of meat has far-reaching implications for safeguarding food safety and public health. Owing to the significant indicator role of H2S in meat spoilage, we here designed a ''dual-key-and-lock'' kind of H+-powered H2S-responsive ratiometric fluorescent nanoprobe BODIPY/Cy7Cl@HyNPs for precise and real-time evaluating the meat freshness. After incubation with spoilt meat, BODIPY/Cy7Cl@HyNPs was simultaneously initiated by the abnormal H+ and H2S acted as "dual-keys". As a result, the fluorescence emission of BODIPY/Cy7Cl@HyNPs at âˆ¼ 688 nm was enhanced, and the other emission at âˆ¼ 818 nm was quenched, thereby yielding a typical H+-powered ratiometric fluorescence response toward H2S in meat. In addition, we also successfully exploited BODIPY/Cy7Cl@HyNPs to achieve the real-time monitoring of the meat freshness during storage by measuring the changes of fluorescence signals and solution color.


Assuntos
Corantes , Carne , Fluorescência , Corantes Fluorescentes
9.
Food Chem ; 398: 133917, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35987007

RESUMO

The effect of dried and UV-C-irradiated mushroom powder on lipid oxidation and vitamin D content in fish meat was investigated. To this end, Flammulina velutipes, Grifola frondosa, Hypsizygus marmoreus, Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus were dried by hot air and irradiated by UV-C and evaluated the effect of these treatments on the components. In general, the ergothioneine content did not change substantially, the total phenolic compound content decreased by hot-air drying, and the ergocalciferol content increased by UV-C irradiation. To the evaluate effect of mushroom powder on lipid oxidation and vitamin D content in fish meat, 5% of the hot air dried and UV-C-irradiated mushroom powder was added to fish meat and oxidized. Consequently, all six mushrooms prevented lipid oxidation, and ergocalciferol content in each mushroom powder remained between 58.2% and 69.7%. Overall, P. eryngii, L. edodes, and P. ostreatus strongly prevented the generation of lipid peroxide and aldehyde.


Assuntos
Agaricales , Vitamina D , Agaricales/efeitos da radiação , Animais , Ergocalciferóis , Peixes , Lipídeos , Carne , Pós , Vitaminas
10.
Food Chem ; 399: 133977, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-35994857

RESUMO

In this work, ultra-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was applied to compare the lipidomics profile of chicken breast meat heated to various temperatures. A total of 445 lipids including phospholipids, diacylglycerols, triacylglycerols, glycoglycerolipids, and sphingolipids were detected in chicken muscle. Significant decreases in a list of characteristic unsaturated phospholipid species including phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol and phosphatidylinositol were identified after heating, suggesting the occurrence of lipid oxidation, while significant increases in characteristic lysophospholipid species were found with increasing heating temperature, which were mainly derived from hydrolysis of phospholipids. Moreover, ether phospholipid and neutral lipid species exhibited remarkable changes during the heating process, and monoalk(en)yl diacylglycerol was first identified in chicken meat. The findings could contribute to the improved understanding of key lipids and biochemical reactions engaged in the heating of meat products.


Assuntos
Galinhas , Lipidômica , Animais , Carne , Fosfolipídeos , Espectrometria de Massas por Ionização por Electrospray
11.
Food Chem ; 399: 133843, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-35998488

RESUMO

A facile approach was proposed for the preparation of boric acid-functionalized core-shell structured magnetic covalent organic framework (COF) nanocomposites through employing the Fe3O4 nanoparticles as magnetic core, boric acid-functionalized COFs as the shell via sequential post-synthetic modification (denoted as Fe3O4@COF@BA). The synthesized nanocomposites showed large specific surface area, high magnetic responsiveness, and desirable chemical and thermal stability. Combined with HPLC-MS/MS, the as-prepared Fe3O4@COF@BA composite was applied as a sorbent for magnetic solid-phase extraction (MSPE) of endocrine disrupting compounds (EDCs) from meat samples. Under optimal conditions, the method displays low limits of detection (LODs, 0.08-0.72 µg kg-1) and good precision with relative standard deviations (RSD) lower than 5.4 %. The approach was successfully employed for the extraction and detection of EDCs in blank and spiked beef, chicken and pork samples with recovery ranging from 88.8 to 104.2 %.


Assuntos
Disruptores Endócrinos , Estruturas Metalorgânicas , Adsorção , Animais , Ácidos Bóricos , Bovinos , Cromatografia Líquida de Alta Pressão , Limite de Detecção , Fenômenos Magnéticos , Carne/análise , Estruturas Metalorgânicas/química , Extração em Fase Sólida/métodos , Espectrometria de Massas em Tandem
12.
Food Chem ; 399: 133887, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36001929

RESUMO

Although the demand for meat analogues is increasing, aspects of the analogues' textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatment affected the packing structure of the materials. The density was increased by about 0.25 g/mL by vacuum-autoclaving, and the movement of water was restricted by the formation of a packed structure. The disulfide bonds increased by 3 µM/g or more and the ß-sheets and α-helixes increased by 7 % or more; this contributed to structural changes due to protein aggregation. The texturization index and hardness tended to decrease by more than 30 %, indicating a decrease in overall structural strength. The newly proposed technology has potential for use in the commercialization of meat analogues.


Assuntos
Embalagem de Alimentos , Proteínas de Soja , Embalagem de Alimentos/métodos , Temperatura Alta , Carne/análise , Tecnologia , Vácuo
13.
Food Chem ; 399: 133818, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36027809

RESUMO

Offal tissues carry a lower market value compared to skeletal meats in some global markets. The inclusion of offal in any meat product in the EU and UK must be declared on the label. While many technologies have been applied to the challenge of determining adulteration with offal in meat products, no single method has been recognised and validated as a reliable test to support legislative requirements. This literature review investigated appropriate methods to determine the adulteration of meat with offal. The aim was to identify technologies suitable for future validation to underpin a high throughput, low-cost method suitable for application by enforcement laboratories. Considering all of the methods, technologies which determine elemental composition and peptide markers were particularly highlighted as demonstrating potential for future development to determine a wide range of offal tissues to support the safety and integrity of the food chain.


Assuntos
Produtos da Carne , Contaminação de Medicamentos , Contaminação de Alimentos/análise , Segurança Alimentar , Carne/análise , Produtos da Carne/análise
14.
Food Chem ; 399: 134020, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36037694

RESUMO

The effect of freeze-thaw (F-T) cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion was investigated. With F-T cycles increased, the hardiness, chewiness, and shear force of chicken breasts increased, whereas the digestibility decreased, and particle size of digestive samples increased was evidenced by laser particle size analyzer and confocal fluorescence microscopy. The digestibility of the fifth F-T cycle samples in pepsin and pepsin/trypsin decreased by 25.99% and 11.82% compared to fresh samples, respectively. During F-T cycles, the disruption of protein structure was confirmed by the α-Helix decrease, ß-sheet increase, the intrinsic tryptophan intensities decrease and a redshift in the maximum value. Therefore, F-T cycles destroyed protein structure and induced the protein aggregation, resulting in chicken that was difficult to digest in the simulated digestion. The phenomenon became more acute as the number of F-T cycles increased.


Assuntos
Galinhas , Pepsina A , Animais , Digestão , Congelamento , Carne/análise
15.
J Hazard Mater ; 441: 129792, 2023 01 05.
Artigo em Inglês | MEDLINE | ID: mdl-36084470

RESUMO

Cooking Oil Fumes (COFs) contain carcinogenic organic substances such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), of which 2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) is known as mainly meat-borne carcinogens. In this work, to identify the mechanisms to induce the inflammation response in human lung cells (A549) exposed to COFs, we investigated the physicochemical and biological characteristics of COFs generated with PhIP precursors (L-phenylalanine, creatinine, and glucose) at high cooking temperatures (300 °C and 600 °C). Interestingly, we found that PhIP was not formed both at 300 °C and 600 °C, while a large number of carbon nanoparticles were generated from soybean oil containing the PhIP precursors at 600 °C. From the biological analysis, COFs generated with the PhIP precursors at 600 °C induced the most significant pro-inflammatory cytokine (IL-6). This result indicates that the particulate matter in COFs generated with the PhIP precursors above the smoke temperature is the primary factor directly affecting the lung inflammatory response rather than PhIP. This study demonstrates for the first time a novel principle of the inflammatory response that the PhIP precursors can aggravate lung injury by affecting the physical properties of COFs depending on cooking temperature. Therefore, our finding is a significant result of overcoming the bias in previous studies focusing only on the chemical toxicity of PhIP in the inflammatory response of COFs.


Assuntos
Material Particulado , Hidrocarbonetos Policíclicos Aromáticos , Aminas/análise , Carbono/análise , Carcinógenos/análise , Culinária , Creatinina/análise , Glucose , Humanos , Inflamação/induzido quimicamente , Interleucina-6 , Pulmão , Carne/análise , Material Particulado/análise , Material Particulado/toxicidade , Fenilalanina , Hidrocarbonetos Policíclicos Aromáticos/análise , Hidrocarbonetos Policíclicos Aromáticos/toxicidade , Fumaça/análise , Óleo de Soja/análise , Temperatura
16.
Food Microbiol ; 109: 104099, 2023 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-36309426

RESUMO

Marinades are increasingly used to manufacture raw fish products. In corresponding meats, marinating is known to have a major effect on the composition of the microbiome, but the effect of marinating on fish is not known as well. This knowledge gap prompted our study of the microbial ecology and amine formation in marinated and unmarinated modified atmosphere commercially packaged rainbow trout fillet strips. According to our findings, marination increased the maximum concentrations (7-8 log CFU/g) of psychrotrophic bacteria by one logarithmic unit and led to 5 times higher average tyramine concentrations than the corresponding unmarinated product. Instead, trimethylamine concentrations were 30 times higher in the unmarinated product than those in the marinated one. According to the 16 S rRNA sequence analyses, lactic acid bacteria (LAB) predominated in the marinated strips one day after the use-by date, whereas in the unmarinated strips Fusobacteriaceae and LAB were the dominating taxa. Based on the culture-dependent analysis, Latilactobacillus fuchuensis was the prevailing LAB in both products. Since the subset of L. fuchuensis strains tested was able to produce tyramine in vitro, we hypothesise that the use of the acidic marinade activated the production of tyrosine-decarboxylating enzymes in L. fuchuensis and led to the increased tyramine concentrations.


Assuntos
Oncorhynchus mykiss , Animais , Tiramina , Carne/microbiologia , Atmosfera
17.
Food Microbiol ; 109: 104122, 2023 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-36309434

RESUMO

Pseudomonas fragi and Escherichia coli are considered as common colonizers of fresh and spoilage meat, where they tend to live in the proximity. In this study, we primarily tested interplay patterns between different isolates of these two species in two-by-two combinations grown on stainless steel surfaces as dual-species biofilms. Results showed that these two species presented competition as major observed interplay patterns as biofilms progressed independent of bacterial strains and growth temperatures (15 °C and 25 °C). One dual-species combination was proposed as a representative to further explore dynamic patterns of interaction strength between these two species, with species colonization order taken into consideration as a biological effector. We firstly reported that prior colonization of one species significantly decreased the initiatively colonized cell counts of counterpart species by one to three orders of magnitude when competing for limited adhesion surface, under which E. coli was observed to be more aggressive in surface colonization as compared to P. fragi. However, the spatial structure and microbial composition of mature dual-species biofilms were not observed to be significantly affected. Our findings also shed new light on the evidence that E. coli and P. fragi, respectively, enhanced their biofilm formation capabilities by upregulating expression level of genes that encoded Type 1 fimbriae and phosphate response regulator as dual-species consortia progressed, which could serve as a crucial factor that improved the difficulty of food biocontrol.


Assuntos
Pseudomonas fragi , Pseudomonas fragi/metabolismo , Escherichia coli/genética , Microbiologia de Alimentos , Carne/microbiologia , Biofilmes
18.
Food Microbiol ; 109: 104147, 2023 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-36309446

RESUMO

Vacuum packaging and storage conditions at chilled temperatures are commonly used in order to prolong the shelf life of meat. Under these conditions and time-temperature abuse, cold-tolerant (facultatively) anaerobic spoilage microorganisms can continue growing. This study investigated growth of six relevant spoilage microorganisms in vacuum-packed beef (n = 12, 72 subsamples, stored at 10 °C for 28 days) using culture and qPCR methods. Correspondingly, six qPCRs were newly developed/modified (for total bacteria, lactic acid bacteria (LAB), Enterobacterales, total fungi, Kazachstania psychrophila, and cold-tolerant Clostridium spp.). Besides microbial quantification, four spoilage appearances of meat (gas production, spoilage odor, % drip loss, and meat color) were observed. Results obtained from culture and qPCR show that total bacteria, LAB, and Enterobacterales reached their stationary phase at day 7 when spoilage parameters such as gas production were statistically increased and a deviation of odor was detected. Fastidious cold-tolerant Clostridium spp. and K. psychrophila could be detected from day 7. Based on microbiological and sensory analysis results, the maximum shelf life of vacuum-packed beef stored at 10 °C is 7 days. The developed qPCR has the potential to be used as an alternative method to culturing for determination of microbial growth.


Assuntos
Contaminação de Alimentos , Embalagem de Alimentos , Animais , Bovinos , Vácuo , Embalagem de Alimentos/métodos , Temperatura , Contaminação de Alimentos/análise , Carne/microbiologia , Bactérias/genética , Microbiologia de Alimentos
19.
J Proteomics ; 270: 104744, 2023 Jan 06.
Artigo em Inglês | MEDLINE | ID: mdl-36220542

RESUMO

Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud. SIGNIFICANCE: The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research.


Assuntos
Produtos da Carne , Produtos da Carne/análise , Proteômica/métodos , Carne , Inocuidade dos Alimentos , Tecnologia de Alimentos
20.
Int J Food Microbiol ; 384: 109981, 2023 Jan 02.
Artigo em Inglês | MEDLINE | ID: mdl-36306546

RESUMO

Poultry meat has been a vehicle of antibiotic resistant bacteria and genes. Yet, the diversity of selective pressures associated with their maintenance in the poultry-production chain remains poorly explored. We evaluated the susceptibility of Enterococcus spp. from chicken meat collected 20 years apart to antibiotics, metals, acidic pH and peracetic acid-PAA. Contemporary chicken-meat samples (n = 53 batches, each including a pool of neck skin from 10 single carcasses) were collected in a slaughterhouse facility using PAA as disinfectant (March-August 2018, North of Portugal). Broilers were raised in intensive farms (n = 29) using CuSO4 and organic acids as feed additives. Data were compared with that of 67 samples recovered in the same region during 1999-2001. All 2018 samples had multidrug resistant-MDR isolates, with >45 % carrying Enterococcus faecalis, Enterococcus faecium or Enterococcus gallinarum resistant to tetracycline, erythromycin, ampicillin, quinupristin-dalfopristin, ciprofloxacin, chloramphenicol or aminoglycosides. Resistance rates were similar (P > 0.05) to those of 1999-2001 samples for all but five antibiotics. The decrease of samples carrying vancomycin-resistant isolates from 46 % to 0 % between 1999-2001 and 2018 was the most striking difference. Isolates from both periods were similarly susceptible to acid pH [minimum-growth pH (4.5-5.0), minimum-survival pH (3.0-4.0)] and to PAA (MIC90 = 100-120 mg/L/MBC90 = 140-160 mg/L; below concentrations used in slaughterhouse). Copper tolerance genes (tcrB and/or cueO) were respectively detected in 21 % and 4 % of 2018 and 1999-2001 samples. The tcrB gene was only detected in E. faecalis (MICCuSO4 > 12 mM), and their genomes were compared with other international ones of chicken origin (PATRIC database), revealing a polyclonal population and a plasmid or chromosomal location for tcrB. The tcrB plasmids shared diverse genetic modules, including multiple antimicrobial resistance genes (e.g. to tetracyclines, chloramphenicol, macrolide-lincosamide-streptogramin B-MLSB, aminoglycosides, bacitracin, coccidiostats). When in chromosome, the tcrB gene was co-located closely to merA (mercury) genes. Chicken meat remains an important vehicle of MDR Enterococcus spp. able to survive under diverse stresses (e.g. copper, acid) potentially contributing to these bacteria maintenance and flux among animal-environment-humans.


Assuntos
Galinhas , Enterococcus faecium , Animais , Humanos , Galinhas/microbiologia , Aves Domésticas , Antibacterianos/farmacologia , Cobre/farmacologia , Testes de Sensibilidade Microbiana , Enterococcus , Aminoglicosídeos , Cloranfenicol , Farmacorresistência Bacteriana/genética , Carne/microbiologia
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