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1.
Sensors (Basel) ; 23(2)2023 Jan 06.
Artigo em Inglês | MEDLINE | ID: mdl-36679464

RESUMO

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.


Assuntos
Produtos da Carne , Nariz Eletrônico , Carne/análise , Tecnologia , Movimento Celular
2.
Euro Surveill ; 28(2)2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36695482

RESUMO

The French National Reference Centre for Escherichia coli, Shigella and Salmonella (FNRC-ESS) detected two human clusters of 33 cases (median age: 10 years; 17 females) infected by Salmonella enterica serotype Bovismorbificans, ST142, HC5_243255 (EnteroBase HierCC­cgMLST scheme) in September-November 2020 and of 11 cases (median age: 11 years; seven males) infected by S. enterica serotype 4,12:i:-, ST34, HC5_198125 in October-December 2020. Epidemiological investigations conducted by Santé publique France linked these outbreaks to the consumption of dried pork sausages from the same manufacturer. S. Bovismorbificans and S. 4,12:i:- were isolated by the National Reference Laboratory from different food samples, but both strains were identified in a single food sample only by qPCR. Three recalls and withdrawals of dried pork products were issued by the French general directorate of food of the French ministry for agriculture and food in November 2020, affecting eight supermarket chains. A notification on the European Rapid Alert System for Food and Feed and a European urgent enquiry on the Epidemic Intelligence Information System for Food and Waterborne Diseases and Zoonoses (EPIS-FWD) were launched. No cases were reported outside France. Outbreaks caused by multiple serotypes of Salmonella may go undetected by protocols in standard procedures in microbiology laboratories.


Assuntos
Produtos da Carne , Carne de Porco , Carne Vermelha , Intoxicação Alimentar por Salmonella , Animais , Feminino , Masculino , Humanos , Suínos , Criança , Salmonella typhimurium/genética , Sorogrupo , Intoxicação Alimentar por Salmonella/epidemiologia , Intoxicação Alimentar por Salmonella/microbiologia , Carne Vermelha/microbiologia , França/epidemiologia , Surtos de Doenças
3.
Sensors (Basel) ; 23(2)2023 Jan 07.
Artigo em Inglês | MEDLINE | ID: mdl-36679493

RESUMO

South African legislation regulates the classification/labelling and compositional specifications of raw beef patties, to combat processed meat fraud and to protect the consumer. A near-infrared hyperspectral imaging (NIR-HSI) system was investigated as an alternative authentication technique to the current destructive, time-consuming, labour-intensive and expensive methods. Eight hundred beef patties (ca. 100 g) were made and analysed to assess the potential of NIR-HSI to distinguish between the four patty categories (200 patties per category): premium 'ground patty'; regular 'burger patty'; 'value-burger/patty' and the 'econo-burger'/'budget'. Hyperspectral images were acquired with a HySpex SWIR-384 (short-wave infrared) imaging system using the Breeze® acquisition software, in the wavelength range of 952-2517 nm, after which the data was analysed using image analysis, multivariate techniques and machine learning algorithms. It was possible to distinguish between the four patty categories with accuracies ≥97%, indicating that NIR-HSI offers an accurate and reliable solution for the rapid identification and authentication of processed beef patties. Furthermore, this study has the potential of providing an alternative to the current authentication methods, thus contributing to the authenticity and fair-trade of processed meat products locally and internationally.


Assuntos
Produtos da Carne , Carne , Animais , Bovinos , Algoritmos
4.
Int J Mol Sci ; 24(2)2023 Jan 13.
Artigo em Inglês | MEDLINE | ID: mdl-36675084

RESUMO

Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.


Assuntos
Produtos da Carne , Carne de Porco , Carne Vermelha , Animais , Suínos , Humanos , Carne de Porco/análise , Peptídeos , Proteólise , Proteínas Musculares/química , Produtos da Carne/análise , Carne/análise
5.
Food Chem ; 409: 135337, 2023 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-36587514

RESUMO

This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. Results showed that the replacement of pork back fat by Oil-CTS could improve the gel performance in terms of rheological property, texture, and water-holding capacity (WHC), and reduce the water mobility of pork meat gels, which caused by the formation of a more ordered and denser protein network structure. Additionally, when the fat was replaced by Oil-CTS partially or totally (25-100 %), the total fat content in pork meat gels decreased by 16.5-82 % and the saturated fatty acids (SFAs) content decreased from 5.87 g/100 g in untreated sample to 1.17-4.88 g/100 g in starch-replacing-fat samples, indicating Oil-CTS could be used as a fat replacer to prepare the low-fat meat products.


Assuntos
Produtos da Carne , Carne de Porco , Carne Vermelha , Animais , Suínos , Amido , Água/química , Produtos da Carne/análise , Ácidos Graxos , Géis
6.
Food Res Int ; 163: 112162, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36596111

RESUMO

To study the quality of chorizo de León dry fermented sausages (DFS), high pressure processing (HPP) applied at the early stages of ripening and the use of a functional starter culture were evaluated as additional safety measures. Furthermore, the ability to control the populations of artificially inoculated Listeria monocytogenes and Salmonella Typhimurium was investigated and the evolution of microbial communities was assessed by amplicon 16S rRNA metataxonomics. The use of HPP and the starter culture, independently or combined, induced a reduction of Listeria monocytogenes of 1.5, 4.3 and > 4.8 log CFU/g respectively, as compared to control. Salmonella Typhimurium counts were under the detection limit (<1 log) in all treated end-product samples. Both additional measures reduced the activity of undesirable microbiota, such as Serratia and Brochothrix, during the production of DFS. Moreover, the starter culture highly influencedthe taxonomic profile of samples.No adverse sensory effects were observed, and panelists showed preference for HPP treated DFS. In conclusion, this new approach of applying HPP at the early stages of ripening of DFS in combination with the use of a defined starter culture improved the safety and quality of the meat product.


Assuntos
Produtos da Carne , Produtos da Carne/análise , RNA Ribossômico 16S/genética , Fermentação , Salmonella typhimurium
7.
Food Chem ; 407: 135120, 2023 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-36495742

RESUMO

Thiophenols (ArSHs) are widely used as popular flavoring ingredients for making daily dishes. Dissecting the ArSHs contents in common foodstuffs is meaningful in the field of food safety science. Herein, a novel small-molecule sensor 2-(1H-benzo[d]imidazol-2-yl)-3-(2-(2,4-dinitrophenoxy)-4-morpholinophenyl)acrylonitrile (NOSA) has been tailored. The NOSA is able to respond to ArSHs, spontaneously yielding highly green-emissive fluorescent iminocoumarin (I500). This cascade reaction-based strategy is sensitive (limit-of-detection = 2.8 nM), rapid (within 5 min), and selective toward ArSH flavors. Probe NOSA has been applied to the determination of ArSHs in real-life meat products and condiments. Moreover, a far-red fluorescent compound, 2-(7-(diethylamino)-4-(4-(methylthio)styryl)-2H-chromen-2-ylidene)malononitrile (CMMT), has been first combined with NOSA to construct a composite probe NOSA@CMMT for the ratiometric detection of ArSHs (I500/I630). System NOSA@CMMT exhibits a conspicuous fluorescence change from deep-red to light-green. Benefitted from the gorgeous chromatic fluctuation, a smartphone-integrated analysis platform is established for the real-time evaluation of ArSHs level.


Assuntos
Corantes Fluorescentes , Produtos da Carne , Produtos da Carne/análise , Fenóis/análise , Espectrometria de Fluorescência , Condimentos/análise
8.
Appetite ; 181: 106394, 2023 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-36503886

RESUMO

The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., 'conventional', 'plant-based' and 'cultured' for beef burger). Participants rated expected taste pleasantness, fullness, satisfaction, healthiness, disgust and willingness-to-pay for each product/label combination. The results obtained demonstrate that alternatives to conventional meat products overall are acceptable to both meat and non-meat eaters. Although meat eaters' expected plant-based meat alternatives to be less satisfying, due to lower expected taste pleasantness and fillingness (Cohen's d = 0.14 to 0.63), they perceived the plant-based alternatives to be more healthy (d ≥ 1.18). Cultured meat products were perceived by meat eaters to be equally or more healthy, but more disgusting (d ≥ 0.41), than conventional meat products. These results suggest there is an opportunity to promote (motivate) acceptance of alternatives to conventional meat products based on their perceived healthiness, to at least partly balance reduced expected taste pleasantness and other negative attributes (i.e., barriers).


Assuntos
Asco , Produtos da Carne , Animais , Bovinos , Paladar , Preferências Alimentares , Motivação , Satisfação Pessoal , Comportamento do Consumidor
9.
Meat Sci ; 197: 109069, 2023 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-36495835

RESUMO

In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.


Assuntos
Acacia , Produtos da Carne , Animais , Bovinos , Emulsificantes , Produtos da Carne/análise , Culinária , Sementes/química
10.
Meat Sci ; 197: 109086, 2023 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-36580792

RESUMO

Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%-100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. All meat pastes exhibited a strong gel-like rheological character (G' > G"). The incorporation of Pickering emulsion in sausages enhanced the textural properties (hardness, springiness, chewiness, cohesiveness and resilience) and the uniformity and compactness of micromorphology, as well as suppressed the cooking loss and TBARS content. In particular, the sausages with a backfat substitution ratio of 100%, showing a similar overall sensory acceptability to the backfat sausage, revealed the best rheological properties, texture properties and micromorphology and the lowest cooking loss and fat oxidation (P < 0.05). The results showed that Pickering emulsion stabilized by modified pea protein-chitosan composite particles is a potential fat substitute for meat products with the desirable characteristics.


Assuntos
Quitosana , Substitutos da Gordura , Produtos da Carne , Proteínas de Ervilha , Carne de Porco , Carne Vermelha , Animais , Suínos , Produtos da Carne/análise , Emulsões , Carne Vermelha/análise
11.
Vet Med Sci ; 9(1): 481-493, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36571810

RESUMO

BACKGROUND: Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES: Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS: The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS: The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS: It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.


Assuntos
Produtos da Carne , Animais , Conservação de Alimentos/métodos , Embalagem de Alimentos/métodos , Carne , Antioxidantes
12.
J Proteomics ; 270: 104744, 2023 01 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
13.
J Proteomics ; 270: 104753, 2023 01 06.
Artigo em Inglês | MEDLINE | ID: mdl-36241023

RESUMO

Goat meat, as a superior product including low lipids, low cholesterol contents and high-quality proteins, becomes the superior food for the national market. With the increasing demand for goat meat, the production, sensory quality and physicochemical properties of goat meat are also widely observed. Following significant discoveries on the mechanism determining goat meat quality, further research on complex and interactive factors leading to changes of goat meat quality is increasingly based on data-driven "omics" methods, such as lipidomics, which can rapidly identify and quantify >1000 lipid species at same time facilitating comprehensive analyses of lipids in tissues. Molecular mechanism and biomarkers indicating the changes of goat meat quality, authentication, meat analogue, nutrition and health by lipidomics are feasible. According to the analysis results of the classes and of different biomarkers lipids of goat meat quality, the main processes involved the biosynthesis of unsaturated fatty acids, associations with lipids and proteins, lipid oxidation, lipid hydrolysis, lipid degradation, lipid deposition and lipid denaturation, which have been translated into advanced technologies for identifying the goat meat adulteration and faux meat rapidly and accurately. SIGNIFICANCE: In this review, the research of lipidomics technology, past applications, recent findings and common on the recent advances of lipidomics in the quality assessment of mutton products by lipidomics with MS approaches have been summarized. The information reported in review can serve as a reference to characterize the lipids found in mutton, clarify the application of lipidomics to the field of mutton products and provide new perspectives in producing superior quality mutton products.


Assuntos
Lipidômica , Produtos da Carne , Animais , Cabras/metabolismo , Produtos da Carne/análise , Lipídeos , Biomarcadores/análise
14.
Biomed Res Int ; 2022: 8437926, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36457342

RESUMO

The aim of this work was the screening of bacteriocin-producing LABs isolated from fish, the selection of promising/prominent strain(s), the characterization of the bacteriocin produced, and the evaluation of its potential to be used as biopreservative(s). Amplification and sequencing of the 16S rRNA gene of the bacteriocin-producing strain was performed. Then a partial purification of the produced bacteriocin, using a combination of ammonium sulfate and chloroform-methanol precipitation, was done. Its molecular weight was determined by SDS-PAGE. In addition, the action spectrum, the hemolysis test, and its ability to inhibit biofilm formation were analyzed. A total of 88 isolates of lactic acid bacteria (LAB) including one bacteriocin producer, which was identified as Lactococcus lactis F01, were collected. The bacteriocin was partially purified with an estimated yield of 40%. Regarding the SDS-PAGE profile, the secreted bacteriocin has molecular weight of about 3.5 kDa and was identified as class I bacteriocin. The antimicrobial test showed that the bacteriocin inhibits pathogenic and/or spoilage bacteria, 10 Gram-positive and 16 Gram-negative bacterial species. Moreover, it can inhibit biofilm formation from 1.3% (Escherichia coli) to 63.92% (Pseudomonas aeruginosa ATCC15692) depending on the strain. The hemolytic activity of novel bacteriocin was observed at the concentration of 10 µg/ml of bacteriocin crude extract, which was 0.7 ± 0.0029%. In addition, it exhibited good thermal and pH stability with retained antibacterial activity of 85.25% after treatment at 121°C for 20 min, as well as at a pH range between 2.0 and 10.0. Moreover, this bacteriocin showed the ability to inhibit the growth of bacterial culture load in fish sausage stored at 8°C for 28 days. Considering the results obtained, bacteriocin could be potentially exploited as an alternative to chemical preservatives or as a substitute for antibiotics.


Assuntos
Bacteriocinas , Carpas , Conservação de Alimentos , Lactococcus lactis , Produtos da Carne , Animais , Antibacterianos/farmacologia , Bacteriocinas/farmacologia , Biofilmes , Carpas/microbiologia , Escherichia coli , RNA Ribossômico 16S/genética , Produtos da Carne/microbiologia
15.
Food Res Int ; 162(Pt A): 111957, 2022 12.
Artigo em Inglês | MEDLINE | ID: mdl-36461208

RESUMO

Chinese traditional fermented meat products in Guizhou province harbor a unique microbial community owing to particular geographical, environmental, and climatic conditions. In this study, coagulase-negative staphylococci (CNS) with high protease activity were isolated from a Guizhou traditional naturally fermented meat product, i.e., Qianwufu sausages. In addition, the potential of isolated CNS strains to be used as starter cultures in sausage fermentation was evaluated. Culture- and molecular-biology-based methods were employed to isolate and identify CNS. A total of 40 CNS strains could hydrolyze pork meat proteins. In particular, strain QB7 identified as Staphylococcus simulans had the highest proteolytic activity, was resistant to growth in the presence of 6.5 % NaCl and 150 mg/kg of nitrites, and lacked virulence genes, hemolytic, decarboxylase, DNase, and biofilm-forming activities. Subsequently, S. simulans QB7 was used as a starter in sausage fermentation, which led to an increase in competitiveness of dominant bacteria, reduced growth of undesirable bacteria, higher content of total free fatty acids and free amino acids, and lower pH and water activity values. Thus, S. simulans QB7 can potentially be used as a starter to improve the quality and nutritional properties of fermented meat products.


Assuntos
Produtos da Carne , Carne de Porco , Coagulase , Peptídeo Hidrolases , Proteólise
16.
Food Res Int ; 162(Pt A): 111963, 2022 12.
Artigo em Inglês | MEDLINE | ID: mdl-36461213

RESUMO

This work investigated the influence of mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201) on the digestive pattern of dry fermented sausage proteins. The addition of starters resulted in a higher degree of proteolysis and looser protein conformation as evidenced by the decreased carbonyl content and electrophoresis bands intensity of myosin heavy chain (MHC) and actin, increased sulfhydryl content and surface hydrophobicity, and transformation of protein secondary structure from α-helix to ß-sheet and ß-turn. These changes induced by the starters acted as a "pre-digestion" step and improved the digestive pattern of sausage protein. The most remarkable improvement in gastric (33.98%-49.46%) and whole gastrointestinal digestibility (87.41%-94.57%) was observed on sausages of day 21. Comparative peptidomics analysis during digestion revealed that the digested peptides of the inoculated sample were more widely distributed throughout the 3D structure of the sausage proteins, namely, myoglobin, MHC, and creatine kinase M-type. More peptides were degraded in the rod region (780-1933) of MHC. The region was possibly expanded by starters. New bioactive peptides, including MNVKHWPWMK, FFL, and LLF, were released from the MHC and actin altered by the starters. This work highlighted the application of mixed starters as a potential tool to enhance the nutrition of fermented sausage.


Assuntos
Actinas , Produtos da Carne , Conformação Proteica , Mioglobina , Cadeias Pesadas de Miosina , Digestão
17.
Food Res Int ; 162(Pt A): 112007, 2022 12.
Artigo em Inglês | MEDLINE | ID: mdl-36461302

RESUMO

Salame Piemonte is a dry-fermented meat product typical of the Piedmont region in Italy, manufactured using commercial starter cultures. This study aimed to select autochthonous starter cultures (ASCs) that could be used for sausage fermentation in order to strengthen the link with the geographical area of production and improve the sensory properties of the final product. A culture-dependent approach was adopted during three different spontaneous sausage fermentation processes to isolate and characterise the main bacterial resources involved. Dominant lactic acid bacteria (LAB) in each batch were Pediococcus pentosaceus, Latilactobacillus sakei, and Latilactobacillus curvatus; Staphylococcus xylosus was the most dominant coagulase-negative staphylococci (CNS) in all the studied batches. LAB and presumptive CNS isolates were further evaluated for their physiological properties and biotechnological potential. Thereafter, 11 strains were selected and evaluated for safety. Five selected strains (two P. pentosaceus, two L. sakei, and one S. xylosus strain) were used for pilot-scale Salame Piemonte production with seven different strain combinations. Based on the liking test, three ASC combinations led to the highest liking score compared to industrial products. These three ASCs were then used for the second pilot-scale sausage production confirming the high liking score. In summary, the use of P. pentosaceus and S. xylosus ASC significantly improved product sensory properties compared with that obtained using commercial starter cultures.


Assuntos
Lactobacillales , Produtos da Carne , Pediococcus pentosaceus , Biotecnologia
18.
Food Res Int ; 162(Pt B): 112084, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36461333

RESUMO

This study aimed to investigate the biogenic amines (BAs) in dry sausages collected from different regions in northeast China; explore the potential correlation amongst BAs, free amino acids (FAAs) and bacterial communities; and determine the key bacteria that produced or inhibited BAs. The contents of BAs significantly differed amongst various dry sausages. The dominating BAs were putrescine and spermine. Further analysis of the FAA profile and its relationship with BAs showed that a large number of available precursor FAAs could cause the accumulation of their corresponding BAs. A total of 118 genera were identified in dry sausages amongst which Staphylococcus and Weissella were the dominant genera. From the correlation between BAs and species, 13 core species were significantly correlated with BAs; amongst them, 11 were positively correlated, and two were negatively correlated. This work assessed the levels of BAs in dry sausages from northeast China and demonstrated that available FAAs and complex bacterial composition were closely related to BA accumulation.


Assuntos
Aminoácidos , Produtos da Carne , Aminas Biogênicas , Bactérias , China
19.
Food Res Int ; 162(Pt B): 112096, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36461402

RESUMO

A multi-omics approach was applied to investigate the differences and correlations between characteristic volatile flavor substances and non-volatile metabolites in sausages fermented by Pediococcus pentosaceus (P. pentosaceus) and Staphylococcus carnosus (S. carnosus) alone and in a mixture. Twenty-seven volatile metabolites were identified by headspace solid-phase microextraction/gas chromatography-mass. According to orthogonal projections to latent structures-differential analysis, 17 characteristic volatile metabolites were detected in the sausages of different treatments. Utilizing ultra-high-performance liquid chromatography coupled with a mass spectrometer to analyze metabolite profiles, 42.03% of the non-volatile metabolites were classified as lipids and lipid-like molecules, 25.00% of organic acids and derivatives, and others. Seventeen characteristic flavor substances were significantly correlated with twenty differential non-volatile metabolites, and the non-volatile metabolites changed significantly. Differences in the characteristics and combinations of microorganisms themselves have a decisive role in the development of flavor substances and non-volatile metabolites in sausages.


Assuntos
Produtos da Carne , Pediococcus pentosaceus , Fermentação , Staphylococcus
20.
Nutrients ; 14(24)2022 Dec 14.
Artigo em Inglês | MEDLINE | ID: mdl-36558463

RESUMO

Red meat consumption has been found to closely related to cardiometabolic health, with sex disparity. However, the specific metabolic factors corresponding to red meat consumption in men and women have not been examined previously. We analyzed the sex-specific associations of meat consumption, with 167 metabolites using multivariable regression, controlling for age, ethnicity, Townsend deprivation index, education, physical activity, smoking, and drinking status among ~79,644 UK Biobank participants. We also compared the sex differences using an established formula. After accounting for multiple testing with false discovery rate < 5% and controlling for confounders, the positive associations of unprocessed red meat consumption with branched-chain amino acids and several lipoproteins, and the inverse association with glycine were stronger in women, while the positive associations with apolipoprotein A1, creatinine, and monounsaturated fatty acids were more obvious in men. For processed meat, the positive associations with branched-chain amino acids, several lipoproteins, tyrosine, lactate, glycoprotein acetyls and inverse associations with glutamine, and glycine were stronger in women than in men. The study suggests that meat consumption has sex-specific associations with several metabolites. This has important implication to provide dietary suggestions for individuals with or at high risk of cardiometabolic disease, with consideration of sex difference.


Assuntos
Produtos da Carne , Carne Vermelha , Humanos , Feminino , Masculino , Bancos de Espécimes Biológicos , Carne , Dieta , Reino Unido , Fatores de Risco
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