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Food Products of Animal Origin: Recent Advances in Ripening Systems...
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Food Products of Animal Origin: Recent Advances in Ripening Systems and Aging Process

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal System and Management".

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 9476

Special Issue Editor

Prof. Dr. Raffaele Marrone

E-Mail Website
Guest Editor
Department of Veterinary Medicine and Animal Production (MVPA), University of Naples “Federico II”, 80137 Naples, Italy
Interests: meat and meat products; meat quality; analytical chemistry; food science; food technology; food texture; food rheology; food safety; food inspection; risk analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Controlled ripening and ageing processes improve the sensory characteristics of animal-origin foods, such as tenderness, aromas and flavors, making them more attractive to restaurant owners and consumers. This results in a product with high added value for gastronomic appreciation, thus enabling the provision of tools to food chain operators to improve the economic yield of food they market. Therefore, a major modern food technology goal is to guarantee safe and specific maturation processes with innovative methods, also trying to improve traditional ones, by monitoring the physical and chemical state of food during the transformation process (bacterial alterations, acidification, pH). Last year’s results are promising, but as industry interest is growing, further information is needed to fully assess the potential of these methods in allowing for the increase in shelf life in accordance with regulations in force on food safety, in a natural way and without the need for artificial preservatives. Original manuscripts that address any aspects of the ripening and aging of food are invited for this Special Issue. In particular, aspects such as innovative maturation methods, improving and monitoring traditional maturation processes, impact on product quality, human health benefits, shelf life and consumer perception and acceptance are welcome.

Prof. Dr. Rafaelle Marrone
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • aging process
  • ripening
  • shelf life
  • cheese quality
  • meat quality
  • method of maturing
  • smoking
  • drying
  • consumer perception

Published Papers (3 papers)

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Research

16 pages, 303 KiB  
Article
Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening
by Rosa Luisa Ambrosio, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio and Raffaele Marrone
Animals 2021, 11(11), 3060; https://doi.org/10.3390/ani11113060 - 26 Oct 2021
Cited by 8 | Viewed by 1944
Abstract
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of [...] Read more.
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles. Full article
(This article belongs to the Special Issue Food Products of Animal Origin: Recent Advances in Ripening Systems and Aging Process)
14 pages, 987 KiB  
Article
The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening
by Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Różańska and Antoni Pluta
Animals 2021, 11(9), 2699; https://doi.org/10.3390/ani11092699 - 15 Sep 2021
Cited by 6 | Viewed by 2144
Abstract
Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds [...] Read more.
Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different cheese models were evaluated for: proteolytic activity using the spectrophotometric method with ortho-phthaldialdehyde (OPA), soluble nitrogen (SN), trichloroacetic acid-soluble nitrogen (TCA-SN) phosphotungstic acid-soluble nitrogen (PTA-SN), total nitrogen (TN), pH, contents of water, fat, as well as for total bacteria count (TBC), count of Lactococcus genus bacteria, count of Lb. helveticus, and number of non-starter lactic acid bacteria (NSLAB). Presence of adjunct bacterial cultures both in the form of a cheese culture LH-B01 and heat-treated XT–312 starter promoted primary and secondary proteolysis, which resulted in acceleration of the ripening process. ACE inhibitory activity and proteolytic activity was the highest throughout of ripening for cheese model with LH-B01 culture. The cheese models with the adjunct heat-treated starter were characterized by lower TBC, NSLAB and lower count of Lactococcus genus bacteria during ripening, compared to control cheeses. Full article
(This article belongs to the Special Issue Food Products of Animal Origin: Recent Advances in Ripening Systems and Aging Process)
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13 pages, 301 KiB  
Article
Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy
by Rodrigo Fortunato de Oliveira, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Rodrigo Alves de Souza, Mateus Roberto Pereira, Erika Nayara Freire Cavalcanti, Erick Alonso Villegas-Cayllahua, Heloisa de Almeida Fidelis, Aline Giampietro-Ganeco, Maísa Santos Fávero, Pedro Alves de Souza and Hirasilva Borba
Animals 2021, 11(7), 1960; https://doi.org/10.3390/ani11071960 - 30 Jun 2021
Cited by 12 | Viewed by 3612
Abstract
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in [...] Read more.
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers’ breasts affected by wooden breast myopathy. Full article
(This article belongs to the Special Issue Food Products of Animal Origin: Recent Advances in Ripening Systems and Aging Process)
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