Search Results (197)

This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid extraction in preserving the quality of ground fish patties during refrigerated storage. Gilthead sea bream (Sparus aurata) patties were formulated with varying concentrations of EO and LE and evaluated over three days at 4 °C. The chemical composition of the extracts, analyzed by GC-MS, revealed linalool, eucalyptol, and τ-cadinol as dominant bioactive compounds, with EO richer in monoterpenes and LE in sesquiterpenes. Both extracts significantly reduced lipid oxidation (TBARS) and protein oxidation (thiol content), with the strongest antioxidative effect observed in patties containing 0.150 µL/g of LE. Color parameters (L*, a*, b*, ΔE) were moderately influenced, without adverse effects on product appearance. pH and water activity values remained stable across treatments, while total volatile basic nitrogen (TVB-N) levels confirmed delayed spoilage in extract-treated patties. Results highlight the potential of basil extracts, especially LE obtained by SFE, as effective natural antioxidants in fish-based products. These findings support the development of clean-label, health-promoting products tailored to individual needs, and show that ground fish porridge has promise as a viable material for the production of innovative seafood products. Full article

Game meats are particularly prone to oxidation and microbial spoilage due to their specific characteristics and the procedures required to obtain them. Various sustainable bioactive molecules derived from food industry by-products, such as olive mill wastewater, have the potential to enhance the stability and safety of game meats. The use of different levels of polyphenolic extracts from olive mill vegetation water, encapsulated through a freeze-drying process, was tested on wild boar meat patties as an antioxidant and antimicrobial. Two separate trials were performed. Trial 1 was carried out by adding different concentrations of polyphenolic extract (0, 1, and 2%) during the production of wild boar patties, and trial 2 by adding 1.5% salt and adding or not adding 2% polyphenolic extract. The first trial revealed antioxidant effects on the raw patties during storage time, both on colour (increasing in saturation index) and thiobarbituric acid-reactive substances (0.306, 0.268, and 0.254 mg MDA/kg after 5 days of storage in the control with 1% and 2% polyphenolic extract groups, respectively). Oxidation was also reduced during cold storage of cooked patties. Trial 1 also revealed a dose-dependent antimicrobial effect, mainly on Enterobacteriaceae and Pseudomonas spp. Trial 2 confirmed that salt plus extract addition had an overall higher antimicrobial effect than when singularly added, but with a moderate increase in the hardness of the products. Full article

Stable pollination by honeybees (Apis mellifera L.) is essential for the reliable production of strawberries cultivated in winter greenhouses in Korea. Few studies focused on the management of pollination hives within greenhouses during flowering. Thus, this study aimed to investigate the effects of nutritional feed management by supplementing pollen patties and sugar solution on the pollination efficiency and colony longevity of honeybees under greenhouse conditions. In March, the number of foraging bees in the treatment group was 1.94 times higher than that in the control group. The number of bees inside the hive was approximately 2000 greater in February and approximately 2925 greater in March in the treatment group than in the control group. The pollen patties supplemented one time were completely consumed after 53 days, whereas 50% of the patties remained even after 70 days when supplemented three times. The commercial fruit set rate was 5.9% higher, and the fruit weight was significantly heavier, by 1.7 g, in the treatment group than in the control group, although other quality parameters showed no significant differences. Additionally, bee activity was approximately 2.2 times higher in the treatment group with sugar syrup supplementation than in the control group, but the fruit set rate or quality did not significantly differ between the two groups. These findings indicate that the feed management of honeybees during winter greenhouse strawberry cultivation is essential for stable pollination. Proper nutritional supplementation not only enhances bee activity and colony longevity but also improves strawberry productivity, leading to an estimated additional profit of approximately KRW 2.29 million (≈USD 1700) per 0.1 ha. This demonstrates that nutritional management of pollination hives provides both biological and economic benefits for greenhouse strawberry growers. Full article

Clean-label preservation of beef patties remains challenging due to rapid oxidative and microbiological spoilage during refrigeration. Incorporating Salicornia extract yielded clear, dose-dependent quality gains over 15 days at 4 ± 1 °C. Relative to the control, 1.5% Salicornia lowered secondary lipid oxidation by 42% (TBARS: 1.15 vs. 1.98 mg MDA/kg) and primary oxidation by 33% (PV: 3.30 vs. 4.95 meq O₂/kg), while maintaining a substantially higher antioxidant status (TPC: 20.6 vs. 6.8 mg GAE/100 g; DPPH: 45.8% vs. 14.5%). Microbiological loads were attenuated (SPC: 4.88 vs. 6.20 log CFU/g; psychrotrophs: 1.46 vs. 2.00 log CFU/g; yeasts/molds: 1.44 vs. 1.74 log CFU/g), accompanied by moderated physicochemical drift (pH: 6.16 vs. 5.86; a_w: 0.847 vs. 0.828). Color retention was markedly improved, with higher redness and lower overall discoloration (a*: 13.6 vs. 9.8; ΔE*: 3.96 vs. 9.13). The 1.0% treatment showed intermediate benefits, indicating a robust dose response. Collectively, these outcomes demonstrate that 1.0–1.5% Salicornia delivers multifaceted protection, limiting lipid oxidation, curbing microbial growth, preserving color, and stabilizing matrix attributes, thereby extending the refrigerated shelf-life of beef patties and supporting clean-label reformulation, particularly when combined with oxygen-limiting packaging. Full article

This study aimed to assess the effects of partially replacing lean beef with Tenebrio molitor powder at different levels on the physicochemical and microbiological properties of beef patties throughout refrigerated storage. Four treatments were prepared: Control (beef), HT50 (5% T. molitor powder), HT75 (7.5% T. molitor powder), and HT100 (10% T. molitor powder). The inclusion of T. molitor powder significantly increased (p < 0.05) the protein content while reducing cooking loss and diameter reduction (p < 0.05). Color analyses revealed a darker appearance in reformulated patties throughout storage (L* = 36.8–41.2; a* = 6.3–9.3; ΔE* = 4.7–10.4), particularly in HT75 and HT100, compared with control (L* = 43.4–45.5; a* = 10.0–13.7). Kramer shear force values remained comparable (p > 0.05) to the control in HT50 but increased (p < 0.05) in HT75 and HT100 during storage. Lipid oxidation increased (p < 0.05) over time in reformulated treatments; however, initial TBARS values were lower than those of the control. Microbiological analysis showed significantly reduced (p < 0.05) mesophilic and Enterobacteriaceae counts in T. molitor powder formulations. The presence of Bacillus cereus was attributed to T. molitor powder, as no growth was detected in the control. Among reformulated treatments, HT50 proved to be the most suitable beef patty formulation, as it maintained key physicochemical attributes such as color stability, texture, and oxidative stability, while providing nutritional benefits. Full article

Pre-treated beef patties (BPs) face storage instability due to lipid/protein oxidation, microbial spoilage, and quality loss. Purple onion pulp (OP), a bioactive-rich product, offers potential as a natural preservative. This study evaluated the utilization of OP (2.5%, 5.0%, 10.0%) in BPs for refrigerated (4 °C) stability. The results showed that during storage, OP addition reduced the pH value, a* value, and b* value of beef, while cooking loss was not significantly affected. At the end of storage, the addition of 10.0% OP decreased the formation of metmyoglobin (MetMb), thiobarbituric acid reactive substances (TBARSs) (with a reduction rate of 15.96%), and carbonyl groups, and also inhibited spoilage bacteria. Sensory evaluation and texture analysis indicated that the addition of OP improved the hardness, juiciness, and odor of beef. Specifically, the incorporation of 10.0% OP extended the shelf life of BPs to 9 days, effectively improving their storage stability. Therefore, adding 10% purple onion pulp OP to BPs can improve the storage stability and sensory quality of refrigerated BPs. Full article

Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat content decreased from 4.49% to 2.17%, protein fell from 23.79% to 6.70%, and the energy value reduced from 135.57 to 49.67 kcal/100 g). The texture of patties was softened with higher replacement proportion of AB. Sensory evaluation revealed that patties with 25% and 50% replacement proportion of AB received overall acceptability scores of 8.10 and 7.65, respectively, which were not significantly different (p > 0.05) from the control (8.25). The results of this work suggest that AB has potential as a substitute for lean pork to modify nutritional profiles, with up to 50% substitution yielding a product with desirable sensory properties reduced fat and increased dietary fiber. Full article

Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and impact of incorporating Acheta domesticus powder (10% and 20% as a substitution of pork meat) into patties, assessing their proximate composition, physicochemical properties, texture profile (TPA), cooking characteristics, and sensory acceptance. Cricket powder (ADP) increased protein and fiber in the meat product, improved texture and reduced cooking losses. Reformulation with 20% substitution led to significant changes in composition, physicochemical properties, and texture and decreased sensory acceptance, while 10% substitution achieved higher sensory ratings with improved nutritional benefits. In conclusion, optimizing the color of these products is essential to enhance consumer acceptance and promote the development of novel formulations based on insect-derived alternative proteins. Full article

Growing consumer demand for healthier meat products with clean-label ingredients has increased interest in plant-based fortification strategies. The present study evaluated the effects of a multicomponent cereal supplement comprising rice (35%), buckwheat (20%), oats (20%), and corn (25%) on the physicochemical, functional, oxidative, hydrolytic, and sensory properties of meat patties. Four formulations were prepared with 0% (control), 5%, 10%, and 15% supplement inclusion. At higher inclusion levels of the cereal supplement, the patties showed reduced moisture, protein, and fat contents, while ash and carbohydrate levels increased. Conversely, ash content increased from 1.38% to 2.82%, and carbohydrates rose to 8.99%. pH remained stable (5.92–6.04), whereas aw decreased significantly at 10% (0.921) and 15% (0.889) inclusion (p < 0.05). Functional tests showed dose-dependent improvements in water-binding capacity, which increased from 65.98% in the control to 71.58% at 10% supplement, and in fat retention, which rose from 38.3% to 54.14% under the same conditions, with optimal performance observed at 10% inclusion. TBARS values in 10% and 15% formulations were 13–20% lower than control throughout storage (p < 0.05). The increase in acid number was significantly slower in supplemented patties, indicating that the cereal blend effectively inhibited lipid hydrolysis during storage. Sensory evaluation revealed maximal acceptability at 10% inclusion, with declines at 15% due to grainy texture and flavor dilution. These findings establish 10% multicomponent cereal supplementation as a promising strategy to enhance yield, shelf-life stability, and consumer appeal of meat patties without compromising processing parameters. Full article

This study explores innovative approaches for sustainable food preservation by incorporating Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alternatives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the shelf life of refrigerated beef patties. Scavenging activity and polyphenol content of the extract were evaluated by DPPH (4.70 µmol TE/mL), ABTS (4.03 µmol TE/mL), and Folin–Ciocalteu assays (2.35 mg GAE/mL). In addition, the physical characteristics of the films were also assessed. Film characterization showed that gelatin-based films had greater stiffness (water-based alginate film; 1156 MPa), which diminished with increased extract content (5% extract-based alginate film: 215.5 MPa), and surface homogeneity also declined with higher extract content. However, higher concentrations of the extract (5%) improved optical properties such as UV protection and opacity. Preservation tests performed on beef patties revealed that the films with the extract could significantly reduce lipid oxidation, with lower TBARS values observed in samples covered with these films. Nevertheless, no significant differences were detected between films with the extract. Moreover, samples without the extract were the most oxidized, proving that the film without the extract had no protective effect against oxidation. Overall, these findings underscore the potential of Sichuan pepper as a natural ingredient and highlight the promise of biodegradable films as an effective and eco-friendly strategy for meat product packaging. Full article

The oxidation of meat and meat products can be delayed or mitigated through the use of natural antioxidants. Soursop leaf extracts have potential as a natural additive in meat products, offering a rich source of antioxidants. However, the impact and safety of incorporating soursop leaf extracts on the oxidative stability of meat products are not yet well understood. This study evaluated the antioxidant activity and acute oral toxicity of hydroalcoholic extracts from soursop leaves, as well as their effects on color and the oxidative stability of lipids and proteins in chilled Mexican Hairless pork patties. The results suggest that hydroalcoholic soursop leaf extracts may serve as a safe source of bioactive compounds with antioxidant properties, suitable for use as an additive in meat and meat products to reduce color loss and lipid oxidation, with a lesser effect on protein oxidation. Full article

Bovine colostrum is naturally rich in antimicrobial and antioxidant compounds, making it a promising candidate for improving the safety and quality of fresh meat products. This study aimed to evaluate the effect of incorporating bovine colostrum at 1%, 3%, and 5% (w/w) into ground rabbit meat patties on the growth potential of Listeria monocytogenes and on meat quality during refrigerated storage at 4 ± 2 °C. Microbiological analyses revealed that bovine colostrum significantly reduced (p < 0.001) the growth potential of Listeria monocytogenes in a dose-dependent manner, with the 5% formulation showing the slowest growth rate (μ = 0.055 h⁻¹; doubling time = 12.5 h) compared with the control (μ = 0.063 h⁻¹; doubling time = 10.9 h). In parallel, physicochemical analyses demonstrated that patties containing bovine colostrum, particularly at 5%, had a lower peroxidability index (p < 0.05), reduced lipid oxidation (p < 0.001), and higher sulfhydryl group content (p < 0.001), indicating improved oxidative stability in fresh meat. These findings demonstrate that bovine colostrum, particularly at 5%, effectively inhibits microbial growth while preserving lipid and protein integrity. Overall, bovine colostrum shows strong potential as a natural antimicrobial and antioxidant ingredient in fresh meat, supporting its use in multi-hurdle preservation strategies to extend shelf life and improve consumer safety. Full article

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness (L*) and decreased redness (a*) values. HPBP showed reduced cooking loss compared to 100% beef patties, and cooking loss increased with higher pre-hydration levels of plant proteins. Faba bean hybrid patty (FBHP) exhibited lower texture scores, while the patty containing non-hydrated RP had the highest hardness values. The texture of patties with PP was comparable to the control, irrespective of the hydration status of the plant protein. Inclusion of plant proteins also reduced water mobility by restricting intracellular water. Overall, these findings provide valuable insights into the selection of suitable plant proteins and the requirement for optimal pre-hydration of plant proteins prior to incorporation into HPBP to ensure optimal technological properties. Full article

Enhanced colony nutrition can support brood development, resulting in better physiological conditions and increased resilience in adult honey bees, particularly under stress. This study investigated the effects of colony nutrition and adult dietary supplementation with green propolis on bee health under fungicide exposure. Colonies were managed under food restriction or nutritional supplementation for 22 weeks. Newly emerged bees from each colony were then caged and fed protein diets consisting of honey-pollen patties contaminated or not with fungicide, and sucrose sugar syrup with or without aqueous green propolis extract. Bees from supplemented colonies showed greater body weight, higher hemolymph protein levels, and higher consumption of protein food after seven days in cages. Fungicide exposure reduced hemolymph protein levels, altered the expression of detoxification and immune-related genes, and significantly decreased bee survival. Interestingly, propolis supplementation alone changed gene expression patterns and slightly reduced longevity compared to bees not exposed to propolis or fungicide. However, under fungicide stress, bees that ingested propolis survived longer, indicating a protective effect. While colony nutritional supplementation clearly promotes honey bee resilience against fungicide exposure, feeding propolis also showed promising effects, though further studies are needed to determine an optimal dietary concentration. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article