Search Results (47)

Heavy metal contamination, particularly lead (Pb) poisoning, is a significant public health issue worldwide. In Bangladesh, Pb contamination of water, soil, air, and food is detected alarmingly. Chronic exposure to Pb leads to severe health complications in the human body, including neurotoxicity, cardiovascular disease, developmental delays, and kidney damage. Research has established that there is “no safe level” of Pb exposure, as even minimal exposure can cause detrimental effects. Although existing physical and chemical methods are widely used, they come with limitations, such as high costs and the generation of toxic byproducts. As a green, sustainable alternative, the potential of probiotics as an effective biosorption agent has been explored to reduce Pb contamination in food, especially meat, while preserving its nutritional and sensory properties. This paper aims to integrate current knowledge from these two fields and highlight their capacity to decontaminate Pb-laden meat, the primary protein source in Bangladesh. The study also investigates optimal biosorption parameters, including temperature, pH, and exposure time, to enhance effectiveness. The proposed application of lactic acid bacteria (LAB) in meat processing and packaging is expected to significantly lower Pb levels in meat, ensuring safer consumption. Full article

Worldwide, there is a growing need to valorize agri-food waste containing bioactive compounds to fit into the circular economy action plan approved in Europe. In this paper, the carotenoids of peel powder of pumpkins (PPP) of five varieties (Hokkaido, Lunga di Napoli, Mantovana, Moscata di Provenza, and Violina rugosa) were characterized by spectrophotometric (antioxidant activity) and chromatographic analyses. PPP from the Hokkaido variety showed high levels of carotenoids (2993.90 μg β-carotene equivalents/g). They were mainly composed of mono- (9065.35 μg zeaxanthin dipalmitate equivalents/g) and di-esterified (1832.74 μg zeaxanthin dipalmitate equivalents/g) xanthophylls. It also showed high antioxidant activity (ABTS 2036.02 μg Trolox equivalents/g). Therefore, it was used as a functional plant ingredient (4%) to prepare chicken burgers (100, 70, and 50% chicken meat). Physical-chemical, microbiological, color, and sensorial analyses of fortified chicken burgers were carried out. The product with 70% chicken meat and 4% PPP obtained the highest overall acceptability score (5.95 ± 0.25). The results confirm that the addition of PPP could represent a valid approach to increasing the health properties and acceptability of burgers, even if a larger assessor size is necessary. Full article

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties. Full article

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics. Full article

Natural functional plant oils (FPOs) have been widely exploited due to their abundant biological activities. However, when exposed to oxygen, light, moisture, and heat, some limitations such as oxidative deterioration, impaired flavor, loss of nutritional value and volatile compounds, and decreased shelf life hinder the widespread application of FPOs in the food industry. Notably, the microencapsulation technique is one of the advanced technologies, which has been used to maintain the biological and physicochemical properties of FPOs. The present review provided a comprehensive overview of the nutrient compositions and functionality of FPOs, preparation techniques for microcapsules, and applications of microencapsulated FPOs (MFPOs) in the food industry. FPOs obtained from a wide range of sources were abundant in bioactive compounds and possessed disease risk mitigation and improved human health properties. The preparation methods of microencapsulation technology included physical, chemical, and physicochemical methods, which had the ability to enhance oxidative stability, functional, shelf life, and thermostability properties of FPOs. In this context, MFPOs had been applied as a fortification in sausage, meat, bakery, and flour products. Overall, this work will provide information for academic fields and industries the further exploration of food and nutriment products. Full article

This review explores the potential of biopolymers as sustainable alternatives to conventional plastics in food packaging. Biopolymers derived from plant or animal sources are crucial in extending food shelf life, minimizing degradation, and protecting against oxidative and microbial agents. Their physical and chemical properties, influenced by the raw materials used, determine their suitability for specific applications. Biopolymers have been successfully used in fruits, vegetables, meats, and dairy products, offering antimicrobial and antioxidant benefits. Consequently, they represent a functional and eco-friendly solution for the packaging industry, contributing to sustainability while maintaining product quality. Full article

Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes. Full article

Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and physical structure of developed meat products. The product’s centesimal composition, energy value, pH, color parameters, and microstructure were analyzed. The results showed that replacing pork fat with XGE reduced the total lipid content by approximately 30%, and provided a desirable lipidic profile with reduced thrombogenicity and atherogenicity indices. A microstructure analysis showed that products with partial and full pork fat replacement presented a more compact structure than the control formulation. Thus, XGE is a viable alternative to replace pork fat in meat products since it maintains similar physicochemical and technological properties to the original products and contributes to the development of healthier meat products with prebiotic properties, lower fat content, and, consequently, lower energetic value. Full article

The effects of heat stress on aquatic animals are increasingly being discerned, but little is known about the effects of heat stress on muscle meat quality or the flavor of muscle. This study aimed to evaluate the effects of heat stress on the muscle antioxidant properties, structural and physical properties (e.g., pH, muscle color, shear force, and expressible moisture), chemical composition (e.g., nucleotides, organic acids, amino acids, and minerals), and volatile substances of rainbow trout. We observed that the antioxidant capacity of muscle decreased after stress experiments at 22.5 °C for 24 h. The content of inflammatory factors notably increased (p < 0.05), the pH value and red value of muscle decreased (p < 0.05), the interfiber space increased, and several muscle fibers were broken. Heat stress changed the contents of nucleotides, organic acids, minerals, and amino acids in muscle. The contents of IMP and AMP, which play an important role in the flavor of muscle, decreased (p < 0.05). The contents of two amino acids that provide a sweet taste decreased; those of five amino acids that provide a bitter taste increased (p < 0.05). Heat stress also affected the amount and type of volatile substances in muscle, which affected muscle odor. These results suggest that heat stress may exert adverse effects on the oxidative stability, structure, meat quality, and flavor of muscle, requiring attention and prevention. Full article

Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures. Full article

Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness. Full article

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R² > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. Full article

The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry. Full article

The traditional textile use of wool as a valuable renewable material needs alternative applications in order to, besides sheep milk and meat, valorize currently unnecessary wool. Each type of product containing sheep wool requires wool with customized properties. Finding suitable physical and chemical modifications needed to develop new products while minimizing harmful side effects is a challenge for scientists. The presented review provides a brief overview of works published over the last decade associated with innovative wool scouring, dyeing, antifelting, and modification of its structure without the ambition to present complete, detailed data. Full article

In order to study the muscle quality of different crustaceans, we aim to provide a comprehensive assessment of their muscle quality characteristics as a theoretical reference. In this work, seven major species of farmed and consumer crustaceans were selected, including crayfish (Procambarus clarkii), freshwater prawns (Macrobrachium rosenbergii), pacific white shrimp (Litopenaeus vannamei), black tiger shrimp (Penaeus monodon), kuruma prawns (Penaeus japonicus), river prawns (Macrobranchium nipponense), and Chinese shrimp (Penaeus chinensis). Their morphometric parameters, nutritional composition, textural properties, and physical and chemical indexes were comparatively analyzed. The results showed that the meat content (MC, about 14.78%) of crayfish was significantly lower than that of the other six species. By contrast, pacific white shrimp had the highest MC, although the MCs of black tiger shrimp, kuruma prawns, and Chinese shrimp are greater than 40%. All seven crustacean species were high in protein and low in fat, while pacific white shrimp had the highest crude protein, crude lipid, and crude ash content compared to the other crustaceans. The content of threonine (Thr) was the highest in crayfish. The content of methionine (Met) and lysine (Lys) was the highest in freshwater prawns. The content of isoleucine (Ile), leucine (Leu), and non–essential amino acid (NEAA) was the highest in pacific white shrimp. C18:2n-6 (linoleic acid, LA) was the highest in freshwater prawns and pacific white shrimp; C18:3n-3 (linolenic acid, LNA), C20:4n-6 (arachidonic acid, AA), unsaturated fatty acids (UFA), and monounsaturated fatty acids (MUFA) were all the highest in crayfish; and polyunsaturated fatty acids (PUFA) was the highest in freshwater prawns, but the content was not significantly different from crayfish, pacific white shrimp, black tiger shrimp, and Chinese shrimp. Pacific white shrimp had the highest values for hardness, cohesiveness, gumminess, and chewiness. The redness values of crayfish, black tiger shrimp, and Chinese shrimp were significantly higher than those of the other three species except kuruma prawns. Compared to other crustaceans, river prawns had the highest drip loss and cooking loss. Black tiger shrimp and Chinese shrimp had the lowest cooking loss rates. The research shows that the tail muscle of the seven species of crustaceans is rich in protein, essential amino acids, unsaturated fatty acids and low in fat, representing a high-quality protein. Among these crustaceans, the main essential amino acids and essential fatty acids in the tail muscle of pacific white shrimp, freshwater prawns, and crayfish are higher in content and better in nutritional value. Full article