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X Yang, D R Woerner, K R McCullough, J D Hasty, I Geornaras, G C Smith, J N Sofos, K E Belk
The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole-muscle pork and ground pork sausage packaged using FreshCase technology. Pork chops and pork sausage were packaged using conventional vacuum packaging without nitrite in film (Control) or using FreshCase technology and were compared with respect to microbial counts, pH, instrumental color measurements, lipid oxidation level, and sensory properties...
November 2016: Journal of Animal Science
Blanka Bucsella, Ágnes Takács, Walter von Reding, Urs Schwendener, Franka Kálmán, Sándor Tömösközi
Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties...
April 1, 2017: Food Chemistry
Tiffany Lupcho, Alexia Harrist, Clay Van Houten
On October 12, 2015, a county health department notified the Wyoming Department of Health of an outbreak of gastrointestinal illness among residents and staff members at a local correctional facility. The majority of ill persons reported onset of symptoms within 1-3 hours after eating lunch served at the facility cafeteria at noon on October 11. Residents and staff members reported that tortilla chips served at the lunch tasted and smelled like chemicals. The Wyoming Department of Health and county health department personnel conducted case-control studies to identify the outbreak source...
October 28, 2016: MMWR. Morbidity and Mortality Weekly Report
Maria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto, Angelo Faberi, Lorenzo Ricchetti, Luciana Di Giacinto
The quality and genuineness of extra-virgin olive oils (EVOOs) were assessed following the methods and parameters of EU Commission Regulation N° 2568/91/EEC and subsequent modifications, which also set specific limits for fatty-acid ethyl esters (FAEEs). This study included a subset of EVOOs from among 399 samples analysed as part of a monitoring study for FAEEs in EVOOs. The subset was subjected to statistical evaluation to quantify the relationships between FAEE content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy, and winey/vinegary...
March 15, 2017: Food Chemistry
Jane Curren, Samantha A Hallis, Cherie Cher L Snyder, Irwin Mel H Suffet
The objective of this study was to evaluate the effectiveness of a modified Odor Profile Method (OPM) at a trash transfer station (TTS). An updated Landfill Odor Wheel was used to define odor character and distinguish among odor sources. The Flavor Profile Analysis (FPA) intensity scale was used to rank the relative intensity of the various odor characters defined by the odor wheel and to understand how each odor profile changed off site. Finally, the odor wheel was used to select the appropriate chemical analysis to identify the odorants causing the odors identified by the human panelists...
September 27, 2016: Waste Management
Raffaele Simeoli, Giuseppina Mattace Raso, Claudio Pirozzi, Adriano Lama, Anna Santoro, Roberto Russo, Trinidad Montero-Melendez, Roberto Berni Canani, Antonio Calignano, Mauro Perretti, Rosaria Meli
BACKGROUND AND PURPOSE: Butyrate has shown benefits in inflammatory bowel diseases (IBD). However, its oral administration is infrequent due to rancid smell and unpleasant taste. The efficacy of a more palatable butyrate-releasing derivative, N-(1-carbamoyl-2-phenylethyl) butyramide (FBA), was evaluated in a mouse model of colitis induced by dextran sodium sulphate (DSS). EXPERIMENTAL APPROACH: Male 10-week-old BALB/c mice received DSS (2.5%) in drinking water (for 5d) followed by DSS-free water for 7d (DSS group)...
September 29, 2016: British Journal of Pharmacology
Shengju Li, Lucky Ahmed, Ruina Zhang, Yi Pan, Hiroaki Matsunami, Jessica L Burger, Eric Block, Victor S Batista, Hanyi Zhuang
Mammalian survival depends on ultrasensitive olfactory detection of volatile sulfur compounds, since these compounds can signal the presence of rancid food, O2 depleted atmospheres, and predators (through carnivore excretions). Skunks exploit this sensitivity with their noxious spray. In commerce, natural and liquefied gases are odorized with t-BuSH and EtSH, respectively, as warnings. The 100-million-fold difference in olfactory perception between structurally similar EtSH and EtOH has long puzzled those studying olfaction...
October 3, 2016: Journal of the American Chemical Society
Hyun-Woo Seo, Jin-Kyu Seo, Han-Sul Yang
BACKGROUND: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. METHODS: Twelve pigs were randomly selected at a commercial slaughter plant and harvested...
2016: Journal of Animal Science and Technology
Raquel M Bemfeito, Jéssica F Rodrigues, Jonas G E Silva, Luiz R Abreu
The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is recognized worldwide for its tradition of producing artisanal cheeses. However, as production is done by hand, great variability exists in the characteristics of artisanal Minas cheese. Thus, it is important to characterize the sensory profile of these products and verify the quality attributes that lead to their acceptance. Therefore, this study aimed to characterize the dynamic sensorial profile of artisanal Minas cheese produced in the Serra da Canastra region through temporal dominance of sensations and sensory acceptance tests and verify the attributes that lead to product quality...
October 2016: Journal of Dairy Science
Xia Li, Jianwei Yu, Qingyuan Guo, Ming Su, Tingting Liu, Min Yang, Yu Zhao
Yellow River source water has long suffered from odor problems in winter. In this study, odor characteristics, potential odorants, and algae in the source water of six cities (Lanzhou, Yinchuan, Hohhot, Zhengzhou, Jinan and Dongying) along the Yellow River were determined in winter (February to March 2014). According to flavor profile analysis (FPA), moderate to strong fishy odors occurred in all cities, except for Lanzhou. At the same time, mild earthy/musty odors and septic/swampy odors were also detected...
November 2016: Environmental Pollution
Emily L Usinger, Elaine M Larson, Steven E Niebuhr, Christine A Fedler, Kenneth J Prusa, James S Dickson, Rodrigo Tarté, Joseph G Sebranek
The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1°C) were studied. The products were assigned one of two treatments, which were each replicated twice: control (156ppm sodium nitrite) or SN (156ppm sodium nitrite and 1718ppm sodium nitrate in combination with 2% VegStable 502). Sensory parameters and proximate composition were measured once for each replication...
November 2016: Meat Science
Moytri RoyChowdhury, Xiaobai Li, Hangying Qi, Wenxu Li, Jian Sun, Cheng Huang, Dianxing Wu
Lipoxygenases (LOXs) are involved in oxidative rancidity and render rice unsuitable for human consumption. Here, RNA interference- (RNAi-) induced gene expression inhibition was used to analyze the functions of the bran/seed-specific LOXs in rice. r9-LOX1 and L-2 (9-LOX category) were the candidate genes expressing a bran/seed-specific LOX, while RCI-1 was (13-LOX category) a plastid-specific LOX. Real-time PCR showed that three LOXs were cultivar/tissue specific expression on a certain level. r9-LOX1 and L-2 were generally much higher in active bran/seed than in stabilized bran, mature seed, and regenerated plant...
2016: BioMed Research International
Marc Pignitter, Natalie Hernler, Mathias Zaunschirm, Julia Kienesberger, Mark Manuel Somoza, Klaus Kraemer, Veronika Somoza
Fortification programs are considered to be an effective strategy to mitigate vitamin A deficiency in populations at risk. Fortified vegetable oils rich in polyunsaturated fatty acids were shown to be prone to oxidation, leading to limited vitamin A stability. Thus, it was hypothesized that fortified oils consisting of mainly saturated fatty acids might enhance the stability of vitamin A. Mildly (peroxide value: 1.0 meq O₂/kg) and highly (peroxide value: 7.5 meq O₂/kg) oxidized palm oil was stored, after fortification with 60 International Units/g retinyl palmitate, in 0...
2016: Nutrients
Maxine J Roman, Eric A Decker, Julie M Goddard
Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to consumers who prefer "clean" label products. The aim of this study was to improve oxidative stability of emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied to chitosan functionalized polypropylene (PP) by laccase assisted polymerization of catechol and catechin...
July 13, 2016: Journal of Agricultural and Food Chemistry
A L Grayson, S D Shackelford, D A King, R O McKeith, R K Miller, T L Wheeler
The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses ( = 160) and matching normal control (NC) carcasses ( = 160) were selected. Longissimus lumborum (LL) pH was determined and DC carcasses were classified as severe (severe dark cutter [SEDC]; mean pH = 6.9; = 40), moderate (moderate dark cutter [MODC]; mean pH = 6.6; n = 40), mild (mild dark cutter [MIDC]; mean pH = 6...
June 2016: Journal of Animal Science
Rémi Przybylski, Loubna Firdaous, Gabrielle Châtaigné, Pascal Dhulster, Naïma Nedjar
Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137-141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin...
November 15, 2016: Food Chemistry
Pere Albertí, María M Campo, María J Beriain, Guillermo Ripoll, Carlos Sañudo
BACKGROUND: Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 mm and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg(-1) linseed alone or with 200 IU of vitamin E kg(-1) in the concentrate and the meat packaging system (vacuum and MAP) on the beef sensory quality. RESULTS: The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP packaging, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity...
May 11, 2016: Journal of the Science of Food and Agriculture
Ritika Puri, Kaushik Khamrui, Yogesh Khetra, Ravinder Malhotra, H C Devraja
Promising development and expansion in the market of cham-cham, a traditional Indian dairy product is expected in the coming future with the organized production of this milk product by some large dairies. The objective of this study was to document the extent of variation in sensory properties of market samples of cham-cham collected from four different locations known for their excellence in cham-cham production and to find out the attributes that govern much of variation in sensory scores of this product using quantitative descriptive analysis (QDA) and principal component analysis (PCA)...
February 2016: Journal of Food Science and Technology
Lysiane Fougy, Marie-Hélène Desmonts, Gwendoline Coeuret, Christine Fassel, Erwann Hamon, Bernard Hézard, Marie-Christine Champomier-Vergès, Stéphane Chaillou
UNLABELLED: Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour...
July 1, 2016: Applied and Environmental Microbiology
Dayse A S B de Oliveira, Marcelo G Minozzo, Silvana Licodiedoff, Nina Waszczynskyj
In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times...
September 15, 2016: Food Chemistry
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