Amna Sahar

Classification and characterization of beef muscles using front-face fluorescence spectroscopy

The objective of this study was to evaluate the potential of fluorescence spectroscopy to identify different muscles and to predict some physicochemical and rheological parameters. Samples were taken from three muscles (Semitendinosus, Rectus abdominis and Infraspinatus) of Charolais breed. Dry matter content, fat content, protein content, texture and collagen content were determined. Moreover emission spectra were recorded in the range of 305-400nm, 340-540nm and 410-700nm by fixing the excitation wavelength at 290, 322 and 382nm, respectively. The results obtained were evaluated by partial least square discriminant analysis and partial least square regression. Results of our research work show that front-face fluorescence spectroscopy and chemometrics offer significant potential for the development of rapid and non-destructive methods for the identification and characterization of muscles.

Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

ABSTRACT Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to critically undesirable changes. Therefore, it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemma visage by the meat processing industry, affects food constituents, leading to detrimental alterations that can impart the deleterious effects on human health upon consumption. Various synthetic (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ)) and natural antioxidants (vitamin C, vitamin A, tocopherols, especially vitamin E, flavonoids particularly quercetin, proteins, and peptides) as well as preservatives are employed to extend the storability of meat and resultants products; however, great consideration is paid to the utilization of natural antioxidants due to the harmful side effects imparted by synthetic counterparts. Recently, bioactive peptides are claimed to thwart lipid oxidation in meat and other products; in addition, these antioxidant peptides have also been reported to possess substantial health-promoting potential besides controlling oxidation. Therefore, the present review is intended to emphasize the sources, production methods, and applications of antioxidant proteins and peptides to control oxidative degradation in meat products and the potential health benefits of bioactive peptides. Furthermore, the techniques available for the extraction, characterization, and assessment of the antioxidant capability of bioactive peptides are discussed critically in this review.

Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varying α-lipoic acid and constant concentration of α-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg of α-lipoic acid with 200 mg of α-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels of α-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products.

Exploiting microorganisms to develop improved functional meat sausages: A review

ABSTRACT In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for human health. Accordingly, several meat-based bioactive compounds have been studied as potential health-promoting substances. Among these emphasizing activities, one possible approach is deploying microorganisms for improving health image of meat and meat-based products with special reference to meat sausages. The uses of functional starter cultures with an industrially or nutritionally important functionality are being explored for enhancing the functionality and nutritional value of meat sausages. This article mainly focuses on the role and possibilities of using microorganisms for development of functional meat sausages.

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

The combined effect of ultrasound (US) and pulsed electric field (PEF) was investigated on microbial load and bioactive compounds of grapefruit juice. Grapefruit juice was PEF treated (flow rate: 80 ml/min, pulse frequency: 1 kHz, 20 kVcm−1 electric field strength, temperature: 40 °C, time: 600 μs) followed by US treatment in an ultrasonic bath cleaner radiating 600 W at frequency of 28 KHz and 20 °C for 30 min. PEF and US treatment resulted in a significant reduction in microbial load as compared to the control group. Using combined (PEF + US) treatment, carotenoids, lycopene, anthocyanin contents, and total antioxidant activity were increased from 0.84 μg/ml, 0.32 μg/ml, 1.37 mg/L, and 177.48 ascorbic acid equivalent µg/g (control) to 1.26 μg/ml, 0.92 μg/ml, 1.68 mg/L, and 262.32 ascorbic acid equivalent µg/g, respectively. The findings demonstrated that PEF + US could be successfully used for preserving bioactive compounds in grapefruit juice while improving the microbial quality for a better shelf-life. Practical applications In recent years, nonthermal techniques, such as sonication and PEF or combination of these are used for the inactivation of microorganism and preserving the bioactive compounds of different juices. The results of the present study revealed that combined treatment (PEF + US) could improve the antioxidant activity, total phenolics, flavonols, flavonoids, lycopene, and total carotenoids. The findings of this study suggested that PEF + US has a potential to improve the quality of grapefruit juice and may be employed for the processing of grapefruit juice at industrial scale.

Fluorescence Spectroscopy for the Monitoring of Food Processes

Different analytical techniques have been used to examine the complexity of food samples. Among them, fluorescence spectroscopy cannot be ignored in developing rapid and non-invasive analytical methodologies. It is one of the most sensitive spectroscopic approaches employed in identification, classification, authentication, quantification, and optimization of different parameters during food handling, processing, and storage and uses different chemometric tools. Chemometrics helps to retrieve useful information from spectral data utilized in the characterization of food samples. This contribution discusses in detail the potential of fluorescence spectroscopy of different foods, such as dairy, meat, fish, eggs, edible oil, cereals, fruit, vegetables, etc., for qualitative and quantitative analysis with different chemometric approaches.

Assessing the capability of Fourier transform infrared spectroscopy in tandem with chemometric analysis for predicting poultry meat spoilage

Background Use of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage of meat-based products. Consequently, the present work was aimed to demonstrate the competence of Fourier transform infrared spectroscopy (FTIR) to detect spoilage in chicken fillets stored under aerobic refrigerated conditions. Methods This study was conducted under controlled randomized design (CRD). Chicken samples were stored for 8 days at 4 + 0.5 °C and FTIR spectra were collected at regular intervals (after every 2 days) directly from the sample surface using attenuated total reflectance during the study period. Additionally, total plate count (TPC), Entetobacteriaceae count, pH, CTn (Color transmittance number) color analysis, TVBN (total volatile basic nitrogen) contents, and shear force values were also measured through traditional approaches. FTIR spectral data were interpreted through principal component analysis (PCA) and partial least square (PLS) regression and compared with results of traditional methods for precise estimation of spoilage. Results Results of TPC (3.04–8.20 CFU/cm2), Entetobacteriaceae counts (2.39–6.33 CFU/cm2), pH (4.65–7.05), color (57.00–142.00 CTn), TVBN values (6.72–33.60 mg/100 g) and shear force values (8.99–39.23) were measured through traditional methods and compared with FTIR spectral data. Analysis of variance (ANOVA) was applied on data obtained through microbial and quality analyses and results revealed significant changes (P < 0.05) in the values of microbial load and quality parameters of chicken fillets during the storage. FTIR spectra were collected and PCA was applied to illuminate the wavenumbers potentially correlated to the spoilage of meat. PLS regression analysis permitted the estimates of microbial spoilage and quality parameters from the spectra with a fit of R2 = 0.66 for TPC, R2 = 0.52 for Entetobacteriaceae numbers and R2 = 0.56 for TVBN analysis of stored broiler meat. Discussion PLS regression was applied for quantitative interpretation of spectra, which allowed estimates of microbial loads on chicken surfaces during the storage period. The results suggest that FTIR spectra retain information regarding the spoilage of poultry meat. Conclusion The present work concluded that FTIR spectroscopy coupled with multivariate analysis can be successfully used for quantitative determination of poultry meat spoilage.

Effect of Reactive Black 5 azo dye on soil processes related to C and N cycling

Azo dyes are one of the largest classes of synthetic dyes being used in textile industries. It has been reported that 15–50% of these dyes find their way into wastewater that is often used for irrigation purpose in developing countries. The effect of azo dyes contamination on soil nitrogen (N) has been studied previously. However, how does the azo dye contamination affect soil carbon (C) cycling is unknown. Therefore, we assessed the effect of azo dye contamination (Reactive Black 5, 30 mg kg−1 dry soil), bacteria that decolorize this dye and dye + bacteria in the presence or absence of maize leaf litter on soil respiration, soil inorganic N and microbial biomass. We found that dye contamination did not induce any change in soil respiration, soil microbial biomass or soil inorganic N availability (P > 0.05). Litter evidently increased soil respiration. Our study concludes that the Reactive Black 5 azo dye (applied in low amount, i.e., 30 mg kg−1 dry soil) contamination did not modify organic matter decomposition, N mineralization and microbial biomass in a silty loam soil.

Nanotechnology in healthier meat processing

Abstract Nanotechnology involves the processes used in the fabrication and biomanufacturing of new constituents measured at nanoscale. Nanotechnology provides opportunities for the development of a vast range of innovative products and applications in food system. A variety of functional, nutraceutical, and bioactive foods have been developed using nanotechnology. Some emerging and future areas of this technology in meat processing include intelligent packaging, bioactive peptides, and antioxidant delivery, nanotracers, and nanosensors. New skylines for nanotechnology in meat science can be achieved by conducting further research. Applications of nanotechnology have also been increased with continuous development in nanotechnology. The feat of this progression depends on regulatory issues and consumer preferences. Regulatory considerations, consumer acceptance, and economic importance of nanotechnology dictate its worth in food and meat processing industries. It also assists the producers to attain a remarkable position in the market. This chapter comprises of evolution of nanoscience and technology from the global perspective, nanostructures, role of nanotechnology in providing functional ingredients and meat processing, nanostructured emulsions, biopolymeric nanoparticles, and regulations associated with the safety of nanostructured meat products.