Ubaid ur Rahman

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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.

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.

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.

Augmenting yogurt quality attributes through hydrocolloidal gums

Objective The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4°C±2°C) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.

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.

Effect of Storage on Fruit Bioactives

Fruit is considered healthy food because of the presence of several health-promoting bioactive compounds. These phytochemicals play a vital role in combating various metabolic ailments like cardiovascular complications, hypertension, hypercholesterolemia, inflammation, diabetes, oxidative stress, etc. However, these functional components are affected by different processing and storage conditions. Accordingly, the current chapter is aimed at providing an overview regarding the impact of different storage conditions (cold storage, controlled atmospheric storage, modified atmospheric storage, hypobaric storage, and hyperbaric storage) on the availability of bioactive substances in fruit. Additionally, the effects of improper postharvest handling and transport on fruit quality are also discussed in this manuscript. Furthermore, the chapter also highlights the changes in different quality parameters of fruit subjected to various storage conditions.