Meat Science最新文献_第10页

Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs 基因型和饲粮中omega-3脂肪酸和纤维的添加影响生长猪皮下脂肪组织的代谢和全身代谢结果

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-12 DOI: 10.1016/j.meatsci.2025.109911

F. Gondret , K. Sierżant , B. Lebret

Adipose tissue properties are considered as determinants of meat quality, but also play roles in animal robustness. From 33 kg to 116 kg on average, a total of 60 Duroc (D) or Pietrain (P) crossbred female pigs were individually fed either a conventional (C) or an experimental (R) feeding strategy with a diet rich in omega 3 fatty acids and crude fibers (n = 15 pigs per group). The D pigs had a lower feed efficiency and a higher proportion of subcutaneous adipose tissue (SCAT) at slaughter than P pigs (P < 0.01). SCAT in D pigs had lower levels of polyunsaturated fatty acids (PUFA; P < 0.001) and higher levels of peroxidized lipids (P < 0.05) than SCAT in P pigs. In plasma, reactive oxygen metabolites to total antioxidant capacity was higher (P < 0.01) in D pigs than in P pigs. Compared to C, feeding the R diet resulted in a marked decrease in the n-6:n-3 PUFA ratio in SCAT, which was even more pronounced in D pigs than in P pigs (P < 0.05). The R feeding strategy increased beta-hydroxyacyl-coenzyme A dehydrogenase activity (P < 0.05) acting in fatty acid oxidation, and SCAT susceptibility to peroxidation. This also led to a reduction in plasma phospholipid concentrations and oxidative stress in the D pigs (P < 0.05). Thus, the nutritional value of fat products for humans and the systemic metabolic outcomes for pigs could be improved with an appropriate feeding strategy.

脂肪组织特性被认为是肉品质的决定因素，但也在动物健壮性中发挥作用。选取平均体重为33 ~ 116 kg的杜洛克(D)或皮特兰(P)杂交母猪60头，分别饲喂富含ω - 3脂肪酸和粗纤维的常规(C)和试验(R)饲粮（每组15头）。D组猪的饲料效率低于P组猪，屠宰时皮下脂肪组织（SCAT）比例高于P组猪(P <；0.01)。D型猪SCAT中多不饱和脂肪酸（PUFA）水平较低；P & lt;0.001)和更高水平的过氧化脂质(P <；0.05)高于SCAT。血浆中活性氧代谢产物占总抗氧化能力的比例较高(P <；0.01)。与C组相比，R组饲粮显著降低了猪SCAT中n-6:n-3 PUFA比例，D组比P组更明显(P <；0.05)。R饲喂策略增加了β -羟酰基辅酶A脱氢酶活性(P <；0.05)脂肪酸氧化作用，以及SCAT对过氧化的敏感性。这也导致D组猪血浆磷脂浓度和氧化应激降低(P <；0.05)。因此，通过适当的饲养策略，可以提高脂肪产品对人类的营养价值和猪的全身代谢结果。

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引用次数: 0

Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties 湿、干死后兔腰肉陈化对其理化及感官性能的影响

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-05 DOI: 10.1016/j.meatsci.2025.109901

Tolulope Sabainah Aremu , Daniel Bureš , Temitope Elizabeth James , Nicole Lebedová , Klára Urbanová , Antonella Dalle Zotte , Zdeněk Volek , Tersia Kokošková

Fifty male 90-day-old Hyplus rabbits (PS19 × PS40) were slaughtered (carcass weight: 2126 ± 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the longissimus thoracis et lumborum (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 “D7” or 14 “D14” days (n = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (L*) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest a* values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.

选取50只90日龄雄性Hyplus兔（PS19 × PS40）屠宰（胴体重：2126±316.1 g），研究不同的死后老化方式（湿法和干法）和老化时间（7天或14天）对胸腰最长肌（LTL）理化特性和感觉特性的影响。50具胴体中，10具胴体在死后24 h （D1）进行理化肉质评价。其余胴体分别进行湿老化（真空包装去骨肌肉）或干老化（整个胴体），为期7“D7”或14“D14”天（每个处理组合n = 10）。在每个老化期后进行物理化学和感官分析。结果表明，无论龄期如何，湿龄LTLs的颜色都比干龄LTLs浅（L*）。湿老化样品在D14上的a*值（红度）也高于所有其他处理。湿熟肉的蒸煮损失率在第14天大于干熟肉，但在第1天和第7天没有差异。无论采用何种方法，剪切力都从老化的D1下降到D7，然后趋于稳定。D14干熟肉的水分含量最低，灰分含量最高，而D7干熟肉的丙二醛浓度最高，其气味强度在感官面板上得分较高。虽然D7的总体接受度没有显著差异，但专家组成员对14天后干陈酿过程中积极的风味发展进行了积极的评价。

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引用次数: 0

Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 洋蓟青贮在肉牛育肥期饲粮中的作用：干老化期间的肉质

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-05 DOI: 10.1016/j.meatsci.2025.109900

Lucrezia Forte , Giuseppe Natrella , Alessia Seccia , Pasquale De Palo , Igor Tomasevic , Davide De Angelis , Edmondo Ceci , David L. Hopkins , Aristide Maggiolino

This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage partially replaced wheat straw. Following slaughter, bone-in shell loins were dry-aged for 42 days, samples were collected at different time points to assess physicochemical properties, oxidative stability, and fatty acid composition. A completely randomized design was used; data were analyzed using a two-way ANOVA to determine the effects of dietary treatment and aging time. The results showed that aging significantly influenced moisture loss, water-holding capacity, and shear force, with the most notable changes occurring within the first 14–21 days. No significant differences were found between dietary treatments in terms of loin yield, meat tenderness, or cooking loss. The inclusion of artichoke bracts silage delayed lipid oxidation, as indicated by lower thiobarbituric acid reactive substances values in treated groups compared to the control. Additionally, meat from steers fed artichoke bracts silage exhibited differences in colorimetric parameters which may be associated with lower oxidative processes. Fatty acid analysis revealed significantly higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids in treated groups, likely due to increased intramuscular fat content. These findings suggest that artichoke bracts silage can be a viable alternative feed ingredient, offering potential economic and environmental benefits while maintaining oxidative stability in dry-aged beef. Further research is needed to explore the sensory implications of these compositional changes and their effects on flavor development during dry aging.

本研究评价了育肥牛日粮中添加洋蓟青贮对干熟肉质质的影响。将阉牛分为3种饲粮处理，用洋蓟苞青贮部分替代麦秸。屠宰后，将带骨壳腰肉干熟42天，在不同时间点采集样品，评估理化性质、氧化稳定性和脂肪酸组成。采用完全随机设计；采用双向方差分析确定饮食处理和老化时间的影响。结果表明，陈化对水分损失、保水能力和剪切力有显著影响，且在前14 ~ 21 d变化最为显著。在腰肉产量、肉嫩度或烹调损失方面，饮食处理之间没有发现显著差异。洋蓟苞青贮延缓了脂质氧化，与对照组相比，处理组的硫代巴比妥酸活性物质值较低。此外，饲喂洋蓟花苞青贮的阉牛的肉表现出比色参数的差异，这可能与较低的氧化过程有关。脂肪酸分析显示，治疗组的饱和、单不饱和和多不饱和脂肪酸浓度明显较高，可能是由于肌内脂肪含量增加。这些发现表明，朝鲜蓟青贮饲料可以作为一种可行的替代饲料成分，在保持干熟牛肉氧化稳定性的同时，提供潜在的经济和环境效益。这些成分变化的感官意义及其对干陈酿过程中风味发展的影响有待进一步研究。

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引用次数: 0

Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy 构建肉类消费转型：一种统计学习方法，探讨影响德国和意大利年轻人食物选择的因素

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-02 DOI: 10.1016/j.meatsci.2025.109899

Massimo Peri , Maria Teresa Trentinaglia , Maximilian Adler , Anna Maria Zanaboni , Lucia Baldi

This study examines the factors driving changes in meat consumption among young adults in Germany and Italy—two high-income countries that, despite their distinct culinary traditions, have seen a convergence in meat consumption levels in recent years. The research addresses two aims: to examine the role of environmental attitudes in shaping dietary choices and to explore the impact of socio-demographic factors on meat-consumption patterns. The analysis employs the General Ecological Behavior (GEB) scale, a robust tool that provides a comprehensive assessment of pro-environmental attitudes as latent traits influencing behavior. It is complemented by the Random Forest, a machine learning algorithm that helps exploring complex, non-linear relationships among predictors. Data were collected from 580 respondents aged 18–30 through an online survey. The results reveal that environmental attitude is the strongest predictor of dietary habits, followed by household composition. German respondents, with higher environmental attitudes, were more likely to adopt vegetarian or vegan diets, whereas Italian respondents, influenced also by family dynamics, tended towards meat-based or flexitarian diets. These findings highlight the importance of gaining a deeper understanding of the underlying motivations behind the transition to a flexitarian diet, which could serve as a model for the future of meat consumption in Europe.

本研究考察了德国和意大利这两个高收入国家的年轻人肉类消费变化的驱动因素，尽管这两个国家的烹饪传统各不相同，但近年来肉类消费水平趋于一致。这项研究有两个目的：研究环境态度在塑造饮食选择中的作用，探索社会人口因素对肉类消费模式的影响。该分析采用了一般生态行为（GEB）量表，这是一个强大的工具，可以全面评估亲环境态度作为影响行为的潜在特征。随机森林是一种机器学习算法，可以帮助探索预测因子之间复杂的非线性关系。通过在线调查收集了580名年龄在18-30岁之间的受访者的数据。结果显示，环境态度是饮食习惯的最强预测因子，其次是家庭构成。德国受访者的环保态度较高，更有可能采取素食或纯素食饮食，而意大利受访者也受家庭因素的影响，倾向于肉类或弹性素食饮食。这些发现强调了深入了解向弹性素食饮食过渡背后的潜在动机的重要性，这可以作为欧洲未来肉类消费的典范。

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引用次数: 0

Stunning pigs with inert gases at low residual oxygen does not compromise meat quality 在低残余氧条件下用惰性气体击晕猪不会影响肉质

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-06-27 DOI: 10.1016/j.meatsci.2025.109898

J. Gelhausen , T. Friehs , N.-F. Paul , T. Krebs , J. Mörlein , J. Knöll , I. Wilk , J. Tetens , D. Mörlein

In the project for “Testing Inert Gases in order to Establish Replacements for high concentration carbon dioxide (CO₂) stunning for pigs at the time of slaughter” (TIGER), we were investigating the effect of different inert gas atmospheres on meat quality. In two subsequent experiments a total of 1138 pigs were either stunned with argon or nitrogen (N₂) as well as mixtures of those with 10–30 % CO₂ or two high concentration CO₂ atmospheres. With a newly developed and patented gas supply technology, we were able to create stunning atmospheres with a residual oxygen concentration < 1 %. In both experiments various meat quality traits (pH, temperature, and electrical conductivity) were assessed in M. longissimus thoracis et lumborum (LTL) and M. semimembranosus (SM) 45 min and > 24 h post mortem, respectively. Drip loss, cooking loss, razor shear force and color (CIE L*a*b) were examined for the LTL (experiment 1) and for the SM (experiment 2). Additionally, sensory analyses were carried out in the second experiment. Statistically significant differences between meat quality traits were found in both experiments. For instance, a reduction of pH₄₅ in LTL was observed when animals were stunned with high concentrations of N₂, yet without causing the formation of pale, soft & exudative meat. Overall, the significant differences observed are considered of minor importance for consumers and meat processors. Therefore, we conclude from these experiments that the alternative gas mixtures investigated herein are not inferior to conventional CO₂ stunning concerning meat quality of LTL and SM.

在“测试惰性气体以建立猪屠宰时高浓度二氧化碳昏迷的替代品”（TIGER）项目中，我们正在研究不同惰性气体气氛对肉质的影响。在随后的两个实验中，共有1138头猪被氩气或氮气（N2）以及含有10 - 30%二氧化碳或两种高浓度二氧化碳的混合物麻醉。凭借新开发的专利气体供应技术，我们能够创造出具有残余氧浓度的令人惊叹的气氛<；1%。在这两个实验中，我们分别对45分钟和45分钟后的胸腰长肌（LTL）和45分钟后的半膜长肌（SM）的肉质性状（pH、温度和电导率）进行了评估；分别是24小时后。对LTL（实验1）和SM（实验2）的滴漏损失、蒸煮损失、剃刀剪切力和颜色（CIE L*a*b）进行了检测。此外，在第二个实验中进行了感官分析。两个试验的肉质性状差异均有统计学意义。例如，当动物被高浓度的N2麻醉时，观察到LTL中pH45的降低，但没有引起苍白，柔软的&；渗出性肉。总的来说，观察到的显著差异被认为对消费者和肉类加工商的重要性不大。因此，我们从这些实验中得出结论，本文所研究的替代气体混合物在肉质方面并不亚于传统的CO2惊艳。

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引用次数: 0

Evaluation of salami packed under different packaging materials 不同包装材料下腊肠包装的评价

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-06-24 DOI: 10.1016/j.meatsci.2025.109896

Cansu Ekin Bonacina , Giulia Leni , Andrea Giombelli , Laura Principato , Roberta Galli , Carlo Negrini , Andrea Bassani , Giuliano Dallolio , Giorgia Spigno

The global demand for meat products has risen significantly over the past decades, leading to concerns over spoilage and safety due to the perishable nature of meat. This study evaluates the effectiveness of alternative, more sustainable plastic packaging materials on the quality evolution of whole and pre-sliced salami packed in modified atmosphere. In particular, whole salami was packaged using BOPA/EVOH-PE as the control material, and BOPP-ALOx/PP as the alternative solution. For pre-sliced salami, the conventional packaging consisted of Bio-PET/R-PET/PET tray with upper BOPET film, while the more sustainable alternative was represented by Bio-PET/R-PET/Bio-PET tray with upper PET-ALOx film. The impact of packaging on color stability, microbial growth, lipid oxidation, and chemical attributes was examined during a 90-day storage period at 4 °C. Results indicated that the alternative single-material packaging used for whole salamis, characterized by higher water vapor and oxygen barrier properties, led to condensation issues during storage. The combination of limited moisture and gas exchange contributed to a higher final water activity (a_w) and inhibited surface mold development, resulting in an external color shift toward darker shades. Conversely, for pre-sliced salamis, minimal differences in qualitative attributes were observed between the products stored in the two different packaging systems. The significantly lower CO₂ levels and slight decrease in a_w in the salamis packaged in Bio-PET/R-PET/Bio-PET trays were attributed to its higher gas and water vapor permeability compared to the conventional system. These findings underscore the potential of alternative and more sustainable packaging materials to enhance meat product preservation.

在过去的几十年里，全球对肉类产品的需求大幅上升，由于肉类易腐烂的性质，导致人们对腐败和安全的担忧。本研究评估了可替代的、更可持续的塑料包装材料对整条和预切片意大利腊肠在改性气氛中包装的质量演变的有效性。以BOPA/EVOH-PE为对照材料，BOPP-ALOx/PP为替代溶液，对整条腊肠进行包装。对于预切片腊肠，传统的包装是Bio-PET/R-PET/PET托盘，上面有BOPET薄膜，而更可持续的替代品是Bio-PET/R-PET/Bio-PET托盘，上面有PET- alox薄膜。在4°C条件下90天的贮藏期中，研究了包装对颜色稳定性、微生物生长、脂质氧化和化学特性的影响。结果表明，采用单一材料包装的整条香肠具有较高的阻水性和阻氧性，导致其在储存过程中出现冷凝问题。有限的水分和气体交换的结合导致了更高的最终水活度（aw），并抑制了表面霉菌的发育，导致外部颜色向更深的色调转移。相反，对于预切片的腊肠，在两种不同包装系统中存储的产品之间观察到定性属性的最小差异。在Bio-PET/R-PET/Bio-PET托盘中包装的腊肠中，二氧化碳含量显著降低，aw含量略有下降，这是由于与传统系统相比，它具有更高的气体和水蒸气渗透性。这些发现强调了替代和更可持续的包装材料的潜力，以加强肉类产品的保存。

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引用次数: 0

Productive performance and meat nutritional and sensory characteristics of rabbits fed alfalfa-based diet 苜蓿饲粮对家兔生产性能及肉品营养和感官特性的影响

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-06-24 DOI: 10.1016/j.meatsci.2025.109897

A. Dal Bosco , C. Castellini , S. Mancini , E. Angelucci , F. Di Federico , L. Bosa , S. Mattioli

Current rabbit production faces sustainability challenges due to its dependence on conventional feed ingredients (i.e., corn, wheat, soy), which are responsible for price volatility, feed and food competition and environmental impacts. In this context, the interest in forage use (i.e., alfalfa), has increased. The aim of this trial was to evaluate the effect of an alfalfa-based diet on performance, Longissimus thoracis and Lumborum muscles (LTL) fatty acid profiles, oxidative status, nutritional and sensory characteristics (hind legs) of rabbit meat. Four hundred eighty Martini hybrid rabbits, 35 days old, of both sexes, were divided into two groups and fed commercial pelleted feed (Control group) or alfalfa-based feed (Alfalfa group), both for the postweaning (40.4 % alfalfa hay, 35.0 % dehydrated alfalfa) and fattening periods (35.2 % alfalfa hay, 30.0 % dehydrated alfalfa). All rabbits were slaughtered at 80 days, and 20 carcasses per group were collected. The Alfalfa group showed lower productive performance than the Control group did; however, the mortality rate was almost cut in half. No physical changes were detected in rabbit meat due to the dietary treatment, but the meat from the Alfalfa group was leaner and the lipid content was lower than those of Control group. Furthermore, the meat from the Alfalfa group of rabbits showed significantly higher PUFA n-3 and lower PUFA n-6 contents, maintaining a good oxidative status. Finally, the sensory analysis confirmed the absence of differences in the perception of the two types of meat by the consumer.

由于对传统饲料成分（即玉米、小麦、大豆）的依赖，目前的兔子生产面临着可持续性挑战，这些成分会导致价格波动、饲料和食品竞争以及对环境的影响。在这种情况下，对草料利用（即苜蓿）的兴趣增加了。本试验旨在评价苜蓿饲粮对家兔肉生产性能、胸腰最长肌（LTL）脂肪酸分布、氧化状态、营养和感觉特性（后腿）的影响。试验选用35日龄雄性马蒂尼杂交兔480只，分为2组，分别在断奶后（40.4%苜蓿干草，35.0%脱水苜蓿）和育肥期（35.2%苜蓿干草，30.0%脱水苜蓿）饲喂商品颗粒饲料（对照组）和苜蓿基饲料（苜蓿组）。80 d屠宰，每组取20只。苜蓿组的生产性能低于对照组；然而，死亡率几乎减少了一半。饲粮处理未对兔肉产生任何物理变化，但苜蓿组肉质较瘦，脂肪含量低于对照组。此外，苜蓿组家兔肉中PUFA n-3含量显著升高，PUFA n-6含量显著降低，保持了良好的氧化状态。最后，感官分析证实了消费者对两种肉类的感知没有差异。

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引用次数: 0

Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis NaCl还原和/或替代对干发酵香肠质量和安全的影响：系统评价和荟萃分析

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-06-23 DOI: 10.1016/j.meatsci.2025.109895

María Ángeles Stegmayer , Noelí Estefanía Sirini , Lorena Paola Soto , Jorge Alberto Zimmermann , María Virginia Zbrun , Florencia Aylen Lencina , Marcelo Lisandro Signorini , Laureano Sebastián Frizzo

Sodium chloride (NaCl) is a key ingredient in the production of dry-fermented sausages. However, as a response to the need of healthier foods, several studies have evaluated the effects of reducing or replacing NaCl in sausages. The present systematic review and meta-analysis aimed to evaluate and quantify the influence of NaCl reduction and/or replacement on microbiological and physicochemical parameters of dry-fermented sausages. A systematic review was carried out in databases according to selection criteria and search strategies established a priori. The literature search yielded 549 citations and 43 scientific articles with 99 experiments, which were included in the meta-analysis. A random-effects model was used to estimate the pooled weighted mean difference with a 95 % confidence interval. Pool estimation showed that NaCl reduction and/or replacement in dry-fermented sausages increased moisture, water activity, redness (a* value), lactic acid bacteria count, and tyramine content (P = 0.002, P < 0.001, P = 0.002, P < 0.001, P = 0.001, P = 0.001 and P = 0.001, respectively), but decreased lightness (L* value), the Staphylococci count and the textural parameter resilience (P = 0.012, P = 0.014 and P < 0.001, respectively). Subgroup analysis indicated that the factors with the greatest influence on the microbiological and physicochemical parameters of dry-fermented sausages were: NaCl reduction or replacement, the type of salt used in the replacement, and the NaCl percentage in the control and treatment groups. While NaCl reduction alone causes several changes in the parameters evaluated, replacement with alternative salts helps mitigate these effects. The safety of sausages with NaCl reduction and/or replacement was not compromised, as Enterobacteriaceae did not grow, compared to conventional sausages.

氯化钠（NaCl）是生产干发酵香肠的关键原料。然而，作为对健康食品需求的回应，一些研究评估了减少或替代香肠中NaCl的效果。本系统综述和荟萃分析旨在评价和量化NaCl还原和/或替代对干发酵香肠微生物学和理化参数的影响。根据先验建立的选择标准和搜索策略在数据库中进行系统评价。文献检索产生了549次引用和43篇科学文章，包含99个实验，这些都被纳入了meta分析。随机效应模型用于估计合并加权平均差，置信区间为95%。池估计表明，在干发酵香肠中，NaCl的减少和/或替代增加了水分、水分活度、红度（a*值）、乳酸菌数量和酪胺含量(P = 0.002, P <；0.001, P = 0.002, P <；（P = 0.001, P = 0.001, P = 0.001和P = 0.001），但降低了亮度（L*值）、葡萄球菌数量和质地参数弹性(P = 0.012, P = 0.014和P <；分别为0.001)。亚组分析表明，对干发酵香肠微生物和理化参数影响最大的因素是：NaCl还原或替代、替代盐的种类、对照组和处理组的NaCl百分比。虽然单独的NaCl还原会导致评估参数的一些变化，但用替代盐替代有助于减轻这些影响。与传统香肠相比，NaCl还原和/或替代香肠的安全性没有受到影响，因为肠杆菌科细菌没有生长。

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引用次数: 0

Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages 探索拟黄粉（全粉，经超临界CO2脱脂）在博洛尼亚型香肠中作为部分脂肪替代品的适用性

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-06-22 DOI: 10.1016/j.meatsci.2025.109890

J. Rodríguez-Párraga , R. Lucas-González , M. Viuda-Martos , C. Muñoz-Bas , F.J. Barba , J.A. Pérez-Alvarez , J. Fernández-López

Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in Bologna-type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by T. molitor powder (TP). Two types of powder were used: whole powder (WTP) and defatted powder (DTP: applying CO₂ supercritical fluid extraction). The effect of this replacement on the technological, nutritional, oxidative, and sensory properties of resulted sausages was evaluated. Emulsion stability increased with adding TP. The reformulations resulted in final products with less fat (reductions of 39–46 % in WTP-sausages and 57–67 % in DTP-sausages), more protein (increases of 14–33 % in WTP-sausages and 25–51 % in DTP-sausages) and higher levels of K, Mg, P, and Zn. In addition, the reformulation using WTP resulted in healthier lipid fraction (more proportion of polyunsaturated fraction) and the corresponding increase in lipid oxidation, although in any sausages the detection threshold for rancidity was exceeded. The worst score for “general acceptance” was obtained when WTP was used at the highest concentration (15 %) with odor, taste, and color as the attributes that most influence this valuation. Some unpleasant odors attributed to insect powders seem to be reduced during defatting by the supercritical CO₂ process.

目前，昆虫作为一种健康、可持续的替代食品原料被引入欧洲。本研究的目的是评价在博洛尼亚型香肠中使用黄粉虫幼虫（粉末状）代替猪肉脂肪的可行性。用TP粉代替7.5%和15%的猪油制成香肠。采用两种粉末：全粉（WTP）和脱脂粉（DTP：采用CO2超临界流体萃取）。评估了这种替代对所制成香肠的工艺、营养、氧化和感官特性的影响。随着TP的加入，乳液稳定性提高。重新配方的最终产品脂肪含量更低（wtp -香肠减少了39 - 46%，dtp -香肠减少了57 - 67%），蛋白质含量更高（wtp -香肠增加了14 - 33%，dtp -香肠增加了25 - 51%），K、Mg、P和Zn含量更高。此外，使用WTP的重新配方导致更健康的脂质部分（多不饱和部分的比例更高）和相应的脂质氧化增加，尽管在任何香肠中都超过了酸败的检测阈值。当WTP以最高浓度（15%）使用时，获得了“普遍接受”的最差分数，气味、味道和颜色是最影响这一评价的属性。在超临界二氧化碳脱脂过程中，昆虫粉的一些令人不快的气味似乎减少了。

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引用次数: 0

Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks 纳米银/印楝油负载刺槐豆胶薄膜：一种环保的保温材料和热处理吸盘的应用潜力

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-06-21 DOI: 10.1016/j.meatsci.2025.109891

Hilal Soyocak , Şule Bıyık , Güliz Akyüz , Müberra Andaç , Sadettin Turhan

Packaging meat products with natural polymers containing antioxidants and antimicrobial agents is a potent method for improving storage quality. In this study, eco-friendly preservation materials for the heat-treated sucuks (HTSs) were developed by incorporating silver nanoparticles (AgNPs) and neem oil (NO) into the locust bean gum (LBG) matrix. The physicochemical, barrier, mechanical properties, antioxidant, and antimicrobial activities of biodegradable polymer films and their impacts on the storage quality of HTSs were evaluated. All films exhibited varying levels of antioxidant activity, depending on the AgNP and NO ratios. Also, the antimicrobial activity of films varied based on the film compositions and the tested microorganisms. The two films demonstrating the best properties among the prepared films were applied to HTS slices as coating solutions. The obtained results demonstrate that the AgNP/NO-loaded LBG coatings have contributed to preserving the storage quality of sucuk slices by suppressing microbial growth and slowing down lipid oxidation.

用含有抗氧化剂和抗菌剂的天然聚合物包装肉制品是提高储存质量的有效方法。在本研究中，将银纳米粒子（AgNPs）和印楝油（NO）掺入刺槐豆胶（LBG）基质中，开发了用于热处理吸盘（HTSs）的环保保存材料。研究了生物可降解聚合物薄膜的理化性能、阻隔性能、力学性能、抗氧化性能、抗菌性能及其对高温高温玉米贮藏质量的影响。所有薄膜都表现出不同水平的抗氧化活性，这取决于AgNP和NO的比例。此外，膜的抗菌活性根据膜的组成和被测微生物而变化。将制备的膜中性能最好的两种膜作为涂层溶液应用于高温超导薄膜上。结果表明，负载AgNP/ no的LBG涂层通过抑制微生物生长和减缓脂质氧化，有助于保持sucuk切片的储存质量。

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引用次数: 0