Khabat Noori Hussein, Bashdar I. Meena, Hiwa M. Ahmed, Tamás Csurka, Adrienn Varga-Tóth, Karina Hidas, Jónás Gábor, László Friedrich, István Dalmadi, Csaba Németh
{"title":"香芹酚和高静水压力对冷藏条件下鸡肉品质特性的联合影响","authors":"Khabat Noori Hussein, Bashdar I. Meena, Hiwa M. Ahmed, Tamás Csurka, Adrienn Varga-Tóth, Karina Hidas, Jónás Gábor, László Friedrich, István Dalmadi, Csaba Németh","doi":"10.9755/ejfa.2023.3133","DOIUrl":null,"url":null,"abstract":"The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investigate the influence of natural phenolic BAC carvacrol (CARV) at 500 and 1000 ppm combined with HHP(300 and 600MPa) on the quality attributes of chicken meat after being vacuum-sealed and kept at 4 ± 0.5 °C for 28 days. The HHP showed a significantly higher pH rate (P<0.05), increased L* and b* value, decreased a* values, and reduction in water holding capacity (WHC) compared to unpressurized control meat with/without CARV. Reduction in thiobarbituric acid reactive substances (TBARS) indexes was perceived in meat supplemented with CARV, and low level of HHP (300 HHP) whereas significantly increased lipid oxidation was witnessed with HHP 600 MPa. At day 28, an increase in aerobic mesophilic counts (AMCs) was observed in all meat samples. However, reductions of about 0.6, 0.8, and 1.1 log in AMCs were seen in meat treated with 600HHP-No CARV, HHP300-CARV 500 ppm, and 600HHP-CARV 1000 ppm, respectively. Furthermore, despite the overlapping aroma pattern between meat containing CARV and control groups, the electronic nose was able to discriminate control from samples subjected to HHP. The current results demonstrate that the addition of CARV improved the conservation effects of HHP with less oxidative deterioration of fresh chicken meat during chilling storage. Keywords: Bioactive compounds; High hydrostatic processing; Chicken meat; Lipid oxidation; Microbiological properties","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"9 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions\",\"authors\":\"Khabat Noori Hussein, Bashdar I. Meena, Hiwa M. Ahmed, Tamás Csurka, Adrienn Varga-Tóth, Karina Hidas, Jónás Gábor, László Friedrich, István Dalmadi, Csaba Németh\",\"doi\":\"10.9755/ejfa.2023.3133\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investigate the influence of natural phenolic BAC carvacrol (CARV) at 500 and 1000 ppm combined with HHP(300 and 600MPa) on the quality attributes of chicken meat after being vacuum-sealed and kept at 4 ± 0.5 °C for 28 days. The HHP showed a significantly higher pH rate (P<0.05), increased L* and b* value, decreased a* values, and reduction in water holding capacity (WHC) compared to unpressurized control meat with/without CARV. Reduction in thiobarbituric acid reactive substances (TBARS) indexes was perceived in meat supplemented with CARV, and low level of HHP (300 HHP) whereas significantly increased lipid oxidation was witnessed with HHP 600 MPa. At day 28, an increase in aerobic mesophilic counts (AMCs) was observed in all meat samples. However, reductions of about 0.6, 0.8, and 1.1 log in AMCs were seen in meat treated with 600HHP-No CARV, HHP300-CARV 500 ppm, and 600HHP-CARV 1000 ppm, respectively. Furthermore, despite the overlapping aroma pattern between meat containing CARV and control groups, the electronic nose was able to discriminate control from samples subjected to HHP. The current results demonstrate that the addition of CARV improved the conservation effects of HHP with less oxidative deterioration of fresh chicken meat during chilling storage. 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Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions
The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investigate the influence of natural phenolic BAC carvacrol (CARV) at 500 and 1000 ppm combined with HHP(300 and 600MPa) on the quality attributes of chicken meat after being vacuum-sealed and kept at 4 ± 0.5 °C for 28 days. The HHP showed a significantly higher pH rate (P<0.05), increased L* and b* value, decreased a* values, and reduction in water holding capacity (WHC) compared to unpressurized control meat with/without CARV. Reduction in thiobarbituric acid reactive substances (TBARS) indexes was perceived in meat supplemented with CARV, and low level of HHP (300 HHP) whereas significantly increased lipid oxidation was witnessed with HHP 600 MPa. At day 28, an increase in aerobic mesophilic counts (AMCs) was observed in all meat samples. However, reductions of about 0.6, 0.8, and 1.1 log in AMCs were seen in meat treated with 600HHP-No CARV, HHP300-CARV 500 ppm, and 600HHP-CARV 1000 ppm, respectively. Furthermore, despite the overlapping aroma pattern between meat containing CARV and control groups, the electronic nose was able to discriminate control from samples subjected to HHP. The current results demonstrate that the addition of CARV improved the conservation effects of HHP with less oxidative deterioration of fresh chicken meat during chilling storage. Keywords: Bioactive compounds; High hydrostatic processing; Chicken meat; Lipid oxidation; Microbiological properties
期刊介绍:
The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.