Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon

Soares, Juliana Marques; Silva, Patricia Franklin da; Puton, Bruna Maria Saorin; Brustolin, Adriane Pegoraro; Cansian, Rogério Luís; Dallago, Rogério Marcos; Valduga, Eunice

doi:10.1016/j.ifset.2016.10.007

Cited by 42 publications

(25 citation statements)

References 40 publications

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“…Although there was a gradual increase in the mean TPC count in the control and LS-treated sausage samples throughout the storage period, the counts in respect of LS-treated sausages were significantly lower (p≤0.01) than the control sausages. This may be due to the effect of LS which contains different antimicrobial substances [32].…”

Section: Resultsmentioning

confidence: 99%

Effect of different smoking methods on the quality of pork sausages

et al. 2018

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Aim:An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Materials and Methods:Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C).Results:The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage.Conclusion:The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

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Section: Resultsmentioning

confidence: 99%

Effect of different smoking methods on the quality of pork sausages

et al. 2018

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“…The high alcohol content in bio-oil (22.30-23.30 %) at a temperature of 300-500 ºC may possibly be rooted from the extraction of SP using methanol to obtain the raw material (Chaiwong et al, 2013). In addition, phenols, aldehydes, ketones and acids are highly beneficial components in the food field for preservatives and flavouring agents when added in a certain amount (Soares et al, 2016).…”

Section: Water Phasementioning

confidence: 99%

Comparative analysis between pyrolysis products of <em>Spirulina platensis</em> biomass and its residues

Jamilatun

Budhijanto

Rochmadi

et al. 2019

Int. J. Renew. Energy Dev.

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Today’s needs of energy are yet globally dominated by fossil energy sources, causing the depletion of non-renewable energy. Alternatively, a potential substitute is the energy of biomass. Spirulina platensis (SP) is a microalgae biomass which, if extracted, will produce solid waste called Spirulina platensis residue (SPR). This research explores the pyrolysis product, produced within the range of 300 – 600 ºC, from the pyrolysis of SP and SPR using fixed bed reactors. The influence of temperature on pyrolysis product’s yield and characteristics are investigated by using mass balance method and gas chromatography – mass spectrometry (GC-MS) technique, respectively. The results from mass balance method present an optimum pyrolysis temperature of 550 ºC to obtain the desired liquid product of bio-oil, presenting the percentage of 34.59 wt.% for SP and 33.44 wt.% for SPR case. Additionally, with the increasing temperature, the char yield decreases for about 30 wt.% and the yield of gas seems to sharp increase from 550 to 600 ºC. These tendencies are both applied for SP and SPR source pyrolysis product. Interestingly, the benefit use as fossil fuel substitute might be derived, thanks to high HHV at the bio-oil product (32.04 MJ/kg for SP and 25.70 MJ/kg for SPR) and also at the char product with of 18.85-26.12 MJ/kg for both cases. The additional benefit come from the high content of C in its char product (50.31 wt.% for SPR and 45.26 wt.% for SP) that might be able to be used as an adsorbent, soil softener or other uses in the pharmaceutical field. ©2019. CBIORE-IJRED. All rights reserved

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“…Liquid smoke has also potential uses as an all-natural antimicrobial [19,20]. In current applications, liquid smoke is utilized as natural preservatives due to its content of phenol and acid compounds, functioned as antibacterial, and antioxidant [21]. The main products of wood pyrolysis are phenols, carbonyls, and organic acids which are responsible for the flavor, color, and antimicrobial properties of liquid smoke [20].…”

Section: Introductionmentioning

confidence: 99%

Effect of liquid smoke on surface morphology and tensile strength of Sago Fiber

Muslimin¹,

Kamil²,

Budi³

et al. 2019

JMES

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This study aims to identify the effect of liquid smoke treatment on surface morphology and tensile strength of sago fiber (SF), including chemical reactions during the treatment. The proposed study is divided into two steps, fiber treatment and property tests. The first treatment, SF was immersion in the liquid smoke solution for 1, 2, 3, 4, and 5 hours, then dried for 1 hour which then characterized SEM, universal machine testing machine, X-Ray diffractometer (XRD), and Fourier transform infrared spectrometer (FTIR). The acetic acid in liquid smoke reacts with fiber to form fiber-liquid and H2O compounds. The heating process degrades H2O content in fibers and decomposes C and C elements to close together forming strong chemical bonds so that the fiber morphology become rough, porous, grooved and increasing the tensile strength of the fiber. But excessive heating treatment makes fibers more fragile because the H2O elements degrade too low. Dominant percentage of SF crystallization occurred after 4 and 5 hours, 64.7 and 66.9 %, respectively among other durations, a significant increase of tensile strength 50.813 MPa was achieved by 1-hour immersion in liquid smoke. Hence, as alternative to improve the mechanical characteristics of SF, immersion in liquid smoke should be applied. Furthermore, studies of similar treatment on other natural fibers can also be considered in the future.

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Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon

Cited by 42 publications

References 40 publications

Effect of different smoking methods on the quality of pork sausages

Effect of different smoking methods on the quality of pork sausages

Comparative analysis between pyrolysis products of <em>Spirulina platensis</em> biomass and its residues

Effect of liquid smoke on surface morphology and tensile strength of Sago Fiber

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