Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents

Sallam, Khalid Ibrahim; Abd-Elghany, Samir Mohammed; Imre, K.; Morar, Adriana; Herman, V.; Hussein, Mohamed M. A.; Mahros, Mahmoud Ahmed

doi:10.1016/j.fm.2021.103834

Cited by 36 publications

(36 citation statements)

References 25 publications

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“…Besides, previous studies reported by Secka et al [51] and Yahaghi et al [52] revealed that H. pylori isolated from food specimens regularly showed an incidence of resistance against amoxicillin, metronidazole, ampicillin, and oxytetracycline. In addition, epidemiological studies conducted in China, Taiwan, the Kingdom of Saudi Arabia, Egypt, Nigeria, Iran, India, Brazil, Argentina, and Colombia revealed that H. pylori strains obtained from medical samples are highly resistant to amoxicillin, metronidazole, quinolones, and tetracycline [53,54].…”

Section: Antimicrobial Resistance Profiles Of the H Pylori And H Pull...mentioning

confidence: 99%

Prevalence, Virulence Genes, Phylogenetic Analysis, and Antimicrobial Resistance Profile of Helicobacter Species in Chicken Meat and Their Associated Environment at Retail Shops in Egypt

Elrais

Arab

Sallam

et al. 2022

Foods

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Helicobacter pylori (H. pylori) and Helicobacter pullorum (H. pullorum) are frequently reported pathogens in humans and poultry, respectively. Nevertheless, the source of H. pylori is still unclear. This study aimed to detect Helicobacter spp. in chicken carcasses and to assess the antibiogram and the virulence genes of Helicobacter isolates. Three hundred chicken meat samples (100 each of chicken breast, liver, and gizzard), besides 60 swab samples from chicken processing surfaces, were collected from retail shops in Qalyubia Governorate, Egypt, and examined for the prevalence of H. pylori and H. pullorum. The 16S rRNA of three H. pylori and two H. pullorum isolates were sequenced to determine the genetic relationship between these two Helicobacter spp. Of the 300 chicken samples tested, 16 (5.33%) and 14 (4.67%) were positive for H. pylori and H. pullorum, respectively. Multiplex PCR revealed that the virulence genes vacuolating cytotoxin A (vacA)s1, cytotoxin-associated gene A (cagA), and restriction endonuclease-replacing gene A (hrgA) were detected in 66.7%, 77.8%, and 100% of H. pylori strains tested, respectively. H. pylori showed the highest resistance for clarithromycin, while H. pullorum exhibited the highest resistance towards erythromycin and ciprofloxacin. The study concluded that the chicken meat and giblets are potential sources of the virulent and antimicrobial-resistant strains of H. pylori of human origin.

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Section: Antimicrobial Resistance Profiles Of the H Pylori And H Pull...mentioning

confidence: 99%

Prevalence, Virulence Genes, Phylogenetic Analysis, and Antimicrobial Resistance Profile of Helicobacter Species in Chicken Meat and Their Associated Environment at Retail Shops in Egypt

Elrais

Arab

Sallam

et al. 2022

Foods

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“…Sesame seeds have beneficial properties due to their high content of vitamins A, B, C and E. Niacin (PP) is involved in carbohydrate and lipid metabolism. Thiamine (B 1 ) and riboflavin (B 2 ) in sesame have beneficial effects on the nervous system [21]. These vitamins support nerve cell function.…”

Section: Features Of the Used Sprinkles Sesame Seedsmentioning

confidence: 99%

“…100 grams of sesame seeds contain a significant amount of essential minerals (Table 6). It is in the composition of sesame that calcium is best absorbed [21,22]. All these micronutrients characterize the high benefits of white and black sesame for the body.…”

Section: Features Of the Used Sprinkles Sesame Seedsmentioning

confidence: 99%

Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

Gorlov

Bozhkova

Nichiporova

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive “Glimalask”, which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups.

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“…The herbal aqueous extracts are combined with three different types of meat (pork, turkey, and beef) to obtain an RTE product designed to enhance lactation among breastfeeding women. Meat is rich in proteins with a high biological value, which makes it essential for a well-balanced diet [9]. Traditionally, pork meatballs contained an average of 20-30% of fat.…”

Section: Introductionmentioning

confidence: 99%

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

et al. 2022

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In the context of the increasing lactation problems among breastfeeding women, the development of a healthy lifestyle is needed. Different variants of pork, turkey, and beef meatballs, with added lemon balm (Melissa officinalis L.) and wild thyme (Thymus serpyllum L.) aqueous extract (6%), were obtained. These herbs were selected and used due to their antioxidant, antimicrobial, and lactogenic potential. Two thermal treatments, hot air convection (180 °C) and steam convection (94 °C), were applied for meatballs processing. The obtained meatballs were further subjected to a complex characterization. The functionality of the plant extracts was proved by the values of total content of polyphenols (2.69 ± 0.02 mg AG/g dw) and flavonoids (3.03 ± 0.24 mg EQ/g dw). FT-IR analysis confirmed the presence of trans-anethole and estragole at 1507–1508 cm−1 and 1635–1638 cm−1, respectively. Costumers’ overall acceptance had a score above 5.5 for all samples, on a scale of 1 to 9. Further analysis and human trials should be considered regarding the use of lactogenic herbs, given their health benefits and availability.

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Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents

Cited by 36 publications

References 25 publications

Prevalence, Virulence Genes, Phylogenetic Analysis, and Antimicrobial Resistance Profile of Helicobacter Species in Chicken Meat and Their Associated Environment at Retail Shops in Egypt

Prevalence, Virulence Genes, Phylogenetic Analysis, and Antimicrobial Resistance Profile of Helicobacter Species in Chicken Meat and Their Associated Environment at Retail Shops in Egypt

Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

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