Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts

Kaczmarek, Anna; Muzolf-Panek, Małgorzata

doi:10.1007/s13197-021-05187-1

Cited by 7 publications

(3 citation statements)

References 44 publications

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“…Lipid oxidation is a natural process that occurs in meat products and refers to the oxidative degradation of fats or lipids present in the meat. This process can lead to changes in the colour, texture, and flavour of the meat, which can ultimately affect its quality and determine the end of its shelf life [46]. The oxidation of lipids in meat can be caused by a variety of factors, including exposure to oxygen, heat, light, enzymes, and CAP treatment [13].…”

Section: Lipid Oxidationmentioning

confidence: 99%

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

Oliinychenko,

Ekonomou,

Tiwari

et al. 2024

Foods

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Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP treatment was applied by employing piezoelectric direct discharge technology to treat pork samples for 0, 3, 6, and 9 min. Reductions of approximately 0.8–1.7 log CFU/g were observed in total viable counts (TVC) and Pseudomonas spp. levels for CAP treatments longer than 3 min, immediately after treatment. A storage study revealed that CAP-treated pork (>6 min) had significantly lower levels of TVC, Pseudomonas spp., and Enterobacteriaceae throughout storage. Regarding quality traits, CAP application for longer than 3 min significantly increased water retention and yellowness and decreased meat redness compared to untreated pork. However, other parameters such as pH, tenderness, and lightness exhibited no statistically significant differences between untreated and CAP-treated pork. Lipid oxidation levels were higher only for the 9-min treatment compared to untreated pork. Our results revealed that CAP is a promising technology that can extend the microbiological shelf life of pork during refrigeration storage.

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Section: Lipid Oxidationmentioning

confidence: 99%

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

Oliinychenko,

Ekonomou,

Tiwari

et al. 2024

Foods

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“…Brodowska et al (2017) modeled ozone-based therapies to inactivate microorganisms and take into account various microorganism sufficiency to ozone; it was of great importance to develop a susceptibility effective ozone dose to retain food products using various strains based on the microbial model. The kinetic rate constant can be modeled using Arrhenius and log-logistic models with satisfactory evaluation (Kaczmarek & Muzolf-Panek, 2021).…”

Section: Process Modelingmentioning

confidence: 99%

Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids

HAFSAN¹,

Huy

Tuấn

et al. 2023

Food Sci. Technol

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High hydrostatic pressure technology is a relatively new method for the food industry and is considered more as an alternative to traditional storage methods such as thermal processes. Inactivation of spores, models, yeasts, and viruses has been demonstrated by this method. Although issues related to the safety and longevity of food, as well as their legal permits, require extensive case studies, the available experimental findings can be useful in expanding the potential applications of high pressure in the food industry. In this paper, CO 2 is used as a fluid. Increasing the pressure in Weibull and log-logistic models from 2.5 MPa to 10 MPa has reduced the processing time from 700 minutes to 70 and 60 minutes, respectively. The log-logistic model in predicting the process of inactivation of microbes compared to the Weibull model has been the lowest, and also the log-logistic model has a suitable ability to predict the shoulder of the chart if the Weibull model does not have this ability and its error is almost high. Increasing the increase in pressure has increased the level of inactivation of Salmonella typhimurium and Listeria monocytogenes, except Listeria monocytogenes at a pressure of 6.05 MPa, which reduced inactivation.

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“…Simultaneous analysis of multiple factors is a challenge. Mathematical modeling provides a chance to integrate the synthesis of data from many experiments into one system, which could calculate quantitative changes in many factors (Kaczmarek and Muzolf-Panek 2022). Thanks to advances in quantitative analysis and computation, chemometrics and machine learning algorithms can be useful for classification, optimization, and prediction in the analysis of complex dataset (Gu et al 2017;Khoshnoudi-Nia and Moosavi-Nasab 2019;Rosario et al 2020).…”

Section: Prospectsmentioning

confidence: 99%

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Tatiyaborworntham

Hajimohammadi

et al. 2022

Critical Reviews in Food Science and Nutrition

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Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure-poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. in this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. in addition, insight into recent technology developments, e.g., stem cell-and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.

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Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts

Cited by 7 publications

References 44 publications

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

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