Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar

Laranjo, Marta; Potes, Maria Eduarda; Gomes, A.; Véstia, Joana; García, Raquel; Fernandes, Maria José; Fraqueza, Maria João; Elías, Miguel

doi:10.1111/ijfs.13913

Cited by 8 publications

(3 citation statements)

References 31 publications

(36 reference statements)

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“…A previous study on a Portuguese traditional ready-to-eat meat treated with vinegar showed that sensory acceptability was not diminished by vinegar. Despite the lack of any discernible differences, vinegar samples typically received better ratings for overall appreciation [93]. The lowest sensorial scores observed for the thymol-carvacrol combination showed that despite the relatively low concentration used, consumers reported poor acceptability for the new oregano-flavored hummus, and they preferred the traditional original taste.…”

Section: Sensorial Analysismentioning

confidence: 93%

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

Karam,

Ghonim,

Dahdah

et al. 2023

Foods

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Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%–vinegar 5% (GV); vinegar 5%–natamycin 0.002% (VN); garlic 1.25%–natamycin 0.002% (GN); and garlic 1.25%–vinegar 5%–natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2–3.2, 1.8–3.1, and 1.4–2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension.

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Section: Sensorial Analysismentioning

confidence: 93%

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

Karam,

Ghonim,

Dahdah

et al. 2023

Foods

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“…Natural fruit vinegar is high quality, safe, and nutritious, with characteristic sensory, microbiological, and physicochemical properties. However, some researchers have found that the addition of apple vinegar could affect the sensory quality of the final meat product, especially in terms of its color and consistency characteristics [19,20]. Therefore, this study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on changes in the fatty acid profile, oxidative stability, physicochemical parameters, as well as microbiological and sensory qualities after production and during chilling storage.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

Okoń,

Zielińska,

Szymański

et al. 2024

Applied Sciences

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As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.

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“…Several studies have demonstrated that lipid and protein oxidative processes cause flavour, texture and colour deterioration in meat systems (Smaoui et al ., , ; Arcanjo et al ., ). Equally, it is well known that the growth of several pathogenic bacteria and oxidative reactions affect the shelf life and overall quality of meat (Blanco et al ., ; Laranjo et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Fourati

Smaoui

Hlima

et al. 2019

Int J of Food Sci Tech

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Summary Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9‐point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products.

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Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar

Cited by 8 publications

References 31 publications

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

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