Search results: 153,677 results (approx.)

1. New alternatives for improving and assessing the color of dark-cutting beef - a review.

Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short-term oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat. The concentration of Mb together with its redox state are...

Author(s) : Sousa Ribeiro, C. C. de; Contreras-Castillo, C. J.; Santos-Donado, P. R. dos; Venturini, A. C.

Publisher : Universidade de Sao Paulo, Campus "Luiz de Queiroz" (ESALQ), Piracicaba, Brazil

Journal article : Scientia Agricola 2022 Vol.79 No.1 ref.138

2. Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay.

The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and...

Author(s) : Sezer, B.; Bjelak, A.; Murat Velioglu, H.; Hakki Boyaci, I.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.29

3. Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients.

Frog farming systems do not take advantage of their byproducts, which represents health risks and environmental pollution. The present study aimed to evaluate the proximate composition, amino acid, and fatty acid profile of American Bullfrog byproducts (whole frogs (WF), legs (LF), and skin (SF))...

Author(s) : Ruiz Haddad, L.; Tejada-Ortigoza, V.; Martín-Del-Campo, S. T.; Balderas-León, I.; Morales-De Peña, M. la; Garcia-Amezquita, L. E.; Welti-Chanes, J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.42

4. Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: new insights on protein degradation.

The subcellular distribution of calpain-1 and -2 and the proteolytical activity of myofibril-bound calpains in pork were investigated during 12 days cold storage. The content of sarcoplasmic calpain-1 decreased during storage while myofibril-bound calpain-1 content first increased (P < 0.05) to...

Author(s) : Lyu Jian; Ertbjerg, P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.28

5. Identification and quantification of fox meat in meat products by liquid chromatography-tandem mass spectrometry.

Over the years, food adulteration has become an important global problem, threatening public health safety and the healthy development of food industry. This study established a liquid chromatography-tandem mass (LC-MS/MS) method for accurate identification and quantitative analysis of fox meat...

Author(s) : Zhang YingYing; Liu MengYao; Wang ShouWei; Kang ChaoDi; Zhang MingYue; Li YingYing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.29

6. Effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle.

To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidation at pH 5.7, 6.3, and 7.2. The results showed that with a blue shift of the Soret peak, oxyhemoglobin gradually transformed to methemoglobin during ...

Author(s) : Lei XueQing; Qin ZhiWei; Ye Bo; Wu Yao; Liu Ling

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.34

7. Ways of innovative development of meat industry enterprises.

Modern conditions of economic development force enterprises to more actively apply methods of innovative development, and the processing industry is no exception. The high importance of the problem of finding and practical implementation of innovations in the sphere of rational use (processing) of...

Author(s) : Vlasenkova, T. A.; Paikidze, A. A.; Afanas'eva, G. A.; Krylova, L. A.

Publisher : OOO "Infokholodtekh", Moscow, Russia

Journal article : Pishchevaya Promyshlennost' 2022 No.1 pp.24-28 ref.28

8. Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment.

Impact of papaya extract (PaExt) and high pressure processing (HPP) on survival of Salmonella spp., meat quality and microstructure of chicken breast meat was studied. Samples have been pre-treated with PaExt (0.3%, w/w) in 1, 3 and 5 h, respectively, then followed by 350 and 450 MPa (10 min, 4°C)...

Author(s) : Chen YiAn; Hsu HsinYun; Chai HuiErh; Uknalis, J.; Sheen, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part B ref.40

9. Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage.

The salt content of sausage needed for microbial preservation is typically >2% (w/w); however, it is desirable to decrease the salt content of foods because of associated adverse effects on cardiovascular health. It was hypothesized that high pressure processing (HPP) applied pre-cooking...

Author(s) : Zhu YingChun; Yan YuWen; Yu ZhiHui; Wu Tong; Bennett, L. E.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.53

10. Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties.

Plant food processing by-products (PFPB) have attracted industrial attention as a potential source of natural antioxidants that can be used in meat industry. This study investigated the combined effects of PFPB including sugarcane bagasse (SCF), orange peel (ORP) and tomato pomace (TMT), and high...

Author(s) : Liang ZiJian; Veronica, V.; Huang JieHe; Zhang PangZhen; Fang ZhongXiang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.50

11. High resolution mass spectrometry method for the determination of 13 antibiotic groups in bovine, swine, poultry and fish meat: an effective screening and confirmation analysis approach for routine laboratories.

A screening and confirmatory method for the determination of 13 antibiotic groups including 91 substances was developed for muscle samples and validated using ultra-performance liquid chromatography (UPLC) coupled to time-of-flight mass spectrometry. Optimisation of the parameters was performed for ...

Author(s) : Varenina, I.; Bilandžic, N.; Luburic, Đ. B.; Kolanovic, B. S.; Varga, I.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.31

12. How protein containing foods are represented in memory? A categorization study.

Protein intake for humans is a major issue as the production of meat is contributing to the excess of greenhouse gas emissions and loss of biodiversity. To cover the upcoming protein demand in a sustainable way, a shift from animal-based food items to plant-based ones will be necessary. The aim of...

Author(s) : Chollet, S.; Sénécal, C.; Woelki, L.; Cortesi, A.; Fifi, V.; Arvisenet, G.; Valentin, D.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.54

13. Food technology neophobia as a psychological barrier to clean meat acceptance.

Laboratory-grown (or "clean") meat is structurally similar to traditional meat yet comes with several environmental, health, and ethical benefits compared to regular meat. However, while some people are favorable towards clean meat, others are reluctant to engage with it. We tested whether these...

Author(s) : Krings, V. C.; Dhont, K.; Hodson, G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.55

14. Effect of information on consumers' sensory evaluation of beef, plant-based and hybrid beef burgers.

This study assessed the effect of providing information on the consumers' sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited. Consumers assessed the burgers under blind,...

Author(s) : Grasso, S.; Rondoni, A.; Bari, R.; Smith, R.; Mansilla, N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.35

15. Contextual acceptance of novel and unfamiliar foods: insects, cultured meat, plant-based meat alternatives, and 3 d printed foods.

Engineering healthy diets from sustainable food resources undoubtedly constitutes a major global challenge. One solution to the problem of developing healthy and sustainable diets involves the incorporation of various novel/unfamiliar foods into our diets (e.g., insect-based foods, cultured meats,...

Author(s) : Motoki, K.; Park JaeWoo; Spence, C.; Velasco, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.89

16. A naphthimide fluorescent probe for the detection of selenols in selenium-enriched Tan sheep.

An "off-on" fluorescent probe, Nap-DNB, which is based on naphthimide, was designed and developed for the detection of biological selenols in vitro. We have adopted a combination of a low-pH detection environment and reaction sites that are more difficult to destroy to avoid the interference of a...

Author(s) : Liu YuNing; Feng XiaoHui; Meng QingShi; Zhu JiaWei; Jia XueTing; Zhao QingYu; Tang ChaoHua; Yu YanAn; Zhang JunMin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.373 No.Part B ref.39

17. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat.

This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different times of frozen storage using HS-SPME-GC-MS. Frozen storage...

Author(s) : Al-Dalali, S.; Li Cong; Xu BaoCai

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.376 ref.55

18. Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef.

The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA...

Author(s) : Zhang NaNa; Zhou Qian; Zhao YueLiang; Fan DaMing; Xiao JianBo; Chen Feng; Cheng KaWing; Wang MingFu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.375 ref.40

19. Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham.

The purpose of this study was to evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidant and antimicrobial activity, high pressure processing (HPP) (600 MPa, 7 min), storage time (1, 90, and 180 days) and temperature (4 vs 20°C) on the volatile...

Author(s) : Carrapiso, A. I.; Martillanes, S.; Delgado-Adámez, J.; Ramírez, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.375 ref.36

20. Development of a signal-enhanced LFIA based on tyramine-induced AuNPs aggregation for sensitive detection of danofloxacin.

A signal-enhanced LFIA based on tyramine (TYR)-induced AuNPs aggregation has been developed for the sensitive detection of danofloxacin (DAN). In the model, the hydroxyl radical produced by HRP catalyzing H2O2 can trigger the TYR-AuNPs to aggregate on the T or C line for enhancing the detection...

Author(s) : Bao HuanHuan; Yuan MeiFang; Xiao ChenGui; Liu DaoFeng; Lai WeiHua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.375 ref.29

21. Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage.

This study aimed to evaluate the effect of inclusion complexes (ICs) on the oxidative stability of myofibrillar proteins (MPs) and microstructures in lamb during frozen storage. The inclusion process between apple polyphenols (APs) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was verified using...

Author(s) : Zhong YuanYuan; Han Ping; Sun SuLing; An Ning; Ren XuDong; Lu ShiLing; Wang QingLing; Dong JuAn

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.375 ref.47

22. Antimicrobial PLA-PVA multilayer films containing phenolic compounds.

Multilayer materials with good interlayer-adhesion were obtained by thermocompression for laminating an internal poly (vinyl alcohol) (PVA) layer with two external poly (lactic acid) (PLA) layers. Carvacrol or ferulic acid were incorporated into the PVA sheet to obtain active materials. The...

Author(s) : Andrade, J.; González-Martínez, C.; Chiralt, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.375

23. Enhancing gelling properties of high internal phase emulsion-filled chicken gels: effect of droplet fractions and salts.

Effects of high internal phase emulsion (HIPE) stabilized by egg yolk-modified starch complex on the gelling properties of chicken gels with or without sodium chloride (NaCl)/sodium tripolyphosphate (TP) were studied. The addition of 30% HIPE increased the hardness from 376 g to 590 g. The NaCl...

Author(s) : Xu LiLan; Lv YuanQi; Su YuJie; Chang CuiHua; Gu LuPing; Yang YanJun; Li JunHua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.38

24. Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification.

Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat (mutton) due to its distinctive flavor and the ability to weaken the "goaty flavor". To investigate the aroma characteristics of stewed mutton with thyme (SMT), four SMT samples prepared using different...

Author(s) : Qi ShaSha; Wang Peng; Zhan Ping; Tian HongLei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.33

25. Changes in volatile flavor of yak meat during oxidation based on multi-omics.

Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of volatile compounds, including heptanal, octanal, nonanal, 2,3-glutaraldehyde, 3-hydroxy-2-butanone, etc. were...

Author(s) : Huang Qun; Dong Kai; Wang Qia; Huang Xiang; Wang GuoZe; An FengPing; Luo Zhang; Luo Peng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.371 ref.40