Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measu...Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis.The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses.The results demon-strated that higher power ultrasound treatments(300-1500 W)significantly increased the hardness of low-salt meat,while a similar outcome was also achieved by low-strength(50-200 MPa)high-pressure processing(HPP)treatment,which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products.Furthermore,when salt reduction was greater than 50%,the application of ultrasonic treatment.and HPP of 50-200 MPa significantly reduced the cooking losses,and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products.Among all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.展开更多
The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched wi...The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B_(12) during the in-vitro colonic fermentation.Seven probiotic bacteria were encapsulated using a mixture of cocoa powder(10%),FOS(2%)and Na-alginate(1%)before added to chocolates.The results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis spp.lactis BB12 produced significantly higher amounts(1876.5±105.16 and 1348.51±77.37 mmol,respectively)of acetic acid after 48h of colonic fermentation.Chocolates with encapsulated BB12,La5,Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic,isobutyric,butyric and isovaleric acid.Probiotic-chocolates with 70%cocoa produced significantly more acetic,propionic,and butyric acids than that of 45%cocoa.However,Probiotic-chocolates with 45%cocoa produced greater amounts of vitamin B_(12) than 70%cocoa.These data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.展开更多
文摘Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis.The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses.The results demon-strated that higher power ultrasound treatments(300-1500 W)significantly increased the hardness of low-salt meat,while a similar outcome was also achieved by low-strength(50-200 MPa)high-pressure processing(HPP)treatment,which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products.Furthermore,when salt reduction was greater than 50%,the application of ultrasonic treatment.and HPP of 50-200 MPa significantly reduced the cooking losses,and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products.Among all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.
文摘The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B_(12) during the in-vitro colonic fermentation.Seven probiotic bacteria were encapsulated using a mixture of cocoa powder(10%),FOS(2%)and Na-alginate(1%)before added to chocolates.The results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis spp.lactis BB12 produced significantly higher amounts(1876.5±105.16 and 1348.51±77.37 mmol,respectively)of acetic acid after 48h of colonic fermentation.Chocolates with encapsulated BB12,La5,Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic,isobutyric,butyric and isovaleric acid.Probiotic-chocolates with 70%cocoa produced significantly more acetic,propionic,and butyric acids than that of 45%cocoa.However,Probiotic-chocolates with 45%cocoa produced greater amounts of vitamin B_(12) than 70%cocoa.These data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.
