In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated storage.Tteokgalbi prepared with 2...In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated storage.Tteokgalbi prepared with 2%A.dichotoma and 2%P.brevitarsis showed the highest radical-scavenging activity and metal-chelating activity,but the lowest thiobarbituric acid reactive substance(TBARS)value,among the treatments(P<0.05).In addition,those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi(P<0.05)during all storage days.Tteokgalbi prepared with 2%A.dichotoma showed the highest brownness index,pH,and cooking yield,but the lowest shear force value(P<0.05).During all storage days,the total aerobic bacteria level did not differ significantly among the treatments.In conclusion,A.dichotoma extracts(2%)were effective as antioxidants,inhibiting lipid oxidation,and improving the quality properties of Tteokgalbi,without negatively affecting microbial counts.These results confirmed that the edible insect extracts have industrial value as a food additive.展开更多
Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products.To assure egg safety,High Voltage Atmospheric Cold Plasma(HVACP)has demonstrated its efficacy in ...Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products.To assure egg safety,High Voltage Atmospheric Cold Plasma(HVACP)has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg’s surface.Although no quality changes were found immediately after treatment,there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life,and a six-week quality study was performed in this work.Eggs were treated under two sets of conditions,0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones.No significant differences were found between untreated and treated eggs regarding albumen and yolk pH,Haugh unit,yolk color,vitelline membrane strength or shell strength.The changes detected during the six weeks of storage at 4℃ were attributed to the natural aging of the eggs and not to the effect of HVACP treatments.These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life.展开更多
基金This research was supported by the Main Research Program(E0211200-02)of the Korea Food Research Institute,funded by the Ministry of Science and ICT,Republic of Korea.
文摘In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated storage.Tteokgalbi prepared with 2%A.dichotoma and 2%P.brevitarsis showed the highest radical-scavenging activity and metal-chelating activity,but the lowest thiobarbituric acid reactive substance(TBARS)value,among the treatments(P<0.05).In addition,those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi(P<0.05)during all storage days.Tteokgalbi prepared with 2%A.dichotoma showed the highest brownness index,pH,and cooking yield,but the lowest shear force value(P<0.05).During all storage days,the total aerobic bacteria level did not differ significantly among the treatments.In conclusion,A.dichotoma extracts(2%)were effective as antioxidants,inhibiting lipid oxidation,and improving the quality properties of Tteokgalbi,without negatively affecting microbial counts.These results confirmed that the edible insect extracts have industrial value as a food additive.
基金supported by Ontario Ministry of Agriculture,Food and Rural Affairs(OMAFRA)he Barrett Family Foundation Chair in Sustainable Food Engineering.
文摘Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products.To assure egg safety,High Voltage Atmospheric Cold Plasma(HVACP)has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg’s surface.Although no quality changes were found immediately after treatment,there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life,and a six-week quality study was performed in this work.Eggs were treated under two sets of conditions,0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones.No significant differences were found between untreated and treated eggs regarding albumen and yolk pH,Haugh unit,yolk color,vitelline membrane strength or shell strength.The changes detected during the six weeks of storage at 4℃ were attributed to the natural aging of the eggs and not to the effect of HVACP treatments.These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life.
