Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

The current interest in “minimally processed foods” has attracted the attention for combination of mild treatments to improve food safety and shelf-life extention. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4°C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.     

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.     

Volatile compounds and odor preferences of ground beef added with garlic and red wine,and irradiated with charcoal pack

Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC–MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added.     

Improvement of shelf stability and processing properties of meat products by gamma irradiation

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, -tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO₂ to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.     

Chemometric Analysis of Fatty Acid Composition of Raw Chicken,Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.     

Construction and investigation of photo-switch property of azobenzene-bridged pillar[5]arene-based [3]rotaxanes

Series of azobenzene-bridged pillar[5]arene-based [3]rotaxanes with different alkyl chain length of guest molecules were constructed by threading-endcapping method with alkylenetriazole as axile and tetrahydrochromene as endcapping group.The encapsulation of pillar[5]arenes were proved by highresolution mass,¹ H NMR and NOESY spectra.The photo-responsive property were examined by irradiation of the synthesized [3]rotaxanes with 365 nm and blue light LED,which caused trans to cis and cis to trans isomerization,respectively.Irradiation of corresponding model guest compounds without pillar[5]arene encapsulation resulted in near completely trans to cis and cis to trans isomerization,indicating the existence of pillar[5]arenes is the determining factor for the comprised photo isomerization efficiency.     

Reduction of irradiation off-odor and lipid oxidation in ground beef by α-tocopherol addition and the use of a charcoal pack

A combination of a charcoal pack during irradiation and α-tocopherol addition into ground beef was applied to eliminate an irradiation characteristic off-odor and to retard the lipid oxidation caused by the irradiation process. Ground beef was mixed with 200 ppm α-tocopherol and gamma irradiated with 0, 5, and 10 kGy with or without a charcoal pack present during the irradiation treatment. The pH of the control group was lower than that of α-tocopherol and charcoal pack treatment initially but increased rapidly and showed higher pH at day 7. Addition of α-tocopherol with or without charcoal pack addition showed lower 2-thiobarbituric acid reactive substances values in irradiated ground beef at days 3 and 7 compared to those without addition. The color of ground beef was not significantly affected by the treatment. However, odor preference result showed that 10 kGy-irradiated ground beef with a combination of charcoal pack and α-tocopherol addition had higher scores than the control group regardless of irradiation. Solid-phase microextraction (SPME) gas chromatograph/mass spectrometry (GC/MS) analysis identified various volatile compounds that were created by irradiation of ground beef. These compounds were reduced or eliminated when a charcoal pack was used during the irradiation process. The results of the present study imply that combination of packaging with a charcoal pack during the irradiation process and addition of α-tocopherol into ground beef is a good method to effectively eliminate an irradiation off-odor and retard the lipid oxidation development in ground beef caused by irradiation.     

Kinetic aspects of stereoselectivity in hydrogenation of fatty acids

Kinetic peculiarities of stereoselectivity in hydrogenation of fatty acids are discussed. The reaction mechanism should be able to account for independence of the reaction rate on hydrogen pressure and conversion, stereoselectivity on conversion as well as an increase in cis/trans ratio with pressure increase. Various mechanisms advanced in the literature for formation of cis- and trans mono-unsaturated acids and their derivatives are considered, showing behavior contradicting with experiments. A reaction mechanism is proposed, which is consistent with experimental observations.     

Antimicrobial properties of natural substances in irradiated fresh poultry

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or vacuum) with irradiation could have a synergetic effect, in order to reduce the dose required for complete elimination of Salmonella on fresh poultry. The effect of these combined treatments on the shelf-life extension was also evaluated. The fresh chicken legs were irradiated at 0, 3 and 5 kGy. The poultry underwent microbial analysis(mesophilic and Salmonella detection). For each treatment, the total microbial count decreased with increase of irradiation dose. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling the proliferation during storage at 4°C. Irradiation of fresh chicken pieces with a dose of 3 kGy appears to be able to extend the microbial shelf-life by a factor of 2. When the chicken is marinating and irradiated at 3 kGy or when irradiated at 5 kGy without marinating, the microbial shelf-life is extended by a factor of 7 to 8. No Salmonella was found during all the experiment in the chicken in air and marinated. However, a presence of Salmonella was found in samples irradiated at 5 kGy under vacuum, in unirradiated samples and samples irradiated at 3kGy in air and under vacuum.     

Trans-cis isomerization of an azoxybenzene liquid crystal

Trans-cis isomerization was investigated in a room temperature liquid crystal mixture of two azoxybenzene compounds. Experiments were performed on isolated molecules in dilute solutions and on the liquid crystal phase composed of the pure compounds. The absorption spectra of the trans and cis isomers were found to be similar to those of azobenzene compounds, as were the birefringence and order parameter of the nematic liquid crystal phase. The photo-optic properties were also similar in that irradiation by ultraviolet light caused the conversion from trans to cis isomers, while short wavelength visible light incident on these compounds resulted in the conversion from cis to trans isomers. The activation energy for thermal relaxation from the cis to trans isomer in the liquid crystal phase was determined to be (66±7) kJ/mole, which is less than for azobenzene in solution. While a photostationary state in a dilute solution with approximately equal numbers of trans and cis isomers was achieved, the nematic-isotropic transition of the mixture of the pure compounds decreased from 70°C to room temperature with a cis concentration of only about 12%. One unusual finding was that the photostationary concentration of trans and cis isomers due to irradiation with light of a specific visible wavelength depended on the starting concentrations of the two isomers, indicating that there may be a molecular conformation that is not photo-responsive and relaxes only thermally.     

基于超高效液相色谱-四极杆-静电场轨道离子阱串联质谱的冷链贮藏过程中滩羊肉的脂质组学研究

该文建立了超高效液相色谱-四极杆-静电场轨道离子阱串联质谱(UHPLC-Q-Orbitrap MS/MS)结合脂质组学分析滩羊肉在冷链贮藏过程中脂质变化规律和脂质分子碎裂机理的方法。样品经异丙醇提取后,采用质谱全扫描模式和二级扫描模式对目标物质进行定性。共鉴定出48个变化显著性脂质,包括8个脂肪酰基肉碱、23个磷脂酰胆碱(PC)、3个溶血性磷脂酰胆碱(LPC)、13个磷脂酰乙醇胺(PE)、1个溶血性磷脂酰乙醇胺(LPE)。含量差异表现为部分PC、PE和脂肪酰基肉碱在前12 d短暂性升高,12 d后开始降低,而LPE和LPC在整个冷链贮藏期间表现为上升趋势。PC、PE和脂肪酰基肉碱短暂性的积累易导致大量的脂质氧化反应,进一步阐明最佳冷链时间为12 d。该方法适用于复杂基质中脂质分子的分离与定量,为肉及肉类产品在冷链贮藏过程中的脂质变化规律研究及质量控制提供了依据。     

Radiation effects on polymer materials in radiation sterilization of medical supplies

Radiation degradations of polypropylene were studied by measuring chemiluminescence of the irradiated samples. The chemiluminescence emitted by recombination of peroxy radicals were found to increase with increasing dose, reflecting degree of oxidation of polymers. The degradation of PP may be attributed mainly to the oxidation, since the degradation of PP irradiated in air were markedly larger than that in vacuo. It was found that degree of oxidation of EB-irradiated PP was only one-half that for γ-ray-irradiated one. And also the degree of oxidation was found to be very high at the surface area of the film where oxygen can diffuse during irradiation and decrease sharply with increasing depth from the surface.The degradation during storage after irradiation were estimated by the decay curves of chemiluminescence. The degradation during storage occurred at earlier stage up to three months, while in later stage, it hardly proceeded. The degradation of EB-irradiated samples during storage was much smaller than that found in gamma rays irradiation. Irradiation of 2.5 Mrad with EB caused degradation only during storage. It was suggested that the degradation during storage depends on the degree of radiation oxidation. Both degradations, during irradiation and during storage after irradiation, caused by EB irradiation were also found to be smaller than those by γ-rays. The relationship between radiation degradation and degree of crystallinity of polypropylene was also discussed in this paper.     

化学亲情篇——烯烃

Through three stories about carbon-carbon double bonds, the series of dialogues between the protagonist Xiaoxi and her family members discuss the three structures and real life applications of alkenes containing the planar carbon-carbon double bond, namely the most basic ethene as a plant hormone, the health effect of cis or trans-unsaturated fatty acids, and the light sensing via the fast conversion of 11-cis-retinal cis-trans in rhodopsin.     

Food irradiation in Hungary: commercial processing and development work

The result of an experiment with irradiated frozen poultry meat is presented. The purpose of the experiment was to prove the benefit of irradiation treatment for elimination of pathogenic bacteria such as Salmonella and Campylobacter. We found that an average dose of 4.5 kGy kills the bacteria in the meat. Agroster was involved in an EU project on the identification of irradiation treatment of spices and data from this project are presented. Commercial irradiation of spices has been used for more than 15 years in Hungary, proving the benefit of this technology     

Photodynamics of azobenzene in a hindering environment

We have run trajectory surface hopping simulations of the trans → cis photoisomerization of azobenzene, subject to a pulling force. The model mimics two situations: a trans-azobenzene derivative with bulky substituents that may not be easily displaced, and a recent experiment by Gaub’s group [T. Hugel, N.B. Holland, A. Cattani, L. Moroder, M. Seitz, H.E. Gaub, Science 296 (2002) 1103; N.B. Holland, T. Hugel, G. Neuert, A. Cattani-Scholz, C. Renner, D. Oesterhelt, L. Moroder, M. Seitz, H.E. Gaub, Macromolecules 36 (2003) 2015; G. Neuert, T. Hugel, R.R. Netz, H.E. Gaub, Macromolecules 39 (2005) 789], in which a polymer with azobenzene units was stretched in an atomic force microscope. In both cases, the shortening of the azobenzene moiety in going from the trans to the cis form is opposed by a pulling force. Our simulations show that the trans → cis photoconversion is only partially suppressed by considerably large forces (≈500 pN or more). However, the cis isomer reverts to trans in the ground state, with the help of the pulling force and using the vibrational energy that is available in the first 1–2 ps. The lowering of the quantum yields is therefore the combined result of hindering of the excited state process and of the hot ground state back reaction.     

Thermally and photochemically induced vinyl-hydrogen activation of [η-1,2:3,4-(trans-1,3,5-hexatriene)](η-cyclopentadienyl)cobalt: Regio- and stereospecific hydrogen migrations

[η⁴-1,2:3,4-(trans-1,3,5-hexatriene)](η⁵-cyclopentadienyl)cobalt (3) undergoes dimerization to form a flyover carbene, 5, with concomitant elimination of one equivalent of trans-1,3,5-hexatriene. Structure 5 thermally rearranges via a metal-mediated [1,5]-H shift to carbene 6: E_a = 29.1 ± 0.4 kcal mol⁻¹, log A = 11.6 ± 0.6. The structures of 5 and 6 were confirmed by single crystal X-ray determination. Low temperature irradiation of 6 generates 13 which undergoes a thermally induced reversion to 6: E_a = 19.4 ± 0.9 kcal mol⁻¹, log A = 10.0 ± 1.3. Deuterium labeling studies indicate the mechanisms involved in these C---H transformations are intramolecular, regio-, and stereospecific. The chemical study of this system is extended to include a variety of homologous CpCo(triene) complexes. A comparison between the triene approach to the formation of these flyover pentadienyl carbenes and direct carbene addition is described.     

The stereochemistry of Ei reaction of N-p-toluenesulphonyl sulphilimines

The stereochemistry of the pyrolysis of S-alkyl-N-p-tosylsulphilimines was investigated with both the erythro and threo isomers of S-phenyl-S-1-phenyl-2, 2-phenylmethoxy-1-ethyl-N-benzene-sulphonylsulphilimine I_E and I_T. Pyrolyses revealed that I_E gives only trans-1-methoxystilbene V_T in nearly quantitative yield while a mixture of 5·5% trans-V_T and 94·5% cis-V_C are formed from I_T. The kinetics of the reactions of both I_E and I_T obey a good 1st order rate equation. Pyrolysis is considered to proceed via a concerted cis elimination involving a five membered cyclic transition state.     

Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde

Minced meat beef inoculated with Bacillus cereus spores was treated with four essential oil constituents. The active compounds were sprayed separately onto the meat in order to determine the concentration needed to reduce by 1 log the population of B. cereus spores. Cinnamaldehyde was the best antimicrobial compound selected. It was mixed with ascorbic acid and/or sodium pyrophosphate decahydrate and tested for its efficiency to increase the relative radiation sensitivity (RRS) of B. cereus spores in minced meat packed under air. Results demonstrated that the radiation treatment in presence of the cinnamaldehyde and sodium phosphate decahydrate increased the RRS of B. cereus spores by two fold. The study revealed also that the irradiation of raw beef meat pre-treated with cinnamaldehyde produced an inhibition of the growth of B. cereus count during refrigerated storage. This technology seems to be compatible with industrial meat processing.     

Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation

The effects of waxing, irradiation dose and storage on phenolics and colour of irradiated oranges were investigated. Mature oranges (Maroc late) waxed or unwaxed were treated with 0, 1 or 2 kGy radiation and stored up to 9 weeks at 20°C and 40–50% r.h. Colour of the oranges, total phenols and flavones in the peel were measured. Phenolic compounds increased with irradiation dose and storage time. Hue angle, value and chroma of the orange colour were more affected by waxing and storage time than the irradiation treatment. Changes in the phenolic compounds were linked with changes in the redness and saturation of the orange colour. Irradiation stimulated synthesis of flavones; waxing controlled changes induced by irradiation.     

Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation

Pelagic fishes represent the main Mediterranean fisheries in terms of quantity. However, waste and spoilage of pelagic fish are substantial for a variety of reasons, such as their high perishability and the lack or inadequate supply of ice and freezing facilities. In this work, fresh Mediterranean horse mackerel (Trachurus mediterraneus) were irradiated at 1 and 2 kGy and stored in ice for 18 days. Quality changes during storage were followed by the determination of microbial counts, trimethylamine (TMA) and volatile basic nitrogen contents. Similarly, lipid composition and sensory analysis were carried out. Irradiation treatment was effective in reducing total bacterial counts throughout storage. Total basic volatile nitrogen content (TVB-N) and TMA levels increased in all lots with storage time, their concentrations being significantly reduced by irradiation, even when the lower level (1 kGy) was used. According to the quality index method, the control lot had a sensory shelf-life of 4 days, whereas those of the irradiated lots were extended by 5 days. Also, low-dose irradiation had no adverse effect on the nutritionally important polyunsaturated fatty acids (PUFA) of Mediterranean horse mackerel. In the same way, thiobarbituric acid-reactive substances values increased with irradiation during the first day, but these values were lower at the end of storage, compared to the control. Results confirm the practical advantages of using γ irradiation as an additional process to chilled storage to enhance the microbiological quality and to extend the shelf-life of small pelagic species.