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Article: Incorporation of Sea Spaghetti (

Głuchowski, Artur / Crofton, Emily / Inguglia, Elena S / O'Sullivan, Maurice G / Kerry, Joe P / Hamill, Ruth M

2024 Volume 13, Issue 8

Abstract: Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the ... ...

Abstract	Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (
Language	English
Publishing date	2024-04-15
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13081197
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films

Tyuftin, Andrey A / Kerry, Joe P

Food packaging and shelf life. 2021 Sept., v. 29

2021

Abstract: Production of conventional packaging materials is now recognised as having had a major impact on world pollution. Edible/Biodegradable/Compostable (EBC) films may offer sustainable alternatives to some conventionally-used packaging materials. One of the ... ...

Abstract	Production of conventional packaging materials is now recognised as having had a major impact on world pollution. Edible/Biodegradable/Compostable (EBC) films may offer sustainable alternatives to some conventionally-used packaging materials. One of the largest protein groups available for EBC materials is bovine gelatin. Knowledge and control of gelatin barrier properties is essential if it has any potential of becoming an industrial packaging material. Review of the relevant literature demonstrated that data for gelatin barrier properties generated was generally incomparable owing to a lack of experimental standardisation. Some standard approaches are adopted for further study, particularly, to reach a point where recommendations can be made about industrial use of gelatin as a packaging material.This review investigated barrier properties of bovine-derived gelatin films and factors affecting them for potential future industrial application. Bovine gelatin barrier properties were normalized to the same units and were dependent on film thickness, production methods employed, film composition, relative humidity, plasticizer content and nature, gelatin source and testing methods used. Literature comparison for barrier properties underlined high variability in results. It is suggested, and highly recommended that future studies carried out by researchers investigating EBC films should employ the use of standard units to express water vapor permeability (WVP) and oxygen permeability (OP) values as g x mm (or μm)/m² d atm (or kPa) and cm³ mm (or μm)/m² d atm (or kPa), respectively. Further research is necessary to compare results under controlled test conditions.
Keywords	biodegradability ; biopolymers ; cattle ; gelatin ; industrial applications ; oxygen ; permeability ; plasticizers ; pollution ; relative humidity ; shelf life ; water vapor
Language	English
Dates of publication	2021-09
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ISSN	2214-2894
DOI	10.1016/j.fpsl.2021.100688
Database	NAL-Catalogue (AGRICOLA)

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Article: Review of surface treatment methods for polyamide films for potential application as smart packaging materials: surface structure, antimicrobial and spectral properties

Tyuftin, Andrey A / Kerry, Joe P

Food packaging and shelf life. 2020 June, v. 24

2020

Abstract: Antimicrobial packaging is currently one of the emerging technologies being pursued to extend the shelf-life of food products. Polyamides (PA) are widely used in food packaging, principally in laminate constructions, where they are used alone or combined ...

Abstract	Antimicrobial packaging is currently one of the emerging technologies being pursued to extend the shelf-life of food products. Polyamides (PA) are widely used in food packaging, principally in laminate constructions, where they are used alone or combined with other materials. PA can be surface-treated using UV, plasma and corona treatments to create active film surfaces for various industrial applications.the object of this article was to review different surface treatment methods for the potential manufacture of smart packaging materials including antimicrobial application in particular and to review the necessary spectral characteristics deemed necessary to achieve this.XPS and AFM methods are useful tools in the identification of film surface analysis. For UV treatment, different light sources, including lasers, can be applied to create antimicrobially-active packaging materials. UV-treated PA films possess antimicrobial properties and offer potential for industrial and medical packaging applications, however, the application of such packaging materials to foods needs some special consideration.Different plasma treatment methodologies can be used for modification of PA surfaces, followed by attachment of antimicrobial coatings which are very limited in literature. Surface studies have shown that plasma-treated PA surfaces possess spectral properties similar to those for UV-treated samples. Corona treatment, like UV and plasma treatments, induce the modification of functional groups on PA film surfaces. Corona treatment has the capacity to activate polymeric surfaces for adhesion of a variety of functional coatings and should be explored further in terms of creating special antimicrobial coatings.
Keywords	adhesion ; antimicrobial packaging ; antimicrobial properties ; coatings ; food packaging ; foods ; lasers ; moieties ; packaging materials ; polyamides ; shelf life ; spectral analysis ; ultraviolet radiation
Language	English
Dates of publication	2020-06
Publishing place	Elsevier Ltd
Document type	Article
ISSN	2214-2894
DOI	10.1016/j.fpsl.2020.100475
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products.

Elisseeva, Sophia / Bastiaanssen, Thomaz F S / Santovito, Elisa / Zhdanov, Alexander V / Cryan, John F / Kerry, Joe P / Papkovsky, Dmitri B

Meat science

2023 Volume 205, Page(s) 109316

Abstract: In this study, rapid respirometric microbial testing was combined with 16S rRNA amplicon sequencing, to assess the composition of microbiota in a total of 64 samples of commercial beef, turkey, lamb and pork mince. The ... ...

Abstract	In this study, rapid respirometric microbial testing was combined with 16S rRNA amplicon sequencing, to assess the composition of microbiota in a total of 64 samples of commercial beef, turkey, lamb and pork mince. The O
MeSH term(s)	Cattle ; Animals ; Sheep ; RNA, Ribosomal, 16S/genetics ; Microbiota ; Calibration ; Food Quality ; Oxygen
Chemical Substances	RNA, Ribosomal, 16S ; Oxygen (S88TT14065)
Language	English
Publishing date	2023-08-19
Publishing country	England
Document type	Journal Article
ZDB-ID	753319-6
ISSN	1873-4138 ; 0309-1740
ISSN (online)	1873-4138
ISSN	0309-1740
DOI	10.1016/j.meatsci.2023.109316
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate.

Tyuftin, Andrey A / Wang, Lizhe / Auty, Mark A E / Kerry, Joe P

International journal of molecular sciences

2020 Volume 21, Issue 7

Abstract: The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical ... ...

Abstract	The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films' preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m
MeSH term(s)	Alginates/chemistry ; Corn Oil/chemistry ; Edible Films ; Gelatin/chemistry ; Oxygen/chemistry ; Permeability ; Tensile Strength ; Whey Proteins/chemistry
Chemical Substances	Alginates ; Whey Proteins ; Corn Oil (8001-30-7) ; Gelatin (9000-70-8) ; Oxygen (S88TT14065)
Language	English
Publishing date	2020-04-03
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2019364-6
ISSN	1422-0067 ; 1422-0067 ; 1661-6596
ISSN (online)	1422-0067
ISSN	1422-0067 ; 1661-6596
DOI	10.3390/ijms21072486
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat.

Cruz-Romero, Malco C / O'Flynn, Claire C / Troy, Declan / Mullen, Anne M / Kerry, Joe P

Foods (Basel, Switzerland)

2021 Volume 11, Issue 1

Abstract: The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial ... ...

Abstract	The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (
Language	English
Publishing date	2021-12-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11010017
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.

Botinestean, Cristina / Hossain, Mohammad / Mullen, Anne Maria / Kerry, Joe P / Hamill, Ruth M

Meat science

2021 Volume 177, Page(s) 108491

Abstract: The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require ...

Abstract	The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require reduced mastication force, for those with impaired dentition, and reduced strength including older adults. Proteolytic enzymes haven't been fully explored for their potential in this area. Here a response surface methodology (RSM) was applied to model the interactive effects of sous-vide and papain application on texture, color, and cooking loss of meat. An innovative meat product formulation with a reduced toughness (120 min cooking sous-vide and 0.01 mg papain/100 g) was optimized and the technological performance of the formulation was validated. Bias values of the optimized model were in the range of 0.97 to 1.06, while accuracy factors for shear force values, chewiness, TPA hardness, cooking loss, color parameters ranged from 1.00 and 1.06, both of which metrics indicated the reliability of the resultant models.
MeSH term(s)	Animals ; Cattle ; Color ; Cooking/methods ; Food Handling/methods ; Male ; Meat Products/analysis ; Muscle, Skeletal ; Papain ; Shear Strength
Chemical Substances	Papain (EC 3.4.22.2)
Language	English
Publishing date	2021-03-09
Publishing country	England
Document type	Journal Article
ZDB-ID	753319-6
ISSN	1873-4138 ; 0309-1740
ISSN (online)	1873-4138
ISSN	0309-1740
DOI	10.1016/j.meatsci.2021.108491
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

Inguglia, Elena S / Oliveira, Márcia / Burgess, Catherine M / Kerry, Joe P / Tiwari, Brijesh K

Innovative food science & emerging technologies. 2020 Jan., v. 59

2020

Abstract: The aim of this study was to evaluate the potential of plasma-activated brine (PAB) as a nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the microbial reduction of inoculated L. innocua were monitored. Beef ... ...

Abstract	The aim of this study was to evaluate the potential of plasma-activated brine (PAB) as a nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the microbial reduction of inoculated L. innocua were monitored. Beef slices were cured for ~18 h at 4 °C in brine solutions containing 0, 100 or 150 ppm of sodium nitrite, 150 ppm of sodium chloride (NaCl) and 100 ppm of sugar and subjected to plasma treatment. PAB were generated by a plasma beam system operating at 20 kHz and supplied with air or nitrogen (N₂) gas. Results showed significant higher levels (p < .05) of nitrites in brines activated by air-plasma (90–184 ppm) compared to N₂ gas (3–17 ppm). No significant differences were found in the texture and lipid oxidation levels of samples cured in PAB compared to standard curing. However, a significant higher a* value (6.45 ± 0.50, p < .001) was observed in samples cured in PAB. Significant reductions (p < .01) of 0.5 log CFU/mL in the population of L. innocua were observed in the brines and of 0.85 log CFU/g reduction in the jerky when cured in PAB. These results showed that plasma-curing could supply a suitable source of nitrite for meat products and, further optimisation of the technology could have applications for meat decontamination.
Keywords	Listeria innocua ; air ; beef ; decontamination ; food science ; lipid peroxidation ; meat jerky ; nitrogen ; sodium chloride ; sodium nitrite ; sugars ; texture
Language	English
Dates of publication	2020-01
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	2025029-0
ISSN	1466-8564
ISSN	1466-8564
DOI	10.1016/j.ifset.2019.102276
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

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Article: The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat

Cruz-Romero, Malco C. / O’Flynn, Claire C. / Troy, Declan / Mullen, Anne M. / Kerry, Joe P.

Foods. 2021 Dec. 22, v. 11, no. 1

2021

Abstract	The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.
Keywords	breakfast ; flavor ; ingredients ; pork ; potassium chloride ; sausages ; starch ; tapioca ; texture
Language	English
Dates of publication	2021-1222
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11010017
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

O'Neill, Ciara M / Cruz-Romero, Malco C / Duffy, Geraldine / Kerry, Joe P

Innovative food science & emerging technologies. 2019 June, v. 54

2019

Abstract: The objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC that were HPP at 400 MPa had higher (P < 0. ...

Abstract	The objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC that were HPP at 400 MPa had higher (P < 0.05) marinade absorption compared to untreated samples. After cooking, griddled MPC were significantly (P < 0.05) darker, less red, less yellow, tougher and had higher cook loss compared to steam cooked samples. The appearance of the griddled MPC was preferred while the texture, tenderness, juiciness and overall sensory acceptability (OSA) were preferred in steam cooked MPC. The increased marinade absorption in MPC that were HPP modified the fatty acid composition resulting in increased (P < 0.05) levels of oleic acid (C18:1c). Steam cooked MPC had a lower (P < 0.05) n-6: n-3 PUFA ratio and were preferred by the sensory panel compared to griddled MPC. Overall, from the cooking methods assessed steam cooking was the best cooking method for untreated and MPC that were HPP.Processed meat manufacturers are constantly looking for new ways to increase yield, safety and shelf life of meat products. While high pressure processing (HPP) of raw meat has been shown to increase the safety and shelf life of these products; however, negative effects on the physicochemical characteristics of raw meat products have been reported. For example, HPP of raw meat products causes a whitening effect which may negatively affect consumers' acceptance of these products. In this study, we used a novel approach (a combination of HPP, marinade and a mix of organic acids InbacTM) which showed great potential not only for enhancing the yield of marinated pork chops but also enhancement of the sensory properties, safety and shelf life and particularly the piri-piri marinade masked the discoloration of raw pork meat caused by HPP. This study also provides consumers, retailers and caterers with information on how to best prepare HPP meat products and showed that steam cooked HPP marinated pork chops had the best physicochemical and sensory characteristics compared to griddled marinated pork chops.
Keywords	chops ; consumer acceptance ; cooking ; discoloration ; fatty acid composition ; high pressure treatment ; juiciness ; marinating ; oleic acid ; omega-3 fatty acids ; physicochemical properties ; polyunsaturated fatty acids ; pork ; raw meat ; sensory evaluation ; sensory properties ; shelf life ; steam ; texture
Language	English
Dates of publication	2019-06
Size	p. 19-27.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	2025029-0
ISSN	1466-8564
ISSN	1466-8564
DOI	10.1016/j.ifset.2019.03.005
Database	NAL-Catalogue (AGRICOLA)

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