Ham Sausage Research Articles

Nitrogen Doped Carbon Dots Derived from Natural Seeds and Their Application for Electrochemical Sensing

In this work, nitrogen doped carbon dots (N-CDs) derived from kiwi seeds, white sesame seeds, and black sesame seeds were prepared by a simple, feasible and green route. Then a novel nitrite electrochemical sensor was successfully constructed. The morphology and composition of N-CDs were characterized by Field emission transmission electron microscopy, Fourier transform infrared spectra, Raman spectra and electrochemical methods. The particle size of the as-prepared N-CDs from the three kinds of natural seeds were in the range of 1.4 ∼ 4.9 nm, 1.4 ∼ 4.6 nm, and 1.2 ∼ 4.7 nm, respectively. Moreover, these N-CDs nanomaterials exhibited excellent electrocatalytic performances for nitrite sensing with a detection limit of 0.23 μM (S/N = 3) by electrochemical methods. Additionally, the stability, anti-interference ability and real sample analysis of the sensors had been evaluated. Finally, the electrochemical sensor was successfully applied for nitrite determination in real samples (ham sausages). Based on the present study, more natural seeds could be expected as preferred candidates for N-CDs synthesis, and a general platform of novel electrochemical sensors for nitrite detection is provided.

Ultrasensitive Electrochemical Sensor Based on Polyelectrolyte Composite Film Decorated Glassy Carbon Electrode for Detection of Nitrite in Curing Food at Sub-Micromolar Level.

To ensure food quality and safety, developing cost-effective, rapid and precision analytical techniques for quantitative detection of nitrite is highly desirable. Herein, a novel electrochemical sensor based on the sodium cellulose sulfate/poly (dimethyl diallyl ammonium chloride) (NaCS/PDMDAAC) composite film modified glass carbon electrode (NaCS/PDMDAAC/GCE) was proposed toward the detection of nitrite at sub-micromolar level, aiming to make full use of the inherent properties of individual component (biocompatible, low cost, good electrical conductivity for PDMDAAC; non-toxic, abundant raw materials, good film forming ability for NaCS) and synergistic enhancement effect. The NaCS/PDMDAAC/GCE was fabricated by a simple drop-casting method. Electrochemical behaviors of nitrite at NaCS/PDMDAAC/GCE were investigated by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Under optimum conditions, the NaCS/PDMDAAC/GCE exhibits a wide linear response region of 4.0 × 10−8 mol·L−1~1.5 × 10−4 mol·L−1 and a low detection 1imit of 43 nmol·L−1. The NaCS/PDMDAAC shows a synergetic enhancement effect toward the oxidation of nitrite, and the sensing performance is much better than the previous reports. Moreover, the NaCS/PDMDAAC also shows good stability and reproducibility. The NaCS/PDMDAAC/GCE was successfully applied to the determination of nitrite in ham sausage with satisfactory results.

Application specific extension of the MCRI: Memory colors and preferred colors of reddish meat products

AbstractThis article explores the possibility of extending the memory color rendition index (MCRI) for specific applications. The memory colors and preferred colors of three types of meat products (ham sausage, chicken breast and raw hamburger) have been derived in a psychophysical rating experiment. The rating data have been modeled by modified bivariate Gaussian functions from which similarity functions have been derived. These functions, which predict the degree of similarity with respect to the memory color or preferred color of the meat products, have been used to evaluate the color quality of four commercially available meat lighting lamps. It was found that predicted color quality depends on the illuminance level, indicating that illuminance level is a potentially important aspect of color rendition evaluation, one that is not taken into account by most color rendition indices.

Facile electrosynthesis of nickel hexacyanoferrate/poly(2,6-diaminopyridine) hybrids as highly sensitive nitrite sensor

In this study, a simple and sensitive method for the determination of nitrite (NO2−) in environmental and food samples by amperometry with nickel hexacyanoferrate/poly(2,6-diaminopyridine) (NiHCF/PDAP) hybrids modified electrode was developed. The NiHCF/PDAP hybrids prepared via a facile one-step electrosynthesis method exhibited significantly high sensitivity and wide linear range for the determination of nitrite due to the high electrocatalytic activity of NiHCF and the preconcentration ability of PDAP in acidic conditions. In addition, the as-prepared NiHCF/PDAP also showed high selectivity with no interferences from other anions, high stability and reproducibility in the determination of nitrite. Finally, the developed hybrids were applied in the determination of nitrite in tap water, lake water and ham sausage samples, and the results demonstrated its potential as a sensitive and selective electrochemical sensor for nitrite.

Salmonella spp. contamination in fresh pork and chicken sausages marketed in Niterói and Rio de Janeiro, Brazil

Fresh sausages are one of the most popular meat products consumed in Brazil. However, the use of contaminated raw material, unhygienic handling during processing, and inadequate storage could be hazardous to consumer’s health, since fresh-sausage processing does not include heat treatment and the product may carry several human pathogens such as Salmonella spp.. In this study, a total of 80 fresh sausages prepared with pork and chicken meat were evaluated regarding Salmonella spp. presence by PCR after selective enrichment and bacteriological culture. Twenty-one sausage samples (27 %) proved to be contaminated with Salmonella spp.. Sixteen (76 %) contaminated samples were detected by PCR combined with enrichment broth culturing, whereas conventional microbiological screening detected only 8 (38 %). In this study, evidence was raised regarding packing conditions of fresh sausages, since it seems that there is no significant difference in Salmonella spp. contamination among samples in their original packing (23 %), wrapped in plastic or unpacked (27 %). Similarly, meat composition seems not to have a determinant influence in contamination, since 20 % of the chicken and 29 % of the pork sausages were contaminated. The contamination rate of Tuscan-type sausages was 37 %, while contamination was found in 21 % of ham sausages, suggesting that the cut of pork did not have a determinant influence in the contamination by Salmonella in fresh sausages. The results shown here indicate that fresh sausages marketed in Niteroi and Rio de Janeiro may be contaminated with Salmonella spp., requiring more attention by sanitary authorities in order to assure the safety of this food.

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

The research objective was to evaluate the performance of biobased plastics for modified atmosphere packaging (MAP) both on laboratory and industrial scales. Therefore the shelf-life (4 °C) of rumpsteak, ham sausage, filet de saxe, grated cheese and pre-fried fries that were MAP-packed in poly(lactic acid) (PLA) and cellulose-based multilayer packages was evaluated and compared with their shelf-life when packed in conventional materials. Furthermore, tests were performed on industrial packaging lines. The biobased packages showed sufficient gas-barrier to guarantee the shelf-life of MAP-packed food products, even when materials with lower barrier properties were used, but for rumpsteak and ham sausage, different light permeabilities of the packaging materials led to more discoloration. Furthermore, the biobased materials performed well on the industrial packaging machines, but seemed too brittle to hold larger contents. This study shows promising results toward the application of biobased packaging materials for different food products. Environmental concerns regarding food packaging have led to the development of more sustainable alternatives. One of these alternatives are biobased materials. This research shows that several biobased plastics can contain and protect the food as well as maintaining its sensory quality. The biobased packages showed sufficient gas barrier to guarantee the shelf-life of the MAP packed food products, even when materials with lower barrier properties were used. Furthermore, case studies at different companies (on industrial packaging lines) show that a successful entrance in the market will not be hindered by technical problems.

Simultaneous determination of chloramphenicol, florfenicol and florfenicol amine in ham sausage with a hybrid chemiluminescent immunoassay

A novel chemiluminescent immunoassay utilising two types of primary antibodies (murine monoclonal antibody and rabbit polyclonal antibody) and two types of horseradish peroxidase–labelled secondary antibodies was established for simultaneously detecting multiple amphenicol residues in ham sausage. After combining the extract procedure of the target amphenicol into one simplified method, this hybrid chemiluminescent immunoassay could screen chloramphenicol (CAP), florfenicol (FF) and its metabolite florfenicol amine (FFA) at the same time by adding the corresponding secondary antibody. Ham sausage samples were analysed by using this hybrid immunoassay, with LODs of CAP being 0.01 μg kg−1, of FF being 2.8 μg kg−1 and of FFA being 3.0 μg kg−1. The applicability of the proposed method has been validated by determining CAP, FF and FFA in ham sausage samples with satisfactory results. Good recoveries and high correlation with traditional enzyme-linked immunosorbent assay and LC-MS/MS results illustrated that the developed hybrid chemiluminescent immunoassay could screen high-throughput ultra-trace amphenicol residues effectively at one time.

MicroSEQ®Listeria monocytogenes Detection Kit

Abstract The Applied Biosystems Performance Tested MethodSM for detecting Listeria monocytogenes in food and environmental samples was compared to the Health Canada reference method (MFHPB-30) for the analysis of five ready-to-eat (RTE) meats (deli turkey, hot dogs, liver paté, deli ham, and raw fermented sausage) and a stainless steel environmental surface. The MicroSEQ® method includes the MicroSEQListeria monocytogenes Detection Kit and the option of two different sample preparation kits, either the automated high-throughput PrepSEQ™ Nucleic Acid Extraction Kit or the manual low- to mid-throughput PrepSEQ Rapid Spin Sample Preparation Kit. For each sample matrix, 20 replicates were analyzed at two inoculum levels: for RTE meats, a low-level inoculum at 0.2–2 CFU/25 g and a high-level inoculum at 2–5 CFU/25 g; and for environmental surfaces, a low-level inoculum at 0.2–2 CFU/5 cm2 sampling area and a high-level inoculum at 2–5 CFU/5 cm2 sampling area. Five control replicates were also analyzed at 0 CFU/25 g (uninoculated) for food or 0 CFU/5 cm2 sampling area for environmental surface. Both sample preparation methods returned identical results. There was no statistically significant difference in the number of positive samples detected by the MicroSEQ Listeria monocytogenes method and the MFHPB-30 reference method for four of the five RTE meats and the one stainless steel surface tested. For deli turkey, there was a statistically significant difference in the number of positive results detected by the MicroSEQ method and the Health Canada MFHPB-30 reference method for the low inoculation level, with the MicroSEQ method detecting more positives. Because the MicroSEQ method uses real-time PCR to detect pathogens, it provides faster time-to-results compared to culture methods while at the same time demonstrating equivalent detection. The MicroSEQ method detects L. monocytogenes within 2 to 3 h following 24 to 28 h enrichment compared to culture methods that take at least 5 days for presumptive positive results.

Construction of a carbon paste electrode based on ionic liquid for trace electrochemical detection of nitrite in food samples

A new carbon paste electrode based on the use of an ionic liquid as the binder is introduced. The composite electrode consists of graphite and n-octylpyridinium hexafluorophosphate (an ionic liquid). The behavior of the n-octylpyridinium hexafluorophosphate carbon paste electrode (OPFP-CPE) towards [Fe(CN)6]3−/4− was tested. This novel electrode has conductivity similar to glassy carbon electrode (GCE). It shows low background current and well defined voltammograms for the [Fe(CN)6]3−/4−. The oxidation of nitrite was studied on the OPFP-CPE in aqueous solution using cyclic voltammetry (CV), differential pulse voltammetry (DPV), and chronoamperometry (CA). The proposed method was used for determination of nitrite in food samples (ham sausage) containing nitrite. Nitrite can be determined in the ranges of 1.0 × 10−4 to 1.0 × 10−3 M by CV, 1.0 × 10−6 to 2.0 × 10−4 M by DPV and 7.6 × 10−6 to 1.4 × 10−4 M by CA, with the detection limits of 3.0 × 10−5 M, 1.0 × 10−7 M, and 4.0 × 10−7 M (calculated by 3σ) for CV, DPV, and CA, respectively. The recovery of spiked nitrite to the ham sausage extract was from 90.00% to 109.76%.

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages was developed by Fourier transform infrared (FTIR) spectrometry combined with chemometrics. Transmittance spectra ranging from 400 to 4000cm−1 of 73 Halal and 78 non-Halal Chinese ham sausages were measured. Sample preparation involved finely grinding of samples and formation of KBr disks (under 10MPa for 5min). The influence of data preprocessing methods including smoothing, taking derivatives and standard normal variate (SNV) on partial least squares discriminant analysis (PLSDA) and least squares support vector machine (LS-SVM) was investigated. The results indicate removal of spectral background and baseline plays an important role in discrimination. Taking derivatives, SNV can improve classification accuracy and reduce the complexity of PLSDA. Possibly due to the loss of detailed high-frequency spectral information, smoothing degrades the model performance. For the best models, the sensitivity and specificity was 0.913 and 0.929 for PLSDA with SNV spectra, 0.957 and 0.929 for LS-SVM with second derivative spectra, respectively.

Screening, recognition and quantitation of salbutamol residues in ham sausages by molecularly imprinted solid phase extraction coupled with high-performance liquid chromatography–ultraviolet detection

A highly selective molecularly imprinted solid phase extraction (MISPE) coupled with liquid chromatography–ultraviolet detection was developed for the determination of salbutamol (SAL) in ham sausages. New molecularly imprinted polymers (MIPs) were synthesized with phenylephrine as dummy template and it revealed good affinity to SAL in methanol–acetonitrile system. Adsorption capacity of the MIPs was evaluated by dynamic adsorption experiments. The MIPs were used as SPE sorbent for the selective clean-up and pre-concentration of SAL in ham sausage samples. The results showed that the matrix compounds presented in ham sausage samples could be removed effectively and the recoveries of SAL at three spiked levels were ranged from 82.6 to 100.5% with the relative standard deviation (RSD) of less than 3.6%. This method is simple and sensitive, and is therefore an alternative tool to the existing methods for analyzing residual SAL in biological samples.

A SENSITIVE AND VALIDATED METHOD FOR DETERMINATION OF FOUR ADDITIVES IN HAM SAUSAGE BY HPLC-DAD METHOD

A reversed-phase high-performance liquid chromatography (RP-HPLC) method with diode array detector (DAD) detection for simultaneous determination of acesulfame potassium, sodium saccharin, sodium benzoate, and potassium sorbate present in ham sausage collected in China is proposed and validated. Chromatography was carried out on a EclipseXDB-C18 column with the isocratic mobile phase of methanol-0.02 mol/L ammonium acetate (30:70, v/v) (pH 6.0) at a flow rate of 0.7 mL/min at 25°C. The effluent was monitored using a DAD detector set at 230 nm. Four main artificial sweeteners and preservatives were separated within 10 min. A comprehensive validation of the method included tests of linearity, LOD, LOQ, precision, and accuracy. Linear regressions were acquired with r 2 > 0.9951. Limits of detection and quantification for analytes were in the range of 0.13–0.32 mg/kg and 0.39–0.96 mg/kg. Average recoveries and relative standard deviation values (n = 6) were range from 91.0% to 111% and from 0.73% to 2.87%. The proposed procedure was applied successfully for the determination of mixtures of artificial sweeteners and preservatives in ham sausage.

The Application of Complex Spice Essential Oils on the Preservation of Pasteuriged Minced Ham Sausage

In order to investigate complex spice essential oils used in pasteuriged minced ham sausage (PMHS) as a novel food preservative, the studies were done as followed: firstly, we selected the optimal boil treatment to minimize SEO concentration and get the desired effect. Then, the research was done to investigate the maximum acceptable concentration of SEO used in PMHS, followed by the experiments to choose the suitable solvent from its impact on antibacterial activities and flavor on PMHS. The comparison of the antimicrobial efficacy of SEO with potassium sorbate and nisin was also studied. The results showed that the optimal boil treatment was hold the core temperature of PMHS at 85°C for 40 min. Considering the original flavor, 100uL/kg was the largest dosage. For more durable preservation and the best flavor, we used Arabica gum to emulsify diluted essential oils. The preservative effect of 100uL/kg complex spice essential oils in PMHS was better than 1500 ug/kg potassium sorbate, worse than equal dosage of nissin. In conclusion, complex spice essential oils was a suitable and efficient preservative for PMHS.

Electrochemical Determination of Nitrite Based on Gd Doped Nano Titanium Dioxide-Modified Gold Electrode

A simple and reliable method for electrochemical determination of nitrite based on Gd doped nano titanium dioxide (Gd-nano-TiO2) modified gold electrode was well developed in this paper. Using cyclic voltammetry, the modified electrode shows electrocatalytic activity for oxidation of nitrite in 0.10 mol×L-1 sulfuric acid solution (pH=0.70). The catalytic peak current was found to be linear with nitrite concentration in the range of 2.0´10-6 ~ 2.0´10-4 mol×L-1, with a detection limit of 1.1´10-6 mol×L-1 (S/N=3). Compared with spectrophotometry, the Gd-nano-TiO2 modified Au electrode could be used for the determination of nitrate in the ham sausage samples with a satisfactory recovery of 95.9 ~ 103.2%, showing its promising application in safety evaluation for food.

Evaluation of Extraction Methods for Efficient Detection of Enteric Viruses in Pork Meat Products

We report an in-house protocol for extraction and purification of nucleic acids of enteric viruses, which gives more consistent results than representative commercial methods. The protocol uses 4 M guanidine thiocyanate, 0.5% N-lauroylsarcosine sodium salt, and 25 mM sodium citrate pH 7.0 supplemented with 0.14 M β-mercaptoethanol for lysis of virus particles. The addition of TRIzol followed by chloroform-based separation of the aqueous phase is used to purify nucleic acids from the lysate. RNA precipitation is performed using lithium chloride. This protocol was compared with QIAGEN’s RNeasy Kit and bioMerieux’s NucliSens method, by evaluating the ability of each to detect enteric viruses in a complex food matrix. Three different pork products, i.e., cooked ham, liver, and Spanish fermented sausage (“chorizo”) were artificially contaminated with decreasing numbers of murine norovirus 1 and human adenovirus 2. The extracted and purified viral nucleic acids were detected by real-time polymerase chain reaction (PCR) assays. Whereas the two commercial extraction methods did not facilitate robust results (quantification was only possible with some viruses and/or some matrices), when coupled with the in-house protocol the linearity and the efficiency of the quantitative reverse transcription-PCR (qRT-PCR) assays were close to 1 in all the food matrices, independent of the virus. Scalability of the in-house method was evaluated by analysis of 1 and 2.5 g of spiked pig liver samples, and quantification was possible on 1 g samples contaminated with any of the two model viruses. Therefore, the in-house protocol facilitates robust qRT-PCR-based quantitative detection of viruses in pork products, and is moreover relatively cheap and simple to perform.

INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY

The aim of the topic was to analyze the microbiological quality of soft meat products (ham sausage) in relation to the retention period. We focused on the determination of total count of microorganisms, Enterobacteriaceae and coliforms. The results shown that the strongest growth of microorganisms was recorded at the 21st storage day of ham at 2 to 6 °C. It is essential to keep the cold chain and to comply with the requirements set by the manufacturer.

Development and application of a method for analysis of phthalates in ham sausages by solid-phase extraction and gas chromatography–mass spectrometry

A gas chromatography-mass spectrometry assay was developed and successfully applied for the determination of phthalates in ham sausage migrated from packaging film. The phthalates studied were dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP), benzylbutyl phthalate (BBP), bis(2-ethylhexyl) phthalate (DEHP) and di-n-octyl phthalate (DNOP), with dibutyl adipate (DBA) as internal standard. The sample pre-treatments included extraction with n-hexane, solvent evaporation and reconstitution with acetonitrile before and after solid-phase extraction (SPE). The extraction and cleaning up procedure was carried out with cartridges containing dimethyl butylamine groups, which showed extraction efficiencies over 87.3%. The calibration curves obtained were linear with correlation coefficients greater than 0.99. The method proved to be accurate and precise for the six phthalates used. It was successfully applied to a study on the migration of phthalates from packaging PVC film into ham sausage.

GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies

A GC/MS method was developed and successfully validated for the determination of adipate plasticizers in ham sausage migrated from polyvinylidene chloride (PVDC) packaging film. The sample pretreatment includes liquid extraction, solvent evaporation, and reconstitution before and after solid phase extraction (SPE). For the 5 adipate plasticizers studied, the SPE process with Oasis MAX cartridge showed an extraction efficiency from 85.7% to 106%, and the calibration curves are all linear in the range of 5 to 1000 ng/g with correlation coefficients greater than 0.998. The method proved to be accurate and precise; the average intraday recovery ranges from 85.4% to 114.6% with a %CV value from 2.5 to 11.3, and the average interday recovery from 83.6% to 118.5% with a %CV value from 2.8 to 15.6, respectively, for the adipate plasticizers. The method is sensitive and was effectively applied in the kinetic and penetration studies of the adipate plasticizers migrating from food-grade PVDC packaging film into ham sausage. The experimental data showed that approximately 6.8% of dibutyl adipate (DBA) in the packaging film migrated into the ham sausage in 4 mo and the migration reached the innermost portion of the sausage in 6 mo.

Listeria: A Persistent Food‐Borne Pathogen

<i>Listeria:</i> A Persistent Food‐Borne Pathogen

Zuckerman's Dilemma A Plea for Environmental Ethics

E.B. White's Charlotte's Web serves as an environmental parable for our time. As we reflect on our relationship with nature, we might consider the three ways in which Wilbur the pig was valued in White's story. His instrumental value cashes out in ham hocks and sausage. His aesthetic value earns him a ribbon at the county fair. His moral value is the value he has in and of himself, and Charlotte the spider loves him for it. We can value nature the way Charlotte valued Wilbur, or we can, as the farmer Zuckerman did at first, see the natural world only in terms of the pork chops it provides.