Instrumental Color Research Articles

The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period

Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O2 + 20 % CO2), and (iii) HiOx-MAP (80 % O2 + 20 % CO2) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.

183 Assessment of Textural Characteristics and Instrumental Color of Commercially Available Whole-Muscle Jerky-Style Pet Treats

Abstract Textural and instrumental color quantitative data of consumables is often kept confidential by manufacturers, making it limited and difficult to find. These data are also important for product development and further sensory analysis to understand preferences and acceptability of purchasers. Between January 2019 and September 2020, 7,200 pet food products were launched worldwide. With a wide variety of pet treat brands and product types on the market, differentiation is necessary from a consumer purchase experience and physical characteristic preference perspective. The objective was to collect quantitative data on textural characteristics and instrumental color of whole-muscle jerky treats from 4 commercially available brands. Four whole muscle jerky treat brands were purchased for analyses: brand 1, brand 2, brand 3, and brand 4. Textural analyses included a three-point bend test for hardness (g), the maximum force required to break the sample; flexibility (mm), the displacement of the sample until it fractures; and stiffness (g per mm), resistance to bending; and the Warner-Bratzler test assessed firmness (g), the maximum force needed to shear the sample; and toughness (g per second), the peak positive area under the curve. Instrumental color was measured using a HunterLab MiniScan EZ spectrophotometer in terms CIE color space, L*, representing lightness on a range from black to white; a*, denoting redness ranging from green to red; and b*, representing yellowness ranging from blue to yellow. Data were analyzed as a 1-way ANOVA using the GLIMMIX procedure of SAS ver. 9.4, and least square means were separated using the PDIFF option. Brand 2 was significantly harder (P &amp;lt; 0.0001), and stiffer (P &amp;lt; 0.0001) than the rest of the brands, and Brand 4 was the most flexible (P = 0.0006). Brand 4 treats were the darkest, and brands 1 and 3 were among the brightest (P &amp;lt; 0.0001), although brand 3 was still similar to brand 2. Brand 3 expressed the greatest redness values and brand 4 the least (P &amp;lt; 0.0001). Brands 1, 2, and 3 were similar in yellowness and were all more yellow than brand 4 (P &amp;lt; 0.0001). When manufacturing pet treats, the goal is to achieve an appropriate texture, not soft enough to compromise its durability and integrity during manufacturing, packing, transportation, and retail, but soft enough to appeal to pet owners and dogs alike. These data will aid product developers by providing quantitative information that will eventually lead to corollary consumer sensory panel analysis to determine pet owner preferences and acceptability.

Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles

From a population of 351 pork carcasses, 3.0-cm thick chops from the 10th rib location of the longissimus thoracis, faced surfaces of the triceps brachii and serratus ventralis muscles from the boneless shoulder, and faced surfaces of the biceps femoris, semitendinosus, semimembranosus, adductor, rectus femoris, and vastus lateralis muscles from the boneless ham were evaluated for pH and instrumental color (Minolta CR-400). Evaluations were conducted for at least three different locations on each of the muscle samples and averaged before data analysis occurred. The longissimus thoracis had the lowest pH and the lightest and least red color compared with the other eight muscles evaluated in this study (mean differences ranged from 0.98 to 8.70 for L*, 3.98 to 12.56 for a*, and 0.026 to 0.409 for pH). Furthermore, regression analysis suggested that pH and color values for the longissimus thoracis were not adequate predictors for pH and color values obtained from other muscles and therefore consideration should be given to the individual muscles that are of interest.

Can live and dead broiler meat be identified through sensory and physicochemical attributes?

The study was conducted to identify live and dead broiler meat through sensory and physicochemical attributes at 0 h and 24 h intervals. For this purpose, 15 live and 15 dead broilers were collected from the local market. After deboning, each live and dead bird’s breast, thigh, and liver were collected. A 2 × 2 factorial experiment was used for data analyses. Samples were preserved at 40C for 24 hrs. Different types of analysis, such as sensory (color, flavor, tenderness, juiciness, overall acceptability), physicochemical properties (pH, cooking loss, drip loss, water holding capacity), and instrumental color value L*, a*, b* were determined. In the case of breasts, sensory attributes like color, flavor, tenderness, juiciness, and overall acceptability mean value decreased (3.80 to 1.70) significantly (p&lt;0.05) between live and dead birds and the mean value also decreased (3.50 to 2.00) significantly (p&lt;0.05) at 0 h and 24 h. On the other hand, the physicochemical attributes and instrumental color values like water holding capacity, L*, a*, SI and Chroma mean value decreased significantly (p&lt; 0.05) between live and dead birds, and the mean value of pH, drip loss, water holding capacity, and chroma also decreased significantly (p&lt; 0.05) at 0h and 24h. In the case of the thigh, sensory attributes like color, flavor, tenderness, juiciness, and overall acceptability mean value decreased (4.90 to 1.70) significantly (p&lt;0.05) between the two treatment levels, and there is no significant difference (p&lt;0.05) in term of mean value at 0h and 24h of intervals. On the other hand, the physicochemical attributes like pH, water holding capacity, L*, a*, b*, SI, and chroma mean value decreased significantly (p&lt; 0.05) between the two treatment levels, and the mean value of water holding capacity, a*, b*, SI, chroma also decreased significantly (p&lt; 0.05) at 0 h and 24 h. In the case of the liver, sensory attributes like color, flavor, tenderness, juiciness, and overall acceptability mean value decreased (4.90 to 1.00) significantly (p&lt;0.05) between the two treatment levels, and the mean value of color, tenderness, juiciness, overall acceptability also decreased (3.40 to 2.80) significantly (p&lt;0.05) at 0h and 24h. On the other hand, the physicochemical attributes like pH, cooking loss, L*, b*, SI, and chroma mean value decreased significantly (p&lt; 0.05) between the two treatment levels, and the mean value of cooking loss, drip loss, water holding capacity, a*, SI, chroma also decreased significantly (p&lt;0.05) at 0h and 24h. On the basis of the sensory and physicochemical attributes, live broiler breast, thigh, and liver in fresh condition showed better quality. For differentiation, color, flavor, tenderness, juiciness, water holding capacity, L*, a*, b*, SI, and chroma value can be used as an identification marker between live and dead broiler meat, which is an ethical as well as religious issue.

PSV-3 Evaluation of Functional Properties of Chitin as a Novel Non-Meat Ingredient for Manufacturing Meat Emulsions

Abstract There has been a growing demand for developing naturally occurring non-meat ingredients, which could replace or reduce synthetic additives that have been used extensively in manufacturing processed meat products. Chitin, which is a major component of crustacean shells and a precursor of chitosan, is the second most abundant polysaccharide followed by cellulose. While some functional properties of chitin such as water/fat binding capacity and emulsifying ability have been reported, there are almost little to no studies determining the efficacy of chitin as a non-meat ingredient. The objective of this study was to evaluate the functional properties of chitins as a novel non-meat ingredient for manufacturing emulsified sausages. Fresh pork hind leg and pork back fat from 9 carcasses at 4 d postmortem were obtained. The trimmed pork hind legs were randomly assigned into three independent batches for emulsion and sausage production. Chitins were extracted from chitin-like material (CLM) from two different crustacean shell sources, such as crawfish (CF) and blue crab (BC). The CLM were extracted and used in the following order: drying-deproteinization (1% calcium oxide)-demineralization (2N HCl)-deacetylation (6M NaOH). For the emulsion and sausage manufacturing, control was prepared with 70% raw meat, 18% backfat, 10% water, 1.5% sodium chloride and 0.5% sodium phosphate. The treatments were prepared with 70% raw meat, 18% backfat, 10% water, 1.5% sodium chloride, 0.2% phosphate, and 0.5% CLM. The functional properties of CLM were evaluated by measuring binding capacity, emulsion capacity, and color attributes. For the evaluation of meat batter and emulsified sausage products, instrumental color, texture profile analysis, emulsion stability, cooking loss, and pH were measured. The data analysis was conducted by mixed model, and least squares means for all traits were separated (F-test, P &amp;lt; 0.05) by using least significant differences. No significant difference in the color attributes of meat batter between the control and the treatments (CF and BC) was found. The chitin added products from both CF and BC had a greater emulsion stability, where the treatment showed about two time greater in emulsion stability compared with control (P &amp;lt; 0.05). In particular, chitin extracted from CF showed greater water and fat binding capacity than CB (P &amp;lt; 0.05). In the emulsified sausage, the treatments showed significantly greater redness and hardness than control (P &amp;lt; 0.05). In particular, the CF showed greater cohesiveness and gumminess than control or BC (P &amp;lt; 0.05). The results of the present study showed the beneficial impacts of chitin addition for meat emulsions. The chitin inclusion improved the quality characteristics of emulsified sausage such as textural properties and emulsion stability, while less amount of phosphate was added compared with control. Additionally, chitin from crawfish had superior functional properties to that from blue crab, indicating different chitin functionality between crustacean shell sources.

27 Quality Variation in Beef Chuck Eye Rolls Sourced from a Commercial Processor

Abstract The objective of this study was to evaluate quality variation in beef Chuck Eye rolls (IMPS 116D). Beef Chuck Rolls (IMPS 116A) were purchased from a commercial meat packer and fabricated to obtain beef Chuck Eye Rolls (IMPS 116D). Cases were transported to the Illinois State University Meat Lab and hand-sliced into 2.54 cm boneless beef Chuck Eye steaks (IMPS 1116D) (n = 161). Each roll contained between 7 to 10 steaks for use in further meat quality analyses in accordance with in-plant procedures. Upon slicing, steaks were allowed to bloom for 15 minutes and then used in subsequent quality analysis including color, cook loss, and tenderness evaluation. Instrumental color measurements [L* (lightness), a* (redness), b* (yellowness)] were taken for each steak in duplicate with a HunterLab Miniscan XE Plus Spectrophotometer using a D65 illuminant, 100 observer, and 35-mm aperture. All steaks were cooked to a final internal temperature of 71° C. Steaks then underwent cook loss evaluation as well as tenderness analysis via Warner-Bratzler shear force (WBSF). Statistical analysis was performed using the Proc MIXED procedure of SAS to estimate variance components of steak quality in a nested design (steak within roll within case). For all response variables, the standard error was large for the case term. Ranges of observed response values were: L* 28.03-52.15, a* 14.55-27.82, b* 12.78-25.32, cook loss 17.58-61.11, shearforce 2.10-5.86. Variance components in L* and a* values followed similar patterns in which the greatest amount of variance was contributed by steak, followed by case, followed by roll (L* 13.541 (P &amp;lt; 0.001) vs. 9.035 (P = 0.1790) vs. 1.958 (P = 0.1839) and a* 4.055 (P &amp;lt; 0.0001) vs. 1.605 ( P= 0.2124) vs. 0.632 (P = 0.1746). Case, roll, and steak contributed variance almost equally for b* though two variance components were statistically different from zero σ2case =2.133 (P = 0.2344) σ2roll = 1.627 (P = 0.0335) σ2steak = 2.37 (P &amp;lt; 0.0001). Case contributed approximately 1.5 times the variance in cook loss when compared with steak (σ2case = 43.687 (P = 0.1387) vs. σ2steak=29.471 (P &amp;lt; 0.0001)) and approximately 3.5 times more than roll ( σ2case = 43.687 vs. σ2roll = 12.077 (P = 0.0565)). The largest impact on variance in shearforce values came from steak whereas case and roll contributed almost equally (shearforce σ2case = 0.0256 (P = 0.3894)σ2roll = 0.0333 (P = 0.2040) σ2steak = 0.2454 (P &amp;lt; 0.0001)). Some correlations were observed: L*:a* (-0.46, P &amp;lt; 0.0001), L*:b* (-0.07, P = 0.3979), L*:cookloss (0.166, P = 0.0422), and cookloss:shearforce (0.274, P = 0.0007). As lower-cost alternatives to traditional center of the plate cuts continue to grow in popularity among large volume purchasers, it is important to evaluate potential differences in quality attributes. Further evaluation of the impact of case as well as steak within Chuck Eye roll on individual steak quality is warranted.

Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.

Storage stability evaluation of conventional and reduced calorie peda (a dairy dessert) under different packaging conditions

Peda is a calorie dense heat desiccated dairy dessert popular in the Indian subcontinent. Reduced calorie peda (RCP) was developed in previous research for diabetic and calorie conscious populace using low fat khoa, high intensity sweetener and bulking agents. Peda is conventionally packaged in cardboard boxes; however, it possesses inferior barrier properties leading to rapid deterioration of the product. Therefore, in the present study, conventional peda packaged in cardboard box was compared with RCP packaged in cardboard box, laminated plastic tray with and without modified atmospheric packaging (MAP). The samples were stored at 30 ± 1 °C and analysed for physico-chemical, instrumental colour and texture, microbiological and sensory attributes. Samples having ambient air in their head space were spoiled by surface mold growth and those having MAP were spoiled by the development of off (sour) flavour. Quality attributes of RCP deteriorated rapidly than conventional peda in cardboard box. Laminated plastic trays in combination with MAP significantly (p < 0.05) delayed product's deterioration and led to three-fold increase in shelf life as compared to cardboard packaging.

Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers.

Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation.

The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement (L*a*b*), water activity, water solubility index (WSI), water holding capacity (WHC) of 10 powdered Matcha green teas, and in the 2.5% Matcha water solutions, pH, °Brix and osmolality were tested. Also, the content of phenolic ingredients, i.e., selected phenolic acids, flavonoids and total polyphenols, was assessed. The content of chlorophyll, vitamin C and antioxidant potential were also examined. Matcha M-4 was used to design two functional model beverages, in the form of ready-to-use powdered drinks, consisting of Matcha green tea, protein preparations, inulin, maltodextrin and sugar. The obtained powdered drink, when dissolved in the preferred liquid (water, milk, juice), is regenerative, high-protein and rich in bioactive ingredients from the Matcha drink, with prebiotic properties derived from the added inulin. The beverage is also characterized by low osmolality. It can be recommended as a regenerating beverage for a wide group of consumers, athletes and people with deficiencies, among others protein, and elderly people, as well as in the prevention and supportive treatment of bone and joint tissue diseases.

Influence of whey protein concentrates as a novel binder on physiochemical, textural and ultrastructural properties of restructured buffalo meat slices

SummaryThe present study was carried out to determine the effect of whey protein concentrates (WPC; 0%, 1%, 2% and 3%) as a novel binder for restructured buffalo meat slices (RBMS). 3% WPC had significantly (P &lt; 0.01) higher cooking yield, batter stability, water‐holding capacity and pH and lower (%) diameter shrinkage as compared to other formulations. The addition of WPC did not influence the total protein extractability, collagen content and collagen solubility of RBMS. However, the addition of 3% WPC significantly (P &lt; 0.01) improved the textural characteristics, instrumental colour and sensory scores and enhanced the meat protein–milk protein gel network. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed the matrix and gel networking of myofibrillar proteins and whey proteins, which caused more cohesiveness and compactness of the product. It was concluded that the addition of 3% WPC acted as an excellent binder for RBMS which can be used for commercial applications in the processed meat industry.

Instrumental and visual evaluation of the color adjustment potential of a recently introduced single‑shade composite resin versus multishade composite resins

Single-shade composite resins simplify the process of shade selection by providing a narrow range of color but the ability to simulate all shades. However, evidence is limited for the color shifting ability of a newly developed single‑shade composite resin. The purpose of this in vitro study was to evaluate the instrumental color adjustment potential (CAP-I) and visual color adjustment potential (CAP-V) of a recently introduced single-shade composite resin compared with conventional multishade composite resins against different background colors. Four multishade composite resins (Spectrum TPH3, Beautifil II, Clearfil AP-X, and Gradia Direct) and a single-shade composite resin (Charisma Diamond One) were tested. Four base shades (A1, A2, A3, and A3.5) of the same composite resin (Filtek Z350XT) were selected as different background colors. Dual specimens (an outer base material with an inner hole filled with inner test material) and single specimens of all test and base materials were prepared (n=6 per group). Spectral reflectance values were obtained by using a spectroradiometer. The color difference (ΔE00) and relative translucency parameter (RTP) were calculated by using the CIEDE2000 and RTPCIEDE2000 formula. Visual scoring of color matching was performed by independent observers. The CAP-I and CAP-V values were calculated according to ΔE00 and visual scoring. Analysis of variance (ANOVA) was used for statistical analysis (α=.05). CAP-I and CAP-V were significantly affected by composite resin type, background color, and their interaction (P<.001). Positive CAP-I and CAP-V values were found for the majority of test materials. Charisma Diamond One exhibited the highest CAP-I value under all background colors, the highest CAP-V value under most background colors, and the significantly highest RTP value (P<.001). The color adjustment potential was dependent on the material type and background color. Charisma Diamond One exhibited the highest color adjustment potential and the most pronounced color shifting ability.

Effects of Short-Term Transportation and Lairage Time on Meat Quality, CAST, CAPN1, CAPN3, HSPA1A Gene Expression Levels and Myofibrillary Structure of M. longissimus dorsi of Kıvırcık Breed Sheep

The objective of this study was to examine the effect of short term transportation and lairage time on meat quality, myofibrillary structure and calpastatin (CAST), µ-calpain (CAPN1), calpain 3 (CAPN3) and heat shock protein 70 (HSPA1A) expression levels of longissimus dorsi of Kıvırcık breed sheep (n=40). Meat quality was evaluated by muscle glycogen amounts, pH, temperature, cooking loss, water holding capacity, shear force, instrumental color, sarcomere length and organoleptic properties. Cellular changes in the muscle during the ageing process was scanned by electron microscopy and CAST, CAPN1, CAPN3, HSPA1A expression levels were measured to reveal the association on meat tenderness. As a result, positive effect of long lairage time groups was observed in the pH, glycogen, SF values and organoleptic evaluation. CAST, CAPN1, CAPN3 expression showed no difference, however, HSPA1A showed significant difference in aging process. In conclusion, genotypic differences, their effect on gene expression and protein level on meat quality should be further investigated.

Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat

The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit shoulders was determined. Measurements were performed immediately after dipping (Day 0) and every 24 h over seven days of storage at 7 °C. The microorganisms present naturally (total aerobic counts, TACs) and the levels of artificially inoculated pathogenic bacteria were studied. Microbial contamination showed a trend towards lower values on decontaminated samples than on control (water-dipped) samples from Day 1 of storage onwards. Average TACs (log10 cfu/cm2) throughout storage were higher (P < 0.05) on control samples (5.94 ± 2.06) than on decontaminated ones (3.69 ± 1.75, 3.77 ± 2.01, and 3.10 ± 1.85 on TSP-, AA-, and LA-treated samples, respectively). On the basis of TACs, all the decontaminants allowed the shelf-life of rabbit meat to be extended from Day 4 to Day 7. From the viewpoint of sensory scores, no treatment achieved any prolongation of the shelf-life of rabbit meat, which was 6 days (control and TSP-treated samples), 5 days (AA) or one day (LA). LA reduced (P < 0.05) scores for colour, odour and overall acceptability from Day 0 of storage, since these samples presented whitening and a slight acid smell. Treatments with organic acids increased lightness (L*), and TSP brought a reduction in redness (b*), vividness (C*) and hue angle (h) values with respect to controls. This research work offers new insights into the chemical decontamination of rabbit meat.

Natural antioxidants and postharvest quality of grape tomatoes at different ripening stages

The objective of this work was to characterize the 5 classes of grape-type cherry tomatoes of sweet heaven variety based on the instrumental color. The experiment was carried out in a completely randomized design (CRD), with five stages of maturation (treatments) and five replications. The contents of the bioactive compounds (total phenolic compounds, total carotenoids, lycopene and flavonoids) and the physicochemical characteristics (pH, total soluble solids, total titratable acidity and SST/ATT ratio) were evaluated. Data were submitted to the Shapiro-Wilk normality test and the Bartlett homogeneity test, and for those that did not meet, the Kruskall Wallis nonparametric equivalent ANOVA test was used, followed by Dunn's test. The results showed a reduction in the total titratable acidity content; an increase in pH, total soluble solids and SST/ATT ratio. The samples collected in the mature stage showed the highest concentrations of bioactive compounds and antioxidant capacity. Despite presenting superior characteristics in relation to the other stages, the harvest of tomatoes at this stage becomes compromised due to their perishability to handling. Yet, the joint assessment of quality attributes can improve the identification of maturation stages, in order to ensure the delivery of a product that satisfies consumer requirements.

Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented beverages. The aim of this study was to investigate the potential of incorporating Quercus spp. leaves as a substrate to develop new varieties of kombuchas. The physicochemical properties of kombuchas elaborated with Quercus robur (KQR) and Quercus pyrenaica (KQP) leaves’ infusion were compared with traditional black tea kombuchas (KBT). Total acidity (TA), pH, total soluble solids (TSSs), instrumental colour, total phenolic compounds (TPCs), sucrose, fructose, and glucose were analysed for the three types of infusions and kombuchas at 0, 3, 7, 10, and 14 fermentation days. The results revealed that the type of substrate and the fermentation time significantly influenced the biochemical changes that occurred during 14 days. KQP and KQR turned out to be significantly brighter (L*: 53.91 ± 0.12 and 55.66 ± 0.23, respectively) than KBT (L*: 48.79 ± 0.34) and had significantly lower sucrose content (22.06 ± 0.79 g L−1 and 45.69 ± 1.61, respectively) than KBT (59.28 ± 2.25 g L−1). KBT showed significantly higher content of total polyphenols (1.50 ± 0.05 g GAE L−1) than KQR (0.76 ± 0.09 g GAE L−1) and KQP (0.51 ± 0.04 g GAE L−1) after 14 days of fermentation. Regarding the kinetics of sugars, sucrose reduction was significantly lower in KBT samples (11.36 g L−1) than in KQP and KQR samples (47.01 and 28.31 g L−1, respectively) at the end of fermentation. These results suggest that higher content of TPC may slow down the fermentation process. Quercus spp. leaves may be a viable alternative substrate for developing analogues of kombucha with WEPs and for adding gastronomic and sustainable value.

Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials.

The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.

Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

Lipid oxidation in beef may be enhanced by the hydrolysis of phospholipids by phospholipaseα2 (PLA2) during postmortem storage. Anti-phospholipaseα2 (aPLA2) is an antibody that can inhibit PLA2 activity. Past research has shown that aPLA2 can be mass-produced in the form of egg powder (EP) from hens immunized against PLA2. Therefore, the present study aimed to determine the effects of incorporating different levels of EP containing aPLA2 into ground striploin (GS) to assess its ability to extend beef shelf-life. Ten striploins were collected from 10 USDA Choice beef carcasses. Each striploin was ground and equally divided into 4 batches, and each batch was mixed with 0%, 0.4%, 0.8%, or 1.6% dried EP containing aPLA2. Each treatment batch was further divided into 3 smaller batches and subjected to retail display (0, 4, or 7d). Color descriptors, pH, proximate analysis, lipid oxidation, antioxidant capacity, and phospholipid and fatty acid (FA) profiles were measured. Percent visual discoloration and instrumental color measurements of GS were unaffected by aPLA2 EP treatments (P&amp;gt;0.05). The 1.6% treatment GS had a higher relative percentage of phosphatidylcholine compared with those from the 0% treatment (P&amp;lt;0.05), but the lack of lysophosphatidylcholine generation in the GS from any treatment reflects a lack of detectable level of PLA2 activity. Moreover, the addition of EP in GS increased the relative percentage of FA 11-18:1, 18:2, 20:1, and 22:6 (P&amp;lt;0.05). As a result, there was more lipid oxidation for GS from the 1.6% treatment compared with those from the 0% treatment (P&amp;lt;0.05), but GS from the 0.8% treatment showed higher antioxidant activity than those from the 0% treatment (P&amp;lt;0.05). In this study, the addition of EP containing aPLA2 did not demonstrate any effect to extend shelf-life when incorporated into GS.

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model.

Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as 'natural', 'sustainable', and 'clean label'. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics.

Visual and Instrumental Color Match Evaluation of Single Shade Composites before and after Bleaching Procedures: A Pilot Study

Background: One of the major challenges in restorative dentistry is to obtain an adequate color match between composite restorations and the surrounding tooth. This match depends on several chromatic variables related to the composite itself but also to the teeth. Bleaching procedures are not to be able to modify the shade of composite restorations to a lighter color as it does on natural teeth. Objective: The objective of this study is to evaluate the visual and instrumental color match of two single-shade resin-based composites in human-extracted teeth before and after bleaching treatment. Methods: Six extracted human posterior sound teeth were used. Round-shaped V-class cavities (2x2x4mm) were prepared buccally 2mm away from the CEJ. Two single-shade resin composites (OM-Omnichroma and VE-Venus Diamond One) were used for the restorations. Tooth color was measured using an intraoral spectrophotometer. Visual analysis was carried out by 16 calibrated observers, and the differences were graded from 0 (excellent match) to 4 (huge mismatch). Teeth were then bleached using 40% H 2O2 (Opalescence Boost PF, Ultradent), and visual and instrumental evaluations were performed after 24 hours. Results: Before bleaching, visual analysis showed a mean value of 0.16 for OM and 0.24 for VE. After bleaching, the color match showed a mean value of 0.14 for OM and 0.22 for VE. Regarding the instrumental analysis, each restoration matched the tooth VITA scale grade before bleaching and followed the natural tooth VITA scale grade after bleaching procedures. Conclusion: Within the limits of this pilot study, both composites seem to have excellent color-match properties with the surrounding tooth structure.