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Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat
Abstract
This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200–6000 m (22–60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat.
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Tunicates are widely distributed worldwide and are recognized as abundant marine bioresources with many potential applications. In this review, state-of-the-art studies on chemical composition analyses of various tunicate species were summarized; these studies confirmed that tunicates contain nutrients similar to fish (such as abundant cellulose, protein, and ω-3 fatty acid (FA)-rich lipids), indicating their practical and feasible uses for food or animal feed exploration. However, the presence of certain toxic elements should be evaluated in terms of safety. Moreover, recent studies on bioactive substances extracted from tunicates (such as toxins, sphingomyelins, and tunichromes) were analyzed, and their biological properties were comprehensively reviewed, including antimicrobial, anticancer, antioxidant, antidiabetic, and anti-inflammatory activities. In addition, some insights and prospects for the future exploration of tunicates are provided which are expected to guide their further application in the food, animal feed, and pharmaceutical industries. This review is critical to providing a new pathway for converting the common pollution issues of hydroponic nutrients into valuable marine bioresources.
Hyperbaric‐storage technology is an upcoming food preservation technique, gaining attention during the last decade. It has been proposed as an alternative to high‐cost, refrigeration‐based storage method. Perishable food products require preservation to enhance their shelf‐life. However, it involves cost of storage, transportation, and risk of spoilage, necessitating development of cheaper and widely available preservation techniques. Hyperbaricaly‐preserved perishable food products can keep at room temperature. It ensure maintenance of physicochemical characteristics of stored‐food, inhibit and/or inactivate microbes thus extending shelf‐life of perishable food products considerably. Since hyperbaric storage technology require less energy consumption and induce significantly lower impact on our environment, it will be a sustainable option for the storage of animal products in the coming future. This review summarize known effects of hyperbaric storage on food microorganisms and economic feasibility of this promising new technology. Understanding the basic premises of hyperbaric storage‐technology will help in promoting it among various stakeholders.
As the International Whaling Commission (IWC) has been shifting its attention to the conservation of whales and whale watching, Japan recently withdrew from the IWC to resume commercial whaling. In contrast to the determination of the Japanese government and the whaling industry, how much Japanese citizens value whaling and who particularly values whaling is unclear. In this study, we apply an ordered logit model to a contingent valuation survey to derive willingness to pay (WTP) to continue whaling and WTP to abandon whaling. We associate the likelihood of paying higher amounts with sociodemographic factors. We find that the support for whaling may be unsustainable, as older generations exhibit more support and family households display less enthusiasm. Among the anti-whaling population, female individuals are more willing to pay, and more education leads to a higher WTP for the termination of whaling. We also highlight the spatial heterogeneity of Japanese citizens’ preference for values of whaling and not whaling. In particular, spatially heterogeneous support for whaling can result from local cultural and historical differences in the utilization and consumption of whale resources. Using hot spot analysis, we found that hot spots for WTP to continue whaling cluster in areas that are no longer active in whaling but have a long history of utilizing every part of whale bodies.
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.
High‐pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever‐growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure–induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready‐to‐eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent‐related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
Hyperbaric storage (HS) is a new food preservation alternative or even improvement of cold storage processes. HS of raw pork meat in pieces (PP) and raw bovine minced meat (BM) was compared to conventional refrigeration at 60 MPa/10 °C and 75 MPa/25 °C (conditions at which a previous work reported good potential for shelf life extension), on proteolytic enzymes, texture after cooking, and SEM of raw meat microstructure. Regarding enzymatic activities in PP meat, an overall reduction on the activity of cathepsins B, L, and D and calpains were observed, which were more pronounced for cathepsin B and calpains, with a reduction of 77.5 and 95.3% for PP samples stored at 60 MPa/10 °C and 47.3 and 90.9% for samples stored at 75 MPa/25 °C, respectively, after 60 days of storage. A different scenario was observed for BM samples, where enzymatic activities remained practically unchanged for both HS conditions (except for calpains), when compared to refrigerated storage. Indeed, the reduction of calpain activity in BM at 60 MPa/10 °C was comparable to that of refrigerated storage, while at 75 MPa/25 °C, a significant (p > 0.05) reduction on calpain activity was observed compared either with refrigeration and 60 MPa/10 °C from the 30th day of storage experiments onwards. Additionally, cathepsin L activity decreased along refrigerated storage (approximately 44.4%), while both HS conditions allowed to keep the enzymatic activity unchanged along storage. Regarding texture after cooking, 60 MPa/10 °C revealed to be the preservation condition that better maintained meat textural characteristics during storage. Furthermore, analysis by SEM showed a more pronounced effect of 75 MPa/25 °C on meat microstructure, with muscular fibers showing a smother appearance and a less individualized organization. These results contribute to deepen the knowledge of the effect of HS on raw meat, after previous results have revealed a good possibility of extending the shelf-life of raw bovine and pork meats by HS, either in combination with mild (10 °C) or room-like (25 °C) temperatures.
Purpose
This paper aims to discuss how whale meat foodways in Japan is a local practice, contrary to the prevailing political belief that it is national, and to examine two local whale meat foodways in Japan by focusing on the usage of blubber. To understand complexity of whaling issue, one needs to be careful of species rather than general “whale.”
Design/methodology/approach
By investigating two kinds of recipe books, one published in the early 19th century and the other the early 20th century on whale meat dish, the paper clarifies blubber has been widely consumed rather than lean meat, and blubber was more important than lean meat as whale meat.
Findings
The western part of Japan has rich whale meat foodways compared to other parts of Japan. It is because of their history of whaling since the 17th century. They have inherited rich whale meat foodways.
Originality/value
Although whale sashimi and deep-fried lean meat are popular nationwide regardless of their communities' history, former whaling communities in the western part of Japan developed a preference for blubber, skin, tongue and offal over lean meat. Whale meat foodways in Japan, therefore, is a local heritage. This fact should be the starting point for analyzing Japanese whaling and whale meat foodways.
At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...]
High hydrostatic pressure (HHP) processing is a burgeoning nonthermal sterilization technology has been industrialized in foreign countries. The purpose of this research was to investigate HHP (100–600 MPa/2 min)‐induced texture and cell microstructural changes of fresh‐cut pumpkins compared with untreated and heated samples. Treatment efficacy was evaluated by texture profile analysis and combinational microscopy techniques, including transmission electron microscope (TEM) and confocal imaging. The results showed that the texture of pumpkin was jointly influenced by HHP‐triggered alterations in pectin characteristics, membrane completeness, and morphology of tissue. Samples subjected to HHP treatment could better maintain original histology properties than heated ones based on color parameter, hardness, relative electrical conductance, and degree of pectin esterification, among which moderate pressure (300–400 MPa) exerted more positive effects. Our findings provide theoretical guidance for the correlative application of HHP and promote further investigation on food varieties.
Practical Applications
HHP processing is a commercially implemented technology being used in vegetable‐based products. As an important factor highly correlated with freshness, texture alterations induced by processing are an industrial issue of great concern. This work provides new evidence on the softening mechanism comprehensively with respect to pectin, membrane, and morphology of tissue. The application of our current findings could be applied in other temperature‐sensitive food substrates and make it possible to produce products of high quality in mild temperature.
Atlantic salmon (Salmo salar) quality was evaluated by hyperbaric storage at low temperature (HS/LT; 40–60 MPa, 5–15 °C) and compared with control samples stored at the same storage temperatures (5–15 °C) and atmospheric pressure (AP). Results showed that HS/LT was efficient to slowdown spoilage microbial growth, with additional inactivation at 60 MPa/10 °C after 50 days. Contrarily, AP-5/10 °C samples exceeded the established limit after 15 days. Furthermore, the established limit of total volatile base-nitrogen was surpassed at 60 MPa/10 °C only after 30 days (contrarily to 6 days at AP/10 °C), but with stable trimethylamine-nitrogen content in the former. Formaldehyde and dimethylamine-nitrogen contents increased after 6 days of HS/LT, but only the former progressively increased until the 10th day, indicating a possible formation by the action of enzymatic activity, but also by other chemical reactions. Additionally, HS/LT slightly increased secondary product content from the lipid oxidation, although to a lower extent compared with AP (at the different storage temperatures). Concluding, HS/LT may represent an interesting methodology to control microbial activity and important physicochemical parameters (such as volatile amines, colour, and lipid oxidation) of Atlantic salmon muscle portions for 15–30 days, compared with 6 days for AP/5 °C (conventional refrigeration).
In recent years, there has been a transformation in the choice and lifestyle of Russian citizens. An increasing part of the population makes a more reasonable choice, taking into account all aspects, including the most important for meat products — these are organoleptic characteristics, in particular the consistency of the product. Consumers prefer products with the delicate, soft texture, expect good «biteness» and «cheweness». Therefore, preference is given to tender, juicy meat with a low content of connective tissue. The most commonly used method for testing meat consistency in laboratories around the world is a method that uses strength testing machines with a Warner-Bratzler blade (WB blade). In this work, the Shimadzu AGS-1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method of sample preparation, some of them were subjected to heat treatment before analysis. In the study of samples without heat treatment, deviations from the average were more than 11%. After meat was cooked, a decrease in the relative standard deviation of the maximum shear stress from the average was achieved: from 11% in raw meat to 5% in a pork sample and 5.3% in a beef sample. The heat treatment of pre-cut samples led to a change in their geometric shape, which created additional difficulties for obtaining correct results, and also negatively affected the increase in the relative deviation to 15.5% for beef.
BACKGROUND
This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room‐like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared to refrigeration (RF, 4 °C).
RESULTS
HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf‐life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60th day, reaching in some cases values < 1.00 log CFU g⁻¹. Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 °C and 75 MPa/25 °C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 °C, mainly in bovine minced meat. Overall, colour ΔE* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 °C and 75 MPa/25 °C, respectively, compared to 0.895 ± 0.084 μg MDA g⁻¹ in PP samples at the 30th day).
CONCLUSION
Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry
The aim of this study was to investigate the quality changes of raw ground pork with the addition of allspice, bay leaf, black seed, caraway, cardamom, cloves or nutmeg extract and stored at 4°C. Lipid oxidation was evaluated by the peroxide value (POV), conjugated diene (CD) content, oxidation induction period (IP) by differential scanning calorimetry (DSC), thiobarbituric acid reactive substances (TBARS), and hexanal content; whereas protein oxidation by the thiol group content. Moreover, total viable aerobic bacteria count (TVC), Pseudomonas, Enterobacteriaceae, and lactic acid bacteria growths, pH and finally color of all samples were determined. POV, CD, TBARS and thiol group content were found to be highly correlated. Clove extract showed the highest antioxidant activity (1443 μM/g) and total phenolic content (TPC = 167 mg/g) and was the most effective antioxidant and antimicrobial agent in raw ground pork (TBARS = 0.31 mg/kg, POV = 5.1 meq O2/kg, thiol group content = 49 nmol/mg, IP = 68 min, TVC = 6.74). Cardamom and caraway also increased the oxidative stability of raw pork significantly (TBARS were equal to 0.3 and 0.28 mg/kg, POVs to 4.9 and 4.5 and thiol group content to 48 and 49 nmol/mg, respectively), despite their low antioxidant activities (72 and 300-fold lower than for cloves, respectively) and TPCs (1.2 and 2.4 mg/g). The results suggested that the application of natural antioxidants like spice extracts could enhance the stability and safety of raw ground pork, thus increasing its shelf-life.
Chemical composition, content of protein, minerals, free amino acids and fatty acids in the muscles, heart, tongue, kidneys, liver, and lungs of California grey whale Eschrichtius robustus are examined. All eatable parts of the grey whale body are significantly watered (water content 78.5-80.5 %), with the minimum water content in the tongue and the maximum in the kidneys. The meat of grey whale has low lipid content and is similar to low-fat beef, lamb or horsemeat. All essential amino acids are presented in the proteins with slight differences in their content depending on localization. Lysine and leucine have the high level in all eatable parts of the whale (15.3-22.6 mg/g WW). The highest content of polyunsaturated fatty acids is found in the heart (36.49 %). The content of water-soluble protein varies from 17.9 % for the tongue to 57.9 % for the liver, the content of myofibrillar proteins in the meat, kidneys, tongue and heart ranges between 12.8-25.2 % but they are absent in the lungs and liver. Concentration of toxic elements (As and Cd) depends on localization, with the highest level in kidneys: As 0.42-2.80 mg/kg WW, Cd 0.05-1.22 mg/kg WW.
High hydrostatic pressure (HHP) affects various cellular processes. Using a sporulation-deficient Bacillus subtilis strain, we characterized the properties of vegetative cells subjected to HHP. When stationary-phase cells were exposed to 250 MPa of HHP for 10 min at 25 °C, approximately 50% of cells were viable, although they exhibited a prolonged growth lag. The HHP-injured cells autolyzed in the presence of NaCl or KCl (at concentrations ≥100 mM). Superoxide dismutase slightly protected the viability of HHP-treated cells, whereas vegetative catalases had no effect. Thus, unlike HHP-injured Escherichia coli, oxidative stress only slightly affected vegetative B. subtilis subjected to HHP.
Two separate studies were conducted to evaluate variations in the amount of connective tissue remaining in beef muscle on resultant properties of flaked and formed steaks. Use of chucks rather than rounds as raw material produced greater tenderness, less sensory panel determined connective tissue and lower juiciness scores. As a team of trimmers repeated the instructed trimming procedures on round and chuck muscles over a 3-d period, it appeared that over this time more of the connective tissue was being removed from chuck and less from round muscles. For chuck muscles, more of the soluble collagen was being left on the muscles over the 3-d period. However, these differences in total and soluble collagen did not influence the properties measured. In a second study, which consisted of three (high, intermediate, low) levels of connective tissus in raw materials, texture profile panelists found a greater amount of gristle and webbed tissue (form of connective tissue) in steaks made from raw material with hig...
Abstract High hydrostatic pressure (HHP) is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure (HP) processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HHP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.
Optimal beef meat colour is associated with increased consumer acceptance, whereas dark or pale meat has a reduced desirability. Dark beef also has a variable eating quality and reduced shelf-life. We hypothesised that a poor meat colour at carcass grading would generate an unacceptable eating quality after vacuum-packed chilled storage for up to 20 weeks, due to the unfavourable pH conditions commonly associated with light and dark muscles. At three beef processing plants, beef longissimus muscles from 81 pasture- and grain-fed cattle (mix of Bos taurus and Bos indicus × Bos taurus) were graded at ~24 h post-slaughter for meat colour. The carcasses were allocated to light, medium and dark colour groups, with n = 27 carcasses per colour group. From the 81 carcasses, a total of 162 longissimus lumborum (LL) muscles was collected and half LLs were randomly allocated to three ageing times (2, 12, 20 weeks) within colour group and six half LLs were used per colour group within storage period and plant. Vacuum-packed muscles were stored at –1.0 ± 0.5°C for the designated period and sampled for biochemical and sensory assessments. The effects of colour group, storage week and carcass traits were analysed. Dark muscles had higher pH than the lighter ones (P < 0.05). The carcass trait dentition, feed type and fat depth did not influence the eating quality (P > 0.05). After 2, 12 and 20 weeks of vacuum-packed chilled storage; eating quality was similar for all 3 meat-colour groups (P > 0.05). With increasing storage time, all eating-quality attributes improved (P < 0.001 for all). Lipid oxidation increased with storage time and although values at 20 weeks were slightly above accepted levels for rancidity detection, MQ4 scores indicated that the meat would still be categorised as a three-star product, indicative of the opportunity to store the longissimus lumborum (LL) for this length of time, while maintaining an acceptable eating quality, regardless of meat colour at carcass grading.
This paper outlines the historical background of pre-modern and modern whalingin Japan and describes the three main types of whaling practiced in Jay? in recent decades -large type coastal, pelagic and small type coastal whaling. By conjqaring these types, weareable toshow that therearetwo distinct sets of activitiesconcerned withproduc-tion which show remarkable continuity within the catching and processing spheres respec-tively. At the same time, the differences between these spheres are also bridged by anumber of social and cultural institutions (which are particularly apparent in STCW where whaling is closely integrated with local community life). These continuities and similarities, and the several bridgingmechanisms, enableus to argue for existenceof anintegrated whalingculture in Japan.
The gestation period in the humpback whale is of almost 12 months' duration, most conceptions occurring early in August with parturition at the beginning of the following August. The modal length of calves at birth is 14 ft. The sex ratio at birth is 51.4 per cent. males to 48.6 per cent. females. Twin foetuses are occasionally recorded. There is no preference towards either right or left ovary or uterine cornu with regard to ovulation or pregnancy. The breaking of the umbilical cord at birth is described.
The histological appearances of the mammary gland during advanced pregnancy and during lactation are described and illustrated. Upon the evidence presented it is concluded that lactation in this species extends over 104 months, suckling generally commencing in mid August and terminating at the end of the following June. The composition of the milk has been determined during various stages of lactation.
Oestrous cycles rarely occur during pregnancy, but examples of ovulation following shortly after parturition, while the females are suckling their calves, are cited. It is shown that when the calf is lost at or soon after birth, oestrous cycles usually recommence at once. Where the calf is suckled for the normal period (10½ months) there is no anoestrous period following the end of lactation as oestrous cycles recommence in July, immediately after (occasionally just before) weaning at the end of June.
Three types of breeding cycle are shown for the humpback whale. In the most common cycle, absence of the post-partum ovulation, or its occurrence without conception, results in one calf in 2 years. On the other hand, a successful postpartum ovulation results in two calves in 2 years. In the third type of cycle, loss of the first calf at or just after parturition is balanced by a second pregnancy succeeding immediately afterwards. This results in two pregnancies in 2 years with only one calf reared.
Frozen whale meat on the market was examined histochemically and electron-microscopically in comparison with fresh beef. The results obtained were as follows :
1. Granular glycogen was found in the protoplasm of the beef, but not in that of the whale meat.
2. The karyotin part was somewhat vague, and cavities of mitochondria were found there.
3. Some collapse was observed in the filaments of the protein in the muscular fibers. It is considered to be an indication of the collapse of the physical structure of protein molecules that the meat is dyed well by means of the acrolein·Schiff reaction.
4. These changes observed were so slight that they were considered to be ineffective to reduce the food value of the meat. Therefore the frozen storage of whale meat might be regarded as the approvable measure.
INVESTIGATION OF QUALITY CRITERIA DURING THE STORAGE OF VACUUM DRIED MINCED MEAT AND POWDER SOUP DEVELOPED FROM IT
The histidine-containing imidazole dipeptide carnosine and its methylated analogs anserine and balenine are present at high concentrations in vertebrate tissues. Although the physiological functions of the imidazole dipeptides have not been elucidated yet, it has been suggested that they play significant biological roles in animals. Despite increasing interest, few studies have challenged the quantifications of carnosine, anserine, and balenine by a single HPLC run because they have similar retention times. In this study, we developed a method to quantify these imidazole dipeptides in meat samples using an LC-ESI-MS/MS triple-quadrupole mass spectrometer. We improved the liquid chromatographic separation of the imidazole peptides by applying a mix-mode column, which provides both normal phase and ion exchange separations, and developed multiple reaction-monitoring of the transitions for quantification of m/z 227 → 110 for carnosine, m/z 241 → 126 for anserine, m/z 241 → 124 for balenine, and m/z 269 → 110 for L-histidyl-L-leucine (internal standard). The established method met all pre-defined validation criteria. Intra- and inter-day accuracy and precision were ± 10.0% and ≤ 14.8%, respectively. The ranges of quantifications were 14.7 ng/mL–1.5 mg/mL for carnosine, 15.6 ng/mL–1.6 mg/mL for anserine, and 15.6 ng/mL–1.6 mg/mL for balenine. In conclusion, the validated method was successfully applied to the quantification of imidazole dipeptides in biological samples without derivatization.
Hydrostatic pressure treatment of food has attracted attention because it can inactivate microorganisms without heating. To understand the changes in microbial proliferation, we selected Escherichia coli, Bacillus cereus and Saccharomyces cerevisiae. The generation time of each microorganism was determined based on the number of viable cells before and after application of pressure of 20 to 50 MPa for 6 to 24 hours at 10 to 45°C. The pressure values at which the proliferation of microorganisms stopped were obtained under the respective temperatures. Hydrostatic pressure (50 MPa or less) was applied to unpasteurized sake and fruit and vegetable juices with the goal of reducing the number of viable cells and bacteria, thereby extending the use-by date. A relatively low pressure was found to lengthen the time food could be stored at low cost using pressure-storage. Our findings are considered applicable to food industry practices.
The objective of this study was to compare fresh and frozen protocol procedures for Warner-Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (−16°C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 aging periods (1, 2, 3, 4, 5, 6, 7, 10, 14, 21, or 35 d). The frozen protocol resulted in lower (P < 0.05) WBSF values than the fresh protocol for beef longissimus steaks that were aged for 1, 2, 3, 4, 6, 7, 10, 14, or 35 d postmortem. An interaction (P < 0.05) between protocol and postmortem aging resulted from larger differences between protocols at shorter aging periods than at longer aging periods. Correlations and mean differences revealed that frozen protocol WBSF values were not highly indicative of fresh protocol WBSF values at the same period of postmortem aging, but rather suggested that frozen protocol WBSF values at shorter aging times were useful in estimating WBSF values from fresh protocols at longer aging times. Cooking loss was higher (P < 0.05) for frozen vs fresh protocol steaks at all aging periods except for 14, 21, or 35 d. These findings suggest that if research constraints warrant the freezing of samples, shorter aging periods before freezing (6 and 7 d) should be used to estimate WBSF of fresh aged beef (14 to 21 d). In trials in which several postmortem aging periods or very short aging periods are of interest, we recommend that WBSF be assessed using the fresh protocol.
Various food systems were inoculated with Pseudomonas aeruginosa and Staphylococcus aureus and vacuum-dried to different moisture contents in the intermediate moisture range. Water activity (aw) values were determined instrumentally with a hygrometer indicator equipped with appropriate hygrosensors. Sorption isotherms and bacterial growth curves at the various water activities were plotted and correlated with food texture, Growth of P. aeruginosa was inhibited at aw test values below 0.98, 0.98, and 0.96 in custard, pea, and beef products, respectively, and growth of S. aureus did not occur below aw test values of 0.94 and 0.96 in custard and ham products, respectively. These results generally agree with earlier work done on model systems. With none of the foods studied could microbiologically stable intermediate moisture products of acceptable texture be produced by drying alone.
In the face of strong opposition from anti-whaling groups, whale meat consumption became a point of national pride and cultural
importance in late twentieth-century Japan. Current efforts to expand inclusion of whale meat in school lunches to preserve
Japanese cultural traditions have their roots in the postwar normalization of whale meat as a part of Japanese cuisine. This
article focuses on the immediate postwar period of the Allied Occupation of Japan (1945–52) when whales became entangled in
state policies dealing with food shortages and democratization. During the Occupation, the distribution of whale meat in school
lunches shifted how people should use and think about whales in Japan. Thus policies for maximizing resource use for reconstruction
had effects that still reverberate in arguments about the value of whale meat today. Food shortages both during and after
the war were instrumental in promoting widespread consumption by fitting whale meat into a new framework of distribution for
a whole new generation of children fed whale at school. As these children grew older, whale meat became normalized as something
that Japanese people ate, no matter where in the country they lived. Tracing whale distribution both physically as meat and
more intangibly as discourse about whales in a variety of media, from policy to children’s magazines, this article provides
new evidence for one of the long-term environmental legacies of the Allied Occupation of Japan.
Background
While all living creatures share Earth's atmosphere, they have adapted respiration to unique environments with the capacity to outperform anything humanly possible.
Aims
To describe tissue oxygenation strategies used by different animal species.
Methods
Published research on the respiratory physiology of deep‐diving mammals and high‐flying migratory birds.
Results
The oxygen‐binding characteristics of haemoglobin are relatively constant across broad species of animals on Earth, but available oxygen is remarkably different in different environments. Deep‐diving marine mammals reach depths of 1 mile where pressures are 200 times greater than at sea level and can hold their breath for up to 1 h. They oxygenate muscles using wilful control of heart rate and blood flow collectively. They avoid nitrogen narcosis by emptying their lungs of air prior to dives. Myoglobin plays an important role in tissue oxygenation. Deep‐diving mammals are the finest anaerobic athletes on the planet. In contrast, birds breathe in a manner entirely different from mammals and oxygenate their blood during both inspiration and expiration. This remarkable process results in a far more efficient method of blood oxygenation than can be achieved in mammals (including humans), making birds the finest aerobic athletes on Earth.
Summary
From the perspective of oxygen delivery to tissues, athletic capacity and adaptation to environmental stress, certain non‐human species demonstrate superior performance. A better understanding of the how other creatures use the same air that we breathe may lead to greater respect for species diversity and animal life.
The amounts of amino acids and the related compounds, peptides, nucleotides, organic acids, free sugars, inorganic matter, and coloring matter of the fresh extracts, which were obtained from the meat of sei whale under conditions designed to minimize any chemical changes, and of the condensed extracts were determined, and 97.5% and 99.3% of the solid were accounted for, respectively. The most notable differences between two preparations were found in the levels of the imidazole peptides, particularly in the amount of balenine: About 49% of the solid of the fresh extracts was occupied by the imidazole dipeptides, and approximately 90% of the dipeptides by balenine. The amounts of the peptides became reduced to 35.5% during condensation, and it is likely that the decrease is stoichiometrically related to the formation of the coloring matter. A new approach to estimate the amount of the coloring matter by use of cation-exchange resine was described.
In this study, the effects of physical parameters (30-270 MPa of pressure, 3-57 min of time, and 1- of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (
The cost of high pressure processing (HPP) and the environmental impact of pulsed electric fields (PEF), HPP and thermal pasteurization of orange juice were estimated in the US. The cost analysis was based on commercial processing conditions that were validated for a 2-month shelf-life of orange juice under refrigeration conditions. Total electricity consumption was estimated to be 38,100 and 1,000,000 k Wh/year for thermal and HPP processing, respectively. Total pasteurization cost of HPP was estimated to be 10.7 ¢/l for processing 16,500,000 l/year (3,000 l/h). Of this, capital costs accounted for 59 % (6.3 ¢/l), labor costs accounted for 37 % (4.0 ¢/l) and utility charges, mainly electricity, accounted for 4 % (0.4 ¢/l). The total HPP cost was 7-folds higher than that of conventional thermal processing (1.5 ¢/l). The equivalent CO2 emission was 90,000 kg for thermal processing and 700,000 and 773,000 kg for PEF and HPP, respectively. This corresponds to an increase between 7- and 8-folds in comparison to the thermal processing. Increasing the production output by 2- to 6-folds reduced the total production costs of nonthermal processing by 50–75 %. A deeper knowledge of the processing costs and environmental impact of nonthermal technologies will afford companies a better understanding of the benefits and limitations of these novel systems.
We investigated the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical properties and color of silverside Australian beef. Meat samples were pressurized at 100–500 MPa and the water content, weight reduction, rupture stress, and meat color were determined. The water content of meat treated with NaHCO3 and high pressure (300 MPa) reached a maximum of 70.1%. Weight reduction tended to decrease with high pressure treatment at 300 MPa. Meats treated with NaHCO3 and high pressure at 400 MPa showed a>50% decrease in hardness. Whitening of the meat was reduced by the combined high pressure and NaHCO3 treatment. Therefore, the combined high pressure and NaHCO3 treatment is effective for improvement of beef quality.
In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.
Until imposition of a ban on small‐type coastal whaling by the International Whaling Commission in 1988, villagers of Ayukawa, northeast Honshu, Japan, included a significant amount of whale meat in their diets. Additional to its contribution to the daily diet of villagers, particularly those from whaling households, whale meat was also significant in kinship, economic, social and ritual life within the village, and villagers regarded the continuation of whaling as symbolic of the continuity of the village itself. Variation in cooking and serving styles of whale meat, preferences for particular cuts and types of meat, the context of its consumption in the past and since the moratorium, and dietary changes consequent upon the moratorium, are described from data obtained from in‐depth interviews, focus group discussions and observations conducted from 1988–1990.
The pressure range that prevents growth of microorganisms (two yeast, three lactic acid bacteria, E. coli, three bacilli and one clostridium) was investigated in order to apply it to food processing. The growth of the microorganisms could be restrained in a pressure range of 40-70 MPa depending on the species of microorganism. Growth of Lactobacillus plantarum was inhibited at 70 MPa, and two kinds of yeast at 40 MPa. The pressurization treatment is presumed to induce the germination of the spores of Bacillus and Clostridium, and the germination of B. subtilis and B. stearothermophilus were especially remarkable. Most of the germinated spores were killed at the optimum growth temperature of each microorganism under pressurized conditions. Practical usefulness of these results was verified in the autolysis process of fish meat without decomposition. Growth inhibition and inactivation of spores by pressurization treatment at less than 100 MPa can be utilized as a new technique for killing microorganisms and for producing food.
SUMMARY • One hundred and sixty-four female junior college students aged 18–24 were randomized into three groups, with each group consuming a specified lunch for 5 weeks: group C (ordinary school lunch; K), group S (K + soy-rich lunch containing more than 40 mg soy isoflavones) and group F (K + fish containing more than 700 mg DHA). • Of the 157 subjects who completed the study (46 from group C, 54 from group S and 57 from group F), triglycerides (TG) in subjects of S and F groups were significantly decreased from the baseline (P P P P • The TG of subjects with BFP greater than or equal to 28% were significantly decreased from the baseline in S and F groups (P P • Diets enriched with soy or fish could effectively reduce the risk of lifestyle-related diseases in adolescent Japanese women.
Our objective was to systematically analyze the evidence for an association between serum level long chain omega-3 polyunsaturated fatty acid (n-3 PUFA) and prostate cancer risk from human epidemiological studies. STUDY PROCEDURES: We searched biomedical literature databases up to November 2011 and included epidemiological studies with description of long chain n-3 PUFA and incidence of prostate cancer in humans. Critical appraisal was done by two independent reviewers. Data were pooled using the general variance-based method with random-effects model; effect estimates were expressed as risk ratio with 95% confidence interval (CI). Heterogeneity was assessed by Chi(2) and quantified by I(2), publication bias was also determined.
In total, 12 studies were included. Significant negative association was noted between high serum level of n-3 PUFA doc-osapentaenoic acid (DPA) and total prostate cancer risk (RR:0.756; 95% CI 0.599, 0.955; p = 0.019). Likewise, a positive association between high blood level of fish oil contents, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and high-grade prostate tumour incidence (RR:1.381; 95% CI 1.050, 1.817; p = 0.021) was noted; however, this finding was evident only after adjustment was done on interstudy variability through the removal of a lower quality study from the pool.
High serum levels of long chain n-3 PUFA DPA is associated with reduced total prostate cancer risk. While high blood level of EPA and DHA is possibly associated with increased high-grade prostate tumour risk.
Fresh minced beef muscle inoculated with Citrobacter freundii, Pseudomonas fluorescens or Listeria innocua was subjected to high hydrostatic pressures from 50 to 400 MPa for 20 min at 4, 20, 35 and 50°C. At 20°C, complete inactivation (more than 5 log cycles) was observed at pressures above 200 MPa for P. fluorescens, above 280 MPa for C. freundii and above 400 MPa for L. innoccua. Higher (50 or 35°C) or lower (4°C) temperatures enhanced the effects of pressure. The greatest reduction was obtained at 50°C. At a given pressure, surviving microorganisms decreased exponentially with time, and a decimal reduction time could be calculated for each microorganism (23.8 min at 150 MPa for P. fluorescens, 14.7 min at 230 MPa for C. freundii and 6.5 min at 330 MPa for L. innocua). Partial discoloration of meat was observed after 10 min pressurization above 150 MPa. Minced beef muscle lost its red colour and became grey after 10 min pressurization above 350 MPa.
a b s t r a c t Effect of high pressure treatment on thermal properties of amorphous and semi-crystalline polylactides (PLA) was studied. Three different PLA isomers (D, L and DL) with molar mass in the range of 3800–6200 were pressurized (350, 450 and 650 MPa) for a holding time of 15 min and the process temperature was maintained in the range of 22–26 °C. Thermal properties (glass transition temperature, melting behavior and crystallinity) of post-process samples were analyzed by a differential scanning calorimetery (DSC) and compared with untreated sample. The glass transition temperature (T g) was found to decrease as pressure was applied to lactides. During pressure treatment, it was observed that both melting and crys-tallization peak of L-isomer were significantly reduced at 650 MPa and the observation was quantified by decrease in fusion (DH m) and crystallization enthalpy (DH c). Fourier transform infrared (FTIR) spectros-copy could not detect the change in the crystalline band (1300–1150 cm À1) of pressure treated L-isomer. This study suggests that PLA could be further experimented for development of food packaging material under high pressure treatment either individually or in combination with other materials.
Twenty-five brands of beefburgers were bought at retail in the United Kingdom, and their weights and dimensions, chemical composition, compressive strength and expressible fluid measured before and after grilling and compared with sensory evaluations. Compressive strength of grilled burgers measured with a punch and die, averaged 2.6 × 104 Nm−2 and varied from 1.1 to 4.6 × 104Nm−2 between brands. Beefburgers with a more rubbery, cohesive and coarser, tougher texture had higher compressive strength, higher total nitrogen, higher defatted meat content and more acceptable texture. The major variation in texture between brands was a combination of the sensory attributes rubberiness and tenderness of particles, and 70% of that principal component was accounted for by linear combination of three objective variables with measurements of strength predominant. The second principal sensory component, composed mainly of moistness and comminution attributes, was related to chemical assays and expressible fluid. These findings support the interpretation of the sensory profile as a primary component involving behaviour under stress and strain and a secondary involving perception of structure, composition and moistness.
A direct sensing method for monitoring meat quality was developed. The sensor is composed of an electrode and a platinum electrode on which putrescine oxidase or xanthine oxidase were immobilized to estimate bacterial spoilage or the progress of aging, respectively. A potential-step chronoamperometric method was applied in which the potential was stepped from 300 mV to 600 mV. A linear relationship was obtained between 5 and 60 nmol g−1 for putrescine (Put) and 0.05 and 1.0 μmol g−1 for hypoxanthine (Hx). The coefficient of variation was 0.75% for 20 nmol ml−1 Put solution and 2.2 for a meat sample using the putrescine sensor, and 1.09% for 0.25 μmol ml−1 Hx solution and 2.6% for a meat sample using the xanthine sensor. The pH requirements and substrate selectivity were suitable for the direct measurement of substrates on the surface of meat. From the results of practical experiments, the direct sensing method was indicated to be useful with some modifications for the estimation of meat quality during aging.
This paper describes the effects of high-pressure treatment on proteolytic enzymes in muscle, especially catheptic enzymes which influence meat tenderization, and on acid phosphatase, used as an index of disruption of lysosomal membranes. Acid phosphatase activity in the extract from pressurized muscle increased with increasing pressure applied to the muscle up to 500 MPa. Activity of cathepsin B, D and L increased up to 400 MPa, then tended to decrease at 500 MPa. Cathepsin H and aminopeptidase B decreased with the increasing pressure. Measurements of enzymic activity in the pressurized crude extract, to investigate the pressure effect on the enzymes themselves, showed that all enzymes studied in this paper lost their enzymic activity as applied pressure increased. When the pressurized extracts were subjected to the gel-filtration chromatography, a decrease in the activities of cathepsin H and aminopeptidase B and an increase in the activities of cathepsins B and L and acid phosphatase were observed. It seems that the decrease in activity of the enzymes eluted early from the column (cathepsin H and aminopeptidase B) is due to decrease in the amount of protein eluted by the pressure treatment, whereas the increase in activity of the enzymes eluted late (cathepsin B, L and acid phosphatase) is due to an increase in the amount of protein eluted. From the results, it was concluded that the pressure-induced increase in the amount of protease activity in the muscle was due to the release of the enzymes from lysosomes.
The effects of high pressure (to 800 MPa) applied at different temperatures (20-70 °C) for 20 min on beef post-rigor longissimus dorsi texture were studied. Texture profile analysis showed that when heated at ambient pressure there was the expected increase in hardness with increasing temperature and when pressure was applied at room temperature there was again the expected increase in hardness with increasing pressure. Similar results to those found at ambient temperature were found when pressure was applied at 40 °C. However, at higher temperatures, 60 and 70 °C it was found that pressures of 200 MPa caused large and significant decreases in hardness. The results found for hardness were mirrored by those for gumminess and chewiness. To further understand the changes in texture observed, intact beef longissimus dorsi samples and extracted myofibrils were both subjected to differential scanning calorimetry after being subjected to the same pressure/temperature regimes. As expected collagen was reasonably inert to pressure and only at temperatures of 60-70 °C was it denatured/unfolded. However, myosin was relatively easily unfolded by both pressure and temperature and when pressure denatured a new and modified structure was formed of low thermal stability. Although this new structure had low thermal stability at ambient pressure it still formed in both the meat and myofibrils when pressure was applied at 60 °C. It seems unlikely that structurally induced changes can be a major cause of the significant loss of hardness observed when beef is treated at high temperature (60-70 °C) and 200 MPa and it is suggested that accelerated proteolysis under these conditions is the major cause.