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An Overview of Nanotechnology-Based Innovations in Food Packaging
Published in Shiji Mathew, E.K. Radhakrishnan, Nano-Innovations in Food Packaging, 2023
Gemechu Berhanu Kerorsa, Mahendra Pal
Oxygen scavengers in conjunction with modified environment packaging have been used in the meat industry to maintain the color of fresh diets and to improve the optical satisfactoriness of meats (Tewari et al., 2002). The oxygen scavengers in the package are used to maintain a low oxygen concentration (0.1%) to prevent metmyoglobin concentration (Emanuel and Sandhu, 2019). These days, both producers and consumers require an entire absence of O2 in oxygen-free food packaging. Therefore, there exists a big demand for nontoxic oxygen-free packaging systems and irreversible O2 sensors with packaging accomplished under nitrogen or vacuum. One such instance of an O2 sensor is an ultraviolet-activated colorimetric O2 indicator developed (Dasgupta and Ranjan, 2018). An ideal oxygen scavenger relies on the O2 trapped within the food, O2 level in the product, and equipment packaging absorptivity. In tallying to being able to rivet a huge amount of oxygen, the scavenger has to be harmless to the human body and be economical (Cerisuelo et al., 2019). Oxygen scavenging packaging using enzymes among polyethylene films has also been developed (Lopez-Rubio et al., 2006).
Reaction Kinetics in Food Systems
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Ricardo Villota, James G. Hawkes
Myoglobin is the major heme-protein pigment that has been often overlooked in terms of kinetic stability either during thermal processing or during storage. It is responsible for the visual appeal whether as freshly wrapped meat on the shelf in the market or after cooking, and also plays an important role in the initiation of oxidation of meat. Since most of the iron from hemoglobin is removed from the animal after slaughter, myoglobin retains about 95% or more of the remaining iron. This myoglobin pigment is actually a complex muscle protein comprised of a protein moiety (globin) and a non-peptide portion referred to as the heme consisting of a central iron atom within a porphyrin ring. The color of myoglobin is actually purple but may be oxygenated to a bright red, oxymyoglobin, with a reduced ferrous state or may be oxidized to metmyoglobin with the oxidized ferric state.
Electrochemical Studies in Microemulsions
Published in Promod Kumar, K. L. Mittal, Handbook of Microemulsion Science and Technology, 2018
Onuoha et al. [97] reported that ferrylmyoglobin species, which are active oxidant forms of myoglobin, can be prepared by electrochemical reduction of metmyoglobin in the presence of oxygen in aqueous neutral buffer and in microemulsions. Mb facilitates the reduction of oxygen to hydrogen peroxide, which oxidizes nearly all of the Mb in solution to ferrylmyoglobin. Oxidation reactions with ferrylmyoglobin were demonstrated [97]. Fiftyfold higher yields of styrene oxide and benzaldehyde were obtained in a microemulsion compared to electrochemical or chemical oxidation of styrene in pH 7.4 buffer.
Hot-air impingement roast drying of beef jerky: Effect of relative humidity on quality attributes
Published in Drying Technology, 2023
Wen-Kai Zhang, Chunjiang Zhang, Biao Qi, Arun S. Mujumdar, Long Xie, Hui Wang, Jia-Bao Ni, Hong-Wei Xiao
The quality of beef jerky is determined by a combination of tenderness, appearance, flavor, and juiciness. Tenderness is considered to be the most important qualitative characteristic of meat, which is usually characterized by shear force.[11] Muscles of meat comprise approximately 75% water that acts as a plasticizer of muscle proteins and is lost from the myofibrillar lattice structure during heat processing, which could change the protein structure and muscle fiber shape.[12] Therefore, moisture distribution has an important influence on the texture of beef jerky. Magnetic resonance imaging (MRI) can transform the signal generated by hydrogen proton magnetic resonance into an image without damaging the sample, which can be used to study the moisture distribution.[13,14] An appropriate analysis of the microstructure of muscle is essential to understand the changes in muscle fibers and the quality of beef jerky. Scanning electron microscopy (SEM) can be used to investigate the microstructure changes of food material during processing.[13] Color is one of the most important quality attributes, which influences consumers’ acceptability of beef jerky. And it is mainly determined by the amount of myoglobin, its redox status, and the heat-dependent denaturation.[15] Kim et al.[16] observed that meat discoloration due to the formation of metmyoglobin (MMb), the oxidized form of myoglobin, is considered to indicate an inferior or old product, and the increasing of MMb formation will reduce its market value. Beef contains a lot of unsaturated fatty acid, which led to lipid oxidation reactions during heat processing. It can generate reactive secondary products, such as aldehydes and ketones, that are responsible for off-odors.[17] Modifications of protein by aldehyde products of lipid peroxidation are also believed to contribute to neuronal death in Alzheimer’s disease.[18] Thus strategies to inhibit lipid oxidation during meat processing have been attracted much attention.[19] Many external factors affect the degree of lipid oxidation such as temperature and oxygen concentration.[20] Speckhahn et al.[10] found that the absence of oxygen during superheated steam drying of beef led to a low degree of lipid oxidation and prevented the generation of off-flavors. The acceptability of beef jerky by the consumer is influenced by its characteristic aroma and flavor.[5] The interaction of lipid oxidation, Maillard reaction and vitamin thermal degradation that produce volatile flavor components with a unique roasted meat aroma.[20] Electronic nose technology was widely used to analyze the volatile flavor of cooked meat.[9]