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Astaxanthin is a very strong antioxidant typically fed to rainbow trout mainly to alter the color of its' meat to red. In our study, we incorporate a relatively low concentration of astaxanthin into the diet of common carp to enhance the chemical parameters and oxidation stability of carp meat without altering the typical coloration of meat. Also, we observed the fatty acid profile of reared fish. We observed an increase in protein content in animals with astaxanthin dietary addition. It was not statistically significant, but we observed a lowering of fat content in experimental groups. Regarding lipid oxidation, we did not observe any significant effect of astaxanthin on malondialdehyde production in samples. Fatty acid profiles were determined by gas chromatography and then compared. Only significant differences were observed in stearic and arachidonic acid and in the experimental group with lower astaxanthin addition. Our results conclude that dietary astaxanthin has no adverse effect on fatty acid profile or oxidation stability during storage (at -18 °C). On the other hand, astaxanthin has the potential to enhance the protein and lower the fat content, even in low concentrations. [ABSTRACT FROM AUTHOR]

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of Thymus serpyllum (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thyme and inoculated the sous vide deer meat with Pseudomonas aeruginosa for seven days at 4 °C in an effort to prolong its shelf-life. Against P. aeruginosa, the essential oil exhibited potent antibacterial action. The findings of the minimal biofilm inhibition concentration (MBIC) crystal violet test demonstrated the substantial antibiofilm activity of the TSEO. The TSEO modified the protein profiles of bacteria on glass and plastic surfaces, according to data from MALDI-TOF MS analysis. Moreover, it was discovered that P. aeruginosa was positively affected by the antibacterial properties of TSEO. The anti-Pseudomonas activity of the TSEO was marginally higher in vacuum-packed sous vide red deer meat samples than in control samples. The most frequently isolated species from sous vide deer meat, if we do not consider the applied bacteria Pseudomonas aeruginosa, were P. fragi, P. lundensis, and P. taetrolens. These results highlight the antibacterial and antibiofilm qualities of TSEO, demonstrating its potential for food preservation and extending the shelf-life of deer meat. [ABSTRACT FROM AUTHOR]

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method. [ABSTRACT FROM AUTHOR]

Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO's antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat. [ABSTRACT FROM AUTHOR]

The aim of the work was to evaluate the meat performance, colour and basic chemical composition (g.100 g-1 of water, protein, fat, and cholesterol) of the breast and tight muscles (n=20) of the California pigeons. The L* values of the California pigeons ranged from 33.38 (breast muscle) to 43.63 (tight muscle) and significant differences (P≤0.05) were observed between the breast and tight muscle. The a* value ranged from 10.03 (tight muscle) to 14.77 (breast muscle). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest values were measured in the tight muscle (11.50) and lower in the breast muscle (9.84). The proportion of breast (42.80%) and tight (14.90%) from the carcass weight of California pigeons is relatively high, and a high average carcass yield (71.12%) was also found. The water content varied from 70.51% (tight muscle) to 72.37% (breast muscle). The average protein content of breast and tight muscle was 23.68 g.100 g-1. The higher fat content was measured in tight muscle (2.95 g.100 g-1) and lower (1.21 g.100 g-1) in breast muscle. The cholesterol content in meat from California pigeons ranged from 0.044 g.100 g-1 (breast muscle) to 0.071 g.100 g-1 (tight muscle). [ABSTRACT FROM AUTHOR]

The research was aimed at studying the influence of sous vide heat treatment on the microbiological quality of fish meat marinated in honey sauce. The samples were vacuum packed and cooked at 55°C, 60°C, 65°C and 70°C for 15 minutes. The samples were first stored for 24 hours at 4°C and then stored for 7 days at 4°C. The microbiological quality of fish meat in honey sauce were examined. Microbiological indicators such as the total viable count (TVC), the number of coliform bacteria (CB) and the lactic acid bacteria (LAB) were determined. The microbiota was identified by mass spectrometry using a MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts varied significantly depending on temperature and storage in honey sauce. TVC in raw fish meat was 2.89 log CFU.g-1 stored at 4°C. TVC in raw fish meat was 4.56 log CFU.g-1 after 7 days of storage at 4°C. TVC in sous vide fish meat samples without honey ranged from 1.62 to 3.02 log CFU.g-1. TVC in sous vide fish meat samples with honey sauce was < 1 log CFU.g-1. The presence of coliform bacteria was not detected in the samples. LAB in raw fish meat was 2.47 log CFU.g-1 in the sample stored at 4°C. LAB in raw fish meat was 2.77 log CFU.g-1 after 7 days of storage at 4°C. LAB in sous vide fish meat samples without honey ranged from < 1 to 1.33 log CFU.g-1. LAB in sous vide fish meat samples with honey sauce ranged from < 1 to 2.66 log CFU.g-1. Our results show, that in the samples that were stored in honey sauce, the number of microorganisms decreased and even no microorganisms were detected. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the main slaughter characteristics, chemical composition and sensory properties of meat obtained from 9-month-old male nutria (Myocastor coypus). The animals were killed at the farm, deboned, gutted and frozen. Meat samples were taken from the back, thigh and shoulder. Carcass yield, as well as water content, total protein and crude fat were determined in the laboratory. The energy content was calculated based on the conversion coefficients for protein and fat. The sensory evaluation was performed with a 5-point system for each monitored feature. Average of carcass yield without head was 54.73%. The average of water content varied from 72.80 (shoulder) to 73.68 g.100 g-1 (back), total protein oscillated from 20.78 (shoulder) to 21.65 g.100 g-1 (back), crude fat ranged from 3.65 (back) to 6.10 g.100 g-1 (shoulder). The average energy value was observed to range from 500.17 (back) to 577.91 kJ.100 g-1 (shoulder). The sensory evaluation of the observed meat from the carcass parts was high (4.14 - 4.21 points). [ABSTRACT FROM AUTHOR]

Microorganisms present from pollen, dust, air, soil and nectar may be present in the honey. However, microbial contamination can also occur from food handling, equipment and cross-contamination, which can be controlled by standard hygiene and good manufacturing practice. The aim of the present was to evaluate the impact of the hygiene level in the process of honey production on the quality and safety of the final product. All samples were divided into 3 groups: samples of primary contamination (beehive environment), secondary contamination (tools on honey production) and samples of honey from Hurbanovo in Slovakia. Samples were taken in two different periods, in June and September. In these samples: number of total viable count (TVC), coliform bacteria (CB) and filamentous microscopic fungi (FMF) were analyzed. Plate count agar (PCA) was used to determine of TVC, violet red bile lactose agar (VRBL) was used to determine of CB, and malt extract agar (MEA) was used to determine of FMF. After counting, the species of microorganisms were identified using the MALDI-TOF MS Biotyper. The average value of TVC was 4.29 log CFU x cm-2 in the samples of primary contamination taken in June, and 2.04 log CFU x cm-2 in the samples taken in September. Average value of TVC was 2.6 log CFU x cm-2 in the samples of secondary contamination taken in June, and 1.85 log CFU.cm-2 in the samples taken in September. Average value of TVC ranged from 1.67 log CFU x g-1 to 2.7 log CFU x g-1 in honey samples. Coliform bacteria (CB) were present only in the samples taken in September. The average number of CB was 1.75 log CFU x cm-2 in the samples of primary contamination and 2.47 log CFU x cm-2 in the samples of secondary contamination. CB were not present in the honey samples. FMF were not present in the samples. The most commonly isolated bacteria were bacteria of genera: Acinetobacter, Staphylococcus, Bacillus, Sphingomonas, Pseudomonas and Ralstonia. Although contaminating microorganisms are present in the environment during honey production, the number of microorganisms is minimal or non-existent in the final product. [ABSTRACT FROM AUTHOR]

The aim of the work was to evaluate the colour and basic chemical composition (% of water, protein, fat and cholesterol) of the muscles: back (m. longissimus dorsi - MLD), shoulder (m. deltoideus - MD) and thigh (m. semimembranosus - MSM) (n=12) of the European badger. The L* values of the European badger ranged from 31.02 (MLD) to 36.81 (MSM) and significant differences (P=0.05) were observed between the MSM and MD, respectively MLD. The a* value ranged from 12.60 (MD) to 13.80 (MSM). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest values were measured in the MSM (11.17) and lower in the MD (8.58), respectively MLD (8.10). The water content varied from 73.13% (MLD) to 74.11% (MD) with no significant differences between the monitored muscles of the European badger (P=0.05). The average protein content of MD, MLD and MSM was 22.67 g.100 g-1, whereas the highest content of protein was recorded in MLD (22.77 g.100 g-1) (P=0.05). The highest fat content was measured in MSM (2.06 g.100 g-1) and the lowest (0.95 g.100 g-1) in MD. We observed significant differences (P=0.05) in fat content of MLD and MD compared to MSM. The cholesterol content in meat from wild European badgers hunted in Slovakia ranged from 0.52 g.100 g-1 (MD) to 0.61 g.100 g-1 (MSM). The significant differences (P=0.05) were between the MSM and MD. [ABSTRACT FROM AUTHOR]