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The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards., Competing Interests: Declaration of Competing Interest The author have no conflicts of interest for disclose to paper entitled “Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile”., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

This study investigated the effect of a 50% reduction in sodium nitrite and the addition of nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the main attributes affected by this chemical additive in Bologna-type sausages. The modified treatments showed approximately 50% lower residual nitrite than the control throughout the storage (60 days at 4 °C). The proposed reformulation did not affect the color (L*, a*, and b*), and the ΔE values (< 2) demonstrated high color stability during storage. Physicochemical (TBARS and volatile compounds) and sensory analyses performed to evaluate oxidative stability indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies should be conducted to assess the effect of this reformulation strategy on the growth of pathogenic microorganisms impacted by nitrite., Competing Interests: Declaration of Competing Interest The author has no conflicts of interest for disclosing to the paper entitled “Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages”., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products., Competing Interests: Declaration of Competing Interest The author has no conflicts of interest. for disclosing to the paper entitled “Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?”, (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP) (0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this lipid reformulation on the nutritional, technological, oxidative, microbiological, and sensory quality of the burgers was evaluated during their refrigerated storage (4 °C for 12 days). The reformulated burgers displayed a reduction of >40% in fat and an increase of up to 10% in protein content. Lipid reformulation also increased the PUFA/SFA ratio and reduced the n-6/n-3 PUFAs ratio and the atherogenicity and thrombogenicity indices of the lipid fraction of the burgers. Including 5 and 10% of PP in the HEs made it possible to obtain burgers of high technological quality and with a sensory profile similar to full-fat products. PP was also efficient in reducing the increase in the lipid oxidation caused by the enrichment with n-3 PUFAs., Competing Interests: Declaration of Competing Interest The author has no conflicts of interest for disclosing to the paper entitled “Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality”., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (-18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat., (Copyright © 2021. Published by Elsevier Ltd.)

A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g -1 ) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Sterol analysis of complex matrices can be very laborious. To minimize the existing drawbacks, a new micro-method of sterols and squalene determination in cyanobacteria was developed and applied to monitor their production of Phormidium autumnale cultured heterotrophically. Sample extraction/saponification and GC analysis of the target compounds were optimized separately using Plackett-Burman design (PB) followed by a central composite rotational design (CCRD). The most influential variables were identified to maximize compound recovery. Chloroform presented the highest capability to extract all target compounds with a horizontal shaker table (HST) for homogenization in the saponification step. For the pretreatment, a small amount of chloroform was used for 90 min at 50 °C and 6 min for the saponification time. The sample introduction in the GC injector was studied by evaluating pressure and injector temperature. High response for sterols and squalene were obtained between 19 and 23 psi and at 310 °C of injection temperature. The new method was able to determine different sterol concentrations: 0.2-0.6 mg kg -1 of squalene, 5-18 mg kg -1 of stigmasterol, 6 mg kg -1 of cholesterol, and 3 mg kg -1 of β-sitosterol, showing high analytical performance and fulfilling all steps, thus proving to be a promising technique., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Trichlorfon is an organophosphate insecticide that is widely used on fish farms to control parasitic infections. It has been detected in freshwater ecosystems as well as in fishery products. There is a growing body of evidence to suggest that certain feed additives may reduce or prevent pesticide-induced toxicity in fish. The aim of the present study was to determine whether acute exposure to trichlorfon would alter bioenergetic homeostasis and alter fatty acid profiles in muscles of silver catfish (Rhamdia quelen). We also sought to determine whether rutin prevents or reduces these effects. Cytosolic and mitochondrial creatine kinase (CK) and activities of complexes II-III and IV in muscle were significantly inhibited by exposure to 11 mg/L trichlorfon for 48 h compared to effects in the unexposed group. Total content of polyunsaturated fatty acids (omega-3 and omega-6) were significantly lower in muscle of silver catfish exposed to 11 mg/L trichlorfon for 48 h than in the unexposed group. Addition of 3 mg rutin/kg feed increased CK activity and prevented inhibition of complex IV activity, as well as preventing all alterations of muscle fatty acid profiles elicited by exposure to trichlorfon. No significant differences were observed between groups with respect to muscle adenylate kinase or pyruvate kinase activities, as well as total content of saturated and monounsaturated fatty acids. Our findings suggest that exposure (48 h) to 11 mg trichlorfon/L water inhibits cytosolic and mitochondrial CK activity in muscle. Trichlorfon also affects activities of complexes II-III and IV in respiratory chain, with important consequences for adenosine triphosphate production. The pesticide alters fatty acid profiles in the fish and endangers human consumers of the product. The most important finding of the present study is that inclusion of rutin improves bioenergetic homeostasis and muscle fatty acid profiles, suggesting that it reduces trichlorfon-induced muscle damage., (Copyright © 2020 Elsevier Inc. All rights reserved.)

Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (-18 °C). The JPE exhibited 1.72 mg/mL of phenolic compounds and 57,741.67 μmol TE/mL of antioxidant capacity. In addition, the MHG extraction eliminated the mesophilic bacteria from the jabuticaba peel. The burgers made with HE and without the addition of JPE showed a 5-fold increase in TBARS values when compared to the control. On the other hand, the addition of 10% JPE to HE was effective to maintain the lipid oxidation similar to the control until the 60th day of storage. Besides, the incorporation of JPE into HE reduced the sensory defects caused by the lipid reformulation., Competing Interests: Declaration of Competing Interest The author have no conflicts of interest for disclose to paper entitled “Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: a green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils”., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

This study evaluated the reduction of cooking time of mortadellas using ultrasound (US, 25 kHz) and the effects on the oxidative and microbiological quality of the product. Three cooking conditions were studied: control, cooking time traditionally adopted by the meat industry; TUS and TWUS: cooking with and without US application and 50% reduction of the traditional cooking time, respectively. The application of US did not increase the peroxide, conjugated dienes, and TBARS indices and did not accelerate the protein oxidation. In addition, no significant changes were observed in the color of the mortadellas subjected to ultrasonic-assisted cooking. TUS and control presented a similar mesophilic, psychrotrophic and lactic acid bacteria counts during storage. The ultrasonic-assisted cooking provided a faster increase and higher homogeneity in the internal temperature of the mortadellas. Therefore, the US can be considered a promising technology to improve the cooking process of mortadellas., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The use of ultrasound (US) has proven to be an effective tool in the preparation of emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in meat emulsions for 5.5 min, at 25 kHz frequency and 60% amplitude, and the temperature behavior, yield, emulsion stability, texture, and lipid and protein oxidation were evaluated. The results showed that the wave propagation mode in the US bath exerts a great influence on the increase of temperature of meat emulsions. The distribution of cavitation in normal operating mode significantly favored (P < .001) a higher yield (88.7%) and emulsion stability, with good values of cohesiveness (0.76), hardness (26.9 N), and chewiness (26.1 N), not increasing lipid and protein oxidation. Therefore, this study has proven that that the use of normal US operating mode improved the technological quality of meat emulsions., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The control, HCO, and HM1 groups were characterized for volatile compounds produced by lipid and protein oxidation, and sensory descriptors related to lipid oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture. In addition, liking scores were positively correlated to the descriptors that characterized the HM2 and HM3 groups., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

In the first part of this study, the oxidative stability of chia oils enriched with rosemary by ultrasound-assisted extraction (UAE) and by a conventional maceration extraction (CME) was evaluated. In the second part, chia oil enriched with rosemary by UAE or CME was microencapsulated and used to replace 50% fat in burgers. The oxidative and sensory quality of burgers were evaluated during 120 days of storage at -18 °C. Chia oil enriched with rosemary by UAE presented a higher oxidative stability compared to CME. Higher Eh and TBARS values were found in burgers containing chia oil microparticles without rosemary. The burgers produced with chia oil microparticles enriched with rosemary by UAE showed greater oxidative stability than other treatments, mainly after cooking. Furthermore, the incorporation of rosemary antioxidants to chia oil reduced the sensory defects caused by the lipid reformulation., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The aim of the study was to investigate the effect of the oral administration of tucumã oil (Astrocaryum vulgare) on glucose and insulin levels, oxidative status, and pancreatic genotoxic parameters of alloxan-induced diabetic mice. The animals were divided into four groups (n = 6 each): control/water; control/tucumã oil; diabetic/water; diabetic/tucumã oil treated for 14 days with 5.0 mL kg -1 via oral gavage. Gas chromatograph characterization demonstrated that oleic/elaidic fatty acid is the most abundant component present in this oil, followed by palmitic and stearic fatty acids. Our results demonstrated an increase (p < 0.05) in water and food intake, blood glucose, thiobarbituric acid reactive species (TBARS) levels, damage index, and frequency of damage; conversely body weight, insulin levels, catalase (CAT) and superoxide dismutase (SOD) activities, and cell viability were decreased in the diabetic/water group compared to the control/water group. The treatment with tucumã oil prevented these alterations in the diabetic/tucumã oil group compared to the diabetic/water group, and restored these parameters near to the control/water group. In summary, our findings demonstrated that treatment with tucumã oil causes a hypoglycemic effect improving insulin levels and antioxidant/oxidant status, and has a protector effect against pancreatic damage induced by oxidative stress in alloxan-induced diabetic mice., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Background: Polychlorinated biphenyls (PCBs) are food-chain contaminants that have been shown to contaminate foods worldwide. The newborn are exposed to these organochlorine compounds across the placenta and through breastfeeding. They are proven to be carcinogenic and may contribute to congenital malformation etiology., Methods: This study examined levels of five PCB congeners (28, 52, 138, 153 and 180) in umbilical cord serum samples from 148 newborns from Rio Grande do Sul state, Brazil. Serum concentrations of PCBs were analyzed by gas chromatography with electron capture detection and mass spectrometry., Results: Levels of ∑PCBs ranged from 0.35 to 55.17 ng/ml in umbilical cord serum positive samples, and PCB 138 was the most prevalent congener. Only 7.4% of samples presented no PCB congener., Conclusions: Some PCB congener cord serum levels were related to the locale of the mothers' residence, smoking and drinking habits, fruit consumption, and congenital malformation., (Copyright © 2015 Elsevier B.V. All rights reserved.)

Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively., (Copyright © 2011 Elsevier Ltd. All rights reserved.)

Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content., (Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)

A broader characterization of industrial wastewaters, especially in respect to hazardous compounds and their potential toxicity, is often necessary in order to determine the best practical treatment (or pretreatment) technology available to reduce the discharge of harmful pollutants to the environment or publicly owned treatment works. Using a toxicity-directed approach, this paper sets the base for a rational treatability study of polyester resin manufacturing. Relevant physical and chemical characteristics were determined. Respirometry was used for toxicity reduction evaluation after physical and chemical effluent fractionation. Of all the procedures investigated, only air stripping was significantly effective in reducing wastewater toxicity. Air stripping in pH 7 reduced toxicity in 18.2%, while in pH 11 a toxicity reduction of 62.5% was observed. Results indicated that toxicants responsible for the most significant fraction of the effluent's instantaneous toxic effect to unadapted activated sludge were organic compounds poorly or not volatilized in acid conditions. These results led to useful directions for conducting treatability studies which will be grounded on actual effluent properties rather than empirical or based on the rare specific data on this kind of industrial wastewater.

Gene transcription mediates many vital aspects of mammalian embryonic development. A comprehensive characterization and analysis of the dynamics of gene transcription in the embryo is therefore likely to provide significant insights into the basic mechanisms of this process. We used microarrays to map transcription in the mouse embryo in the important period from embryonic day 8 (e8.0) to postnatal day 1 (p1) during which the bulk of the differentiation and development of organ systems takes place. Analysis of these expression profiles revealed distinct patterns of gene expression which correlate with the differentiation of organs including the nervous system, liver, skin, lungs, and digestive system, among others. Statistical analysis of the data based on Gene Ontology (GO) group annotation showed that specific temporal sequence patterns in gene class utilization across development are very similar to patterns seen during the embryonic development of Drosophila, suggesting conservation of the temporal progression of these processes across 550 million years of evolution. The temporal profiles of gene expression and activation of processes revealed here provide intriguing insights into the mechanisms of mammalian development, embryogenesis, and organogenesis, as well as into the evolution of developmental processes.