Impact of Irradiation in Meat Quality on Pork Sausage Products Using Hot and Cold Carcasses, Stored at Different Aging Temperatures

Edirisinghe Dewage Nalaka Sandun Abeyrathne,남기창 경상국립대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.1

This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.

Combined Effect of Post-Slaughtering Storage and Single Beam Irradiation on Physiochemical Quality of Pork Leg Meat Stored at Different Temperatures

Edirisinghe Dewage Nalaka Sandun Abeyrathne,Ki-Chang Nam 경상대학교 농업생명과학연구원 2021 농업생명과학연구 Vol.55 No.6

Post-slaughtering storage of pork meat is important to improve the flavor and texture profile. Although irradiation of meat improves the keeping qualities of red meat, less work was done on the effect of quality in irradiated pork leg meat during post-slaughtering storage. Therefore, this study was done to compare low dosages of single beam irradiation treated pork leg meat on eating quality parameters over the nontreated meat stored at different storage temperatures. Freshly slaughter pig carcasses were brought to the irradiation unit for treatment. Pork leg meat was treated at 2 kGy with single beam. Treated (2 kGy) and non-treated pork leg meat were kept in three different temperatures as 2, 10 and 25°C for 1, 3 and 5 days and analyzed for cooking loss, shear force, color and nitrogenous flavor compounds. Cooking loss in day 5 in irradiated pork leg (30.29) was significantly lower than the control (33.27) (p<0.05). Shear force of treated (1.93) and non-treated (1.29) pork leg meat after day 5 had significant difference (p<0.05). “L*” and “b*” values of pork leg meat had significant difference at day 5 compared non treated leg meat (p<0.05) whereas the “a*” value was increased with storage time and temperature. Hypoxanthine level was significantly lower in pork leg meat at day 5 in treated (16.07) and non-treated (24.59) meats at 25°C (p<0.05) whereas the changes in AMP, IMP and Inosine was not significantly difference (p>0.05). As conclusion, post-slaughtering storage and irradiation with single beam of 2 kGy could ensure the meat quality of leg pork at even higher storage temperatures, with cooking loss, tenderness, flavor and the color which will be benefited in the processing industry.

Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Shine Htet Aung,Edirisinghe Dewage Nalaka Sandun Abeyrathne,Md. Altaf Hossain,정두연,김현철,조철훈,남기창 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.4

Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4℃ in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.

Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle

Shine Htet Aung,Edirisinghe Dewage Nalaka Sandun Abeyrathne,Mahabbat Ali,Dong Uk Ahn,최영선,남기창 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.1

Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions. The levels of hydrolysates were evaluated by 15% sodium dodecyl sulfate polyacrylamide gel electrophoresis. The antioxidant, metal-chelating, and angiotensin I-converting enzyme (ACE) inhibitory properties of intact blood plasma and selected hydrolysates were investigated. Accordingly, two plasma hydrolysates by protease (pH 6.5/55℃/3 h) and thermolysin (pH 7.5/37℃/3–6 h) were selected for analysis of their functional properties. In the oil model system, only goat blood plasma had lower levels of thiobarbituric acid reactive substances than the control. The diphenyl picrylhydrazyl radical scavenging activity was higher in cattle and goat plasma than in proteolytic hydrolysates. Ironchelating activities increased after proteolytic degradation except for protease-treated cattle blood. Copper-chelating activity was excellent in all test samples except for the original bovine plasma. As for ACE inhibition, only non-hydrolyzed goat plasma and its hydrolysates by thermolysin showed ACE inhibitory activity (9.86±5.03% and 21.77±3.74%). In conclusion, goat plasma without hydrolyzation and its hydrolysates can be a good source of bioactive compounds with functional characteristics, whereas cattle plasma has a relatively low value. Further studies on the molecular structure of these compounds are needed with more suitable enzyme combinations.

Application of bio-preservation to enhance food safety: A review

Nethma Samadhi Ranathunga,Kaushalya Nadeeshani Wijayasekara,Edirisinghe Dewage Nalaka Sandun Abeyrathne 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.2

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives

Mahabbat Ali,Shine Htet Aung,Edirisinghe Dewage Nalaka Sandun Abeyrathne,박지영,정종현,장애라,정종연,남기창 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (–)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. Onethird of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at –18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (–), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

Effects of two plant waxes as a coating material on internal attributes of chicken eggs stored under room temperature

( Herath Mudiyansalage Nuwan Chaminda Ratnayake ),( Herath Mudiyanselage Jagath Chaminda Pitawala ),( Edirisinghe Dewage Nalaka Sandun Abeyrathne ) 한국축산학회 2021 축산기술과 산업 Vol.8 No.2

Surface coatings of eggs are used to extend the shelf life and minimize economic loss. Edible mineral oil is used as a coating material but several problems associated with it and plant waxes are tested as alternatives. “Boomi” (Litsea glutinosa) and “dawul kurundu” (Neolitsea cassia) is found throughout Sri Lanka and barks of these trees are widely used in indigenous medicine due to their antibacterial properties. But, information on these waxes on egg quality attributes does not exist. Objective of this research was to check the effect of “boomi” and “dawul kurundu” waxes as an external coating material on shelf life and internal quality of chicken eggs stored under room temperature. Total of 372 freshly laid brown, medium sized (55-60 g), clean eggs were purchased from a layer farm. Eggs were individually weighed and coated with “boomi” wax (1.0:6.5), “dawul kurundu” wax (01:10) and mineral oil while non coated eggs were used as negative control. Weight loss, change in air sac volume, Haugh unit (HU), yolk color, albumen and yolk pH, yolk index and FTIR analysis were determined at weekly basis for 6 weeks. Albumen and yolk pH increased with storage. But it is significantly lower in mineral coated eggs (p < 0.05). Whereas HU and yolk index decreased during storage in wax coated and non-coated eggs (p < 0.05). Grades of non-coated, “boomi” wax coated and “dawul kurundu” wax coated eggs were changed from AA to B within 4 weeks whereas in mineral oil coated eggs (MO) remain in AA. Weight loss of wax coated eggs were significantly higher compared to MOs (p < 0.05). FTIR analysis revels that the no chemical changes occur due to the wax. Increase of air sac was higher in noncoated eggs (5.39 ± 0.3 mm) after 42 days compared to “boomi” wax (4.59 ± 0.2 mm), “dawul kurundu” wax (3.27 ± 0.3 mm) and mineral oil (1.19 ± 0.3 mm) coated eggs. Thus, study showed that these two plant waxes had better qualities than non-coated eggs but less than the MOs.

Internal quality attributes of chicken eggs coated with Hik (Lannea coromandelica) and Mango (Mangifera indica) wax stored at room temperature

( Perummunnalage Udayanga Pushpakumara ),( Shan Randima Nawarathne ),( Herath Mudiyanselage Jagath Chaminda Pitawala ),( Edirisinghe Dewage Nalaka Sandun Abeyrathne ) 한국축산학회 2022 축산기술과 산업 Vol.9 No.2

Eggshell coating is a common practice used to improve the shelf-life of table eggs while mineral oils have been widely utilized as an effective coating material. Hik (Lannea coromandelica) and Mango (Mangifera indica) are tropical trees grown in the dry zone of Sri Lanka and their wax has film-forming properties. However, information on using Hik and Mango wax as a surface coating material on egg quality attributes is scarce and yet to be elucidated. Therefore, this study aimed to check the effect of Hik and Mango tree waxes as external coating materials and to evaluate the internal qualities and shelf life of eggs during storage. A total of 408 freshly laid, white, medium-sized (55-60 g), clean eggs were purchased, individually weighed, and arranged under a completely randomized design to obtain four different coating treatments as; 1) Negative control (non-coated eggs, NC), 2) Positive control (mineral oil-coated eggs, PC), 3) Hik Wax coated eggs (HW), and 4) Mango Wax coated eggs (MW) and stored at room temperature (27 ± 2℃) for five wks. Weight losses and internal quality parameters (Haugh unit [HU], albumen and yolk pH values, and microbial analysis) of eggs were measured weekly. Fourier transform infrared spectroscopy (FTIR) analysis was conducted to analyze the structural changes of egg albumen. Results revealed that HW and MW eggs had low weight loss (p < 0.05) than NC eggs. Compared with NC, PC, and HW eggs had significantly higher HU (p < 0.05) during the storage. Both plant wax coatings effectively reduced (p < 0.05) the albumen and yolk pH when compared to non-coated eggs. The egg yolk color did not change (p > 0.05) upon the coating treatment. All eggs were negatively performed for the Salmonella test. FTIR analysis confirmed that no chemical changes occurred in wax-coated eggs during the storage. In conclusion, coating eggs with Hik and Mango wax are not as effective as mineral oil, however, it was still effective in enhancing the shelf-life and improving the internal qualities of eggs rather than non-coating.

An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste

Wernakulasooriya Manikkage Jayani Chethana Minoli Tissera,Suramya Indunil Rathnayake,Edirisinghe Dewage Nalaka Sandun Abeyrathne,남기창 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.13

Portunus pelagicus shell waste is highly accumulatedin seafood processing factories and has lowcommercial applications. The objective of this study was tomodify and develop a scale-up, simple, and high-yieldingchemical method for extraction and purification of chitinand chitosan from P. pelagicus shell waste. The developedmethod included a new ‘‘pretreatment’’ process usingacetic acid followed by chemical treatments at eachpurification step. The final product was characterized byXRD and FTIR spectroscopy. Control chitin and chitosanwere produced using a pre-described method for comparison. Yields of crude chitin, chitosan, and purified chitosanwere 32.52 ± 0.68%, 26.28 ± 0.47%, and 21.78 ± 0.34%respectively whereas in the control chitin and chitosan theyields were 20.34 ± 0.72% and 13.79 ± 0.93% respectively(p\0.05). Better physicochemical and functionalproperties were recorded in the developed method(p\0.05). Hence the developed methodology can bescaled up and used in industrial applications.

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Gamaralalage Schithra Rukshan Eregama,Shine Htet Aung,Herath Mudiyanselage Jagath Chaminda Pitawala,Mahabbat Ali,이승윤,박지영,Edirisinghe Dewage Nalaka Sandun Abeyrathne,남기창 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs’ alteration in texture over time. Mediumsized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (–18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs’ hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm–1), amide I (1,626.2 cm–1), amide II (1,539.0 cm–1), C=O stretch of COO- (1,397 cm–1), asymmetric PO2- stretch (1,240 cm–1). Microscopic images confirmed structural changes in eggs stored at –18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white’s color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.