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The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid oxidation was assessed in FFMPs by measuring peroxide values (PVs), thiobarbituric acid reactive substances (TBARS) and aroma volatiles using headspace (HS) solid-phase microextraction (SPME) coupled to gas-chromatography-mass spectrometry (GC-MS). The antioxidant potency of c: ca: ra exhibited a concentration-related effect (308 ppm > 200 ppm > 77 ppm), with the highest concentration being the most effective at controlling the formation of TBARS and PVs. At a concentration of 308 ppm c: ca: ra were particularly effective (p < 0.05) in inhibiting all the evaluated oxidation indices (primary and secondary) compared to the control samples, but in some cases less effectively (p < 0.05) than butylated hydroxyanisole: butylated hydroxytoluene (BHA: BHT) (200 ppm).
Katerina Tzima; Nigel Brunton; Noel McCarthy; Kieran Kilcawley; David Mannion; Dilip Rai. The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage. Antioxidants 2021, 10, 762 .
AMA StyleKaterina Tzima, Nigel Brunton, Noel McCarthy, Kieran Kilcawley, David Mannion, Dilip Rai. The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage. Antioxidants. 2021; 10 (5):762.
Chicago/Turabian StyleKaterina Tzima; Nigel Brunton; Noel McCarthy; Kieran Kilcawley; David Mannion; Dilip Rai. 2021. "The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage." Antioxidants 10, no. 5: 762.
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F 90 10 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log10 CFU g−1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.
Federico Lian; Enrico De Conto; Vincenzo Del Grippo; Sabine Harrison; John Fagan; James Lyng; Nigel Brunton. High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods 2021, 10, 955 .
AMA StyleFederico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine Harrison, John Fagan, James Lyng, Nigel Brunton. High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods. 2021; 10 (5):955.
Chicago/Turabian StyleFederico Lian; Enrico De Conto; Vincenzo Del Grippo; Sabine Harrison; John Fagan; James Lyng; Nigel Brunton. 2021. "High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)." Foods 10, no. 5: 955.
Bisphenol A (BPA) is a commonly used compound in many industries and has versatile applications in polycarbonate plastics and epoxy resins production. BPA is classified as endocrine-disrupting chemical which can hamper fetal development during pregnancy and may have long term negative health outcomes in humans. Dietary sources, main route of BPA exposure, can be contaminated by the migration of BPA into food during processing. The global regulatory framework for using this compound in food contact materials is currently not harmonized. This review aims to outline, survey, and critically evaluate BPA contamination in meat products, including level of BPA and/or metabolites present, exposure route, and recent advancements in the analytical procedures of these compounds from meat and meat products. The contribution of meat and meat products to the total dietary exposure of BPA ranges between 10 and 50% depending on the country and exposure scenario considered. From can lining materials of meat products, BPA migrates towards the solid phase resulting higher BPA concentration in solid phase than the liquid phase of the same can. The analytical procedure is comprised of meat sample pre-treatment, followed by cleaning with solid phase extraction (SPE), and chromatographic analysis. Considering several potential sources of BPA in industrial and home culinary practices, BPA can also accumulate in non-canned or raw meat products. Very few scientific studies have been conducted to identify the amount in raw meat products. Similarly, analysis of metabolites and identification of the origin of BPA contamination in meat products is still a challenge to overcome.
Abu Bakar Siddique; Sabine Harrison; Frank Monahan; Enda Cummins; Nigel Brunton. Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods. Foods 2021, 10, 714 .
AMA StyleAbu Bakar Siddique, Sabine Harrison, Frank Monahan, Enda Cummins, Nigel Brunton. Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods. Foods. 2021; 10 (4):714.
Chicago/Turabian StyleAbu Bakar Siddique; Sabine Harrison; Frank Monahan; Enda Cummins; Nigel Brunton. 2021. "Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods." Foods 10, no. 4: 714.
Emerging extraction techniques, including pulsed electric field (PEF) and ultrasound (US), are attracting considerable interest in the recovery of bioactives. Though, limited work has focused on PEF application as pre-treatment for US assisted extraction to enhance the release of phenolics from herbs. Hence, the present study investigated the use of an optimized PEF pre-treatment to enhance the recovery of phenolics from fresh rosemary and thyme by-products in a subsequent US assisted extraction step. Total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were assessed as an index of extraction efficacy. Qualitative and quantitative analyses were performed through liquid chromatography-mass spectrometry analyses to evaluate the influence of the methods on individual phenolic compounds and the formation of potential derivatives. The results indicated that in a number of cases PEF pre-treatment enhanced (p < 0.05) the recovery of phenolic compounds and antioxidant capacity compared to US individually.
Katerina Tzima; Nigel P. Brunton; James G. Lyng; Daniele Frontuto; Dilip K. Rai. The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products. Innovative Food Science & Emerging Technologies 2021, 69, 102644 .
AMA StyleKaterina Tzima, Nigel P. Brunton, James G. Lyng, Daniele Frontuto, Dilip K. Rai. The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products. Innovative Food Science & Emerging Technologies. 2021; 69 ():102644.
Chicago/Turabian StyleKaterina Tzima; Nigel P. Brunton; James G. Lyng; Daniele Frontuto; Dilip K. Rai. 2021. "The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products." Innovative Food Science & Emerging Technologies 69, no. : 102644.
Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.
Juan M. Pérez-Andrés; Janna Cropotova; Sabine M. Harrison; Nigel P. Brunton; Patrick J. Cullen; Turid Rustad; Brijesh K. Tiwari. Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods 2020, 9, 1786 .
AMA StyleJuan M. Pérez-Andrés, Janna Cropotova, Sabine M. Harrison, Nigel P. Brunton, Patrick J. Cullen, Turid Rustad, Brijesh K. Tiwari. Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods. 2020; 9 (12):1786.
Chicago/Turabian StyleJuan M. Pérez-Andrés; Janna Cropotova; Sabine M. Harrison; Nigel P. Brunton; Patrick J. Cullen; Turid Rustad; Brijesh K. Tiwari. 2020. "Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation." Foods 9, no. 12: 1786.
The objective of this study was to develop a precise and accurate method to quantify cholesterol in turkey meat products using relative response factors, based on a modification of a previously published method for plant sterols determination. Validation was performed using neat solutions to determine linearity, precision, and accuracy. The method was linear in the concentration range considered (1–20 µg/mL, r2 ≥ 0.991). Precision and accuracy were within the acceptability guidelines of the U.S. Food and Drug Administration (FDA) for method validation (
Simona Grasso; Sabine M. Harrison; Frank J. Monahan; Nigel P. Brunton. A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors. Foods 2019, 8, 684 .
AMA StyleSimona Grasso, Sabine M. Harrison, Frank J. Monahan, Nigel P. Brunton. A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors. Foods. 2019; 8 (12):684.
Chicago/Turabian StyleSimona Grasso; Sabine M. Harrison; Frank J. Monahan; Nigel P. Brunton. 2019. "A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors." Foods 8, no. 12: 684.
The number of male calves from the Irish dairy herd has increased following the abolition of EU milk quotas in 2015. This is a new resource for the industry, and they can be reared economically to produce meat of acceptable eating quality with optimal fatty acid (FA) profile. The effects of breed and feeding treatment on the FA profile of the longissimus thoracis (LT) muscles of young dairy bulls (n = 69) of Holstein–Friesian and Jersey × Holstein–Friesian were evaluated. The relationship between FA composition and sensory characteristics was also investigated. Bulls were offered either 1 or 2 kg of concentrates at pasture during the first grazing season. Bulls finished on silage with 5 kg of concentrates or on ad libitum concentrates were slaughtered at 15 months of age, while bulls slaughtered at 19 months were fed either ad libitum pasture or pasture with 5 kg of concentrates during a second grazing season and finished on pasture with 5 kg of concentrates or ad libitum concentrates. Pasture-finished 19-month-old bulls had higher relative proportions of C18:0 (P < 0.001), C20:5n3 (eicosapentaenoic acid; P < 0.001), C18:2n6c (P < 0.05), C20:4n6 (P < 0.01), and total n-3 (P < 0.001) and n-6 polyunsaturated FAs (P < 0.05), but reduced C14:0, C16:0, C14:1, C16:1 and total monounsaturated FA (P < 0.001) proportions than in other production treatments. The silage-based finishing system of 15-month-old bulls increased the relative proportions of C15:0 (P < 0.01), C18:0 (P < 0.001) and total saturated FA (P < 0.01), but decreased the proportions of C20:3n6 (P < 0.05) and total unsaturated FA (P < 0.01) compared with the ad libitum-concentrate finishing system. However, the feeding system of the first or second grazing seasons had limited effects on the FA profile. Jersey × Holstein–Friesian breed type had higher relative proportions of C14:1 and C16:1 (P < 0.05), but lower C15:0 (P < 0.01), C17:0 (P < 0.001) and C17:1 (P < 0.01) proportions than did Holstein–Friesian beef. Slaughter age did not affect the FA profile. Monounsaturated FA, C14:0 and C16:0 proportions were positively (P < 0.05) correlated, but polyunsaturated FA proportion was negatively (P < 0.05) correlated with intramuscular fat content, sensory roast beef aroma, flavour, flavour length, juiciness, initial tenderness and ease of disintegration scores. Finishing system and slaughter weight were well discriminated on the basis of FA relative proportions by canonical discriminant analysis.
Yingqun Nian; Paul Allen; Sabine Harrison; Nigel P. Brunton; Robert Prendiville; Joseph P. Kerry. Fatty acid composition of young dairy bull beef as affected by breed type, production treatment, and relationship to sensory characteristics. Animal Production Science 2019, 59, 1360 .
AMA StyleYingqun Nian, Paul Allen, Sabine Harrison, Nigel P. Brunton, Robert Prendiville, Joseph P. Kerry. Fatty acid composition of young dairy bull beef as affected by breed type, production treatment, and relationship to sensory characteristics. Animal Production Science. 2019; 59 (7):1360.
Chicago/Turabian StyleYingqun Nian; Paul Allen; Sabine Harrison; Nigel P. Brunton; Robert Prendiville; Joseph P. Kerry. 2019. "Fatty acid composition of young dairy bull beef as affected by breed type, production treatment, and relationship to sensory characteristics." Animal Production Science 59, no. 7: 1360.
A rapid microwave‐assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4‐methyloctanoic acid (MOA), 4‐ethyloctanoic acid (EOA) and 4‐methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed and validated. Linearity was excellent (R2 > 0.99), and the limits of detection and quantification (μg/mL) were between 0.03 to 0.05 and 0.04 to 0.06, respectively. The relative response factors were 0.9416, 1.2840, and 1.0370 determined with high precision (RSD: 5.8%, 6.7%, and 5.9%) for MOA, EOA, and MNA, respectively. The accuracy, recoveries and matrix effect were 92.5% to 108.3%, 103.1% to 103.8%, and 89.3% to 101.9%, respectively. Analysis of 24 SAT samples can be done in under 4 hr. The levels of total BCFA in SAT of lambs were in good agreement with levels found in literature using more time‐consuming method. Practical Application Microwave‐assisted preparation and quantification of branched chain fatty acids (BCFA) in lamb subcutaneous adipose tissue (SAT) was developed and validated. This method requires the use of less toxic chemicals and a relatively higher number of samples can be analyzed in a short period of time in comparison to established methods of fatty acid analysis. The validated method met the internationally accepted standards, and the BCFA levels in lamb SAT were consistent with published values; consequently, the method can be used for future analyses.
Rufielyn S. Gravador; Sabine Harrison; Frank J. Monahan; Vasiliki Gkarane; Linda J. Farmer; Nigel P. Brunton. Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue. Journal of Food Science 2018, 84, 80 -85.
AMA StyleRufielyn S. Gravador, Sabine Harrison, Frank J. Monahan, Vasiliki Gkarane, Linda J. Farmer, Nigel P. Brunton. Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue. Journal of Food Science. 2018; 84 (1):80-85.
Chicago/Turabian StyleRufielyn S. Gravador; Sabine Harrison; Frank J. Monahan; Vasiliki Gkarane; Linda J. Farmer; Nigel P. Brunton. 2018. "Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue." Journal of Food Science 84, no. 1: 80-85.
Spoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (TSP) (experiment 1) and essential oil components (EOC) (1% (v/v) citral (CIT), 1% (v/v) carvacrol (CAR), 1% (w/v) thymol (THY) and 1% (v/v) eugenol (EUG)) (experiment 2) on the concentrations of indicator (total viable counts (TVC) (mesophilic and psychrophilic) and total Enterobacteriaceae counts (TEC)), and spoilage organisms (Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta, Photobacterium spp. and hydrogen sulphide producing bacteria (HSPB)) on cod (Gadus morhua) (stored aerobically at 2 °C) was investigated. There was no significant reduction for most treatment-bacteria combinations, with the following exceptions; TSP and TVCm (time t = 6), TSP and TVCp (t = 6), CP and LAB (t = 6, 8 and 10), CP and Br. thermosphacta (t = 4, 6, 8, 10, 14 and 16), TSP and Photobacterium spp. (t = 4), CAR and Br. thermosphacta (t = 6) and CAR and HSPB (t = 3, 6, 9, 12, 15 and 18). Although the majority of treatments did not significantly (P > 0.05) reduce bacterial counts, the limited success with CP and CAR warrants further investigation.
Conor Smyth; Nigel P. Brunton; Colin Fogarty; Declan J. Bolton. The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage. Foods 2018, 7, 200 .
AMA StyleConor Smyth, Nigel P. Brunton, Colin Fogarty, Declan J. Bolton. The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage. Foods. 2018; 7 (12):200.
Chicago/Turabian StyleConor Smyth; Nigel P. Brunton; Colin Fogarty; Declan J. Bolton. 2018. "The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage." Foods 7, no. 12: 200.
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepa L.) was evaluated. Moreover, the effect of roasting (270 °C, 8 min) and in vitro simulated digestion on the antioxidant properties was studied. Overall, US treatment had no effect of the physical quality and antioxidant properties of calçots regardless the treatment time, while thermal processing produced an increase on the TAC and maintenance in TPC. Furthermore, the digestion process caused a remarkable decrease on the TAC and TPC, but that decrease was higher in roasted than in fresh samples. The microbial load of all US-treated fresh samples was below 6 log (cfu g−1) and a decrease of 1-log reduction was observed after treating for 45 min. Those results indicated that US pre-treatment had no negative effects on the quality of calçot while produced a decrease on the microbial load at high processing times.
Lorena Zudaire; Tomás Lafarga; Inmaculada Viñas; Maribel Abadias; Nigel Brunton; Ingrid Aguiló-Aguayo. Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots. Food and Bioprocess Technology 2018, 12, 387 -394.
AMA StyleLorena Zudaire, Tomás Lafarga, Inmaculada Viñas, Maribel Abadias, Nigel Brunton, Ingrid Aguiló-Aguayo. Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots. Food and Bioprocess Technology. 2018; 12 (3):387-394.
Chicago/Turabian StyleLorena Zudaire; Tomás Lafarga; Inmaculada Viñas; Maribel Abadias; Nigel Brunton; Ingrid Aguiló-Aguayo. 2018. "Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots." Food and Bioprocess Technology 12, no. 3: 387-394.
Fatty acids (g/100 g total fatty acids) in M. longissimus thoracis et lumborum (LTL) and total branched chain fatty acids (µg/g fat) in subcutaneous adipose tissue (SAT) of rams and castrates from Scottish Blackface (SB) or Texel × Scottish Blackface (T × SB) lambs, slaughtered at mean ages of 196, 242, 293, 344 or 385 days were determined. Lambs were fed pasture prior to a 36-day finishing period on a barley/maize-based concentrate ration. The intramuscular fat content (IMF; %) was higher (P < 0.001) in castrates than in rams and in SB compared to T × SB lambs (P < 0.001). The proportions of c9-C18:1 and total monounsaturated fatty acids (MUFAs) were higher (P < 0.001) in LTL of castrates than rams. The proportions of C18:2n-6 and total n-6 polyunsaturated fatty acids (PUFAs) were lower (P = 0.001) in LTL of castrates compared to rams related to differences in IMF content. The proportions of C14:0, C16:0, c9-C18:1 and total MUFA were higher (P < 0.05), while the proportions of C18:2n-6, C20:4n-6, C20:5n-3, total PUFA, n-6 and n-3 PUFA were lower (P < 0.05), in SB than in T × SB lambs, which was related to differences in IMF content. There was a higher (P < 0.001) proportion of conjugated linoleic acid (CLA) c9,t11-C18:2 in LTL from SB compared to T × SB. The effects of slaughter age on the proportions of fatty acids in LTL did not show a clear trend. The concentration of 4-methylnonanoic acid was higher (P = 0.002) in SAT of rams than castrates, particularly in older lambs. Despite the differences in the muscle fatty acid composition due to gender, slaughter age or breed of lambs, the ratio of n-6/n-3 PUFA (≤3.11) was within the dietary recommendation of <4.0 for human health.
Rufielyn S. Gravador; Aidan P. Moloney; Nigel P. Brunton; Vasiliki Gkarane; Paul Allen; Alan G. Fahey; Noel A. Claffey; Michael G. Diskin; Linda J. Farmer; Frank J. Monahan. Effects of castration and slaughter age on the fatty acid composition of ovine muscle and adipose tissue from two breeds. Small Ruminant Research 2018, 168, 94 -100.
AMA StyleRufielyn S. Gravador, Aidan P. Moloney, Nigel P. Brunton, Vasiliki Gkarane, Paul Allen, Alan G. Fahey, Noel A. Claffey, Michael G. Diskin, Linda J. Farmer, Frank J. Monahan. Effects of castration and slaughter age on the fatty acid composition of ovine muscle and adipose tissue from two breeds. Small Ruminant Research. 2018; 168 ():94-100.
Chicago/Turabian StyleRufielyn S. Gravador; Aidan P. Moloney; Nigel P. Brunton; Vasiliki Gkarane; Paul Allen; Alan G. Fahey; Noel A. Claffey; Michael G. Diskin; Linda J. Farmer; Frank J. Monahan. 2018. "Effects of castration and slaughter age on the fatty acid composition of ovine muscle and adipose tissue from two breeds." Small Ruminant Research 168, no. : 94-100.
The decontamination effect of two light-based technologies on salmon, polyethylene (PE) and stainless steel (SS) was evaluated. Optimization of treatment conditions for ultraviolet light (UV-C) and pulsed light (PL) was carried out on raw salmon, obtaining inactivation levels of 0.9 and 1.3 log CFU/g respectively. The effects of treatments on several microbial groups present in salmon were then evaluated. For both technologies, Pseudomonas spp. were found to be the most resistant group of microorganisms tested. Three different strains from within this group were isolated and speciated, including a P. fluorescens strain which was selected for subsequent studies. PE and SS surfaces were inoculated with a suspension of the P. fluorescens suspended in a ‘salmon juice’ solution, and treated with UV-C and PL at different doses (mJ/cm2). PE surfaces were effectively decontaminated a low doses for both technologies, with a reduction of >4 log cycles observed. Decontamination of SS was also effective when treated with PL, although at higher doses than for PE. When SS was treated with UV-C, the maximum reduction of P. fluorescens achieved was 2 log cycles, even at the highest dose.
Selene Pedrós-Garrido; Santiago Condon_Abanto; I. Clemente; J.A. Beltrán; James Lyng; D. Bolton; Nigel Brunton; P. Whyte. Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials. Innovative Food Science & Emerging Technologies 2018, 50, 124 -131.
AMA StyleSelene Pedrós-Garrido, Santiago Condon_Abanto, I. Clemente, J.A. Beltrán, James Lyng, D. Bolton, Nigel Brunton, P. Whyte. Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials. Innovative Food Science & Emerging Technologies. 2018; 50 ():124-131.
Chicago/Turabian StyleSelene Pedrós-Garrido; Santiago Condon_Abanto; I. Clemente; J.A. Beltrán; James Lyng; D. Bolton; Nigel Brunton; P. Whyte. 2018. "Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials." Innovative Food Science & Emerging Technologies 50, no. : 124-131.
The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME‐GC‐MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched‐chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. Practical Application Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.
Vasiliki Gkarane; Nigel Brunton; Sabine Harrison; Rufielyn S. Gravador; Paul Allen; Noel A. Claffey; Michael G. Diskin; Alan G. Fahey; Linda J. Farmer; Aidan P. Moloney; Frank J. Monahan. Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds. Journal of Food Science 2018, 83, 2466 -2477.
AMA StyleVasiliki Gkarane, Nigel Brunton, Sabine Harrison, Rufielyn S. Gravador, Paul Allen, Noel A. Claffey, Michael G. Diskin, Alan G. Fahey, Linda J. Farmer, Aidan P. Moloney, Frank J. Monahan. Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds. Journal of Food Science. 2018; 83 (10):2466-2477.
Chicago/Turabian StyleVasiliki Gkarane; Nigel Brunton; Sabine Harrison; Rufielyn S. Gravador; Paul Allen; Noel A. Claffey; Michael G. Diskin; Alan G. Fahey; Linda J. Farmer; Aidan P. Moloney; Frank J. Monahan. 2018. "Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds." Journal of Food Science 83, no. 10: 2466-2477.
Meat from ram lambs is often considered inferior to meat from castrated lambs, especially in older or heavier animals. This study aimed to determine if differences exist in the sensory quality and acceptability of meat from rams and castrates, slaughtered at mean ages of 196 or 385 days. Rams had higher average daily gain, feed conversion efficiency, total weight gain and lower carcass fatness than castrates. A triangle test (n = 81 consumers) showed a difference (P < 0.05) in the sensory quality of lamb from rams vs castrates. A 9-point hedonic test involving 100 consumers showed that, although meat from both rams and castrates was ‘liked', meat from castrates scored higher (P < 0.05) in Overall Liking, Flavour Liking and Tenderness Liking. Meat from castrates was also rated lower (P < 0.05) in Unpleasant Taste/Off-Flavour Intensity. Flavour Intensity and Unpleasant Taste/Off-Flavour Intensity increased (P < 0.05) with age at slaughter. This consumer study revealed that while meat from castrates was higher in Overall Liking, Flavour Liking and Tenderness Liking and lower in Unpleasant Taste/Off-Flavour Intensity than meat from rams, both meats were ‘liked'. Flavour (including Off-Flavour) Intensity increased with age.
Rufielyn S. Gravador; Elaine Pace; Bernard R. Mooney; Sara R. Jaeger; Vasiliki Gkarane; Alan G. Fahey; Nigel P. Brunton; Noel A. Claffey; Paul Allen; Michael G. Diskin; Aidan P. Moloney; Linda J. Farmer; Frank J. Monahan. A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meat. Small Ruminant Research 2018, 169, 148 -153.
AMA StyleRufielyn S. Gravador, Elaine Pace, Bernard R. Mooney, Sara R. Jaeger, Vasiliki Gkarane, Alan G. Fahey, Nigel P. Brunton, Noel A. Claffey, Paul Allen, Michael G. Diskin, Aidan P. Moloney, Linda J. Farmer, Frank J. Monahan. A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meat. Small Ruminant Research. 2018; 169 ():148-153.
Chicago/Turabian StyleRufielyn S. Gravador; Elaine Pace; Bernard R. Mooney; Sara R. Jaeger; Vasiliki Gkarane; Alan G. Fahey; Nigel P. Brunton; Noel A. Claffey; Paul Allen; Michael G. Diskin; Aidan P. Moloney; Linda J. Farmer; Frank J. Monahan. 2018. "A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meat." Small Ruminant Research 169, no. : 148-153.
Three different roller-milled fractions namely bran, middlings, and flour of five commonly grown Irish barley varieties were investigated for the presence of β-glucan, polyphenols, and health-promoting lipophilic molecules. β-glucan was predominantly located in barley middlings. Polyphenols, as indicated by total phenolic content and the antioxidant activities, were abundant in the outermost bran fractions of barley. Similarly the health-promoting lipophilic molecules including phytosterols, unsaturated fatty acids, and tocols were most abundant in the barley bran fraction. However, the distribution of individual polyphenols and lipophilic compounds varied within the grain; for example ferulic acid and procyainidin C were not detected in flour fraction. Principal component analysis (PCA) clearly indicated a higher distribution of most bioactive molecules in bran as compared to middlings and flour fractions. The PCA also established possible correlations between the five barley varieties and their fractions based on their clustering in the plot.
Nirupama Gangopadhyay; Sabine Harrison; Nigel Brunton; José L. Hidalgo-Ruiz; Eimear Gallagher; Dilip K. Rai. Brans of the roller-milled barley fractions rich in polyphenols and health-promoting lipophilic molecules. Journal of Cereal Science 2018, 83, 213 -221.
AMA StyleNirupama Gangopadhyay, Sabine Harrison, Nigel Brunton, José L. Hidalgo-Ruiz, Eimear Gallagher, Dilip K. Rai. Brans of the roller-milled barley fractions rich in polyphenols and health-promoting lipophilic molecules. Journal of Cereal Science. 2018; 83 ():213-221.
Chicago/Turabian StyleNirupama Gangopadhyay; Sabine Harrison; Nigel Brunton; José L. Hidalgo-Ruiz; Eimear Gallagher; Dilip K. Rai. 2018. "Brans of the roller-milled barley fractions rich in polyphenols and health-promoting lipophilic molecules." Journal of Cereal Science 83, no. : 213-221.
Crab (Cancer pagurus) meat (white and brown) has a short shelf-life. Chemical treatments may inhibit microbial spoilage and extend shelf-life. The effect of 5% organic acids (lactic acid (LA), acetic acid (AA) and citric acid (CA) and 5% sodium chloride (NaCl) on TVC (mesophiles and psychrophiles), Enterobacteriaceae, Pseudomonas spp. and lactic acid bacteria (LAB) were investigated during storage (2 °C for 12 days). AA was the most effective treatment for white meat, reducing the initial TVCm and TVCp by 1.6 and 1.8 log10 cfu/g, respectively, and extended the shelf life to 8–11.5 days, compared to 5 days for untreated control samples. LA treatment also significantly (P < 0.05) reduced the initial TVC, but the shelf life was only increased by 3 days. CA and NaCl treatments had no significant effect (P > 0.05). A similar pattern was observed for brown meat samples, although the shelf life was increased by a maximum of 1–3 days. The growth of Enterobacteriaceae, Pseudomonas spp. and LAB was significantly (P < 0.05) reduced on AA treated samples only. It was concluded that the shelf-life of crab meat may be extended by up to 3 days using lactic acid and more than doubled using acetic acid.
A. McDermott; P. Whyte; Nigel Brunton; J. Lyng; J. Fagan; D.J. Bolton. The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. LWT 2018, 98, 141 -147.
AMA StyleA. McDermott, P. Whyte, Nigel Brunton, J. Lyng, J. Fagan, D.J. Bolton. The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. LWT. 2018; 98 ():141-147.
Chicago/Turabian StyleA. McDermott; P. Whyte; Nigel Brunton; J. Lyng; J. Fagan; D.J. Bolton. 2018. "The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat." LWT 98, no. : 141-147.
This study investigated the growth of indicator and spoilage bacteria on whole Atlantic salmon (Salmo salar) stored aerobically at 2 °C. On days 0, 2, 3, 6, 8 and 10 microbiological analysis was carried out on inner flesh and outer skin samples as well as outer skin swabs (25 cm2 surface areas). Mesophilic total viable counts (TVCm) on skin, flesh and swab samples increased from 1.9, 1.1 and 2.7 log10 CFUcm2 to 6.0, 5.1 and 5.7 log10 CFU/cm2 after 10 days, respectively. Psychrotrophic counts (TVCp), increased from 2.2, 1.8 and 3.1 log10 CFU/cm2 to 6.2, 5.3 and 5.9 log10 CFU/cm2, for skin, flesh and swab samples respectively. Hydrogen sulphide producing bacteria (HSPB), lactic acid bacteria (LAB), Pseudomonas spp., Brochothrix thermosphacta and Photobacterium spp. grew well with similar growth rates (mean generation times of 17.2–26 h). It was concluded that the shelf-life of salmon at 2 °C was approximately 10 days and that HSPB, LAB, Pseudomonas spp., Br. thermosphacta and Photobacterium spp. may be a better indicator of fish spoilage rather than TVC growth, with a count of 5–6 log10 CFU/cm2 indicating the end of shelf-life.
Colin Fogarty; Paul Whyte; Nigel Brunton; James Lyng; Conor Smyth; John Fagan; Declan Bolton. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. Food Microbiology 2018, 77, 38 -42.
AMA StyleColin Fogarty, Paul Whyte, Nigel Brunton, James Lyng, Conor Smyth, John Fagan, Declan Bolton. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. Food Microbiology. 2018; 77 ():38-42.
Chicago/Turabian StyleColin Fogarty; Paul Whyte; Nigel Brunton; James Lyng; Conor Smyth; John Fagan; Declan Bolton. 2018. "Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days." Food Microbiology 77, no. : 38-42.
Animal production factors such as animal diet can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the composition, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage 50% - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability.
Vasiliki Gkarane; Nigel P. Brunton; Paul Allen; Rufielyn S. Gravador; Noel A. Claffey; Michael G. Diskin; Alan G. Fahey; Linda J. Farmer; Aidan P. Moloney; Maria J. Alcalde; Patrick Murphy; Frank J. Monahan. Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. Food Research International 2018, 115, 54 -64.
AMA StyleVasiliki Gkarane, Nigel P. Brunton, Paul Allen, Rufielyn S. Gravador, Noel A. Claffey, Michael G. Diskin, Alan G. Fahey, Linda J. Farmer, Aidan P. Moloney, Maria J. Alcalde, Patrick Murphy, Frank J. Monahan. Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. Food Research International. 2018; 115 ():54-64.
Chicago/Turabian StyleVasiliki Gkarane; Nigel P. Brunton; Paul Allen; Rufielyn S. Gravador; Noel A. Claffey; Michael G. Diskin; Alan G. Fahey; Linda J. Farmer; Aidan P. Moloney; Maria J. Alcalde; Patrick Murphy; Frank J. Monahan. 2018. "Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat." Food Research International 115, no. : 54-64.
Functional meat products containing elevated omega-3 (n-3) fatty acids, such as α-linolenic acid (ALA), may be formulated by replacing animal fat with flaxseed oil, but the addition of flaxseed oil to meat products can adversely affect sensory properties, particularly textural properties. The objective of this study was to investigate how different methods of flaxseed oil incorporation into chicken sausages affected their physical characteristics, as assessed by proximate composition, water holding capacity, water and fat binding capacity, cook loss, texture profile analysis (TPA), rheological analysis and nuclear magnetic resonance relaxometry (NMR). Sausages were formulated to contain enough ALA to meet the European Food Safety Authority requirements for nutrient and health claims (0.6 g per 100 g and 100 kcal) and compared with a non-oil containing control (C). Flaxseed oil, as a source of ALA, was incorporated in the following forms: direct addition (O); pre-emulsified (E); encapsulated and freeze-dried (F); encapsulated with cross-linker genipin and freeze-dried (G); encapsulated and spray-dried (S). When compared to the other formulations, the F and G formulations had lower values for storage and loss modulus and for all TPA measurements (p≤0.05). G and S formulations had lower values (p≤0.05) for cook loss than the other formulations. NMR showed that water populations in the G and S formulations behaved differently during heating compared to the other formulations. In summary, the physical characteristics of sausages were affected by flaxseed oil incorporation method, with encapsulation methods having the greatest impact compared to direct or pre-emulsified oil addition.
Zara Bolger; Nigel Brunton; Frank J. Monahan. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. Journal of Food Engineering 2018, 230, 39 -48.
AMA StyleZara Bolger, Nigel Brunton, Frank J. Monahan. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. Journal of Food Engineering. 2018; 230 ():39-48.
Chicago/Turabian StyleZara Bolger; Nigel Brunton; Frank J. Monahan. 2018. "Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages." Journal of Food Engineering 230, no. : 39-48.
During the processing of Irish Brown Crab (Cancer pagurus), protein and moisture are released and losses up to 10% (by weight) are common. The objective of this study was to investigate the use of clean label ingredients to reduce this loss, without adversely affecting shelf-life or promoting the growth of spoilage bacteria. Following preliminary studies, 5% (w/v) sodium caseinate (SC) and (5%, w/v) potato starch (PS), with and without (0.5%, w/v) ascorbic acid (AA) were selected. Ninety crabs (30 per treatment) were soaked and boiled in water (control 1), AA (control 2), SC, PS, SC plus AA, or PS plus AA and analyzed for cook loss as well as pH, aw, water holding capacity (WHC), and microbial shelf-life (total viable count (TVC), total Enterobacteriaceae count (TEC), and spoilage bacteria) during 28 days storage at 4 °C. On average, 11.1% of the control 1 weight was lost during processing. This was reduced to 8.0% when treated with AA (control 2) and to 3.5%, 4.7%, 5.8%, and 2.3% with SC, PS, SC plus AA, and PS plus AA, respectively. None of these treatments negatively impacted on shelf-life and similar growth curves were observed for TVC, TEC, Pseudomonas spp., Clostridium spp., lactic acid bacteria (LAB), and hydrogen disulphide producing bacteria, regardless of treatment. It was therefore concluded that, subject to sensory evaluation and validation under commercial conditions, these natural ingredients could be used to substantially increase the yield and hence commercial value of crab meat, without adversely affecting shelf-life.
Aoife McDermott; Paul Whyte; Nigel Brunton; James Lyng; Declan J. Bolton. Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life. Foods 2018, 7, 99 .
AMA StyleAoife McDermott, Paul Whyte, Nigel Brunton, James Lyng, Declan J. Bolton. Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life. Foods. 2018; 7 (7):99.
Chicago/Turabian StyleAoife McDermott; Paul Whyte; Nigel Brunton; James Lyng; Declan J. Bolton. 2018. "Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life." Foods 7, no. 7: 99.