Browsing Food Quality & Sensory Science by Author "Rustad, Turid"
Effect of Cold Plasma on Meat Cholesterol and Lipid OxidationPérez-Andrés, Juan M.; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid; Tiwari, Brijesh K; European Union; Project ProHealth; Teagasc Walsh Scholarship Programme; et al. (Multidisciplinary Digital Publishing Institute, 2020-12-01)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.
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereofCropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh K; European Union; RCN 259582/E50 (Elsevier BV, 2020-01)The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40 °C. Dry matter, water-holding capacity, protein solubility and oxidation, lipid oxidation, microbiological parameters, low molecular weight metabolites (LMW) and color parameters, were analyzed. The texture of fishcakes prepared on the basis of these fish minces was also studied, showing a decrease in firmness along with an increase in pressure. A marked inhibition of microbial growth was observed in fish minces when increasing the pressure level of HP-treatment. However, no significant effect (p < 0.05) on the content of primary and secondary lipid oxidation products was observed between untreated and 300 MPa-pressurized fish samples. The results suggested that HP-treatment could be successfully applied to both lean and fatty fish samples for reduction of microbial growth with minor changes in product quality. Industrial relevance. The application of high pressure (HP) treatment of 200 and 300 MPa could be successfully applied to both lean and fatty fish species before freezing for reduction of microbial growth. The degree of lipid oxidation is decreasing with an increase in pressure as a result of inactivation of prooxidative endogenous enzymes. Fish minces become slightly lighter and softer after HP-treatment conducted at 200 MPa due to denaturation of proteins, thus enhancing sensory properties of fishcakes prepared thereof.