Goode McFadden (soccerdanger71)

Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased.DNA based PCR is the most widely used technique for the detection of animal species in processed meat products. However, the detection of animal species in highly processed meat products, specifically, canned meat, has been reported to be challenging due to the presence of highly degraded DNA and/or the inability to extract sufficient amount of amplifiable DNA. The aim of this study was to evaluate the use of Real-time PCR to detect animal species in ready-to-eat meat products which represent highly processed complex food matrices. DNA was extracted from a total of 44 ready-to-eat meat products purchased from supermarkets in South Africa. The extracted DNA was screened for the presence of commonly reported undeclared animal species using Real-time PCR. Selleck PT 3 inhibitor Real-time PCR successfully detected the animal species declared on the product label, thus demonstrating its suitability for highly processed complex food matrices. Undeclared animal species was detected in 27% of the meat products tested in this study. Surprisingly, four products marketed with a specific "no-pork" claim tested positive for pork. An additional eight products tested positive for undeclared chicken, beef and/or sheep. The presence of undeclared animal species indicates a need for food authenticity monitoring. In cases where it may not be practically feasible to prevent the adventitious presence of unintended animal species despite adhering to the highest standards of production, it may be advisable for manufacturers to implement precautionary labelling. The use of precautionary labelling for animal species in processed meat products is a new concept that requires further consideration.The objective of the present investigation was to identify and characterize the pigment produced by yeast strain Rhodotorula mucilaginosa (MTCC-1403) using food industry residues. Onion peel powder and Mung bean husks were explored as substrate for submerged fermentation at previously optimized conditions in 3-L bioreactor. The pigment extraction was followed by quantification and characterization in terms of UV-visible spectroscopy, Fourier transform infrared spectroscopy, high performance liquid chromatography and fluorescence spectroscopy. Anti-carcinogenic activity of extracted pigment was measured against MCF-7 breast cancer cells. Furthermore, the pigment was used for the development of confectionary products (hard boiled candy and jelly) at different concentrations to evaluate its influence on bioactive properties and functionality. UV-visible spectroscopic reports revealed that torularhodin, β-carotene, and torulene were major carotenoids present. In case of anti-carcinogenic activity, cell inhibition of 21.21% was observed with 40 μg of the extracted pigment after 72 h of incubation against MCF-7 cells. Significant influence of extracted pigment on confectionary products was observed for antioxidant activity, carotenoid content, color profile and sensory evaluation.The present study compared the effects of corn starch coatings incorporated with Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on specific spoilage microorganisms of chicken meat and on the fate of inoculated Listeria monocytogenes during 20 days storage at 4 ± 1 °C. Based on the results of GC-MS analysis of ZEO, carvacrol (36.62%) was the most important compound of essential oil. Samples coated with the starch solution containing nanoemulsions had better antimicrobial activities than conventional forms. Also,