JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin
Jung, Yeon-Kook; Jung, Samooel; Lee, Hyun-Jung; Kang, Min-Gu; Lee, Soo-Kee; Kim, Yun-Ji; Jo, Cheorun;
  PDF(new window)
 Abstract
Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color and -values of beef loin were higher and the -value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.
 Keywords
high pressure;olive oil;grape seed oil;safety;quality;fatty acids;
 Language
Korean
 Cited by
1.
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat,;;;;;;;

아세아태평양축산학회지, 2014. vol.27. 2, pp.256-265 crossref(new window)
2.
Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions,;;;;;;;;

한국축산식품학회지, 2014. vol.34. 1, pp.73-79 crossref(new window)
3.
장류를 이용하여 제조한 소스류의 총균 및 Bacillus cereus 포자에 대한 줄가열 및 초고압 처리 효과,조은지;오세욱;허병석;홍상필;

한국식품영양과학회지, 2014. vol.43. 10, pp.1619-1626 crossref(new window)
4.
Superheated Steam과 High Hydrostatic Pressure에 의한 갈비찜의 품질 개선 효과,서상희;김은미;김영붕;조은경;우현정;이민아;

한국식품영양과학회지, 2014. vol.43. 9, pp.1423-1430 crossref(new window)
5.
건조숙성에 따른 저등급 한우 채끝 등심의 품질 증진,이철우;이승호;민예진;이수기;조철훈;정사무엘;

한국식품영양학회지, 2015. vol.28. 3, pp.415-421 crossref(new window)
1.
Applications of Wine Pomace in the Food Industry: Approaches and Functions, Comprehensive Reviews in Food Science and Food Safety, 2016  crossref(new windwow)
2.
Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 9, 1423  crossref(new windwow)
3.
Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions, Korean Journal for Food Science of Animal Resources, 2014, 34, 1, 73  crossref(new windwow)
4.
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review, Innovative Food Science & Emerging Technologies, 2015, 27, 1  crossref(new windwow)
5.
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat, Asian-Australasian Journal of Animal Sciences, 2014, 27, 2, 256  crossref(new windwow)
6.
Quality Improvement of Strip Loin from Hanwoo with Low Quality Grade by Dry Aging, The Korean Journal of Food And Nutrition, 2015, 28, 3, 415  crossref(new windwow)
7.
Effect of Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 10, 1619  crossref(new windwow)
8.
Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid, Innovative Food Science & Emerging Technologies, 2014, 26, 86  crossref(new windwow)
9.
Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure, Meat Science, 2013, 95, 1, 8  crossref(new windwow)
 References
1.
Ahn, D. U., Olson, D. G., Jo, C., Love, J., and Jin, S. K.(1999) Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage. J. Food Sci. 64, 226-229. crossref(new window)

2.
Andjelkovic, M., Camp J. V., Meulenaer, D. B., Depaemelaere, G., Socaciu, C., Verloo, M., and Verhe, R. (2006) Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. Food Chem. 98, 23-31. crossref(new window)

3.
Bail, S., Stuebiger, G., Krist, S., Unterweger, H., and Buchbauer, G. (2008) Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem. 108, 1122-1132. crossref(new window)

4.
Beveridge, T. H. J., Girard, B., Kopp, T., and Drover, J. C. G. (2005) Yield and composition of grape seed oils extracted by supercritical carbon dioxide and petroleum ether: varietal effects. J. Agric. Food Chem. 53, 1799-1804. crossref(new window)

5.
Bloukas, J. G., Paneras, E. D., and Fournitzis, G. C. (1997) Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45, 133-144. crossref(new window)

6.
Brenes, M., Hidalgo, F. J., Garcia, A., Rios, J. J., Garcia, P., Zamora, R., and Garrido, A. (2000) Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil Chem. Soc. 77, 715-720. crossref(new window)

7.
Campus, M., Flores, M., Martinez, A., and Toldra, F. (2008) Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Sci. 80, 1174-1181. crossref(new window)

8.
Carlez, A., Veciana-Nogues, T., and Cheftel, J. C. (1995) Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm.-Wiss. Technol. 28, 528-538. crossref(new window)

9.
Cheah, P. B. and Ledward D. A. (1997) Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. J. Food Sci. 62, 1135-1139. crossref(new window)

10.
Cheftel, J. C. and Culioli, J. (1997) Effects of high pressure on meat: a review. Meat Sci. 46, 211-236. crossref(new window)

11.
Folch, J. M., Lees, M., and Sloan Stanley, G. H. (1957) A simple method for isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

12.
Garriga, M., Grebol, N., Aymerich, M. T., Monfort, J. M., and Hugas, M. (2004) Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innov. Food Sci. Emerg. Technol. 5, 451-457. crossref(new window)

13.
Gimeno, E., Castellote, A. I., Lamuela-Raventoo s, R. M., De la Torre, M. C., and Lopez-Sabater M. C. (2002) The effects of harvest and extraction methods on the antioxidant content (phenolics, $\alpha$-tocopherol, and a-carotene) in virgin olive oil. Food Chem. 78, 207-211. crossref(new window)

14.
Gola, S., Muttia, P., Manganellia, E., Squarcinaa, N., and Rovereb, P. (2000) Behaviour of E. coli 0157:H7 strains in model system and in raw meat by HPP: Microbial and technological aspects. High Pressure Res. 19, 91-97. crossref(new window)

15.
Jo, C., Kruk, Z. A., Yun, H., and Rutley, D. (2010) Methods for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat products using the method. Korea Patent Submission Number 10-2010-0018463.

16.
Jung, S., Ghoul, M., and de Lamballerie-Anton, M. (2000) Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. Meat Sci. 56, 239-246. crossref(new window)

17.
Jung, S., Ghoul, M., and Lamballerie-Anton, M. D. (2003) Influence of high pressure on the color and microbial quality of beef meat. Lebensm.-Wiss. Technol. 36, 625-631. crossref(new window)

18.
Kamal-Eldin, A. and Andersson, R. (1997) A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. J. Am. Oil Chem. Soc. 74, 375-380. crossref(new window)

19.
Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405. crossref(new window)

20.
Kim, Y. J., Lee, E. J., Lee, N. H., Kim, Y. H., and Yamamoto, K. (2007) Effects of hydrostatic pressure treatment on the physicochemical, morphological, and textural properties of bovine semitendinosus muscle. Food Sci. Biotechnol. 16, 49-54.

21.
Kim, Y. J. and Lee, E., J. (2007) Application of hydrostatic pressure techniques on the meat products. Food Sci. Ind. 40, 36-40

22.
Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J., and Jo, C. (2011) The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22, 6-12. crossref(new window)

23.
Laack, R. L. J. M. V., Stevens, S. G., and Stalder K. J. (2001) The influence of ultimate ph and intramuscular fat content on pork tenderness and tenderization. J. Anim. Sci. 79, 392-397.

24.
Ma, H. J., Ledward, D. A., Zamri, A. I., Frazier, R. A., and Zhou, G. H. (2007) Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chem. 104, 1575-1579. crossref(new window)

25.
Medina, E., Romero, C., Brenes, M., and de Castro, A. (2007) Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens. J. Food Prot. 70, 1194-1199.

26.
Moniharapon, E. and Hashinaga, F. (2004) Antimicrobial activity of atung (Parinarium glaberrimum Hassk) fruit extract. Pakistan J. Biol. Sci. 7, 1057-1061. crossref(new window)

27.
Morgan, J. B., Sawell, J. W., Hale, D. S., Miller, R. K., Griffin, D. B., Cross, H. R., and Shackelford S. D. (1991) National beef tenderness survey. J. Anim. Sci. 69, 3274-3283.

28.
Morrissey, M. T., Karaibrahimoglu, Y., and Sandhu, J. (1998) Process-induced chemical changes in food. Plenum Press, NY, Vol. 434, pp. 57-65.

29.
Orlien, V., Hansen E., and Skibsted L. H. (2000) Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism. Eur. Food Res. Technol. 211, 99-104. crossref(new window)

30.
Park, B. (2010) 2010 Annual handbook of meat, Yong Seong Print Company, Gunpo-si, Korea, pp. 45 (in Korean).

31.
Park, J. Y., Na, S. Y., and Lee, Y. J. (2010) Present and future of non-thermal food processing technology. Food Sci. Ind. 75, 1-20.

32.
Shigehisa, T., Ohmori T., Saito, A., Taji, S., and Hayashi R. (1991) Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Int. J. Food Microbiol. 12, 207-215. crossref(new window)

33.
Tasioula-margari, M. and Okogeri, O. (2001) Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS. J. Food Sci. 66, 530-534. crossref(new window)

34.
Ye, X., Krohn, R. L., Liu, W., Joshi, S. S., Kuszynski, C. A., McGinn, T. R., Bagchi, M., Preuss, H. G., Stohs S. J., and Bagchi D. (1999) The cytotoxic effects of a novel IH636 grape seed proanthocyanidin extract on cultured human cancer cells. Mol. Cell. Biochem. 196, 99-108. crossref(new window)

35.
Yuste, J., Capellas, M., Pla, R., Fung, D. Y. C., and Mor-Mur, M. (2001) High pressure processing for food safety and preservation: a review. J. Rapid. Meth. Aut. Mic. 9, 1-10. crossref(new window)

36.
Zhang, H. and Mittal, G. (2008) Effects of High-pressure processing (HPP) on bacterial spores: An overview. Food Rev. Int. 24, 330-351. crossref(new window)