Plastic cutting boards as a source of microplastics in meat.

Plastic cutting boards were found to be the source of polythene microplastic contamination in cut meat commercially available at butchers and a supermarket chain in the Middle East, making them also a direct source of microplastic in wastewater. The mean size of the microplastic in the raw meat was 1279.2 ± 835.0 µm, but decreased when the meat was cooked or fried. The microplastic melted during both cooking and frying processes and recrystallised partially upon cooling. Washing the meat for a short time (10 seconds) before preparing it reduced the microplastic contamination insignificantly, and only extensive washing of the meat over longer periods of time (3 min) helped decrease the microplastic count to 0.07 MP/g meat. The composition of the cutting boards was analysed by FT-IR spectroscopy, differential scanning calorimetry and subjected to wear, tensile and hardness tests. From a 3D photo of a spent cutting board, it was calculatedthat 875 g polythene was lost from the cutting board at the end of its lifetime.

Dataset in the characterization of black spot Ehrenberg snapper and its proteins' denaturation inhibition by natural antioxidants.

The data represented in this paper describe techniques, methodologies and data obtained during the biochemical composition characterization of Blackspot Snapper (Ehrenberg's Snapper). Data analysis of protein, lipids, moisture, ash contents of Ehrenberg's snapper, total polyphenols, total flavonoids contents and the DPPH scavenging activities of Cinnamon (Cinnamomum verum J. Presl) bark (50 mg/50 g), cumin (Cuminum cyminum L.) (50 mg/50 g), turmeric (Turmerica longa L.) (50 mg/50 g), garlic (Allium sativum L.) (50 mg/50 g), ginger (Zingiber officinale Roscoe) (50 mg/50 g) and Vitamin C (25 mg/50 g) are represented. Data obtained from the Infrared spectroscopy (FTIR) analysis of the six spices and vitamin C treated and stored fillets at -25 °C, namely three vibrations, Amide A, NH stretching at 3300 cm-1; Amide I, C=O stretching 1600-1690 cm-1 and Amide II, CN stretching and NH bending at 1480-1575 cm-1. Differential scanning calorimetry (DSC) analysis data of three main denaturations; myosin, actin and sarcoplasmic proteins are presented.

The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins.

: Protein denaturation in frozen minced fillets (Ehrenberg's Snapper), stored at -25°C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (νNH) at 3300 cm-1; Amide-I stretching (νC=O) between 1600-1690 cm-1 and Amide-II stretching (νCN) and bending (δNH) between 1480 and 1575cm-1 were used as marker peaks. Garlic was the most significant (P ≤0.01) in controlling the rate of protein denaturation when νNH was used as a marker peak. DSC analysis showed that turmeric presented the highest effect on delaying the denaturation of sarcoplasmic proteins with a ∆H0=73.7J/g followed by garlic-treated mince fillets ∆H0=70.1J/g. All spices used were efficient in stopping the denaturation of myosin with the highest ∆H0=769.3 J/g registered for cinnamon-treated mince fillets. Actin was less vulnerable to denaturation in comparison to myosin and sarcoplasmic proteins.