Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour.

Krebs cycle substrates (KCS) can stabilise the colour of packaged meat by oxygen reduction. This study tested whether this reduction releases reactive oxygen species that may lead to lipid oxidation in minced meat under two different storage conditions. KCS combinations of succinate and glutamate increased peroxide forming potential (PFP, 1.18-1.32 mmol peroxides/kg mince) and thiobarbituric acid reactive substances (TBARS, 0.30-0.38 mg malondialdehyde (MDA) equivalents/kg mince) under low oxygen storage conditions. Both succinate and glutamate were metabolised. Moreover, under high oxygen (75%) storage conditions, KCS combinations of glutamate, citrate and malate increased PFP (from 1.22 to 1.29 mmol peroxides/kg) and TBARS (from 0.37 to 0.40 mg MDA equivalents/kg mince). Only glutamate was metabolised. The KCS combinations that were added to stabilise colour were metabolised during storage, and acted as pro-oxidants that promoted lipid oxidation in both high and low oxygen conditions.

Temporal variations in early gut microbial colonization are associated with allergen-specific immunoglobulin E but not atopic eczema at 2 years of age.

BACKGROUND: Intestinal microbiota undergoes substantial development during the first 2 years of life, important for intestinal immunologic development and maturation influencing systemic immune responses. OBJECTIVE: We aimed to investigate, using a prospective study design, whether allergen-specific IgE (sIgE) and atopic eczema are associated with variations in gut microbial colonization patterns in an unselected population during the first 2 years of life. METHODS: Faeces from 94 infants were repeatedly sampled from 10 days, 4 months, 1 and 2 years postnatal and analysed for 12 different bacterial species by quantitative real-time PCR. Venous blood samples from the infants were collected at 2 years of age and were analysed for sIgE for 12 specific allergens. The temporal gut colonization patterns for 42 sIgE-positive (sIgE≥0.35 kU/L) and 52 sIgE-negative children (sIgE<0.1 kU/L) were then compared. The association between colonization pattern and phenotype as atopic eczema according to UK Working Party (UKWP) criteria were also described. RESULTS: Subjects with atopic sensitization had lower levels of Escherichia coli at 4 months and 1 year, higher levels of Bifidobacterium longum at 1 year and lower levels of Bacteroides fragilis at 2 years. For E. coli and B. longum, the differences were only transient and had disappeared by 2 years of age. For other species, there were no differences in colonization patterns, and we found no association between colonization pattern and atopic eczema. CONCLUSIONS AND CLINICAL RELEVANCE: We found temporal and transient variations in gut microbial colonization patterns associated with differences in sIgE sensitization at 2 years of age. A full understanding of the principles and mechanisms that underlie intestinal microbial colonization and diversity and host-microbiota relationships will be pivotal for the development of therapeutic approaches that manipulate the intestinal microbiota to maintain human health. [ REGISTRATION NUMBER: ISRCTN28090297].

Effects of -1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage.

The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45min in a super-chilling tunnel at -25°C with an air speed in the tunnel at 2.5m/s, to reach a fillet core temperature of -1.5°C, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre-myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products.

Characterization of volatile compounds in a fermented and dried fish product during cold storage.

The northern European production technique for dry-cured meat sausages was used to produce a sliceable, fermented, and dried fish product rich in omega-3 polyunsaturated fatty acids (PUFA). The fatty fish Atlantic salmon (Salmo salar), the lean fish saithe (Pollachius virens) (1:1, w/w), Lactobacillus sakei, and 4 different milk protein-based ingredients were used in the recipes. The changes in the volatile compounds during cold storage (+4 degrees C) of vacuum-packed dried sausages were studied by dynamic headspace gas chromatography-mass spectrometer (GC-MS). Of the 117 volatile compounds identified, alcohols, alkanes, esters, aldehydes, ketones, and compounds derived from amino acids were the most prevalent groups of volatiles. Thirty volatiles decreased and 17 increased significantly (P < 0.1) during storage for 15 wk. Despite the high content of PUFA, amino acid catabolism and ester synthesis led to larger changes in the composition of volatiles in the fish product than did lipid oxidation reactions. The milk-protein-based powders that were used to physically stabilize the fish oil did not affect the lipid oxidation compounds.