Nanotechnology in Meat Processing and Packaging: Potential Applications - A Review

Ramachandraiah, Karna,Han, Sung Gu,Chin, Koo Bok Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages

Ramachandraiah, Karna,Chin, Koo Bok Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.1

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 ㎛ (T1), 68 ㎛ (T2) and 7 ㎛ (T3) were compared to those added without and with sodium nitrite (150 ppm). The a⁎ values were increased for sausages with larger particle size. The L⁎ values decreased for all CPs. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine CP had a tendency to improve the antioxidant activities. The antimicrobial activity of CPs was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized CPs could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.

Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

Karna Ramachandraiah,한성구,진구복 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

The Effect of Particle Size of Persimmon on Antioxidant Activities of Persimmon By-product Powders

Karna Ramachandraiah,Koo Bok Chin 한국식품영양과학회 2014 한국식품영양과학회 학술대회발표집 Vol.2014 No.10

Effects of pulsed infra-red radiation followed by hot-press drying on the properties of mashed sweet potato chips

Oh, Suji,Ramachandraiah, Karna,Hong, Geun-Pyo Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.82 No.-

<P>This study attempted to develop an additive-free dried sweet potato snack. To provide a crispy texture, sweet potatoes were dried by a two-stage process. At the first drying stage, steamed sweet potatoes were semi-dried for 6 h using hot-air convection or pulsed infra-red (IR) radiation, and drying rate was compared under varying sample thicknesses and drying temperatures. The IR exhibited enhanced drying speed, particularly the IR radiation at 60 degrees C was favorable for application to the drying of sweet potatoes with large thickness. For the secondary drying, the IR-dried sweet potatoes with varying moisture content were applied to hot-press (HP) drying at 180 degrees C for 2 s. The quality of final products indicated that the crispy texture of the products was generated when the semi-dried sample had a moisture content lower than 0.5 kg/kg dry base (d.b.). When the moisture content of samples prior to HP process was lower than 03 kg/kg d.b., the final product was easily broken with discoloration to dark-brown. Considering the entire processing procedure, the present study demonstrated that IR radiation at 60 degrees C for 5 h followed by HP was an effective combination for the mass production of a crispy sweet potato snack. (C) 2017 Elsevier Ltd. All rights reserved.</P>

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Honggyun Kim,Karna Ramachandraiah,Young Chan Yun,In Suk Kwon,Ha Neul Park,Hack-Youn Kim,Eun-Jung Lee,Geun-Pyo Hong 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.

Quality Characteristics of Frozen Rough Aster as Influenced by Blanching Conditions

Yiseul Kim,Bobae Koh,Karna Ramachandraiah,Geun-Pyo Hong 한국식품영양과학회 2017 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing

Koh, Bo-Bae,Lee, Eun-Jung,Ramachandraiah, Karna,Hong, Geun-Pyo Elsevier 2019 Food chemistry Vol.278 No.-

<P><B>Abstract</B></P> <P>The impact of subcritical water processing (SWP), in a temperature range of 240–300 °C, on the formation of hydrolysates from bovine serum albumin (BSA) was investigated in this study. SDS-PAGE analysis of the samples treated at all temperatures did not reveal any bands. Yield, as evaluated by the Kjeldahl and Biuret methods, varied and decreased beyond 280 °C (<I>P</I> < 0.05). The molecular mass of the hydrolysates was highly affected by temperature, with the formation of a new low molecular weight peak, as revealed by gel permeation chromatography. SWP at 280 °C caused the greatest release of free amino groups, as shown by the TNBS assay (<I>P</I> < 0.05). Regardless of the type of amino acids, the maximum amount was obtained at 280 °C. At this temperature, the generation of alanine and glycine was relatively high. The optimization of processing parameters may enhance the production of valuable peptides without the need for additional catalysts.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Hydrothermally hydrolyzed BSA was characterized. </LI> <LI> BSA hydrolysates were yielded maximally at 260 °C. </LI> <LI> Di or tripeptides were dominantly produced by subcritical water. </LI> <LI> Alanine was major amino acid in BSA hydrolysates produced by subcritical water. </LI> </UL> </P>

Quality Characteristics of Frozen Korean Chamchi (Aster scaber) as influenced by Blanching Additives

Yiseul Kim,Bobae Koh,Karna Ramachandraiah,Geun-Pyo Hong 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11

This study investigated to find optimal blanching conditions for pre-treatment of Korean Cahmchi (Aster scaber) before freezing to maintain qualities as food ingredient. Blanched A. scaber were blanched in water, 1% sucrose solution and 1% salt solution for 2min. After blanching, each sample packed with water, 0.5% and 1% sucrose solution, which were half quantity of sample. The samples were then frozen at -30°C freezer for 24h. Frozen samples were thawed in water at 4°C. Color, thawing loss, water content and texture analysis were evaluated. Water content was not significantly different among samples. Thawing loss of A. scaber was low value in sugar and salt additive samples. Sugar additive sample indicated the lowest redness and yellowness value. Also sugar added samples showed tender texture. In conclusion, sugar contents in blanching water were affected to qualities of A. scaber.

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

Young-Chan Yun,Honggyun Kim,Karna Ramachandraiah,Geun-Pyo Hong 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.6

This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied under three freezing temperatures (-20℃, -30℃, and -40℃). Based on the results, freezing rates ranged from 0.26-1.42 cm/h and were graded by three categories, i.e, slow (category I, >0.4 cm/h), intermediate (category II, 0.6-0.7 cm/h) and rapid freezing (category III, >0.96 cm/h). Both temperature and the air flow rate influenced the freezing rate, and the freezing rate affected the ice crystal size and shear force in pork loin. However, the air flow rate did not affect thawing loss, drip loss or the color of pork loins. In the comparison of freezing rates, pork belonging to category II did not show a clear difference in quality parameters from pork in category I. Furthermore, pork in category III showed fresh meat-like qualities, and the quality characteristics were clearly distinct from those of category I. Although the current standard for rapid freezing rate is 0.5 cm/h, this study suggested that 0.96 cm/h is the lowest freezing rate for achieving meat quality distinguishable from that achieved with conventional freezing, and further increasing the freezing rate did not provide advantages from an energy consumption perspective.