Publikatsioonid
Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/8660
Sirvi
Sirvi Publikatsioonid Autor "Anton, Dea" järgi
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Kirje Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness(MDPI, 2023) Kuznetsov, Artur; Frorip, Aleksandr; Sünter, Alar; Kasvand, Nensi; Korsakov, Vadim; Konoplev, Georgii; Stepanova, Oksana; Rusalepp, Linda; Anton, Dea; Püssa, Tõnu; Roasto, Mati; Abramova, Liubov; Kozin, Andrey; Toom, Lauri; Hirsch, Soeren; Mukhin, NikolayFast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the easy separation of high-molecular compounds such as proteins from small molecules and the identification of the low-molecular substances. In this paper, the method is applied for the rapid evaluation of freshness and monitoring the aging of animal meat and fish. A novel chromatographic sensor was developed with a deep UV LED-based photometric detection unit (255–265 nm), an original flow cuvette and registration scheme; the processing of a chromatogram with the sensor takes approximately 15 min. Strict isochronism between the elution of ATP metabolites, mainly hypoxanthine (Hx) and inosine monophosphate (IMP), and the time of maturation of meat or fish, was discovered. A new freshness index H* = [Hx]/[IMP] was introduced, which is proportional to the instrumental delay time in the FPMLC chromatograms: the H* index < 0.5 indicates the presence of inosine monophosphate (IMP) and the high quality of the meat or fish. Reasonably strong correlations were revealed between data obtained by FPMLC and total volatile basic nitrogen TVB-N (for fish) or volatile fatty acids VFA (for meat) content. Moreover, putative nucleotide salvage and an increase in the concentration of IMP were observed in fish after heat treatment using the FPMLC sensor and NMR technique.Kirje Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders(MDPI, 2022) Koskar, Julia; Meremäe, Kadrin; Püssa, Tõnu; Anton, Dea; Elias, Terje; Rätsep, Reelika; Mäesaar, Mihkel; Kapp, Karmen; Roasto, MatiPlant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality.Kirje Ülevaade taimsete lisandite antimikroobse toime uuringutest in vitro ja tooretes seahakklihatoodetes(Estonian Academic Agricultural Society, 2023) Meremäe, Kadrin; Koskar, Julia; Püssa, Tõnu; Raudsepp, Piret; Anton, Dea; Roasto, MatiPlant additives can be used in food technologies as natural additives to replace synthetic food additives partially or completely. The present work aims to give an overview of studies that have been carried out over the years 2011–2019 in the Department of Food Hygiene and Safety at the Estonian University of Life Sciences on the antimicrobial activity of plant additives in vitro as well as in raw minced pork products in the perspective to find effective candidates to use them further in meat products. The findings of the in vitro studies showed that the strongest bacterial growth inhibition was observed in the 96% ethanol extracts of rhubarb root and petiole as well as berries of blackcurrant and chokeberry. In the present in vitro study, plant extracts had the strongest antimicrobial activity against Campylobacter jejuni. In raw minced pork studies, the total microbes as well as yeasts and molds were inhibited in raw minced pork samples only in the presence of powders of rhubarb petioles and tomato or their mixture. In conclusion, this work revealed that powders of rhubarb, tomato and berries of blackcurrant and chokeberry are perspective candidates for inhibiting microbial growth in raw minced pork products.