Journal of Food Quality最新文献

{"title":"Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety","authors":"Haktan Aktaş,&nbsp;Bülent Çetin,&nbsp;Yusuf Esen","doi":"10.1155/jfq/2790500","DOIUrl":"https://doi.org/10.1155/jfq/2790500","url":null,"abstract":"<p>Probiotics improve intestinal microbiota, thereby positively influencing human health. Additionally, most probiotic microorganisms belong to the group of lactic acid bacteria. As these bacteria are involved in producing fermented foods and drinks, they can easily be introduced to the body. Therefore, investigating the probiotic properties of microorganisms in fermented products is crucial for their characterisation. This study investigated 10 Surk strains belonging to the species <i>Ligilactobacillus acidipiscis</i>, <i>Lactiplantibacillus plantarum</i> and <i>Companilactobacillus alimentarius</i>, an important traditional cheese in the Eastern Mediterranean region, in terms of their tolerance to gastric juice and bile salts, auto/co-aggregation, cell surface hydrophobicity, bile salt hydrolase activity, antimicrobial activity, DNase and gelatinase activity, ability to form biofilms, virulence factors and antibiotic susceptibility. The survival rate of all strains was between 76.59% and 82.36% in gastric juice and between 84.44% and 110.28% in bile salts. All the strains were hydrophobic to varying degrees (2.08%–63.37%) and were capable of autoaggregating (32.38%–75.67%). Additionally, almost all of the strains exhibited antimicrobial activity against the pathogens. Finally, the strains were found to lack DNase and gelatinase activity, as well as virulence factors. According to these findings, the Surk strains employed in this investigation may find application as probiotics. However, further studies are needed, particularly with regard to antibiotic resistance, before these isolates can be used in food products.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2790500","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146002235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Quality and Safety in Pakistan’s Agrifood Sector: A Review of Regulatory Frameworks, Innovation Diffusion, and Capacity-Building Priorities","authors":"Shahnai Basharat,&nbsp;Hafiza Madiha Jaffar,&nbsp;Muhammad Abdul Rahim,&nbsp;Fahad Al-Asmari,&nbsp;Mohamed Fawzy Ramadan,&nbsp;Eliasse Zongo","doi":"10.1155/jfq/8881863","DOIUrl":"https://doi.org/10.1155/jfq/8881863","url":null,"abstract":"<p>This comprehensive review critically examines the current landscape of food quality and safety within the agrifood industry, with a particular emphasis on the Pakistani context. The study employed a systematic literature review approach, drawing on peer-reviewed journal articles, policy reports, and international guidelines published between 2000 and 2024. Databases including <i>ScienceDirect</i>, <i>SpringerLink</i>, <i>Wiley Online Library</i>, and <i>PubMed</i> were searched using key terms such as “food safety,” “agri-food quality control,” “HACCP,” and “government regulations.” Inclusion criteria focused on studies addressing regulatory frameworks, consumer behavior, and value chain governance in the agrifood sector, while non-English and non–peer-reviewed publications were excluded. The findings reveal that the effectiveness of food safety and quality management in Pakistan is constrained by fragmented regulatory mechanisms, limited technological adaptation, and insufficient consumer awareness. Government interventions, though essential, remain inconsistent and often fail to address market failures caused by information asymmetry and inadequate enforcement. Furthermore, private sector initiatives, including the adoption of HACCP and ISO-based quality assurance systems, have shown significant potential in improving traceability and consumer confidence when effectively implemented. The review also highlights the pivotal role of retailers and vertically integrated value chains in shaping food safety practices, demonstrating that collaborative governance models can enhance compliance and sustainability. Overall, this study underscores the need for integrated policy reforms, capacity-building programs, and advanced traceability systems to strengthen Pakistan’s food safety framework. By synthesizing international and national evidence, this review provides a foundation for policymakers, industry stakeholders, and researchers to develop data-driven strategies for ensuring sustainable food security and consumer protection.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8881863","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146007333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Predictive Models for Shelf Life of Two Leafy Vegetables Under Different Storage Temperatures","authors":"Tianyu Ren,&nbsp;Binshan Mu,&nbsp;Xinyu Huang,&nbsp;Keyan Wang,&nbsp;Yijing Li,&nbsp;Yangyang Chen,&nbsp;Xiaoyu Wan,&nbsp;Handong Zhao,&nbsp;Jinwang Li,&nbsp;Fengjun Guo","doi":"10.1155/jfq/2939320","DOIUrl":"https://doi.org/10.1155/jfq/2939320","url":null,"abstract":"<p>Postharvest vegetables are still undergoing metabolic processes primarily through respiration. Although modified atmosphere packaging (MAP) can extend the shelf life of vegetables, it is of great significance to accurately predict the shelf life of vegetables for the quality assurance. In this study, the modified atmosphere packaged spinach and Chinese chives were stored at 0, 5, 10, 15, and 20°C, and <i>Pseudomonas</i> spp. count was determined regularly. The modified Gompertz model was used as the primary model to construct the model of <i>Pseudomonas</i> spp. growth kinetics in spinach and Chinese chives at different temperatures. On the basis of the primary model, the Belehradek (square root) model was selected as the secondary model to explore the influence of temperature on maximum specific growth rate (<i>μ</i>_max) and lag period (<i>λ</i>). Finally, the shelf life prediction model of spinach and Chinese chives was established and verified. From the results, the growth of <i>Pseudomonas</i> spp. showed an S-shaped curve at different storage temperatures. With the increase of storage temperature, <i>μ</i>_max of microorganisms increased and <i>λ</i> decreased. The modified Gompertz model can describe the growth dynamics of <i>Pseudomonas</i> spp. well, and <i>μ</i>_max^0.5 and (λ^-1)^0.5 have a good linear relationship with storage temperature. The accuracy of the shelf life prediction model was verified by measuring the growth state of <i>Pseudomonas</i> spp. in modified atmosphere packaged spinach and Chinese chives at the storage temperature of 8°C. The results showed that the relative error between the predicted value and the measured value was 2.39% for spinach and 0.43% for Chinese chives, respectively, indicating that the shelf life prediction model could effectively predict the shelf life of spinach and Chinese chives at the storage temperature range of 0°C–20°C.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2939320","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145963935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Incorporation of Adiantum capillus-veneris L. Extract as a Functional Ingredient to Enhance the Quality Characteristics of Yogurt","authors":"Kimia Khaki,&nbsp;Samar Mansouripour,&nbsp;Mansooreh Sadat Mojani-Qomi","doi":"10.1155/jfq/6206693","DOIUrl":"https://doi.org/10.1155/jfq/6206693","url":null,"abstract":"<p><i>Adiantum capillus-veneris</i> L. is known for its bioactive compounds and health benefits. In this study, the physicochemical, functional, and sensory properties of set-type yogurt fortified with <i>Adiantum capillus-veneris</i> L. extract (ACVE) were evaluated during 21 days of storage. Higher pH values and lower acidity were observed in yogurts containing 0.25% and 0.5% ACVE on Day 21 of storage. ACVE enhanced water holding capacity (WHC), <i>a</i>^∗ and <i>b</i>^∗ values, total phenolic content (TPC), antioxidant activity, and α-amylase inhibition (by more than three times). Additionally, the yogurts containing 0.25% and 0.5% ACVE showed a higher storage modulus, complex viscosity, and a more compact microstructure. Moreover, ACVE reduced syneresis and the <i>L</i>^∗ value of yogurt (<i>p</i> &lt; 0.05). The addition of 0.25% and 0.5% ACVE in yogurt significantly reduced the LAB on the first day of storage. However, ACVE-fortified yogurts exhibited significantly higher LAB counts at the end of the storage (<i>p</i> &lt; 0.05). An increase in acidity and a decrease in pH were observed with prolonged storage, except in yogurt with 0.5% ACVE. The TPC, antioxidant activity, WHC, and LAB counts of fortified yogurts were enhanced during storage, whereas syneresis and α-amylase inhibition were reduced (<i>p</i> &lt; 0.05). Sensory evaluation indicated that all yogurts were acceptable, and no significant difference in overall acceptance was observed between yogurts containing 0.1% and 0.25% ACVE and the control (<i>p</i> &gt; 0.05). Therefore, ACVE (particularly at levels up to 0.25%) can be used as a novel functional additive to enhance the quality characteristics of yogurt.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6206693","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145986927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pomegranate Peel Powder as an Antioxidant and Natural Colorant in Snack Meat Sticks","authors":"Elif Aykın-Dinçer,&nbsp;Cem Yiğit,&nbsp;Hafize Işık,&nbsp;Aylin Gücüöz,&nbsp;Cüneyt Dinçer","doi":"10.1155/jfq/7462871","DOIUrl":"https://doi.org/10.1155/jfq/7462871","url":null,"abstract":"<p>In this study, pomegranate peel powder (PPP) was added to the formulation of snack meat sticks at different ratios (control, 2.5%, 5%, and 10%), and physicochemical, microbiological, sensory, and economic properties of the products were evaluated. Increasing PPP levels significantly enhanced the total phenolic content and antioxidant activity, while reducing pH, water activity, and thiobarbituric acid-reactive substances (TBARS), indicating improved oxidative stability. It was found that the addition of PPP also affected the cross-sectional surface color of the snack sticks (<i>p</i> &lt; 0.05). Moreover, a notable decline was observed in the springiness and chewiness of snack sticks with the increasing ratio of PPP. Finally, snack sticks containing 2.5% PPP had higher sensorial scores. Microbiological assessments confirmed the safety of all formulations. As a result, the use of PPP could improve the quality of snack sticks, making them more economical and functional.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7462871","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145909157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and Quality Characterization of Energy-Dense Foods From Local Ingredients Targeted for High-Performance Nutrition","authors":"Jean Axel T. Kabore,&nbsp;Ella W. R. Compaore,&nbsp;Inoussa Ky,&nbsp;Ousmane Ouedraogo,&nbsp;Kayaba Kabore,&nbsp;Fulbert Nikiema,&nbsp;Elie Kabre,&nbsp;Mamoudou H. Dicko","doi":"10.1155/jfq/2475730","DOIUrl":"https://doi.org/10.1155/jfq/2475730","url":null,"abstract":"<p>Military personnel operating in field environments often experience energy deficits due to limited access to adequate nutrition. Therefore, the development of high-calorie, shelf-stable, and nutrient-dense foods is essential to sustain their performance and health. This study aimed to formulate and evaluate the nutritional and microbiological quality of such high-calorie foods using locally available raw materials, guided by a design of experiments approach. Ten distinct food formulations were developed based on a mixture design plan. Physicochemical and microbiological parameters were analyzed according to ISO and AOAC standards. The results revealed protein contents ranging from 20.86 to 29.84 g/100 g, carbohydrates from 33.39 to 48.39 g/100 g, and fat from 18.71 to 33.71 g/100 g, with a maximum energy value of 520.40 kcal/100 g. A radar chart illustrated that F7 was the richest in protein, F9 had the highest lipid content, and F8 contained the most carbohydrates. The pH, humidity, dry matter, total ash, and °Brix values ranged from 4.30 to 5.03, 12.04% to 27.04%, 72.96% to 87.96%, 3.84% to 20.60%, and 0.67 to 1.40, respectively. The contents of sodium, calcium, magnesium, zinc, potassium, and iron (mg/100 g) varied between 55.68 and 1172.8, 59.75 and 126.3, 44.59 and 92.26, 1.14 and 2.18, 596.64 and 838.68, and 2.21 and 4.95, respectively. Microbiological analyses confirmed the absence of pathogenic microorganisms, including <i>Salmonella</i> spp., <i>Escherichia coli</i>, and <i>Staphylococcus</i> spp. The novelty of this study lies in the integration of physicochemical, nutritional, and microbiological profiling within a formulation optimization framework which demonstrates an innovative approach to the development of stable, nutrient-rich, and high-calorie foods from locally sourced ingredients. These findings demonstrate also the potential for locally sourced ingredients to support the development of fortified foods for both military and sports applications.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2475730","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145909222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid Evaluation of Radix Paeoniae Alba and Its Processed Products by Intelligent Bionic Technology Combined With Machine Learning Algorithms","authors":"Hengqing Lu,&nbsp;Meimei Peng,&nbsp;Jiuba Zhang,&nbsp;Shunqi Jin","doi":"10.1155/jfq/1774753","DOIUrl":"https://doi.org/10.1155/jfq/1774753","url":null,"abstract":"<p><i>Radix Paeoniae Alba</i> (RPA), as a kind of health food and herbal medicine with a remarkable curative effect, has an increasing market demand in recent years. Due to its numerous processing methods, the influence on internal active components is complex, and the curative effect varies greatly. However, in some cases, different processed products are confused, and it is of great significance to strictly control the quality of RPA and its processed products. In this study, electronic eye (e-eye) and electronic nose (e-nose) were used to rapidly evaluate the quality of RPA and its processed products and were compared with high-performance liquid chromatography (HPLC). The results showed that the surface brightness of RPA was higher than that of processed products, and the red and yellow tones of stir-fried RPA were the deepest. <i>L</i>^∗, <i>b</i>^∗, <i>E</i>^∗, <i>c</i>^∗, and color index (CI) contributed greatly to distinguish RPA from its processed products. The processing methods had obvious effects on the flavor characteristics of RPA, and heptadecan-2-one, 2-methyl propanoic acid, alpha-pinene, pent-1-en-3-ol, but-(E)-2-enal, and propanoic acid were selected to be critical components for distinguishing RPA from its processed products. Correlation analysis revealed that the ingredients in RPA exhibited significant associations with color and odor. Compared with HPLC, e-eye and e-nose could distinguish RPA from different processed products more quickly and accurately, which provided a meaningful reference for the quality control of other foods and herbal medicines with various processing methods.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1774753","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145905200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hygienic Practices and Determination of Microbial Quality and Safety of Raw Camel Milk in Borana Zone, Southern Ethiopia","authors":"Birhanu Bekele,&nbsp;Mitiku Eshetu,&nbsp;Takele Wolkero,&nbsp;Tesfemariam Berhe,&nbsp;Ulfina Galmessa,&nbsp;Sileshi Gadissa","doi":"10.1155/jfq/2486717","DOIUrl":"https://doi.org/10.1155/jfq/2486717","url":null,"abstract":"<p>The study was conducted to evaluate the hygienic practices, handling methods, microbial quality, and safety of raw camel milk at various supply points during the dry and wet seasons in the Borana zone. A total of 370 respondents were interviewed for hygienic camel milk handling along the supply chains (farms, collection points, and open markets), and 192 camel milk samples were collected from surveyed respondents of camel herders, primary collectors, and retailers. Milk sampling, sample collection, handling, transportation, and analysis followed standard procedures. Unhygienic practices, poor handling procedures of camel milk, and lack of standard milk containers were observed across supply chains, which contributed to microbial contaminations. Significant (<i>p</i> &lt; 0.05) increases in counts of total bacteria, total coliform, yeast and mold, <i>Enterobacteriaceae</i>, and <i>Staphylococcus aureus</i> of raw camel milk samples from farms during the wet season to markets during the dry season with mean log₁₀ CFU/mL of 5.21–8.35, 4.99–7.24, 3.86–7.29, 4.30–7.12, and 3.31–5.32 were observed, respectively. The overall average count of total bacteria, total coliform, yeast and mold, <i>Enterobacteriaceae</i>, and <i>Staphylococcus aureus</i> was 7.04, 6.09, 5.45, 5.75, and 4.30 log₁₀ CFU/mL, respectively. These findings indicate that raw camel milk in the Borana zone is highly contaminated, with microbial loads exceeding established raw milk standards. Such high microbial contaminations justify the need for proper heat treatment of raw camel milk before consumption. In addition, community training and awareness creation on improving hygienic milk handling practices and the introduction of dairy material across milk supply chains are crucial to enhancing the quality of camel milk.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2486717","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145887755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Convolutional Neural Network (CNN)-Based Image Analysis for Differentiating Fresh and Frozen-Thawed Vermilion Snapper (Rhomboplites aurorubens)","authors":"Ümit Murat Akkaya,&nbsp;Mutlu Pilavtepe-Çelik,&nbsp;Habil Kalkan","doi":"10.1155/jfq/2782474","DOIUrl":"https://doi.org/10.1155/jfq/2782474","url":null,"abstract":"<p>Color, as an essential visual quality characteristic of fish that determines consumer preferences and purchasing decisions, serves as a quick indicator of freshness. However, determining whether fish has undergone previous freezing poses a challenge. Traditional methods such as sensory evaluation, physicochemical, biochemical, and microbiological analyses, despite being time-consuming and costly, have been employed for this purpose among various fish species. This study aims to differentiate frozen-thawed (at −20°C and −60°C) and fresh fish samples through deep learning-based image analysis. A dataset comprising frozen-thawed and fresh Vermilion snapper (<i>Rhomboplites aurorubens</i>) images was used to extract features with four pretrained CNN models (VGG16, ResNet50, InceptionV3, and EfficientNetB0), followed by a neural network for classification. For comparison, the same classifier was applied to traditional <i>L</i>^∗, <i>a</i>^∗, and <i>b</i>^∗ color values (commonly used in conventional analyses) extracted from the images. The CNN-based models consistently outperformed the traditional approach. In the binary classification task (fresh vs. frozen), VGG16 achieved the highest accuracy of 96.8%, compared to 80.0% using color features. In the more challenging three-class classification (fresh vs. −20°C vs. −60°C), EfficientNetB0 achieved an 86.9% accuracy, outperforming the 64.0% accuracy of the color-based approach. Additionally, for left- vs. right-side classification, ResNet50 reached a 96.0% accuracy, while color-based classification achieved only 52.0%. These findings suggest that CNN-based image analysis can be a valuable tool for the seafood industry, providing a nondestructive, faster, more reliable alternative to conventional methods for assessing the freshness and freezing history of fish products.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2782474","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145824787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the Shelf-Life and Quality of Raw Beef During Refrigerated Storage Utilizing Medium-Chain Dicarboxylic Acids","authors":"Zhengrui Liao,&nbsp;Thaigarajan Parumasivam,&nbsp;Wee Yin Koh,&nbsp;Thuan-Chew Tan,&nbsp;Xiaotong Zhu,&nbsp;Muhammad H. Alu’datt,&nbsp;Ali Madi Almajwal,&nbsp;Mohammad Alrosan","doi":"10.1155/jfq/5570496","DOIUrl":"https://doi.org/10.1155/jfq/5570496","url":null,"abstract":"<p>Medium-chain dicarboxylic acids (MCDAs), including glutaric acid (GLA), succinic acid (SUA), and azelaic acid (AZA), have been extensively studied for pharmaceutical applications but remain underutilized in the meat industry. This study evaluated the antibacterial properties and antioxidant potential of AZA, SUA, and GLA. Their ability to enhance the quality and safety of sliced and minced beef was also assessed. The results revealed that the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values for these MCDAs generally ranged between 500 and 2000 μg/mL, with AZA exhibiting lower MIC and MBC values than SUA and GLA. However, the antioxidant activity of these MCDAs was found to be limited. Application of these MCDAs to refrigerated raw beef demonstrated their efficacy in maintaining freshness and extending shelf life. These MCDAs were particularly beneficial in preserving color, pH, and moisture levels while reducing spoilage markers such as total volatile base nitrogen and bacterial counts. Overall, the findings suggest that these MCDAs exert dose-dependent effects in refrigerated sliced and minced beef models, with AZA delivering the most pronounced benefits.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5570496","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145824789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}