TY  - JOUR
AU  - Gagaoua, Mohammed
AU  - Bhattacharya, Tanima
AU  - Lamri, Melisa
AU  - Oz, Fatih
AU  - Dib, Amira Leila
AU  - Oz, Emel
AU  - Uysal-Unalan, Ilke
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5972
AB  - Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
PB  - MDPI
T2  - Coatings
T1  - Green Coating Polymers in Meat Preservation
IS  - 11
SP  - 1379
VL  - 11
DO  - 10.3390/coatings11111379
ER  - 

@article{
author = "Gagaoua, Mohammed and Bhattacharya, Tanima and Lamri, Melisa and Oz, Fatih and Dib, Amira Leila and Oz, Emel and Uysal-Unalan, Ilke and Tomašević, Igor",
year = "2021",
abstract = "Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.",
publisher = "MDPI",
journal = "Coatings",
title = "Green Coating Polymers in Meat Preservation",
number = "11",
pages = "1379",
volume = "11",
doi = "10.3390/coatings11111379"
}

Gagaoua, M., Bhattacharya, T., Lamri, M., Oz, F., Dib, A. L., Oz, E., Uysal-Unalan, I.,& Tomašević, I.. (2021). Green Coating Polymers in Meat Preservation. in Coatings
MDPI., 11(11), 1379.
https://doi.org/10.3390/coatings11111379

Gagaoua M, Bhattacharya T, Lamri M, Oz F, Dib AL, Oz E, Uysal-Unalan I, Tomašević I. Green Coating Polymers in Meat Preservation. in Coatings. 2021;11(11):1379.
doi:10.3390/coatings11111379 .

Gagaoua, Mohammed, Bhattacharya, Tanima, Lamri, Melisa, Oz, Fatih, Dib, Amira Leila, Oz, Emel, Uysal-Unalan, Ilke, Tomašević, Igor, "Green Coating Polymers in Meat Preservation" in Coatings, 11, no. 11 (2021):1379,
https://doi.org/10.3390/coatings11111379 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E. S.
AU  - Gagaoua, Mohammed
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5879
AB  - Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.
PB  - Blackwell Publishing Ltd
T2  - Journal of Texture Studies
T1  - Review on characteristics of trained sensory panels in foodscience
DO  - 10.1111/jtxs.12616
ER  - 

@article{
author = "Đekić, Ilija and Lorenzo, José M. and Munekata, Paulo E. S. and Gagaoua, Mohammed and Tomašević, Igor",
year = "2021",
abstract = "Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.",
publisher = "Blackwell Publishing Ltd",
journal = "Journal of Texture Studies",
title = "Review on characteristics of trained sensory panels in foodscience",
doi = "10.1111/jtxs.12616"
}

Đekić, I., Lorenzo, J. M., Munekata, P. E. S., Gagaoua, M.,& Tomašević, I.. (2021). Review on characteristics of trained sensory panels in foodscience. in Journal of Texture Studies
Blackwell Publishing Ltd..
https://doi.org/10.1111/jtxs.12616

Đekić I, Lorenzo JM, Munekata PES, Gagaoua M, Tomašević I. Review on characteristics of trained sensory panels in foodscience. in Journal of Texture Studies. 2021;.
doi:10.1111/jtxs.12616 .

Đekić, Ilija, Lorenzo, José M., Munekata, Paulo E. S., Gagaoua, Mohammed, Tomašević, Igor, "Review on characteristics of trained sensory panels in foodscience" in Journal of Texture Studies (2021),
https://doi.org/10.1111/jtxs.12616 . .

TY  - JOUR
AU  - Gagaoua, Mohammed
AU  - Warner, Robyn D.
AU  - Purslow, Peter
AU  - Ramanathan, Ranjith
AU  - Mullen, Anne Maria
AU  - Lopez-Pedrouso, Maria
AU  - Franco, Daniel
AU  - Lorenzo, José M.
AU  - Tomašević, Igor
AU  - Picard, Brigitte
AU  - Troy, Declan
AU  - Terlouw, E.M. Claudia
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5885
AB  - Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
PB  - Elsevier Ltd
T2  - Meat Science
T1  - Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways
SP  - 108611
VL  - 181
DO  - 10.1016/j.meatsci.2021.108611
ER  - 

@article{
author = "Gagaoua, Mohammed and Warner, Robyn D. and Purslow, Peter and Ramanathan, Ranjith and Mullen, Anne Maria and Lopez-Pedrouso, Maria and Franco, Daniel and Lorenzo, José M. and Tomašević, Igor and Picard, Brigitte and Troy, Declan and Terlouw, E.M. Claudia",
year = "2021",
abstract = "Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.",
publisher = "Elsevier Ltd",
journal = "Meat Science",
title = "Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways",
pages = "108611",
volume = "181",
doi = "10.1016/j.meatsci.2021.108611"
}

Gagaoua, M., Warner, R. D., Purslow, P., Ramanathan, R., Mullen, A. M., Lopez-Pedrouso, M., Franco, D., Lorenzo, J. M., Tomašević, I., Picard, B., Troy, D.,& Terlouw, E.M. C.. (2021). Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways. in Meat Science
Elsevier Ltd., 181, 108611.
https://doi.org/10.1016/j.meatsci.2021.108611

Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, Lopez-Pedrouso M, Franco D, Lorenzo JM, Tomašević I, Picard B, Troy D, Terlouw EC. Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways. in Meat Science. 2021;181:108611.
doi:10.1016/j.meatsci.2021.108611 .

Gagaoua, Mohammed, Warner, Robyn D., Purslow, Peter, Ramanathan, Ranjith, Mullen, Anne Maria, Lopez-Pedrouso, Maria, Franco, Daniel, Lorenzo, José M., Tomašević, Igor, Picard, Brigitte, Troy, Declan, Terlouw, E.M. Claudia, "Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways" in Meat Science, 181 (2021):108611,
https://doi.org/10.1016/j.meatsci.2021.108611 . .