Papers by Evans Frimpong Boateng, Ph.D.
This study assessed the physicochemical, microbiological, and sensory profiles of vacuum-packed c... more This study assessed the physicochemical, microbiological, and sensory profiles of vacuum-packed cooked lowsalt pork belly at 4 • C (Group A) and 25 • C (Group B) for 50 d and 25 d. Color changed on 30 d (Group A) and 15 d (Group B) throughout storage. Also, the endpoints of pH (6.54/6.89), TVB-N (15.23/19.04 mg N/100 g), and TBARS (1.58/1.96 MDA/kg) in Groups A and B (P < 0.05) indicated temperature impact in exacerbating oxidative stress. Although the TVC in Groups A and B exceeded the 4 log CFU/g permitted for meat products by the China National Food Safety Standard (GB 2726-2016) on 30 d and 15 d, the products were not undesirable until 40 d and 20 d, respectively. While spoilers (Kocuria, Shewanella, Acinetobacter, and Psychrobacter) were detected in both groups, Pseudomonas (Group A) and Bacillus (Group B) abundance demonstrated the impact of temperature on bacterial community. Electronic nose sensitivity towards W1W (sulfides), W2W (organic sulfides), W2S (alcohols, aldehydes, and ketones), W6S (hydrides), and W5S (nitrogen oxides) sensors from 40 d (Group A) and 25 d (Group B) corroborated the microbiological results. This study provides valuable information on extending the shelf life of foods via an innovative vacuum packaging technology.
Synergetic Inhibition Effect of Plasma-Activated Water and Hydrogen Peroxide on Egg Pathogens: Inhibition Mechanism and Storage Stability
Social Science Research Network, 2022
Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
International Journal of Meat Science
Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis
Food Research International, 2021
Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While ... more Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative. In this study, quality indexes and bacterial enumeration often used as spoilage indicators were employed to assess MAP fresh pork under chilled (4 °C) storage for 21 d. The results indicated that 70%O2/30%CO2 (Group A) retained more redness (a*) content, while 70%N2/30%CO2 (Group B) markedly reduced spoilage indicators compared to the control group. Notably, high-throughput sequencing indicated that Group B and 20%O2/60%N2/20%CO2 (Group C) inhibited the growth of abundant spoilers, Pseudomonas spp. and Brochothrix spp. Thus, MAP (Group B and C) has promising potential in inhibiting predominant meat spoilers during chilled storage. This study provides valuable information to food industries on the potential application of MAP to control meat spoilage in Chinese markets.
Emerging non-thermal processing techniques are gaining much attention due to their numerous advan... more Emerging non-thermal processing techniques are gaining much attention due to their numerous advantages over traditional methods. Thus, in this study, we employed high voltage cold atmospheric plasma (HV-CAP) separately and synergetically with ultrasound on lysozyme to investigate its activity and structure. The HV-CAP was operated at 120, 140, and 160 kV for 3 min at a frequency of 120 Hz. A significant difference was observed between the untreated and both treatments in lysozyme activity, with a more pronounced result in the ultrasound-assisted HV-CAP treatment. Both treatments influenced the tertiary structure of the lysozyme as lipid oxidation, carbonyl content, UV spectra, intrinsic fluorescence, hydrophobicity, and sulfhydryl groups increased with increased voltage. Particle size distribution of lysozyme shows that noncovalent interactions affected the tertiary structure. The effects of both treatments on the secondary structure of lysozyme were demonstrated by FTIR-ATR, CD, an...
Prevalence and Antibiotic Susceptibility of Salmonella Isolated from Beef Animal Hides and Carcasses
Journal of Food Protection
This study determined the prevalence of Salmonella on beef animal hides and carcasses and antimic... more This study determined the prevalence of Salmonella on beef animal hides and carcasses and antimicrobial susceptibility profiles against a panel of 13 antibiotics. In each of the eight commercial packing facilities, of which five processed primarily heifers and steers and the remaining three processed primarily cows and bulls, hide and carcass sponge swab samples were obtained immediately before hide removal and before carcass chilling, respectively. Overall, prevalence of Salmonella on external surfaces (hides) of cattle was 15.4% (49 of 319), whereas prevalence after dehiding and other slaughtering/dressing processes, including the application of decontamination treatments, was, as expected, reduced (P < 0.05) to 1.3% (4 of 320) on carcass surfaces. From 53 total Salmonella-positive hide and carcass samples, 526 biochemically confirmed isolates were obtained to determine antimicrobial susceptibility profiles. Of 53 Salmonella-positive samples, individually, 24 (45.3%), 17 (32.1%...
Molecules
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high tempe... more Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile comp...
The research was undertaken at Pungu in the Kassena Nankana Municipal Assembly in the Upper East ... more The research was undertaken at Pungu in the Kassena Nankana Municipal Assembly in the Upper East Region of Ghana, in order to assess the adaptation strategies of the impacts of climate change by indigenes with respect to the unpredictable change in climate at the area (Pungu). The study was based on climate change impact on health, water resources, agriculture and socioeconomic statuses as questionnaire and interview were the scientific methods utilized in this findings. The results from the assessment showed that, indigenes sleep either outside or inside which is dependent on prevailing atmospheric temperature to prevent heat related illness such as cerebrospinal meningitis (CSM) among others. The study also found out that unpredictable climate change had detrimental impact on water resources and agriculture in the area which inevitably affected their social and economic works. So, adaptation strategies such as hand-dug wells and boreholes are resorted to cope with the impacts of climate change on the aforementioned statuses. Frequent seminars and public education on the awareness of climate change, impacts and adaptation strategies are recommended.
This article reviews meat as an animal-derived protein food needed in the diet for improved human... more This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed.
Food Science and Technology
In the replacement of traditional techniques (cutting, degassing, meat tenderization among others... more In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.
Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system
LWT
Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel
LWT
The research was undertaken at Pungu in the Kassena Nankana Municipal Assembly in the Upper East ... more The research was undertaken at Pungu in the Kassena Nankana Municipal Assembly in the Upper East Region of Ghana, in order to assess the adaptation strategies of the impacts of climate change by indigenes with respect to the unpredictable change in climate at the area (Pungu). The study was based on climate change impact on health, water resources, agriculture and socioeconomic statuses as questionnaire and interview were the scientific methods utilized in this findings. The results from the assessment showed that, indigenes sleep either outside or inside which is dependent on prevailing atmospheric temperature to prevent heat related illness such as cerebrospinal meningitis (CSM) among others. The study also found out that unpredictable climate change had detrimental impact on water resources and agriculture in the area which inevitably affected their social and economic works. So, adaptation strategies such as hand-dug wells and boreholes are resorted to cope with the impacts of climate change on the aforementioned statuses. Frequent seminars and public education on the awareness of climate change, impacts and adaptation strategies are recommended.
Horizon Research Publishing, 2019
In the replacement of traditional techniques (cutting, degassing, meat tenderization among others... more In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.
In the replacement of traditional techniques (cutting, degassing, meat tenderization among others... more In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.
Asian Journal of Food Science, 2020
This article reviews meat as an animal-derived protein food needed in the diet for improved human... more This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed.
Journal of Applied Sciences and Environmental Management, 2020
Salmonella enterica are among the foodborne pathogens of importance due to their involvement in a... more Salmonella enterica are among the foodborne pathogens of importance due to their involvement in a number of foodborne outbreaks, illnesses and occasionally death. This study was carried out in the Tamale metropolis of Ghana to investigate the prevalence and antibiotic resistance of Salmonella enterica in cow milk, cow milk products and hands of cow milk sellers. The conventional method and the disc diffusion method were used for the isolation and antibiotic resistance of Salmonella enterica, respectively. The overall prevalence of Salmonella enterica was 7.3% (22/300). Salmonella enterica were detected in 24.0% (12/50) of raw 'wagashie', 8.0% (4/50) of fried 'wagashie', 6.0% (3/50) of cow milk, 4.0% (2/50) of left hand swab of milk sellers, and 2.0% (1/50) of right hand swab of milk sellers. Salmonella enterica was not isolated from 'brukina'. The prevalence of Salmonella enterica did not differ (P = 0.193) among fried 'wagashie', cow milk, hand swab of milk sellers and 'brukina' samples. However, the prevalence of Salmonella enterica in raw 'wagashie' was significantly higher (P = 0.000) than the other samples examined. Resistant to erythromycin (86.0%) was most frequently detected. The Salmonella enterica isolates were highly susceptible to ciprofloxacin (100.0%), chloramphenicol (91.0%), ceftriaxone (91.0%), sulphamethoxazole/trimethoprim (91.0%), tetracycline (86.0%) and ampicillin (86.0%). Of the 22 Salmonella enterica isolates, 14 were resistant to only one antibiotic, 4 were resistant to two antibiotics and 2 were resistant to three antibiotics. Two Salmonella enterica isolates were resistant to none of the antibiotics. This study revealed that some milk products and other samples were contaminated with Salmonella enterica. The isolated Salmonella enterica were susceptible to most of the antibiotics examined but were highly resistant to erythromycin.
International Journal of Veterinary Science, 2018
AB STRACT Promoting food safety is key to preventing foodborne diseases which are contracted thro... more AB STRACT Promoting food safety is key to preventing foodborne diseases which are contracted through consumption of contaminated foods. The study was undertaken to assess the knowledge and practices of meat safety by meat sellers in the Accra metropolis. A descriptive survey design involving the use of semi-structured questionnaire was used to obtain information from 150 meat sellers on their knowledge and practice of food safety. The results revealed that all the respondents were males and majority aged between 18-50 years 149 (99.3%). Age had influence on knowing that eating/drinking increases risk of meat contamination (X=11.659, df=2, P=0.003) and contaminated meat causes illness (X=15.026, df=2, P=0.001). Age also had influence on the practice of sterilizing knives and equipment (X=50.680, df=2, P<0.001). Most of the respondents completed elementary education 85 (56.7%) and had more than 3 years' experience in selling meat 146 (97.3%). The level of education had no influence on meat seller's knowledge and practice in meat safety except the use of gloves (X=12.271, df=3, P=0.007). Work experience had influence on most of the meat safety practices examined. Majority 108 (72%) of the respondents were aware of meat safety from various stakeholders such as the Accra Metropolitan Assembly, Food and Drugs Authority and the media. The respondents 140 (93.3%) were aware eating contaminated meat can cause foodborne illness, however; there was a knowledge gap in the type of illnesses caused by contaminated meat. Majority of the meat sellers 103 (68.7%) were unaware of the importance of wearing gloves, although majority 136 (90.7%) wash their hands always before touching raw meat and cleaning equipment prior to and after work. Also, most 147 (98%) of the meat sellers do not sterilize their equipment which may harbour foodborne pathogens. Although the results obtained showed appreciable knowledge and practice of meat safety, more improvements need to be made. The meat sellers had minimal training in meat handling and its associated effects which should be a concern to stakeholders. Education of meat sellers through training programmes will help improve their knowledge, attitude and practices towards meat safety.
Journal of Meat Science and Technology, 2018
Handling of leftover meat is important to reduce wastage. This study investigated the handling an... more Handling of leftover meat is important to reduce wastage. This study investigated the handling and storage of leftover meat in the Tamale Metropolis and Bolgatanga Municipality of Ghana. A total of 160 butchers were randomly selected and interviewed using semi-structured questionnaires. All the butchers interviewed were males and majority of them were within the youthful age. Islamic (91.2%) and Christianity (47.5%) were the dominate religious affiliation among the butchers in Tamale metropolis and Bolgatanga municipality, respectively. Most butchers resort to buying live animals from the market. Leftover meat is stored mainly by freezing, followed by drying. Leftover meat is transported mainly by motor king (Tamale) and on the head in a pan (Bolgatanga). According to the butchers, their customers/consumers prefer beef most, followed by chevon and mutton. Storage has effect on meat appearance and taste and as a result, consumers prefer fresh to storage meat. Majority of the butchers indicated that, they sometimes record spoilage of meat even at storage as a result of unstable power/light offs. Hence, the need to provide solar power for commercial storage facilities. There is also the need for stakeholders to ensure that meat van is provided for transporting leftover meat under hygienic conditions.
Ghana Journal of Science, Technology and Development, 2014
The suitability, yield and cohesiveness, sensory characteristics and nutritional composition of b... more The suitability, yield and cohesiveness, sensory characteristics and nutritional composition of beef burger formulated with whole egg from chicken as a binder was studied. Four (4) kg of boneless beef was used, of which, 3kg were for test products and 1kg for control products. Four (4) different levels of inclusion of the whole egg per kilogram of meat that is 0g, 5g, 100g and 150g which corresponded to each treatment T1(control), T2 (5%), T3 (10%) and T4(15%) respectively, was examined. Spices and water were added in equal amounts of g/kg or ml/kg of meat. The burgers were moulded manually using a cylindrical tube to obtain uniform shapes and sizes. They were vacuum-packed in transparent packing bags and stored at 4°C for sensory and laboratory analyses. Lateral shrinkage and cooking loss was significantly higher for T4 (burger with highest whole egg inclusion level), but doming was significantly lower for T4. There were no significant differences in sensory characteristics among the control and the test beef burgers at the various treatment levels. Crude protein content of beef burger formulated with whole egg as a binder was improved. pH reduced at 50g inclusion level of whole egg which implies that the 5% test products were likely to store better for a longer period. Keywords: beef burger, cohesiveness, nutritional composition, sensory characteristics, whole egg
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Papers by Evans Frimpong Boateng, Ph.D.