Serum concentrations of 11 polyfluoroalkyl compounds in the u.s. population: data from the national health and nutrition examination survey (NHANES)

We measured the concentrations of 11 polyfluoroalkyl compounds (PFCs), including perfluorooctane sulfonic acid (PFOS), perfluorooctanoic acid (PFOA), and perfluorohexane sulfonic acid (PFHxS) in 1562 serum samples collected from a representative U.S. population 12 years of age and older in the 1999-2000 National Health and Nutrition Examination Survey. Participants represented both sexes, three race/ethnicities (non-Hispanic blacks, non-Hispanic whites, and Mexican-Americans), and four age categories (12-19 years, 20-39 years, 40-59 years, and 60 years and older). PFCs were extracted from 100 microL of serum using on-line solid-phase extraction coupled to isotope dilution-high performance liquid chromatography-tandem mass spectrometry; limits of detection ranged from 0.05 to 0.2 ng/ mL. PFOS, PFOA, PFHxS, and perfluorooctane sulfonamide were detected in all samples analyzed; 2-(N-ethyl-perfluorooctane sulfonamido) acetic acid, 2-(N-methyl-perfluorooctane sulfonamido) acetic acid, and perfluorononanoic acid were detected in more than 90% of samples, which suggests prevalent exposures to several PFCs in the U.S. population. The concentrations of most PFCs were similar regardless of the participants' ages but were higher in males than in females. Mexican Americans had lower concentrations than non-Hispanic blacks and non-Hispanic whites, whose concentrations were similar. Higher education was associated with higher concentrations of PFOS and PFOA. These data will serve as a nationally representative baseline of the U.S. population's exposure to PFCs to which other populations can be compared, and will play an important role in public health by helping set research priorities, ranging from health effects studies to defining sources and pathways of exposure.     

Situational appropriateness of meat products,meat substitutes and meat alternatives as perceived by Dutch consumers

The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same. This led to the question of whether meat substitutes fit in the same usage situations as meat products do. Perceived situational appropriateness of meat, meat substitutes and other meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of meat and meat substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019.Overall, meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than meat substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to meat substitutes and meat alternatives. Food Neophobia showed a small effect. Meat substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of meat substitutes. Furthermore, meat alternatives like chickpeas and nuts could also contribute to the reduction of meat consumption.     

Determinants of fetal exposure to polyfluoroalkyl compounds in Baltimore, Maryland

Polyfluoroalkyl compounds (PFCs), such as perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA), are ubiquitous, man-made chemicals. Human data suggest that in utero exposures to these chemicals occur and some evidence of developmental toxicity in animals exists. To assess the distribution and determinants of fetal exposure to PFCs, we analyzed cord serum samples from 299 singleton newborns delivered between 2004 and 2005 in Baltimore, MD for 10 PFCs by employing on-line solid-phase extraction coupled with reversed-phase high-performance liquid chromatography-tandem mass spectrometry. PFOS and PFOA were detected in 99 and 100% of umbilical cord sera, with geometric mean concentrations of 4.9 and 1.6 ng/mL, respectively. PFOS and PFOA concentrations were highly correlated (Pearson's r = 0.64 after natural log transformation, p < 0.01). Eight other PFCs were detected less frequently and at lower concentrations than PFOS and PFOA. Geometric mean concentrations of PFOS for Asians (6.0 ng/mL) and Blacks (5.1 ng/mL) were higher than those for Whites (4.2 ng/mL), while PFOA levels were more evenly distributed by race. Other maternal demographic and socioeconomic characteristics, including age, education, marital status, and living in the city limits were not significantly associated with cord concentrations. Our findings suggest that in utero exposure to PFOS and PFOA is ubiquitous in a population of babies born in Baltimore, MD.     

Incidence of tetracycline residues in chicken meat and liver retailed to consumers

The incidence of tetracyclines’ (TCs) residue (oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in fresh chicken samples (meat and liver) collected during one year was recorded. TC residues were analysed using an HPLC-DAD method. The limit of detection for meat was 4.4, 5, 10 and 7?ng?g^?1 for OTC, TTC, CTC and DOC, respectively, compared with 5.5, 6, 12 and 9?ng?g^?1 stated for liver. The recovery of the method ranged from 91% to 70% depending upon both matrix type and tetracycline kind. The results revealed that 66 (44%) samples contained TC residues including 21 (42%) breast, 19 (38%) thigh and 26 (52%) liver samples. The corresponding contaminated ranges were 124–5812, 107–6010 and 103–8148?µg?kg^?1. A total of 12 (8%), 13 (7.33%) and 20 (13.33%) samples of breast, thigh and liver, respectively, had TC residues above the Codex maximum residue limit (MRL). Liver samples had a higher incidence and level than those found in breast or thigh samples.     

Influence of differences in sensitivity of Spanish and German consumers to perceive androstenone on the acceptance of boar meat differing in skatole and androstenone concentrations

The reactions of German (n=472) and Spanish (n=480) consumers of the European boar taint study to boar meat were evaluated according to their androstenone sensitivity. Consumers were checked with pure substance for their androstenone sensitivity. Eighteen per cent of the German and 31% of the Spanish participants were highly sensitive to androstenone, with a significantly higher proportion of women. For insensitive/mildly sensitive consumers, skatole level was the main determinant for the rating of flavour and odour of pork. For highly sensitive consumers, androstenone significantly influenced the rating of odour (Spain and Germany) and flavour (Germany) and is the predominant problem for that group, due to the high percentage of carcasses with high androstenone levels.     

Wastewater treatment plant and landfills as sources of polyfluoroalkyl compounds to the atmosphere

Polyfluoroalkyl compounds (PFCs) were determined in air around a wastewater treatment plant (WWTP) and two landfill sites using sorbent-impregnated polyurethane foam (SIP) disk passive air samplers in summer 2009. The samples were analyzed for five PFC classes (i.e., fluorotelomer alcohols (FTOHs), perfluorooctane sulfonamides (FOSAs), sulfonamidoethanols (FOSEs), perfluoroalkyl sulfonic acids (PFSAs), and perfluoroalkyl carboxylic acids (PFCAs)) to investigate their concentration in air, composition and emissions to the atmosphere. ∑PFC concentrations in air were 3-15 times higher within the WWTP (2280-24?040 pg/m(3)) and 5-30 times higher at the landfill sites (2780-26?430 pg/m(3)) compared to the reference sites (597-1600 pg/m3). Variations in the PFC pattern were observed between the WWTP and landfill sites and even within the WWTP site. For example, FTOHs were the predominant PFC class in air for all WWTP and landfill sites, with 6:2 FTOH as the dominant compound at the WWTP (895-12?290 pg/m(3)) and 8:2 FTOH dominating at the landfill sites (1290-17?380 pg/m(3)). Furthermore, perfluorooctane sulfonic acid (PFOS) was dominant within the WWTP (43-171 pg/m(3)), followed by perfluorobutanoic acid (PFBA) (55-116 pg/m(3)), while PFBA was dominant at the landfill sites (101-102 pg/m(3)). It is also noteworthy that the PFCA concentrations decreased with increasing chain length and that the emissions for the even chain length PFCAs outweighed emissions for the odd chain length compounds. Furthermore, highly elevated PFC concentrations were found near the aeration tanks compared to the other tanks (i.e., primary and secondary clarifier) and likely associated with increased volatilization during aeration that may be further enhanced through aqueous aerosol-mediated transport. ∑PFC yearly emissions estimated using a simplified dispersion model were 2560 g/year for the WWTP, 99 g/year for landfill site 1, and 1000 g/year for landfill site 2. These results highlight the important role of WWTPs and landfills as emission sources of PFCs to the atmosphere.     

Novel aspects of health promoting compounds in meat

Meat is an integral part of the human diet. Besides essential amino acids and nutritive factors of high quality and availability, meat provides often overlooked components of importance for human health. These are amino acids and bioactive compounds that may be very important in i) preventing muscle wasting diseases, such as in sarcopenia, ii) reducing food and caloric intake to prevent metabolic syndrome, iii) blood pressure homeostasis via ACE-inhibitory components from connective tissue, and iv) maintaining functional gut environment through meat-derived nucleotides and nucleosides. In addition, meat could be an important source of phytanic acid, conjugated linoleic acids and antioxidants. Further, it becomes increasingly apparent that design of in vitro meat will be possible, and that this development may lead to improved health benefits from commercially viable and sustainable meat products.     

Understanding meat consumption in later life: A segmentation of older consumers in the EU

Protein intake is important for the maintenance of health, independence, and quality of life especially for older adults, yet the expanding older population is at risk of not consuming adequate levels. Notwithstanding its importance in terms of health, dietary protein choice has major ramifications for the state of the environment and for climate change, with meat holding the most weight in the environmental impact of diets. To support older consumers in making environmentally sustainable dietary protein choices, this study aims to gain deeper understanding of older consumers’ meat consumption behavior by profiling older consumer segments on the basis of their meat consumption and liking. Results were obtained through a 2019-survey among 2,500 community-dwelling older adults aged 65 years or above in Finland, Poland, Spain, the Netherlands, and the United Kingdom. Three segments of older consumers were identified by means of a two-step cluster analysis: heavy meat consumers, medium meat consumers, and light meat consumers. The segments differed significantly in several socio-demographics and background characteristics, appetite, protein intake, attitudes towards meat and plant-based ‘meat’ substitutes, and liking of protein sources other than meat. Health and sustainability food choice motives were important determinants for being classified as a medium or light meat consumer compared to a heavy meat consumer whereas food fussiness, sensory appeal, and familiarity were important determinants for being classified as a heavy meat consumer compared to a light meat consumer. Understanding older consumers’ meat consumption behavior has important implications for designing dietary strategies to meet older consumers’ protein needs in an environmentally sustainable way.     

不同部位驴肉风味物质差异分析

利用气相电子鼻检测分析仪等对不同部位驴肉的风味成分进行测定。共检出53种挥发性物质,以醛类为主,颈、脊、肋、腿部中醛类占比分别为76. 39%、79. 63%、82. 07%、76. 64%,具有清香和青草气味的正己醛含量最高,占醛类的56. 6%～70. 56%,气相电子鼻结果表明驴腿部与其他部位的驴肉风味存在显著差异。非挥发性成分中,呈味核苷酸以5'肌苷酸二钠(5'-IMP)为主,颈、脊、肋、腿中呈味强度值(TAV)分别为2. 86、0. 85、5. 46、6. 84。呈味氨基酸以丙氨酸(Ala)、甘氨酸(Gly)、赖氨酸(Lys)和亮氨酸(Leu)为主,且呈味基酸含量颈部脊部肋部腿部。     

Study of the composition of killer whale meat as a source of balanced proteins]

Investigations have shown the proteins of the Orca meat to consist largely of complete water-salt and alkaline-soluble fractions and of an insignificant amount of connective-tissue proteins. The proteins of the Orca meat contain all the amino acids, including essential ones. The lysine and histidine content there in is 1.5 times as high in the proteins of beef. The completeness of the amino acids composition of Orca meat proteins enables it to utilize this raw material for obtaining valuable food products in the form of concentrates or hydrolysates.     

4种市售不同香型肉味香精挥发性风味成分的比较

采用顶空固相微萃取-气相色谱-质谱联用法对市售的鸡肉、牛肉、猪肉和羊肉香精的挥发性风味成分进行了分析,并对其中的主要成分及含量进行了比较,探讨了4种不同香型的肉味香精挥发性风味的差异.研究结果表明,在4种肉味香精中共鉴定出80种挥发性成分,主要为醇、醛、酮、酯、酸、吡嗪类化合物,并且不同香型的肉味香精中所含风味成分的种类和含量有较大的差异.研究结果对了解不同香型肉味香精的香气成分,合成不同的肉味风味料提供了参考.     

脱氢醋酸钠复合保鲜在低温肉食品中的应用

脱氢醋酸钠是一种高效、广谱的食品防腐剂.主要研究了脱氢醋酸钠与双乙酸钠、乳酸链球菌素、甘氨酸的复配保鲜在低温肉食品中的应用.     

植物基人造肉产品购买意愿及影响因素--基于武汉市消费者的实证分析

为深入了解植物基人造肉市场快速发展背景下国内消费者对人造肉产品购买的意愿及影响因素,以武汉市202位消费者调研数据为样本,构建了消费者人造肉食品购买意愿研究模型。研究发现,消费者的感知体验和感知信任对购买意愿的影响显著,但感知有用性并未对消费者购买意愿产生显著影响。价格制定、技术风险和口感风味等因素通过影响消费者感知特性间接对消费者购买意愿产生作用。其中,价格制定对消费者感知特性影响最为显著,技术风险和口感风味对消费者感知特性影响次之。该研究有助于更好地了解国内一线城市消费者对人造肉产品的购买意愿及关切。研究结论可为人造肉生产商更好地研发产品,为零售企业激发消费端的购买热情提供借鉴。     

肉制品中的风味物质及其分析方法

肉类在加工处理过程中形成特殊的风味,其风味特征由其所含化学成分的性质决定。风味物质包括味道活性化合物、风味增强剂及芳香成分等,由美拉德反应和脂质的热降解产生。通过提取,可对肉类风味物质进行量化的仪器分析,而气相色谱—质谱联用技术(GC-MS)是挥发性风味物质分析的首选。     

真空烫漂处理对牡蛎肉腥味成分的影响

以感官评定为指标,采用热烫和真空脱腥相结合的方法对香港牡蛎肉进行脱腥实验,应用顶空-固相萃取和气质联用技术对脱腥前后牡蛎肉中的挥发性成分组成、含量进行分析。结果显示,在温度为80℃,时间为3min,真空度为0.07MPa的条件下进行脱腥处理,牡蛎肉中的腥味物质总数由脱腥前的12种降至10种,相对含量由19.18%降至15.19%,腥味脱除率达到了20.8%,能够较好的达到脱除牡蛎肉腥味的目的,同时呋喃类物质的增加能够提升牡蛎的肉香味。研究表明,采用热烫及真空的方法对牡蛎肉进行脱腥,能够降低牡蛎肉中的腥味成分,是一种较为有效的腥味脱除方法。      

Investigations on the origin of two radiation-induced compounds in irradiated meat

Summary After irradiation with 0.5 Mrad or higher doses, a radiation-induced ninhydrin-positive compound was found in the muscle tissue of warm-blooded animals. In carp muscle another compound called X was formed. The origin of these two compounds was investigated. Irradiation of various amino acids and related compounds showed that substance Y is formed from the dipeptides carnosine and anserine, which are present in muscle tissue of warm-blooded animals in unusually high concentrations. In carp muscle containing relatively high levels of histidine, but only low concentrations of anserine as the only dipeptide, histidine furnished compound X. This compound was found to be relatively stable in acid medium. After acid hydrolysis of irradiated carnosine solutions and of extracts of irradiated muscle tissue from warm-blooded animals, compound Y was no longer observed, but another compound appeared that was similar to X with regard to colour and migration properties during high-voltage electrophoresis and column chromatography.

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Zur Herkunft zweier bei der Bestrahlung von Fleisch gefundener Bestrahlungsprodukte

Zusammenfassung Nach der Bestrahlung mit 0,5 Mrad oder höheren Dosen war im Warmblütermuskel ein mit Y und im Karpfenmuskel ein anderes mit X bezeichnetes ninhydrinpositives Bestrahlungsprodukt gefunden worden. Die Herkunft dieser beiden Komponenten wurde untersucht. Die Bestrahlung von verschiedenen Aminosäuren und verwandten Verbindungen ergab, daß die Substanz Y aus den im Warmblütermuskel in unverhältnismäßig hohen Konzentrationen vorhandenen Dipeptiden Carnosin und Anserin entsteht. Im Karpfenmuskel, in dem relativ große Gehalte an Histidin, aber von den Dipeptiden nur Anserin in geringen Konzentrationen gefunden wurde, lieferte Histidin die unter sauren Bedingungen relativ beständige Komponente X. Bei der sauren Hydrolyse von bestrahlten Carnosinlösungen und von Extrakten der bestrahlten Warmblütermuskulatur verschwand das Bestrahlungsprodukt Y. Dafür trat eine Komponente auf, die in Färbung und in den Laufeigenschaften bei der Hochspannungselektrophorese und Säulenchromatographie mit X identisch war.

     

Change of volatile compounds in fresh fish meat during ice storage

Abstract: The change of volatile compounds in fresh fish meat during 3‐ to 4‐d ice storage was investigated for several fishes using an electronic nose system and a gas chromatography‐mass spectrometer (GC/MS) with headspace solid‐phase micro‐extraction (SPME). Principal component analyses for samples using the electronic nose system revealed that the increase of some volatile compounds during storage was rapid in sardine (Sardinops melanostictus), jack mackerel (Trachurus japonicus), and chub mackerel (Scomber japonicus); moderate in yellowtail (Seriola quinqueradiata), skipjack (Katsuwonus pelamis), and young oriental bluefin tuna (Thunnus thynnus). In contrast to these fishes, the change was little in “white meat” fishes such as red seabream (Chrysophrys major), Japanese seabass (Lateolabrax japonicus), flatfish (Paralichthys olivaceus), puffer (Lagocephalus wheeleri), and bartail flathead (Platycephalus indicus). SPME‐GC/MS analysis showed that some aldehydes and alcohols such as 1‐heptanol, (E)‐2‐octenal, (E)‐2‐hexenal, 1‐pentanol, (E,E)‐2,4‐heptadienal,2,4‐hexadienal, 1‐hexanol, 4‐heptenal, and so forth increased rapidly in jack mackerel and chub mackerel, slowly in skipjack, and a little in red seabream and puffer during the storage. The increase of these compounds was considered to have an effect on the change of electronic nose response. Hexanal was a dominant compound increased from the beginning of the storage in jack mackerel. The increase of volatile compounds was little in red seabream and puffer. The increase of these aldehydes and alcohols was thought to be an appropriate marker for monitoring the freshness of “fresh” fish except for white meat fish. Practical Application: The results of this study are ready to apply for preventing fishy off‐flavor of fisheries products. Lipid oxidative derivatives other than trimethylamine contributed to fresh fish flavor; therefore, to prevent lipid oxidation seemed important.     

蒸制刀鲚肉挥发性成分的鉴定与分析

采用新型材料MonoTrap作为顶空固相萃取的吸附剂,提取不同水域刀鲚蒸制肉中的挥发性成分。利用气相色谱质谱联用仪（GC-MS）对长江刀鲚、东海刀鲚和黄河刀鲚蒸制鱼肉的挥发性成分进行分离鉴定。结合感觉阈值,利用相对气味活性值（ROAV）确定了蒸制刀鲚肉的主体呈香化合物,分析了其气味特征及生成途径。结果表明,长江刀鲚的主体呈香化合物由三甲胺（鱼腥味）、己醛（青草香）、1-辛烯-3-醇（蘑菇香）、壬醛（青草香,脂肪香）、二甲基三硫化物（蒜香,硫化物香）、癸醛（青草香,蜡香）组成;东海刀鲚的主体呈香化合物由1-辛烯-3-醇、三甲胺、己醛、壬醛、癸醛构成;黄河刀鲚的主体呈香化合物包括三甲胺、壬醛、2-壬烯醛（青草香,油脂香）、癸醛、2,4-癸二烯醛（脂肪香,油脂香）。      

The application of additives and compounds to meat products

From the economic and perspective point of view the application of compounds and extenders in meat products represents an unavoidable world-wide development. The present study reviews additives and compounds for sausages and other comminuted meat products which have an influence on water binding and fat emulsifying. In the paper details and results of the patent publications published since 1960 are presented and discussed.