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Zhang M, Yan W, Wang D, Xu W. Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat. Anim Biosci 2020; 34:1382-1391. [PMID: 33171028 PMCID: PMC8255890 DOI: 10.5713/ajas.20.0529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 11/08/2020] [Indexed: 01/23/2023] Open
Abstract
OBJECTIVE The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. METHODS Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated. RESULTS Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle. CONCLUSION The results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.
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Affiliation(s)
- Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Weili Yan
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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Zhu Y, Guo L, Yang Q. Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages. Food Res Int 2020; 137:109351. [DOI: 10.1016/j.foodres.2020.109351] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 05/02/2020] [Accepted: 05/24/2020] [Indexed: 10/24/2022]
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Mohammed HHH, Ma M, Elgasim EA, Jin G, Jin Y, Abdegadir WS, Khalifa I, Javaid AB, Chaoqing T. Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model. Int J Food Microbiol 2020; 331:108731. [PMID: 32535525 DOI: 10.1016/j.ijfoodmicro.2020.108731] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 05/28/2020] [Accepted: 06/03/2020] [Indexed: 10/24/2022]
Abstract
This study aims to enhance the color and microbiological qualities of a raw beef using natural ingredients. Nitroso-hemoglobin (NO-Hb) integrated with vitamin C (VC), calcium lactate, and ginger complexation were used as natural inhibitors against the growth of aerobic and pathogenic bacteria, namely (Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Salmonella. NO-Hb inhibited E. coli, S. aureus, and Salmonella, and enhanced the color stability more than nitrite in the minced beef model. After the multiexponential analysis of relaxation decays, the water component (T2b) was analyzed using the low-field NMR. The results indicated that, at the 7th d of cold-storage the third component (T2) was detected. Significant correlations were observed between T21 and T22 relaxation times and water-holding capacity in minced beef, implying that the LF-NMR measurements could be an efficient method for the determination and prediction of beef freshness. NO-Hb- ginger mixture, as a novel ingredient, could be used instead of nitrite in terms of meat safety.
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Affiliation(s)
- Hammad Hamed Hammad Mohammed
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China; Ministry of Agriculture and Forestry, National Food Research Centre, P.O. Box 213, Khartoum North, Sudan
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.
| | - Elgasim A Elgasim
- Department of Food Science and Technology, Faculty of Agriculture, Khartoum University, Sudan
| | - Guofeng Jin
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Warda S Abdegadir
- Ministry of Agriculture and Forestry, National Food Research Centre, P.O. Box 213, Khartoum North, Sudan
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Allah Bakhsh Javaid
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Tang Chaoqing
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
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Shao L, Bi J, Dai R, Li X. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Food Res Int 2020; 138:109788. [PMID: 33288174 DOI: 10.1016/j.foodres.2020.109788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/12/2020] [Accepted: 10/04/2020] [Indexed: 11/19/2022]
Abstract
The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T2 and a larger peak area P22 were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.
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Affiliation(s)
- Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Jiayu Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Li J, Shi J, Huang X, Zou X, Li Z, Zhang D, Zhang W, Xu Y. Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102454] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Yan JN, Wang YQ, Jiang XY, Han JR, Du YN, Pan JF, Wu HT. Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. Food Chem 2020; 336:127687. [PMID: 32771901 DOI: 10.1016/j.foodchem.2020.127687] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 05/26/2020] [Accepted: 07/25/2020] [Indexed: 12/19/2022]
Abstract
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1-12) and biopolymer mixing ratio (9:1-1:9). The pHc exhibited ratio-independent behavior, and pHφ1, pHmax exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/κ-C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ-C at lower pH and higher ratio. Moreover, SMGHs/κ-C gel at acid condition exhibited lower relaxation times (T21 and T23). Furthermore, the rheological and relaxation time T2 data were well associated with microscopy images which indicated that SMGHs/κ-C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
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Zhang L, Yin M, Wang X. Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits. Food Chem 2020; 338:127632. [PMID: 32882486 DOI: 10.1016/j.foodchem.2020.127632] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 07/09/2020] [Accepted: 07/19/2020] [Indexed: 02/07/2023]
Abstract
The main aim of the present work was to investigate the effect of the inherent differences in the raw muscle on the textural quality of the cooked meat from different sized Eriocheir sinensis. The content of entrapped water was 73.8-77.7 g/100 g in raw muscle. The density and diameter of muscle thick microfilaments ranged between 137 and 158/μm2 and 20.9-27.0 nm. These results demonstrated that the raw muscle from the tender group had a smaller density of larger diameter thick microfilaments and more entrapped water than other samples, which could explain the high tenderness of the cooked meat (P < 0.05). The potential structural proteins that indicated tenderness include myosin regulatory light chain 2, ancient ubiquitous protein 1, tubulin α-2 chain, and β-catenin, was determined using liquid chromatography-tandem mass spectrometry. The inherent attributes of raw muscle could explain the textural differences of the cooked meat from Eriocheir sinensis.
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Affiliation(s)
- Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
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Shan L, Li Y, Wang Q, Wang B, Guo L, Sun J, Xiao J, Zhu Y, Zhang X, Huang M, Xu X, Yu J, Ho H, Kang D. Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109525] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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59
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Li K, Liu JY, Fu L, Zhao YY, Zhu H, Zhang YY, Zhang H, Bai YH. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1180-1190. [PMID: 31480140 PMCID: PMC7322660 DOI: 10.5713/ajas.19.0215] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 05/29/2019] [Accepted: 08/14/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. METHODS Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. CONCLUSION BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.
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Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Jun-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Lei Fu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - He Zhu
- School of Food Science and Technology, Shandong Agriculture and Engineering University, Jinan 250100, China
| | - Yan-Yan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology 2020; 57:2461-2471. [PMID: 32549596 DOI: 10.1007/s13197-020-04281-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2019] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
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Lin HM, Hung YC, Deng SG. Effect of partial replacement of polyphosphate with alkaline electrolyzed water (AEW) on the quality of catfish fillets. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107117] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Rosario DKA, Furtado MR, Mutz YS, Rodrigues BL, Bernardo YAA, Baltar JD, Bernardes PC, Estevez M, Conte-Junior CA. A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods 2020; 9:E536. [PMID: 32344628 PMCID: PMC7231182 DOI: 10.3390/foods9040536] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 11/23/2022] Open
Abstract
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.
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Affiliation(s)
- Denes K. A. Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Maraysa R. Furtado
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Bruna L. Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Yago A. A. Bernardo
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ 21040-900, Brazil
| | - Jéssica D. Baltar
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Patricia C. Bernardes
- Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre, ES 29500-000, Brazil;
| | - Mario Estevez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain;
| | - Carlos A. Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ 21040-900, Brazil
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Jiang D, Bai Y, He B, Sui Y, Dong X, Yu C, Qi H. Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linking. J Texture Stud 2020; 51:333-342. [PMID: 31472024 DOI: 10.1111/jtxs.12480] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/22/2019] [Accepted: 08/25/2019] [Indexed: 11/28/2022]
Abstract
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.
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Affiliation(s)
- Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Baoyu He
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yue Sui
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
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Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733594] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Changwei Cao
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
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Zhou Y, Wang Y, Ma F, Li PJ, Xu BC, Chen CG. Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts. Poult Sci 2020; 99:1717-1723. [PMID: 32115039 PMCID: PMC7587712 DOI: 10.1016/j.psj.2019.10.065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 10/21/2019] [Accepted: 10/29/2019] [Indexed: 11/29/2022] Open
Abstract
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na+ by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein-protein interactions and the strengthening of myosin-water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products.
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Affiliation(s)
- Ying Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Yu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Pei-Jun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China.
| | - Cong-Gui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Key Laboratory on Deep Processing of Agricultural Products for Anhui Province, Hefei 230009, Anhui Province, People's Republic of China.
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68
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Sena Vaz Leães Y, Basso Pinton M, Terezinha de Aguiar Rosa C, Sasso Robalo S, Wagner R, Ragagnin de Menezes C, Smanioto Barin J, Cezar Bastianello Campagnol P, José Cichoski A. Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions. ULTRASONICS SONOCHEMISTRY 2020; 61:104830. [PMID: 31670256 DOI: 10.1016/j.ultsonch.2019.104830] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/10/2019] [Accepted: 10/13/2019] [Indexed: 05/11/2023]
Abstract
Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 min. The physicochemical (pH, redox potential, water activity, and color parameters) and technological (cooking yield, emulsion stability, and texture) characteristics were evaluated. The US operation time of 20 min improved the emulsion stability, cooking yield, and texture of the emulsions with 10% and 20% NaCl reduction. The BEW-treated emulsions exhibited good fat retention and moderate water retention capacity. The combination of US and BEW for 20 min provided good emulsion stability and cooking yield for the formulations with up to 30% NaCl reduction, which exhibited texture profile similar to the control (0% NaCl reduction). Therefore, it is possible to produce reduced-salt meat emulsions using the combination of US and BEW.
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Affiliation(s)
- Yasmim Sena Vaz Leães
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Silvino Sasso Robalo
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
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69
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Zhang Y, Liu C, Hong J, Li L, Zheng X, Bian K, Guan E. Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14531] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yanyan Zhang
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Jing Hong
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Limin Li
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Erqi Guan
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
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70
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Zhang B, Yao H, Qi H, Ying XG. Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2019.1710533] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - He Qi
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Xiao-guo Ying
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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71
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Li J, Xu L, Su Y, Chang C, Yang Y, Gu L. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl. Food Res Int 2020; 132:108990. [PMID: 32331693 DOI: 10.1016/j.foodres.2020.108990] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/29/2019] [Accepted: 01/06/2020] [Indexed: 01/04/2023]
Abstract
In this study, the influence of NaCl on the flocculation behavior and gel properties of egg yolk/κ-carrageenan mixed dispersions or emulsions were studied. As a result of NaCl incorporation, there was a decrease in the mean droplet size, zeta potential, degree of flocculation and viscosity of the mixed dispersions/emulsions, and the onset point of gelation was also brought forward. Increasing the concentration of NaCl led to a significant increase in gel strength and decrease in gel cohesiveness. Results from low field nuclear magnetic resonance (LF-NMR) confirmed that the addition of NaCl could significantly reduce the hydration ability of gel molecules and increase the content of immobilized water of hydrogels as the gel strength increased, while the water holding capacity of emulsion gels was depressed with the incorporation of oil. These findings suggested the flocculation state and gel properties of egg yolk/κ-carrageenan mixed dispersions/emulsions can be tailored by adjusting NaCl for food formulations.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
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72
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Cao Y, Ma W, Wang J, Zhang S, Wang Z, Zhao J, Fan X, Zhang D. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress. Food Funct 2020; 11:1996-2004. [DOI: 10.1039/c9fo02412c] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).
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Affiliation(s)
- Yungang Cao
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Wenhui Ma
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Jiankang Wang
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Shuhua Zhang
- Air Force Characteristic Medical Center
- Beijing 10089
- China
| | - Zhenyu Wang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Product Processing
- Ministry of Agriculture
- Beijing, 100193
| | - Jing Zhao
- School of Kinesiology and Nutritional Science
- California State University
- Los Angeles
- USA
| | - Xin Fan
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Dequan Zhang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Product Processing
- Ministry of Agriculture
- Beijing, 100193
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73
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Hhm H, Ma M, Jin G, Jin Y, Khalifa I, Zeng Q, Liu Y. Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food Sci Anim Resour 2019; 39:704-724. [PMID: 31728442 PMCID: PMC6837893 DOI: 10.5851/kosfa.2019.e40] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/30/2019] [Accepted: 04/30/2019] [Indexed: 12/16/2022] Open
Abstract
This study mainly investigated the improvement effect of nitroso-hemoglobin
(NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles,
Lactobacillus bulgaricus, Lactobacillus casei, and
Montessori enterococcus) on the color and microbiological
qualities of raw beef. Three strains of Escherichia coli,
Staphylococcus, Salmonella, and
Pseudomonas were used as pathogenic bacteria. The results
showed that both NO-Hb and LAB could enhance the color stability and scavenged
the spoilage bacteria in a minced beef model. But the improvement effect of
NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel
ingredient, could be used as a promising substitute for nitrite in meat products
to improve the color and safety of meat products. In addition, low field
(LF)-NMR method has been established to be practicable to identify changes in
the relaxation times of water and fat caused by different type of bacteria and
the storage periods. The number of relaxation components in minced beef was
affected by bacteria and increase of the storage period.
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Affiliation(s)
- Hammad Hhm
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.,National Food Research Centre, Khartoum, Sudan
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Guofeng Jin
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Yuanyuan Liu
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
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74
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Li K, Zhang M, Bhandari B, Li L, Yang C. Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kun Li
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland Brisbane Queensland Australia
| | - Linlin Li
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd. Yangzhou Jiangsu China
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75
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Zhou L, Feng X, Yang Y, Chen Y, Tang X, Wei S, Li S. Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6500-6508. [PMID: 31321768 DOI: 10.1002/jsfa.9929] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/12/2019] [Accepted: 07/09/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Emulsification is important for food quality and processing functionality. Most emulsification occurs under high-fat conditions that eventually cause health concerns. Protein emulsifiers also have drawbacks such as lower dispersity. This study considered the effects of different high-speed shear homogenization (HSH) speeds on the emulsifying and structural properties of myofibrillar proteins (MPs) under low-fat conditions. RESULTS High-speed shear homogenization significantly increased the emulsifying activity and emulsifying stability of MPs at lower speeds (8000 to 14 500 rpm). The primary structure of MP was not altered significantly by HSH, whereas its secondary, tertiary, and quaternary structures were changed. Particle size decreased first and then increased significantly, and reached a minimum when the HSH speed was 14 500 rpm. The absolute zeta potential values increased significantly and the dendritic fibrous structure of sample was destroyed when the speed exceeded 14 500 rpm. High-speed shear homogenization (14 500 rpm) decreased the particle size and unfolded the protein, which improved the emulsifying properties of MPs. Excessive HSH speeds (20 500 rpm or higher) caused an aggregation of MP molecules, which was not conducive to improving their emulsifying properties. CONCLUSION Optimal HSH speed was achieved at 14 500 rpm to modify MPs' emulsifying and structural properties under low-fatconditions. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Lei Zhou
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yinji Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Sumeng Wei
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Shanshan Li
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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76
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Zheng J, Di Z, Li C, Yue X, Shao J. Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14225] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jinyue Zheng
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
| | - Zhao Di
- Analytical Instrumentation Center Shenyang Agricultural University Shen Yang China
| | - Chunqiang Li
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
| | - Xiqing Yue
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
| | - Jun‐Hua Shao
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
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77
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Yan JN, Han JR, Jiang XY, Shang WH, Jin WG, Du YN, Wu HT. Involvement of DNA in Gel Formation of Scallop ( Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7935-7941. [PMID: 31264423 DOI: 10.1021/acs.jafc.8b06543] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G' and 1.1-fold melting temperature. However, the relaxation time (T21 and T23), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Jia-Run Han
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Xin-Yu Jiang
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Wen-Hui Shang
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Wen-Gang Jin
- School of Bioscience and Engineering , Shaanxi University of Technology , Hanzhong , Shaanxi 723000 , People's Republic of China
| | - Yi-Nan Du
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Hai-Tao Wu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
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78
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Nondestructive Detection Method for Beef Water-Holding Capacity Using Modified Test Paper. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0396] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractWater-holding capacity (WHC) is a critical indicator of beef quality. Several conventional test methods have high cost or spend more time. In this study, a rapid detection method was developed to measure WHC by modified test paper. The test paper was modified by cobalt chloride for its color turned from blue to red after contacting with water. When the test paper was attached to the surface of meat sample, its color would change. The time of color changing was related to WHC. A prediction model was built. The prediction accuracy was 90 % and the detection time was less than 1 min. The results of scanning electron microscope (SEM) analysis showed that the three-dimensional network structures of the test paper were more compact and homogeneous. Accordingly, the modified test paper exhibits a more stable property and can be used for other meat products.
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79
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BİLECEN D, KILIÇ B. Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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80
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Yan JN, Shang WH, Zhao J, Han JR, Jin WG, Wang HT, Du YN, Wu HT, Janaswamy S, Xiong YL, Zhu BW. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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81
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Yan JN, Zhang M, Zhao J, Tang Y, Han JR, Du YN, Jiang H, Jin WG, Wu HT, Zhu BW. Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.050] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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82
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Han Z, Zhang J, Li C, Zhao D, Yue X, Shao JH. Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility. Food Funct 2019; 10:7407-7415. [DOI: 10.1039/c9fo01443h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
SH has caused fierce aggregation and the conformation transition from α-helix to β-sheets, which resulted in the decrease of WHC, textural quality and in vitro digestibility.
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Affiliation(s)
- Zongyuan Han
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| | - Junlong Zhang
- College of Food Science and Technology
- Bohai University
- Food Safety Key Lab of Liaoning Province
- National & Local Joint Engineering Research Center of Storage
- Jinzhou
| | - Chunqiang Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| | - Di Zhao
- Analytical Instrumentation Center
- Shenyang Agricultural University
- Shenyang 110866
- PR China
| | - Xiqing Yue
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| | - Jun-Hua Shao
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
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83
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Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. Meat Sci 2019; 147:44-52. [DOI: 10.1016/j.meatsci.2018.08.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/17/2018] [Accepted: 08/24/2018] [Indexed: 12/14/2022]
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84
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Nawaz A, Xiong Z, Xiong H, Irshad S, Chen L, Wang PK, Ahsan HM, Walayat N, Qamar SH. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food Funct 2019; 10:6927-6935. [DOI: 10.1039/c9fo01312a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrophillic emulsifiers strengthened the starch–protein interaction which resulted in improved physio-chemical properties of friend snacks based on fish meat.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
- Jiangsu Key Laboratory of Crop Genetics and Physiology
| | - Zhouyi Xiong
- Fisheries Research Institute
- Wuhan Academy of Agricultural Sciences
- Wuhan 430207
- PR China
| | - Hanguo Xiong
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sana Irshad
- School of Environmental Studies
- China University of Geo Sciences
- Wuhan 430074
- PR China
| | - Lei Chen
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Peng-kai Wang
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Hafiz Muhammad Ahsan
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Noman Walayat
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sajid Hussain Qamar
- Institute of Animal Nutrition
- Key Laboratory for Animal Disease-Resistance Nutrition of China
- Ministry of Education
- Sichuan Agricultural University
- Chengdu
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85
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Guo L, Yu B, Wang S, Zhu Y, Li P, Wang B, Huang M, Sun J. Effect of ripening with
Penicillium roqueforti
on texture, microstructure, water distribution and volatiles of chicken breast meat. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Liping Guo
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Bing Yu
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Shuling Wang
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Yinglian Zhu
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Peng Li
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Baowei Wang
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Jingxin Sun
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
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86
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Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL. Effect of gellan gum on functional properties of low-fat chicken meat batters. J Texture Stud 2018; 50:131-138. [PMID: 30414321 DOI: 10.1111/jtxs.12379] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 01/09/2023]
Abstract
The effects of substituting pork back-fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G') of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G' of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G' of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF-NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back-fat. PRACTICAL APPLICATIONS: Emulsion-type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water-holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low-fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back-fat. LF-NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back-fat to produce low-fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.
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Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Jiu-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Lei Fu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Wen-Jie Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Zhuang-Li Kang
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China.,School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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87
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Zhang H, Yu H, Song L, Chen S. A novel, sensitive and non-destructive method for quantitative determination of lipid in live Eriocheir sinensis using low-field 1H Nuclear magnetic resonance. Food Sci Nutr 2018; 6:1999-2004. [PMID: 30510700 PMCID: PMC6261215 DOI: 10.1002/fsn3.699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 05/14/2018] [Accepted: 05/16/2018] [Indexed: 11/17/2022] Open
Abstract
In this study, lipid content of live Eriocheir sinensis has been quickly and accurately determined by low-field 1H Nuclear magnetic resonance (LF-1H NMR). The experimental parameters of LF-1H NMR have been optimized and the validity of the established standard method has been confirmed with traditional Soxhlet extraction method. Results show that the lipid signal intensity is strongly correlated with its content and exhibits a good linear correlation (Y = 0.0376 + 4.899X, R 2 = 0.9999), thus demonstrating favorable accuracy and sensitivity for the quantitative determination of lipid content. In conclusion, the lipid content of live E. Sinensis can be directly obtained based on an established method, indicating a great application potential in food and other fields.
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Affiliation(s)
- Hongcai Zhang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Aquatic Products Quality and Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- State Key Laboratory of Dairy BiotechnologyShanghai Engineering Research Center of Dairy BiotechnologyDairy Research InstituteBright Dairy and Food Co., Ltd.Synergetic Innovation Center of Food Safety and NutritionShanghaiChina
| | - Huaning Yu
- State Key Laboratory of Dairy BiotechnologyShanghai Engineering Research Center of Dairy BiotechnologyDairy Research InstituteBright Dairy and Food Co., Ltd.Synergetic Innovation Center of Food Safety and NutritionShanghaiChina
| | - Lingling Song
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Aquatic Products Quality and Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
| | - Shunsheng Chen
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Aquatic Products Quality and Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
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88
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Xia T, Zhao X, Yu X, Li L, Zhou G, Han M, Xu XL. Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1505754] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Tianlan Xia
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xiaoling Yu
- College of food science and technology, Henan Agricultural University, Zhenzhou, PR China
| | - Ling Li
- College of Life Science and Technology, Linyi University, Linyi, PR China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xing-lian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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89
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Zhang Y, Guo X, Liu T, Peng Z. Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1493538] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Department of Food Science, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, China
| | - Xiuyun Guo
- Department of Food Science, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, China
| | - Tongtong Liu
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
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90
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Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study. Food Chem 2018; 252:108-114. [DOI: 10.1016/j.foodchem.2018.01.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/22/2017] [Accepted: 01/14/2018] [Indexed: 11/23/2022]
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91
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Li J, Li X, Wang C, Zhang M, Xu Y, Zhou B, Su Y, Yang Y. Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.034] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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92
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Zheng HB, Han MY, Yang HJ, Xu XL, Zhou GH. The effect of pressure-assisted heating on the water holding capacity of chicken batters. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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93
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Zhou F, Dong H, Shao JH, Zhang JL, Liu DY. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Anim Sci J 2017; 89:695-702. [PMID: 29282839 DOI: 10.1111/asj.12971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
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Affiliation(s)
- Fen Zhou
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Hui Dong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Hua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.,College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Long Zhang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Deng-Yong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
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94
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Qin N, Zhang L, Zhang J, Song S, Wang Z, Regenstein JM, Luo Y. Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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95
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Zhang M, Li F, Diao X, Kong B, Xia X. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles. Meat Sci 2017; 133:10-18. [DOI: 10.1016/j.meatsci.2017.05.019] [Citation(s) in RCA: 164] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 05/19/2017] [Accepted: 05/25/2017] [Indexed: 11/29/2022]
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96
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Li D, Jia S, Zhang L, Wang Z, Pan J, Zhu B, Luo Y. Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio ). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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97
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Comparative analysis of muscle phosphoproteome induced by salt curing. Meat Sci 2017; 133:19-25. [DOI: 10.1016/j.meatsci.2017.05.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 05/21/2017] [Accepted: 05/22/2017] [Indexed: 11/21/2022]
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98
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Sun X, Xiao L, Lan W, Liu S, Wang Q, Yang X, Zhang W, Xie J. Effects of temperature fluctuation on quality changes of large yellow croaker (
Pseudosciaena crocea
) with ice storage during logistics process. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13505] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao‐Hong Sun
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
| | - Lei Xiao
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
| | - Wei‐Qing Lan
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
| | - Shu‐Cheng Liu
- College of Food Science & TechnologyGuangdong Ocean UniversityGuangzhou 524088 People's Republic of China
| | - Qian Wang
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
| | - Xiao‐Hui Yang
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
| | - Wan‐Jun Zhang
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean UniversityShanghai 201306 People's Republic of China
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99
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Kirtil E, Cikrikci S, McCarthy MJ, Oztop MH. Recent advances in time domain NMR & MRI sensors and their food applications. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.07.005] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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100
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Wang JY, Yang YL, Tang XZ, Ni WX, Zhou L. Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633822 DOI: 10.1016/j.ultsonch.2017.03.018] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The effects of pulsed ultrasound (PUS) (power: 240w) with varying time (0, 3, 6, 9, 12 and 15min) on rheological and structural properties of chicken myofibrillar protein (CMP) were examined. PUS treatment significantly caused a decrease in the viscosity coefficients (k) but an increase in the flow index (n) value of CMP solutions within short time (0-6min), while had no significant effect for longer time (9-15min). Besides, at 6min, the solubility and microstructure of CMP samples were optimum. The primary structure of CMP was not altered by PUS treatment. However, Raman spectroscopy revealed a decrease in the α-helix and β-sheets proportion and an increase in the β-turn of CMP following PUS treatment. Random coil reached a maximum at 6min. The changes in tertiary and quaternary structure of CMP by PUS treatment also occurred. As PUS time extended, S0-ANS for CMP increased measured by ANS fluorescence probe method. However, the normalized intensity of 760cm-1 increased from 0min to 6min, and then decreased to 15min by Raman test. Moreover, the reactive sulphur (SH) contents and disulfide bonds (S-S) of samples increased while the total SH contents decreased within 0-6min. At 9min and above, the contents of reactive SH groups were almost equal to the contents of total SH groups. Differential scanning calorimetry (DSC) of CMP showed that peak temperature (Td2) for myosin and peak temperature (Td3) for actin were both reduced in the first 6min, while Td3 was not observed from 9min following PUS treatment. Therefore, 6min was the optimum PUS time to obtain better CMP rheological and structural properties.
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Affiliation(s)
- Jing-Yu Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yu-Ling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xiao-Zhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Wen-Xi Ni
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Lei Zhou
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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