101
|
Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8675720] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, the effects of ultrasound- (US-) assisted beef marination on consumer perception and the homogeneity of the solute and mass transfer were evaluated. Marinated and US-treated meat samples (40 kHz, 11 W/cm2 for 20, 40, and 60 min, and storing at 4°C for 7 d) were evaluated by a group of consumers using a structured 9-point hedonic scale of satisfaction. The preferences were analyzed with XLSTAT-Sensory® software. The analysis was performed in conjunction with an energy-dispersive X-ray spectroscopic study to evaluate the sodium transference. The perception analysis indicated that the use of US-assisted marination did not increase the beef acceptability. The sonicated samples showed a more homogeneous distribution of sodium. However, traditional marination (TM) stored for 7 d resulted in greater mass transfer than the US-assisted marination without storage.
Collapse
|
102
|
Abstract
This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.
Collapse
|
103
|
|
104
|
Chemat F, Rombaut N, Sicaire AG, Meullemiestre A, Fabiano-Tixier AS, Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. ULTRASONICS SONOCHEMISTRY 2017; 34:540-560. [PMID: 27773280 DOI: 10.1016/j.ultsonch.2016.06.035] [Citation(s) in RCA: 1206] [Impact Index Per Article: 172.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/09/2016] [Accepted: 06/23/2016] [Indexed: 05/03/2023]
Abstract
This review presents a complete picture of current knowledge on ultrasound-assisted extraction (UAE) in food ingredients and products, nutraceutics, cosmetic, pharmaceutical and bioenergy applications. It provides the necessary theoretical background and some details about extraction by ultrasound, the techniques and their combinations, the mechanisms (fragmentation, erosion, capillarity, detexturation, and sonoporation), applications from laboratory to industry, security, and environmental impacts. In addition, the ultrasound extraction procedures and the important parameters influencing its performance are also included, together with the advantages and the drawbacks of each UAE techniques. Ultrasound-assisted extraction is a research topic, which affects several fields of modern plant-based chemistry. All the reported applications have shown that ultrasound-assisted extraction is a green and economically viable alternative to conventional techniques for food and natural products. The main benefits are decrease of extraction and processing time, the amount of energy and solvents used, unit operations, and CO2 emissions.
Collapse
Affiliation(s)
- Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France.
| | - Natacha Rombaut
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Anne-Gaëlle Sicaire
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Alice Meullemiestre
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Anne-Sylvie Fabiano-Tixier
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Maryline Abert-Vian
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| |
Collapse
|
105
|
Kang DC, Zou YH, Cheng YP, Xing LJ, Zhou GH, Zhang WG. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing. ULTRASONICS SONOCHEMISTRY 2016; 33:47-53. [PMID: 27245955 DOI: 10.1016/j.ultsonch.2016.04.024] [Citation(s) in RCA: 183] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 04/20/2016] [Accepted: 04/20/2016] [Indexed: 05/06/2023]
Abstract
The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96Wcm(-2)) and treatment time (30, 60, 90 and 120min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20kHz and fresh beef at 48h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P<0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P<0.05). SDS-PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.
Collapse
Affiliation(s)
- Da-Cheng Kang
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yun-He Zou
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yu-Ping Cheng
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Lu-Juan Xing
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guang-Hong Zhou
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Wan-Gang Zhang
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| |
Collapse
|
106
|
Gao J, Wang Y, Liu L, Li K, Zhang S, Zhu J. Effects of ultrasound, CaCl 2 and STPP on the ultrastructure of the milk goat longissimus muscle fiber observed with atomic force microscopy. SCANNING 2016; 38:545-553. [PMID: 26751133 DOI: 10.1002/sca.21298] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Accepted: 12/17/2015] [Indexed: 06/05/2023]
Abstract
The aim of this study was to analyze the effects of ultrasound bath intensity, CaCl2 and sodium tripolyphosphate (STPP) concentration on the ultrastructure of longissimus muscle fiber from milk goats. The sarcomere length was measured by atomic force microscopy. According to the results of AFM images, the sarcomere length is longest when the conditions were an intensity of 100 W ultrasound bath (42.77% increment), a concentration of 300 mM CaCl2 injection (44.68% increment) or 90 mM STPP injection (19.41% increment). Apart from the sarcomere length, the study put forward a potential index (roughness) to represent tenderness of meat which was treated by ultrasound bath. Among different methods, ultrasound bath was chosen as the preferred tenderization method. SCANNING 38:545-553, 2016. © 2016 Wiley Periodicals, Inc.
Collapse
Affiliation(s)
- Junpeng Gao
- Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi, China
- Innovation Experimental College, Northwest A&F University, Yangling, Shaanxi, China
| | - Ying Wang
- Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Lu Liu
- Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi, China
- Innovation Experimental College, Northwest A&F University, Yangling, Shaanxi, China
| | - Kaiyue Li
- Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi, China
- Innovation Experimental College, Northwest A&F University, Yangling, Shaanxi, China
| | - Sheqi Zhang
- Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Jie Zhu
- Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi, China
- Sino-US Joint Research Center for Food Safety, Northwest A&F University, Yangling, Shaanxi, China
- Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, Indiana
| |
Collapse
|
107
|
Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils. Journal of Food Science and Technology 2016; 53:3340-3348. [PMID: 27784928 DOI: 10.1007/s13197-016-2311-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2016] [Accepted: 08/04/2016] [Indexed: 10/21/2022]
Abstract
Ultrasonication has been suggested as a new promising technique to improve the quality of meat and other meat products. In this study ultrasonication at low frequency (20 kHz) was carried out to investigate the effect on structural and biochemical properties of myofibril proteins. The possible implications between ultrasonication-induced structural changes and gelation properties were also investigated. Structural changes were investigated by ATPase activity, SDS-PAGE, circular dichroism and fluorescence spectroscopy. Microstructural changes in heat induced gels were observed by SEM and water holding capacity was determined by centrifugation. Ultrasonic treatment for 30 min significantly reduced the Ca2+-ATPase activity. Moreover significant change in structure of proteins at secondary level, as indicated by marked decrease in α-helicity, was observed. Marginal change in fluorescence at 10 min was followed by significant increase at 20 and 30 min reflecting exposure of hydrophobic residues on surface during unfolding. Microstructural analyses of gels showed marked improvement in regular three dimensional network at 20 and 30 min of sonication. WHC at 20 min and 30 min were significantly higher than control. Our results suggest that ultrasonication at low frequency (20 kHz) can prove beneficial for improving functional properties of meat and meat products.
Collapse
|
108
|
Higuera-Barraza OA, Del Toro-Sanchez CL, Ruiz-Cruz S, Márquez-Ríos E. Effects of high-energy ultrasound on the functional properties of proteins. ULTRASONICS SONOCHEMISTRY 2016; 31:558-62. [PMID: 26964983 DOI: 10.1016/j.ultsonch.2016.02.007] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 02/04/2016] [Accepted: 02/04/2016] [Indexed: 05/23/2023]
Abstract
In recent years, high-energy ultrasound has been used as an alternative to improve the functional properties of various proteins, such as from milk, eggs, soy and poultry. The benefits of implementing this technology depend on the inherent characteristics of the protein source and the intensity and amplitude of the ultrasound, as well as on the pH, temperature, ionic strength, time, and all of the variables that have an effect on the physicochemical properties of proteins. Therefore, it is necessary to establish the optimal conditions for each type of food. The use of ultrasound is a promising technique in food technology with a low impact on the environment, and it has thus become known as a green technology. Therefore, this review focuses on the application of high-energy ultrasound to food; its effects on the functional properties of proteins; and how different conditions such as the frequency, time, amplitude, temperature, and protein concentration affect the functional properties.
Collapse
Affiliation(s)
- O A Higuera-Barraza
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - C L Del Toro-Sanchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - S Ruiz-Cruz
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Sonora, Mexico
| | - E Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico.
| |
Collapse
|
109
|
Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
110
|
Zhou Y, He Q, Su D, Huang H. Effects of Ultra-High Pressure Tenderizing Treatment on the Quality Characteristics of Venison. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12214] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yajun Zhou
- College of Biological and Agricultural Engineering; Jilin University; Changchun 130025 China
| | - Qin He
- College of Biological and Agricultural Engineering; Jilin University; Changchun 130025 China
| | - Dan Su
- College of Biological and Agricultural Engineering; Jilin University; Changchun 130025 China
| | - Hui Huang
- College of Biological and Agricultural Engineering; Jilin University; Changchun 130025 China
| |
Collapse
|
111
|
Daudin JD, Sharedeh D, Favier R, Portanguen S, Auberger JM, Kondjoyan A. Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
112
|
Sharedeh D, Mirade PS, Venien A, Daudin JD. Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
113
|
Ojha KS, Keenan DF, Bright A, Kerry JP, Tiwari BK. Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13001] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Joseph P. Kerry
- Food Packaging Group; School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | | |
Collapse
|
114
|
Gao T, Li J, Zhang L, Jiang Y, Song L, Ma R, Gao F, Zhou G. Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2494-2500. [PMID: 25363864 DOI: 10.1002/jsfa.6980] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 10/07/2014] [Accepted: 10/28/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Recently, in consideration of the rapidly increasing demand for meat products and the trend towards fast food consumption, the prepared boneless pork chop, as a new style of value-added product, is cut from pork loins and welcomed by consumers after marinating or further cooking. The effect of different tumbling marinade treatments (control group, CG; conventional static marinade, SM; vacuum continuous tumbling marinade, CT; vacuum intermittent tumbling marinade, IT) on the water status and protein properties of prepared pork chops was investigated. RESULTS The CT treatment significantly increased T22 peak area ratio compared with other treatments (P < 0.05). Histological microstructure results showed that CT treatment significantly increased solubility of salt-soluble proteins and decreased muscle fiber diameter compared with other treatments (P < 0.05). The net enthalpy (ΔH) of IT treatment was significantly lower than SM treatment (P < 0.05), whereas the protein denaturation temperature (Tm3 ) and ΔH3 of CT treatment were lower than IT treatment. CONCLUSION These results suggest that CT treatment was more effective in improving the water mobility and distribution, promoting the denaturation of muscle protein and accelerating the marinade efficiency of pork chops compared with other treatments. Thus CT treatment should be adopted.
Collapse
Affiliation(s)
- Tian Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Jiaolong Li
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Lin Zhang
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Yun Jiang
- Ginling College, Nanjing Normal University, Nanjing 210097, People's Republic of China
| | - Lei Song
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Ruixue Ma
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Feng Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| |
Collapse
|
115
|
Alarcon-Rojo A, Janacua H, Rodriguez J, Paniwnyk L, Mason T. Power ultrasound in meat processing. Meat Sci 2015; 107:86-93. [DOI: 10.1016/j.meatsci.2015.04.015] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 04/21/2015] [Accepted: 04/23/2015] [Indexed: 10/23/2022]
|
116
|
Caraveo O, Alarcon-Rojo AD, Renteria A, Santellano E, Paniwnyk L. Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2487-2493. [PMID: 25363831 DOI: 10.1002/jsfa.6979] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 09/11/2014] [Accepted: 10/28/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS The ultrasound-treated meat showed higher (P < 0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P < 0.05) yellowness during the entire storage period. Ultrasound decreased (P < 0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
Collapse
Affiliation(s)
- Omaro Caraveo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Alma D Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Ana Renteria
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Eduardo Santellano
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Larysa Paniwnyk
- Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK
| |
Collapse
|
117
|
Gao T, Li J, Zhang L, Jiang Y, Liu Y, Zhang X, Gao F, Zhou G. Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6710] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Tian Gao
- College of Animal Science and Technology, China
| | - Jiaolong Li
- College of Animal Science and Technology, China
| | - Lin Zhang
- College of Animal Science and Technology, China
| | | | - Yang Liu
- College of Animal Science and Technology, China
| | - Xin Zhang
- College of Animal Science and Technology, China
| | - Feng Gao
- College of Animal Science and Technology, China
| | | |
Collapse
|
118
|
Gao T, Li J, Zhang L, Jiang Y, Yin M, Liu Y, Gao F, Zhou G. Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1020-7. [PMID: 26104408 PMCID: PMC4478494 DOI: 10.5713/ajas.14.0918] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/12/2015] [Accepted: 02/03/2015] [Indexed: 11/28/2022]
Abstract
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
Collapse
Affiliation(s)
- Tian Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Jiaolong Li
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Lin Zhang
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Yun Jiang
- Ginling College, Nanjing Normal University, Nanjing 210097,
China
| | - Maowen Yin
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Yang Liu
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Feng Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Guanghong Zhou
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| |
Collapse
|
119
|
Faridnia F, Ma QL, Bremer PJ, Burritt DJ, Hamid N, Oey I. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.09.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
120
|
Gómez J, Sanjuán N, Bon J, Arnau J, Clemente G. Effect of temperature on nitrite and water diffusion in pork meat. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
121
|
Gao T, Li J, Zhang L, Jiang Y, Ma R, Song L, Gao F, Zhou G. Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:260-7. [PMID: 25557823 PMCID: PMC4283172 DOI: 10.5713/ajas.14.0511] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 08/25/2014] [Accepted: 09/16/2014] [Indexed: 12/04/2022]
Abstract
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
Collapse
Affiliation(s)
- Tian Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Jiaolong Li
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Lin Zhang
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Yun Jiang
- Ginling College, Nanjing Normal University, Nanjing 210097,
China
| | - Ruixue Ma
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Lei Song
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Feng Gao
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| | - Guanghong Zhou
- Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095,
China
| |
Collapse
|
122
|
Filomena-Ambrosio A, Quintanilla-Carvajal MX, Ana-Puig, Hernando I, Hernández-Carrión M, Sotelo-Díaz I. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. FOOD SCI TECHNOL INT 2015; 22:68-78. [DOI: 10.1177/1082013214568876] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/17/2022]
Abstract
Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration . The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.
Collapse
Affiliation(s)
- Annamaria Filomena-Ambrosio
- Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| | - Ana-Puig
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - María Hernández-Carrión
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Indira Sotelo-Díaz
- Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| |
Collapse
|
123
|
|
124
|
McDonnell CK, Lyng JG, Arimi JM, Allen P. The acceleration of pork curing by power ultrasound: A pilot-scale production. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
125
|
Process-induced undesirable compounds: Chances of non-thermal approaches. Meat Sci 2014; 98:392-403. [DOI: 10.1016/j.meatsci.2014.06.038] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/21/2014] [Accepted: 06/24/2014] [Indexed: 11/19/2022]
|
126
|
Ozuna C, Puig A, Garcia-Perez JV, Cárcel JA. Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
127
|
The use of power ultrasound for accelerating the curing of pork. Meat Sci 2014; 98:142-9. [DOI: 10.1016/j.meatsci.2014.04.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 04/07/2014] [Accepted: 04/29/2014] [Indexed: 11/23/2022]
|
128
|
Lespinard AR, Bon J, Cárcel JA, Benedito J, Mascheroni RH. Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1373-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
129
|
Lebert A, Daudin JD. Modelling the distribution of aw, pH and ions in marinated beef meat. Meat Sci 2014; 97:347-57. [DOI: 10.1016/j.meatsci.2013.10.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2013] [Revised: 10/07/2013] [Accepted: 10/09/2013] [Indexed: 10/26/2022]
|
130
|
Li K, Kang ZL, Zou YF, Xu XL, Zhou GH. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology 2014; 52:2622-33. [PMID: 25892760 DOI: 10.1007/s13197-014-1356-0] [Citation(s) in RCA: 99] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2014] [Accepted: 04/01/2014] [Indexed: 11/29/2022]
Abstract
The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken breast meat batter were investigated. Results showed salt level significantly (p < 0.05) affected the texture, storage modulus (G'), loss modulus (G″), cooking loss and WHC. Ultrasound treatments for 10 min and 20 min improved the texture and WHC, and had higher G' values. Compared with the controls (2 % salt), ultrasound treatment for 20 min with reduced-salt (1.5 %) had not significant effect (p > 0.05) on texture, cooking loss or WHC. However, longer ultrasound (40 min) treatment resulted in a decrease in hardness, G' value and WHC. Microstructural analysis revealed that gels treated with ultrasound for 20 min had a compact structure whereas those treated for 40 min contained more protein aggregations and more cavities. Low-field nuclear magnetic resonance (LF-NMR) indicated that ultrasound treatment for 20 min lowered the values of spin-spin relaxation time (T2) and increased the proportion of myofibillar water. Overall, high power ultrasound technology is a promising process which can improve the gelation properties and thereby allowing for a partial reduction in the salt levels in chicken meat gels.
Collapse
Affiliation(s)
- Ke Li
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Zhuang-Li Kang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Yu-Feng Zou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Xing-Lian Xu
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Guang-Hong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| |
Collapse
|
131
|
M. Sango D, Abela D, McElhatton A, Valdramidis V. Assisted ultrasound applications for the production of safe foods. J Appl Microbiol 2014; 116:1067-83. [DOI: 10.1111/jam.12468] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 02/01/2014] [Accepted: 02/01/2014] [Indexed: 11/29/2022]
Affiliation(s)
- D. M. Sango
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| | - D. Abela
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
- Institute of Applied Science; MCAST Triq Kordin, Paola Malta
| | - A. McElhatton
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| | - V.P. Valdramidis
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| |
Collapse
|
132
|
McDonnell C, Allen P, Morin C, Lyng J. The effect of ultrasonic salting on protein and water–protein interactions in meat. Food Chem 2014; 147:245-51. [DOI: 10.1016/j.foodchem.2013.09.125] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 09/12/2013] [Accepted: 09/24/2013] [Indexed: 10/26/2022]
|
133
|
Akköse A, Aktaş N. Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product. Meat Sci 2014; 96:311-4. [DOI: 10.1016/j.meatsci.2013.07.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 07/16/2013] [Accepted: 07/17/2013] [Indexed: 11/15/2022]
|
134
|
Ahmad R, Hasnain AU. Ultrasonication of Chicken Natural Actomyosin: Effect on ATPase Activity, Turbidity and SDS-PAGE Profiles at Different Protein Concentrations. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/ajbmb.2013.240.247] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
135
|
TURHAN S, SARICAOGLU FT, OZ F. The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.849] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
136
|
Cárcel J, García-Pérez J, Benedito J, Mulet A. Food process innovation through new technologies: Use of ultrasound. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.038] [Citation(s) in RCA: 151] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
137
|
Graiver N, Pinotti A, Califano A, Zaritzky N. Mathematical modeling of the uptake of curing salts in pork meat. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.06.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
138
|
|