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Dong M, Sun Y, Cui L, Ye Q, Lv F, Han W, Pei J, Liu X, Duan X. Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application. Int J Biol Macromol 2024; 276:133833. [PMID: 39013513 DOI: 10.1016/j.ijbiomac.2024.133833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 07/18/2024]
Abstract
Pasteurization is an effective sterilization technique for the treatment of liquid egg white (LEW), but the pasteurization temperature is generally limited because increased temperature can lead to aggregation of the proteins and affect their processing properties. In this study, phosphorylation modification was used to increase the thermal stability and pasteurization temperature of LEW, aiming to enhance the pasteurization sterilizing effect. The FT-IR results showed that the phosphate groups were successfully grafted into protein molecules, improving the order degree of protein molecules. In this case, the pasteurization temperature of LEW increased from 58 °C to 61 °C, without accompanying thermal aggregation. The molecular structural results suggested that the enhanced thermal stability was attributed to the decreased average particle size and the increased electrostatic repulsion between protein molecules, which largely reduced the turbidity of LEW during pasteurization treatment. Meanwhile, this process was dominated by noncovalent interactions (hydrophobic interactions and hydrogen bonding). Furthermore, the phosphorylation modification can synchronously improve emulsifying and foaming properties of LEW. Therefore, this work suggested that phosphorylation has great potential to improve thermal stability and pasteurization temperature of LEW, which can be utilized to extend its sterilizing effect and shelf life.
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Affiliation(s)
- Mengxue Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yusha Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Lu Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Qiuyu Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Fengxiao Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Wenduo Han
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jiawen Pei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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2
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Yang S, Yang F, Dou W, Chi Y, Chi Y. Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting. Food Chem 2024; 444:138674. [PMID: 38335687 DOI: 10.1016/j.foodchem.2024.138674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/01/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024]
Abstract
To develop rapid detection techniques for liquid eggs' adulteration, three types of adulterations were considered: water dilution, manipulation of yolk ratio in whole egg, and blending different varieties of egg white or yolk. Objective: Establish detection techniques utilizing colorimetry, electrochemistry, and interfacial fingerprinting for these adulterations, respectively. Results: Colorimetry allows for detection (1 min·sample-1) of water dilution through linear (R2 ≥ 0.984) and exponential fitting (R2 ≥ 0.992); Electrochemistry enables detection (6 min·sample-1, R2 ≥ 0.979) of the adulteration of yolk ratio in whole egg; Interfacial fingerprinting technique effectively detects (detection duration: 10 min·sample-1, detection limit: 1.0-10.0 wt%) the adulteration of different varieties of egg white. Subsequently, through 3D-fluorescence microscopy (interface height variation: 22.49-573.45 μm), interfacial tension variation (65.54-35.48 mN·m-1), contact angle variation (89.7°-32.9°), particle size range (free water: 0.94-14.29 μm; protein aggregation: 6.57-10.76 μm), and etc., interfacial fingerprinting mechanism was elucidated. This research contributes novel insights into the detection of adulteration in liquid eggs.
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Affiliation(s)
- Shuo Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Wenhao Dou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China.
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Bermudez-Aguirre D, Niemira BA. Effect of nisin, EDTA, and abuse temperature on the growth of Salmonella Typhimurium in liquid whole egg during refrigerated storage. Food Res Int 2023; 174:113568. [PMID: 37986441 DOI: 10.1016/j.foodres.2023.113568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/04/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Salmonella spp. can be present in pasteurized liquid egg products because of its heat resistance or post-processing contamination, thereby representing a food safety risk. The effect of 1000 IU nisin/ml plus 20 mM disodium ethylenediaminetetraacetic acid (EDTA), two refrigerated temperatures (7 °C and 10 °C), and two inoculation levels (103 and 105 cfu/ml) were studied in the growth of S. Typhimurium in pasteurized liquid whole egg (LWE). Two mathematical models were used to fit the microbial curves. Physicochemical characteristics of LWE, such as pH and color, were assessed for 31 days at the two storage temperatures, and no significant changes (p < 0.05) were observed for most of the samples. Results showed the significant impact of temperature on microbial growth. Samples kept at 7 °C showed the decay of microbial cells during storage; meanwhile, the effect at 10 °C was shown as fast growth. The combination of nisin plus EDTA and 7 °C accelerated the decay of microbial cells during the storage showing a synergistic effect. The Weibull model described the decline of cells during the shelf-life. Meanwhile, the logistic model fitted the growth of Salmonella in LWE at 10 °C. Adding these additives to LWE, combined with the correct temperature during pasteurization and adequate conditions during the cold chain, can minimize the food safety risk related to Salmonella.
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Affiliation(s)
- D Bermudez-Aguirre
- USDA - ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit 600 E Mermaid Ln, Wyndmoor, PA 19038, USA.
| | - B A Niemira
- USDA - ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit 600 E Mermaid Ln, Wyndmoor, PA 19038, USA
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Wang J, Xu L, Gu L, Lv Y, Li J, Yang Y, Meng X. Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism. Foods 2023; 12:4053. [PMID: 38002111 PMCID: PMC10670453 DOI: 10.3390/foods12224053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their "natural" and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS) as a natural antibacterial agent in ground beef was investigated. The sensitivity of LCFS to pH, heat and protease, as well as the changes of enzyme activities of alkaline phosphatase (AKP) and Na+/K+-ATP together with the morphology of indicator bacteria after LCFS treatment, were analyzed to further explore the antibacterial mechanism of LCFS. The results showed that the addition of 0.5% LCFS inhibited the growth of microorganisms in the ground beef gel and extended its shelf-life without affecting the pH, cooking loss, color and texture characteristics of the product. In addition, the antibacterial effect of LCFS was the result of the interaction of organic acids and protein antibacterial substances in destroying cell structures (cell membrane, etc.) to achieve the purpose of bacteriostasis. This study provides a theoretical basis for the application of LCFS in meat products and a new clean-label strategy for the food industry.
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Affiliation(s)
- Jing Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China;
| | - Luping Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Yuanqi Lv
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Junhua Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Xiangren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;
- Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225127, China
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Yüceer M. Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
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Dai Y, Xia Z, Huang Z, Cheng X, Zhang J, Chang H. Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Dai
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zi‐Qiao Xia
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zhong Huang
- Department of Pharmaceutical Engineering Chongqing Chemical Industry Vocational College Chongqing 401228 PR China
| | - Xu Cheng
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Jing Zhang
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Hai‐jun Chang
- College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro‐Products Chongqing Technology and Business University Chongqing 400067 PR China
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The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.
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Wang J, Xu L, Lv Y, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J. To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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The inhibition of cell-free supernatants of several lactic acid bacteria on the selected psychrophilic spoilage bacteria in liquid whole egg. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107753] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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