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Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023; 12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
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Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain
| | - Jose V García-Pérez
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
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2
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Effects of ficin, high pressure and their combination on quality attributes of post-rigor tan mutton. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110407] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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3
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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4
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Li D, Peng Y, Tao Y, Liu D, Zhang H. Quality changes in high pressure processed tan mutton during storage. FOOD SCI TECHNOL INT 2020; 27:517-527. [PMID: 33176501 DOI: 10.1177/1082013220970781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage (P < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated (P < 0.05). High pressure treatment at 200 MPa also substantially increased the lightness of samples throughout storage (P < 0.05), and showed a significant increase in stiffness at the end of storage (P < 0.05). Immunoblotting and electrophoresis (SDS-PAGE) analysis of key structural proteins revealed that myosin heavy chain denaturation began at 200 MPa, while actin denaturation occurred at 500 MPa. Troponin-T was continuously degraded in different treatments as storage progressed, and 200 MPa treatment and untreated represented similar degradation patterns, while 500 MPa treatment displayed more intense intact troponin-T at 38 kDa degradation. Results suggest that HP induced changes in cytoskeleton proteins, thereby affecting texture, water holding properties and lightness.
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Affiliation(s)
- Dongdong Li
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Yaling Peng
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Yingmei Tao
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Dunhua Liu
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Haihong Zhang
- School of Agriculture, Ningxia University, Yinchuan, China.,Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan, China
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5
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Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102377] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Panea B, Albertí P, Ripoll G. Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods 2020; 9:E179. [PMID: 32059388 PMCID: PMC7074284 DOI: 10.3390/foods9020179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/07/2020] [Accepted: 02/08/2020] [Indexed: 11/21/2022] Open
Abstract
This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in Cab*, whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.
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Affiliation(s)
- Begoña Panea
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Pere Albertí
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
| | - Guillermo Ripoll
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) Avda. Montañana, 930, 50059 Zaragoza, Spain
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7
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Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi. Food Res Int 2019; 120:793-799. [DOI: 10.1016/j.foodres.2018.11.040] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 11/12/2018] [Accepted: 11/16/2018] [Indexed: 11/22/2022]
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8
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Zybert A, Tarczyński K, Sieczkowska H. A meta‐analysis of the effect of high pressure processing on four quality traits of fresh pork. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Andrzej Zybert
- Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Krystian Tarczyński
- Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Halina Sieczkowska
- Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland
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10
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Ma Y, Yuan Y, Bi X, Zhang L, Xing Y, Che Z. Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2245-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Pulsed electric field: Role in protein digestion of beef Biceps femoris. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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13
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Morton JD, Lee HYY, Pearson RG, Bickerstaffe R. The physical and biochemical effects of pre-rigor high pressure processing of beef. Meat Sci 2018; 143:129-136. [PMID: 29751219 DOI: 10.1016/j.meatsci.2018.04.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 10/17/2022]
Abstract
High pressure processing (HPP) of pre-rigor longissimus thoracis (strip loin) from prime and bull animals substantially decreased the shear force and improved consumer eating attributes of the final meat product. The improved tenderness in both prime and bull meat was associated with a lower myofibrillar fragmentation index and reduced calpain 1 activity which indicated the mechanism of tenderisation was different from that which occurred in chill aged meat. Light microscopy showed disruption to the fibre packing within the muscle and electron microscopy confirmed significant disruption of the Z discs and M lines and disappearance of the A lines. Thus, HPP is associated with a reduction in the structural integrity and strength of the sarcomeres. These effects were consistent in strip loins sourced from prime and bull stock. HPP also led to the movement of glycogen phosphorylase from the sarcoplasmic fraction to the insoluble myofibrillar fraction in all animals and this was associated with a higher pH at 24 h.
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Affiliation(s)
- James D Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
| | - Hannah Y-Y Lee
- Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
| | - R Grant Pearson
- Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
| | - Roy Bickerstaffe
- Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
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14
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Warner R, McDonnell C, Bekhit A, Claus J, Vaskoska R, Sikes A, Dunshea F, Ha M. Systematic review of emerging and innovative technologies for meat tenderisation. Meat Sci 2017; 132:72-89. [DOI: 10.1016/j.meatsci.2017.04.241] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/19/2017] [Accepted: 04/28/2017] [Indexed: 12/22/2022]
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15
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Chen X, Tume RK, Xu X, Zhou G. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Crit Rev Food Sci Nutr 2017; 57:3260-3280. [DOI: 10.1080/10408398.2015.1110111] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Ron K. Tume
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
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16
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Kaur L, Astruc T, Vénien A, Loison O, Cui J, Irastorza M, Boland M. High pressure processing of meat: effects on ultrastructure and protein digestibility. Food Funct 2016; 7:2389-97. [PMID: 27143217 DOI: 10.1039/c5fo01496d] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of high pressure processing (HPP, at 175 and 600 MPa) on the ultrastructure and in vitro protein digestion of bovine longissimus dorsi muscle meat were studied. HPP caused a significant change in the visual appearance and texture of the meat subjected to HPP at 600 MPa so that it appeared similar to cooked meat, unlike the meat subjected to HPP at 175 MPa that showed no significant visible change in the colour and texture compared to the raw meat. The muscles were subjected to digestion under simulated gastric conditions for 1 h and then under simulated small-intestinal conditions for a further 2 h. The digests were analysed using gel electrophoresis (SDS-PAGE) and ninhydrin assay for amino N. The effect of the acid conditions of the stomach alone was also investigated. Reduced SDS-PAGE results showed that pepsin-digested (60 min) HPP meats showed fewer proteins or peptides of high molecular weight than the pepsin-digested untreated meat, suggesting more breakdown of the parent proteins in HPP-treated meats. This effect was more pronounced in the muscles treated at 600 MPa. These results are in accordance with microscopy results, which showed greater changes in the myofibrillar structure after simulated gastric digestion of the sample processed at 600 MPa than at 175 MPa. Transmission electron microscopy also showed the presence of protein aggregates in the former sample, resulting probably from protein denaturation of sarcoplasmic proteins, in the subcellular space and between myofibrils; along with cell contraction (similar to that caused by heating) in the former.
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Affiliation(s)
- Lovedeep Kaur
- Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand.
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17
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Lee YK, Hong GP. Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yun-Kyung Lee
- Department of Food Science and Technology, Sejong University
| | - Geun-Pyo Hong
- Department of Food Science and Technology, Sejong University
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18
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Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius). Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2574-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Villamonte G, Jury V, Jung S, de Lamballerie M. Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure. J Food Sci 2015; 80:C522-31. [DOI: 10.1111/1750-3841.12789] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 12/12/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Gina Villamonte
- ONIRIS; Food Process Engineering; UMR CNRS 6144 GEPEA, CS 82225 44322 Nantes Cedex 3 France
| | - Vanessa Jury
- ONIRIS; Food Process Engineering; UMR CNRS 6144 GEPEA, CS 82225 44322 Nantes Cedex 3 France
| | - Stéphanie Jung
- Dept. of Food Science and Human Nutrition; Iowa State Univ; Ames, IA 50011 U.S.A
| | - Marie de Lamballerie
- ONIRIS; Food Process Engineering; UMR CNRS 6144 GEPEA, CS 82225 44322 Nantes Cedex 3 France
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21
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Hughes BH, Greenberg NJ, Yang TC, Skonberg DI. Effects of Rigor Status during High-Pressure Processing on the Physical Qualities of Farm-Raised Abalone (Haliotis rufescens). J Food Sci 2014; 80:C40-8. [DOI: 10.1111/1750-3841.12717] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Accepted: 10/13/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Brianna H. Hughes
- Univ. of Maine, School of Food and Agriculture; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
| | - Neil J. Greenberg
- Univ. of Maine, Aquaculture Research Inst; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
| | - Tom C. Yang
- US Army Natick Soldier Research; Development, and Engineering Center; 16 Kansas St Natick, MA 01760 U.S.A
| | - Denise I. Skonberg
- Univ. of Maine, School of Food and Agriculture; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
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22
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High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Marcos B, Mullen AM. High pressure induced changes in beef muscle proteome: Correlation with quality parameters. Meat Sci 2014; 97:11-20. [DOI: 10.1016/j.meatsci.2013.12.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Revised: 12/05/2013] [Accepted: 12/12/2013] [Indexed: 10/25/2022]
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24
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Lowder AC, Mireles Dewitt CA. Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12155] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Austin C. Lowder
- Department of Food Science and Technology and the Seafood Research and Education Center; Oregon State University; 2001 Marine Dr. Rm 253 Astoria OR 97103
| | - Christina A. Mireles Dewitt
- Department of Food Science and Technology and the Seafood Research and Education Center; Oregon State University; 2001 Marine Dr. Rm 253 Astoria OR 97103
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25
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Malinowska-Pańczyk E, Walecka M, Pawłowicz R, Tylingo R, Kołodziejska I. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat. FOOD SCI TECHNOL INT 2013; 20:383-95. [PMID: 23751552 DOI: 10.1177/1082013213488901] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
One of the possibilities of using high-pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be maintained. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal's and cold-adapted fish meat. The data showed that cod and salmon meat proteins were more susceptible to pressure-induced denaturation/aggregation than beef and pork proteins. Glucose and saccharose exerted protective effect on fish meat proteins treated with pressure of 111 MPa(tc) and -10 degrees C but not at 193 MPa(tc) and -20 degrees C. The pressure treatment under the latter conditions increased cook loss of fish meat but not of mammal's meat. However, after cooking the hardness of all kinds of pressurized meat was at the same level as that for unpressurized cooked samples.
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26
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Buckow R, Sikes A, Tume R. Effect of High Pressure on Physicochemical Properties of Meat. Crit Rev Food Sci Nutr 2013; 53:770-86. [DOI: 10.1080/10408398.2011.560296] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. Meat Sci 2012; 92:823-8. [DOI: 10.1016/j.meatsci.2012.07.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2012] [Revised: 06/18/2012] [Accepted: 07/16/2012] [Indexed: 11/21/2022]
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28
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High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation. Food Chem 2012; 134:1556-63. [DOI: 10.1016/j.foodchem.2012.03.089] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2011] [Revised: 03/09/2012] [Accepted: 03/22/2012] [Indexed: 11/23/2022]
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Simonin H, Duranton F, de Lamballerie M. New Insights into the High-Pressure Processing of Meat and Meat Products. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00184.x] [Citation(s) in RCA: 144] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Sánchez-Basurto BE, Ramírez-Gilly M, Tecante A, Severiano-Pérez P, Wacher C, Valdivia-López MA. Effect of High Hydrostatic Pressure Treatment on the Preservation of Beef Meat. Ind Eng Chem Res 2011. [DOI: 10.1021/ie200930a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Beatriz E. Sánchez-Basurto
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Mariana Ramírez-Gilly
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Alberto Tecante
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Patricia Severiano-Pérez
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - María A. Valdivia-López
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
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Realini C, Guàrdia M, Garriga M, Pérez-Juan M, Arnau J. High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. Meat Sci 2011; 88:542-7. [DOI: 10.1016/j.meatsci.2011.02.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Revised: 01/28/2011] [Accepted: 02/08/2011] [Indexed: 10/18/2022]
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Ma H, Zhou G, Ledward DA, Yu X, Pan R. Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscle. Int J Mol Sci 2011; 12:3034-41. [PMID: 21686167 PMCID: PMC3116173 DOI: 10.3390/ijms12053034] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2011] [Revised: 03/29/2011] [Accepted: 04/29/2011] [Indexed: 11/20/2022] Open
Abstract
The effects of high pressure (to 600 MPa) at different temperatures (20 to 60 °C) for 20 min on protein solubilization and electrophoretic pattern in beef post-rigor longissimus dorsi muscle were studied. The results showed that protein solubilization increased with increasing temperature, especially from 40 °C to 60 °C. A regular trend of protein solubilization was found when isolated myofibrils were subjected to high pressure at different temperatures, an increase was observed with increasing pressure up to about 400 MPa, solubility then decreasing to 600 MPa. Electrophoretic profiles showed that myosin light chains and actin thin filaments were sensitive to pressure, and were released from myofibrils subjected to 100 MPa and higher pressures at the different temperatures.
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Affiliation(s)
- Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; E-Mails: (X.Y.); (R.P.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +86-373-3040979; Fax: +86-373-3040709
| | - Guanghong Zhou
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; E-Mail:
| | - David A. Ledward
- Department of Food Biosciences, University of Reading, Whiteknights, Reading RG66AP, UK; E-Mail:
| | - Xiaoling Yu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; E-Mails: (X.Y.); (R.P.)
| | - Runshu Pan
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; E-Mails: (X.Y.); (R.P.)
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Souza C, Boler D, Clark D, Kutzler L, Holmer S, Summerfield J, Cannon J, Smit N, McKeith F, Killefer J. The effects of high pressure processing on pork quality, palatability, and further processed products. Meat Sci 2011; 87:419-27. [DOI: 10.1016/j.meatsci.2010.11.023] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Revised: 11/22/2010] [Accepted: 11/23/2010] [Indexed: 11/17/2022]
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Sun XD, Holley RA. High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products. J Food Sci 2010; 75:R17-23. [DOI: 10.1111/j.1750-3841.2009.01449.x] [Citation(s) in RCA: 139] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Morales P, Calzada J, Avila M, Nuñez M. Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments. J Food Prot 2008; 71:811-5. [PMID: 18468038 DOI: 10.4315/0362-028x-71.4.811] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of single- and multiple-cycle high-pressure treatments on the survival of Escherichia coli CECT 4972, a strain belonging to the O157:H7 serotype, in ground beef was investigated. Beef patties were inoculated with 10(7) CFU/g E. coli O157:H7, and held at 4 degrees C for 20 h before high-pressure treatments. Reduction of the E. coli O157:H7 population by single-cycle treatments at 400 MPa and 12 degrees C ranged from 0.82 log CFU/g for a 1-min cycle to 4.39 log CFU/g for a 20-min cycle. Multiple-cycle treatments were very effective, with four 1-min cycles at 400 MPa and 12 degrees C reducing the E. coli O157:H7 population by 4.38 log CFU/g, and three 5-min cycles by 4.96 log CFU/g. The color parameter L* increased significantly with high-pressure treatments in the interior and the exterior of beef patties, whereas a* decreased in the interior, and b* increased in the exterior-changes that might diminish consumer acceptance of the product. Kramer shear force and energy were generally higher in pressurized than in control ground beef. Maximum values for these texture parameters, which corresponded to tougher patties, were reached after one 10-min cycle in the case of single-cycle treatments or two 5-min cycles in the case of multiple-cycle treatments. High-pressure treatments had no significant effect on Warner-Bratzler shear force.
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Affiliation(s)
- Pilar Morales
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain
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Dumay E, Picart L, Regnault S, Thiebaud M. High pressure–low temperature processing of food proteins. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1764:599-618. [PMID: 16458618 DOI: 10.1016/j.bbapap.2005.12.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2005] [Revised: 12/09/2005] [Accepted: 12/12/2005] [Indexed: 11/15/2022]
Abstract
High pressure-low temperature (HP-LT) processing is of interest in the food field in view of: (i) obtaining a "cold" pasteurisation effect, the level of microbial inactivation being higher after pressurisation at low or sub-zero than at ambient temperature; (ii) limiting the negative impact of atmospheric pressure freezing on food structures. The specific effects of freezing by fast pressure release on the formation of ice I crystals have been investigated on oil in water emulsions stabilized by proteins, and protein gels, showing the formation of a high number of small ice nuclei compared to the long needle-shaped crystals obtained by conventional freezing at 0.1 MPa. It was therefore of interest to study the effects of HP-LT processing on unfolding or dissociation/aggregation phenomena in food proteins, in view of minimizing or controlling structural changes and aggregation reactions, and/or of improving protein functional properties. In the present studies, the effects of HP-LT have been investigated on protein models such as (i) beta-lactoglobulin, i.e., a whey protein with a well known 3-D structure, and (ii) casein micelles, i.e., the main milk protein components, the supramolecular structure of which is not fully elucidated. The effects of HP-LT processing was studied up to 300 MPa at low or sub-zero temperatures and after pressure release, or up to 200 MPa by UV spectroscopy under pressure, allowing to follow reversible structural changes. Pressurisation of approximately 2% beta-lactoglobulin solutions up to 300 MPa at low/subzero temperatures minimizes aggregation reactions, as measured after pressure release. In parallel, such low temperature treatments enhanced the size reduction of casein micelles.
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Affiliation(s)
- Eliane Dumay
- Equipe de Biochimie et Technologie Alimentaires, UMR 1208, Département Agro-Ressources et Procédés Biologiques, Université Montpellier II, Place Eugène Bataillon, 34095 Montpellier Cedex 05, France.
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Amundson C, Tarté R. Protein Interactions in Muscle Foods. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Ma HJ, Ledward D. High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci 2004; 68:347-55. [DOI: 10.1016/j.meatsci.2004.04.001] [Citation(s) in RCA: 153] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2003] [Revised: 03/15/2004] [Accepted: 04/01/2004] [Indexed: 11/16/2022]
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