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Xu Y, Zhang D, Xie F, Li X, Schroyen M, Chen L, Hou C. Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Meat Sci 2023; 204:109269. [PMID: 37394351 DOI: 10.1016/j.meatsci.2023.109269] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 06/22/2023] [Accepted: 06/26/2023] [Indexed: 07/04/2023]
Abstract
Electrostatic field-assisted low-temperature preservation is considered a novel technology, which provides an effective means of extending the shelf-life of meat. This study aimed to investigate the effects of different output time modes of a high voltage electrostatic field (HVEF) on the water holding capacity (WHC) of chilled fresh pork during controlled freezing-point storage. Under a direct current HVEF generator, chilled fresh pork samples were treated by the single, interval, or continuous HVEF treatment, with a control check group receiving no HVEF treatment. It was determined that the WHC of the continuous HVEF treatment higher than the control check group. This difference was proven by analyzing the moisture content, storage loss, centrifugal loss, cooking loss, and nuclear magnetic resonance imaging. Furthermore, the mechanism behind HVEF-assisted controlled freezing-point storage reduced the moisture loss was conducted by examining the changes in the hydration characteristics of myofibrillar protein. The study revealed that myofibrillar proteins exhibit high solubility and low surface hydrophobicity under continuous HVEF. Additionally, continuous HVEF has been demonstrated to effectively maintain the higher WHC and lower hardness of myofibrillar protein gel by inhibiting the water molecule migration. The demonstration of these results showcases the effectiveness of electrostatic fields for the future physical preservation of meat.
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Affiliation(s)
- Yuqian Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Feifei Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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Wang Z, Han L, Tian X, Ma H. The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1989493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhengrong Wang
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
- Handan Key Laboratory of Natural Products and Functional Food Development, Hebei Engineering University, Handan, China
| | - Lichun Han
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Xiaolei Tian
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Hanjun Ma
- Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang, China
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Wang Z, Tu J, Zhou H, Lu A, Xu B. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display. Meat Sci 2020; 172:108359. [PMID: 33160212 DOI: 10.1016/j.meatsci.2020.108359] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 11/28/2022]
Abstract
The effects of the retail display temperature (8 °C, 3 °C and - 1 °C) on the discoloration of the Longissimus thoracis et lumborum of rabbits and the associations among such effects with microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation were investigated. The total aerobic count, total volatile basic nitrogen content, metmyoglobin content, protein carbonyl content, and contents of thiobarbituric acid-reactive substances steadily increased during retail display. Moreover, the lightness and redness of the rabbit meat significantly (P < 0.05) declined over time, whereas the yellowness increased considerably (P < 0.05) with prolonged retail time. Canonical correlation analysis suggested that microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation jointly affected rabbit meat color. Linear mixed models further revealed that microbial spoilage, myoglobin autoxidation, lipid oxidation and protein oxidation positively affected yellowness, and they inversely impacted lightness and redness.
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Affiliation(s)
- Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - An Lu
- College of Pharmaceutical Sciences, Capital Medical University, Beijing 100069, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1273-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Wang C, Chu J, Fu L, Wang Y, Zhao F, Zhou D. iTRAQ-based quantitative proteomics reveals the biochemical mechanism of cold stress adaption of razor clam during controlled freezing-point storage. Food Chem 2018; 247:73-80. [DOI: 10.1016/j.foodchem.2017.12.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 11/21/2017] [Accepted: 12/04/2017] [Indexed: 12/23/2022]
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