1
|
Zhang H, Zhao J, Li X, Kang H. Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid. Meat Sci 2024; 218:109629. [PMID: 39159509 DOI: 10.1016/j.meatsci.2024.109629] [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: 04/02/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 08/21/2024]
Abstract
The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.
Collapse
Affiliation(s)
- Huiyun Zhang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China.
| | - Junren Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Guangdong 525000, China
| | - Xinling Li
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Huaibin Kang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China.
| |
Collapse
|
2
|
Pei Y, Guo X, Shu X, Han Y, Ai Y, Wang H, Hou W. Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky. Front Nutr 2024; 11:1309924. [PMID: 38389800 PMCID: PMC10882714 DOI: 10.3389/fnut.2024.1309924] [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: 10/08/2023] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
Introduction The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. Methods The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. Results and discussion The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.
Collapse
Affiliation(s)
- Yamin Pei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xingyue Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xionghui Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
| | - Youwei Ai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
| | - Hongxun Wang
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
| |
Collapse
|
3
|
Yu Y, Saleh ASM, Sun X, Wang Z, Lu Y, Zhang D, Zhang C. Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques. Int J Biol Macromol 2023; 253:126844. [PMID: 37703979 DOI: 10.1016/j.ijbiomac.2023.126844] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 09/15/2023]
Abstract
Flavor is one of the most important factors that affect consumers' preference for processed meat products. This study aimed to investigate effects of heating on interaction between myofibrillar proteins (MPs) and pyrazine compounds and understand the underlying mechanisms. A combination of multispectral, molecular docking, and molecular dynamics technologies was used to achieve study's aim. Results demonstrated that MPs underwent structural reconstruction and expansion during heating, which significantly altered surface hydrophobicity and SH content. MPs' zeta potential reduced from -7.29 to -10.47 when a short heating time. Additionally, a positive correlation was found between β-sheet content and ability of MPs to adsorb pyrazine compounds. Molecular docking analysis revealed 13 binding sites for pyrazines and MPs. Furthermore, amino acid residues and pyrazine compounds were found to interact by four different forms of forces, primarily van der Waals forces, carbon‑hydrogen bonds, alkyl groups, and π-alkyl groups. Obtained results demonstrated that adequate or optimized heat treatment could expose more binding sites, hence enhancing the binding of MPs to pyrazine compounds. This study may be used to better understand how structural changes in MPs during processing affect MPs' capacity to bind flavor substances, which can help improve flavor of processed meats to encourage their consumption.
Collapse
Affiliation(s)
- Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yang Lu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Chunjiang Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
4
|
He J, Jia W, Lin Z, Zhang Y, Zhao Y, Fang Y. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. Food Res Int 2023; 172:113171. [PMID: 37689924 DOI: 10.1016/j.foodres.2023.113171] [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: 07/22/2022] [Revised: 05/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we applied this strategy to beef jerky manufacture for improving the quality and processing efficiency. In our study, beef strips were pre-stretched and then dried in a tensile state, and the confined conditions were achieved by controlling the stretched strains from 20% to 120%. Compared with the sample dried freely, beef jerky dried in confined conditions of different pre-stretching strains exhibited improved quality based on texture and sensory analysis. Additionally, this method also enhanced processing efficiency by reducing approximately 50% drying time. The excellent sensory quality and good texture of beef jerky were obtained as the pre-stretching strain was 80%. Drying beef strips in confined conditions made muscle fibers tense and enhanced hydrophobicity of myofibrillar proteins, leading to a compact structure with high shear force and anisotropy, and rapid water loss in beef jerky. This facile and green method provides a promising route to enrich the existing technologies of jerky processing.
Collapse
Affiliation(s)
- Jun He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenzhe Jia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zihan Lin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
5
|
Fan L, Ruan D, Shen J, Hu Z, Liu C, Chen X, Xia W, Xu Y. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Molee W, Khosinklang W, Tongduang P, Thumanu K, Yongsawatdigul J, Molee A. Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System. Animals (Basel) 2022; 12:ani12050570. [PMID: 35268139 PMCID: PMC8908829 DOI: 10.3390/ani12050570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/07/2022] [Accepted: 02/21/2022] [Indexed: 12/14/2022] Open
Abstract
This study was to determine the effect of the organic raising system (OR) on growth performance, meat quality, and physicochemical properties of slow-growing chickens. Three hundred and sixty (one-day-old) Korat chickens (KRC) were randomly assigned to control (CO) and OR groups. The groups comprised six replicates of thirty chickens each. The chickens were housed in indoor pens (5 birds/m2), wherein those in OR had free access to Ruzi pasture (1 bird/4 m2) from d 21 to d 84 of age. In the CO group, chickens were fed with a mixed feed derived from commercial feedstuffs, while those in the OR group were fed with mixed feed derived from organic feedstuffs. The results revealed a lower feed intake (p < 0.0001) and feed conversion ratio (p = 0.004) in the OR. The OR increased total collagen, protein, shear force, color of skin and meat, and decreased abdominal fat (p < 0.05). The OR improved fatty acid with increased DHA, n-3 PUFA, and decreased the ratio of n-6 to n-3 PUFA in KRC meat (p < 0.05). The synchrotron radiation-based Fourier transform infrared spectroscopy and correlation loading analyses confirmed these results. In conclusion, our results proved that OR could improve growth performance and meat quality and suggested the raising system be adopted commercially. In addition, the observed differences in biochemical molecules could also serve as markers for monitoring meat quality.
Collapse
Affiliation(s)
- Wittawat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; (W.K.); (P.T.); (A.M.)
- Correspondence: ; Tel.: +66-8-9920-4970
| | - Wichuta Khosinklang
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; (W.K.); (P.T.); (A.M.)
| | - Pramkamon Tongduang
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; (W.K.); (P.T.); (A.M.)
| | - Kanjana Thumanu
- Research and Facility Department, Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand;
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; (W.K.); (P.T.); (A.M.)
| |
Collapse
|
7
|
Dara PK, Geetha A, Mohanty U, Raghavankutty M, Mathew S, Chandragiri Nagarajarao R, Rangasamy A. Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2021. [DOI: 10.1016/j.jobab.2021.04.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
|
8
|
Guo X, Wang R. Analysis of Dynamic Changes of Lipid Composition and Structure of Deep‐Fried Pork Slices during Storage. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xi‐Juan Guo
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| | - Rui‐Qi Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| |
Collapse
|
9
|
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]
|
10
|
Sha L, Liu S, Liu D. Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14711] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lei Sha
- College of Food Science and Technology Bohai University Jinzhou China
| | - Susu Liu
- College of Food Science and Technology Bohai University Jinzhou China
| | - Dengyong Liu
- College of Food Science and Technology Bohai University Jinzhou China
| |
Collapse
|
11
|
Functional and structural properties of spirulina phycocyanin modified by ultra-high-pressure composite glycation. Food Chem 2020; 306:125615. [DOI: 10.1016/j.foodchem.2019.125615] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 12/11/2022]
|
12
|
Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03298-w] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|