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Xu B, Zhang Q, Zhang Y, Yang X, Mao Y, Luo X, Hopkins DL, Niu L, Liang R. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Meat Sci 2023; 206:109326. [PMID: 37774478 DOI: 10.1016/j.meatsci.2023.109326] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/29/2023] [Accepted: 09/02/2023] [Indexed: 10/01/2023]
Abstract
The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.
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Affiliation(s)
- Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Qingwei Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | | | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. Food Res Int 2022; 161:111736. [DOI: 10.1016/j.foodres.2022.111736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/14/2022] [Accepted: 07/21/2022] [Indexed: 11/24/2022]
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Kuznetsova T, Krylova V, Gustova T. The effect of storage conditions on the microstructure of sterilized canned meat. POTRAVINARSTVO 2022. [DOI: 10.5219/1714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The article presents the results of studies of changes in the microstructure of the meat system as a whole and its protein component during freezing, subsequent defrosting, and storage of canned meat. Microstructural analysis of the prototypes showed the presence of several types of destruction of muscle fibers, loosening of collagen fiber bundles, and the formation of multiple cavities due to the action of ice crystals. The main components of sterilized canned meat had new characteristics after thawing, such as decreased transverse striations of muscle tissue fibers, loosening of myofibrils, changes in the size and shape of sarcomeres, violation of sarcolemma integrity, and multiple fiber fragmentation with the formation of a fine-grained protein mass. Freezing did not lead to a decrease in the content of the high-molecular-weight protein fraction of the nitrogen system, the ratio of the peptide fraction content to the residual nitrogen remained equal to 5.2. However, the ratio of non-protein nitrogen to total nitrogen decreased by 1.8 times due to the destruction of low-molecular-weight nitrogen under the action of ice crystals. The dynamics of the eh values of control and experimental canned food samples during storage indicated the loss of oxidative stability of the protein system of the samples subjected to freezing. Based on the results, we would like to recommend that logistic organizations sort and confirm canned meat safety and quality requirements after thawing in the case of unforeseen circumstances.
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Naqvi ZB, Campbell MA, Latif S, Thomson PC, Astruc T, Friend MA, Vaskoska R, Warner RD. The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain). Meat Sci 2022; 186:108729. [PMID: 35016106 DOI: 10.1016/j.meatsci.2021.108729] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/19/2022]
Abstract
The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks. Physicochemical parameters were improved by GP treatment (P < 0.05) while there was no effect of storage time on WBSF, TPA or microstructure. The microbial quality of sous vide cooked meat in refrigerated storage appeared to be four weeks and oxidation shelf life of the cooked meat was found to be two weeks under refrigerated storage.
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Affiliation(s)
- Zahra B Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, New South Wales 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.
| | - Michael A Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, New South Wales 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Peter C Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | | | - Michael A Friend
- Office of the Pro Vice-Chancellor (Research and Innovation) Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
| | - Rozita Vaskoska
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052365] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pork loin slices were sous vide cooked at 60 °C and 65 °C for 2 h, 3 h and 4 h, and at 70 °C and 75 °C for 1 h, 1.5 h and 2 h. The cooking loss of the meat samples significantly increased with the temperature and time of heat treatment, but no correlation between cooking loss and moisture content in the samples was noted. All samples showed similar pH and water activity values. Regarding colour parameters, only yellowness showed significant differences between the samples and was affected by the temperature and time of cooking. Texture profile analysis revealed the lowest hardness of the samples cooked at 60 °C. Sensory analysis showed that cooking at 60 or 65 °C for 4 h ensured the most acceptable sensory features of the investigated samples, and tenderness and juiciness influenced the overall acceptability in the highest degree. All samples were microbiologically safe for consumption.
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Nasr MAF, Alkhedaide AQ, Ramadan AAI, Hafez AESE, Hussein MA. Potential impact of stocking density on growth, carcass traits, indicators of biochemical and oxidative stress and meat quality of different broiler breeds. Poult Sci 2021; 100:101442. [PMID: 34607150 PMCID: PMC8493580 DOI: 10.1016/j.psj.2021.101442] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 08/02/2021] [Accepted: 08/15/2021] [Indexed: 11/25/2022] Open
Abstract
The aim of the current study to investigate the potential impact of different stocking densities on growth performance, carcass traits, indicators of biochemical and oxidative stress and meat quality of Arbor Acres and Ross-308 broiler breeds to recommend the better stocking density with low production cost simultaneously with high quality. A total of 312 one-day old of each Arbor Acres broiler and Ross-308 were randomly classified into 3 experimental groups with different stocking density, each of 6 replicates. The first group (SD1) was 14 birds/m2 (28 kg/m2), while the second group (SD2) was 18 birds/m2 (36 kg/m2) and the third group (SD3) was 20 birds/m2 (40 kg/m2). The growth performance, carcass traits, meat quality hematological and biochemical parameters were measured. SD3 group possessed the lowest body weight. Alanine transaminase in Arbor Acres was 15 and 14% higher in SD3 when compared with SD1 and SD2, respectively. While, was 21 and 20% of Ross-308, respectively. SD3 revealed the highest values of cholesterol, TG, MDA, and LDL of both breeds when compared with SD1 and SD2, with the lowest levels of HDL, GPX, and IGG. Birds of SD3 was the nastiest carcass weight 873 (P = 0.000) and 1,411.60 g (P = 0.000); dressing percentage 63.07 (P = 0.000) and 75.83% (P = 0.000); breast weight 513.10 g (P = 0.000) and 885.50g (P = 0.000); thigh weight 359.90 g (P = 0.000) and 526.08 g (P = 0.000) when compared with SD1 and SD2 of Arbor Acres and Ross-308, respectively. The dressing % of SD1 and SD2 was approximately 19% better than that of SD3 of Arbor Acres, while it was 4% of Ross-308. The cooking loss and drip loss of breast and thigh muscles were higher in SD3 of both breeds. Moreover, SD3 possessed the highest bacterial count. In conclusion birds reared in medium stocking density revealed better performance and welfare than high density but similar to low density. Therefore, from the economic point, medium density was the best.
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Affiliation(s)
- Mohammed A F Nasr
- Animal Wealth Development Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt.
| | - Adel Q Alkhedaide
- Department of Clinical Laboratory Sciences, Turabah University College, Taif University, Taif, 21944, Saudi Arabia.
| | - Amal A I Ramadan
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
| | - Abd-El Salam E Hafez
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
| | - Mohamed A Hussein
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
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Schmidt CV, Plankensteiner L, Clausen MP, Walhter AR, Kirkensgaard JJK, Olsen K, Mouritsen OG. Gastrophysical and chemical characterization of structural changes in cooked squid mantle. J Food Sci 2021; 86:4811-4827. [PMID: 34653262 DOI: 10.1111/1750-3841.15936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 11/29/2022]
Abstract
Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55-77°C and 0.5-5 h deserves further investigation, preferably coupled to sensory consumer evaluation. PRACTICAL APPLICATION: The study provides knowledge about structural changes during sous vide cooking of squid mantle. The results may be translated into gastronomic use, promoting the use of an underutilized resource of delicious and nutritious protein (Loligo vulgaris and Loligo forbesii).
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Affiliation(s)
- Charlotte Vinther Schmidt
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
| | - Lorenz Plankensteiner
- Laboratory of Food Chemistry and Laboratory of Biobased Chemistry and Technology, Wageningen University and Research, Wageningen, The Netherlands
| | - Mathias Porsmose Clausen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Odense M, Denmark
| | - Anders Runge Walhter
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Odense M, Denmark
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
| | - Karsten Olsen
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
| | - Ole G Mouritsen
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
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Wang Y, Tian X, Liu X, Xing J, Guo C, Du Y, Zhang H, Wang W. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat. Meat Sci 2021; 184:108690. [PMID: 34656007 DOI: 10.1016/j.meatsci.2021.108690] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 12/20/2022]
Abstract
This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss, moisture content and redness. Scanning electron microscopy showed that as the temperature increased, intramuscular connective tissue gradually degraded, and muscle fibers became more compact. CHP staining showed that the collagen in the perimysium first denatured at 50 °C, and more and more collagen denatured and degraded as the temperature increased.
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Affiliation(s)
- Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xinzhu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jinfeng Xing
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chen Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuehong Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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Pedersen MT, Hansen PL, Clausen MP. Gastronomy unravelled by physics: Gastrophysics. INTERNATIONAL JOURNAL OF FOOD DESIGN 2021. [DOI: 10.1386/ijfd_00029_1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural
to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs
the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from
the convoluted history of food science as well as from various recent ‐ and often overlapping ‐ attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity
in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context
of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.
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Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00062-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value.
Graphical abstract
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Cui Z, Yan H, Manoli T, Mo H, Bi J, Zhang H. Advantages and challenges of sous vide cooking. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.25] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
- Faculty of Food Technologies, Sumy National Agrarian University
| | - Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Food Technologies, Sumy National Agrarian University
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - HaiZhen Mo
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus
| | - JiCai Bi
- School of Food Science, Henan Institute of Science and Technology
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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Pang B, Yu X, Bowker B, Zhang J, Yang Y, Zhuang H. Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition. Poult Sci 2020; 100:1283-1290. [PMID: 33518085 PMCID: PMC7858045 DOI: 10.1016/j.psj.2020.10.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 10/10/2020] [Accepted: 10/27/2020] [Indexed: 11/26/2022] Open
Abstract
The objective of this study was to investigate the influence of meat temperature on moisture loss, muscle water properties, and protein profiles in broiler pectoralis major with the severe woody breast (WB) condition. Broiler breast samples were collected from a commercial plant and sorted into normal, WB, and pale, soft, and exudative (PSE). Temperature treatments included 23°C, 40°C, 53°C, 57°C, 68°C, and 90°C based on denaturation of major muscle protein types during heating. Moisture loss was estimated with weight changes, water properties were measured with time-domain nuclear magnetic resonance measurements, and protein profiles were determined with SDS electrophoresis gel. There were no differences in moisture loss between 3 groups at meat temperature 23°C, 40°C, and 57°C. Moisture loss of WB samples was greater than normal and PSE at either 68°C or 90°C; however, it was the least at 53°C. Only close changing trend was noted between the intramyofibrillar water (T21) reduction and moisture loss. The extramyofibrillar (T22) water content and reduction in WB meat during heating were consistent greater, and electrophoretic profiles differed among 3 muscle conditions. Data suggest that greater reductions in intramyofibrillar and extramyofibrillar water are responsible for the increased moisture loss in WB meat at higher temperature.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - X Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Y Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA.
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Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:258-267. [PMID: 31512250 DOI: 10.1002/jsfa.10033] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/19/2019] [Accepted: 09/03/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Composite gels were individually prepared from 20 g kg-1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L-1 NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained myofibrillar protein-starch composite gels were evaluated. RESULTS Tapioca starch improved (P < 0.05) gel strength and water holding capacity of MP composite gel at 80 °C. Rheological properties of MP-starch composites differed significantly with the addition of different types of native starch. Additionally, the promoting effect of starch on the storage modulus of the composite gels positively correlated with the gelatinization properties of different typical starch. Environmental scanning electron microscopy showed that the filling effect of starch on the composite gel was related to the pasting temperature and particle size of typical starch, with almost no particles forming at 80 °C. Moreover, the addition of starch changed the relaxation peak area and increased the relaxation time in nuclear magnetic resonance tests, which suggested that starch could improve the water holding capacity of MP-starch composite gels. CONCLUSION Different typical native starch has varied impacts on the gel strength, water holding capacity, rheological properties and microstructure of MP gels, indicating the potential and feasibility of these typical native starches as an addition agent to modify the textural properties in comminuted meat products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, China
| | - Jiahao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Juan Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yan Cao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
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14
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Jensen BB, Glover ZJ, Pedersen SMM, Andersen U, Duelund L, Brewer JR. Label free noninvasive spatially resolved NaCl concentration measurements using Coherent Anti-Stokes Raman Scattering microscopy applied to butter. Food Chem 2019; 297:124881. [PMID: 31253314 DOI: 10.1016/j.foodchem.2019.05.155] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 05/21/2019] [Accepted: 05/22/2019] [Indexed: 11/16/2022]
Abstract
Imaging the microstructure of opaque composite foodstuffs and extracting quantitative chemical information about specific localized components is challenging. Herein, a method has been developed to determine spatially resolved concentrations of aqueous salt and applied to measure salt concentrations of water droplets in butter samples. This was done using Coherent Anti-Stokes Raman Scattering (CARS) microscopy which achieves non-invasive label free imaging based on visualization of specific chemical-bond vibrations. The concentration of salt in the dispersed water droplets in butter was determined based on the relative change in intensity of the CARS-signal at two distinct wavenumbers, which have been shown to be dependent on the inter-molecular coupling of water molecules and salt. The results provide the size and salt concentration distribution of the droplets in the samples. It is further shown that the average salt concentration in the whole sample can correctly be inferred from the concentration measured within the water droplets.
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Affiliation(s)
- Brian B Jensen
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense M, Denmark
| | - Zachary J Glover
- Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Odense M, Denmark
| | | | - Ulf Andersen
- Arla R&D, Arla Innovation Centre, Skejby, Aarhus, Denmark
| | - Lars Duelund
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Odense M, Denmark
| | - Jonathan R Brewer
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense M, Denmark.
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15
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Purslow PP. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed. Meat Sci 2018; 144:127-134. [DOI: 10.1016/j.meatsci.2018.03.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/01/2018] [Accepted: 03/28/2018] [Indexed: 11/26/2022]
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16
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Latorre ME, Velázquez DE, Purslow PP. Differences in the energetics of collagen denaturation in connective tissue from two muscles. Int J Biol Macromol 2018; 113:1294-1301. [DOI: 10.1016/j.ijbiomac.2018.02.132] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 02/19/2018] [Accepted: 02/21/2018] [Indexed: 10/18/2022]
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17
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Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Sci 2018; 143:104-113. [PMID: 29730528 DOI: 10.1016/j.meatsci.2018.04.032] [Citation(s) in RCA: 128] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 10/17/2022]
Abstract
Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.
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Affiliation(s)
| | | | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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18
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Boltaña S, Sanhueza N, Aguilar A, Gallardo-Escarate C, Arriagada G, Valdes JA, Soto D, Quiñones RA. Influences of thermal environment on fish growth. Ecol Evol 2017; 7:6814-6825. [PMID: 28904762 PMCID: PMC5587470 DOI: 10.1002/ece3.3239] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/19/2017] [Accepted: 06/20/2017] [Indexed: 01/17/2023] Open
Abstract
Thermoregulation in ectothermic animals is influenced by the ability to effectively respond to thermal variations. While it is known that ectotherms are affected by thermal changes, it remains unknown whether physiological and/or metabolic traits are impacted by modifications to the thermal environment. Our research provides key evidence that fish ectotherms are highly influenced by thermal variability during development, which leads to important modifications at several metabolic levels (e.g., growth trajectories, microstructural alterations, muscle injuries, and molecular mechanisms). In Atlantic salmon (Salmo salar), a wide thermal range (ΔT 6.4°C) during development (posthatch larvae to juveniles) was associated with increases in key thermal performance measures for survival and growth trajectory. Other metabolic traits were also significantly influenced, such as size, muscle cellularity, and molecular growth regulators possibly affected by adaptive processes. In contrast, a restricted thermal range (ΔT 1.4°C) was detrimental to growth, survival, and cellular microstructure as muscle growth could not keep pace with increased metabolic demands. These findings provide a possible basic explanation for the effects of thermal environment during growth. In conclusion, our results highlight the key role of thermal range amplitude on survival and on interactions with major metabolism‐regulating processes that have positive adaptive effects for organisms.
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Affiliation(s)
- Sebastián Boltaña
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
| | - Nataly Sanhueza
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
| | - Andrea Aguilar
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
| | - Cristian Gallardo-Escarate
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
| | - Gabriel Arriagada
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
| | | | - Doris Soto
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
| | - Renato A Quiñones
- Interdisciplinary Center for Aquaculture Research (INCAR) Department of Oceanography Biotechnology Center University of Concepción Concepción Chile
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19
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Chumngoen W, Chen HY, Tan FJ. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions. Anim Sci J 2016; 87:1536-1544. [DOI: 10.1111/asj.12589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 11/16/2015] [Accepted: 11/27/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Wanwisa Chumngoen
- Department of Animal Science; National Chung Hsing University; Taichung Taiwan
| | - Hsin-Yi Chen
- Department of Animal Science; National Chung Hsing University; Taichung Taiwan
| | - Fa-Jui Tan
- Department of Animal Science; National Chung Hsing University; Taichung Taiwan
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20
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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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21
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Zielbauer BI, Franz J, Viezens B, Vilgis TA. Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9410-7] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Becker A, Boulaaba A, Pingen S, Röhner A, Klein G. Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions. Meat Sci 2015; 110:230-5. [PMID: 26263040 DOI: 10.1016/j.meatsci.2015.07.024] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 07/24/2015] [Accepted: 07/27/2015] [Indexed: 11/30/2022]
Abstract
As the interest in low temperature, long time (LTLT) treatment of meat, as well as the use of modern combi steamer technology is growing, this study characterized the effects of LTLT treatments on porcine Musculus longissimus thoracis et lumborum in a combi steamer. Upon heating for 10 and 20 h at 53°C or 58°C, weight loss increased with both time and temperature, while no significant changes over time could be reached between 20 and 30 h. Redness only varied with temperature, showing lower a* values at 53°C. Shear force values at 58°C remained at a stable level over time and were lower than values at 53°C after 10 and 20 h. In contrast, at 53°C, shear force was reduced with increasing treatment time, until after 30 h both temperatures showed similar shear force values. Inoculation experiments revealed that already the lowest LTLT condition (53°C, 10h) inactivated 5 log10 cfu/g of certain indicator pathogens confirming the safety of these treatments.
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Affiliation(s)
- André Becker
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Annika Boulaaba
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Sylvia Pingen
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Anja Röhner
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Günter Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
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23
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Bloksgaard M, Leurgans TM, Nissen I, Jensen PS, Hansen ML, Brewer JR, Bagatolli LA, Marcussen N, Irmukhamedov A, Rasmussen LM, De Mey JG. Elastin Organization in Pig and Cardiovascular Disease Patients' Pericardial Resistance Arteries. J Vasc Res 2015; 52:1-11. [DOI: 10.1159/000376548] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 01/26/2015] [Indexed: 11/19/2022] Open
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24
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Purslow PP. New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness. Annu Rev Food Sci Technol 2014; 5:133-53. [DOI: 10.1146/annurev-food-030212-182628] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Peter P. Purslow
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1 Canada;
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25
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Bloksgaard M, Brewer J, Bagatolli LA. Structural and dynamical aspects of skin studied by multiphoton excitation fluorescence microscopy-based methods. Eur J Pharm Sci 2013; 50:586-94. [PMID: 23608611 DOI: 10.1016/j.ejps.2013.04.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 04/08/2013] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
Abstract
This mini-review reports on applications of particular multiphoton excitation microscopy-based methodologies employed in our laboratory to study skin. These approaches allow in-depth optical sectioning of the tissue, providing spatially resolved information on specific fluorescence probes' parameters. Specifically, by applying these methods, spatially resolved maps of water dipolar relaxation (generalized polarization function using the 6-lauroyl-2-(N,N-dimethylamino)naphthale probe), activity of protons (fluorescence lifetime imaging using a proton sensitive fluorescence probe--2,7-bis-(2-carboxyethyl)-5-(and-6)-carboxyfluorescein) and diffusion coefficients of distinct fluorescence probes (raster imaging correlation spectroscopy) can be obtained from different regions of the tissue. Comparative studies of different tissue strata, but also between equivalent regions of normal and abnormal excised skin, including applications of fluctuation correlation spectroscopy on transdermal penetration of liposomes are presented and discussed. The data from the different studies reported reveal the intrinsic heterogeneity of skin and also prove these strategies to be powerful noninvasive tools to explore structural and dynamical aspects of the tissue.
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Affiliation(s)
- Maria Bloksgaard
- Membrane Biophysics and Biophotonics group/MEMPHYS, Center for Biomembrane Physics, Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense, Denmark
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26
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Christensen L, Ertbjerg P, Løje H, Risbo J, van den Berg FWJ, Christensen M. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Meat Sci 2012; 93:787-95. [PMID: 23305828 DOI: 10.1016/j.meatsci.2012.12.001] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2012] [Revised: 11/13/2012] [Accepted: 12/03/2012] [Indexed: 11/25/2022]
Abstract
The aim of the current study was to elucidate whether cows and young bulls require different combinations of heating temperature and heating time to reduce toughness of the meat. The combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef was investigated and the relationship to properties of connective tissue was examined. Measurements of toughness, collagen solubility, cathepsin activity and protein denaturation of beef semitendinosus heated at temperatures between 53°C and 63°C for up to 19 1/2 h were conducted. The results revealed that slightly higher temperatures and prolonged heating times were required to reduce toughness of semitendinosus from cows to the same level as in young bulls. Reduced toughness of semitendinosus as a result of low temperature for prolonged time is suggested to result from weakening of the connective tissue, caused partly by denaturation or conformational changes of the proteins and/or by solubilization of collagen.
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Affiliation(s)
- Line Christensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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27
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LIU FANG, MENG LINGYI, GAO XIAOGUANG, LI XINGMIN, LUO HAILING, DAI RUITONG. EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00646.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Christensen L, Bertram HC, Aaslyng MD, Christensen M. Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi. Meat Sci 2011; 88:718-22. [DOI: 10.1016/j.meatsci.2011.03.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2011] [Revised: 02/28/2011] [Accepted: 03/01/2011] [Indexed: 10/18/2022]
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29
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Cox G. Biological applications of second harmonic imaging. Biophys Rev 2011; 3:131. [PMID: 28510062 DOI: 10.1007/s12551-011-0052-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2011] [Accepted: 07/04/2011] [Indexed: 11/26/2022] Open
Abstract
Second Harmonic Generation (SHG) microscopy dates back to 1974, but effective biological use of the technique has a history of barely 10 years. It is now widely used to image collagen in many different applications, and is becoming useful for imaging myosin and some polysaccharides. A separate line on research has focussed on SHG dyes, which can provide high-speed indication of membrane potential and are now in use in neurobiology. This review looks at the progress to date in these different fields.
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Affiliation(s)
- Guy Cox
- Australian Centre for Microscopy and Microanalysis, University of Sydney, NSW, 2006, Australia.
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30
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Christensen L, Ertbjerg P, Aaslyng MD, Christensen M. Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork. Meat Sci 2011; 88:280-5. [DOI: 10.1016/j.meatsci.2010.12.035] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2010] [Revised: 12/23/2010] [Accepted: 12/23/2010] [Indexed: 11/16/2022]
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31
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Andersen AZ, Duelund L, Brewer J, Nielsen PK, Birk T, Garde K, Kallipolitis B, Krebs N, Bagatolli L. Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9205-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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