|
1
|
Fu L, Du L, Sun Y, Fan X, Zhou C, He J, Pan D. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Foods 2022; 11:foods11071055. [PMID: 35407142 PMCID: PMC8997726 DOI: 10.3390/foods11071055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.
Collapse
Affiliation(s)
- Li Fu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
- Correspondence: ; Tel.: +86-574-8760-9573
| |
Collapse
|
|
2
|
Ząbek K, Miciński J, Milewski S, Sobczak A. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat. Arch Anim Breed 2021; 64:437-445. [PMID: 34712774 PMCID: PMC8546883 DOI: 10.5194/aab-64-437-2021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 08/30/2021] [Indexed: 01/25/2023] Open
Abstract
The aim of the study was to evaluate the effect of vacuum packaging and
modified atmosphere packaging (80 % N2 + 20 % CO2) on the
microbial and physicochemical parameters of lamb meat and the sensory
properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10,
20 and 30 d) during storage at 4 ∘C. There was no
significant effect of the packaging method and storage time used on cooking
loss, natural drip loss, lightness, yellowness, and intensity of taste and
aroma. An interaction between storage time, packaging method, and
mesophilic aerobic bacteria and coliform counts was observed. Storage
time significantly affected the number of aerobic psychrotrophic bacteria,
redness, pH (P≤0.001), shear force value (P=0.006), and the desirability
of aroma (P<0.026) and taste (P<0.01). During the storage
time, an increase in red saturation from 11.92 to 13.33 and pH value
from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory
properties. Vacuum-packed meat was characterized by higher scores in
juiciness, tenderness and taste desirability in comparison to MAP. The
obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration
conditions.
Collapse
Affiliation(s)
- Katarzyna Ząbek
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Jan Miciński
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Stanisław Milewski
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Alicja Sobczak
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| |
Collapse
|
|
3
|
Zhang J, Zhang Y, Zou Y, Zhang W. Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110359] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|