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Huang S, Tang M, Chen F, Zhao S, Chen D. Effects of Supercritical CO 2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork. Food Sci Anim Resour 2024; 44:408-429. [PMID: 38764518 PMCID: PMC11097026 DOI: 10.5851/kosfa.2024.e77] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/26/2023] [Accepted: 10/30/2023] [Indexed: 05/21/2024] Open
Abstract
The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2 h) and subsequent storage at 4°C were evaluated during 9-day period. Supercritical CO2 treatment significantly increased CIE L* and CIE b* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a* value and metmyoglobin content were decreased. Supercritical CO2 treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40°C or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35°C to 45°C could increase CIE L*, CIE a*, CIE b* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L*, CIE b* and TBARS values, HI contents, while decreasing CIE a* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40°C or above for 2 h.
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Affiliation(s)
- Shirong Huang
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Min Tang
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Fenfen Chen
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Shengnan Zhao
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Dongfang Chen
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
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2
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Kim H, Lee J, Jeong S, Lee S, Hong GP. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation. Meat Sci 2024; 208:109393. [PMID: 37979345 DOI: 10.1016/j.meatsci.2023.109393] [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: 08/08/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Sungmin Jeong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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3
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Sarcoplasmic model to study the effects of high-pressure processing on beef color. Meat Sci 2023; 199:109127. [PMID: 36739704 DOI: 10.1016/j.meatsci.2023.109127] [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: 12/14/2022] [Revised: 01/20/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023]
Abstract
High-pressure processing (HPP) negatively impacts fresh meat color. The objective of the study was to use a sarcoplasmic (meat extract) model to better understand the effects of HPP on meat color. Sarcoplasm was extracted at pHs of 5.6, 6.0, or 6.4 and fractioned based on centrifugation speed at 0, 3500 g, and 15,000 g for 5 min. The extracts were processed using a commercial HPP unit at 300 MPa, 450 MPa, and 600 MPa, along with a non-pressurized control. Myoglobin concentration decreased (P < 0.05) with increased HPP levels. Sarcoplasm treated with 300 MPa had the greatest oxymyoglobin content (P < 0.05) compared with the non-pressurized control and other HPP levels. Deoxymyoglobin and metmyoglobin content were greater at 600 MPa compared with non-pressurized control and other HPP levels. In summary, higher pH and lower pressure can improve redness of sarcoplasm.
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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The effects of high pressure treatment on the structural and digestive properties of myoglobin. Food Res Int 2022; 156:111193. [DOI: 10.1016/j.foodres.2022.111193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/22/2022]
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6
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Akhtar J, Abrha MG. Pressurization technique: principles and impact on quality of meat and meat products. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2068507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Javeed Akhtar
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Mebrhit Gebremariam Abrha
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
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7
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Yun YC, Kim H, Ramachandraiah K, Hong GP. Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork. Food Sci Anim Resour 2021; 41:1012-1021. [PMID: 34796327 PMCID: PMC8564323 DOI: 10.5851/kosfa.2021.e52] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 11/06/2022] Open
Abstract
This study evaluated the effect of freezing rate on the quality characteristics
of pork loin to establish an objective standard for rapid freezing. To generate
various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied
under three freezing temperatures (–20°C, –30°C, and
–40°C). Based on the results, freezing rates ranged from
0.26–1.42 cm/h and were graded by three categories, i.e, slow (category
I, >0.4 cm/h), intermediate (category II, 0.6–0.7 cm/h) and rapid
freezing (category III, >0.96 cm/h). Both temperature and the air flow
rate influenced the freezing rate, and the freezing rate affected the ice
crystal size and shear force in pork loin. However, the air flow rate did not
affect thawing loss, drip loss or the color of pork loins. In the comparison of
freezing rates, pork belonging to category II did not show a clear difference in
quality parameters from pork in category I. Furthermore, pork in category III
showed fresh meat-like qualities, and the quality characteristics were clearly
distinct from those of category I. Although the current standard for rapid
freezing rate is 0.5 cm/h, this study suggested that 0.96 cm/h is the lowest
freezing rate for achieving meat quality distinguishable from that achieved with
conventional freezing, and further increasing the freezing rate did not provide
advantages from an energy consumption perspective.
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Affiliation(s)
- Young-Chan Yun
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Honggyun Kim
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Karna Ramachandraiah
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
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8
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Kang ZL, Lu F, Li YP, Wang CY. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters. Journal of Food Science and Technology 2021; 58:3243-3249. [PMID: 34294987 DOI: 10.1007/s13197-021-05051-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 02/23/2021] [Indexed: 10/22/2022]
Abstract
The effects of high pressure (100-500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, a* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (P < 0.05), meanwhile, the b* value was significantly decreased (P < 0.05). Opposite, the color and cooking yield were not significant different (P > 0.05) when over 300 MPa, except the L* value. At 300 MPa, the cooking yield, hardness, chewiness, and G' value at 80 °C of pork batter were the highest. The initial relaxation time of T21 was decreased significantly (P < 0.05), and the peak ration of P21 was increased significantly (P < 0.05) when treated at 200 and 300 MPa, that indicated the water was bound tightly and the ratio of immobilized water was increased. Overall, 300 MPa treatment and thermal combinations could improve the gel properties of pork batters.
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Affiliation(s)
- Zhuang-Li Kang
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 People's Republic of China
| | - Fei Lu
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Yan-Ping Li
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,Sumy National Agrarian University, Sumy, Ukraine
| | - Chun-Yan Wang
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 People's Republic of China
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9
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Effects of maternal vitamin D3 status on quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Hwang SI, Hong GP. Effects of high pressure in combination with the type of aging on the eating quality and biochemical changes in pork loin. Meat Sci 2019; 162:108028. [PMID: 31816519 DOI: 10.1016/j.meatsci.2019.108028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/03/2019] [Accepted: 12/03/2019] [Indexed: 12/30/2022]
Abstract
This study investigated the effects of high pressure (0.1, 150 and 400 MPa) and the aging method (wet- and dry-aging) on the quality characteristics of pork loin. Pork pressurized at the target pressure levels was aged at 1 °C for 3 weeks in vacuum packaging (wet-aging) or a moisture/vapor permeable bag (dry-aging). The water binding properties, shear force, color, volatile compounds and microbial counts were estimated as the quality characteristics of aged pork. Despite dry-aged pork having distinctive flavor characteristics, high moisture loss during aging was estimated as the most important factor that affected the quality of aged pork. Alternately, wet aging showed advantages of producing tender and juicy pork, and moderate pressurization (150 MPa) modified or improved the qualities of wet-aged pork. Consequently, this study indicated that pressurization followed by wet-aging had potential application as a meat tenderizing technique.
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Affiliation(s)
- Su-In Hwang
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea.
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11
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Liang QI, Maocheng ZHAO, Jie ZHAO, Yuweiyi TANG. Preliminary investigation of Terahertz spectroscopy to predict pork freshness non-destructively. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.25718] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- QI Liang
- Nanjing Forestry University, China; Nanjing Normal University, China
| | - ZHAO Maocheng
- Nanjing Forestry University, China; Taizhou University, China
| | - ZHAO Jie
- Nanjing Forestry University, China; Nanjing Institute of Industrial Professional Technology, China
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12
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Kalpana S, Priyadarshini S, Maria Leena M, Moses J, Anandharamakrishnan C. Intelligent packaging: Trends and applications in food systems. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.008] [Citation(s) in RCA: 168] [Impact Index Per Article: 33.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Monteiro ML, Mársico ET, Rosenthal A, Conte-Junior CA. Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4474-4481. [PMID: 30868583 DOI: 10.1002/jsfa.9685] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 02/28/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Maria Lg Monteiro
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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14
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Zheng H, Ying X, Wang W, Chen Z, Shao C, Zhou H, Wang S, Ping X, Li J, Yi X, Deng S, Hui G. Study of sensitivity evaluation on ridgetail white prawn (Exopalaemon carinicauda) quality examination methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1617304] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Haonan Zheng
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Xiaoguo Ying
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Wenxin Wang
- College of Agriculture and Food Science, Zhejiang A & F University, Linan, P.R. China
| | - Zhenzhen Chen
- College of Agriculture and Food Science, Zhejiang A & F University, Linan, P.R. China
| | - Chenning Shao
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Huimin Zhou
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Siyang Wang
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Xinyi Ping
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Jian Li
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Xiaomei Yi
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Guohua Hui
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, P.R. China
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15
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Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Lv R, Huang X, Ye W, Aheto JH, Xu H, Dai C, Tian X. Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases-TMA during fish storage. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12952] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Riqin Lv
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Xingyi Huang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Weitao Ye
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Haixia Xu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang People's Republic of China
| | - Chunxia Dai
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Xiaoyu Tian
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
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17
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Ridgetail White Prawn (Exopalaemon carinicauda) K Value Predicting Method by Using Electronic Nose Combined with Non-linear Data Analysis Model. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1297-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Yan W, Xie Y, Wang X, Jia F, Li X. The effect of dense phase carbon dioxide on the conformation of hemoglobin. Food Res Int 2018; 106:885-891. [PMID: 29580000 DOI: 10.1016/j.foodres.2018.01.064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 01/11/2018] [Accepted: 01/27/2018] [Indexed: 11/25/2022]
Abstract
Dense phase carbon dioxide (DPCD) sterilization is a non-thermal sterilization technology used to process heat-sensitive foods. Although nutritional and sensorial quality of food is preserved while unwanted microbial activity is reduced during DPCD sterilization, the effect on protein structure remains unclear. In this work, the effect of DPCD on the higher order structure and fluorescence properties of Hemoglobin (Hb) was investigated. The different conditions assessed during DPCD processing included variation in pressure, pH and heating conditions. Results from this study showed an inversely proportional correlation between α-helical content of Hb and pressure. As the pressure was lowered, the levels of α-helical content increased. The increased levels of α-helix correlated with a lower fluorescence intensity and a limited redshift in the fluorescence emission wavelength. TEM imaging showed that DPCD processing resulted in Hb with larger molecular diameters, which became smaller as the pressure increased. Interestingly, after 7-day storage at 4 °C, an increase in α-helical content was observed. Results from this work show that DPCD sterilization does impact the conformation of hemoglobin, with a notable impact on secondary and tertiary structure.
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Affiliation(s)
- Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Yangyang Xie
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Xiaoxi Wang
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Fei Jia
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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19
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Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1234-x] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V. Effect of high pressure treatment on the color of fresh and processed meats: A review. Crit Rev Food Sci Nutr 2017; 59:228-252. [DOI: 10.1080/10408398.2017.1363712] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- K. H. Bak
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
| | - T. Bolumar
- CSIRO, Agriculture and Food, Meat Science Team, Coopers Plains, Queensland, Australia
| | - A. H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Skara, Sweden
| | | | - V. Orlien
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
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21
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Yang Q, Sun DW, Cheng W. Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.07.015] [Citation(s) in RCA: 120] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Cheng W, Sun DW, Pu H, Liu Y. Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.003] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Choi MJ, Min SG, Hong GP. Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.054] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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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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25
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Li YQ, Feng JL, Han Q, Dai ZY, Liu W, Mo HZ. Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1223-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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