1
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Zhou Y, Liu J, Ma Y, Ma Z, Ma Q, Li Z, Wang S. Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7386-7396. [PMID: 38666745 DOI: 10.1002/jsfa.13559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 03/30/2024] [Accepted: 04/16/2024] [Indexed: 05/15/2024]
Abstract
BACKGROUND Complex phosphates (CP) can improve the physicochemical properties and gelation properties of myofibrillar fibrous protein (MP) in mixed meat products, but an excessive intake of phosphates over a long period of time is harmful to health. The present study investigated the effects of partial or complete substitution of CP with sodium bicarbonate (SB) on the physicochemical properties and gel properties of beef-pork-chicken mixed myofibrillar protein (BPC-MP), aiming to evaluate the feasibility of this method in reducing the amount of phosphate in mixed meat products. RESULTS Under the optimal substitution conditions, the turbidity of BPC-MP was reduced by 37.8%, the net negative potential was increased by 28.9% and the modulus of elasticity (G') was increased. The tertiary structure indexes of protein (including fluorescence intensity, surface hydrophobicity and active thiol content) were significantly changed, whereas the α-helix and β-turn angle contents in the secondary structure of protein were significantly increased. In addition, the water retention ability and strength of gel were also improved, which were increased by 20.7% and 42.6%, respectively. The results of scanning electron microscopy showed that the SB substitution group had a more compact and ordered microstructure. CONCLUSION The results showed that partial substitution of CP with SB reduced the amount of phosphate added to BPC-MP and had a positive effect on the physicochemical and gel properties of BPC-MP. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Jingxuan Liu
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Yongliang Ma
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zhiyuan Ma
- Baishan institute of science and technology, Baishan, People's Republic of China
| | - Qingshu Ma
- National Drinking Water Products Quality Inspection and Testing Center, Baishan, People's Republic of China
| | - Zongping Li
- National Drinking Water Products Quality Inspection and Testing Center, Baishan, People's Republic of China
| | - Shujie Wang
- College of Biological and Agricultural Engineering, Jilin University, Changchun, People's Republic of China
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2
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Fan X, Gao X, Zhou C. l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation. Food Chem 2024; 446:138809. [PMID: 38402768 DOI: 10.1016/j.foodchem.2024.138809] [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: 12/08/2023] [Revised: 02/04/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
This study investigated the individual and combined effects of l-arginine, l-lysine, and NaCl on the ultrastructure of porcine myofibrils to uncover the mechanism underlying meat tenderization. Arg or Lys alone shortened A-bands and damaged M-lines, while NaCl alone destroyed M- and Z-lines. Overall, Arg and Lys cooperated with NaCl to destroy the myofibrillar ultrastructure. Moreover, these two amino acids conjoined with NaCl to increase myosin solubility, actin band intensity, and the protein concentration of the actomyosin supernatant. However, they decreased the turbidity and particle size of both myosin and actomyosin solutions, and the remaining activities of Ca2+- and Mg2+-ATPase. The current results revealed that Arg/Lys combined with NaCl to extract myosin and dissociate actomyosin, thereby aggravating the destruction of the myofibrillar ultrastructure. The present results provide a good explanation for the previous phenomenon that Arg and Lys cooperated with NaCl to improve meat tenderness.
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Affiliation(s)
- Xiaokang Fan
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
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3
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Liao E, Wu Y, Pan Y, Zhang Y, Zhang P, Chen J. Cryoprotective Effects of Carrageenan Oligosaccharides on Crayfish ( Procambarus clarkii) during Superchilling. Foods 2023; 12:foods12112258. [PMID: 37297502 DOI: 10.3390/foods12112258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/29/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Cryoprotectants are widely used to protect muscle tissue from ice crystal damage during the aquatic products freezing process, but traditional phosphate cryoprotectants may cause an imbalance in the calcium-to-phosphorus ratio for the human body. This study evaluated the effects of carrageenan oligosaccharides (CRGO) on quality deterioration and protein hydrolysis of crayfish (Procambarus clarkii) during superchilling. The physical-chemical analyses showed that CRGO treatments could significantly (p < 0.05) inhibit the increase of pH values, TVB-N, total viable counts, and thawing loss, and improve the water holding capacity and the proportion of immobilized water, which indicated that CRGO treatment effectively delayed the quality deterioration of crayfish. The myofibrillar protein structural results demonstrated that the increase of the disulfide bond, carbonyl content, S0-ANS, and the decrease of total sulfhydryl content were suppressed significantly (p < 0.05) in CRGO treatment groups. Furthermore, SDS-PAGE results showed that the band intensity of myosin heavy chain and actin in CRGO treatment groups were stronger than in the control. Overall, the application of CRGO to crayfish might maintain better quality and stable protein structure during the superchilling process, and CRGO has the potential to replace phosphate as a novel cryoprotectant for aquatic products.
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Affiliation(s)
- E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China
- National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
| | - Yuxin Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Pan
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Ying Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China
- National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
| | - Peng Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China
- National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China
- National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
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4
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Kang ZL, Kong LH, Hu ZL, Li YP, Ma HJ. Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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5
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Li YP, Zou XL, Kang ZL, Ma HJ. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters. Meat Sci 2022; 194:108990. [PMID: 36183626 DOI: 10.1016/j.meatsci.2022.108990] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 06/29/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
Abstract
In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0-0.6%) were investigated. The pH, b⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G' values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G' values of the samples with 0.4% and 0.6% did not significantly different, while the a⁎ value significantly decreased. Moreover, a greater G' value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability.
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Affiliation(s)
- Yan-Ping Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Xiao-Li Zou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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6
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Singh A, Buamard N, Zhou A, Benjakul S. Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3109-3119. [PMID: 35872718 PMCID: PMC9304525 DOI: 10.1007/s13197-022-05429-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2022] [Accepted: 03/08/2022] [Indexed: 10/18/2022]
Abstract
Asian sea bass mince gels having different adjusted moisture/water content (80 and 85%; w/w) were prepared with addition of sodium bicarbonate (SB) at various concentrations (0, 0.05 and 0.1%; w/w). Fish mince gels of 80% water content added with 0.05 and 0.1% SB (G80-0.05 and G80-0.1, respectively) had the highest increase (135-139%) in breaking force (BrF) than the respective control gel (G80) (P < 0.05). For gel with 85% water content, a lower increase (17-28%) in BrF was found with the addition of SB as compared to their corresponding control (G85). Whiteness of all samples was continuously decreased with increasing amount of SB, however the water holding capacity was increased drastically with augmenting levels of SB, regardless of the water content (P < 0.05). A loss in the elasticity of gel was attained with the addition of SB as indicated by decreasing storage modulus. A finer and more compact network was detected in a gel containing SB, irrespective of water content. Based on sensory scores, gel having 85% water content added with 0.05 and 0.1% SB had similar acceptability to the control gel (G80) containing 80% water content (commercial level). Therefore, SB at the appropriate level could improve the gelling properties with higher water holding ability of the mince gel with high acceptability.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
| | - Natchaphol Buamard
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong People's Republic of China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
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7
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Zhou A, Chen H, Zou Y, Liu X, Benjakul S. Insight into the mechanism of optimal low-level pressure coupled with heat treatment to improve the gel properties of Nemipterus virgatus surimi combined with water migration. Food Res Int 2022; 157:111230. [DOI: 10.1016/j.foodres.2022.111230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 11/16/2022]
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8
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Zhao S, Yuan X, Li Z, Zhao Y, Zhou H, Kang Z, Ma H. Inhibitory effects of pepper (
Zanthoxylum bungeanum
Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Xiaorui Yuan
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhao Li
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Yanyan Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Haixu Zhou
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhuangli Kang
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Hanjun Ma
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
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9
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Pan C, Sun K, Yang X, Wang D, Hu X, Chen S. Insights on Litopenaeus vannamei quality deterioration during partial freezing storage from combining traditional quality studies and label-free based proteomic analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Yang K, Bian C, Ma X, Mei J, Xie J. Recent Advances in Emerging Techniques for Freezing and Thawing on Aquatic Products Quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kun Yang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Chuhan Bian
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xuan Ma
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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11
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Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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KANG ZL, GAO ZS, ZOU XL, LI YP, MA HJ. Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.96521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Xiao-Li ZOU
- Henan Institute of Science and Technology, China
| | - Yan-Ping LI
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine
| | - Han-Jun MA
- Henan Institute of Science and Technology, China
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13
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Shui SS, Yao H, Jiang ZD, Benjakul S, Aubourg SP, Zhang B. The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses. Food Chem 2021; 364:130374. [PMID: 34147869 DOI: 10.1016/j.foodchem.2021.130374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/26/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Neon flying squid (OB) and jumbo squid (DG) mantles were evaluated to reveal the similarities and differences in their physicochemical features and protein abundances. Microstructural results indicated that the OB mantle exhibited numerous myofibril fragments and disordered microstructures after frozen storage compared with DG tissues. Chemical analysis suggested that freezing resulted in a rapid decrease in myofibrillar protein (MP) content, Ca2+-ATPase activity, and total sulfhydryl content, and promoted the increase in carbonyl content of MPs in both OB and DG. While, DG presented better MP stability than OB muscle after 120 days of frozen storage. Label-free proteomic analysis detected 24 down- and 33 up-regulated differentially abundant proteins (DAPs) in OB and DG mantles. Identified DAPs including isocitrate dehydrogenase and malic enzyme initiated a rapid decrease in the MP properties in OB samples. Moreover, DAPs were related to cytoskeleton function, including paramyosin, tropomyosin, and troponin C, which improved the stability of DG in response to freezing-induced changes.
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Affiliation(s)
- Shan-Shan Shui
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ze-Dong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo 36208, Spain
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
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14
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Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Shiekh KA, Zhou P, Benjakul S. Combined effects of pulsed electric field, Chamuang leaf extract and cold plasma on quality and shelf-life of Litopenaeus vannamei. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100975] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110652] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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17
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Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein. Food Chem 2021; 350:129233. [PMID: 33592363 DOI: 10.1016/j.foodchem.2021.129233] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/25/2021] [Accepted: 01/25/2021] [Indexed: 11/23/2022]
Abstract
To investigate the effect of sodium bicarbonate instead of sodium chloride, the changes in pH, turbidity, aggregation, and conformation of myofibrillar protein solution with various amounts of sodium chloride and sodium bicarbonate were studied. When the sodium bicarbonate was increased from 0% to 0.4%, accompanied by the sodium chloride being decreased from 2.0% to 0.8%, the pH increased about 1.20 unites; the absolute values of the Zeta potential, active sulfhydryl, and surface hydrophobicity increased significantly (p < 0.05); and the turbidity, particle size, and Ca2+-ATPase activity decreased significantly (p < 0.05). In addition, the Mg2+-ATPase activity was not significantly different (p > 0.05) when increasing sodium bicarbonate, implying that sodium bicarbonate did not affect the actin. Overall, the results indicated that an increase in sodium bicarbonate could improve solubility, expose more hydrophobic residues and sulfhydryl groups, and induce Ca2+-ATPase inactivation and protein unfolding, leading the myofibrillar protein to denaturation easily.
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18
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Lu F, Kang ZL, Wei LP, Li YP. Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2020.102969] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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19
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Lan W, Zhao Y, Hu X, Zhang X, Xie J. Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of
Litopenaeus vannamei
during freeze–thaw cycles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14675] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Yanan Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xiaoyu Hu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xi Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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20
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Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102435] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Zhou Y, Wang Y, Ma F, Li PJ, Xu BC, Chen CG. Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts. Poult Sci 2020; 99:1717-1723. [PMID: 32115039 PMCID: PMC7587712 DOI: 10.1016/j.psj.2019.10.065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 10/21/2019] [Accepted: 10/29/2019] [Indexed: 11/29/2022] Open
Abstract
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na+ by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein-protein interactions and the strengthening of myosin-water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products.
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Affiliation(s)
- Ying Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Yu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Pei-Jun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China.
| | - Cong-Gui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Key Laboratory on Deep Processing of Agricultural Products for Anhui Province, Hefei 230009, Anhui Province, People's Republic of China.
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Zhang Y, Zhang D, Huang Y, Chen L, Bao P, Fang H, Zhou C. L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food Chem 2020; 318:126516. [PMID: 32146313 DOI: 10.1016/j.foodchem.2020.126516] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 02/20/2020] [Accepted: 02/27/2020] [Indexed: 01/12/2023]
Abstract
This work investigated the effects of L-arginine (Arg) and L-lysine (Lys) on the tenderness of chicken breast and explored the possible mechanisms underlying this effect for the first time. The results showed that both Arg and Lys decreased the shear force and increased the pH value, sarcomere length and myofibrillar fragmentation index as well as degraded the troponin-T by keeping calpain activity in chicken breast. In addition, Arg effectively reduced Ca2+/Mg2+-ATPase activities and promoted actomyosin dissociation. These results indicated that both Arg and Lys could enhance the tenderness of chicken breast, and it could also explain why Arg was more effective than Lys in improving the tenderness of chicken breast. These results will help facilitate the development of industrial-scale methods for improving the tenderness of meat products.
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Affiliation(s)
- Yinyin Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Daojing Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yajun Huang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Li Chen
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Pengqi Bao
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hongmei Fang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Cunliu Zhou
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
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23
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Huang Z, Wang Y, Sun L, Wang X, Lu P, Liang G, Pang H, Wu Q, Gooneratne R, Zhao J. Effects of T-2 toxin on the muscle proteins of shrimp (Litopenaeus vannamei) - a proteomics study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:119-128. [PMID: 31441054 DOI: 10.1002/jsfa.10001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 08/15/2019] [Accepted: 08/20/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND T-2 toxin (T-2) is a potent mycotoxin and a common contaminant of aquatic animal feed, posing a serious risk to health and aquatic animals. We investigated the effect of T-2 on shrimp muscle proteins using proteomics and conventional biochemical methods. Shrimp were fed a diet containing T-2 at 0-12.2 mg kg-1 for 20 days, and changes to the muscle protein composition, ATPase activities, and the sulfhydryl (SH) content and hydrophobicity of actomyosin (AM) were determined. A proteomics study of the proteins was conducted with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional (2D) electrophoresis, and matrix-assisted laser desorption/ionization - time of flight mass spectrometry (MALDI-TOF/TOF MS). RESULTS Exposure to T-2 markedly affected the muscle protein composition of shrimp in a concentration-responsive manner that displayed a diphasic effect. At a low T-2 concentration (1.2 mg kg-1 ), the levels of three major muscle proteins (myofibrillar, sarcoplasmic, and stroma) increased but at higher concentrations they declined progressively. T-2 exposure also led to a breakdown of muscle proteins as evidenced by increases in alkali-soluble protein and the surface hydrophobicity (SoANS) of AM. Thirty differentially expressed proteins were detected, 12 of which showed a concentration-response relationship with T-2 exposure. Among them, 11 homologous proteins were identified by mass spectrometry (MS), with several being key enzymes in energy metabolism. CONCLUSION This study demonstrated that T-2 exposure at medium to high concentrations could significantly affect the protein composition and quality of shrimp muscle, and potentially some of its key metabolisms. One of the arginine kinases (spot 27) was particularly responsive to T-2 and could potentially be used as a biomarker protein for T-2 intoxication by shrimp. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zhanrui Huang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Yaling Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Xiaobo Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Pengli Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Guangming Liang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Huanying Pang
- Fisheries College, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Pathogenic Biology and Epidemiology for Aquatic Economic Animals, Key Laboratory of Control for Disease of Aquatic Animals of Guangdong Higher Education Institutes, Zhanjiang, China
| | - Qinghua Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Jian Zhao
- School of Chemical Engineering, The University of New South Wales, Sydney, Australia
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24
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Zou Y, Shi H, Xu P, Jiang D, Zhang X, Xu W, Wang D. Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. ULTRASONICS SONOCHEMISTRY 2019; 59:104735. [PMID: 31442769 DOI: 10.1016/j.ultsonch.2019.104735] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/09/2019] [Accepted: 08/14/2019] [Indexed: 06/10/2023]
Abstract
The objective of this study was to explore the combined effect of ultrasound (20 kHz ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off-time pulse durations of 2 s and 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness and its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology of meat as well as SDS-PAGE, circular dichroism (CD), synchronous fluorescence spectroscopy, differential scanning calorimetrv (DSC) of actomyosin were investigated and compared with untreated (Control), deionized water (DW), ultrasound in deionized water (UDW), 0.2 M sodium bicarbonate solution (SB), respectively. The results showed that USB can effectively increase MFI, and reduce filtering residues, cooking loss and shear force by compared with UDW or SB. Furthermore, myofibril was presented with the largest interfibrillary spaces and the highest degree of actomyosin dissociation in USB group. The increase in α-helix content and decrease in fluorescence intensity of tyrosine and tryptophan implied that USB caused the conformation change in actomyosin. Additionally, actomyosin in USB group became more sensitive to temperature. Therefore, the treatment of ultrasound combined with low concentration of sodium bicarbonate accelerated actomyosin degeneration was considered as a promising and efficient technique in meat processing, especially for the fitness enthusiasts.
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Affiliation(s)
- Ye Zou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Haibo Shi
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - Pingping Xu
- Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China
| | - Di Jiang
- Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China
| | - Xinxiao Zhang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Weimin Xu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Daoying Wang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
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25
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn ( Litopenaeus vannamei). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13285-13294. [PMID: 30452258 DOI: 10.1021/acs.jafc.8b05178] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In the present work, the structure and physicochemical properties of natural actomyosin (NAM) extracted from king prawn ( Litopenaeus vannamei) and subjected to atmospheric pressure plasma jet (APPJ) generated in argon gas as a function of the treatment time were examined. The results revealed that prawn NAM exhibited a correlating decrease in pH from 7.06 ± 0.03 to 6.92 ± 0.02 and a slight increase ( p > 0.05) in solubility from 91.89 ± 1.57 to 96.86 ± 1.19 within the first few minutes of plasma exposure as a result of the formation of soluble aggregates. A rise in turbidity was also noted, confirming the occurrence of protein aggregation. These changes were also accompanied by a rise in emulsifying activity from 48.96 ± 1.66 to 67.31 ± 1.39 m2/g ( p < 0.05) and a nearly 50% increase in foaming capacity after 5 min of APPJ exposure. The modulation of these properties occurred as a result of conformational changes in NAM evident by various complementary structural analyses conducted. Overall, these findings show that mild oxidation from argon plasma can be used for modification of protein functionality and emphasize the need for optimal selection of plasma processing conditions.
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Affiliation(s)
- Flora-Glad Chizoba Ekezie
- School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
| | - Jun-Hu Cheng
- School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
| | - Da-Wen Sun
- School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
- Food Refrigeration and Computerized Food Technology , University College Dublin, National University of Ireland , Agriculture and Food Science Centre, Belfield, Dublin 4 , Ireland
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26
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Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions. Food Chem 2018; 269:236-243. [DOI: 10.1016/j.foodchem.2018.06.107] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 04/20/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
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27
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Zhu DY, Kang ZL, Ma HJ, Xu XL, Zhou GH. Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Zhang B, Fang CD, Hao GJ, Zhang YY. Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage. Food Chem 2018; 245:254-261. [DOI: 10.1016/j.foodchem.2017.10.112] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 10/12/2017] [Accepted: 10/22/2017] [Indexed: 10/18/2022]
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29
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Wang T, Li Z, Mi N, Yuan F, Zou L, Lin H, Pavase T. Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze-thaw cycles. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13325] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Tiantian Wang
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Zhenxing Li
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Nasha Mi
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Fangzhou Yuan
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Long Zou
- Bunge Ingredient Innovation Center; 725 North Kinzie Avenue Bradley IL 60915 USA
| | - Hong Lin
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Tushar Pavase
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
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30
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Effect of low frequency ultrasonication on biochemical and structural properties of chicken actomyosin. Food Chem 2016; 205:43-51. [DOI: 10.1016/j.foodchem.2016.03.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 02/11/2016] [Accepted: 03/01/2016] [Indexed: 11/20/2022]
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31
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Benjakul S, Kingwascharapong P. Effect of monosodium glutamate on physicochemical properties and quality of Alkali-treated Pacific white shrimp. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Soottawat Benjakul
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Passakorn Kingwascharapong
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
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32
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Åsli M, Ofstad R, Böcker U, Jessen F, Einen O, Mørkøre T. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1252-1259. [PMID: 25869532 DOI: 10.1002/jsfa.7213] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/05/2015] [Accepted: 03/23/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Negative health effects associated with excessive sodium (Na) intake have increased the demand for tasty low-Na products (<2% NaCl) rather than traditional heavily salted fish products (∼20% NaCl). This study investigates the causes of improved yield and liquid retention of fish muscle brined with a combination of salt (NaCl) and sodium bicarbonate (NaHCO3 ). RESULTS Water characteristics and microstructure of saithe (Pollachius virens L.) muscle brined in solutions of NaCl and NaHCO3 or NaCl alone were compared using low-field nuclear magnetic resonance (LF-NMR) T2 relaxometry, microscopy, salt content, liquid retention and colorimetric measurements. Saithe muscle was brined for 92 h in 0, 30, 60, 120 or 240 g kg(-1) NaCl or the respective solutions with added 7.5 g kg(-1) NaHCO3 . NaHCO3 inclusion improved the yield in solutions ranging from 0 to 120 g kg(-1) NaCl, with the most pronounced effect being observed at 30 g kg(-1) NaCl. The changes in yield were reflected in water mobility, with significantly shorter T2 relaxation times in all corresponding brine concentrations. Salt-dependent microstructural changes were revealed by light microscopy, where NaHCO3 supplementation resulted in greater intracellular space at 30 and 60 g kg(-1) NaCl. CONCLUSION Sodium bicarbonate addition to low-salt solutions can improve yield and flesh quality of fish muscle owing to altered water mobility and wider space between the muscle cells.
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Affiliation(s)
- Magnus Åsli
- Nofima AS, PB 210, NO-1431 Ås, Norway
- Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, PB 5003, NO-1432 Ås, Norway
| | | | | | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Building 221, DK-2800 Kgs, Lyngby, Denmark
| | - Olai Einen
- Nofima AS, PB 210, NO-1431 Ås, Norway
- Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, PB 5003, NO-1432 Ås, Norway
| | - Turid Mørkøre
- Nofima AS, PB 210, NO-1431 Ås, Norway
- Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, PB 5003, NO-1432 Ås, Norway
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33
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Jia D, You J, Hu Y, Liu R, Xiong S. Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting. Food Chem 2015; 185:212-8. [DOI: 10.1016/j.foodchem.2015.03.130] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 03/04/2015] [Accepted: 03/24/2015] [Indexed: 10/23/2022]
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34
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Saleem R, Hasnain AU, Ahmad R. Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.917661] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Chantarasataporn P, Yoksan R, Visessanguan W, Chirachanchai S. Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei). Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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