1
|
Gao R, Liu L, Monto AR, Su K, Zhang H, Shi T, Xiong Z, Xu G, Luo Y, Bao Y, Yuan L. Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and traditional aquaculture in ponds and protein stability during freeze-thaw cycles. Food Chem 2024; 451:139325. [PMID: 38657519 DOI: 10.1016/j.foodchem.2024.139325] [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: 02/02/2024] [Revised: 04/02/2024] [Accepted: 04/08/2024] [Indexed: 04/26/2024]
Abstract
Muscle protein stability during freeze-thaw (F-T) cycles was investigated with tilapia cultured in recirculating aquaculture systems (RAS) and traditional aquaculture in ponds (TAP). This study found that fatty acids (eg., palmitic acid) were enriched in TAP, while antioxidants (eg., glutathione) were enriched in RAS. Generally, proteins in the RAS group exhibited greater stability against denaturation during the F-T cycle, suggested by a less decrease in haem protein content (77% in RAS and 86% in TAP) and a less increase in surface hydrophobicity of sarcoplasmic protein (63% in RAS and 101% in TAP). There was no significant difference in oxidative stability of myofibrillar protein between the two groups. This study provides a theoretical guide for the quality control of tilapia cultured in RAS during frozen storage.
Collapse
Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Lu Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Kai Su
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Hao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Gangchun Xu
- Key Laboratory of Freshwater, Fisheries and Germplasm Resources Utilization, Freshwater Fisheries Research Centre of Chinese Academy of Fishery Sciences, Ministry of Agriculture and Rural Affairs, Wuxi, Jiangsu 214081, China
| | - Yongju Luo
- Guangxi Institute of Aquatic Sciences, Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Farming, Nanning, Guangxi 530021, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
2
|
Bu Y, Fan M, Sun C, Zhu W, Li J, Li X, Zhang Y. Study on the interaction mechanism between (-)-epigallocatechin-3-gallate and myoglobin: Multi-spectroscopies and molecular simulation. Food Chem 2024; 448:139208. [PMID: 38608400 DOI: 10.1016/j.foodchem.2024.139208] [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: 11/09/2023] [Revised: 03/25/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) is remarkably efficacious in inhibiting the browning of red meat. We therefore propose a hypothesis that EGCG forms complexes with myoglobin, thereby stabilizing its structure and thus preventing browning. This study investigated the interaction mechanism between EGCG and myoglobin. EGCG induced static quenching of myoglobin. Noncovalent forces, including hydrogen bonds and van der Waals, primarily governing the interactions between myoglobin and EGCG. The interactions primarily disrupted myoglobin's secondary structure, thus significantly reducing surface hydrophobicity by 53% (P < 0.05). The modification augmented the solubility and thermal stability of myoglobin. The radius of gyration (Rg) value fluctuated between 1.47 and 1.54 nm, and the hydroxyl groups in EGCG formed an average of 2.93 hydrogen bonds with myoglobin. Our findings elucidated the formation of stable myoglobin-EGCG complexes and the myoglobin-EGCG interaction, thus confirming our initial hypothesis.
Collapse
Affiliation(s)
- Ying Bu
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China; College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
| | - Maomei Fan
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Chaonan Sun
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China.
| |
Collapse
|
3
|
Chen Q, Wang Z, Li H, Xu B. Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties. Int J Biol Macromol 2024; 271:132402. [PMID: 38754662 DOI: 10.1016/j.ijbiomac.2024.132402] [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: 10/19/2023] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, malondialdehyde content, protein carbonyl content, total sulfhydryl content, and metmyoglobin content continued to grow throughout the entire experimental period, and the maximum absorption peak at the soret region of myoglobin gradually decreased. Along with the storage time extended, the brightness and redness of rabbit meat significantly decreased (P < 0.05), while the yellowness significantly increased (P < 0.05). The results of storage experiments showed that chitosan composite films and SC temperature had good inhibition on lipid oxidation, myoglobin oxidation and degradation, sulfhydryl content reduction, and microbial growth of rabbit meat after 15 days of storage, and could slow down the change of rabbit meat color.
Collapse
Affiliation(s)
- Qiqi Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Huale Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
4
|
Xu C, Chen G, Chen X, Chen C, Xia Q, Sun Q, Wei S, Han Z, Wang Z, Liu S. Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins. Food Chem 2024; 441:138332. [PMID: 38183722 DOI: 10.1016/j.foodchem.2023.138332] [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: 10/19/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/08/2024]
Abstract
The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid (OLA). In the presence of 100 mmol/L OLA, hemin iron decreased by 62.07 % compared to the control group. Further investigation showed that mild oxidation of Mb (≤10 mmol/L OLA) increased the water retention and the absolute value of the zeta potential of MP, whereas excessive oxidation (>10 mmol/L OLA) decreased these properties. With the increase of Mb oxidation, the carbonyl content in MP increased, and α-helices changed to random helix. And the tertiary structure changed. Pearson correlation analysis suggested that oxidized Mb affected the water retention of MP, which was closely related to hemin iron and non-hemin iron. In conclusion, OLA induced Mb oxidation, further promoted MP oxidation and affected its water retention.
Collapse
Affiliation(s)
- Chencai Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Guanyi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Xiaosi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Chunbei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.
| |
Collapse
|
5
|
Fengou LC, Lytou AE, Tsekos G, Tsakanikas P, Nychas GJE. Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud. Food Chem 2024; 440:138184. [PMID: 38100963 DOI: 10.1016/j.foodchem.2023.138184] [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: 05/12/2023] [Revised: 12/06/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using spectroscopic-based methods. Data were collected throughout storage experiments from different conditions. In total 526 spectra (Fourier transform infrared, FTIR) and 534 multispectral images (MSI) were acquired. Partial Least Squares (PLS) was applied to select/transform the variables. In the case of FTIR data 30 % of the initial features were used, while for MSI-based models all features were employed. Subsequently, Support Vector Machines (SVM) regression/classification models were developed and evaluated. The performance of the models was evaluated based on the external validation set. In both cases MSI-based models (Root Mean Square Error, RMSE: 0.48-1.08, Accuracy: 91-97 %) were slightly better compared to FTIR (RMSE: 0.83-1.31, Accuracy: 88-94 %). The most informative features of FTIR for the case of quality were mainly in 900-1700 cm-1, while for fraud the features were more dispersed.
Collapse
Affiliation(s)
- Lemonia-Christina Fengou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Anastasia E Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George Tsekos
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Panagiotis Tsakanikas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| |
Collapse
|
6
|
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.
Collapse
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
| |
Collapse
|
7
|
Leães YSV, Lorenzo JM, Seibt ACMD, Pinton MB, Robalo SS, Mello RDO, Wagner R, Barin JS, De Menezes CR, Campagnol PCB, Cichoski AJ. Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter? Meat Sci 2023; 203:109231. [PMID: 37263032 DOI: 10.1016/j.meatsci.2023.109231] [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: 12/08/2022] [Revised: 05/16/2023] [Accepted: 05/23/2023] [Indexed: 06/03/2023]
Abstract
The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.
Collapse
Affiliation(s)
- Yasmim Sena Vaz Leães
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | | | - Mariana Basso Pinton
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Silvino Sasso Robalo
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Roger Wagner
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | | | | | | |
Collapse
|
8
|
Li H, Wang L, Wang J, Li X, Li J, Cui F, Yi S, Xu Y, Zhu W, Mi H. Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles. Food Chem 2023; 404:134530. [DOI: 10.1016/j.foodchem.2022.134530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 09/26/2022] [Accepted: 10/03/2022] [Indexed: 11/07/2022]
|
9
|
Wang X, Wang J, Wang Z, Yan W, Zhuang H, Zhang J. Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle. Front Nutr 2023; 10:1137457. [PMID: 36845053 PMCID: PMC9947400 DOI: 10.3389/fnut.2023.1137457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
Cold plasma has been considered a novel non-thermal processing technique and attracted a high attention by the food industry. In this study, the influences of dielectric barrier discharge cold plasma (DBD-CP) on the myoglobin (Mb)-added washed pork muscle (WPM) were evaluated. The electrophoresis pattern, autoxidation, and secondary structure of Mb were analyzed. The results found that DBD-CP caused the decrease of the redness and total sulfhydryl (T-SH) in WPM, while the increase of non-heme, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS), suggested that treatment triggered protein oxidation and heme degradation. Additionally, DBD-CP treatment enhanced the autoxidation of Mb, induced the release of intact heme from the globin, rearranged the charged groups, and promoted Mb aggregation. The transformation of α-helix into the random coil of Mb demonstrated that DBD-CP weakened the tensile strength. Overall, data indicated that DBD-CP promoted autoxidation and changed the secondary structure of Mb, accelerating Mb-mediated lipid oxidation in WPM. Thus, further studies about the optimization of processing conditions by DBD-CP need to be performed.
Collapse
Affiliation(s)
- Xiaoting Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China,College of Food and Drug, Luoyang Normal University, Luoyang, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China,*Correspondence: Jin Wang ✉
| | - Zhaobin Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Wenjing Yan
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, GA, United States
| | - Jianhao Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China,Jianhao Zhang ✉
| |
Collapse
|
10
|
Role of Stingray ( Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin. Foods 2023; 12:foods12020274. [PMID: 36673372 PMCID: PMC9857616 DOI: 10.3390/foods12020274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/28/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Non-protein nitrogen (NPN) is abundant in stingray (Himantura signifier) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its protective impact against lipid and myoglobin oxidations during storage for 120 min at various temperatures (4, 25, and 60 °C). NPN solution (10 ppm nitrogen) was added to the lecithin liposome system at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to investigate its effects on lipid stability by measuring the conjugated diene (CD), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) contents. In the oxymyoglobin system, NPN solution (10 ppm nitrogen) was also added at different concentrations (0, 0.5, 1, 5, and 10% (v/v)) to the oxymyoglobin solution in order to examine its effect on the stability of myoglobin by determining the contents of oxymyoglobin, metmyoglobin, and protein carbonyl. According to the findings, in all NPN concentrations, the system incubated at 4 °C had the lowest levels of lipid oxidation as measured by CD, PV, and TBARS values, and the lowest levels of myoglobin oxidation. At all incubating temperatures, the oxymyoglobin and lipid oxidation of all model systems tended to rise with the lengthening of the incubation duration. With the addition of 5% NPN, however, the lowest CD, PV, TBARS, oxymyoglobin oxidation, metmyoglobin formation, and protein carbonyl content were all observable, and the remarkable result was discovered during incubation at 4 °C. The results indicate that stingray NPN, especially at 5%, can be used to delay lipid and myoglobin oxidation, particularly at 4 °C. In order to prolong the shelf life of products with dark-fleshed fish and red meat, stingray NPN might be used as an alternative antioxidant to delay the oxidation of lipid and myoglobin during cold chain storage.
Collapse
|
11
|
Long K, Zhang T, Park JW, Park J, Yin T. Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7136-7143. [PMID: 35715889 DOI: 10.1002/jsfa.12079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/26/2022] [Accepted: 06/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Washing is an essential process in surimi production, from which a large amount of wastewater is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi manufacturers to reduce water usage while maintaining the quality of surimi. In this study, composition, structure and gelling properties of grass carp surimi prepared with a modified washing process (MWP) were investigated. Intermediate dehydration with various compression ratios were utilized between two washing cycles. RESULTS Water usage and wastewater discharge were reduced significantly by 33% and 38%, respectively, when MWP was applied. As the compression ratio increased, composition of fat, cathepsins, transglutaminase and heme proteins in surimi decreased gradually. Yield, protein content and the major protein pattern of surimi were not changed, but surface hydrophobicity gradually decreased. As the compression rate increased to 1:2.0, textural values and water holding capacity of the corresponding surimi gel decreased gradually, while whiteness increased and then remained unchanged. At a higher compression ratio (>1:1.5), aggregated network and excessive free water were observed in the surimi gel. Composition and gelling properties of the MWP surimi with a compression ratio of 1:1.2-1:1.5 were equal to those of the surimi prepared under conventional three-cycle washing. CONCLUSION Results indicated that MWP demonstrated its great potential in surimi production by dramatically reducing the usage of cold water and discharge of wastewater without scarifying surimi quality. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Kangyuan Long
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Tonghao Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Jae W Park
- Oregon State University Seafood Research and Education Center, Astoria, Oregon, USA
| | | | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, PR China
| |
Collapse
|
12
|
Biopreservation of Refrigerated Mackerel ( Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf. Foods 2022; 11:foods11213441. [PMID: 36360054 PMCID: PMC9655189 DOI: 10.3390/foods11213441] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/17/2022] Open
Abstract
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days.
Collapse
|
13
|
Liu L, Xiong Y, Yin T, Xiong S, You J, Liu R, Huang Q, Shi L. Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5312-5320. [PMID: 35318664 DOI: 10.1002/jsfa.11885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Surimi is produced from the various sequences of filleting, deboning, washing, dehydrating, blending with cryprotectant, and freezing. Deboning, after which fish flesh is minced and separated from bone, skin, etc., is a vital step in the surimi production. In this study, effects of repeated deboning on yield, structure, composition, and gelling properties of silver carp surimi were investigated. RESULTS Surimi yield increased rapidly from 10% to 23% as the cycle of repeated deboning was increased from one to three, and then slowly increased up to 26%. As the cycle increased, cellular structure and ultrastructure of muscle fibers progressively fractured. Contents of fat, cathepsins, heme proteins, and transglutaminase of surimi obviously increased and then decreased. Three-dimensional network of surimi gel without setting (NS gel) became more porous with the increase of cycles. It became more compact, and then turned to aggregated forms with lower homogeneity, for the surimi gel with setting (WS gel). Correspondently, the NS gel textural values gradually decreased with the cycles, while the WS gel textural values increased up to three cycles and then decreased. Regardless of setting, whiteness of surimi gels decreased and then increased with the cycles. CONCLUSION Our results suggested that structure and compositions of surimi changed with the cycle of repeated deboning, which affected gelling properties of surimi. It is recommended to debone three or four cycles in silver carp surimi production. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lulu Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Yuxin Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, P. R. China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, P. R. China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Liu Shi
- Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Livestock, Poultry and Aquatic Products, Hubei Academy of Agricultural Sciences, Wuhan, P. R. China
| |
Collapse
|
14
|
Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi. Foods 2022; 11:foods11162397. [PMID: 36010395 PMCID: PMC9407351 DOI: 10.3390/foods11162397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 08/03/2022] [Accepted: 08/06/2022] [Indexed: 11/27/2022] Open
Abstract
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid reactive substances of the surimi tended to decrease, and the whiteness, pH, gel strength, and water retention tended to increase with the increase of washing times. Meanwhile, washing removed some fatty acids and the fatty acid species showed a decreasing trend. The FTIR spectra showed that washing did not change the functional group composition but changed the content of each group of the functional groups, while decreasing the proportion of β-sheet structures. Compared with the unwashed surimi, washing caused some of the immobilized water in the minced fish to be transferred to free water, and the water fluidity was enhanced. The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. However, the difference between W2 and W3 surimi was not significant (p > 0.05). In practice, W2 can be used to produce surimi to improve its yield and reduce water consumption.
Collapse
|
15
|
Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage. Metabolites 2022; 12:metabo12070570. [PMID: 35888694 PMCID: PMC9323900 DOI: 10.3390/metabo12070570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/09/2022] [Accepted: 06/18/2022] [Indexed: 02/04/2023] Open
Abstract
Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.
Collapse
|
16
|
Lei X, Qin Z, Ye B, Guo F, Wu Y, Liu L. Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies. Food Chem 2022; 394:133497. [PMID: 35759837 DOI: 10.1016/j.foodchem.2022.133497] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 06/07/2022] [Accepted: 06/14/2022] [Indexed: 11/24/2022]
Abstract
This study aimed to explore the effect of secondary lipid oxidation products (SLOPs) on hemoglobin (Hb) in chicken model. The fluorescence quenching technique and molecular docking were employed, and the apparent binding constants Ksv and the binding site numbers of SLOPs with Hb were calculated. The results revealed that three SLOPs (hexanal, benzaldehyde, and 2-pentanone) obviously promoted the oxidation of Hb, which is consistent with the change of Hb hydrophobicity, particle size, polydispersity index and zeta potential. The SLOPs strongly quenched the intrinsic fluorescence of Hb and triggered the alterations in the Hb structure. Hydrophobic interaction was the main force between SLOPs and Hb. Among the three SLOPs, hexanal demonstrated more stronger oxidation on Hb, which is closely related to its hydrophobic ability and structure characteristic, especially 10 μM hexanal is more prone to form an obvious unfolded structure and caused molecular aggregation than lower concentrations.
Collapse
Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Feng Guo
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China.
| |
Collapse
|
17
|
Liu J, Liu D, Zheng A, Ma Q. Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage. Food Chem X 2022; 14:100304. [PMID: 35469311 PMCID: PMC9034315 DOI: 10.1016/j.fochx.2022.100304] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/31/2022] [Accepted: 04/06/2022] [Indexed: 11/24/2022] Open
Abstract
Both deoxymyoglobin and oxymyoglobin in muscle were converted to highly oxidised metmyoglobin. More free iron in muscle led to protein and lipid oxidation. Myoglobin, haemoglobin, protein and lipid oxidation occured simultaneously in beef during refrigeration. Free iron and metmyoglobin were the main oxidation catalysts in beef.
Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p < 0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p < 0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p < 0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p < 0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.
Collapse
|
18
|
Chaijan M, Chaijan S, Panya A, Nisoa M, Cheong LZ, Panpipat W. Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
19
|
Han H, Zhang Z, Wang J, Liu D, Liu A, Song W, Zheng Y, Yue X. Elucidating the cause of variation in low‐temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16708] [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)
- Hongjiao Han
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Zhenghan Zhang
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Jianing Wang
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Dongyu Liu
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Aicheng Liu
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Wanying Song
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Yan Zheng
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Xiqing Yue
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| |
Collapse
|
20
|
Lei X, Qin Z, Ye B, Wu Y, Liu L. Effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle. Food Chem 2022; 372:131253. [PMID: 34818728 DOI: 10.1016/j.foodchem.2021.131253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/25/2021] [Accepted: 09/25/2021] [Indexed: 12/25/2022]
Abstract
To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidation at pH 5.7, 6.3, and 7.2. The results showed that with a blue shift of the Soret peak, oxyhemoglobin gradually transformed to methemoglobin during storage, the shape of porphyrin rings of heme in fluorescence electron microscopy changed from round to trail-like structure. These changes were more significant at low pH. Comparing hemoglobin (Hb) structure, the distance ofamino acids between the E10 of lysine and metHb-7-propionate groups is longer at pH 5.7 than other pHs, which makes solvent easily enter the heme cavity, leading tothe severe destruction of Hb. The linear correlation between color and lipid oxidation also further confirmed that the increased oxidation of chicken Hb causes more rapid lipid oxidation in pH 5.7 than the other 2 pHs (p < 0.05).
Collapse
Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| |
Collapse
|
21
|
Jiang Q, Du Y, Nakazawa N, Hu Y, Shi W, Wang X, Osako K, Okazaki E. Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Qingqing Jiang
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Yufan Du
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Naho Nakazawa
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Wenzheng Shi
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Xichang Wang
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Kazufumi Osako
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Emiko Okazaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| |
Collapse
|
22
|
Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112715] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
23
|
Wang Z, Zhou H, Zhou K, Tu J, Xu B. An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systems. Food Res Int 2022; 151:110853. [PMID: 34980389 DOI: 10.1016/j.foodres.2021.110853] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 11/02/2021] [Accepted: 11/27/2021] [Indexed: 01/01/2023]
Abstract
This work investigated the role of reactive oxygen species (ROS) - generating systems on the softening of the pale, soft and exudative-like (PSE-like) rabbit meat during aging. PSE-like meat was induced by incubation of post-mortem rabbit Longissimus thoracis et lumborum at 37 °C for 3 h. During aging, PSE-like meat samples had higher values in peroxides value, thiobarbituric acid-reactive substances, metmyoglobin percentage, ferrylmyoglobin content, non-heme iron content, hydroxyl radical content and ROS concentration compared with the normal ones, suggesting that PSE-like incubation could activate lipid-oxidizing system, myoglobin-mediated oxidation system, together with metal-catalyzed oxidation system. Additionally, higher protein carbonyl content was observed in PSE-like meat, along with a significant loss in sulfhydryl group. The results of SDS-PAGE suggested that more serious protein degradation occurred in PSE-like meat. It is plausible that the activated ROS-generating system played an underlying role in the softening texture during the aging period of PSE-like meat.
Collapse
Affiliation(s)
- Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Nanjing, 211806, China.
| |
Collapse
|
24
|
Somjid P, Panpipat W, Cheong LZ, Chaijan M. Reduced Washing Cycle for Sustainable Mackerel ( Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties. Foods 2021; 10:2717. [PMID: 34828998 PMCID: PMC8620436 DOI: 10.3390/foods10112717] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/03/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2), and three (W3) cycles) with a 1:3 mince to water ratio on the bio-physico-chemical properties, rheology, and gelling ability of mackerel surimi was evaluated. The yield, Ca2+-ATPase activity, TCA-soluble peptide, and myoglobin contents of surimi decreased as the number of washing cycles increased, while lipid removal, reactive SH content, and surface hydrophobicity of surimi increased. Surimi generated by W2 and W3 provided the same rheological patterns and Fourier-transform infrared spectroscopy (FTIR) spectra as unwashed mince, with the highest gel strength and whiteness, as well as the lowest expressible drip, thiobarbituric acid reactive substances (TBARS), and fishy odor. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated the presence of polymerized proteins stabilized by disulfide and other interactions. Using a scanning electron microscope, several concentrated dense areas and distributed pores generated by myofibrillar proteins gel networks were found. Surimi from W2 and W3 appeared to be of similar overall quality, however W2 had a larger yield. As a result of the evaluation of bio-physico-chemical, rheological, and gel-forming capabilities, as well as product yield, W2 may be the best option for producing high-quality surimi from Indian mackerel in a sustainable manner.
Collapse
Affiliation(s)
- Panumas Somjid
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (W.P.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (W.P.)
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (W.P.)
| |
Collapse
|
25
|
Huang H, Wang L, Xiong G, Shi L, Li X, Ding A, Qiao Y, Yang Y, Wu W. Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15877] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Han Huang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Lan Wang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Guangquan Xiong
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Liu Shi
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Xin Li
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Anzi Ding
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yu Qiao
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yuping Yang
- Wuhan Institute for Drug and Medical Device Control Wuhan Hubei China
| | - Wenjing Wu
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| |
Collapse
|
26
|
Guo X, Wang Y, Lu S, Wang J, Fu H, Gu B, Lyu B, Wang Q. Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111860] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
27
|
Jiang Q, Nakazawa N, Hu Y, Wang X, Osako K, Okazaki E. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
28
|
Zhou Y, Li Z, Chen Y, Fang H, Wang S. Effects of rosemary and ginger on the storage quality of western‐style smoked sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun China
| | - Zonghao Li
- College of Food Science and Engineering Jilin University Changchun China
| | - Yan Chen
- College of Food Science and Engineering Jilin University Changchun China
| | - Hui Fang
- College of Food Science and Engineering Jilin University Changchun China
| | - Shujie Wang
- College of Biological and Agricultural Engineering Jilin University Changchun China
| |
Collapse
|
29
|
Xie Y, Chen B, Guo J, Nie W, Zhou H, Li P, Zhou K, Xu B. Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process. Meat Sci 2021; 179:108527. [PMID: 33962166 DOI: 10.1016/j.meatsci.2021.108527] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 03/25/2021] [Accepted: 04/22/2021] [Indexed: 10/21/2022]
Abstract
This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlarged sarcomere, repaired the Z-line fractures, and intensified the dismission of the A band in the air-blast freezing (AF) process. The decreased carbonyl content and increased total sulfhydryl content indicated that LVEFF reduced protein oxidation in the freezing process. In addition, the results of Raman spectroscopy and fluorescence spectroscopy revealed that LVEFF minimized the changes in protein secondary and tertiary structures during freezing. In conclusion, utilization of LVEF in the freezing of prepared beef steak could reduce both the microstructure damage and protein structure changes in the freezing process.
Collapse
Affiliation(s)
- Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Bo Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jie Guo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co. LTD, Nanjing 210000, Jiangsu Province, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
30
|
Wang Z, He Z, Zhang D, Li H. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1953-1962. [PMID: 32918299 DOI: 10.1002/jsfa.10811] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/15/2020] [Accepted: 09/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50 ) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL-1 , respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zefu Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Engineering Research Center of Regional Food, Chongqing, China
| | - Dong Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Engineering Research Center of Regional Food, Chongqing, China
| |
Collapse
|
31
|
Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage. Meat Sci 2021; 176:108456. [PMID: 33621829 DOI: 10.1016/j.meatsci.2021.108456] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/15/2020] [Accepted: 02/04/2021] [Indexed: 12/01/2022]
Abstract
The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat.
Collapse
Affiliation(s)
- Xiaoting Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zhaobin Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, United States.
| | - Mustapha Muhammad Nasiru
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yuan Yuan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
32
|
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110452] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
33
|
Wang Z, He Z, Zhang D, Chen X, Li H. Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Zefu Wang
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Zhifei He
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
- Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Dong Zhang
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Xiaosi Chen
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Hongjun Li
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
- Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
| |
Collapse
|
34
|
Tomé AC, Alves da Silva F, Monteiro ML, Mársico ET. Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1850587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Alessandra Cristina Tomé
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Flávio Alves da Silva
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Maria Lúcia Monteiro
- Departament of Food Technology, Federal Fluminense University (UFF), Rio De Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
| | | |
Collapse
|
35
|
Chaijan S, Panpipat W, Panya A, Cheong LZ, Chaijan M. Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107400] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
36
|
Shang X, Yan X, Li Q, Liu Z, Teng A. Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp ( Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content. Food Sci Anim Resour 2020; 40:969-979. [PMID: 33305281 PMCID: PMC7713777 DOI: 10.5851/kosfa.2020.e67] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/06/2020] [Accepted: 08/17/2020] [Indexed: 01/26/2023] Open
Abstract
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg
pork back fat was added. The water distribution, thiobarbituric acid reactive
substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme
and non-heme iron content of samples were determined to analyze the effects of
different fat content on the oxidation of myoglobin and lipids during multiple
freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and
increased fat content lead to an increase in TBARS, a blue shift in the
absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an
increase of non-heme iron content. Repeated freeze-thaw caused a decrease in
immobilised water content and L*, and caused an increase in a* and b*. Increased
fat content caused an increase in immobilised water content, L* and a*, and
caused a decrease in b*.
Collapse
Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang 065000, China.,Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.,Langfang Key Laboratory of Microbial Fermentation, Langfang 065000, China
| | - Xunyou Yan
- College of Life Science, Langfang Normal University, Langfang 065000, China
| | - Qiuling Li
- College of Life Science, Langfang Normal University, Langfang 065000, China.,Hebei Key Laboratory of Animal Diversity, Langfang 065000, China
| | - Zizheng Liu
- College of Life Science, Langfang Normal University, Langfang 065000, China
| | - Anguo Teng
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
37
|
Luo Y, Su L, Su R, Wang B, Liu C, Wang Z, Zhao L, Jin Y. Effects of Astragalus Membranaceus supplementation on oxidative stability of Cashmere goat. Food Sci Nutr 2020; 8:5550-5556. [PMID: 33133557 PMCID: PMC7590321 DOI: 10.1002/fsn3.1786] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 01/12/2020] [Accepted: 06/05/2020] [Indexed: 11/30/2022] Open
Abstract
Astragalus membranaceus (AM) provides a rich source of polysaccharides that can act as powerful antioxidants, but their potential as feed ingredients in the lamb industry still rarely exploited. The objective of this study was to investigate the effect of dietary astragalus membranaceus supplementation on oxidative stability of goat muscles. Longissimus dorsi (LD) muscles from two groups of Cashmere goat (basal diet, C group; basal diet supplemented with 1% astragalus membranaceus root, AM group) were evaluated for lipid oxidation, myoglobin oxidation, activity of antioxidant enzymes, and antioxidant capacity. The results showed that color parameters in Cashmere goat of two feeding conditions were no significant difference (p > .05). In AM group, myoglobin (Mb) content was higher than C, while metmyoglobin (MMb) (p < .05) and malondialdehyde (MDA) (p < .01) were lower. Additionally astragalus membranaceus supplementation had a significant effect on superoxide dismutase (SOD) and catalase (CAT) (p < .001). In whole, the AM group goats presented a relatively higher antioxidant capacity than C. Especially, RSA and CUPRAC values of AM group goats had significantly higher than C (p < .05). Consequently, the AM group goats ingested abundant astragalus membranaceus, which enhanced the antioxidant capacity. Thus, it can eliminate free radicals and effectively inhibit oxidation.
Collapse
Affiliation(s)
- Yulong Luo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
- School of AgricultureNingxia UniversityYinchuanChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Rina Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Bohui Wang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Chang Liu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Zhenggang Wang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| |
Collapse
|
38
|
Lázaro CA, Monteiro MLG, Conte-Junior CA. Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia ( Oreochromis niloticus) Fillets. Molecules 2020; 25:molecules25143222. [PMID: 32679681 PMCID: PMC7397001 DOI: 10.3390/molecules25143222] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 11/16/2022] Open
Abstract
This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.
Collapse
Affiliation(s)
- César A. Lázaro
- Departmento de Salud Animaly Salud Pública, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos (UNMSM), San Borja, Lima 15021, Peru;
| | - Maria Lúcia G. Monteiro
- Departmento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
- Correspondence: ; Tel.: +55-21-3938-7825
| | - Carlos A. Conte-Junior
- Departmento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
- Programa de Pós-graduação em Vigilância Sanitária, Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
| |
Collapse
|
39
|
Xia M, Chen Y, Ma J, Yin X, Wang L, Wu W, Xiong G, Sun W, Zhou Y. Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chem 2020; 309:125651. [DOI: 10.1016/j.foodchem.2019.125651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 02/06/2023]
|
40
|
Shang X, Zhou Z, Jiang S, Guo H, Lu Y. Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1022-1029. [PMID: 31646643 DOI: 10.1002/jsfa.10105] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate. RESULTS It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01). CONCLUSION During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
- Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Shuhui Jiang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Hongzhen Guo
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Yanxia Lu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| |
Collapse
|
41
|
Cheng L, Liu G, He J, Wan G, Ma C, Ban J, Ma L. Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging. Meat Sci 2019; 167:107988. [PMID: 32387877 DOI: 10.1016/j.meatsci.2019.107988] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/08/2019] [Accepted: 10/18/2019] [Indexed: 12/19/2022]
Abstract
This study aimed to develop simplified models for rapid and nondestructive monitoring myoglobin contents (DeoMb, MbO2 and MetMb) during refrigerated storage of Tan sheep based on a hyperspectral imaging (HSI) system in the spectral range of 400-1000 nm. Partial least squares regression (PLSR) and least-squares support vector machines (LSSVM) were applied to correlate the spectral data with the reference values of myoglobin contents measured by a traditional method. In order to simplify the LSSVM models, competitive adaptive reweighted sampling (CARS) and Interval variable iterative space shrinkage approach (iVISSA) were used to select key wavelengths. The new CARS-LSSVM models of DeoMb and MbO2 yielded good results, with R2p of 0.810 and 0.914, RMSEP of 1.127 and 2.598, respectively. The best model of MetMb was new iVISSA-CARS-LSSVM, with an R2p of 0.915 and RMSEP of 2.777. The overall results from this study indicated that it was feasible to predict myoglobin contents in Tan sheep using HSI.
Collapse
Affiliation(s)
- Lijuan Cheng
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Guishan Liu
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China.
| | - Jianguo He
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China.
| | - Guoling Wan
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Chao Ma
- School of Physics and Electrical and Electronic Engineering, Ningxia University, Yinchuan 750021, China
| | - Jingjing Ban
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Limin Ma
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| |
Collapse
|
42
|
Kunyaboon S, Thumanu K, Park JW, Yongsawatdigul J. Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6462-6473. [PMID: 31298738 DOI: 10.1002/jsfa.9925] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/06/2019] [Accepted: 07/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Biochemical and protein conformational changes in silver carp occurred during ice storage, affecting the physico-chemical and textural properties of its washed mince. Fourier-transform infrared spectroscopy (FTIR) and FT Raman could offer insightful molecular-level information that could be related to the freshness of fish and textural properties of washed mince. RESULTS The K value increased from 15.8% to 85.0% after 14 days on ice. The surface hydrophobicity of silver carp muscle proteins increased during ice storage, and its thrice-washed mince showed the same trend. The yield and textural properties of washed mince continually decreased as the storage time was extended. Fourier-transform infrared spectroscopy revealed that, as storage time increased, the α-helix content of mince decreased, while the β sheet content increased. Prolonged ice storage led to the exposure of buried aromatic amino acid residues and an increase in disulfide interchanges in mince and washed mince. Changes in the ∑β sheet structure and Raman intensity at 828 cm-1 observed in mince correlated well with the K value. The α-helix content and Raman intensity of raw washed mince at 621 and 828 cm-1 showed a strong correlation with its textural properties. CONCLUSION Silver carp should be processed to surimi within 7 days of ice storage to obtain a reasonably good yield and gel texture. Infrared and Raman spectroscopy can possibly be utilized to monitor freshness quality and protein conformational changes in silver carp and to estimate the textural properties of washed mince as affected by freshness. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sasinee Kunyaboon
- Kunyaboon and Yongsawatdigul are with School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Kanjana Thumanu
- Thumanu is with Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, Thailand
| | - Jae W Park
- Park is with Seafood Laboratory and Department of Food Science and Technology, Oregon State University, Astoria, OR, USA
| | - Jirawat Yongsawatdigul
- Kunyaboon and Yongsawatdigul are with School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| |
Collapse
|
43
|
Fortunato AR, Monteiro MLG, Costa‐Lima BRC, Cunha LCM, Guedes‐Oliveira JM, Conte‐Junior CA. Effect of Brazilian pepper (
Schinus terebinthifolius
Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14187] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Bruno Reis Carneiro Costa‐Lima
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Department of Animal and Food Sciences University of Kentucky Lexington Kentucky
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba João Pessoa Brasil
| | - Carlos Adam Conte‐Junior
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
| |
Collapse
|
44
|
Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles. Food Chem 2019; 293:178-186. [DOI: 10.1016/j.foodchem.2019.04.091] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 10/27/2022]
|
45
|
Dong J, Zhou Y, Lu Y, Lv Y, Chi Y, He Q. Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. J Food Sci 2019; 84:2086-2090. [PMID: 31294460 DOI: 10.1111/1750-3841.14703] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 05/19/2019] [Accepted: 05/21/2019] [Indexed: 01/03/2023]
Abstract
The oxidation and color stability of porcine hemoglobin (Hb) in the presence of tea polyphenols (TP), as well as the mechanism, were investigated using the methods of color and oxidation analyses, ultraviolet-visible and fluorescence spectroscopy. Results indicated that TP interacted with the tryptophan and tyrosine residues of Hb through inserting into its hydrophobic pocket. This interaction showed a concentration-dependent effect on Hb, which might lead to completely opposite results. The presence of TP (16 mg/L) disrupted Hb (16 mg/L) structure, and the exposure of heme iron facilitated the oxidation and discoloration of Hb. However, a lower level of TP should not break Hb structure but could work as an antioxidant and restrain the formation of methemoglobin. Consequently, TP (1.6 mg/L) considerably maintained the redness of Hb (16 mg/L, P < 0.05) when stored at pH 7.4 and 25 °C for 72 hr. Results may provide scientific information for the proper use of TP in blood and meat products. PRACTICAL APPLICATION: Proper utilization of tea polyphenols (TP) in food products is beneficial to improve antioxidant capacity and nutrition quality of food. We proved that it was potential to corporate TP into blood and meat products to prevent discoloration and oxidative deterioration.
Collapse
Affiliation(s)
- Jingwen Dong
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yaoqing Zhou
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yunhao Lu
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yuanping Lv
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yuanlong Chi
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Qiang He
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| |
Collapse
|
46
|
Zareian M, Tybussek T, Silcock P, Bremer P, Beauchamp J, Böhner N. Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100311] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
47
|
Duan S, Zhou X, Xiao H, Miao J, Zhao L. Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures. J Food Sci 2019; 84:1487-1493. [PMID: 31066925 DOI: 10.1111/1750-3841.14630] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 03/20/2019] [Accepted: 03/27/2019] [Indexed: 11/30/2022]
Abstract
This paper investigates the bacterial microbiota in tilapia fillets under cold (4 °C), iced (0 °C), and superchilled (-3 °C) storage conditions. At 4 °C, at least seven species/strains of Pseudomonas were detected in the fillets, five of which were dominant either at a certain stage or throughout the entire storage period. Shewanella was less dominant than Pseudomonas at 4 °C, while Serratia became dominant after 6 days storage at 4 °C. The microbiota in fillets stored at 0 and -3 °C were very similar and rarely changed during storage, yet differed greatly from the microbiota at 4 °C. Only two Pseudomonas species/strains grew at 0 and -3 °C, one of which was the most dominant. A Vibrionimonas sp. not found at 4 °C was found to be the second most dominant species at 0 and -3 °C. Shewanella and Psychrobacter were also present at 0 and -3 °C but were the minor genera. The most dominant strains at -3, 0, and 4 °C were separately isolated and subjected to full length 16S rDNA sequencing, which demonstrated that they were identical and were Pseudomonas fluorescens. The changes of the total bacterial count and TVBN value of the fillets inoculated with the isolated P. fluorescens were very similar to those of fillets with natural microbiota. This implies that P. fluorescens is the most important spoiler of tilapia fillets at -3, 0, or 4 °C. PRACTICAL APPLICATION: This research shows that fewer species of bacteria survive at 0 and -3 °C than those at 4 °C, while among these bacteria, the most important spoiler is P. fluorescens. This may provide some clues to extend the shelf life of tilapia fillets by taking some inhibitory measures targeted at P. fluorescens in the future.
Collapse
Affiliation(s)
- Shan Duan
- College of Food Science, South China Agricultural Univ., Guangzhou, 510642, China.,Dept. of Food Science, Univ. of Massachusetts, Amherst, MA, 01003, U.S.A
| | - Xingzhi Zhou
- College of Food Science, South China Agricultural Univ., Guangzhou, 510642, China.,CapitalBio Genomics Co., Ltd. Building 11, Dongguan-Taiwan Bio-Tech Collaboration Incubation Center, Dongguan, 523808, China
| | - Hang Xiao
- Dept. of Food Science, Univ. of Massachusetts, Amherst, MA, 01003, U.S.A
| | - Jianyin Miao
- College of Food Science, South China Agricultural Univ., Guangzhou, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural Univ., Guangzhou, 510642, China.,Dept. of Food Science, Univ. of Massachusetts, Amherst, MA, 01003, U.S.A
| |
Collapse
|
48
|
Wang Z, He Z, Emara AM, Gan X, Li H. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. Food Chem 2019; 288:405-412. [PMID: 30902311 DOI: 10.1016/j.foodchem.2019.02.126] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 12/28/2022]
Abstract
The effects of malondialdehyde (MDA) as a byproduct of lipid oxidation on myoglobin and myofibrillar proteins (MP) oxidations in muscle homogenates containing components native to rabbit muscle were investigated. For myoglobin, MDA could lead to increase in metmyoglobin percentage. For MP, MDA could promote protein carbonylation and loss of tryptophan fluorescence. In addition, MDA could affect reactive oxygen species (ROS)-generating system by promoting the formation of hypervalent myoglobin species and release of non-heme iron. The result of MDA-MP adducts fluorescence intensity indicated that ROS-generating systems may be the main reason for protein carbonylation at the later of incubation treatment. SDS-PAGE analysis revealed that the ability of ROS-generating systems to facilitate protein oxidation was enhanced with MDA, which was responsible for the formation of protein cross-linking throughout incubation treatment. Taken together, the ability of MDA on promoting the oxidation of MP in rabbit muscle homogenates may be relied on both adduct reactions and the influence on ROS-generating system.
Collapse
Affiliation(s)
- Zhaoming Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China
| | - A M Emara
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiao Gan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
49
|
Wang Z, He Z, Gan X, Li H. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Sci 2018; 146:131-139. [DOI: 10.1016/j.meatsci.2018.08.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 08/04/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
|
50
|
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|