1
|
Han Z, Cheng K, Pan Y, Chen F, Shao JH, Liu S, Sun Q, Wei S, Ji H. Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition. Food Chem 2024; 458:140188. [PMID: 38964098 DOI: 10.1016/j.foodchem.2024.140188] [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: 04/27/2024] [Revised: 06/07/2024] [Accepted: 06/21/2024] [Indexed: 07/06/2024]
Abstract
Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention. The unsaturation degree of fatty acids lowered the mobility of bound water, immobilized water as well as bound fat in the fish oil oleogel, but enhanced the mobility of free water and protons of unsaturated fatty acids. Beeswax addition and oil phase characteristics could enhance β-sheets, disulfide bonds and hydrophobic force to improve the viscoelasticity, gel strength and oil/water retention. Beeswax assembly facilitated the tight micro-sol network and filling effect, and high unsaturation degree promoted the emulsification effect, thus reducing phase transition temperature and juice loss. The study could lay the foundation for development of gelled shrimp meat products with EPA and DHA.
Collapse
Affiliation(s)
- Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Kaixing Cheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Fei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| |
Collapse
|
2
|
Zhou Y, Yu X, Xiao R, Zou LF, Du QF, Ma F, Chen CG. Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution. Meat Sci 2024; 216:109593. [PMID: 38986236 DOI: 10.1016/j.meatsci.2024.109593] [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: 01/09/2024] [Revised: 07/03/2024] [Accepted: 07/04/2024] [Indexed: 07/12/2024]
Abstract
High energy consumption and quality deterioration are major challenges in the meat freezing process. In this study, the energy consumption and qualities of frozen pork were investigated using three freezing methods: nonpackaged pork air freezing (NAF), contactless immersion freezing (PIF) and contact immersion freezing (NIF) with NaCl solution as a refrigerant. The results indicated that NIF could improve the energy conservation and freezing efficiency in >4 freezing treatment-times by increasing the unfrozen water content, decreasing the frozen heat load, shortening the freezing time and reducing evaporation loss. NIF could also increase the a* value of the pork and improve the water-holding capacity by facilitating the conversion of free water to immobilized-water. The two immersion freezing methods could reduce freezing-thawing loss and protein loss by alleviating muscle tissue freezing damage. These results provide a suitable application of immersion freezing with energy conservation, high efficiency and good quality of frozen-pork.
Collapse
Affiliation(s)
- Yu Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Xia Yu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
| | - Ran Xiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Li-Fang Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
| | - Qing-Fei Du
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei, 230009, Anhui Province, People's Republic of China.
| | - Cong-Gui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei, 230009, Anhui Province, People's Republic of China.
| |
Collapse
|
3
|
Xia Y, Zhang W, Shi G, Wang C, Wang L, Shi L, Chen S, Chen L, Guo X, Wu W, Ding A, Zhang Y, Xiong G. Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead ( Channa argus) fillets. Food Sci Biotechnol 2024; 33:2509-2519. [PMID: 39144200 PMCID: PMC11319685 DOI: 10.1007/s10068-023-01506-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 08/16/2024] Open
Abstract
The change of quality characteristics in snakehead fillets were investigated during brining, ultrasound, and ultrasound-assisted brining processing. Results showed that ultrasound and brine had significantly impact on the tissue microstructure and the color parameter of fillets. Compared to 60-min marination in deionized water, the shear force was reduced by 17.67 g by ultrasound, compared to 80-min marination in deionized water, the shear force was reduced by 28.68 g by brine. Brine significantly increased the water-holding capacity of fish fillets. Ultrasound resulted in increased random coils, β-turn and hydrophobic interaction, while brine significantly promoted the formation of the α-helix structure. The increase of the thermal stability of the myosin head was due to the synergistic effect of ultrasound and brine, but the decrease of the thermal stability of actin only associated with brine. The study provides the reference for the application of ultrasound-assisted brining technology to aquatic industry. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01506-8.
Collapse
Affiliation(s)
- Yuting Xia
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068 China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Wei Zhang
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068 China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Gangpeng Shi
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068 China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Chao Wang
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068 China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Xiaojia Guo
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Anzi Ding
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| | - Yun Zhang
- College of Tourism and Hotel Management, Hubei University of Economics, Wuhan, 430205 China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064 China
| |
Collapse
|
4
|
Zhang Y, Xiong S, Yin T, Liu R, Rahman Z, Tang C, Hong H, You J. Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties. Food Chem 2024; 460:140349. [PMID: 39032297 DOI: 10.1016/j.foodchem.2024.140349] [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: 05/07/2024] [Revised: 06/24/2024] [Accepted: 07/03/2024] [Indexed: 07/23/2024]
Abstract
The effect of NaCl content on the protein structures, water status and thermal properties of grass carp flesh, along with its relationship with energy required for freezing was investigated to improve the quality of frozen flesh and to reduce energy consumption for freezing. Adding salt prompted the shifting of the secondary structure of α-helix to β-sheet, β-turn and random coil. The interaction between water molecules and hydrophilic groups in the unfolded protein structure increased nonfreezing water content, which decreased specific heat capacity, thermal conductivity of sample during freezing. The lowest energy required (235.69 kJ/kg) for freezing was found in 7% NaCl salted sample, indicating a 38.39% reduction compared to the unsalted sample. Few pores between muscle fibers were observed in the 3% and 5% NaCl salted sample. Therefore, an optimal salt concentration improved quality of frozen flesh and reduced the energy required for freezing, promoting energy-efficient freezing of aquatic products.
Collapse
Affiliation(s)
- Yajin Zhang
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Ziaur Rahman
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Cuie Tang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
| |
Collapse
|
5
|
Lin W, Barbut S. Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3-12%) on texture, microstructure, rheology, water binding, and color. Poult Sci 2024; 103:103822. [PMID: 38820969 PMCID: PMC11179367 DOI: 10.1016/j.psj.2024.103822] [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: 02/15/2024] [Revised: 04/22/2024] [Accepted: 05/02/2024] [Indexed: 06/02/2024] Open
Abstract
A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12% (w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean protein (FB). Texture profile analysis (TPA) revealed that increasing plant protein levels hardened the hybrid meat batters, with PA and PB leading to the hardest gels. TPA results were supported by micrographs, demonstrating that the two pea proteins formed large aggregates, contributing to a firmer hybrid meat gel. Dynamic rheology showed that the incorporation of plant proteins lowered the storage modulus (G') during the heating stage (20 to 72°C), yet the 6% PA treatment produced a final G' (after cooling) closest to the control (CL). Nuclear Magnetic Resonance (NMR) T2 relaxometry also demonstrated that plant proteins reduced the water mobility in hybrid meat batters. Results were in line with the cooking loss, except for a higher cooking loss in the BR formulation compared to the CL. Color measurement showed that increasing plant protein levels led to darker and yellower meat batters; however, the effect on redness varied among treatments. Overall, the findings suggest that pea proteins have superior functionality and compatibility within a lean poultry meat protein system, compared to BR and FB tested here.
Collapse
Affiliation(s)
- Weilun Lin
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Shai Barbut
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Adaptation Physiology Group, Wageningen University, Netherlands.
| |
Collapse
|
6
|
Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [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: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
Collapse
Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
| |
Collapse
|
7
|
Yang S, Ma X, Huang Y, Lin B, Zhang L, Miao S, Zheng B, Deng K. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef. Foods 2024; 13:291. [PMID: 38254592 PMCID: PMC10814945 DOI: 10.3390/foods13020291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/08/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride on the sodium content, water activity and distribution, protein solubility, microstructure, sensory characteristics and volatile flavor compounds in low-sodium marinated beef. The sodium content in the test group decreased up to 28% compared to 100% in the sodium chloride group C1. The formulation including 60% sodium chloride and a total of 40% compound alternative salts in groups F1 and F2 increased their myofibril fragmentation index and promoted the disruption of the myogenic fiber structure. Group F1 (the ratio of potassium lactate, calcium ascorbate and magnesium chloride was 2:1:1) performed higher solubility of myofibrillar proteins and lower transverse relaxation value than group F2 detected by low-field nuclear magnetic resonance, which indicated that F1 formulation was beneficial to promote the solubility of myofibrillar proteins and attenuate the water mobility of marinated beef. Moreover, group F1 had a more similar microstructure and more similar overall sensory attributes to group C1 according to the scanning electron microscopy. The sensory evaluation showed higher peak intensity and response values of volatile flavor compounds than group C1 and C2 (only 60% sodium chloride) when detected using gas chromatography-ion mobility spectrometry technology, which indicated that the compound alternative salts of group F1 can improve the lower quality of low-sodium marinated beef and perform similar attributes to the C1 sample regarding moisture distribution and microstructure and even performs better than it with regards to flavor. Therefore, the F1 formula possessed greater potential for application in low-sodium marinated meat products.
Collapse
Affiliation(s)
- Shujie Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Xiaoli Ma
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
| | - Yanfeng Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Boyue Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Song Miao
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Kaibo Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| |
Collapse
|
8
|
Wang Y, Zhang H, Cui J, Gao S, Bai S, You L, Ji C, Wang S. Dynamic changes in the water and volatile compounds of chicken breast during the frying process. Food Res Int 2024; 175:113715. [PMID: 38129035 DOI: 10.1016/j.foodres.2023.113715] [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: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of frying times (0, 2, 4, 6, 8, and 10 min) on the continuous changes in the water distribution and the concentrations of key volatile compounds in chicken breast during the frying process were studied. The fried chicken samples could be distinguished by PCA of E-nose and PLS-DA of GC-MS. A total of 40 volatile compounds were identified by GC-MS, and 28 compounds were verified to be the key compounds after further screening by OAVs. The T22 was increased first and then decreased, while the M22 and M23 in fried chicken were considerably decreased and increased with increasing frying time, respectively. The content of the water and the total peak area of LF-NMR in fried chicken samples during the frying process significantly decreased, and the water was transferred from high to low degrees of freedom. In addition, water content, T21, T22, M22 and L* value were positively correlated with most alcohols and aldehydes, and were negatively correlated with pyrazines, while a*, b*, M23 and all amino acids were positively correlated with pyrazines and were negatively correlated with most alcohols and aldehydes. The results may guide the production processes of fried chicken and help produce high-quality chicken products.
Collapse
Affiliation(s)
- Yongrui Wang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Bai
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Chen Ji
- College of Agricultural Sciences, Xichang University, XiChang 615000, China
| | - Songlei Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
| |
Collapse
|
9
|
Guo Z, Chen C, Ma G, Yu Q, Zhang L. LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging. Food Chem X 2023; 20:100891. [PMID: 38144859 PMCID: PMC10740100 DOI: 10.1016/j.fochx.2023.100891] [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: 06/13/2023] [Revised: 08/28/2023] [Accepted: 09/19/2023] [Indexed: 12/26/2023] Open
Abstract
The water distribution have a profound influence on meat quality, and proteins play a critical role in water distribution. The water distribution detected with proton NMR and its relationship with protein related properties were investigated. Three populations of water were detected: bound water (T21, P21), immobilized water (T22, P22), and free water (T23, P23). The decreased T22 and T23 indicated an increase in water-holding capacity in both muscles from 3 days of aging. The P22 in cattle was higher than that in yak and the P23 in cattle was lower than that in yak, suggesting that cattle exhibited a greater water-holding capacity compared to yak. Moreover, postmortem aging affected muscle protein oxidation, denaturation, and degradation. Correlation analysis suggested that protein oxidation and denaturation caused muscle water loss and protein degradation could allow the muscle to retain water. It provides a basis for the optimization of quality of meat and products.
Collapse
Affiliation(s)
- Zhaobin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
10
|
Wang Y, Zhang H, Li K, Luo R, Wang S, Chen F, Sun Y. Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting. Food Res Int 2023; 172:113146. [PMID: 37689908 DOI: 10.1016/j.foodres.2023.113146] [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: 02/27/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
The effects of roasting times (0, 2, 4, 6, 8, 10, 12, and 14 min) on the dynamic changes of the water distribution and key aroma compounds in roasted chicken during the electric roasting process were studied. In total, 36 volatile compounds were further determined by GC-MS and 11 compounds, including 1-octen-3-ol, 1-heptanol, hexanal, decanal, (E)-2-octenal, acetic acid hexyl ester, nonanal, 2-pentylfuran, heptanal, (E, E)-2,4-decadienal and octanal, were confirmed as key aroma compounds. The relaxation time of T22 and T23 was increased first and then decreased, while the M22 and M23 in roasted chicken were decreased and increased with increasing roasting time, respectively. The fluidity of the water in the chicken during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. In addition, the L*, a*, b*, M23 and all amino acids were positively correlated with all the key aroma compounds, while T22, M22 and moisture content were negatively correlated with all the key aroma compounds.
Collapse
Affiliation(s)
- Yongrui Wang
- College of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Agriculture, Ningxia University, Yinchuan 750021, China
| | - KenKen Li
- College of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Ruiming Luo
- College of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- College of Food and Wine, Ningxia University, Yinchuan 750021, China.
| | - Fang Chen
- School of Primary Education, Chongqing Normal University, Chongqing 400700, China
| | - Ye Sun
- Quality Control Office, General Hospital of Ningxia Medical University, Yinchuan 750004, China
| |
Collapse
|
11
|
Hu L, Shi L, Liu S, Xiao Z, Sun J, Shao JH. Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin. Food Chem 2023; 428:136687. [PMID: 37418875 DOI: 10.1016/j.foodchem.2023.136687] [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: 03/27/2023] [Revised: 06/06/2023] [Accepted: 06/18/2023] [Indexed: 07/09/2023]
Abstract
The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200 mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness. Besides, the LF-NMR revealed that CUR had limited effects on the mobility of immobilized and free water. The α-helix of MP in gels with medium amounts of CUR decreased from 51% to 45%, but the β-sheet increased from 23% to 27% compared to those without CUR. Overall, CUR has the potential to become a novel structural modifier in emulsified meat products due to its dose-response.
Collapse
Affiliation(s)
- Li Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Lishuang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Sinong Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jingxin Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China.
| |
Collapse
|
12
|
Lian Z, Yang S, Peng X, Tong X, Wang M, Dai S, Zhu T, Wang H, Jiang L. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. ULTRASONICS SONOCHEMISTRY 2023; 95:106412. [PMID: 37086535 PMCID: PMC10457579 DOI: 10.1016/j.ultsonch.2023.106412] [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: 02/12/2023] [Revised: 04/09/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M-15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
Collapse
Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tingting Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
13
|
Jiang Q, Huang S, Du Y, Xiao J, Wang M, Wang X, Shi W, Zhao Y. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chem 2023; 406:135097. [PMID: 36463598 DOI: 10.1016/j.foodchem.2022.135097] [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: 09/08/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations.
Collapse
Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yunfan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| |
Collapse
|
14
|
Wang Y, Yuan JJ, Li K, Chen X, Wang YT, Bai YH. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications. Food Chem 2023; 404:134585. [PMID: 36444014 DOI: 10.1016/j.foodchem.2022.134585] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/23/2022] [Accepted: 10/09/2022] [Indexed: 11/22/2022]
Abstract
The effects of chickpea protein isolate (CPI, 0.5-2 %, w/w) on the techno-functional properties of 50 % reduced-phosphate pork meat batters (RPMBs) were explored. The results showed that 1.5-2 % CPI significantly decreased the cooking loss but significantly increased the emulsion stability, hardness, gumminess, chewiness and yellowness (b*) of RPMBs (P < 0.05). CPI altered molecular characteristics of RPMBs, as demonstrated by the increased storage modulus (G'), the conversion of free water into immobilized water, the reduced intensities of the aliphatic residue Raman bands, the decreased α-helical structure and the formation of well-organized gel networks with evenly distributed small fat globules. Principal component analysis and Pearson's correlation analysis indicated that CPI-induced changes in RPMB techno-functional properties were closely related to molecular characteristics. Hierarchical cluster analysis suggested that RPMBs supplemented with 1.5-2 % CPI were highly similar in techno-functional properties to the high-phosphate group. Therefore, CPI may potentially be used to develop reduced-phosphate meat products.
Collapse
Affiliation(s)
- Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China
| | - Jing-Jing Yuan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yun-Tao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China.
| |
Collapse
|
15
|
Nawaz A, Shi B, Irshad S, Suo H, Wang X, Bi Y, Wang M, Chen F, Cheng KW. Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties. Food Chem 2023; 404:134558. [DOI: 10.1016/j.foodchem.2022.134558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/25/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
|
16
|
Liu S, Wang Z, Zheng J, Sun W, Xiao Z, Shao JH. Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
17
|
Integrating transcriptomic and metabolomic analysis to understand muscle qualities of red swamp crayfish (Procambarus clarkii) under transport stress. Food Res Int 2023; 164:112361. [PMID: 36737949 DOI: 10.1016/j.foodres.2022.112361] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 01/04/2023]
Abstract
This study investigated the transport stress (crowding stress and duration) on the physicochemical properties, energy metabolism and antioxidant enzyme activities of the red swamp crayfish (Procambarus clarkii) tail muscle (CTM). Besides, transcriptomic and metabolomic were conducted to elucidate the possible mechanism of CTM alternations during transport stress. The survival rate of crayfish gradually decreased with the external crowding stress and crowding time increasing. The transport stress also led to the increased distance among muscle fibers, water mobility and energy consumption, and the decreased of water holding capacity (WHC), hardness of CTM. The hepatopancreas exhibited more sensitive to crowding stress than muscle. The multi-omics analysis revealed that transport stress could interfere the translation and protein folding functions of ribosomal proteins, fatty acid metabolism and degradation, physiological functions of mitochondria in CTM. This study could provide critical information to increase the understanding of the regulation mechanism of crayfish when subjected to transport stress.
Collapse
|
18
|
bi Y, Shan Q, Luo R, Bai S, ji C, Wang Y, Gao S, Guo J, Hu X, Dong F. Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
19
|
Membrane damage mechanism of protocatechualdehyde against Micrococcus luteus and its effect on pork quality characteristics. Sci Rep 2022; 12:18856. [PMID: 36344587 PMCID: PMC9640607 DOI: 10.1038/s41598-022-23309-3] [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: 06/01/2022] [Accepted: 10/29/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the mechanism of membrane damage by protocatechualdehyde (PCA) against Micrococcus luteus and assessed effects of PCA on the sensory and physicochemical properties of pork. The mechanism of PCA inhibition on M. luteus was studied by determining the minimum inhibitory concentration (MIC) based on membrane potential, intracellular ATP concentration, intracellular pH, confocal laser scanning microscopy (CLSM), and field emission gun scanning electron microscopy (FEG-SEM). The results showed that the MIC of PCA against M. luteus was 1.25 mg/mL. Hyperpolarization of the bacterial cell membrane, a decrease in the intracellular ATP concentration, and intracellular pH indicated that PCA damaged the cell membrane of M. luteus. FEG-SEM observation revealed that PCA could cause surface collapse, cell membrane rupture, and content outflow of M. luteus. Additionally, PCA was found to inhibit increases in the total number of colonies, the thiobarbituric acid reactive substances (TBARS) value growth rate, and moisture mobility in raw pork. Additionally, it improved the color and texture of raw pork, all of which effectively prolonged its shelf life. This study will encourage the application of PCA as a natural antibacterial agent in the food industry.
Collapse
|
20
|
Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage. Food Res Int 2022; 161:111880. [DOI: 10.1016/j.foodres.2022.111880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 07/26/2022] [Accepted: 08/24/2022] [Indexed: 11/04/2022]
|
21
|
Wang YR, Luo RM, Wang SL. Water distribution and key aroma compounds in the process of beef roasting. Front Nutr 2022; 9:978622. [PMID: 36176641 PMCID: PMC9513519 DOI: 10.3389/fnut.2022.978622] [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: 06/26/2022] [Accepted: 08/16/2022] [Indexed: 01/28/2023] Open
Abstract
The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value increased considerably before peaking and then decreased. On average, a* values decreased significantly first and then kept stable, while b* values increased first and then decreased. A total of 47 odorants were identified in all samples, including 14 alcohols, 18 aldehydes, 6 ketones, 1 ester, 3 acids, 4 heterocyclic compounds, and 1 other compound. Among them, 11 key aroma compounds were selected and aldehydes and alcohols predominantly contributed to the key aroma compounds. The fluidity of the water in the beef during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. The correlation analysis showed that water content and L* were negatively correlated with key aroma compounds of the samples, while M21 was positively correlated with key aroma compounds.
Collapse
Affiliation(s)
- Yong-Rui Wang
- College of Agriculture, Ningxia University, Yinchuan, China
| | - Rui-Ming Luo
- College of Food and Wine, Ningxia University, Yinchuan, China
| | - Song-Lei Wang
- College of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Song-Lei Wang
| |
Collapse
|
22
|
Physicochemical, Nutritional Properties and Metabolomics Analysis Fat Deposition Mechanism of Chahua Chicken No. 2 and Yao Chicken. Genes (Basel) 2022; 13:genes13081358. [PMID: 36011269 PMCID: PMC9407069 DOI: 10.3390/genes13081358] [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: 06/14/2022] [Revised: 07/25/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023] Open
Abstract
Poultry is an important dietary source of animal protein, accounting for approximately 30% of global meat consumption. Because of its low price, low fat and cholesterol content, and no religious restrictions, chicken is considered a widely available healthy meat. Chahua chicken No. 2 is a synthetic breed of Chahua chicken derived from five generations of specialized strain breeding. In this study, Chahua chicken No. 2 (CH) and Yao chicken (Y) were used as the research objects to compare the differences in physicochemical and nutritional indicators of meat quality between the two chicken breeds, and metabolomics was used to analyze the differences in metabolites and lipid metabolism pathways and to explore the expression of genes involved in adipogenesis. The physical index and nutritional value of CH are better than that of Y, and the chemical index of Y is better than that of CH. However, the chemical index results of CH are also within the normal theoretical value range. Comprehensive comparison shows that the meat quality of CH is relatively good. Metabolomics analysis showed that CH and Y had 85 different metabolites, and the differential metabolites were mainly classified into eight categories. KEGG pathway enrichment analysis revealed 13 different metabolic pathways. The screened PPARG, FABP3, ACSL5, FASN, UCP3 and SC5D were negatively correlated with muscle fat deposition, while PPARα, ACACA and ACOX1 were positively correlated with muscle fat deposition. The meat quality of CH was better than Y. The metabolites and metabolic pathways obtained by metabonomics analysis mainly involved the metabolism of amino acids and fatty acids, which were consistent with the differences in meat quality between the two breeds and the contents of precursors affecting flavor. The screened genes were associated with fatty deposition in poultry.
Collapse
|
23
|
Liu Y, Wang R, Wang D, Sun Z, Liu F, Zhang D, Wang D. Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107546] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
24
|
Li R, Guo M, Liao E, Wang Q, Peng L, Jin W, Wang H. Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork. Food Chem 2022; 378:131994. [PMID: 35030461 DOI: 10.1016/j.foodchem.2021.131994] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 12/09/2021] [Accepted: 12/29/2021] [Indexed: 11/04/2022]
Abstract
Repeated freeze-thaw is one of the main reasons for quality deterioration of frozen meat products. The study focused on the changes of endogenous fluorescence, secondary structure, microstructure, and water retention and distribution in marinated and unmarinated Enshi black pork after 10 freeze-thaw cycles. The results revealed that marinated treatment significantly reduced the thaw and centrifugal loss (P < 0.05), and increased endogenous fluorescence intensity of samples. During the entire freeze-thaw process, free water was undetectable in marinated group. After the first 4 cycles, α-helix percentage in marinated group was higher than that in control group. Scanning electron microscopy results suggested that there was no obvious increase in muscle fiber gap until 8 cycles in marinated group. Conclusively, moderate marination could slow down the deterioration of myofibrillar protein and pork quality, but it would be better to limit freeze-thaw cycles within 4 to maintain the quality of marinated Enshi black pork.
Collapse
Affiliation(s)
- Rui Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Mengyan Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China
| | - Qi Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lijuan Peng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China.
| |
Collapse
|
25
|
Barido FH, Kim HJ, Kang SM, Jang A, Pak JI, Lee SK. The effect of hydrolysis pre-treatment by flavourzyme on meat
quality, antioxidative profiles, and taste-related compounds in Samgyetang
breast supplemented with black garlic. Food Sci Anim Resour 2022; 42:625-638. [PMID: 35855271 PMCID: PMC9289802 DOI: 10.5851/kosfa.2022.e26] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 11/08/2022] Open
Abstract
This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55°C for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121°C and 1.5 kg/cm2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5’-GMP, 5’-IMP) and free amino acids—aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.
Collapse
Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
- Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Hee Ju Kim
- Highlandinnovation Co., Ltd., Icheon 17392, Korea
| | - Sun Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jae In Pak
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
- Corresponding author: Sung Ki Lee, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea, Tel: +82-33-250-8646, Fax: +82-33-259-5574, E-mail:
| |
Collapse
|
26
|
Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis). Food Chem 2022; 371:131114. [PMID: 34638013 DOI: 10.1016/j.foodchem.2021.131114] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022]
Abstract
This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly improved by the addition of GG. Meanwhile, the relaxation time T23 was significantly reduced in SMGHs/GG by low-field nuclear magnetic resonance, indicating a strong interaction between SMGHs and GG. Fourier transform infrared spectroscopy indicated the blueshift of amide I and II peaks in SMGHs/GG further demonstrated the electrostatic interaction between SMGHs and GG. The network structure of SMGHs/GG binary complexes was more compact and the surface was smoother than that of SMGHs by cryo-scanning electron microscopy. Furthermore, increasing the content of GG in the SMGHs/GG binary complex significantly reinforced the gel strength and promoted the gelation process.
Collapse
|
27
|
Yang J, Wan L, Duan X, Wang H, Yang Z, Liu F, Xu X, Pan S. Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca 2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol. Int J Biol Macromol 2022; 200:449-457. [PMID: 35063483 DOI: 10.1016/j.ijbiomac.2022.01.069] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/02/2022] [Accepted: 01/11/2022] [Indexed: 11/26/2022]
Abstract
Our previous study showed that pectin de-esterified by high hydrostatic pressure assisted enzymatic method (HHP-pectin) had better Ca2+-induced gel performance and more stable emulsion than those from conventional enzymatic and alkaline methods. In this study, Ca2+-induced emulsion gels were further prepared by HHP-pectin in the presence of erythritol, and their texture properties, moisture distribution, the release of free fatty acids (FFAs) and curcumin were investigated. Results showed that gel strength, gel elasticity, and water cut-off capacity of the prepared emulsion gels significantly increased with Ca2+ concentration increasing. Compared with emulsions, HHP-pectin emulsion gels can significantly decrease FFAs and curcumin release in vitro digestion, especially for samples with better texture properties (higher Ca2+ concentration). This study indicated that Ca2+-induced HHP-pectin emulsion gels prepared with erythritol may provide a new choice for low-calorie foods preparing, and may become a potential alternative model that inhibiting FFAs release and helping fat-soluble nutrients (curcumin) deliver.
Collapse
Affiliation(s)
- Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hongdi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| |
Collapse
|
28
|
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107146] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
29
|
Wang J, Li J, Wang R, Xu F, Zeng X. Improving water retention of chicken breast meats by CaCl
2
combined with pulsed electric fields. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jiachen Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Jian Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Rui Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Fei‐Yue Xu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| |
Collapse
|
30
|
The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract. Foods 2022; 11:foods11030422. [PMID: 35159571 PMCID: PMC8834007 DOI: 10.3390/foods11030422] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 01/20/2023] Open
Abstract
This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from Cordyceps militaris (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5′-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5′-nucleotides (5′-IMP, 5′-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles.
Collapse
|
31
|
Influence of content and degree of substitution of carboxymethylated cellulose nanofibrils on the gelation properties of cull cow meat myofibrillar proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112459] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
32
|
Zheng J, Sun D, Liu D, Sun J, Shao J. Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15247] [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)
- Jinyue Zheng
- College of Food Science Shenyang Agricultural University Shenyang Liaoning 110866 China
| | - Di Sun
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Dengyong Liu
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Jingxin Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Jun‐Hua Shao
- College of Food Science Shenyang Agricultural University Shenyang Liaoning 110866 China
| |
Collapse
|
33
|
ZENG J, GAO H, HUANG K, TIAN X, WANG Z. Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | | | | | - Zhaojun WANG
- Henan Institute of Science and Technology, China
| |
Collapse
|
34
|
Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes (Basel) 2021. [DOI: 10.3390/pr9122248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.
Collapse
|
35
|
Gao M, Xie J, Yao H, Yan Y, Li F, Wang S, Shi W, Lu Y, Deng S, Xu C. An in‐situ method to track the quality change of frozen surimi as a whole: Multi‐molecular infrared spectroscopy in combination with LF‐NMR. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16055] [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)
- Ming‐Hui Gao
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Jun Xie
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Hui Yao
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Yu Yan
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
| | - Fei‐Li Li
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Song Wang
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Qinpu Biotechnology Pte Ltd Shanghai China
| | - Wen‐Zheng Shi
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
| | - Ying Lu
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
| | - Shang‐Gui Deng
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Chang‐Hua Xu
- College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
| |
Collapse
|
36
|
Liu C, Wang X. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6407-6416. [PMID: 33969885 DOI: 10.1002/jsfa.11311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/27/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated. RESULTS The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index. CONCLUSION These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Conghui Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
37
|
|
38
|
High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102793] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
39
|
Song Y, Huang F, Li X, Han D, Zhang C. Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Song
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Feng Huang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xia Li
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Dong Han
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Chun‐hui Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| |
Collapse
|
40
|
Barido FH, Lee SK. Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom. Anim Biosci 2021; 34:1859-1869. [PMID: 33902173 PMCID: PMC8563259 DOI: 10.5713/ab.20.0831] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Accepted: 04/05/2021] [Indexed: 12/04/2022] Open
Abstract
Objective The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.
Collapse
Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| |
Collapse
|
41
|
Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure. Food Chem 2021; 358:129823. [PMID: 33940304 DOI: 10.1016/j.foodchem.2021.129823] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/22/2021] [Accepted: 04/09/2021] [Indexed: 01/20/2023]
Abstract
Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs were studied. Results showed that NaCl and STPP acted differently whereby NaCl addition increased the surface hydrophobicity of the egg proteins and STPP addition increased the protein solubility and the negative surface charge. When combined together, these changes led to a significant increase in a number of intermolecular forces after heat treatment, including hydrophobic interactions, disulfide bonds, and hydrogen bonds, contributing to the best structure and texture of the whole egg gels enriched with binary salts. The amount of the free water in the heat-induced gel products with the addition of both NaCl and STPP were the least as compared to systems with single salt addition, which was related to the coarse and dense network microstructure.
Collapse
|
42
|
Wang YQ, Han YT, Yan JN, Du YN, Jiang XY, Wu HT. Gel properties and network structure of the hydrogel constructed by iota-carrageenan and Ala-Lys dipeptide. Int J Biol Macromol 2021; 182:244-251. [PMID: 33838193 DOI: 10.1016/j.ijbiomac.2021.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 03/19/2021] [Accepted: 04/01/2021] [Indexed: 11/30/2022]
Abstract
Gel properties of hydrogel-forming by Ala-Lys dipeptide (AK) and iota-carrageenan (ι-C) were investigated by rheological behavior, fourier transform infrared analysis, cryo-scanning electron microscopy, low field-NMR relaxometry and magnetic resonance imaging. Iota-carrageenan was changed from a liquid to a gel with the addition of AK, and the existence of AK significantly increased the storage modulus (G') of ι-C from 590.4 to 1077.8 Pa. In the ι-C/AK gel, the blue-shift of OH stretching and water deformation were observed, meanwhile, the presence of amide I band at 1682 cm-1 was observed. The network of ι-C/AK gel showed a dense honeycomb structure with flocculating continuous phase and rough entanglement morphology. After adding AK, the water free in the pores of ι-C entered the ι-C/AK gel matrix, and the binding capacity of bound water was enhanced. These scenarios proved that the AK as the cationic dipeptide could control the conversion of negatively charged ι-C from an original random structure to a helical structure due to electrostatic interactions and hydrogen bonds. This study provides a new opportunity for the peptides into carbohydrate-based gel matrices, which could provide insights for the further application of ι-C/AK gels in the fields of food industry, tissue engineering and drug delivery.
Collapse
Affiliation(s)
- Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Tong Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
| |
Collapse
|
43
|
Yang X, Han Z, Xia T, Xu Y, Wu Z. Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Wang B, Li H, Huang Z, Kong B, Liu Q, Wang H, Xu M, Xia X. Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time. Meat Sci 2021; 176:108457. [PMID: 33618127 DOI: 10.1016/j.meatsci.2021.108457] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 12/21/2020] [Accepted: 02/04/2021] [Indexed: 01/14/2023]
Abstract
The effects of different frying temperatures (150, 175, 200, 225 and 250 °C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 °C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225-250 °C) and long frying time (2-2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 °C for 1.5-2 min was the most suitable condition for preparing roasted pork.
Collapse
Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Zhibo Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ming Xu
- Shimadzu (China) CO.LTD, Shenyang 110016, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| |
Collapse
|
45
|
Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021; 100:101056. [PMID: 33744615 PMCID: PMC8005812 DOI: 10.1016/j.psj.2021.101056] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.
Collapse
Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
| |
Collapse
|
46
|
Abstract
In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation. Fermentation with P. chrysogenum led to higher hardness and lower gumminess than fermentation with P. nalgiovense. Fermentation with two molds resulted in similar microstructure, such as granule formation and fractured myofibril. The highest percentage of secondary structure was ɑ-helix, and tyrosine residues were buried after fermentation. P. nalgiovense-fermented samples contained more bound water, lower relative content of alkanes, and higher relative content of aldehydes than P. chrysogenum-fermented samples.
Collapse
|
47
|
Yan JN, Du YN, Jiang XY, Han JR, Pan JF, Wu HT. Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. J Food Sci 2021; 86:792-802. [PMID: 33565634 DOI: 10.1111/1750-3841.15618] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 11/29/2020] [Accepted: 01/09/2021] [Indexed: 11/28/2022]
Abstract
Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field-NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo-scanning electron microscopy (cryo-SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/κ-C in a dose-dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/κ-C more obviously than GuHCl and urea. In addition, SMGHs/κ-C with bond disrupting agents possessed higher relaxation times including T21 and T23 , indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red-shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/κ-C by various bond disrupting agents. Furthermore, cryo-SEM results showed the change of SMGHs/κ-C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/κ-C by various bond disrupting agents. Additionally, SMGHs/κ-C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/κ-C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads as a high-protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin-treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.
Collapse
Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
| |
Collapse
|
48
|
Meng K, Gao H, Zeng J, Li G, Su T. Effect of subfreezing storage on the quality and shelf life of frozen fermented dough. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15249] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kexin Meng
- College of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Haiyan Gao
- College of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Jie Zeng
- College of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Guanglei Li
- College of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Tongchao Su
- College of Food Science Henan Institute of Science and Technology Xinxiang China
| |
Collapse
|
49
|
Zhao X, Xu X, Zhou G. Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Compr Rev Food Sci Food Saf 2020; 20:924-959. [DOI: 10.1111/1541-4337.12684] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| |
Collapse
|
50
|
Zhu Y, Guo L, Tang W, Yang Q. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages. Poult Sci 2020; 99:7147-7158. [PMID: 33248632 PMCID: PMC7704733 DOI: 10.1016/j.psj.2020.08.058] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 07/08/2020] [Accepted: 08/18/2020] [Indexed: 01/23/2023] Open
Abstract
This study aimed to improve the nutritional quality of Harbin dry sausages using natural plant-based Jerusalem artichoke powder (JAP) and olive oil as animal fat replacers. Low-fat Harbin dry sausages were manufactured with 2 different formulations containing JAP and olive oil as pork fat replacers. The texture, rheological properties, microstructure, water holding capacity, muscle protein structure, physicochemical indices, microbiological characteristics, and sensory evaluation of the sausages were analyzed. The result showed that Harbin dry sausages with JAP and olive oil were healthier than control sausages based on the lower fat content and improved fatty acid composition. Scanning electron microscopy showed gel network formation in sausages with a high JAP content. Low-field nuclear magnetic resonance illustrated that the water-holding capacity of the modified sausages was improved, suggesting that the replacers enhanced protein gel formation by changes in C-H stretching and bending vibrations, a reduction in α-helixes, and increases in β-sheets and random coils accompanying the exposure of reactive groups and microenvironment of the tertiary structure. Dynamic rheological and texture tests indicated that the replacers improved the elasticity of sausages. The reduction of fat and addition of replacers significantly enhanced lipid oxidative resistance. Overall, JAP and olive oil improved the fatty acid composition, gel structure, lipid oxidative resistance, and sensory quality of the sausages. These results may contribute to the development of healthy meat products to further reduce animal fat.
Collapse
Affiliation(s)
- Yinglian Zhu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenting Tang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| |
Collapse
|