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Wang R, Guo F, Zhao J, Feng C. Myofibril degradation and structural changes in myofibrillar proteins of porcine longissimus muscles during frozen storage. Food Chem 2024; 435:137671. [PMID: 37813022 DOI: 10.1016/j.foodchem.2023.137671] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/31/2023] [Accepted: 10/03/2023] [Indexed: 10/11/2023]
Abstract
The effect of frozen time and the temperature on myofibril degradation and the structure of myofibrillar proteins of porcine longissimus muscles were investigated. With extended frozen time and increased temperature, the muscle fibres became broken; the muscle cells became irregularly arranged; and the fragmentation index value, number of ionic bonds, and number of hydrogen bonds of the samples significantly decreased. Meanwhile, the myofibril fragmentation index value, number of hydrophobic interactions, and number of disulphide bonds significantly increased (P < 0.05). After 12 months of storage, the intensities of I760/I1003, I850/I830, I1450/I1003, and I2945/I1003 in the samples frozen at -8 °C were reduced by 4.36 %, 1.28 %, 1.86 %, and 0.74 %, respectively. A reduction in the maximum absorption peak and a red shift were observed in the ultraviolet spectrum. Therefore, frozen storage resulted in significant damage to the tissue microstructureand caused accelerated protein degradation, and the loss of protein structural integrity.
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Affiliation(s)
- Rui Wang
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China.
| | - Fang Guo
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China
| | - Jianying Zhao
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China
| | - Caiping Feng
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China
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2
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Shi H, Zhang Y, Lin H, Yan Y, Wang R, Wu R, Wu J. Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides. Appl Microbiol Biotechnol 2024; 108:223. [PMID: 38376614 PMCID: PMC10879235 DOI: 10.1007/s00253-024-13018-4] [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: 07/28/2023] [Revised: 12/22/2023] [Accepted: 01/16/2024] [Indexed: 02/21/2024]
Abstract
Pork backfat (PB) contains excessive saturated fatty acids (SFAs), but lacks polyunsaturated fatty acids (PUFAs). Excessive SFAs can be used as a substrate for the growth of certain microorganisms that convert them into PUFAs and monounsaturated fatty acids (MUFAs), and the added value of PB can be enhanced. In this study, Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189 were co-cultured for conversion of PB into fermented pork backfat (FPB) with high level of PUFAs. Our results showed that the content of γ-linolenic acid (GLA) and linoleic acid (LA) in the surface of FPB reached 9.04 ± 0.14 mg/g and 107.31 ± 5.16 mg/g for 7-day fermentation, respectively. To convert the internal SFAs of PB, ultrasound combined with papain was used to promote the penetrative growth of M. circinelloides into the internal PB, and the GLA level in the third layer of fat reached 2.58 ± 0.31 mg/g FPB. The internal growth of M. circinelloides in PB was promoted by adjusting the oxygen rate and ventilation rate through the wind velocity sensor. When the oxygen rate is 2 m/s and the ventilation rate is 18 m3/h, the GLA level in the third layer of fat reached 4.13 ± 1.01 mg/g FPB. To further improve the level of PUFAs in PB, FPB was produced by M. circinelloides at 18 °C. The GLA content on the surface of FPB reached 15.73 ± 1.13 mg/g FPB, and the GLA yield in the second and third layers of fat reached 8.68 ± 1.77 mg/g FPB and 6.13 ± 1.28 mg/g FPB, the LA yield in the second and third layers of fat reached 105.45 ± 5.01 mg/g FPB and 98.46 ± 4.14 mg/g FPB, respectively. These results suggested that excessive SFAs in PB can be converted into PUFAs and provided a new technique for improving PUFAs in FPB. KEY POINTS: • This article achieved the conversion of PUFAs in pork backfat by Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189. • This article solved the internal growth of M. circinelloides CBS277.49 in pork backfat by ultrasound combined with papain. • This article proposed an innovative of promoting the internal growth of M. circinelloides and increasing the PUFAs production by oxygen ventilation in pork backfat.
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Affiliation(s)
- Haisu Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Yingtong Zhang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, Jiangsu, People's Republic of China
| | - Hao Lin
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Yiran Yan
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Ruhong Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
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3
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Bariya AR, Rathod NB, Patel AS, Nayak JKB, Ranveer RC, Hashem A, Abd Allah EF, Ozogul F, Jambrak AR, Rocha JM. Recent developments in ultrasound approach for preservation of animal origin foods. ULTRASONICS SONOCHEMISTRY 2023; 101:106676. [PMID: 37939526 PMCID: PMC10656273 DOI: 10.1016/j.ultsonch.2023.106676] [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: 06/17/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
Abstract
Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.
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Affiliation(s)
- Akshay Rajendrabhai Bariya
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India.
| | - Nikheel Bhojraj Rathod
- Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India.
| | - Ajay Sureshbhai Patel
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India
| | - Jitendra Kumar Bhogilal Nayak
- Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Anand, Gujarat, India
| | - Rahul Chudaman Ranveer
- Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India.
| | - Abeer Hashem
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia.
| | - Elsayed Fathi Abd Allah
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia.
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
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Lima LCS, Salim APAA, Trezze IMM, Ferreira MS, Monteiro MLG, Vasconcellos-Junior FJ, Mano SB, Conte-Junior CA. High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle. Meat Sci 2023; 206:109324. [PMID: 37683507 DOI: 10.1016/j.meatsci.2023.109324] [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: 06/08/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
This research aimed to evaluate the influence of high-intensity ultrasound (HIU) levels (control: 0; high: 747.79; ultra-high: 1344.17 Wcm-2) on pH, instrumental color (redness, R630/580, hue angle and chroma) and oxidative stability (lipid and protein oxidation) of Psoas major (PM) muscle from Nellore cattle raised in two feeding systems: grain and pasture. Using a structural equation modeling (SEM) approach, the relations (P > 0.05) between exogenous (HIU levels) and endogenous (pH, color, lipid and protein oxidation) variables were observed. In beef from grain-fed animals the pH was directly and negatively related to lipid oxidation (γ = -0.321), hue angle (γ = -0.847) and chroma (γ = -0.442) and protein oxidation (γ = -0.752). In PM from pasture-fed HIU exhibited a negative relation with lipid (γ = -0.144) and protein (γ = -0.743) oxidation, suggesting a possible positive influence on the oxidative stability of meat and a positive relation with redness (γ = 0.197) and R630/580 (γ = 0.379). The HIU positively influenced the color and oxidative stability of beef from Bos indicus cattle, and a synergistic effect of HIU and feeding system on beef from pasture-fed animals.
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Affiliation(s)
- L C S Lima
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil.
| | - A P A A Salim
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - I M M Trezze
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - M S Ferreira
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - M L G Monteiro
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000, Brazil
| | - F J Vasconcellos-Junior
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - S B Mano
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - C A Conte-Junior
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040900, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040-900, Brazil; Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
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5
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Molina RE, Bohrer BM, Mejia SMV. Phosphate alternatives for meat processing and challenges for the industry: A critical review. Food Res Int 2023; 166:112624. [PMID: 36914330 DOI: 10.1016/j.foodres.2023.112624] [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: 07/22/2022] [Revised: 01/03/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023]
Abstract
Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.
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Affiliation(s)
- Rafael Eduardo Molina
- Departamento de producción animal, Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia. Carrera 30, #45-03, Edificio 561A, 111321 Bogotá, Colombia
| | - Benjamin M Bohrer
- Department of Animal Sciences. The Ohio State University. 2029, Fyffe Road, Columbus OH 43210, United States
| | - Sandra Milena Vásquez Mejia
- Departamento de producción animal, Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia. Carrera 30, #45-03, Edificio 561A, 111321 Bogotá, Colombia.
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6
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [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] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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7
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Yuan YW, Cai WQ, Wang MZ, Liu YT, Fu JJ, Chen YW. Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2166-2174. [PMID: 36460628 DOI: 10.1002/jsfa.12369] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found that sous vide cooking (SVC) at 60 °C increased the protein and lipid oxidation. The addition of antioxidant substances reduced the acceptance of the product. The effect of combination SVC and ultrasound pretreatment was therefore investigated. RESULTS Results showed that SVC at 50 °C combined with ultrasound effectively restrained the growth of total viable counts (TVC) in samples. Meanwhile, the main dominant genera changed from Pseudomonas to Carnobacterium and the number of microbial species decreased. The odor profile of Russian sturgeon meat was more stable and the lipoxygenase (LOX) activity decreased more rapidly after treating with SVC and ultrasound. Importantly, more stable protein aggregates were formed in samples treated by SVC 50 °C together with ultrasound pretreatment, so the protein and lipid oxidation were slowed during storage. Higher springiness values were obtained and the color of sturgeon meat was lighter under these conditions. CONCLUSION The combination of SVC 50 °C and ultrasound pretreatment effectively inhibited the microbial growth of Russian sturgeon meat at lower oxidation levels. These findings theoretically support the preservation and development of sturgeon meat, and the application of SVC technology. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yan-Wei Yuan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Wen-Qiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Meng-Zhen Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yu-Ting Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage. Food Chem 2023; 417:135901. [PMID: 36933425 DOI: 10.1016/j.foodchem.2023.135901] [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: 11/28/2022] [Revised: 02/02/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Although the relationship between myofibrillar protein status and cooked meat quality is well documented, its underlying mechanism still need to be clarified. In this study, the effect of calpain-induced myofibrillar degradation on the cooked chicken quality was discussed by comparing the difference in muscle fiber's heat shrinkage state. In early postmortem, the protein around Z-line was degraded, which would cause the unstable Z-line and released into the sarcoplasm, according to WB results. This phenomenon will aggravate the lateral contraction of muscle fragments during the heating process. Then along comes a higher cooking loss and lower texture properties of meat. Above findings indicate that the Z-line dissociation caused by calpain in the early postmortem period is an essential reason for the quality difference of mature chicken. This study provided a fresh light on the mechanism underlying the impact of myofibril degradation in the early postmortem on the quality of cooked chicken.
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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10
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Hu S, Zhou G, Xu X, Zhang W, Li C. Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Li H, Bai X, Li Y, Du X, Wang B, Li F, Shi S, Pan N, Zhang Q, Xia X, Kong B. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Crit Rev Food Sci Nutr 2022; 64:5220-5241. [PMID: 36469643 DOI: 10.1080/10408398.2022.2153239] [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] [Indexed: 12/12/2022]
Abstract
Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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12
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Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality. Foods 2022; 11:foods11213473. [PMID: 36360086 PMCID: PMC9655203 DOI: 10.3390/foods11213473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer coefficient (h) first decreased and then increased significantly (p < 0.05). The water loss rate (kw) and water effective diffusion of fries increased with the increasing frying temperature. The kw of fries fried at 150−190 °C were 0.2391, 0.2414, 0.3205, 0.3998, and 0.3931, respectively. The oil uptake rate (ko) first increased and then decreased with increasing frying temperature, and the ko of samples fried at 150−190 °C were 0.2691, 0.2564, 0.4764, 0.3387, and 0.2522, respectively. There were significant differences in the a*, L*, ΔE, and BI between fries with different temperatures (p < 0.05), while there was no significant difference in the b* (p > 0.05). The hardness and crispness of fries increased with increased frying temperature. The highest overall acceptability scores of fries were fried at 170 °C. Therefore, the changes in color, texture overall acceptability, and oil content were due to the Maillard reaction and the formation of porous structure, which was induced by h and water evaporation of fries when they changed.
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13
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Lan W, Zhao J, Liu L, Xie J. Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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14
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Zhou CY, Xia Q, He J, Sun YY, Dang YL, Zhou GH, Geng F, Pan DD, Cao JX. Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham. Food Chem 2022; 388:133059. [PMID: 35483294 DOI: 10.1016/j.foodchem.2022.133059] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/22/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
Abstract
To investigate the effects of ultrasonic treatment on proteolysis and taste development of defective dry-cured ham, sensory attributes, enzyme activities, protein degradation and free amino acids were evaluated after different ultrasonic treatments. The ultrasonic treatment of 1000 W & 50 °C significantly increased the intensities of overall taste, umami, sweetness and richness, and decreased bitterness values compared with other groups. The residual activities of DPP I and cathepsin B + L in 1000 W & 50 °C maintained 48.71% and 24.94% of control group, respectively; the intense degradation of structural proteins was observed by label-free proteomics, accordingly. The contents of total free amino acids from 4522.64 mg/100 g muscles in control group increased to 5838.75 mg/100 g muscles in 1000 W & 50 °C; the largest increase of sweet and umami amino acids observed in 1000 W & 50 °C was responsible for the improvement of taste quality of defective dry-cured ham.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Yang-Ying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Ya-Li Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, PR China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
| | - Jin-Xuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
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15
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Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X. Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods 2022; 11:foods11152251. [PMID: 35954018 PMCID: PMC9367922 DOI: 10.3390/foods11152251] [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: 06/30/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022] Open
Abstract
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Ziwu Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiuyun Guo
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zongzhen Liu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Peng Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zhicheng Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Correspondence:
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16
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Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Wei S, Xu Y, Kong B, Wang M, Zhang J, Liu Q, Yang Y. Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15810] [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)
- Sumeng Wei
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Yining Xu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Baohua Kong
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Meijuan Wang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Jingming Zhang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Qian Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Green Food Science & Research Institute Harbin Heilongjiang 150028 China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Centre for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
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18
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Wu J, Zhang M, Zhang L, Liu Y. Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14072] [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)
- Jianghong Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Zhongshan Guangdong China
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19
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Shi H, Ali Khan I, Zhang R, Zou Y, Xu W, Wang D. Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties. ULTRASONICS SONOCHEMISTRY 2022; 85:105987. [PMID: 35339000 PMCID: PMC8956927 DOI: 10.1016/j.ultsonch.2022.105987] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/15/2022] [Accepted: 03/21/2022] [Indexed: 05/02/2023]
Abstract
This paper aimed to evaluate the effects of ultrasound-assisted L-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of L-histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and L-histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.
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Affiliation(s)
- Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
| | - Iftikhar Ali Khan
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Ruyi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
| | - Ye Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
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20
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Palma-Acevedo A, Pérez-Won M, Tabilo-Munizaga G, Ortiz-Viedma J, Lemus-Mondaca R. Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk. Front Nutr 2022; 9:810827. [PMID: 35369077 PMCID: PMC8968741 DOI: 10.3389/fnut.2022.810827] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 01/19/2022] [Indexed: 11/15/2022] Open
Abstract
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm−1) and cooking (CO) were applied at 100°C × 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm−1 reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm−1. The assay for digestibility shows better hydrolysis for the 2.0 kV cm−1 PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).
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Affiliation(s)
- Anais Palma-Acevedo
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
- Mario Pérez-Won
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
- *Correspondence: Roberto Lemus-Mondaca
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21
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Intelligent Dynamic Quality Prediction of Chilled Chicken with Integrated IoT Flexible Sensing and Knowledge Rules Extraction. Foods 2022; 11:foods11060836. [PMID: 35327259 PMCID: PMC8949369 DOI: 10.3390/foods11060836] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/01/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
With the enhancement of consumers’ food safety awareness, consumers have become more stringent on meat quality. This study constructs an intelligent dynamic prediction model based on knowledge rules and integrates flexible humidity sensors into the non-destructive monitoring of the Internet of Things to provide real-time feedback and dynamic adjustments for the chilled chicken cold chain. The optimized sensing equipment can be attached to the inside of the packaging to deal with various abnormal situations during the cold chain, effectively improving the packaging effect. Through correlation analysis of collected data and knowledge rule extraction of critical factors in the cold chain, the established quality evaluation and prediction model achieved detailed chilled chicken quality level classification and intelligent quality prediction. The obtained results show that the accuracy of the prediction model is higher than 90.5%, and all the regression coefficients are close to 1.00. The relevant personnel (workers and cold chain managers) were invited to participate in the performance analysis and optimization suggestion to improve the applicability of the established prediction model. The optimized model can provide a more efficient theoretical reference for timely decision-making and further e-commerce management.
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22
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Song Y, Huang F, Li X, Zhang H, Liu J, Han D, Rui M, Wang J, Zhang C. DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures. Food Chem 2022; 371:131206. [PMID: 34619635 DOI: 10.1016/j.foodchem.2021.131206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/05/2021] [Accepted: 09/19/2021] [Indexed: 12/23/2022]
Abstract
A DIA-based quantitative proteomic strategy was used to investigate the effects of different cooking procedures (steaming and boiling) on pork meat quality. Results showed that steamed meats had higher redness, cohesion, springiness, but lower lightness, yellowness, shear force, hardness, chewiness and cooking loss than boiled meats. In total of 1608 proteins were identified and 103 proteins exhibited significant difference (fold change > 1.5, P < 0.05). These DAPs mainly involved in protein structure, metabolic enzyme, protein turnover and oxidation stress. ALDOC, PVALB, PPP1R14C, AMPD1, CRYAB and SOD1 were validated as potential indicators of color variations in cooked meat. CFL1, COL1A1, COL3A1, RTN4, NRAP, NT5C3A, and SOD1 might be potential biomarker for texture changes of cooked meats. Moreover, these validated proteins exhibited significant (P < 0.05) correlation with cooking loss and could be serve as candidate predictors for cooking loss changes of meats in different cooking procedures.
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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.
| | - Hongru 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
| | - Jiqian Liu
- 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
| | - Maoneng Rui
- Lijiang Sanchuan Industrial Group Co., Ltd., Lijiang, Yunnan Province 674200, China
| | - Jipeng Wang
- Fujian Aonong Biological Science and Technology Group Co., Ltd., Zhangzhou, Fujian Province 363000, China
| | - Chunhui 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.
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Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles. Foods 2022; 11:foods11030320. [PMID: 35159472 PMCID: PMC8834382 DOI: 10.3390/foods11030320] [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: 12/17/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T22. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.
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24
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Bao G, Niu J, Li S, Zhang L, Luo Y. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. ULTRASONICS SONOCHEMISTRY 2022; 82:105864. [PMID: 34915254 PMCID: PMC8683766 DOI: 10.1016/j.ultsonch.2021.105864] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 05/25/2023]
Abstract
The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.
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Affiliation(s)
- Gaoliang Bao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jun Niu
- Gansu Center for Disease Control and Prevention, Lanzhou, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Yuzhu Luo
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
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25
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Wang X, Huang Y, Zhou B, Xu W, Xiang X, Huang Q, Li S. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking. ULTRASONICS SONOCHEMISTRY 2021; 75:105579. [PMID: 33991772 PMCID: PMC8233379 DOI: 10.1016/j.ultsonch.2021.105579] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/15/2021] [Accepted: 04/25/2021] [Indexed: 05/04/2023]
Abstract
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more "fragments" and "cracks" were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
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Affiliation(s)
- Xuyue Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Yu Huang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Bin Zhou
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Weijian Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China.
| | - Qun Huang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Shugang Li
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
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