1
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Yu Q, Liu S, Liu Q, Wen R, Sun C. Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins. Food Chem X 2024; 24:101804. [PMID: 39296479 PMCID: PMC11408046 DOI: 10.1016/j.fochx.2024.101804] [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: 06/11/2024] [Revised: 08/20/2024] [Accepted: 08/31/2024] [Indexed: 09/21/2024] Open
Abstract
The aim of this study was to explore the effects of freeze-thaw (FT) cycles on meat quality, myofibrillar protein gelation and emulsification properties, and exudate metabolome changes in pork loins. Meat tenderness improved (P < 0.05), whereas water-holding capacity (WHC), meat color attributes declined (P < 0.05) with FT cycles. Multiple FT accelerated meat lipid and protein oxidations. Decreases in strength and WHC of myofibrillar protein gels with FT cycles were confirmed. Myofibrillar protein emulsions with more FT cycles showed a decrease in the emulsifying activity index (P < 0.001) and larger oil droplets, resulting in poorer storage stability. A total of 501 metabolites were tentatively identified in pork exudates, with 21 metabolites significantly correlated (P < 0.05 and r > 0.6) with meat quality attributes. These results demonstrated the potential of using the metabolomic information from exudates to elaborate on or even predict the FT cycles, or meat quality.
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Affiliation(s)
- Qianqian Yu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Yantai 264005, Shandong, China
| | - Shuo Liu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Yantai 264005, Shandong, China
| | - Qianqian Liu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Yantai 264005, Shandong, China
| | - Rongxin Wen
- College of Life Science, Yantai University, No. 30 Qingquan Road, Yantai 264005, Shandong, China
| | - Chengfeng Sun
- College of Life Science, Yantai University, No. 30 Qingquan Road, Yantai 264005, Shandong, China
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2
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Kong D, Liu J, Wang J, Chen Q, Liu Q, Sun F, Kong B. Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi. Food Chem 2024; 460:140424. [PMID: 39033636 DOI: 10.1016/j.foodchem.2024.140424] [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: 04/05/2024] [Revised: 07/03/2024] [Accepted: 07/10/2024] [Indexed: 07/23/2024]
Abstract
This work investigated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi using fresh sample as control. The thawing time of UPT samples was significantly reduced by 81.15% compared to AT treatment (P < 0.05). The thawing loss of UPT samples was 1.55% significantly lower than AT samples (4.51%) (P < 0.05). In addition, UPT samples had the least cooking loss and centrifugal loss. UPT treatment reduced the conversion of bound and immobilized water to free water and resulted in more uniform water distribution. UPT treatment significantly decreased the thiobarbituric acid reactive substances (TBARS) value and carbonyl content and increased the total sulfhydryl content of the samples (P < 0.05). In conclusion, UPT treatment increased the thawing rate and retarded the lipid and protein oxidation, resulting in better maintenance of quality characteristics of porcine longissimus dorsi than other thawing methods.
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Affiliation(s)
- Dewei Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle. Food Chem 2024; 454:139784. [PMID: 38815321 DOI: 10.1016/j.foodchem.2024.139784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/01/2024]
Abstract
This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (-5 to -1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation.
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Affiliation(s)
- Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Huangbing Yao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ankun Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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4
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Verma SK, Ganesan P, Kishore P, Remya S, Mohan CO, Padmavathy P, Muralidhran N, Bindu J. Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp ( Metapenaeus dobsonii) during cooking and freezing cycle. FOOD SCI TECHNOL INT 2024; 30:517-526. [PMID: 37041697 DOI: 10.1177/10820132231166972] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/13/2023]
Abstract
Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values.
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Affiliation(s)
- Sumit Kumar Verma
- Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India
| | - P Ganesan
- Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India
| | - Pankaj Kishore
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - S Remya
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - C O Mohan
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - Pandurengan Padmavathy
- Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India
| | - Nagarajan Muralidhran
- Department of Fish Processing Technology, Dr. MGR Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Ponneri, Tamil Nadu, India
| | - J Bindu
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
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5
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Chang C, Zhao W, Zhang Q, Wang X, Zhang J, Yan Z, Cao J, Liu H, Geng A. Dietary Crude Protein and Lysine Levels Affect Meat Quality and Myofiber Characteristic of Slow-Growing Chicken. Animals (Basel) 2024; 14:2068. [PMID: 39061530 PMCID: PMC11273887 DOI: 10.3390/ani14142068] [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: 05/18/2024] [Revised: 06/28/2024] [Accepted: 07/01/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to investigate the effects of dietary crude protein (CP) and lysine levels on growth performance, slaughter performance, meat quality, and myofiber characteristics of slow-growing chicken. A 3 × 3 factorial experiment was arranged, and the chickens were fed with 3 levels of dietary CP (16.0%, 17.0%, 18.0%) and 3 levels of dietary lysine (0.69%, 0.84%, 0.99%). A total of 540 8-week-old Beijing-You Chicken (BYC) female growing chickens were randomly allocated to 9 groups, 5 replicates per group, and 12 chickens per replicate. The birds were randomly allocated to one of the 9 experimental diets. Growth performance, slaughter performance, meat quality, and myofiber characteristics were determined at 16 weeks of age. The results showed that dietary CP level and the interaction of dietary CP and lysine levels affected average feed intake (AFI) (p < 0.05). The AFI in the 16.0% CP and 17.0% CP groups was higher than in the 18.0% CP group (p < 0.05). Dietary CP levels significantly affected body weight gain (BWG) (p < 0.05) at 9 to 16 weeks. The 18.0% CP group had the highest BWG (93.99 g). Dietary CP levels affected the percentage of leg muscle yield, and the percentage of leg muscle yield of the 16.0% CP group was significantly lower than that in the other two groups (p < 0.05). Dietary CP and lysine levels alone and their interactions did not affect pH24h, drip loss, and cooking loss of breast muscle (p > 0.05). The shear force of the 18.0% CP group (29.55 N) was higher than that in the other two groups (p < 0.01). Dietary CP level affected myofiber characteristic (p < 0.01), with the lowest myofiber density (846.35 p·mm-2) and the largest myofiber diameter (30.92 μm) at 18.0% CP level. Dietary lysine level affected myofiber diameter, endomysium thickness, perimysium thickness (p < 0.01), with the largest myofiber diameter (29.29 μm) obtained at 0.84% lysine level, the largest endomysium thickness (4.58 μm) at 0.69% lysine level, and the largest perimysium thickness (9.26 μm) at 0.99% lysine level. Myofiber density was negatively correlated with myofiber diameter and endomysium thickness (R = -0.883, R = -0.523, p < 0.01); perimysium thickness had a significant negative correlation with shear force (R = -0.682, p < 0.05). Therefore, reducing dietary CP level and adding appropriate lysine can reduce myofiber diameter and increase perimysium thickness, reducing shear force and improving meat tenderness. A high lysine level (0.99%) in the low-CP (16.0%) diet can improve meat tenderness by regulating the myofiber characteristic without affecting production performance.
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Affiliation(s)
| | | | | | | | | | | | | | - Huagui Liu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (C.C.); (W.Z.); (Q.Z.); (X.W.); (J.Z.); (Z.Y.); (J.C.)
| | - Ailian Geng
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (C.C.); (W.Z.); (Q.Z.); (X.W.); (J.Z.); (Z.Y.); (J.C.)
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6
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Im C, Song S, Cheng H, Park J, Kim GD. Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality. Food Sci Anim Resour 2024; 44:758-778. [PMID: 38974726 PMCID: PMC11222690 DOI: 10.5851/kosfa.2024.e39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 07/09/2024] Open
Abstract
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.
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Affiliation(s)
- Choeun Im
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Junyoung Park
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Mgenic Bio, Anseong 17529,
Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
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7
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de Alvarenga ES, Isac MF, Rosa AF, Silva SL, Nassu RT, Silva Barretto ACD. Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef. Meat Sci 2024; 212:109464. [PMID: 38412751 DOI: 10.1016/j.meatsci.2024.109464] [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: 10/05/2023] [Revised: 02/20/2024] [Accepted: 02/21/2024] [Indexed: 02/29/2024]
Abstract
This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions.
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Affiliation(s)
- Eloise Soares de Alvarenga
- Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil
| | - Maria Fernanda Isac
- Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil
| | - Alessandra Fernandes Rosa
- University of São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Saulo Luz Silva
- University of São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Renata Tieko Nassu
- Embrapa Pecuária Sudeste, Rod. Washington Luiz, km 234 - Fazenda Canchim, PO Box 339, São Carlos, SP, Brazil
| | - Andrea Carla da Silva Barretto
- Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil.
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8
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Zhang M, Chai Y, Li F, Bao Y. Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles. Foods 2024; 13:501. [PMID: 38338636 PMCID: PMC10855685 DOI: 10.3390/foods13030501] [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: 12/31/2023] [Revised: 01/20/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F-T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F-T cycles (p < 0.05). With the times of F-T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F-T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F-T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F-T cycles.
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Affiliation(s)
- Miaojing Zhang
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
| | - Yangyang Chai
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
| | - Fangfei Li
- Key Laboratory of Forest Food Resource Utilization in Heilongjiang Province, Northeast Forestry University, Harbin 150040, China
| | - Yihong Bao
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
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9
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Li W, Bai X, Xia X, Chen H. Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls. Int J Biol Macromol 2024; 254:128097. [PMID: 37972840 DOI: 10.1016/j.ijbiomac.2023.128097] [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: 09/09/2023] [Revised: 11/03/2023] [Accepted: 11/13/2023] [Indexed: 11/19/2023]
Abstract
The effect of 1.0 % (w/v) sodium alginate (SA) glazing on surface frost formation and the quality of frozen fish balls in repeated freeze-thaw (F-T) cycles was studied. The optimal glazing property of 1.0 % SA solution was manifested by high transmittance, excellent water resistance, and high ice glazing rate. After seven F-T cycles, compared with the control, the ice production, thawing loss, and total volatile base nitrogen (TVB-N) value of samples with 1.0 % ice glazing decreased by 28.30 %, 21.02 %, and 27.35 %, while the chewiness and whiteness were increased by 15.02 % and 10.40 %, respectively. Moreover, compared to the control, the microstructure of fish balls glazed with 1.0 % SA was smoother and more uniform, and the ice crystal diameter was smaller. Therefore, 1.0 % SA glazing effectively inhibits the formation of ice crystals, reducing water migration and loss while minimizing damage to the meat structure, thus enhancing the quality of meat products.
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Affiliation(s)
- Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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10
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Mahdi AA, Al-Maqtari QA, Al-Ansi W, Hu W, Hashim SBH, Cui H, Lin L. Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef. Int J Biol Macromol 2023; 241:124592. [PMID: 37116846 DOI: 10.1016/j.ijbiomac.2023.124592] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/11/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.
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Affiliation(s)
- Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Qais Ali Al-Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Waleed Al-Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Sulafa B H Hashim
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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11
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Effect of freezing raw meat on the physicochemical characteristics of beef jerky. Meat Sci 2023; 197:109082. [PMID: 36571999 DOI: 10.1016/j.meatsci.2022.109082] [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: 03/23/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.
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12
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Chang L, Li Y, Bai X, Xia X, Xu W. Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze-Thaw Cycles. Foods 2023; 12:foods12040717. [PMID: 36832791 PMCID: PMC9955944 DOI: 10.3390/foods12040717] [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: 12/30/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023] Open
Abstract
Chitosan ice coating's properties and its inhibitory effect on the quality deterioration of quick-frozen fish balls during repeated freeze-thaw cycles were investigated. When the chitosan (CH) coating concentration increased, the viscosity and ice coating rate increased, while water vapor permeability (WVP), water solubility, and transmittance decreased, and 1.5% CH was regarded as the excellent coating to apply to freeze-thaw quick-frozen fish balls. As the freeze-thaw cycles increased, the frost production, total volatile base nitrogen (TVB-N) values, and free water content of all of the samples increased significantly (p < 0.05), and the whiteness values, textural properties, and water-holding capacity (WHC) decreased. Freeze-thaw cycles expanded the aperture between the muscle fibers and the occurrence of crystallization and recrystallization between cells increased, damaging the original intact tissue structure, which were confirmed by SEM and optical microscopy. Compared with the untreated ones, the frost production, free water, and TVB-N of the samples with 1.5% CH decreased during 1, 3, 5, and 7 cycles, and were reduced by 23.80%, 32.21%, 30.33%, and 52.10% by the 7th cycle. The WHC and texture properties showed an increasing trend during the freeze-thaw cycles. Therefore, the chitosan ice coating effectively inhibited the quality deterioration by reducing water loss, the occurrence of ice crystallization and recrystallization, and the pores of the samples.
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Affiliation(s)
- Lixin Chang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (X.X.); (W.X.); Tel.: +86-451-55191289 (X.X.); +86-451-86700713 (W.X.)
| | - Weidong Xu
- Office of Student Work, Heilongjiang Agricultural Engineering Vocational College, Harbin 150088, China
- Correspondence: (X.X.); (W.X.); Tel.: +86-451-55191289 (X.X.); +86-451-86700713 (W.X.)
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13
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Pu H, Yu J, Sun DW, Wei Q, Shen X, Wang Z. Distinguishing Fresh and Frozen-thawed Beef Using Hyperspectral Imaging Technology Combined with Convolutional Neural Networks. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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14
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Huang Y, Liu Y, Zhang N, Zhang L, Ma X, Qin L, Dong X. The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze-thaw cycles. J Texture Stud 2022; 54:276-287. [PMID: 36502504 DOI: 10.1111/jtxs.12736] [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: 09/27/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze-thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze-thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze-thaw cycle on the quality changes of snakehead fish during transportation and marketing.
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Affiliation(s)
- Yizhen Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Yu Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Nana Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Lin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xiaoxiao Ma
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Lei Qin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
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15
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Biglia A, Messina C, Comba L, Ricauda Aimonino D, Gay P, Brugiapaglia A. Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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16
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Zhang H, Li X, Kang H, Peng X. Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles. Meat Sci 2022; 196:109029. [DOI: 10.1016/j.meatsci.2022.109029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/15/2022] [Accepted: 10/31/2022] [Indexed: 11/09/2022]
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17
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Changes in Quality and Collagen Properties of Cattle Rumen Smooth Muscle Subjected to Repeated Freeze-Thaw Cycles. Foods 2022; 11:foods11213338. [PMID: 36359951 PMCID: PMC9657863 DOI: 10.3390/foods11213338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/08/2022] [Accepted: 10/20/2022] [Indexed: 11/28/2022] Open
Abstract
This study revealed changes in the quality, structural and functional collagen properties of cattle rumen smooth muscle (CSM) during F-T cycles. The results showed that thawing loss, pressing loss, β-galactosidase, β-glucuronidase activity, β-sheet content, emulsifying activity index (EAI), emulsion stability index (ESI), surface hydrophobicity, and turbidity of samples were significantly (p < 0.05) increased by 108.12%, 78.33%, 66.57%, 76.60%, 118.63%, 119.57%, 57.37%, 99.14%, and 82.35%, respectively, with increasing F-T cycles. Meanwhile, the shear force, pH, collagen content, α-helix content, thermal denaturation temperature (Tmax), and enthalpy value were significantly (p < 0.05) decreased by 30.88%, 3.19%, 33.23%, 35.92%, 10.34% and 46.51%, respectively. Scanning electron microscopy (SEM) and SDS-PAGE results indicated that F-T cycles induced an increase in disruption of CSM muscle microstructure and degradation of collagen. Thus, repeated F-T cycles promoted collagen degradation and structural disorder in CSM, while reducing the quality of CSM, but improving the functional collagen properties of CSM. These findings provide new data support for the development, processing, and quality control of CSM.
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Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim D, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A. Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens. Foods 2022; 11:foods11193006. [PMID: 36230082 PMCID: PMC9563284 DOI: 10.3390/foods11193006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022] Open
Abstract
The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Sung-Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Correspondence:
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Ali S, Ammar Khan M, Rajput N, Naeem M, Zhang W, Li CB, Zhou G. Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles. Food Chem 2022; 386:132691. [PMID: 35339085 DOI: 10.1016/j.foodchem.2022.132691] [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: 10/01/2021] [Revised: 02/09/2022] [Accepted: 03/10/2022] [Indexed: 11/04/2022]
Abstract
This study investigated the relationship of secondary protein structures with textural attributes of chicken breast subjected to 6 freeze (-20 °C) thaw (4 °C for 12 h) cycles. 2DE identified 78 distinct protein spots. Moreover, WB indicated a remarkable increase in the degree of desmin degradation during multiple freeze-thaw (MFT). In addition, the TEM micrographs revealed that MFT remarkably increased the spacing between the muscle fibers, especially from cycles 3 to 5, slightly decreased H-zone, but a remarkable shrinkage of Z-lines, as well as degradation of myofibril structures (Z-line, I-bands, and M-lines). DSC showed shifts in first and second endothermic transition peaks during the 3rd and 5th cycles. Viscoelastic graphs revealed a cycle-dependent decrease in gel-forming ability (G') during MFT. Finally, the MFT chicken breast samples exhibited significantly decreased shear force in a cycle-dependent manner. This study highlighted the critical role of desmin in regulating myofibrillar degradation through various routes and mechanisms.
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Affiliation(s)
- Sher Ali
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China; Department of Meat Science &Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Muhammad Ammar Khan
- Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Nasir Rajput
- Faculty of Animal Husbandry & Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Muhammad Naeem
- Faculty of Animal Husbandry & Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China
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20
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Jiang J, Zhang L, Yao J, Cheng Y, Chen Z, Zhao G. Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin. Front Nutr 2022; 9:914373. [PMID: 35685869 PMCID: PMC9171394 DOI: 10.3389/fnut.2022.914373] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 11/25/2022] Open
Abstract
Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10-50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5-40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a∗ value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing.
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Affiliation(s)
- Junbo Jiang
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Liyuan Zhang
- School of Basic Medicine, Anhui Medical University, Hefei, China
| | - Jianbo Yao
- College of Life Sciences, Anhui Medical University, Hefei, China
| | - Yue Cheng
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Zhongrong Chen
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Gang Zhao
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
- Department of Electronic Science and Technology, University of Science and Technology of China, Hefei, China
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21
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Cao Y, He S, Yu Q, Han L, Zhang W, Zou X. Effects of multiple freeze–thaw cycles on meat quality, nutrients, water distribution and microstructure in bovine rumen smooth muscle. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yinjuan Cao
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Shunzhong He
- Yushu Prefecture Animal Disease Prevention and Control Centre Yushu China
| | - Qunli Yu
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Ling Han
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Wei Zhang
- Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co., Ltd. Linxia China
| | - Xiaohong Zou
- Gansu Qilian Muge Industrial Company Zhangye China
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22
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Kaewkot C, Hung YH, Tan FJ. Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick. Anim Sci J 2022; 93:e13742. [PMID: 35670479 DOI: 10.1111/asj.13742] [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: 06/16/2021] [Revised: 02/22/2022] [Accepted: 04/22/2022] [Indexed: 11/29/2022]
Abstract
This study aimed to determine the effects of multiple freeze-thaw (FT) cycles (0, 1, 2, and 4) on the physicochemical properties, water-holding status, and nutritional values of broiler drumsticks. The results showed that L* (lightness) and b* (yellowness) values, thiobarbituric acid-reactive substances, total volatile basic nitrogen, and total viable counts significantly increased but pH values, protein solubility, and sensorial acceptance decreased after four FT cycles (P ˂ 0.05). The decreases in moisture content thawing loss, centrifugation loss, drip loss, and cooking loss indicated that the water-holding capacities of samples subjected to multiple FT cycles were diminished. Results of cell microstructure analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the occurrence of ruptured muscle cells with decreased fiber diameters and changes in myosin heavy chain band intensity after multiple FT cycles (P ˂ 0.05). As the number of FT cycles increased, the content of total free amino acids and polyunsaturated fatty acids including linoleic (C18:2), linolenic (C18:3), eicosatetraenoic (EPA, C20:5), and docosahexaenoic (DHA, C22:6) acids decreased (P ˂ 0.05). In conclusion, four repeated FT cycles accelerated the deterioration of physiochemical properties, reduced the water-holding status, and considerably impaired sensory characteristics and nutritional values of chicken meat.
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Affiliation(s)
- Chonlathee Kaewkot
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - Yung-Hsun Hung
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - Fa-Jui Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
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23
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Swanson A, Gowen A. Detection of previously frozen poultry through plastic lidding film using portable visible spectral imaging (443-726 NM). Poult Sci 2021; 101:101578. [PMID: 34894425 PMCID: PMC8665413 DOI: 10.1016/j.psj.2021.101578] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/15/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study is to use a portable visible spectral imaging system (443–726 nm) to detect poultry thawed from frozen at the pixel level using multivariate analysis methods commonly used in machine learning (decision tree, logistic regression, linear discriminant analysis [LDA], k-nearest neighbors [KNN], support vector machines [SVM]). The selection of the most suitable method is based on the amount of data required to build an accurate model, computational speed, and the robustness of the model. The training set consists of pixel spectra from packages of chicken thighs without plastic lidding to evaluate the robustness of the models when implemented on the test set with and without plastic lidding. Data subsets were created by randomly selecting 1, 5, 10, 20, and 50% of the pixel spectra of each sample for both the training and test data sets. The subsets of pixel spectra and the full training set were used to train the machine learning algorithms to evaluate how the amount of data influences computational time. Logistic regression was found to be the best algorithm for detecting poultry thawed from frozen with and without plastic lidding film. Although logistic regression and SVM both performed with the same high accuracy and sensitivity for all training subset sizes, the computational time needed to implement SVM makes it the less suitable algorithm for detecting poultry thawed from frozen with and without plastic lidding film.
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Affiliation(s)
- Anastasia Swanson
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland.
| | - Aoife Gowen
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
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24
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Crystallization Behavior and Quality of Frozen Meat. Foods 2021; 10:foods10112707. [PMID: 34828989 PMCID: PMC8620417 DOI: 10.3390/foods10112707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/17/2022] Open
Abstract
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
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25
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Zhu L, Liang X, Lu Y, Tian S, Chen J, Lin F, Fang S. Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry. Foods 2021; 10:foods10102362. [PMID: 34681411 PMCID: PMC8535103 DOI: 10.3390/foods10102362] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/18/2022] Open
Abstract
This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The Deff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.
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Affiliation(s)
- Lin Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Xianrui Liang
- Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Yushuang Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Fubin Lin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
- Correspondence: ; Tel.: +86-13093752831
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Huang H, Wang L, Xiong G, Shi L, Li X, Ding A, Qiao Y, Yang Y, Wu W. Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15877] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Han Huang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Lan Wang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Guangquan Xiong
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Liu Shi
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Xin Li
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Anzi Ding
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yu Qiao
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yuping Yang
- Wuhan Institute for Drug and Medical Device Control Wuhan Hubei China
| | - Wenjing Wu
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
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27
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Wu X, Zhang Z, He Z, Wang Z, Qin F, Zeng M, Chen J. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules 2021; 26:molecules26051264. [PMID: 33652771 PMCID: PMC7956273 DOI: 10.3390/molecules26051264] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/12/2021] [Accepted: 02/18/2021] [Indexed: 12/30/2022] Open
Abstract
The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) and their precursors. We analyzed the relationship among HAAs, AGEs, oxidation, and precursors and found the following results after seven freeze–thaw cycles. The HAAs, Norharman and Harman, were 20.33% and 16.67% higher, respectively. The AGEs, Nε-carboxyethyllysine (CEL) and Nε-carboxymethyllysine (CML), were 11.81% and 14.02% higher, respectively. Glucose, creatine, and creatinine were reduced by 33.92%, 5.93%, and 1.12%, respectively after seven freeze–thaw cycles. Norharman was significantly correlated with thiobarbituric acid reactive substances (TBARS; r2 = 0.910) and glucose (r2 = −0.914). Harman was significantly correlated to TBARS (r2 = 0.951), carbonyl (r2 = 0.990), and glucose (r2 = −0.920). CEL was correlated to TBARS (r2 = 0.992) and carbonyl (r2 = 0.933). These changes suggest that oxidation and the Maillard reaction during freeze–thaw cycles promote HAA and AGE production in raw pork.
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Affiliation(s)
- Xingge Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Yinxiang Group, Xianmen 361100, China;
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (M.Z.); (J.C.); Tel.: +86-510-85919065 (M.Z.)
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (M.Z.); (J.C.); Tel.: +86-510-85919065 (M.Z.)
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Zhou K, Zhang J, Xie Y, Wang Z, Wu X, Li C, Wang W, Zhou H, Xu B. Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles. Meat Sci 2021; 175:108432. [PMID: 33453553 DOI: 10.1016/j.meatsci.2021.108432] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 11/28/2022]
Abstract
This study was designed to evaluate changes in color following pork chop supplementation with porcine hemin, astaxanthin and paprika red in response to repeated freeze-thaw processes. Surface color analyses revealed that hemin significantly enhanced the appearance of the pork chops (P < 0.05), and the coloring efficiency of 0.10% hemin was similar to that of 0.20% astaxanthin and 0.08% paprika red. Sensory evaluations conducted on both raw and fried chops showed that hemin and astaxanthin significantly enhanced the overall acceptability of the chops before and after cooking. The color stability of the pork chops was also evaluated, and the results suggested that the hemin-colored chops were the most stable among the three, upon repeated freeze-thaw cycles. The electronic nose showed that the odor of the hemin-colored samples after 0, 3, and 7 freeze-thaw cycles was better than that of the other two groups. In conclusion, hemin may be a superior supplement for the large scale preparation of prepared pork chop.
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Affiliation(s)
- Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Jie Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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29
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Samantaray S, Mehta NK, Rout B, Majumdar RK, Sharma S, Nayak A, Pal P. Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1854912] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Swapnarani Samantaray
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Banalata Rout
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - R. K. Majumdar
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Ankeeta Nayak
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Prasenjit Pal
- Department of Extension & Social Sciences College of Fisheries, Central Agricultural University, Agartala, India
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30
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Wang X, Hu F, Zhu L, Liu D, Dong Y, Wang C, Wu D. N,N'-Diphenylthiourea electrochemical sensor for the detection of l-glutamate and Aspartate in beef. J Food Sci 2020; 85:3852-3857. [PMID: 33067859 DOI: 10.1111/1750-3841.15494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/04/2020] [Accepted: 09/16/2020] [Indexed: 11/28/2022]
Abstract
This study was conducted to design an electrochemical sensor for detection of l-glutamate (L-Glu) and Aspartate (Asp), which contribute largely to the umami taste of beef. Using N, N'-diphenylthiourea (DPTU), polypyrrole (PPy), and polyvinyl chloride (PVC), a composite electrode (DPTU/PVC/PPy/Pt) was prepared for rapidly electrochemical detection of l-Glu and Asp. The surface morphology of the synthesized functionalized electrode was characterized by Field Emission Scanning Electron Microscopy (FESEM). Potentials of umami amino acids accounted for 97.8%, while six interferential amino acids existed. The linear correlation between the content of l-Glu and Asp in beef broth was studied under different treatment conditions. The sensor compared with an amino acid analyzer well detected the contents of l-Glu and Asp in beef broths, with a coefficient of 0.991 in Pearson correlation analysis and an accuracy of 88.9%. The proposed electrochemical sensor showed good concurrence with previously reported methods and was effectively employed for the quantification of l- Glu and Asp in beef. PRACTICAL APPLICATION: The sensor exhibits the good performance with high stability and high accuracy. And it is a potential sensing platform with good reproducibility, making the proposed method suitable and reliable for routine analysis of L-Glu and Asp in beef. This method was proved promising for quantitative detecting amino acids in beef.
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Affiliation(s)
- Xiaodan Wang
- College of Food Science and Engineering, Jilin University, Changchun, P. R. China
| | - Feng Hu
- College of Food Science and Engineering, Jilin University, Changchun, P. R. China
| | - Lingtao Zhu
- College of Food Science and Engineering, Jilin University, Changchun, P. R. China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, P. R. China
| | - Yanli Dong
- College of Food Science and Engineering, Jilin University, Changchun, P. R. China
| | - Cuilian Wang
- College of Food Science and Engineering, Jilin University, Changchun, P. R. China
| | - Duo Wu
- College of Food Science and Engineering, Jilin University, Changchun, P. R. China
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31
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09255-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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32
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Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Sci 2020; 172:108313. [PMID: 32980723 DOI: 10.1016/j.meatsci.2020.108313] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 °C and thawing at 4 °C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L*-values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 F-T cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of F-T cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chunhui Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinyan Sun
- Animal Husbandry Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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33
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Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Eskridge K, Calkins CR. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display. Meat Sci 2020; 170:108232. [PMID: 32712347 DOI: 10.1016/j.meatsci.2020.108232] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/30/2020] [Accepted: 06/30/2020] [Indexed: 11/30/2022]
Abstract
Consumers consider beef color to be an indicator of freshness and therefore it is a major factor when purchasing beef. The ideal conditions for maintaining color throughout retail display following frozen storage have yet to be well established. Therefore, the objective of this study was to determine the effects of myoglobin oxygenation levels (especially high oxygenation) during freezing on color stability of thawed steaks during retail display (RD) and to determine the impact that frozen storage duration, aging, and packaging films have on meat color after thawing under RD conditions. USDA Choice strip loins (n = 36) were aged for 4 or 20 d. Steaks were randomly assigned to a myoglobin oxygenation level [deoxymyoglobin (DeOxy; packaged within 3 min), oxygenation (Oxy; oxygenated in air for 30 min), or high oxygenation (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (-10 °C). Following either 0, 2, 4, or 6 months of frozen storage at -5 °C, steaks were removed from the packaging and immediately placed under simulated RD conditions for 7 d. During RD, instrumental color and subjective color were measured every day after the initial 24 h thaw period. Steaks were analyzed for instrumental color (L*, a*, b*), a*:b* ratio, percentage oxymyoglobin, metmyoglobin, and deoxymyoglobin, delta E, redness ratio, subjective discoloration, and lipid oxidation. For all days of RD, steaks that were frozen for 0 months had higher a* values (greater redness) than steaks frozen for 6 months which typically had the lowest a* values (P < .0001). HiOxy steaks frozen for 6 months had the lowest amounts of percentage oxymyoglobin than all other frozen storage periods and myoglobin oxygenation levels on days 4-7 of RD (P < .05). The HiOxy steaks frozen for 4 and 6 months had higher percentage metmyoglobin than DeOxy and Oxy, regardless of packaging (P < .05). Delta E, discoloration, and lipid oxidation were greatest for HiOxy steaks compared to Oxy and DeOxy (P < .05). Extended storage brought about detrimental color effects for all differing levels of myoglobin oxygenation. The HiOxy steaks through the first few days of RD and frozen for under 6 months provided had bright cherry red color, similar to that of DeOxy and Oxy. However, with extended frozen storage and RD, HiOxy steaks had worse color characteristics (more discoloration) than the other myoglobin oxygenation levels.
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Affiliation(s)
- M L Henriott
- Department of Animal Science, University of Nebraska, Lincoln 68583-0908, USA
| | - N J Herrera
- Department of Animal Science, University of Nebraska, Lincoln 68583-0908, USA
| | - F A Ribeiro
- Department of Animal Science, University of Nebraska, Lincoln 68583-0908, USA
| | - K B Hart
- Department of Animal Science, University of Nebraska, Lincoln 68583-0908, USA
| | - N A Bland
- Department of Animal Science, University of Nebraska, Lincoln 68583-0908, USA
| | - K Eskridge
- Department of Statistics, University of Nebraska, Lincoln 68583-0908, USA
| | - C R Calkins
- Department of Animal Science, University of Nebraska, Lincoln 68583-0908, USA.
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34
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Cheng H, Song S, Jung EY, Jeong JY, Joo ST, Kim GD. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics. Meat Sci 2020; 169:108206. [PMID: 32526619 DOI: 10.1016/j.meatsci.2020.108206] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/28/2020] [Accepted: 05/29/2020] [Indexed: 11/27/2022]
Abstract
The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the others. Its quality traits except cooking loss were not affected by freeze-thawing (P > .05). However, top round having lower type I and higher type IIX compositions showed lower water-holding capacity and larger discoloration (P < .01) than other beef cuts after freeze-thawing. Increased tenderness after freeze-thawing was observed only for loin (P < .01) which had relatively larger size of type I fibers. In conclusion, individual muscle has different susceptibilities to freezing due to their different MFC. Considering different MFC by meat type when freezing meat will help to prevent excessive deterioration of meat quality.
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Affiliation(s)
- Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Jin-Yeon Jeong
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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35
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ZUANAZZI JSG, GOES ESDR, ALMEIDA FLAD, GOES MD, LARA JAFD, RIBEIRO RP. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.11119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Chen X, Hu L, Chen R, Chen D. Effect of chlorine dioxide and phosphates on the quality of tiger frog (Rana tigrina) meat during 4 °C storage. J Food Sci 2020; 85:1411-1417. [PMID: 32249422 DOI: 10.1111/1750-3841.15123] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 02/29/2020] [Accepted: 03/05/2020] [Indexed: 11/26/2022]
Abstract
Tiger frog (Rana tigrina) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO2 ) on frog meat, optimized the formulation of a phosphate-based enhancement solution by response surface methodology (RSM), and determined the quality parameters (i.e., total aerobic counts [TAC], pH, drip loss, cooking loss, color measurements, shear force, total volatile basic nitrogen [TVB-N], and thiobarbituric acid-reactive substances [TBARS]) of refrigerated frog meat pretreated with ClO2 and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO2 for 3, 5, and 10 min achieved a 0.7-, 0.9- and 0.9-, and 0.8-, 1.4- and 1.6-log CFU/g reduction of TAC, respectively, indicating the antimicrobial efficacy of ClO2 was concentration- and time-dependent with such that higher concentrations and/or longer exposure time achieved greater bacterial reductions. The concentrations of the phosphates, including sodium tripolyphosphate (STPP), sodium pyrophosphate (SPP), and sodium hexametaphosphate (SHMP), were optimized as the formula of 0.3% STPP and 0.45% SPP obtaining the highest water retention of the frog meat. After washed with 70 ppm ClO2 for 10 min and subsequently soaked with 0.3% STPP and 0.45% SPP for 30 min, the frog meat stored at 4 °C shown significantly (P < 0.05) lower TAC (<4.4 log CFU/g) and higher water holding capacity during the whole storage of 12 days, compared to the control. Results indicated that the two-step process may be applicable to slow down deterioration and maintain quality frog meat during refrigeration. PRACTICAL APPLICATION: This research provides a means to slow down deterioration, maintain quality frog meat, and improve stability during refrigeration. Refrigerated frog meat products, which are preferred by consumers with juicier and more tender texture compared to the frozen-thawed meat, could be developed by the frog industry based on the data from this study.
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Affiliation(s)
- Xueying Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Linyan Hu
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Ronghui Chen
- Chongqing Aoqiao Technology Co. Ltd., 355 Longshan Road, Yubei, 401147, China
| | - Dong Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China
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37
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Du X, Chang P, Tian J, Kong B, Sun F, Xia X. Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109140] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Strateva M, Penchev G. HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2020. [DOI: 10.15547/tjs.2020.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The production and supply of fish as food is constantly growing worldwide. Various methods are applied to extend its shelf life, one of them being freezing. According to European Union legislation, the state of the food and its treatment must be indicated on the label. If the food had been frozen prior to marketing and then sold thawed, this information must be provided to the consumer by labelling it. Otherwise, this is considered a fraud to the consumer since freezing significantly degrades the quality of fish. Histological, physicochemical and microbiological changes in the muscle tissue of frozen fish occur. Different methods may be applied to distinguish between fresh and frozen and them thawed fish, of which histological examination is a reliable method.
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39
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Alvarenga TI, Hopkins DL, Ramos EM, Almeida AK, Geesink G. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. Meat Sci 2019; 153:19-25. [DOI: 10.1016/j.meatsci.2019.02.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 10/27/2022]
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40
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Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Sci 2019; 151:24-32. [DOI: 10.1016/j.meatsci.2019.01.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 12/27/2018] [Accepted: 01/09/2019] [Indexed: 11/18/2022]
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41
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Postmortem ageing influences the thawed meat quality of frozen lamb loins. Food Chem 2019; 275:105-112. [DOI: 10.1016/j.foodchem.2018.09.095] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/06/2018] [Accepted: 09/14/2018] [Indexed: 11/16/2022]
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42
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Frelka JC, Phinney DM, Yang X, Knopp MV, Heldman DR, Wick MP, Vodovotz Y. Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:844-853. [PMID: 30003554 DOI: 10.1002/jsfa.9254] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 07/01/2018] [Accepted: 07/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Freezing/thawing meat can result in quality losses as a result of the formation, melting and reformation of ice. These changes in water state can result in alterations in texture, water holding and other key quality attributes. It was hypothesized that magnetic resonance imaging (MRI) could quantify changes in mobility and localization of water as a function of freezing/thawing, which could be correlated with quality measurements. RESULTS Drip loss increased significantly for unbrined samples by over 100% after each freeze/thaw cycle (1.5% to 3.3% to 5.3% drip loss). Brine uptake decreased 50% after 2 cycles (from 53% to 28% mass uptake). Drip loss for brined samples increased after 2 cycles; other attributes were not significantly affected. MRI showed brined samples had less change in both proton density and T2 distributions. High-field nuclear magnetic resonance (NMR) imaging showed greater change in T2 distributions. CONCLUSION As freeze/thaw damage increased, meat quality was reduced in both brined and unbrined chicken breasts, with more prominent changes in unbrined meat. These decreases in quality correlated with changes, albeit small, in water mobility and localization as measured by MRI. High-field NMR micro-imaging showed more dramatic changes in T2 distributions in unbrined samples. These MRI techniques are shown to be useful in the assessment of meat quality after freeze/thaw abuse. © 2018 Society of Chemical Industry.
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Affiliation(s)
- John C Frelka
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - David M Phinney
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Xiangyu Yang
- Department of Radiology, The Ohio State University, Columbus, OH, USA
| | - Michael V Knopp
- Department of Radiology, The Ohio State University, Columbus, OH, USA
| | - Dennis R Heldman
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
- Department of Food, Agricultural, and Biological Science, The Ohio State University, Columbus, OH, USA
| | - Macdonald P Wick
- Department of Animal Science, The Ohio State University, Columbus, OH, USA
| | - Yael Vodovotz
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
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Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. Meat Sci 2019; 147:44-52. [DOI: 10.1016/j.meatsci.2018.08.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/17/2018] [Accepted: 08/24/2018] [Indexed: 12/14/2022]
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Luan L, Sun Y, Yuan C, Ishimura G, Chen S, Hu Y. Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1517780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lanlan Luan
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hanghzou, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Gakushi Ishimura
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Shiguo Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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Tan M, Lin Z, Zu Y, Zhu B, Cheng S. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI. Food Res Int 2018; 109:65-71. [DOI: 10.1016/j.foodres.2018.04.029] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/13/2018] [Accepted: 04/14/2018] [Indexed: 11/25/2022]
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46
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Wang Z, He Z, Li H. The effect of repeated freeze-thaw cycles on the meat quality of rabbit. WORLD RABBIT SCIENCE 2018. [DOI: 10.4995/wrs.2018.8616] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em><0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em><0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em><0.05), and non-haeme iron levels markedly increased (<em>P</em><0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>
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Bellés M, Alonso V, Roncalés P, Beltrán JA. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2871-2879. [PMID: 29143965 DOI: 10.1002/jsfa.8780] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 11/06/2017] [Accepted: 11/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl-α-tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops. RESULTS Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth. CONCLUSION Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marc Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Verónica Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V. Effect of high pressure treatment on the color of fresh and processed meats: A review. Crit Rev Food Sci Nutr 2017; 59:228-252. [DOI: 10.1080/10408398.2017.1363712] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- K. H. Bak
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
| | - T. Bolumar
- CSIRO, Agriculture and Food, Meat Science Team, Coopers Plains, Queensland, Australia
| | - A. H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Skara, Sweden
| | | | - V. Orlien
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
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Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Sci 2017; 125:16-21. [DOI: 10.1016/j.meatsci.2016.11.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 11/13/2016] [Accepted: 11/15/2016] [Indexed: 10/20/2022]
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50
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Sutton AO, Strickland D, Norris DR. Food storage in a changing world: implications of climate change for food-caching species. ACTA ACUST UNITED AC 2016. [DOI: 10.1186/s40665-016-0025-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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