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Liu S, Shao L, Gong J, Sheng J, Ning Z, Xu X, Wang H. Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen. Food Chem 2024; 457:140155. [PMID: 38908241 DOI: 10.1016/j.foodchem.2024.140155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/05/2024] [Accepted: 06/16/2024] [Indexed: 06/24/2024]
Abstract
Chilled meat frequently suffered microbial spoilage because bacteria can secrete various proteases that break down the proteins. In this study, Pseudomonas fragi NMC 206 exhibited a temperature-dependent secretion pattern, with the ability to release the specific protease only below 25 °C. It was identified as alkaline protease AprA by LC-MS/MS, with the molecular weight of 50.4 kDa, belonging to the Serralysin family metalloprotease. Its significant potential for meat spoilage in situ resulted in alterations in meat color and sensory evaluation, as well as elevated pH, total volatile basic nitrogen (TVB-N) and the formation of volatile organic compounds (VOCs). The hydrolysis of meat proteins in vitro showed that AprA possessed a considerable proteolysis activity and degradation preferences on meat proteins, especially its ability to degrade myofibrillar and sarcoplasmic proteins, rather than collagen. These observations demonstrated temperatures regulated the secretion of AprA, which was closely related to chilled chicken spoilage caused by bacteria. These will provide a new basis for the preservation of meat products at low temperatures.
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Affiliation(s)
- Silu Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Liangting Shao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junming Gong
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junsheng Sheng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhenzhen Ning
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China.
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Ribeiro-Sanches MA, Martins MJN, Borges-Machado AL, de Almeida MJ, Fonseca BG, Polachini TC, Telis-Romero J. Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production. Meat Sci 2024; 212:109463. [PMID: 38401357 DOI: 10.1016/j.meatsci.2024.109463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/02/2024] [Accepted: 02/20/2024] [Indexed: 02/26/2024]
Abstract
Pork belly brining is a time-consuming step of bacon production that needs to be studied and enhanced through suitable technologies. In this sense, this study aimed at evaluating the impact of ultrasound (US), mechanical agitation (AG), and static brine (SB) on the kinetics of water loss (WL), solids gain (SG), and salt content (SC) of pork belly during brining under different temperatures. Mathematical models were used to estimate mass transfer rates, equilibrium parameters, and thermodynamic properties. Peleg model was chosen as the most suitable model to predict the kinetics experimental data (Radj2 ≥ 0.979 and RMSE ≤ 0.014). The increase in the brine temperature increased WL, SG, and SC for all treatments. Nonlinear effects of temperature were observed for WL, SG, and SC, following an Arrhenius-type behavior. The assistance of ultrasound significantly enhanced the velocity of WL, SG, and SC by 32-56%, while AG improved by 18-39% both compared to SB. Brining was considered an endothermic and non-spontaneous process through the thermodynamic assessment. The increase in temperature and the AG and US processes accelerated the formation of the activated complex. The application of ultrasound was considered the most suitable technology to reduce the brining time. However, significant improvements can be obtained by mechanical agitation. Therefore, both methods can be used to reduce the time processing of pork belly aiming at accelerating the bacon production process.
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Affiliation(s)
- Marcio Augusto Ribeiro-Sanches
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil.
| | - Maria Júlia Neves Martins
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - André Luiz Borges-Machado
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Micael José de Almeida
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Bruna Grassetti Fonseca
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Tiago Carregari Polachini
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Javier Telis-Romero
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
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Sanches MAR, de Paiva GB, Darros-Barbosa R, Silva-Barretto ACD, Telis-Romero J. Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures. Meat Sci 2023; 199:109128. [PMID: 36738590 DOI: 10.1016/j.meatsci.2023.109128] [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: 11/08/2022] [Revised: 01/10/2023] [Accepted: 01/25/2023] [Indexed: 01/30/2023]
Abstract
Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.
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Affiliation(s)
- Marcio Augusto Ribeiro Sanches
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil
| | - Gilmar Borges de Paiva
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil; Federal Institute of Education, Science, and Technology of Mato Grosso, IFMT, Highway MT 235, KM 12, Rural Zone, Zip Code 78360-000 Campo Novo of Parecis, MT, Brazil
| | - Roger Darros-Barbosa
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil
| | - Andrea Carla da Silva-Barretto
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil.
| | - Javier Telis-Romero
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil
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Xiao-Hui G, Jing W, Ye-Ling Z, Ying Z, Qiu-Jin Z, Ling-Gao L, Dan C, Yan-Pei H, Sha G, Ming-Ming L. Mediated curing strategy: An overview of salt reduction for dry-cured meat products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Gong Xiao-Hui
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Wan Jing
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Zhou Ye-Ling
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhou Ying
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhu Qiu-Jin
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Liu Ling-Gao
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Chen Dan
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Huang Yan-Pei
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Gu Sha
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Li Ming-Ming
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
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Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying. Foods 2021; 10:foods10081846. [PMID: 34441622 PMCID: PMC8393624 DOI: 10.3390/foods10081846] [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: 06/11/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 11/17/2022] Open
Abstract
This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25-45 °C) and duration (up to 300 min) on water activity (aw) and transport phenomena during OD, was modelled. The effective diffusion coefficients, drying time and energy consumption, were also calculated during air-drying at 50-70 °C. At optimum OD conditions (90 min, 45 °C), the highest water loss and solid gain ratio were achieved, while the aw (equal to an initial value 0.986) was decreased to 0.929. Air-drying time of OD- and control samples was estimated at 12 and 21 h, at 60 °C, respectively, decreasing the required energy by up to 31.1%. Quality of dried figs was systematically monitored during storage. OD-assisted air-drying led to a product of improved quality and extended shelf-life.
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Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 2021; 26:molecules26092727. [PMID: 34066449 PMCID: PMC8124957 DOI: 10.3390/molecules26092727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/17/2022] Open
Abstract
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
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Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110352] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Giannoglou M, Koumandraki H, Andreou V, Dermesonlouoglou E, Katsaros G, Taoukis P. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02484-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Dimakopoulou-Papazoglou D, Katsanidis E. Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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