1
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Guo Y, Cao Z, Weng K, Zhang Y, Zhang Y, Chen G, Xu Q. Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat. Food Chem X 2024; 23:101685. [PMID: 39220418 PMCID: PMC11365293 DOI: 10.1016/j.fochx.2024.101685] [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: 04/10/2024] [Revised: 06/30/2024] [Accepted: 07/20/2024] [Indexed: 09/04/2024] Open
Abstract
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOCs) and bacterial community structure of chilled goose meat during storage were investigated. The results showed that numerous VOCs were produced during the fresh goose meat storage, including aldehydes (nonanal, (E)-2-octenal, hexanal, tetradecanal), alcohol (1-octen-3-ol), furan (2-pentylfuran), and carboxylic acids (methyl diethyldithiocarbamate), which might be a breakdown product during spoilage. In addition, there were slight fluctuations in fatty acid profiles and amino acid contents. Furthermore, bacterial community diversity decreased with prolonged storage. Also, Pseudomonas and Acinetobacter were the dominant spoilage bacteria contributing to nonanal and methyl diethyldithiocarbamate generation. Taken together, these data provide insights into the characterization of VOCs and the bacterial community of chilled goose meat, which will help to further control the microbial quality of chilled meat.
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Affiliation(s)
- Yujiao Guo
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhengfeng Cao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Kaiqi Weng
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yang Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yu Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guohong Chen
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qi Xu
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
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2
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Gao HH, Gao X, Kong WQ, Yuan JY, Zhang YW, Wang XD, Liu HM, Qin Z. Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu. J Food Sci 2024; 89:3759-3775. [PMID: 38706376 DOI: 10.1111/1750-3841.17092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 03/21/2024] [Accepted: 04/09/2024] [Indexed: 05/07/2024]
Abstract
Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein-rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound-assisted acid-catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose-dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust-plus-interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry. PRACTICAL APPLICATION: Chinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep-fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry.
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Affiliation(s)
- Hui-Hui Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Xin Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Wan-Qing Kong
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Jing-Yang Yuan
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Yi-Wei Zhang
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhao Qin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
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3
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Sarmiento-García A, Rubio B, Martinez B, García JJ, Vieira C. Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork. Anim Sci J 2024; 95:e13934. [PMID: 38581380 DOI: 10.1111/asj.13934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 04/08/2024]
Abstract
This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Beatriz Martinez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Juan-José García
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Ceferina Vieira
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
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4
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Ruiz D, Uscátegui YL, Diaz L, Arrieta-Pérez RR, Gómez-Tejedor JA, Valero MF. Obtention and Study of Polyurethane-Based Active Packaging with Curcumin and/or Chitosan Additives for Fruits and Vegetables-Part I: Analysis of Morphological, Mechanical, Barrier, and Migration Properties. Polymers (Basel) 2023; 15:4456. [PMID: 38006180 PMCID: PMC10674213 DOI: 10.3390/polym15224456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Several polyurethane-formulated films with curcumin and/or chitosan additives for food packaging have been previously obtained. The study examines the effect of the additives on the film's morphological, mechanical, barrier, and migration properties. Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), water contact angle, thermogravimetric and differential thermal analysis (TGA and DTGA), differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), oxygen transmission rate (OTR), water vapor transmission rate (WVTR), and the overall and specific migration tests were conducted. The results show that the presence of chitosan significantly increased the overall migration and mechanical properties, such as the elongation at break, tensile strength, and Young's modulus of most polyurethane formulations, while curcumin had a minor influence on the mechanical performance. Based on the results, formulations with curcumin but without chitosan are suitable for food packaging.
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Affiliation(s)
- David Ruiz
- Energy, Materials and Environment Group GEMA, School of Engineering, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá., Chía 140013, Colombia; (D.R.); (Y.L.U.); (R.R.A.-P.); (M.F.V.)
| | - Yomaira L. Uscátegui
- Energy, Materials and Environment Group GEMA, School of Engineering, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá., Chía 140013, Colombia; (D.R.); (Y.L.U.); (R.R.A.-P.); (M.F.V.)
| | - Luis Diaz
- Bioprospecting Research Group, School of Engineering, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá., Chía 140013, Colombia
| | - Rodinson R. Arrieta-Pérez
- Energy, Materials and Environment Group GEMA, School of Engineering, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá., Chía 140013, Colombia; (D.R.); (Y.L.U.); (R.R.A.-P.); (M.F.V.)
| | - José A. Gómez-Tejedor
- Centre for Biomaterials and Tissue Engineering, Universitat Politècnica de València, 46022 Valencia, Spain;
- Biomedical Research Networking Centre in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), 46022 Valencia, Spain
| | - Manuel F. Valero
- Energy, Materials and Environment Group GEMA, School of Engineering, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá., Chía 140013, Colombia; (D.R.); (Y.L.U.); (R.R.A.-P.); (M.F.V.)
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5
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Zduńczyk W, Tkacz K, Modzelewska-Kapituła M. The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin. Foods 2023; 12:foods12102013. [PMID: 37238830 DOI: 10.3390/foods12102013] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/09/2023] [Accepted: 05/13/2023] [Indexed: 05/28/2023] Open
Abstract
During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.
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Affiliation(s)
- Weronika Zduńczyk
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
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6
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Improving modification of structures and functionalities of food macromolecules by novel thermal technologies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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7
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Cheng Z, Pan W, Xian W, Yu J, Weng X, Benjakul S, Guidi A, Ying X, Deng S. Effects of various logistics packaging on the quality and microbial variation of bigeye tuna (Thunnus obesus). Front Nutr 2022; 9:998377. [PMID: 36159488 PMCID: PMC9505698 DOI: 10.3389/fnut.2022.998377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/15/2022] [Indexed: 11/13/2022] Open
Abstract
Bigeye tuna (Thunnus obesus) is an economically valuable ocean fish species. It is susceptible to contamination during storage and transportation. Having proper transportation packaging and stable temperature during transportation are critical to prevent quality deterioration. However, the influence of packaging on retaining freshness in transit remains unknown. Here, the impact of different transportation packaging on the quality and microbiological variation of bigeye tuna during the logistics process was investigated by measuring physical-chemical indexes and microbial diversity. It turned out that aluminum foil paper (AFP) group had minimum temperature fluctuation, exhibited preferable water retaining capacity and color protection effect. AFP packaging could efficiently prevent TVB-N increase and microbial growth. After 40 h, the TVB-N value was 21.28 mg/100 g and microbial total plate count was 3.53 lg CFU/g, which was within the acceptable range. Temperature fluctuations and packaging materials had a major effect on the microbial community structure of bigeye tuna. Chitinophagaceae, Acinetobacter, and Knoellia were dominant in the AFP group, while Pseudomonas, Acinetobacter, and Macrococcus were dominant in the expanded polystyrene foam (EPSF) and European logistics (EUL) groups. AFP packaging could effectively slow down the growth and reproduction of Pseudomonas, restraining the growth of microorganisms and preserve the quality of bigeye tuna. This study provides insights into understanding the effects of packaging material on maintaining quality during logistics transportation.
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Affiliation(s)
- Zhizhen Cheng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Weicong Pan
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Wendong Xian
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, China
| | - Xudong Weng
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Alessandra Guidi
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Pisa, Italy
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, China
- *Correspondence: Xiaoguo Ying
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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8
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Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Shen S, Liu F, Chen Y, Xie H, Hu H, Ren S, Ding Z, Bu Q. Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics. Food Res Int 2022; 157:111251. [DOI: 10.1016/j.foodres.2022.111251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 11/29/2022]
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10
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The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels. Food Res Int 2022; 157:111425. [DOI: 10.1016/j.foodres.2022.111425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 11/23/2022]
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11
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Xing M, Liu S, Yu Y, Guo L, Wang Y, Feng Y, Fei P, Kang H, Ali MA. Antibacterial Mode of Eucommia ulmoides Male Flower Extract Against Staphylococcus aureus and Its Application as a Natural Preservative in Cooked Beef. Front Microbiol 2022; 13:846622. [PMID: 35350615 PMCID: PMC8957902 DOI: 10.3389/fmicb.2022.846622] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 02/10/2022] [Indexed: 12/05/2022] Open
Abstract
The research was conducted to elucidate the antibacterial performance and mode of action of Eucommia ulmoides male flower extract (EUMFE) against Staphylococcus aureus and its application as a natural preservative in cooked beef. The antibacterial activity was evaluated by determining the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericide concentration (MBC). The changes in membrane potential, contents of bacterial DNA and protein, integrity and permeability of the cell membrane, and cell morphology were analyzed to reveal the possible mode of action. The effect of EUMFE on the counts of S. aureus, pH, color, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of the cooked beef stored at 4°C for 9 days were studied. The results showed that the DIZ, MIC, and MBC of EUMFE against S. aureus were 12.58 ± 0.23 mm, 40 mg/mL, and 80 mg/mL, respectively. The mode of action of EUMFE against S. aureus included hyperpolarization of cell membrane, decrease in bacterial DNA and protein contents, destruction of cell membrane integrity, increase in cell membrane permeability, and damage of cell morphology. After treatments with EUMFE, the growth of S. aureus and lipid oxidation in cooked beef were significantly inhibited (P < 0.05). The pH and TVB-N values of cooked beef treated with EUMFE were significantly reduced as compared to control group (P < 0.05). The color of cooked beef samples containing EUMFE showed decreased L* and b* values, and increased a* and ΔE* values. Therefore, our findings showed that EUMFE had a good antibacterial effect on S. aureus, and provided a theoretical basis for the application of EUMFE as a natural preservative in the preservation of cooked beef.
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Affiliation(s)
- Min Xing
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Shun Liu
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Yaping Yu
- Key Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ling Guo
- Key Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Yage Feng
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China.,School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Huaibing Kang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Md Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
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12
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Shi S, Feng J, An G, Kong B, Wang H, Pan N, Xia X. Dynamics of heat transfer and moisture in beef jerky during hot air drying. Meat Sci 2021; 182:108638. [PMID: 34329856 DOI: 10.1016/j.meatsci.2021.108638] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 07/13/2021] [Accepted: 07/20/2021] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60 °C, and corresponding times were 0.5 h - 1 h - 2.5 h, 0.5 h - 2 h - 1.5 h, 1 h - 1 h - 2 h and 1 h - 2 h - 1 h in 4 groups. With increasing temperature, moisture content and diffusivity of the sample decreased, the surface temperature, moisture migration, muscle shrinkage and the gaps (spacing) between muscle fibres increased. The jerky in groups 3 and 4 attained high overall acceptability. The jerky dried at 40 °C for 1 h, 50 °C for 1 h and 60 °C for 2 h had highest quality. The results cover the range of temperature and time used in beef drying and can be used to optimize the drying process of beef.
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Affiliation(s)
- Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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13
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Liang C, Zhang D, Zheng X, Wen X, Yan T, Zhang Z, Hou C. Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat. Food Sci Anim Resour 2021; 41:509-526. [PMID: 34017958 PMCID: PMC8112314 DOI: 10.5851/kosfa.2021.e15] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 01/19/2023] Open
Abstract
This study was aimed to compare the physicochemical properties and bacterial
community structure of tray-packaged fresh lamb meat under different storage
temperatures, such as 4°C (chilling), −1.5°C
(supercooling), −4°C (superchilling) and −9°C
(sub-freezing). The total viable counts (TVC), total volatile base nitrogen
(TVB-N), bacterial diversity and metabolic pathways were investigated. The
results indicated that the shelf life of superchilling and sub-freezing storage
was over 70 d, which was significantly longer than that of chilling and
supercooling storage. TVC and TVB-N values showed an increasing trend and were
correlated well (R2>0.92). And the TVB-N values of lamb meat
were exceeded the tolerable limit (15 mg/100 g) only found under chilling and
supercooling storage during storage period. At the genus level,
Pseudomonas was the core spoilage bacteria then followed
Brochothrix for chilling and supercooling storage.
Pseudomonas, Ralstonia,
Psychrobacter and Acinetobacter were the
dominant spoilage bacteria for superchilling and sub-freezing storage.
Furthermore, the bacterial community diversity of lamb meat stored at chilling
and supercooling storage decreased with the storage time prolonged, which was
opposite to the outcome of meat stored under superchilling and sub-freezing
storage. For chilling and supercooling storage, the abundance of main
metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of
bacteria increased with the storage time prolonged, which was opposite to
superchilling storage. This may be related to the bacteria community diversity
and the formation of dominant spoilage bacteria. In conclusion, this work
provides data for the preservation of fresh lamb meat which will benefit the
meat industry.
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Affiliation(s)
- Ce Liang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangyuan Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongjing Yan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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14
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Wang Z, He Z, Zhang D, Li H. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1953-1962. [PMID: 32918299 DOI: 10.1002/jsfa.10811] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/15/2020] [Accepted: 09/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50 ) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL-1 , respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zefu Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Engineering Research Center of Regional Food, Chongqing, China
| | - Dong Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Engineering Research Center of Regional Food, Chongqing, China
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15
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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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16
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Wang Z, He Z, Zhang D, Chen X, Li H. Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Zefu Wang
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Zhifei He
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
- Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Dong Zhang
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Xiaosi Chen
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Hongjun Li
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
- Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
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17
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Jin Y, Jiang C, Jiao Y, Llave Y, Fukuoka M, Sakai N. Analysis of ohmic heating of yellowtail (Seriola quinqueradiata) fillets at high frequencies by 3D simulation—Effect of ohmic heating system (batch and pseudo-continuous), sample shape, and size. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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19
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Hassoun A, Aït-Kaddour A, Sahar A, Cozzolino D. Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02510-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
AbstractThermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.
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20
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Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology 2020; 57:2461-2471. [PMID: 32549596 DOI: 10.1007/s13197-020-04281-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2019] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
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21
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Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach. Meat Sci 2020; 163:108089. [DOI: 10.1016/j.meatsci.2020.108089] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 01/28/2020] [Accepted: 02/11/2020] [Indexed: 11/19/2022]
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22
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Aydin C, Kurt Ü, Kaya Y. Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1741752] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Cem Aydin
- Agriculture And Rural Development Support Institution, Amasya Provincial Coordination Unit, Amasya, Turkey
| | - Ünal Kurt
- Technology Faculty, Electrical and Electronics Engineering, Amasya University, Amasya, Turkey
| | - Yalçın Kaya
- Faculty of Fisheries, Department of Fish Processing Technology, Sinop University, Sinop, Turkey
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23
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Tian X, Shao L, Yu Q, Silva‐Vera W, Li X, Dai R. Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14377] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Wladimir Silva‐Vera
- Department of Biotechnology Universidad Tecnológica Metropolitana Ñuñoa Santiago Chile
| | - Xingmin Li
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
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24
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Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation. Curr Microbiol 2020; 77:826-835. [PMID: 31925515 DOI: 10.1007/s00284-020-01873-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 01/02/2020] [Indexed: 10/25/2022]
Abstract
The nutritional value of mutton chop rolls is gradually recognized by people, but it is easy to cause microbial contamination during storage, leading to spoilage and shortening of storage time. The bacterial diversity of mutton chop rolls in different cold preservation time was analyzed to explore the main pathogens of spoilage of mutton chop rolls. At the same time, the oxidative state of myoglobin and the change of mitochondrial Metmyoglobin (MMb) Reduction Ability (MRA) in different cold preservation were studied. It lays a foundation for further study on the mechanism of meat color stabilization of mutton chop rolls during cold preservation. A total of 10,123,180 effective Tags were obtained from three samples with different cold preservation time by high throughput sequencing. The relative abundance of Pseudomonas was the highest in the samples refrigerated for 8 days, Acinetobacter, Brochothrix and Lactobacillales showed the highest relative abundance in the samples refrigerated for 4 days, which were closely related to the deterioration of mutton chop rolls and color deterioration. With the increase of cold preservation time, Oxymyoglobin (OMb) content decreased and Metmyoglobin (MMb) content increased. MRA was negatively correlated with MMb. The content of NADH was extremely significant difference with OMb and MMb. At the same time, the content of NADH was a significant difference with MRA. This study provides theoretical basis for prolonging the shelf life, maintaining meat color stability, improving the quality of mutton chop rolls. And it also plays a certain role in promoting the production and consumption of chilled meat.
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25
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Mirsadeghi H, Alishahi A, Ojagh M, Pourashouri P. The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (
Huso huso
) fillet. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14253] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hojat Mirsadeghi
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Alishahi
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdi Ojagh
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Parastoo Pourashouri
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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26
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Zhang G, Huang X, Fu Z, Taha Jilani M, Luo H, Li X. Correlation between physical properties and freshness of chilled mutton in China. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guoxiang Zhang
- Beijing Laboratory of Food Quality and Safety, College of Engineering China Agricultural University Beijing P.R. China
| | - Xiaoyan Huang
- Beijing Laboratory of Food Quality and Safety, College of Engineering China Agricultural University Beijing P.R. China
| | - Zetian Fu
- Beijing Laboratory of Food Quality and Safety, College of Engineering China Agricultural University Beijing P.R. China
| | | | - Hailing Luo
- China Agricultural University Beijing P.R. China
| | - Xinxing Li
- China Agricultural University Beijing P.R. China
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27
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Wang Z, He Z, Emara AM, Gan X, Li H. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. Food Chem 2019; 288:405-412. [PMID: 30902311 DOI: 10.1016/j.foodchem.2019.02.126] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 12/28/2022]
Abstract
The effects of malondialdehyde (MDA) as a byproduct of lipid oxidation on myoglobin and myofibrillar proteins (MP) oxidations in muscle homogenates containing components native to rabbit muscle were investigated. For myoglobin, MDA could lead to increase in metmyoglobin percentage. For MP, MDA could promote protein carbonylation and loss of tryptophan fluorescence. In addition, MDA could affect reactive oxygen species (ROS)-generating system by promoting the formation of hypervalent myoglobin species and release of non-heme iron. The result of MDA-MP adducts fluorescence intensity indicated that ROS-generating systems may be the main reason for protein carbonylation at the later of incubation treatment. SDS-PAGE analysis revealed that the ability of ROS-generating systems to facilitate protein oxidation was enhanced with MDA, which was responsible for the formation of protein cross-linking throughout incubation treatment. Taken together, the ability of MDA on promoting the oxidation of MP in rabbit muscle homogenates may be relied on both adduct reactions and the influence on ROS-generating system.
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Affiliation(s)
- Zhaoming Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China
| | - A M Emara
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiao Gan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China.
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28
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Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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29
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Wang Z, He Z, Gan X, Li H. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Sci 2018; 146:131-139. [DOI: 10.1016/j.meatsci.2018.08.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 08/04/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
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30
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Xia T, Zhao X, Yu X, Li L, Zhou G, Han M, Xu XL. Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1505754] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Tianlan Xia
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xiaoling Yu
- College of food science and technology, Henan Agricultural University, Zhenzhou, PR China
| | - Ling Li
- College of Life Science and Technology, Linyi University, Linyi, PR China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xing-lian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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31
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Jiang Q, Han J, Gao P, Yu L, Xu Y, Xia W. Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489835] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingwen Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lixia Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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32
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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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33
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Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9847-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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34
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Portugal Zegarra MDCC, Santos AMP, Silva AMAD, Melo EDA. Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Andrelina Maria Pinheiro Santos
- Departamento de Engenharia de Alimentos; Universidade Federal de Pernambuco, Av. Professor Moraes Rego, 1235, 50670901; Recife Pernambuco Brasil
| | - Argélia Maria Araújo Dias Silva
- Departamento de Zootecnia; Universidade Federal Rural de Pernambuco, Rua Manoel de Medeiros s/n, 52171900 Recife; Pernambuco Brasil
| | - Enayde de Almeida Melo
- Departamento de Ciências Domésticas; Universidade Federal Rural de Pernambuco, Rua Manoel de Medeiros s/n, 52171900 Recife; Pernambuco Brasil
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Zeng M, Wang J, Zhang M, Chen J, He Z, Qin F, Xu Z, Cao D, Chen J. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties. Food Chem 2018; 239:111-118. [DOI: 10.1016/j.foodchem.2017.06.097] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 04/27/2017] [Accepted: 06/18/2017] [Indexed: 12/22/2022]
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36
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Kulig D, Zimoch-Korzycka A, Król Ż, Oziembłowski M, Jarmoluk A. Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork. Molecules 2017; 22:E98. [PMID: 28067840 PMCID: PMC6155891 DOI: 10.3390/molecules22010098] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 12/25/2016] [Accepted: 01/04/2017] [Indexed: 12/17/2022] Open
Abstract
Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed. Application analyses of hydrosol were performed during 0, 7, and 14 days of refrigerated storage in MAP (modified atmosphere packaging). Ferric reducing antioxidant power (FRAP) and (2,2-diphenyll-picrylhydrazyl (DPPH) analysis confirmed the antioxidant properties of A, C, and PEC. Sample C (1.0%) was characterized by the highest DPPH value (174.67 μM Trolox/mL) of all variants. PEC samples consisted of A 0.3%/C 1.0% and A 0.6%/C 1.0% were characterized by the greatest FRAP value (~7.21 μM Fe2+/mL) of all variants. TAC losses caused by thermal treatment of meat were reduced by 45% by coating meat with experimental hydrosols. Application of PEC on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage.
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Affiliation(s)
- Dominika Kulig
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Żaneta Król
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Maciej Oziembłowski
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
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Dong T, Song S, Liang M, Wang Y, Qi X, Zhang Y, Yun X, Jin Y. Gas Permeability and Permselectivity of Poly(L-Lactic Acid)/SiOxFilm and Its Application in Equilibrium-Modified Atmosphere Packaging for Chilled Meat. J Food Sci 2016; 82:97-107. [DOI: 10.1111/1750-3841.13560] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 09/24/2016] [Accepted: 10/23/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Tungalag Dong
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Shuxin Song
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Min Liang
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Yu Wang
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Xiaojing Qi
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Yuqin Zhang
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Xueyan Yun
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
| | - Ye Jin
- College of Food Science and Engineering; Inner Mongolia Agricultural Univ; 306 Zhaowuda Road Hohhot Inner Mongolia 010018 China
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38
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Turp GY. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Sci 2016; 121:40-46. [DOI: 10.1016/j.meatsci.2016.05.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 05/17/2016] [Accepted: 05/24/2016] [Indexed: 10/21/2022]
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39
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Lascorz D, Torella E, Lyng JG, Arroyo C. The potential of ohmic heating as an alternative to steam for heat processing shrimps. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Wu W, Yu QQ, Fu Y, Tian XJ, Jia F, Li XM, Dai RT. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage. J Proteomics 2016; 147:108-118. [DOI: 10.1016/j.jprot.2015.10.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 10/19/2015] [Accepted: 10/26/2015] [Indexed: 12/26/2022]
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41
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Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZA, Kaka U, Imlan JC, Abubakar AA, Adeyemi KD, Sazili AQ. Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. PLoS One 2016; 11:e0152661. [PMID: 27035716 PMCID: PMC4817978 DOI: 10.1371/journal.pone.0152661] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 03/17/2016] [Indexed: 02/02/2023] Open
Abstract
The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Jurhamid Columbres Imlan
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ahmed Abubakar Abubakar
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Tian X, Wu W, Yu Q, Hou M, Jia F, Li X, Dai R. Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.013] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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43
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Chumngoen W, Chen HY, Tan FJ. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions. Anim Sci J 2016; 87:1536-1544. [DOI: 10.1111/asj.12589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 11/16/2015] [Accepted: 11/27/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Wanwisa Chumngoen
- Department of Animal Science; National Chung Hsing University; Taichung Taiwan
| | - Hsin-Yi Chen
- 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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44
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Jully KMM, Toto CS, Were L. Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Sabow AB, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Ab Kadir MZA, Nakyinsige K, Kaka U, Adeyemi KD. Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat. Anim Sci J 2016; 87:816-26. [PMID: 26890722 DOI: 10.1111/asj.12496] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 06/03/2015] [Accepted: 06/08/2015] [Indexed: 11/29/2022]
Abstract
Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Zeiad Amjad Aghwan
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Animal Science, College of Agriculture, University of Mosul, Mosul, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Veterinary, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Centre for Electromagnetic and Lighting Protection Research (CELP), Selangor, Malaysia
| | - Khadijah Nakyinsige
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Food Science and Nutrition, Islamic University, Mbale, Uganda
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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46
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Jin Y, Cheng YD, Fukuoka M, Sakai N. Electrical Conductivity of Yellowtail (Seriola quinqueradiata) Fillets During Ohmic Heating. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1546-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Wu W, Gao XG, Dai Y, Fu Y, Li XM, Dai RT. Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.030] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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