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Guo L, Zhang X, Hong C, Liu N, Ouyang N, Chen J, Ashokkumar M, Ma H. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure. Food Chem 2024; 447:138950. [PMID: 38492292 DOI: 10.1016/j.foodchem.2024.138950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 02/28/2024] [Accepted: 03/03/2024] [Indexed: 03/18/2024]
Abstract
To better understanding the effects of ultrasonic marination on the porcine tissue, the moisture migration and microstructure were investigated in this study. Additionally, the acoustic field distribution was analysis using COMSOL Multiphysics. The low-filed NMR results demonstrated that ultrasonic curing induced a leftward shift in T21 and a rightward shift in T22, accompanied by a significant reduction in A22, thereby enhancing the water-holding capacity of pork. The SEM and TEM observation showed that the presence of larger interstitial gaps between muscle fibers facilitated the diffusion of NaCl. The simulation analysis revealed that the acoustic field at 26.8 kHz showed minimal standing wave effects and more pronounced cavitation, which was the main reason for the best curing effect at this frequency. The scale-up test showed the NaCl content in pork reached 1% after ultrasound curing, indicating the potential application of ultrasonic marination technology in domestic refrigerators.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Ning Liu
- Zhongba Hope Primary School, Yingbin North Road, Youyu 037200, Shanxi, China
| | - Ningning Ouyang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Junlin Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
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Liu X, Zhou K, Chen B, Xie Y, Ma Y, Zhou H, Xu B. Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation. J Texture Stud 2024; 55:e12835. [PMID: 38778604 DOI: 10.1111/jtxs.12835] [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: 10/30/2023] [Revised: 03/07/2024] [Accepted: 04/02/2024] [Indexed: 05/25/2024]
Abstract
Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.
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Affiliation(s)
- Xiaoyan Liu
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Bo Chen
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei, China
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3
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Baskaya-Sezer D. The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract. J Food Sci 2023; 88:4962-4973. [PMID: 37960937 DOI: 10.1111/1750-3841.16830] [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: 07/25/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023]
Abstract
This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high-pressure (HP) (100 MPa/60°C/30 min), or HP-assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP-assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water-holding capacity of SDF more than twofold as compared to the levels measured in untreated-SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP-assisted enzymatic treatment. For the textural properties of jelly, HP-assisted enzymatic treated-SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated-SDF. It was followed by HP-treated SDF jelly. The results showed that HP-assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP-assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect. PRACTICAL APPLICATION: High-pressure-assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated-fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated-fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.
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Affiliation(s)
- Duygu Baskaya-Sezer
- Amasya Social Sciences Vocational School, Amasya University, Amasya, Türkiye
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4
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Huang X, Tu Z, Liu W, Wu C, Wang H. Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage. Food Chem 2023; 414:135683. [PMID: 36808028 DOI: 10.1016/j.foodchem.2023.135683] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 02/07/2023] [Accepted: 02/10/2023] [Indexed: 02/21/2023]
Abstract
The quality changes and main metabolites of rice-crayfish (DT), intensive crayfish (JY), and lotus pond crayfish (OT) under three culture patterns during partial freezing were studied. Compared with the DT and JY groups, the OT samples had higher thiobarbituric acid reactive substances (TBARS), K values and color values. The microstructure of the OT samples deteriorated most obviously during storage, and they had the lowest water-holding capacity and the worst texture. Furthermore, differential metabolites of crayfish under different culture patterns were identified by UHPLC-MS, and the most abundant differential metabolites of the OT groups were found. The main differential metabolites include alcohols polyols and carbonyl compounds; amines; amino acids, peptides, and analogues; carbohydrates and carbohydrate conjugates; fatty acids and conjugates. In conclusion, based on the analysis of existing data, the OT groups were considered to be the most serious deterioration during partial freezing compared with the other two culture patterns.
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Affiliation(s)
- Xiaoliang Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Wenyu Liu
- Ji 'an Agricultural and Rural Industry Development Service Center, Jian 343000, China
| | - Chunlin Wu
- Ji 'an Agricultural and Rural Industry Development Service Center, Jian 343000, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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5
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Chen J, Fan Y, Zhang X, Yuan Z, Zhang H, Xu X, Qi J, Xiong G, Mei L, Zhu Y, Yang L, Li C. Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts. Food Chem 2023; 404:134555. [DOI: 10.1016/j.foodchem.2022.134555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/26/2022] [Accepted: 10/07/2022] [Indexed: 11/07/2022]
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6
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Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X. Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods 2022; 11:foods11152251. [PMID: 35954018 PMCID: PMC9367922 DOI: 10.3390/foods11152251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022] Open
Abstract
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Ziwu Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiuyun Guo
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zongzhen Liu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Peng Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zhicheng Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Correspondence:
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7
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Liu J, Liu D, Zheng A, Ma Q. Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage. Food Chem X 2022; 14:100304. [PMID: 35469311 PMCID: PMC9034315 DOI: 10.1016/j.fochx.2022.100304] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/31/2022] [Accepted: 04/06/2022] [Indexed: 11/24/2022] Open
Abstract
Both deoxymyoglobin and oxymyoglobin in muscle were converted to highly oxidised metmyoglobin. More free iron in muscle led to protein and lipid oxidation. Myoglobin, haemoglobin, protein and lipid oxidation occured simultaneously in beef during refrigeration. Free iron and metmyoglobin were the main oxidation catalysts in beef.
Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p < 0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p < 0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p < 0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p < 0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.
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Zheng HB, Xu BC, Xu XL, Li C, Bolumar T, Zhen ZY. Gelation of chicken batters during heating under high pressure. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Zhao SM, Li Z, Li NN, Zhao YY, Kang ZL, Zhu MM, Ma HJ. Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum. J Food Sci 2021; 86:4946-4957. [PMID: 34653266 DOI: 10.1111/1750-3841.15921] [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: 04/23/2021] [Revised: 08/05/2021] [Accepted: 08/30/2021] [Indexed: 11/30/2022]
Abstract
Here, the effect of high-pressure conditions (0.1-400 MPa) on the water-loss, texture, gel strength, color, dynamic rheological property, and water migration of pork batters containing 0.1% (W/W) Artemisia sphaerocephala krasch gum (PB-AG) is studied. Results indicated that the cooking yield, water-holding capacity, texture, gel strength, L* values, and G' values increased with the increase in pressure (0.1-300 MPa) (p < 0.05). Dynamic rheological results (G') revealed that the thermal gelling ability of the PB-AG gel gradually increased with pressure (0.1-300 MPa). The minimum of T22 content was observed and the proportion of immobilized water decreased at 300 MPa by low-filed nuclear magnetic resonance. However, excessive high-pressure processing treatments (400 MPa) resulted in lower gel strength, WHC, texture, and G'. The scanning electron microscopy results shown that a denser network structure with small cavities was observed at 300 MPa. Therefore, moderate pressure treatment (≤300 MPa) may improve gelation properties of PB-AG gel, while excessive pressure treatment (400 MPa) may weaken the gelation properties. PRACTICAL APPLICATION: High-pressure processing combining Artemisia sphaerocephala krasch gum could enhance the gelation properties of pork batters. To do so, establishing knowledge on gelation properties of pork batters with Artemisia sphaerocephala krasch gum at different pressure levels treatment would be of paramount importance, because this contributes furnishing engineering data pertinent to the technical progress for the processing of emulsion-type meat with high quality.
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Affiliation(s)
- Sheng-Ming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Zhao Li
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Ning-Ning Li
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Yan-Yan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Zhuang-Li Kang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Ming-Ming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Han-Jun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
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Yan B, Jiao X, Yang H, Jiang K, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating of dried minced pork slices with different fat content: An assessment of dielectric response and quality properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111729] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102603] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. Food Chem 2020; 332:127414. [DOI: 10.1016/j.foodchem.2020.127414] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 06/20/2020] [Accepted: 06/22/2020] [Indexed: 01/02/2023]
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13
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Pizarro-Oteíza S, Briones-Labarca V, Pérez-Won M, Uribe E, Lemus-Mondaca R, Cañas-Sarazúa R, Tabilo-Munizaga G. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102451] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. Food Chem 2020; 315:126226. [DOI: 10.1016/j.foodchem.2020.126226] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/06/2020] [Accepted: 01/14/2020] [Indexed: 12/16/2022]
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15
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Biesek J, Kuźniacka J, Banaszak M, Kaczmarek S, Adamski M, Rutkowski A, Zmudzińska A, Perz K, Hejdysz M. Growth performance and Carcass quality in broiler chickens fed on legume seeds and rapeseed meal. Animals (Basel) 2020; 10:ani10050846. [PMID: 32422971 PMCID: PMC7278440 DOI: 10.3390/ani10050846] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to compare the growth performance parameters, carcass quality, and meat traits in broiler chickens fed on diets containing legume seeds and rapeseed meal as an alternative to soybean meal. In this study, 448 male ROSS 308 chicks were divided into subgroups: a control group (I) fed on soybean meal (SBM), and six experimental groups II-rapeseed meal (RSM); III-white lupin (WY); IV-yellow lupin (YL); V-narrow-leaved lupin NLL; VI-pea (Pe); and VII-faba bean (FB). After 42 days of rearing, 10 birds from each group were slaughtered and dissected. The control group was characterized by better growth performance compared to the other groups. In addition, the European Broiler Index was lower in each experimental group compared to the SBM group. A lower dressing percentage was found only in the NLL group. The muscle content in birds from the RSM and FB groups was significantly higher than in the other groups, but the fat content was lower. Meat from SBM group was characterized by the highest protein content, but a reduced content of fat and water in the muscles. The most similar results were found between the control group and the FB group receiving a diet based on faba beans. Furthermore, lupins had a similar effect on the carcass traits when used in the diets. The quality of meat in broilers fed on faba beans with the addition of potato protein and brewers' yeast was similar to that of those fed on soybean meal, because the antinutrients were the lowest in faba bean seeds. Faba beans are proposed as a possible alternative source of protein in poultry diets. Other legume seeds should be analyzed in future studies.
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Affiliation(s)
- Jakub Biesek
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (J.B.); (J.K.); (M.B.); (M.A.); (A.Z.)
| | - Joanna Kuźniacka
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (J.B.); (J.K.); (M.B.); (M.A.); (A.Z.)
| | - Mirosław Banaszak
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (J.B.); (J.K.); (M.B.); (M.A.); (A.Z.)
| | - Sebastian Kaczmarek
- Department of Animal Nutrition and Feed Management, UP Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland; (S.K.); (A.R.)
| | - Marek Adamski
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (J.B.); (J.K.); (M.B.); (M.A.); (A.Z.)
| | - Andrzej Rutkowski
- Department of Animal Nutrition and Feed Management, UP Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland; (S.K.); (A.R.)
| | - Anna Zmudzińska
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (J.B.); (J.K.); (M.B.); (M.A.); (A.Z.)
| | - Katarzyna Perz
- Department of Animal Breeding and Product Quality Assessment, UP Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland;
| | - Marcin Hejdysz
- Department of Animal Breeding and Product Quality Assessment, UP Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland;
- Correspondence:
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Extending the Shelf Life of Ready-to-Eat Spiced Chicken Meat: Garlic Aqueous Extracts-Carboxymethyl Chitosan Ultrasonicated Coating Solution. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02428-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.10.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Zheng H, Han M, Bai Y, Xu X, Zhou G. Combination of high pressure and heat on the gelation of chicken myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.10.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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