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Zhang Y, Han G, Wang X, Wang Y, Wang M, Li Y, Yu Q, Han L. Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38572795 DOI: 10.1002/jsfa.13510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/12/2024] [Accepted: 04/02/2024] [Indexed: 04/05/2024]
Abstract
BACKGROUND The present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg mL-1) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg mL-1), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg mL-1; tremella polysaccharides:6 mg mL-1) with the best performance. RESULTS Tremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of crosslinking sites inside the gel, which resulted in the gel network structure becoming dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly. CONCLUSION The gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of the jelly were improved, which also provided technical reference for the development of functional gel food. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yueyue Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | | | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yanru Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Min Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ying Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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2
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Hu G, Zhao B, Ma L, Yao X, Li S, Harlina PW, Wang J, Geng F. Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis. Int J Biol Macromol 2024; 262:129973. [PMID: 38325697 DOI: 10.1016/j.ijbiomac.2024.129973] [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: 01/05/2024] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/09/2024]
Abstract
The formation of the egg white precipitate (EWP) during dilution poses challenges in food processing. In this paper, the effects of 90 W and 360 W ultrasonic intensities on the inhibition of EWP formation were investigated. The findings revealed that 360 W sonication effectively disrupted protein aggregates, decreasing the dry matter of EWP by 5.24 %, particle size by 57.86 %, and viscosity by 82.28 %. Furthermore, the ultrasonic pretreatment unfolded protein structures and increased the content of β-sheet structures. Combined with quantitative proteomics and intermolecular forces analysis, the mechanism by which ultrasonic pretreatment inhibited water-diluted EWP formation by altering protein interactions was proposed: ultrasonic pretreatment disrupted electrostatic interactions centered on lysozyme, as well as hydrogen-bonding interactions between ovomucin and water. In conclusion, our research provides valuable insights into the application of ultrasonic pretreatment as a means to control and improve the quality of egg white-based products.
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Affiliation(s)
- Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lulu Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xuan Yao
- College of food science and technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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3
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Gilstrap O, Liu C, Nindo C, Parveen S. Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat. Microorganisms 2023; 11:2909. [PMID: 38138053 PMCID: PMC10746016 DOI: 10.3390/microorganisms11122909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/21/2023] [Accepted: 11/25/2023] [Indexed: 12/24/2023] Open
Abstract
Blue crab (Callinectes sapidus) is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with a dockside value of USD 200 million. Presently the US blue crab processing industry sells crab meat in three basic forms: fresh crab meat, pasteurized crab meat, and frozen crab meat. By far "Fresh" is the most desirable form of crab meat. However, fresh crab meat has a limited shelf life. This study evaluated the effects of high-pressure processing (HPP) on enhancing the microbiological quality and shelf life of blue crab meat. Live blue crabs were pressure-cooked in a retort (≥115 °C for 4-6 min). The crab meat was handpicked, packed in plastic containers with seals, subjected to HPP treatment, and stored at 4 °C. Container integrity and water leakage issues were examined by observation in addition to weight comparison before and after HPP treatment; the shelf life of crab meat with and without HPP treatments was examined via microbiological tests and sensory evaluations. Results show that polypropylene containers sealed with 10K OTR (oxygen transmission rate) film could withstand high pressure without water leakage issues; HPP treatment at 600 MPa for 3 min could extend the shelf life of fresh, cooked, and handpicked crab meat from 6 days to 18 days based on the strictest APC (aerobic plate account) limit (APC ≤ 100,000 CFU/g). The sensory quality of the HPP-treated crab meat was well accepted throughout the 3-week storage period. The results support the use of HPP as an effective non-thermal processing technology to enhance the microbiological quality and extend the shelf life of fresh RTE blue crab meat.
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Affiliation(s)
- Olivia Gilstrap
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
| | - Chengchu Liu
- Maryland Sea Grant Extension Program, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 21742, USA
| | - Caleb Nindo
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
| | - Salina Parveen
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
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Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010117. [PMID: 36615309 PMCID: PMC9822371 DOI: 10.3390/molecules28010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/16/2022] [Accepted: 12/18/2022] [Indexed: 12/28/2022]
Abstract
There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25-1.75-fold) and sprout flours (1.99-3.21-fold). Tilapia gels with added 10% amaranth seed flour showed a high content of extractable dihydroxybenzoic acid and cinnamic acid, whereas the addition of 10% amaranth sprout flour provided a high and wide variety of bioactive compounds, mainly amaranthine and bound ferulic acid. The addition of amaranth seed and sprout flours increased hardness (1.01-1.73-fold) without affecting springiness, decreased luminosity (1.05-1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.
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5
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Food protein aggregation and its application. Food Res Int 2022; 160:111725. [DOI: 10.1016/j.foodres.2022.111725] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/29/2022] [Accepted: 07/19/2022] [Indexed: 01/31/2023]
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6
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Cepero‐Betancourt Y, Tabilo‐Munizaga G, Lemus‐Mondaca R, Pérez‐Won M, Villalobos‐Carvajal R, Moreno‐Osorio L. High pressure impregnation‐assisted drying of abalone (
Haliotis rufescens
) slices: Changes in protein conformation, thermal properties, and microstructure. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yamira Cepero‐Betancourt
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Gipsy Tabilo‐Munizaga
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Roberto Lemus‐Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Av. Dr. Carlos Lorca 964, Independencia Santiago Chile
| | - Mario Pérez‐Won
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Ricardo Villalobos‐Carvajal
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Luis Moreno‐Osorio
- Departamento de Ciencias Básicas, Universidad del Bío‐Bío, Avda. Andrés Bello 720 Chillán Chile
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Zhou A, Chen H, Zou Y, Liu X, Benjakul S. Insight into the mechanism of optimal low-level pressure coupled with heat treatment to improve the gel properties of Nemipterus virgatus surimi combined with water migration. Food Res Int 2022; 157:111230. [DOI: 10.1016/j.foodres.2022.111230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 11/16/2022]
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8
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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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9
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Ye T, Chen X, Zhu Y, Chen Z, Wang Y, Lin L, Zheng Z, Lu J. Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods 2022; 11:foods11060837. [PMID: 35327260 PMCID: PMC8950141 DOI: 10.3390/foods11060837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 01/20/2023] Open
Abstract
The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.
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Affiliation(s)
- Tao Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Yajun Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
- Correspondence:
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10
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Ye T, Zhu Y, Wang Y, Liu R, Lin L, Zheng Z, Lu J. Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Trejo-Díaz GN, Martínez-Maldonado MÁ, Uresti-Marín RM, Velazquez G, Ramírez JA. Improving of Gelling Capacity of Cooked Crab Meat Proteins. Front Nutr 2021; 8:675362. [PMID: 34660655 PMCID: PMC8514771 DOI: 10.3389/fnut.2021.675362] [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: 03/03/2021] [Accepted: 07/02/2021] [Indexed: 11/17/2022] Open
Abstract
Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.
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Affiliation(s)
- Gabriela Nallely Trejo-Díaz
- Unidad Académica de Trabajo Social y Ciencias para las Humanidades, Universidad Autónoma de Tamaulipas, Ciudad Vic, Mexico.,Facultad de Nutrición, Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Mexico
| | | | - Rocío M Uresti-Marín
- Unidad Académica de Trabajo Social y Ciencias para las Humanidades, Universidad Autónoma de Tamaulipas, Ciudad Vic, Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional-Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, Mexico
| | - José Alberto Ramírez
- Unidad Académica de Trabajo Social y Ciencias para las Humanidades, Universidad Autónoma de Tamaulipas, Ciudad Vic, Mexico
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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13
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Olatunde OO, Chantakun K, Benjakul S. Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101274] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.059] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Olatunde OO, Benjakul S. Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111004] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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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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Wu X, Zhang J, M SM, Luo Y, Guo Z, Mu G. Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7498-7508. [PMID: 32543187 DOI: 10.1021/acs.jafc.0c00025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To obtain natural protein gels as delivery systems loading with probiotics and protect the probiotics from heat treatment, we fabricated casein-based gels using micellar casein concentrates (MCC) via microfiltration and then embedded with Lactobacillus Rhamnosus GG (LGG). Rheological analysis indicated that MCC with a protein concentration of 12% would form gels greatly. The results of SDS-polyacrylamide gel electrophoresis showed that the contents of macromolecule in the gels increased as the heat treatment time is prolonged. After heat treatment, a fibrillated structure and a more stable structure were obtained in MCC-LGG gels by scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The different changes of rheological behavior and texture of the gels were evaluated using a rheometer and texture analyzer, respectively. Similarly, centrifugation could reduce the property modified by heat inducing and contribute to LGG embedding completely. Importantly, LGG with a survival rate of 7.12% was in the gels after heat treatment at 75 °C for 10 min. Results showed that MCC could offer a protecting circumstance for living LGG cells from heat treatment. Therefore, MCC-LGG gels would be a potential healthy food for improving intestinal microflora in the dairy industry.
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Affiliation(s)
- Xiaomeng Wu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Junpeng Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Safian Murad M
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Yanghe Luo
- Institute of Food Research, Hezhou University, Guangxi 542800, China
| | - Zihao Guo
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
- Institute of Food Research, Hezhou University, Guangxi 542800, China
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