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Qin Zhang Q, Tang J, Feng Wu Y, Yu Qian C, Qin S, Hang Cai Z, Wang H, Mei Xiao H. Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution. Food Chem 2024; 445:138753. [PMID: 38394905 DOI: 10.1016/j.foodchem.2024.138753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 01/31/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024]
Abstract
Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl2 solution (P < 0.05). K+ induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl2 solution.
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Affiliation(s)
- Qiu Qin Zhang
- Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Tang
- Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ying Feng Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Cheng Yu Qian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shan Qin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zi Hang Cai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hui Wang
- Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Hong Mei Xiao
- Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Černíková M, Gál R, Polášek Z, Janíček M, Pachlová V, Buňka F. Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.05.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Magwedere K, Songabe T, Dziva F. Challenges of Sanitary Compliance Related to Trade in Products of Animal Origin in Southern Africa. Ital J Food Saf 2015; 4:5114. [PMID: 27800409 PMCID: PMC5076638 DOI: 10.4081/ijfs.2015.5114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 03/17/2015] [Accepted: 03/17/2015] [Indexed: 11/22/2022] Open
Abstract
Irrespective of the existence of potentially pathogenic organisms carried by animals, foods of animal origin remain the prime nutrition of humans world-wide. As such, food safety continues to be a global concern primarily to safeguard public health and to promote international trade. Application of integrated risk-based quality assurance procedures on-farm and at slaughterhouses plays a crucial role in controlling hazards associated with foods of animal origin. In the present paper we examine safety assurance systems and associated value chains for foods of animal origin based on historical audit results of some Southern African countries with thriving export trade in animal products, mainly to identify areas for improvement. Among the key deficiencies identified were: i) failure to keep pace with scientific advances related to the ever-changing food supply chain; ii) lack of effective national and regional intervention strategies to curtail pathogen transmission and evolution, notably the zoonotic Shiga toxin-producing Escherichia coli; and iii) a lack of effective methods to reduce contamination of foods of wildlife origin. The introduction of foods of wildlife origin for domestic consumption and export markets seriously compounds already existing conflicts in legislation governing food supply and safety. This analysis identifies gaps required to improve the safety of foods of wildlife origin.
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Affiliation(s)
- Kudakwashe Magwedere
- Division of Veterinary Public Health, Directorate of Veterinary Services, Mariental, Namibia, South Africa; Department of Agriculture, Forestry and Fisheries, Directorate of Veterinary Public Health, Pretoria, South Africa
| | - Tembile Songabe
- Department of Agriculture, Forestry and Fisheries, Directorate of Veterinary Public Health , Pretoria, South Africa
| | - Francis Dziva
- School of Veterinary Medicine, The University of the West Indies , St Augustine Campus, Trinidad and Tobago
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