1
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Zhang X, Guo L, Chen Z, Ma H. Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6242-6251. [PMID: 38456730 DOI: 10.1002/jsfa.13448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 12/14/2023] [Accepted: 03/05/2024] [Indexed: 03/09/2024]
Abstract
BACKGROUND The pickling process with NaCl is an essential step for pork preservation. This study aimed to investigate the effect of different ultrasonic intensities of tri-frequency simultaneous ultrasound (TSIU) pickling on the NaCl content and quality of pork (longissimus dorsi). After 30 min pickling, the NaCl content, moisture content, pickling yield, cooking loss, textural properties, color, pH, moisture migration and distribution as well as microstructure of pork were assessed. RESULTS Results showed that among all the ultrasonic treatment intensities (85-150 W L-1), the NaCl content of the sample pickled by an intensity of 101.3 W L-1 was higher than that of other intensities. TSIU 101.3 W L-1 showed 59.95% higher NaCl content than the control sample. In addition, the sample treated with TSIU of 101.3 W L-1 had higher pickling yield and moisture content, better textural properties of pork (including hardness and chewiness), and less cooking loss. The results of the low-field nuclear magnetic resonance showed that, compared with the control group, the relaxation time T21 of the ultrasound-assisted pickling samples increased, while the proportion of T22 (A22) reduction ranged from 175.0% to 379.9%. The microstructure designated that the ultrasonic treatment could facilitate changes in meat texture. CONCLUSION Ultrasound marination of different intensities promoted the diffusion of NaCl and affected the quality of pork tenderloins. The TSIU at 101.3 W L-1 could better accelerate NaCl transport and homogeneous distribution on meat, thereby improving the sample quality. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Lina Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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2
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Li Q, Jin H, Xia M, Sun H, Zeng T, Wang Y, Lu L, Cai Z. Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective. Food Chem 2024; 445:138750. [PMID: 38382258 DOI: 10.1016/j.foodchem.2024.138750] [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: 11/23/2023] [Revised: 01/30/2024] [Accepted: 02/11/2024] [Indexed: 02/23/2024]
Abstract
This paper was dedicated to the study of the effect of sucrose-phosphate on aspects of physicochemical properties, lipid distribution and protein structure during the picklig of reduced-salt salted egg yolk (SEY). This work constructed a reduced-salt pickling system from a new perspective (promoting osmosis) by using a sucrose-phosphate-salt. Results showed that SEY-28d achieved a desirable salt content (1.07 %), hardness (573.46 g) and springiness (0.65 g). The matured SEY was in excellent quality with orange-red color and loose sandy texture. This was because the lipoprotein aggregated with each other through hydrophobic interaction to form a stable network structure. In addition, the hypertonic environment accelerated salt penetration. These also created good condition for lipid spillage. The results of confocal laser scanning microscope also verified this phenomenon. This work provides important guidance for new reduced-salt curing of traditional pickled foods, deep processing of SEY, and industry development in the field of poultry egg.
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Affiliation(s)
- Qiqi Li
- Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Haobo Jin
- Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Haoyang Sun
- Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Tao Zeng
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, PR China
| | - Yulin Wang
- Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, PR China
| | - Lizhi Lu
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, PR China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, PR China.
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3
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Guo L, Zhang X, Guo Y, Chen Z, Ma H. Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork. Food Chem 2024; 430:137003. [PMID: 37562265 DOI: 10.1016/j.foodchem.2023.137003] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 06/03/2023] [Accepted: 07/23/2023] [Indexed: 08/12/2023]
Abstract
The effects of ultrasonic curing with various frequencies on sodium chloride (NaCl) mass transfer in pork muscle and its potential mechanisms were investigated. The results showed that ultrasound curing dramatically increased the NaCl content in pork compared to static curing, especially curing at 26.8 kHz. The binarized images of NaCl penetration in pork visually confirmed that ultrasound enhanced the efficiency of mass transfer. Energy dispersive spectroscopy showed that the distribution of NaCl in pork tissue cured by ultrasound was the densest compared to the static curing. According to impedance analysis and microstructure observation, the structure of cell membranes was damaged to different extents during ultrasound treatments. The potential mechanisms of low-frequency ultrasound accelerated curing are mainly attributed to the action of acoustic cavitation and the sponge effect. Overall, the low-frequency ultrasound is a promising revolutionary technology in the food industry that can speed up the curing process of meat.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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4
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Beltrán-Cotta LA, Passos RSFT, Costa NP, Barreto BG, Veloso AC, da Silva MCA, da Costa MP, Cavalheiro CP. Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage. Meat Sci 2023; 204:109257. [PMID: 37354835 DOI: 10.1016/j.meatsci.2023.109257] [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: 04/20/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 06/26/2023]
Abstract
This research aimed to evaluate the effect of yellow mombin (Spondias mombin L.) juice as a marinade liquid on the quality properties of Boston butt pork during refrigerated storage. Yellow mombin juice was used as a marinade liquid at different concentrations: 0% (C0), 50% (C50), 75% (C75), and 100% (C100) in Boston butt pork samples which were analyzed for technological properties, proximate composition, and sensory characteristics on day 0 of storage. In addition, the pH, lipid oxidation, textural, and microbiological analyzes were carried out during refrigerated storage for 21 days. The results showed that the pH of the marinated samples was affected by yellow mombin juice (P < 0.05), with final values of 4.65 (C50), 4.56 (C75), and 4.39 (C100). Regarding the texture properties, C75 and C100 had the lowest values for hardness during storage. In addition, C100 had the lowest total aerobic mesophilic (5.69 log CFU g-1), total aerobic psychrophilic (7.10 log CFU g-1), and Enterobacteriaceae (5.30 log CFU g-1) counts at the end of storage. Regarding sensory properties, samples C50 and C75 were the best-rated marinated samples regarding overall acceptability and purchase intention. Therefore, the use of 75% yellow mombin juice (C75) as a marinade liquid could be a viable alternative for marinating Boston butt pork.
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Affiliation(s)
- Luis Alfonso Beltrán-Cotta
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Rafael Sepúlveda Fonsêca Trevisan Passos
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Nilma Pereira Costa
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Brenno Guimarães Barreto
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Amanda Curvelo Veloso
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Maurício Costa Alves da Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Marion Pereira da Costa
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Leites e Derivados Lácteos (LaITLácteos), EMEVZ, UFBA, Salvador 40170-115, Brazil
| | - Carlos Pasqualin Cavalheiro
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil.
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5
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Fariñas MD, Sanchez-Jimenez V, Benedito J, Garcia-Perez JV. Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques. Meat Sci 2023; 204:109275. [PMID: 37422983 DOI: 10.1016/j.meatsci.2023.109275] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/30/2023] [Accepted: 07/02/2023] [Indexed: 07/11/2023]
Abstract
In conventional ultrasonic techniques, the necessary contact between the sensor and the product has constrained the implementation of ultrasound for quality control purposes in the meat industry. The use of novel air-coupled ultrasonic technologies provides multiple advantages linked to contactless inspection. Therefore, this study aims to compare the feasibility of contact (C; 1 MHz) and non-contact (NC; 0.3 MHz) ultrasonic techniques for monitoring the physicochemical modifications undergone by beef steaks during dry salting after different times (0, 1, 4, 8 and 24 hours). Experimental results showed that the ultrasonic velocity increased during salting, which was linked to the reduction in Time-of-Flight ratio (RTOF) and sample shrinkage (velocity C: R2 = 0.99; velocity NC: R2 = 0.93 and RTOF C: R2 = 0.98; RTOF NC: R2 = 0.95). In terms of the compositional changes provoked by salting, the velocity variation (△V) increased linearly (C: R2 = 0.97; NC: R2 = 0.95) with the salt content. As for textural parameters, hardness (C: R2 = 0.99; NC: R2 = 0.97) and relaxation capacity (C: R2 = 0.96; NC: R2 = 0.94) were well correlated with the △V through power equations. Experimental results reflected that the performance of the non-contact ultrasonic technique was similar to that of the contact technique as regards the monitoring of the physicochemical changes undergone by beef steaks during dry salting.
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Affiliation(s)
- María Dolores Fariñas
- Department of Ultrasonic and Sensors Technologies, Physical and Information Technologies Institute (ITEFI), Spanish National Research Council (CSIC), Serrano, 144, 28006, Madrid, Spain.
| | - Virginia Sanchez-Jimenez
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022, Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022, Valencia, Spain
| | - Jose V Garcia-Perez
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022, Valencia, Spain
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6
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Tsochatzis ED, Lopes JA, Kappenstein O. Study of the ionic strength effect on the migration of polyamide 6 and 66 oligomers into liquid simulants by a LC-qTOF-MS method. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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7
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Li Q, Jin H, Zhang X, Hu G, Lei C, Sun H, Sheng L, Jin Y, Huang X, Lu L, Cai Z. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes. Food Chem 2023; 404:134510. [DOI: 10.1016/j.foodchem.2022.134510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/27/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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8
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Jiang Q, Huang S, Ma J, Du Y, Shi W, Wang M, Wang X, Zhao Y. Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives. Food Chem X 2023; 17:100589. [PMID: 36845512 PMCID: PMC9944559 DOI: 10.1016/j.fochx.2023.100589] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/10/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023] Open
Abstract
The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p < 0.05). The released proteins accumulated with increasing time (p < 0.05). The TBARS value increased from 0.01 to 0.20 mg/kg after 10 h in 15 % NaCl solution (p < 0.05). The quality changes were mainly correlated to the shrinking or swelling of myofibers, extracellular spaces, and existential state of muscle proteins. In consideration of fish quality and increasing call for low sodium intake, it was recommended to prepare fillets below 9 % NaCl with short times. The finding provided instructions to obtain target quality properties from tilapia by controlling salting conditions.
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Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China,Hunan Xiweijia Biotechnology Co. Ltd, Yueyang 414000, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianrong Ma
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yufan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China,Corresponding author.
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Jiang Q, Du Y, Huang S, Gu J, Shi W, Wang X, Wang Z. Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:308-316. [PMID: 35864589 DOI: 10.1002/jsfa.12142] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Frozen tilapia fillet has become a leading aquatic product. High drip loss, dry and fibrous mouthfeel, and an unappealing appearance are its main problems. It was hypothesized that light salting could improve the quality, and that the preparation conditions would affect the storage stability of frozen tilapia fillets. RESULTS The quality changes of lightly salted tilapia fillets were evaluated during frozen storage, and the underlying mechanisms were studied from the physicochemicaland microstructural perspectives. Though the salt content was 1.5% in all samples,the amount of ice crystals in frozen tissues decreased with the descending water content and freezing point (P < 0.05). No intracellular voids were observed in the samples prepared under proper salting conditions, and the myofibers were plump and smooth after freezing-thawing, which contributed to the high water-holding capacity of lightly salted fillets. After 28 days,the water-binding capacity of the salted groups was 14.69%-18.62% higher than that of their unsalted counterparts (P < 0.05). The reduced protein solubility in the salted fillets was likely to have occurred because the solubilized and unfolded proteins interacted more easily during frozen storage. The oxidation degree of myofibrillar proteins was also affected by salting condition, and the fillets with less oxidized sulfhydryl groups maintained high springiness after 28 days of frozen storage. CONCLUSION The salting condition of 9% NaCl solution for 1 h was recommended for the preparation of lightly salted fillets from freshwater fish, taking into account quality, processing efficiency, and storage stability. The enhanced water-holding capacity and texture of lightly salted tilapia fillets were attributed to modified physicochemical and microstructural properties. These results could provide a scientific basis for the processing and storage of high-quality, frozen, lightly salted fillets from freshwater fish. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qingqing Jiang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Shiyu Huang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinhui Gu
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Zhihe Wang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
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10
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Liu Y, Qing M, Zang J, Chi Y, Chi Y. Effects of CaCl 2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks. Food Res Int 2023; 163:112266. [PMID: 36596177 DOI: 10.1016/j.foodres.2022.112266] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
Salted egg yolks are valued by consumers for their delicious taste good processing characteristics. To improve the quality of rapidly salted separated egg yolks, we compared changes in the salting kinetics, textural properties, water migration, protein aggregation and structure of salted egg yolks in the presence or absence of CaCl2 for 24 h. CaCl2 increased the mass transfer driving force and diffusion coefficient during the salting process; as a result, the salted egg yolks exhibited increased hardness and decreased springiness and cohesiveness. Through low field nuclear magnetic resonance (LF NMR), it was confirmed that CaCl2 promoted the precipitation of lipids and the dehydration of egg yolk. Furthermore, CaCl2 promoted the bulk aggregation of proteins. The analyses of protein structures showed that the contents of β-sheets and irregular curls in CaCl2-salted egg yolk protein increased, while the contents of α-helices and β-turns decreased. CaCl2 affected the microenvironment of tryptophan residues and embedded these residues, enhancing protein aggregation. Based on the comprehensive information obtained in this study, adding CaCl2 to the salting solution improved the degree of protein polymerization in egg yolk; thus, this method might be used to improve the quality of egg yolks separated by salt.
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Affiliation(s)
- Yaotong Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China.
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11
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Change in rapid salting kinetics and characteristics of hen egg yolks. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Liu C, Zhang C. Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (
longissimus dorsi muscle
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chongxin Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing 100193 China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing 100193 China
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13
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Detection of moisture content in salted sea cucumbers by hyperspectral and low field nuclear magnetic resonance based on deep learning network framework. Food Res Int 2022; 156:111174. [DOI: 10.1016/j.foodres.2022.111174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 11/23/2022]
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14
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Yao Y, Han R, Li F, Tang J, Jiao Y. Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. ULTRASONICS SONOCHEMISTRY 2022; 85:105989. [PMID: 35367737 PMCID: PMC8971329 DOI: 10.1016/j.ultsonch.2022.105989] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 05/31/2023]
Abstract
The influence of different NaCl concentrations (2.5, 5, 7.5 and 10% (w/w)) on the mass transfer kinetics of tuna during brining process with and without ultrasound assistance was evaluated. Results showed that an increase in NaCl concentration and the application of ultrasound accelerated the salt diffusion in the tuna muscle, and the highest yield was obtained in 5% brine concentration. Moreover, the kinetics parameters were significantly affected by the NaCl concentration and ultrasound application during brining. The values of the mass transfer kinetics parameters (k1, k2) for total and water weight changes decreased as NaCl concentration increased with and without ultrasound assistance during brining. In contrast, the higher the NaCl concentration, the higher the value of the salting kinetics parameters for salt weight changes. The application of ultrasound enhanced the salt effective diffusion coefficient (De) from 402.8% to 653.21% during the brining process, and the highest De was also found at 5% brine concentration. The application of ultrasound can improve the uniformity of salt distribution, enhance water holding capacity, reduce hardness and chewiness, but have no significant effect on color of tuna muscle.
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Affiliation(s)
- Yao Yao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Rong Han
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Feng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Juming Tang
- Department of Biosystems Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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15
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Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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16
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Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Liang Y, Xie Y, Li D, Luo Y, Hong H. Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Figueroa C, Ramírez C, Núñez H, Jaques A, Simpson R. Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102500] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding. Food Res Int 2020; 137:109475. [PMID: 33233141 DOI: 10.1016/j.foodres.2020.109475] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 05/26/2020] [Accepted: 06/22/2020] [Indexed: 11/22/2022]
Abstract
Salting is one of the oldest methods of preserving food. The main limitation of salting is its extended processing time due to slow salt diffusion. A moderate electric field (MEF) can improve the mass transfer rate through electroporation. Regularly, mass transfer processes are modeled with Fick's second law. However, due to the anisotropic nature of food microstructures, it might be more appropriate to use an anomalous model. The main objective of this study was to search for a phenomenological explanation for salt and water diffusion in the salmon brining process coupled with MEF. Salmon fillets were cut into finite cylinders (0.025 × 0.025 m) and brined in two salt concentrations (6 and 24% w/w NaCl) at 6 °C for 20 h. MEFs were applied in the range of 0 to 2 V/cm. The salt and water contents of the salmon were measured during the process. Fick's second law and anomalous model based on fractional calculus were used to describe the diffusion phenomena. The results showed that an MEF tended to reduce the brining processing time and increase the salt content of salmon. This effect is predominantly due to an increase in the equilibrium salt concentration in the salmon tissue. Mathematical analysis shows that the anomalous diffusion model is more suitable for representing the brining process, exhibiting superdiffusion behavior (α > 1). An MEF accelerates the salt mass transfer into salmon tissue even at lower temperatures, significantly reducing the processing time. In addition, the diffusion process can be characterized with an anomalous model.
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20
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Shen S, Chen Y, Dong X, Liu F, Cai W, Wei J, Jin D, Lin M. The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon (
Acipenser gueldenstaedtii
) fillets under vacuum impregnation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Shi‐ke Shen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yue‐wen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Xiu‐ping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian People’s Republic of China
- National Engineering Research Center of Seafood Dalian People’s Republic of China
| | - Fei‐jian Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Wen‐qiang Cai
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Jian‐ling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Dan‐li Jin
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Miao‐miao Lin
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
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21
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Tsochatzis ED, Mieth A, Alberto Lopes J, Simoneau C. A Salting-out Liquid-Liquid extraction (SALLE) for the analysis of caprolactam and 2,4-di-tert butyl phenol in water and food simulants. Study of the salinity effect to specific migration from food contact materials. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1156:122301. [DOI: 10.1016/j.jchromb.2020.122301] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 07/27/2020] [Accepted: 08/02/2020] [Indexed: 01/07/2023]
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22
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Hu D, Xu Y, Yu D, Xia W, Jiang Q. The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (
Ctenopharyngodon idellus
) fillets stored at 4°C. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dan Hu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
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23
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Zhao X, Sun Y, Zhou Y. Modeling the NaCl diffusion in beef during brining process. J Food Sci 2020; 85:2852-2856. [PMID: 32839974 DOI: 10.1111/1750-3841.15382] [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: 02/05/2020] [Revised: 05/18/2020] [Accepted: 07/03/2020] [Indexed: 11/26/2022]
Abstract
An in-depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three-dimensional simulating model of mass transfer was developed to evaluate the NaCl diffusion in beef during brining process. And the validity of this simulating model was verified by comparing the NaCl concentrations evaluated by the numerical simulation simulated with the experimental measurements. The results indicated that the power function time variant equation can predict NaCl concentrations (R2 = 0.995) and accurately calculate the NaCl diffusion coefficient (8.46 × 10-10 m2 /s). The simulating model visually showed the NaCl diffusion in beef during brining process. Therefore, this research provided a new method for predicting the NaCl diffusion in realistic meat processing. PRACTICAL APPLICATION: This research gives a new method for predicting the NaCl diffusion in meat product. The method accurately evaluated NaCl concentrations in beef at different brining time and clearly showed NaCl diffusion in beef during brining process, which could be helpful in reducing the cost and the complexity of detecting NaCl concentrations in meat during brining process.
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Affiliation(s)
- Xutong Zhao
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yonghai Sun
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
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24
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Wu H, Shi W, Wang X, Wang Y, Yang F, Shi S, Liu J, Shi C. Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1800825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Han Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Yixin Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Feng Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Shanshan Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Junya Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Chen Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
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25
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Zhao X, Sun Y, Zhou Y, Leng Y. Effect of ultrasonic‐assisted brining on mass transfer of beef. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13257] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Xutong Zhao
- College of Food Science and EngineeringJilin University Changchun China
| | - Yonghai Sun
- College of Food Science and EngineeringJilin University Changchun China
| | - Yajun Zhou
- College of Food Science and EngineeringJilin University Changchun China
| | - Yue Leng
- College of Food Science and EngineeringJilin University Changchun China
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26
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Shi Q, Tian Y, Zhu L, Zhao Y. Effects of sodium alginate-based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4781-4792. [PMID: 30953363 DOI: 10.1002/jsfa.9728] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/30/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. RESULTS Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin-layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352-14.620 × 10-11 , 9.890-17.100 × 10-11 and 2.348-4.604 × 10-10 m2 s-1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol-1 , respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s-1 (P < 0.05). CONCLUSION Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Yuan Tian
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Lanlan Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
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27
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Galvão Martins M, Nunes Chada PS, da Silva Pena R. Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet. Food Res Int 2019; 120:407-414. [DOI: 10.1016/j.foodres.2019.03.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 03/05/2019] [Accepted: 03/08/2019] [Indexed: 11/26/2022]
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28
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Stelmasiak A, Wyrwisz J, Wierzbicka A. Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1660409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Adrian Stelmasiak
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
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29
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Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chem 2019; 271:550-560. [DOI: 10.1016/j.foodchem.2018.07.219] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 07/26/2018] [Accepted: 07/31/2018] [Indexed: 11/18/2022]
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30
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Simpson R, Nuñez H, Jaques A, Ramírez C, Quiroz N, Moreno J, Sastry S. Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon ( Salmo salar
). J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12846] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- R. Simpson
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María; Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt-Regional R06I1004; Valparaíso Chile
| | - H. Nuñez
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María; Valparaíso Chile
| | - A. Jaques
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María; Valparaíso Chile
| | - C. Ramírez
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María; Valparaíso Chile
| | - N. Quiroz
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María; Valparaíso Chile
| | - J. Moreno
- Departamento de Ingeniería en Alimentos; Universidad del Bío-Bío; Chillán Chile
| | - S. Sastry
- Department of Food, Agricultural, and Biological Engineering; The Ohio State University; Columbus Ohio
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31
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Wang Z, He Z, Li H. Mass transfer dynamics during brining of rabbit meat. WORLD RABBIT SCIENCE 2017. [DOI: 10.4995/wrs.2017.6687] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit meat brined in different salt concentration. Rabbit meat (Longissimus dorsi) was brined for 24 h in 5 brine solutions (5, 10, 15, 20 and 25% NaCl [w/w]). Results indicated that mass transfer and kinetics parameters were significantly affected by the brine concentration during brining. When brine concentration increased, the total and water weight changes decreased, whereas the sodium chloride weight changes increased. Higher brine concentrations resulted in a higher degree of protein denaturation and consequently gave lower process yields. Samples treated with higher brine concentrations obtained lower brining kinetic parameter values for total weight changes and water weight changes, whereas they acquired higher values for sodium chloride weight changes.
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32
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Zhao CC, Eun JB. Kinetic study of mass transfer in different parts of Chinese cabbage during brining. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chang-Cheng Zhao
- Department of Food Science and Technology and BK 21 Plus Program; Graduate School of Chonnam National University; Gwangju 61186 South Korea
| | - Jong-Bang Eun
- Department of Food Science and Technology and BK 21 Plus Program; Graduate School of Chonnam National University; Gwangju 61186 South Korea
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33
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Ren S, Li P, Geng Z, Sun C, Song H, Wang D, Zhang M, Liu F, Xu W. Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1276112] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Shuang Ren
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. China
| | - Pengpeng Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Zhiming Geng
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Hui Song
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing, P. R. China
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34
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Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Andreetta-Gorelkina I, Gorelkin I, Rustad T. Determination of apparent diffusion coefficient in balls made from haddock mince during brining. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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36
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De Prados M, Garcia-Perez J, Benedito J. Ultrasonic characterization and online monitoring of pork meat dry salting process. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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Moon JH, Yoon WB. Size dependence of the salting process for dry salted sea cucumber (Stichopus japonicus). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Chen T, Han M, Wang P, Wei R, Xu X, Zhou G. Application of Nondestructive and Low-Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tianhao Chen
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Minyi Han
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Peng Wang
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Ran Wei
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Xinglian Xu
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
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40
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Akköse A, Aktaş N. Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.851759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Tribuzi G, Schmidt F, Laurindo J. Operational diagrams for salting-marination processes and quality of cooked mussels. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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42
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Hashiba H, Gocho H, Komiyama J. Dual mode diffusion and sorption of sodium chloride in surimis under cooking conditions. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Guo LY, Shao JH, Liu DY, Xu XL, Zhou GH. The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.393] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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44
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Ozuna C, Puig A, García-Pérez JV, Mulet A, Cárcel JA. Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.016] [Citation(s) in RCA: 111] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Czerner M, Yeannes MI. Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires P. Processing of Salted Cod (Gadusspp.): A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00202.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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Chaijan M. Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chem 2011; 129:1201-10. [DOI: 10.1016/j.foodchem.2011.05.110] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 04/07/2011] [Accepted: 05/23/2011] [Indexed: 11/29/2022]
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49
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Zhang Q, Xiong S, Liu R, Xu J, Zhao S. Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.07.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Nguyen MV, Thorarinsdottir KA, Gudmundsdottir A, Thorkelsson G, Arason S. The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.109] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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