1
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Wang J, Huang XH, Zhang YY, Li S, Dong X, Qin L. Effect of sodium salt on meat products and reduction sodium strategies - A review. Meat Sci 2023; 205:109296. [PMID: 37562267 DOI: 10.1016/j.meatsci.2023.109296] [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: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
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2
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Hu P, Ali U, Aziz T, Wang L, Zhao J, Nabi G, Sameeh MY, Yu Y, Zhu Y. Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria. Front Microbiol 2023; 14:1156413. [PMID: 36970674 PMCID: PMC10033708 DOI: 10.3389/fmicb.2023.1156413] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 02/20/2023] [Indexed: 03/29/2023] Open
Abstract
Introduction Microbial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented sausage manufacturing. Methods This study evaluated the impact of the mixed inoculation cultures on limiting biogenic amines, nitrite depletion, N-nitrosamine reduction, and quality metrics. Inoculation of sausages with the commercial starter culture (SBM-52) was evaluated for comparison. Results and discussion Results showed that the L-S strains could rapidly decrease the water activity (Aw) and pH of fermented sausages. The ability of the L-S strains to delay lipid oxidation was equivalent to the SBM-52 strains. The non-protein nitrogen (NPN) contents of L-S-inoculated sausages (0.31%) were higher than that of SBM-52-inoculated sausages (0.28%). After the ripening process, the nitrite residues in the L-S sausages were 1.47 mg/kg lower than in the SBM-52 sausages. Compared to the SBM-52 sausages, there was a 4.88 mg/kg reduction in the biogenic amines' concentrations in L-S sausage, especially for histamine and phenylethylamine concentrations. The N-nitrosamine accumulations of the L-S sausages (3.40 ug/kg) were lower than that of the SBM-52 sausages (3.70 ug/kg), and the NDPhA accumulations of the L-S sausages were 0.64 ug/kg lower than that of the SBM-52 sausages. Due to their significant contributions to nitrite depletion, biogenic amine reduction, and N-nitrosamine depletion in fermented sausages, the L-S strains have the potential to serve as an initial inoculant in the process of manufacturing fermented sausages.
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Affiliation(s)
- Panpan Hu
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
| | - Urooj Ali
- Department of Biotechnology, Quaid e Azam University, Islamabad, Pakistan
| | - Tariq Aziz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Wang
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
| | - Jianying Zhao
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
| | - Ghulam Nabi
- Institute of Nature Conservation, Polish Academy of Sciences, Krakow, Poland
| | - Manal Y. Sameeh
- Department of Chemistry, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Yanqin Yu
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
- *Correspondence: Yanqin Yu, ; Yingchun Zhu,
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- *Correspondence: Yanqin Yu, ; Yingchun Zhu,
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3
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Li S, Tang S, Mo R, Li J, Chen L. Effects of NaCl curing and subsequent fermentation with Lactobacillus sakei or Lactobacillus plantarum on protein hydrolysis and oxidation in yak jerky. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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4
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Saavedra AR, Rios-Mera JD, Imán A, Vásquez J, Saldaña E, Siche R, Tello F. A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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5
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Zhang M, Li C, Zhang Y, He L, Li W, Zhang M, Pan J, Huang S, Liu Y, Zhang Y, Jin Y, Cao J, Jin G, Tang X. Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents. Food Res Int 2022; 157:111449. [PMID: 35761689 DOI: 10.1016/j.foodres.2022.111449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/17/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
Myosin filament plays a critical role in water-trapping and thermodynamic regulation during processing of brined muscle foods. The redox state and availability of proteolytic/antioxidant enzymes affected by salt may change the ion-binding capacity of myosin consequently contributing to swelling and rehydration. Thus, this study investigated the impact of different salt content (0%, 1%, 2%, 3%, 4%, 5% NaCl) and oxidation in vitro (10 mM H2O2/ascorbate-based hydroxyl radical (OH)-generating system) on the oxidative stability, solubility/dispersion capacity, chymotrypsin digestibility, aggregation site and the microrheological properties of isolated porcine myosin. The result showed that, brining at 2% salt exposed more sulfhydryl groups and inhibited the formation of disulfide bond, whereby smaller dispersed structure (diameter within 10-50 nm) and higher Ca2+-ATPase activity of the denatured myosin were observed. Accordingly, gel electrophoresis showed that myosin S1 and HMM subunits were highly oxidized and susceptible to reversible assembles. Despite enhanced hydrophobic interactions between swelled myosin at 3% salt content, ≥4% salt greatly promoted the exposure/polarization of tryptophan and cross-linking structures, mainly occurring at myosin S2 portion. The results of micro-rheology proved that oxidized myosin formed a tighter heat-set network following rehydration at high ion strength (≥4% salt), suggesting an increased inter-droplet resistance and macroscopic viscosity. This work is expected to give some useful insights into improved texture and functionality of engineered muscle foods.
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Affiliation(s)
- Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuemei Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Wei Li
- School of Materials Science & Engineering, Beijing Institute of Technology, Beijing 100081, PR China
| | - Mengling Zhang
- Beijing Key Laboratory of Environmental Toxicology, School of Public Health, Capital Medical University, Beijing 100069, PR China
| | - Jiajing Pan
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Shuangjia Huang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yongguo Jin
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Xiaoyan Tang
- Key Laboratory of Agro-product Quality & Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
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6
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Lima JL, Bezerra TKA, Carvalho LM, Galvão MS, Lucena L, Rocha TC, Estevez M, Madruga MS. Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound. J Food Sci 2022; 87:2364-2376. [PMID: 35478171 PMCID: PMC9324220 DOI: 10.1111/1750-3841.16149] [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: 10/25/2021] [Revised: 03/14/2022] [Accepted: 03/20/2022] [Indexed: 11/28/2022]
Abstract
Abstract Wooden breast (WB) is a recurrent myopathy in fast‐growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain enzyme and ultrasound on the texture of WB chicken using response surface methodology and (ii) to assess the effect of marinating on the quality of WB chicken meat. Full factorial experimental design method was used to obtain the ideal conditions to soften the WB meat. The independent variables were the concentration of papain (0.1%–0.3%) and the time in ultrasonic bath (10–30 min); shear force (SF) was the dependent variable. The optimum results were obtained at a concentration of 0.2% papain and 20 min on ultrasound. Papain enzyme had a great influence on the texture of WB meat, reducing its hardness. However, the effect of the ultrasound time on the SF response was not observed. The marinated WB meat showed similar SF values and texture profile than those from normal (N) meat, with reduction in the parameters of protein and lipid oxidation. The use of papain without ultrasound bath proved to be an efficient means for improving the tenderness of WB breasts. Practical Application This study shows the efficiency of the application of two technological procedures (enzymatic treatment and ultrasound) to improve the texture profile and technological properties of chicken breasts affected by the wooden breast myopathy. The economic loss caused by the world‐wide occurrence of wooden breast is enormous, and the application of papain has been found to counteract the impaired properties of this abnormal chicken breasts. Since papain is already widely used in the food industry to tenderize meat, its application in improving the quality of WB meat is straightforward.
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Affiliation(s)
- Juliana L Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana K A Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Leila M Carvalho
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mércia S Galvão
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Thayse C Rocha
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estevez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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7
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Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins. Food Chem 2022; 370:131074. [PMID: 34537423 DOI: 10.1016/j.foodchem.2021.131074] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/23/2021] [Accepted: 09/04/2021] [Indexed: 12/14/2022]
Abstract
Salting and rehydration of myofibrils can be interfered with free radical diffusion process. This study investigated the effects of salt content (0, 1, 3 and 5%) and H2O2/ascorbate-based hydroxyl radical (OH)-generating system (1, 10, 20 mM H2O2) on the oxidation, conformation, aggregation, and thermal stability of porcine myofibrillar proteins (MPs). Results showed that 5% of salt inhibited carbonylation of MPs with intensive sulfhydryl loss and tryptophan quenching. Fourier transform infrared (FTIR), laser light scattering, and scanning electron microscopy (SEM) suggested that 20 mM H2O2 transformed more α-helix into β-sheet of MPs, favoring larger aggregates being selectively exposed towards solvent during salt-induced fiber swelling. Oxidized MPs brined with ≤1% salt underwent partial unfolding with higher flexibility, while up to 5% of salt greatly hampered their hydration potential and weakened inter-fibrillar hydrogen bond with an improved protein solubility. Micro-rheology revealed that 1% of salt and 10 mM H2O2 rendered a denser structure of heat-set MPs gels.
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8
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A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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9
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Effect of Salt Content Reduction on Food Processing Technology. Foods 2021; 10:foods10092237. [PMID: 34574347 PMCID: PMC8469246 DOI: 10.3390/foods10092237] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/19/2021] [Accepted: 09/15/2021] [Indexed: 12/21/2022] Open
Abstract
Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.
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Lin X, Tang Y, Hu Y, Lu Y, Sun Q, Lv Y, Zhang Q, Wu C, Zhu M, He Q, Chi Y. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8065-8080. [PMID: 34269568 DOI: 10.1021/acs.jafc.1c01687] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.
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Affiliation(s)
- Xin Lin
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Yun Hu
- West China School of Pharmacy, Sichuan University, Chengdu 610041, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qi Sun
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Chongde Wu
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
| | - Meijun Zhu
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
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11
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Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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12
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Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Res Int 2021; 145:110391. [PMID: 34112394 DOI: 10.1016/j.foodres.2021.110391] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/06/2021] [Accepted: 05/04/2021] [Indexed: 01/18/2023]
Abstract
The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P < 0.05), especially for the sausages inoculated with L. curvatus, W. hellenica, and L. plantarum. The sausage inoculated with W. hellenica also had higher contents of organic acids than the other sausages (P < 0.05). In addition, partial least squares regression analysis demonstrated that the taste properties characterized by electronic tongue were consistent with the sensory evaluation results, and FAAs and organic acids contributed to the taste properties of the reduced-salt dry sausage. These results highlight the potential of W. hellenica and L. plantarum for the production of reduced-salt dry sausage with improved taste profiles.
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Ashaolu TJ, Khalifa I, Mesak MA, Lorenzo JM, Farag MA. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34014126 DOI: 10.1080/10408398.2021.1929059] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited. The production of fermented meat relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activities. In this review, fermented meat types and their health benefits were firstly introduced. This was followed by a description of fermentation conditions vis-à-vis starters, bacterial, yeast and mold cultures, and their role in meat. The review focuses on how microorganisms affect texture change, flavor formation, and biogenic amines (BA) accumulation in fermented meat. In addition, the production conditions and the major biochemical changes in fermented meat products were also introduced to present the best factors influencing the quality of fermented meat. Microorganisms and microbial enzymes in fermented meats were discussed as they could affect organoleptic characteristics of fermented meats. Moreover, safety concerns and prospects for further research of fermented meat were also discussed with emphasis on novel probiotic and starter cultures development; bioinformatics, omics technologies and data modeling to maximize the benefit from fermentation process in meat production.
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Affiliation(s)
- Tolulope J Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam.,Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, Vietnam
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Matta A Mesak
- Chemistry Department, School of Sciences and Engineering, The American University, Cairo, New Cairo, Egypt
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
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14
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules 2021; 26:molecules26092463. [PMID: 33922630 PMCID: PMC8122938 DOI: 10.3390/molecules26092463] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/15/2022] Open
Abstract
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
- Correspondence: (A.K.D.); (J.M.L.)
| | - Pramod K. Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
| | | | | | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, Campus Ourense, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (A.K.D.); (J.M.L.)
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15
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Li Y, Xue C, Quan W, Qin F, Wang Z, He Z, Zeng M, Chen J. Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties. Meat Sci 2021; 177:108489. [PMID: 33714683 DOI: 10.1016/j.meatsci.2021.108489] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/26/2021] [Accepted: 03/04/2021] [Indexed: 12/22/2022]
Abstract
The impact of NaCl and tripolyphosphate (TPP)/pyrophosphate (PP) on protein oxidation and Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in roasted beef patties was investigated. The content of CML and CEL in patties treated with salts was approximately 1.1-1.7 and 1.2-3.2 times higher than that of the control samples, respectively. An increase in salt content caused higher oxidation of tryptophan and protein carbonylation with a decrease in Schiff bases (P < 0.05) and a slight decrease in lipid oxidation (P < 0.05). Significant correlations (P < 0.05) between CML, CEL, and protein oxidation measurements was found. The higher salts content, causing less cooking loss and higher moisture content, significantly correlated (P < 0.05) with CML, CEL content, and protein oxidation of the patties. The increase in CML and CEL content and protein oxidation in roasted patties with salts might be related to the pro-oxidation of salts, and also partly due to the temperature changes caused by the water-holding capacity of salts.
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Affiliation(s)
- Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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16
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Zhou Y, Wang Y, He J, Pan D, Wang H, Cao J. Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry‐cured hams. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yang Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo 315211 China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China
| | - Ying Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo 315211 China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo 315211 China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo 315211 China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China
| | - Hongfei Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo 315211 China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo 315211 China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China
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17
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Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. Food Chem 2020; 332:127414. [DOI: 10.1016/j.foodchem.2020.127414] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 06/20/2020] [Accepted: 06/22/2020] [Indexed: 01/02/2023]
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18
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Qu C, He Z, Wang Z, Li S, Wang Z, Li H. Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken. J Food Sci 2020; 85:1651-1660. [PMID: 32460413 DOI: 10.1111/1750-3841.15129] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 02/03/2023]
Abstract
This study aimed to investigate the effects of different NaCl content and drying temperatures on the lipid oxidation, protein oxidation, and physical properties of dry-cured chicken. In the final product, lipid oxidation, protein oxidation, and physical properties were significantly affected by NaCl and temperature. Increased NaCl content and temperature led to significantly increased level of indicators including conjugated diene, thiobarbituric acid reactive substances, and carbonyl contents (P < 0.05). Conversely, the sulfhydryl contents and surface hydrophobicity significantly decreased (P < 0.05). Results of sodium dodecyl sulfate polyacrylamide gel electrophoresis further indicated that NaCl and temperature affected protein oxidation and degradation. According to the drying curve, the main factor affecting the drying time was the drying temperature and a slower rate of moisture loss occurred in samples with higher NaCl content. Moreover, due to the effects of temperature on lipid and protein oxidation and moisture diffusion, the hardness and shrinkage ratio increased with temperature. PRACTICAL APPLICATION: Dry-cured chicken is a kind of air-dried meat product. During actual production of dry-cured chicken, its physicochemical characteristics (e.g., lipid and protein oxidation and texture) are affected by NaCl content and drying temperature. In this study, the NaCl content and drying temperature were found to promote lipid and protein oxidation and have significant effects on texture properties. Therefore, the NaCl content and drying temperature should be controlled to improve the quality of dry-cured chicken.
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Affiliation(s)
- Cheng Qu
- College of Food Science, Southwest University, Tiansheng Street, Chongqing, 400716, PR China
| | - Zhifei He
- College of Food Science, Southwest University, Tiansheng Street, Chongqing, 400716, PR China.,Chongqing Engineering Research Center of Regional Food, Tiansheng Street, Chongqing, 400716, PR China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Shaobo Li
- College of Food Science, Southwest University, Tiansheng Street, Chongqing, 400716, PR China
| | - Zefu Wang
- College of Food Science, Southwest University, Tiansheng Street, Chongqing, 400716, PR China
| | - Hongjun Li
- College of Food Science, Southwest University, Tiansheng Street, Chongqing, 400716, PR China.,Chongqing Engineering Research Center of Regional Food, Tiansheng Street, Chongqing, 400716, PR China
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19
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Rosario DKA, Furtado MR, Mutz YS, Rodrigues BL, Bernardo YAA, Baltar JD, Bernardes PC, Estevez M, Conte-Junior CA. A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods 2020; 9:E536. [PMID: 32344628 PMCID: PMC7231182 DOI: 10.3390/foods9040536] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 11/23/2022] Open
Abstract
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.
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Affiliation(s)
- Denes K. A. Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Maraysa R. Furtado
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Bruna L. Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Yago A. A. Bernardo
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ 21040-900, Brazil
| | - Jéssica D. Baltar
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
| | - Patricia C. Bernardes
- Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre, ES 29500-000, Brazil;
| | - Mario Estevez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain;
| | - Carlos A. Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; (D.K.A.R.); (Y.S.M.); (Y.A.A.B.)
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; (M.R.F.); (B.L.R.); (J.D.B.)
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ 21040-900, Brazil
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20
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Li C, Li X, Huang Q, Zhou Y, Xu B, Wang Z. Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4017-4026. [PMID: 32153185 DOI: 10.1021/acs.jafc.0c01513] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This paper focuses on the effect of dry-cured salt content on lipidomic profiles during the processing of water-boiled salted duck (WSD). The composition of the molecular species of individual phospholipids (PLs) in raw duck meat was identified by shotgun lipidomics, and the changes in the PLs during processing were analyzed with different contents of dry-cured salt (a 4% low-salt group, a 6% medium-salt group, and an 8% high-salt group). In total, 100 molecular species of phospholipids were determined in raw meat, while 122 species were identified during manufacturing processing. We further found that the amount of dry-cured salt had a great influence on 12 phospholipid molecular species, which could be used as markers to distinguish the treatment groups with different amounts of dry-cured salt. A lower dry-cured salt content (less than 6%) not only had a significant effect on the total PL content but also promoted the degradation of individual PLs (especially those containing unsaturated fatty acids).
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Affiliation(s)
- Cong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Xinfu Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Qianli Huang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - You Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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21
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Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Sci 2020; 161:107992. [DOI: 10.1016/j.meatsci.2019.107992] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022]
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22
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Gesteira SM, Oliveira RL, Trajano JDS, Ribeiro CVDM, Costa EIDS, Ribeiro RDX, Pereira ES, Bezerra LR. Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins. PLoS One 2019; 14:e0216047. [PMID: 31026267 PMCID: PMC6485920 DOI: 10.1371/journal.pone.0216047] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 04/12/2019] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls' diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n-3 and a linear reduction in collagen, C16:0, C16:1cis-9, C18:1, MUFAs, and Δ9-desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls' diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.
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Affiliation(s)
- Susana Melo Gesteira
- Department of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador, Bahia, Brasil
| | - Ronaldo Lopes Oliveira
- Department of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador, Bahia, Brasil
- * E-mail:
| | - Jaqueline da Silva Trajano
- Department of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador, Bahia, Brasil
| | | | | | | | | | - Leilson Rocha Bezerra
- Department of Animal Science, Federal University of Campina Grande, Patos, Paraiba, Brazil
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23
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Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing? Meat Sci 2019; 150:14-22. [DOI: 10.1016/j.meatsci.2018.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 10/09/2018] [Accepted: 10/09/2018] [Indexed: 12/23/2022]
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24
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Petracci M, Soglia F, Madruga M, Carvalho L, Ida E, Estévez M. Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities. Compr Rev Food Sci Food Saf 2019; 18:565-583. [PMID: 33336940 DOI: 10.1111/1541-4337.12431] [Citation(s) in RCA: 201] [Impact Index Per Article: 40.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/14/2019] [Accepted: 01/14/2019] [Indexed: 01/10/2023]
Abstract
Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast-growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown. The distinctive white striations in breasts affected by white striping disorder, the presence of out-bulging and pale areas of hardened consistency in the so-called wooden breast, and the separation of the fiber bundles in breasts labelled as spaghetti meat, made these myopathies easily identified in chicken carcasses. Yet, the high incidence of these myopathies and the increasing concern by producers and retailers led to an unprecedented flood of questions on the causes and consequences of these abnormal chicken breasts. This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences. Today, it is known that the occurrence is linked to fast-growth rates of the birds and their large breast muscles. The muscle hypertrophy along with an unbalanced growth of supportive connective tissue leads to a compromised blood supply and hypoxia. The occurrence of oxidative stress and mitochondrial dysfunction leads to lipidosis, fibrosis, and overall myodegeneration. Along with the altered appearance, breast muscles affected by the myopathies display poor technological properties, impaired texture properties, and reduced nutritional value. As consumer's awareness on the occurrence of these abnormalities and the concerns on animal welfare arise, efforts are made to inhibit the onset of the myopathies or alleviate the severity of the symptoms. The lack of fully effective dietary strategies leads scientists to propose whether "slow" production systems may alternatively provide with poultry meat free of these myopathies.
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Affiliation(s)
- M Petracci
- Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - F Soglia
- Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - M Madruga
- Postgraduate program in Food Science and Technology. Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - L Carvalho
- Postgraduate program in Food Science and Technology. Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - Elza Ida
- Dept. of Food Technology, Londrina State Univ., Londrina, Brazil
| | - M Estévez
- Meat and Meat Products Research Inst., TECAL Research Group, Univ. of Extremadura, Avda. Universidad s/n, 10003, Cáceres, Spain
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25
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Feng X, Hang S, Zhou Y, Liu Q, Yang H. Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii). J Food Sci 2018; 83:2148-2158. [PMID: 30020543 DOI: 10.1111/1750-3841.14212] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2018] [Revised: 04/23/2018] [Accepted: 05/13/2018] [Indexed: 12/21/2022]
Abstract
Bromelain was used to tenderize golden pomfrets (Trachinotus blochii). The enzyme kinetic model was x=2.447×ln[1+(1332.21×E0S0-1.74)t], which indicated that the degree of hydrolysis (DH, x) was dependent on hydrolysis time (t), the initial concentration of myofibril (S0 ) and bromelain (E0 ). The relationship between the overall hydrolysis rate (v), S0 , E0 , and t is demonstrated as: v=(16.50(E0S0)-1.33)S0 exp {-2.447ln[1+(1332.21E0S0-1.74)t2]}. Sample of 0.40% E0 /S0 was further used to study the effects of hydrolysis time on the changes of proteins, peptides, free amino acids (FAA), and protein nanostructure. SDS-PAGE result showed that myosin heavy chain was degraded dramatically from 22.88% before treatment to 12.03% after 2 min bromelain treatment. Meanwhile, bromelain did not exhibit activity towards actin, trypomyosin, myosin light chain, and troponin C. A general increase of amino acids indicated the increased DH and the preferential cleavage sites of bromelain in the descending order of lysine, glutamic acid, glycine, ornithine, methionine sulfoxide, and alanine. Atomic force microscope images showed that the strip-like structure of myofibril was considerably degraded by bromelain, and the granulation of protein after 20 min indicated possible self-assembling of protein hydrolysate. Confocal laser scanning microscopy further confirmed the degradation of myofibril proteins and formation of protein aggregates. PRACTICAL APPLICATION Meat of golden pomfrets is tough, thus not idea for fish balls or fish cakes. Tenderization is essential to achieve desired texture and consumer acceptance, especially for this fish meat with intrinsic hard texture. Bromelain can be extracted from pineapple processing waste. Enzymatic kinetics was studied to instruct industry to control the tenderness of the processed fish meat. The microstructural and mechanism study elucidate the process, thus could be applied to improve the quality of the seafood products correspondingly.
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Affiliation(s)
- Xiao Feng
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl. Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P.R. China
| | - Shasha Hang
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl. Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P.R. China.,Fujian Putian Sea-100 Food Co., Ltd., Putian, Fujian, 355100, P.R. China
| | - Yige Zhou
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl. Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P.R. China
| | - Qin Liu
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl. Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P.R. China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl. Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P.R. China
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26
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Res Int 2017; 99:660-669. [DOI: 10.1016/j.foodres.2017.06.029] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 01/09/2023]
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27
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Gouvêa AA, Oliveira RL, Leão AG, Bezerra LR, Assis DY, Albuquerque IR, Pellegrini CB, Rocha TC. Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2147-2153. [PMID: 27594557 DOI: 10.1002/jsfa.8022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 08/27/2016] [Accepted: 08/30/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. RESULTS Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L* (P = 0.0032), a* (P < 0.0001) and c* (P < 0.0001) values but a lower index color b* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05). CONCLUSION Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ana Al Gouvêa
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Ronaldo L Oliveira
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - André G Leão
- Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, Rondonópolis City, Mato Grosso State, 78735901, Rondonópolis, Brazil
| | - Leilson R Bezerra
- Department of Animal Science, Federal University of Piauí, Campus Cinobelina Elvas, Bom Jesus City, Piauí State, 64 900-000, Brazil
| | - Dallyson Yc Assis
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Italo Rr Albuquerque
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Caius B Pellegrini
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Tiago C Rocha
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
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Alnoumani H, Ataman ZA, Were L. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Sci 2017; 129:9-19. [PMID: 28231438 DOI: 10.1016/j.meatsci.2017.02.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 01/17/2017] [Accepted: 02/07/2017] [Indexed: 12/22/2022]
Abstract
Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB. On day 16, tryptophan fluorescence decline in unsalted control was higher (28%) than that in CGB with rosemary or DAB (2.4-5.5%) while Schiff bases declined in control and CGB+1% DAB, but increased in CGB+2% and 4% DAB. DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production.
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Affiliation(s)
- Hatouf Alnoumani
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA
| | | | - Lilian Were
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA.
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