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Wu D, Cao Y, Yin T, Huang Q. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage. Food Res Int 2024; 187:114361. [PMID: 38763645 DOI: 10.1016/j.foodres.2024.114361] [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: 12/24/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate (SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural changes in silver carp surimi during 90 days of frozen storage (-20 °C). TH combined with SPP was significantly more effective than single TH or SPP in preventing MP oxidation (P < 0.05), showing a higher SH content (6.05 nmol/mg protein), and a lower carbonyl (4.24 nmol/mg protein) and dityrosine content (1280 A.U.). SDS-PAGE results indicated that TH combined with SPP did not differ significantly from TH and SPP in inhibiting protein degradation but was more effective in inhibiting protein crosslinking. Moreover, all cryoprotectants could stabilise the secondary and tertiary structures and inhibit unfolded and aggregation of MP, with the combination of TH and SPP being the best. It's worth noting that TH combined with SPP had a synergistic effect on inhibiting the decrease in α-helix content and gel-forming ability, and the increase in surface hydrophobicity. Overall, TH combined with SPP could significantly inhibited MP oxidation and structural changes in surimi during frozen storage and improve the gel-forming ability, which was significantly better than single TH or SPP.
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Affiliation(s)
- Dan Wu
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Yuan Cao
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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2
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Jiang Y, Qin Y, Chandrapala J, Majzoobi M, Brennan C, Sun J, Zeng XA, Sun B. Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities. Food Chem X 2024; 22:101378. [PMID: 38665626 PMCID: PMC11043818 DOI: 10.1016/j.fochx.2024.101378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu distillation by-product). This study aimed to explore the interactions between JG and selected FCTs, including resveratrol (RES), quercetin (QUE), curcumin (CUR), and azelaic acid (AZA), and the consequential impact on stability and antioxidant activity of the complexes. The findings conclusively demonstrated that the interactions between JG and the FCTs significantly enhanced the storage stability of the complexes. Moreover, the antioxidant activity of the complexes exhibited improvement compared to their individual counterparts. This study underscores the notion that JG and FCTs mutually reinforce, exerting positive effects on stability and antioxidant activity. This symbiotic relationship can be strategically employed to augment the quality of proteins and enhance the functional properties of bioactive components through these interactions.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Yuxin Qin
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Charles Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China
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3
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Gong H, Deng Y, Jiang J, Hu X, Zhou Y, Zhang Y, Liu J, Sun W. Effect of magnetic field mediated CaCl 2 on the edible quality of low-sodium minced pork gels. Meat Sci 2024; 212:109453. [PMID: 38412752 DOI: 10.1016/j.meatsci.2024.109453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/24/2024] [Accepted: 02/15/2024] [Indexed: 02/29/2024]
Abstract
Magnetic field combined with calcium chloride (CaCl2,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0-10%) by CaCl2 in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince. It is desired to drive the application of magnetic field and CaCl2 in low-sodium meat processing in this way. Results showed that the cooking yield, color, hardness, elasticity, mouthfeel, apparent texture, and orderliness of protein conformation of all minced pork were improved as compared to the control group, while the electron nose response values of their volatile sulfides and nitrogen oxides were decreased. In particular, the best edible quality and perceived salty intensity of minced pork gel was obtained by using CaCl2 in place of 5% NaCl under magnetic field mediation. In addition, energy dispersive X-ray spectroscopy scans showed that the reduced NaCl treatment by magnetic field combined with CaCl2 could increase the signal intensity of sodium in minced pork matrices to some extent. Magnetic field-mediated substitution of NaCl for CaCl2 treatment was also found to be favorable for inducing the transition of the protein secondary structure from an irregularly coiled to a β-folded structure (demonstrated by infrared spectroscopy). In short, magnetic fields combined with CaCl2 instead of NaCl was a highly promising method of producing low-NaCl meats.
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Affiliation(s)
- Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yushi Deng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaopeng Hu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuanhua Zhou
- College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jingyang Liu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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Wei Q, Zhang G, Ye J, Xie J. Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage. Int J Biol Macromol 2024; 270:131913. [PMID: 38749889 DOI: 10.1016/j.ijbiomac.2024.131913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 04/21/2024] [Accepted: 04/25/2024] [Indexed: 06/05/2024]
Abstract
In this study, we aimed to determine the effect of carboxymethyl chitosan (CMCh) and carboxymethyl cellulose sodium (CMCNa) on the quality of frozen rice dough. We used a variety of methods to conduct a thorough investigation of frozen rice dough, including nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, size exclusion high-performance liquid chromatography (SE-HPLC), X-ray diffraction (X-RD), differential scanning calorimetry (DSC), and rapid visco analyzer (RVA). Our findings showed that frozen storage caused significant damage to the texture of rice dough, and this damage was reduced by the inclusion of CMCh, which led to a gradual change in the orderly structure of proteins. The degree of cross-linking between CMCh-B (DS:1; 0.5 %, 1 %, and 1.5 %) and the large protein polymer was significantly higher than that between CMCh-A (DS:0.8; 0.5 %, 1 %, and 1.5 %) and CMCNa (DS:1; 1 %), which decreased the ability of bound water to become free water. This resulted in the increase of tan δ, which effectively delayed the structural transformation of frozen rice dough. Furthermore, the introduction of CMCh delayed the immediate order of starch and crystal structure modifications, altering the thermal properties and pasting qualities of the frozen rice dough. Therefore, 1.5 % CMCh-B showed the best protective effect on frozen rice dough.
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Affiliation(s)
- Qi Wei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Area A, No.118 Gaodong Road, Pudong New District, Shanghai 200137, China.
| | - Jingxin Ye
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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5
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Wei Q, Sun Q, Dong X, Kong B, Ji H, Liu S. Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei). Food Chem 2024; 438:138041. [PMID: 38007954 DOI: 10.1016/j.foodchem.2023.138041] [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: 08/28/2023] [Revised: 11/01/2023] [Accepted: 11/16/2023] [Indexed: 11/28/2023]
Abstract
The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possibility of energy saving by MF. The results showed that the -35 °C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to -35 °C immersion freezing (control group, IF). With the increase in freezing temperature in the MF treatments, the size of ice crystals gradually increased, and the sensory properties of shrimp decreased. The water-holding capacity, sensory properties, and water distribution of shrimp muscle subjected to MF at -25 °C were still no significantly different from those of the IF at -35 °C (P > 0.05). In summary, the utilization of MF enhanced the quality of frozen pacific white shrimp, which has the potential to provide energy saving benefits.
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Affiliation(s)
- Qihang Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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6
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Wang Z, Liu W, Duan X, Ren G, Li L, Cao W, Guo J, Jiao X, Zhu L, Wei X. Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol. Int J Biol Macromol 2024; 260:129448. [PMID: 38228204 DOI: 10.1016/j.ijbiomac.2024.129448] [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: 12/04/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/18/2024]
Abstract
The acquisition of high quality lyophilized IgY products, characterized by an aesthetically pleasing visage, heightened stability, and a marked preservation of activity, constitutes an indispensable pursuit in augmenting the safety and pragmatic utility of IgY. Within this context, an exploration was undertaken to investigate an innovative modality encompassing microwave freeze-drying (MFD) as a preparatory methodology of IgY. Morphological assessments revealed that both cryogenic freezing and subsequent MFD procedures resulted in aggregation of IgY, with the deleterious influence posed by the MFD phase transcending that of the freezing phase. The composite protective agent comprised of trehalose and mannitol engendered a safeguarding effect on the structural integrity of IgY, thereby attenuating reducing aggregation between IgY during the freeze-drying process. Enzyme-linked immunosorbent assay (ELISA) outcomes demonstrated a discernible correlation between IgY aggregation and a notable reduction in its binding affinity towards the pertinent antigen. Comparative analysis vis-à-vis the control sample delineated that when the trehalose-to-mannitol ratio was upheld at 1:3, a two-fold outcome was achieved: a mitigation of the collapse susceptibility within the final product as well as a deterrence of IgY agglomeration, concomitant with an elevated preservation rate of active antibodies (78.57 %).
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Affiliation(s)
- Zhe Wang
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China; Food Laboratory of Zhongyuan, 462300 Luohe, China
| | - Wenchao Liu
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.
| | - Xu Duan
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.
| | - Guangyue Ren
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.
| | - Linlin Li
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Weiwei Cao
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Jingfang Guo
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China; Food Laboratory of Zhongyuan, 462300 Luohe, China
| | - Xueyuan Jiao
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Lewen Zhu
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Xinyu Wei
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
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7
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Li Y, Wang H, Zhao Y, Chen Q, Xia X, Liu Q, Kong B. Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods 2024; 13:253. [PMID: 38254554 PMCID: PMC10814794 DOI: 10.3390/foods13020253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 01/08/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Myofibrillar protein-diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their application in practical meat products. Therefore, MP-DAG-C emulsions at different pH values were used in this study, in which lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL) were used as the oil phases. The results indicated that the emulsifying property of the UGL- and PGL-based emulsions increased compared to those of the lard-based emulsions (p < 0.05). The emulsifying activity and stability indices, absolute value of ζ-potential, and rheological characteristics increased with the increase in pH values (p < 0.05), with the droplets were smallest and distributed most uniformly at a pH of 6.5 compared to the other acidic environment (p < 0.05). The thiobarbituric acid substance and carbonyl content increased (p < 0.05), while the total sulfydryl content decreased (p < 0.05) during storage. However, there was no statistical difference between the oxidative stability of the MP-DAG-C emulsions with different pH values (p > 0.05). The results implied that the emulsifying property of MP-DAG-C emulsions increased with an increase in pH values. The oxidative stability of the MP-DAG-C emulsions at high pH values was improved by catechin.
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Affiliation(s)
| | | | | | | | | | | | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.L.); (H.W.); (Y.Z.); (Q.C.); (X.X.); (Q.L.)
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Lei Y, Ai M, Lu S, Xu H, Wang L, Zhang J, Xiong S, Hu Y. Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish ( Siniperca chuatsi). Food Chem X 2023; 20:101027. [PMID: 38144860 PMCID: PMC10739918 DOI: 10.1016/j.fochx.2023.101027] [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: 09/16/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
Frozen mandarin fish (MF) is utilized for preparation fermented MF. However, how raw material (RM) affects the quality and flavor of fermented MF is unclear. This study investigated the impact and mechanism of RM frozen storage on the microstructure, texture, water distribution, and flavor of fermented MF by light microscopy, texture profile analysis, low-field nuclear magnetic resonance, gas chromatography-ion mobility spectrometry, and multivariate analysis. With increasing RM frozen storage time, both frozen MF and frozen-based fermented MF decreased in muscle fiber density while increased in muscle fiber diameter. Additionally, RM frozen storage exhibited a significant impact on the water distribution of frozen MF, while no obvious effect on that of frozen-based fermented MF. Seven odorant (2-methyl-1-propanol, 3-hydroxy-2-butanone, 2,3-butanedione, hexanal-D, ethyl acetate-D, 3-pentanone, and acetone) were shown as potential markers to distinguish fermented MF. This study could provide a theoretical basis for the production of high-quality frozen-based fermented MF.
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Affiliation(s)
- Yuelei Lei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Mingyan Ai
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Sufang Lu
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Hongliang Xu
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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9
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Yang H, Chen Z, Wang H, Jin D, Wang X, Wang F, Cen X, Liu J, Shen Q. Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins. Curr Res Food Sci 2023; 8:100651. [PMID: 38283162 PMCID: PMC10818194 DOI: 10.1016/j.crfs.2023.100651] [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: 09/19/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 01/30/2024] Open
Abstract
Myofibrillar proteins (MPs) are an important nutritional supplement and have great significance in sports training and rehabilitation therapy. Currently, MPs preservation is still disputed since they are vulnerable to degradation, polymerization, and denaturation. Freeze-drying is an emerging technology for protein preservation, its effects on the functionality of MPs from different sources have not yet been thoroughly studied. This study aims to evaluate the performance differences of freeze-drying in maintaining the functional characteristics of MPs from fish and mammalian sources, providing valuable insights for the processing and preservation of MPs, and providing nutritional support for nursing and rehabilitation. The results showed that freeze-drying was an efficient method for protein preservation, and the effects of freeze-drying on both fish and mammalian sources MPs were significant (p < 0.05) consistent. Specifically, whether before and after freeze-drying, the solubility of fish MPs (FMPs) was significant (p < 0.05) lower than that of mammalian MPs, while the foaming and emulsifying properties were significant (p < 0.05) higher than those of beef and sheep MPs (BMPs and SMPs, respectively). Furthermore, the most efficient protein concentration for freeze-drying was 10 mg/mL, and with this concentration, the gel strengths of BMPs and SMPs showed an insignificant difference (p > 0.05) after freeze-drying.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, 310018, China
| | - Zhizhao Chen
- College of Standardization, China Jiliang University, Hangzhou, 310018, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Danping Jin
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Xiaoqi Wang
- Tufts University Friedman School of Nutrition Science and Policy, Boston, MA, 02111, USA
| | - Fan Wang
- Zhejiang Provincial People's Hospital (Affiliated People's Hospital, Hangzhou Medical College), Hangzhou, Zhejiang, 310014, China
| | - Xuejiang Cen
- Zhejiang Provincial People's Hospital (Affiliated People's Hospital, Hangzhou Medical College), Hangzhou, Zhejiang, 310014, China
| | - Jinsong Liu
- Zhejiang Huijia Biotechnology Co. Ltd., Anji, Zhejiang, 313307, PR China
| | - Qing Shen
- Department of Clinical Laboratory, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, 324000, China
- Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
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10
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Dong Y, Zhang H, Guo M, Mei J, Xie J. Effect of different slaughter/stunning methods on stress response, quality indicators and susceptibility to oxidation of large yellow croaker (Larimichthys crocea). Vet Res Commun 2023; 47:1879-1891. [PMID: 37171556 DOI: 10.1007/s11259-023-10136-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/07/2023] [Indexed: 05/13/2023]
Abstract
This study aimed to investigate the effects of different slaughter methods (immersion in ice/water slurry, T1; gill cut, T2; CO2 asphyxia, T3; percussion (hit on the head with a stick), T4; Melissa officinalis L. essential oil + CO2, T5) on physiological stress, oxidative stress, and muscle quality in large yellow croaker. In terms of physiological stress, the levels of glucose (GLU), lactate dehydrogenase (LDH), and catalase (CAT) in CO2 asphyxia samples were significantly lower than those in other samples (p < 0.05). The level of cortisol (COR) in T1 sample was 1.25-1.84 times higher than that of other samples. The GLU level of T1 group was 3.2 times higher than that of T3 sample, and significantly higher than that of other samples. The creatine phosphokinase (CPK) and CAT levels of T2 samples were the highest (2.03 ng/mL and 8.34 U/mL, respectively). Furthermore, the superoxide dismutase (SOD) and glutathione peroxidase (GPx) analysis revealed that T3 and T4 samples could maintain good antioxidant enzyme activity during cold storage. The T3 samples maintained the stability of the protein (the lowest carbonyls and surface hydrophobicity) and reduced lipid oxidation (lower TBARS). In addition, the analysis of pH and water-holding capacity (WHC) revealed that T3 samples had better muscle quality. The muscle of T2 samples kept better color due to bloodletting treatment. The samples obtained after addition of Melissa officinalis L. essential oil had poorer indexes in all aspects compared to the T3 samples, which might be caused by the long anesthesia time of the essential oil.
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Affiliation(s)
- Yixuan Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Hongzhi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306, China.
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11
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Gong H, Jang J, Deng Y, Ma J, Zhang Y, Zhou Y, Zhang Y, Sun W. Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel. Food Res Int 2023; 173:113235. [PMID: 37803549 DOI: 10.1016/j.foodres.2023.113235] [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: 04/19/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 10/08/2023]
Abstract
This study intended to investigate the synergistic effect of direct current magnetic field (DC-MF) and calcium chloride (CaCl2) on improving the saltiness and quality of pork gel and to explore the potential adjustment mechanisms involved. Pork mince was subjected to low-salt treatment of DC-MF for 3 h (T1), CaCl2 substitution (T2) or DC-MF combined with CaCl2 (T3) respectively under high and low salt controls (HC and LC). Heat-induced gels of pork mince were prepared and analyzed in terms of gel texture, saltiness perception, moisture status, salt release and protein structure. Results indicated that DC-MF combined with CaCl2 treatment could reduce the addition of sodium chloride by 5% while maintaining the saltiness and overall acceptability of mince as well as improving its texture and yield. Further studies revealed that DC-MF in concert with CaCl2 treatment could not only increase the moisture content of mince gel, but also enhance saltiness perception by causing gel matrix to release salt-bearing juices under external forces. The energy spectrum analysis also illustrated that co-treatment technique could avoid the salt loss of minced meat during cooking process. Finally, a possible potential regulatory mechanism was speculated that the synergistic action of DC-MF and CaCl2 could alter the gel texture and sodium salt availability by modifying protein conformation and inducing a competitive binding reaction site for calcium and sodium ions. In conclusion, synergistic treatment by DC-MF and CaCl2 was a potential strategy in meat salt reduction.
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Affiliation(s)
- Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jingjiao Jang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yushi Deng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuanhua Zhou
- College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yan Zhang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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12
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Li S, Lin S, Jiang P, Feng Q, Bao Z, Huang Y, Sun N. Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill ( Euphausia superba) Surimi Gel. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37478023 DOI: 10.1021/acs.jafc.3c02860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/23/2023]
Abstract
Antarctic krill are a consumption resource with great exploitation potential. However, the poor gel properties of Antarctic krill meat seriously limit its high-value application. In the present study, the quality characteristics and proteome changes of the κ-/ι-carrageenan-Antarctic krill surimi gel were systematically analyzed and compared. In addition, the transcriptome sequencing of Antarctic krill was carried out, which filled the gap in the Antarctic krill database. Higher molecular forces (disulfide bond and hydrophobic interaction) and the degree of network cross-linking significantly promoted the formation of κ/ι-carrageenan-Antarctic krill surimi compared to that of Antarctic krill surimi. This is the first study to investigate and map potential protein markers for quality characteristics of Antarctic krill surimi based on mass spectrometry-based label-free quantitative proteomics. The results could provide a theoretical reference for the quality control of Antarctic krill during application.
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Affiliation(s)
- Shuang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Qi Feng
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Yihan Huang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
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13
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Jin DL, Wei JL, He FY, Chai TT, Ren ST, Fu JJ, Chen YW. Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating. Food Chem 2023; 407:135133. [PMID: 36493492 DOI: 10.1016/j.foodchem.2022.135133] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/19/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low temperature vacuum heating (LTVH) in an in vitro anti-glycation model was investigated. The result indicated that the protein cross-linking during LTVH treatment were mainly induced by tea polyphenols. The loss rate of free arginine (Arg) and free lysine (Lys) of SMP at the late stage of LTVH treatment (15 min) was 73.95 % and 83.16 %, respectively. The hydrophobic force and disulfide bond were the main force between tea polyphenols and SMP in the middle and late stage of LTVH treatment. The benzene ring and phenolic hydroxyl group of tea polyphenols can interact with the amino acid residues of SMP, which was exothermic and entropy-increasing. This study provides new insights in the interaction mechanisms between tea polyphenols-protein during heat treatment process.
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Affiliation(s)
- Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jian-Ling Wei
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Ting-Ting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Shao-Tian Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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14
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Wei Q, Zhang G, Mei J, Zhang C, Xie J. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten. Int J Biol Macromol 2023; 240:124424. [PMID: 37060979 DOI: 10.1016/j.ijbiomac.2023.124424] [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: 10/22/2022] [Revised: 03/15/2023] [Accepted: 04/08/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
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Affiliation(s)
- Qi Wei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Area A, No.118 Gaodong Road, Pudong New District, Shanghai 200137, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Chenchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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15
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Yun X, Deng Y, Wang Y, Lu Y, Dong T. Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze-Thawed Mongolian Cheese. Foods 2023; 12:foods12081567. [PMID: 37107362 PMCID: PMC10137472 DOI: 10.3390/foods12081567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze-thaw process and maintain shelf life, Mongolian cheese was frozen at -10, -20, and -30 °C, then thawed at microwave or room temperature. Results showed that LFE field-assisted frozen treatment could reduce ice crystal size and protect the protein matrix structure of cheese. Frozen-thawed cheese retained 96.5% of its hardness and showed no significant difference from the fresh one in elasticity, cohesion, and chewiness. Frozen cheese showed similar but slower ripening behavior during storage, suggesting a potential application of the LFE field in the frozen storage of high-protein foods.
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Affiliation(s)
- Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yawen Deng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yangyang Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yueyuan Lu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
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16
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Yi Z, Yan J, Ding Z, Xie J. Purification and characterizations of a novel extracellular protease from Shewanella putrefaciens isolated from bigeye tuna. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Tan M, Ding Z, Chu Y, Xie J. Potential of Good's buffers to inhibit denaturation of myofibrillar protein upon freezing. Food Res Int 2023; 165:112484. [PMID: 36869497 DOI: 10.1016/j.foodres.2023.112484] [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: 10/12/2022] [Revised: 01/06/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
The current systematic study sought to examine the potential use of three Good's buffers (MES, MOPS and HEPES) in inhibiting myofibrillar protein (MFP) denaturation induced by acidity changes. The highest degree of acidity variation was found in the center and bottom of large bottles due to the freeze-concentration effect. Good's buffer tended to basify during freezing, and it could prevent the crystallization of sodium phosphate (Na-P) buffer. Acidification upon freezing Na-P disrupted the natural conformation of MFP and induced the formation of large proteins aggregates with tight packing. The 15 mM MES, 20 mM MOPS, and 30 mM HEPES were respectively added to neutralize the strong acidity drop induced by freezing 20 mM Na-P, and all of them significantly improved the stability of the MFP conformation (P < 0.05). This work is not only critical to meet the growing demand for protein, but also groundbreaking for broadening the applicability of Good's buffers in the food industry.
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Affiliation(s)
- Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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18
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Han J, Sun Y, Zhang T, Wang C, Xiong L, Ma Y, Zhu Y, Gao R, Wang L, Jiang N. The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles. ULTRASONICS SONOCHEMISTRY 2023; 92:106259. [PMID: 36502681 PMCID: PMC9758566 DOI: 10.1016/j.ultsonch.2022.106259] [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: 09/07/2022] [Revised: 11/22/2022] [Accepted: 12/04/2022] [Indexed: 05/31/2023]
Abstract
To improve the quality of cooked and frozen crayfish after repeated freeze-thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47 % higher than the untreated samples. Low-field nuclear magnetic resonance confirmed that mobile water (T22) in the samples after 5 times of freeze-thaw cycles was reduced by 13.02 % and 29.34 % with AUS and without treatment, correspondingly; and with AUS and without treatment, average size of the ice crystals was around 90.26 μm2 and 113.73 μm2, and average diameter of the ice crystals was 5.83 μm and 8.14 μm, respectively; furthermore, it enhanced the solubility and zeta potential, lowered the surface hydrophobicity, reduced the particle size, and maintained the secondary and tertiary structures of myofibrillar protein (MP) after repeated freeze-thawing. Gel electrophoresis revealed that the AUS treatment mitigated the denaturation of MPs. Scanning electron microscopy revealed that the AUS treatment preserved the structure of the tissue. These findings demonstrated that the AUS treatment could enhance the water retention and physicochemical properties of protein within aquatic meat products during temperature fluctuations..
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Affiliation(s)
- Jiping Han
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China
| | - Yingjie Sun
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China
| | - Tao Zhang
- College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210014, China.
| | - Cheng Wang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China
| | - Lingming Xiong
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China
| | - Yanhong Ma
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China
| | - Yongzhi Zhu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China
| | - Ruichang Gao
- College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
| | - Lin Wang
- College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
| | - Ning Jiang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China.
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19
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Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker ( Larimichthys crocea). Food Chem X 2022; 15:100362. [PMID: 35756459 PMCID: PMC9218204 DOI: 10.1016/j.fochx.2022.100362] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 06/01/2022] [Accepted: 06/12/2022] [Indexed: 11/21/2022] Open
Abstract
MUAF significantly promoted the freezing process of large yellow croakers. MUAF enhanced the quality of large yellow croakers. MUAF better maintained the stability of fish protein. The mechanisms of single-, dual-, and multi-frequency UAF were analyzed.
Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea), providing reference for the application of multi-frequency UAF in frozen foods. Multi-frequency UAF increased the freezing rate and had lower thawing loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, and higher immobilized water content. Multi-frequency UAF had lower carbonyl, higher sulfhydryl content, and more stable myofibrillar protein secondary and tertiary structures. Confocal laser scanning microscopy (CLSM) indicated that the filamentous polymer in muscle fibrin solution with multi-frequency UAF was transformed into more evenly distributed units. In general, multi-frequency UAF significantly improved the freezing rate, reduced lipid oxidation, and maintained the myofibrillar structure.
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20
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Gong H, Liu J, Wang L, You L, Yang K, Ma J, Sun W. Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives. Crit Rev Food Sci Nutr 2022; 64:4202-4218. [PMID: 36305316 DOI: 10.1080/10408398.2022.2139660] [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] [Indexed: 11/03/2022]
Abstract
Myofibrillar protein (MP), as the main meat protein, have high nutritional value. However, the relatively poor solubility of MP at low ionic strength sometimes limits the utilization of MP to produce products rich in meat protein. Accordingly, appropriate modification of MP is needed to improve their functional properties. In general, MP modification strategies are categorized into biochemical and physical approaches. Different from other available reviews, the review focuses on summarizing the principles and applications of several techniques of physical modification, briefly depicting biochemical modification as a comparison. Modification of MP with a certain intensity of direct current magnetic field, ultrasound, high pressure, microwave, or radio frequency can improve solubility, emulsification, stability, and gel formation. Of these, magnetic field and microwave-modified MP have shown some potential in reducing salt in meat. These physical techniques can also have synergistic effects with other conditions (temperature, pH, physical or chemical techniques) to compensate for the deficiencies of individual treatment techniques. However, these strategies still need further research for practical applications.HIGHLIGHTSThe current status and findings of research on direct current magnetic field in meat processing are presented.Several physical strategies to modify the microstructure and functional properties of MPs.The synergistic effects of these techniques in combination with other methods to modify MPs are discussed.
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Affiliation(s)
- Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jiao Liu
- College of Life Science, South-Central MinZu University, Wuhan, P. R. China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Li You
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
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21
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Tan M, Ding Z, Xie J. Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Zhang Y, Kim Y, Puolanne E, Ertbjerg P. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review. Meat Sci 2022; 190:108841. [DOI: 10.1016/j.meatsci.2022.108841] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/13/2022] [Accepted: 05/01/2022] [Indexed: 01/08/2023]
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23
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de Albuquerque Sousa TC, Ferreira VCDS, da Silva Araújo ÍB, da Silva FAP. Natural Additives as Quality Promoters in Surimi: a Brief Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2092434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Thamyres César de Albuquerque Sousa
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Valquiria Cardoso da Silva Ferreira
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Íris Braz da Silva Araújo
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Fábio Anderson Pereira da Silva
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
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24
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Ye T, Chen X, Zhu Y, Chen Z, Wang Y, Lin L, Zheng Z, Lu J. Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods 2022; 11:foods11060837. [PMID: 35327260 PMCID: PMC8950141 DOI: 10.3390/foods11060837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 01/20/2023] Open
Abstract
The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.
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Affiliation(s)
- Tao Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Yajun Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
- Correspondence:
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Pei J, Mei J, Yu H, Qiu W, Xie J. Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition. Front Nutr 2022; 8:812741. [PMID: 35118111 PMCID: PMC8804529 DOI: 10.3389/fnut.2021.812741] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 01/05/2023] Open
Abstract
This research was done to investigate the synergistic interactions of the gum tragacanth (GT)–sodium alginate (SA) active coatings, incorporated with epigallocatechin gallate and lysozyme, on the quality of large yellow croaker (Larimichthys crocea) during superchilling storage at −3°C. Results showed that the GT-SA active coatings, containing epigallocatechin gallate [EGCG (E), 0.32% w/v], and lysozyme [LYS (L), 0.32% w/v] have reduced the total viable count, psychrophilic bacteria, and Pseudomonas spp. by about 1.55 log CFU/g, 0.49 log CFU/g, and 1.64 log CFU/g compared to the control at day 35. The GT-SA active coatings containing EGCG and LYS were effective in lowering the formations of off-odor compounds such as total volatile basic nitrogen (TVB-N), malondialdehyde (MDA), and off-favor amino acid (histidine). The solid phase microextraction gas chromatography-mass spectrometer (SPME-GC/MS) was applied to characterize and to quantify the volatile compounds of large yellow croaker samples during superchilling storage, while the relative content of the fishy flavor compounds (including 1-octen-3-ol and acetoin) was significantly reduced in the active coatings treated samples. Furthermore, the GT-SA active coatings containing EGCG and LYS treatments was found to be more effective in retarding the migration of water based on magnetic resonance imaging (MRI) results and in maintaining the organoleptic quality of large yellow croaker in superchilling storage at −3°C according to the sensory evaluation results. The results showed that the GT-SA active coating containing EGCG and LYS was effective to be used as a fish preservative to improve the quality and to prolong the shelf life of large yellow croaker in a superchilling storage for at least 7 days.
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Affiliation(s)
- Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- *Correspondence: Jun Mei
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- Jing Xie
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26
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The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers. Int J Biol Macromol 2022; 194:499-509. [PMID: 34822836 DOI: 10.1016/j.ijbiomac.2021.11.093] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 12/26/2022]
Abstract
Frozen aquatic products undergo unavoidable quality changes owing to temperature fluctuations during frozen storage and distribution. This study investigated the effects of 1% cellobiose (CB), and 0.5 and 1% carboxylated cellulose nanofibers (CNF) on ice crystal growth and recrystallization of frozen large yellow croaker fillets exposed to temperature fluctuations. Denser and more uniformly distributed ice crystals were observed in the CB- and CNF-treated samples than in the water-treated samples. Furthermore, the addition of CB and CNF suppressed the conversion of bound water to frozen water in the samples during temperature fluctuation cycles, played a positive role in fixing the ionic and hydrogen bonds that stabilize the protein structure, limited the conformational transition from α-helix to β-sheet, and improved protein thermal stability. Based on turbidity, zeta potential, and confocal laser scanning microscopy (CLSM) analyses, the presence of CB and CNF restricted the protein aggregation. Compared with CB, CNF molecules with abundant carboxyl functional groups and longer morphology exhibited better cryoprotective effects. Moreover, the fillets were more improved protected from mechanical damage induced by large ice crystals at a higher CNF concentration. This study reveals the potential of CB and CNF as novel cryoprotectants.
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Tan M, Ding Z, Mei J, Xie J. Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles. Food Chem 2021; 373:131511. [PMID: 34763934 DOI: 10.1016/j.foodchem.2021.131511] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 10/07/2021] [Accepted: 10/29/2021] [Indexed: 11/04/2022]
Abstract
The aim of this study was to investigate myofibrillar protein (MFP) denaturation induced by pH changes during freeze-thaw (FT) cycles, and to propose an effective mitigation strategy. Owing to the selective crystallization of Na2HPO4·12H2O and the consequent pH change, a pH change of 3.32 units was observed when the MFP solution were frozen. The surface hydrophobicity, particle size and confocal laser scanning microscopy showed that the protein molecules gradually unfolded and formed larger protein aggregation as the number of FT cycles increases. Additionally, protein degradation, secondary and tertiary structure alterations suggested that the FT cycle could disrupt structural integrity. The addition of cellobiose could maximize the inhibition of pH changes (decrease of ∼0.62 unit), no Na2HPO4·12H2O crystallization was observed by X-ray diffraction. Cellobiose could minimize FT damage to myofibrillar protein, which was closest to the control. Thus, cellobiose can be used as a new and effective cryoprotectant.
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Affiliation(s)
- Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
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