1
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Zhu Z, Zhang H, Liu X, Zeng Q, Sun DW, Wang Z. In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps. Food Chem 2024; 457:140089. [PMID: 38955122 DOI: 10.1016/j.foodchem.2024.140089] [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: 01/03/2024] [Revised: 05/24/2024] [Accepted: 06/11/2024] [Indexed: 07/04/2024]
Abstract
Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temperatures and changes in water states during partial freezing and thawing of pork and shrimp. Results indicated that changes in ice fractions ranging from -2 ∼ -20 °C could be divided into 3 stages including slow increase, random leap and remarkable leap. More serious damages to the structures related to immobile water occurred in shrimp than in pork, and partial freezing also caused deterioration in muscle fibres related to free water. Additionally, -2 ∼ -3 °C and - 3.5 °C were the appropriate partial freezing temperatures for pork and shrimp, respectively. Therefore, the VT-NMR method possessed great potential for fundamental studies and applications of partial freezing of muscle foods.
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Affiliation(s)
- Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Han Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | | | | | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Zhe Wang
- Hefei Hualing Co., Ltd, Hefei 230000, China
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2
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Nemati Z, Amirdahri S, Asgari A, Taghizadeh A, Siddiqui SA, Besharati M, Alirezalu K, Holman BW. Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality. Vet Anim Sci 2024; 24:100356. [PMID: 38774584 PMCID: PMC11106540 DOI: 10.1016/j.vas.2024.100356] [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] [Indexed: 05/24/2024] Open
Abstract
Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock - thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, n = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment. Results showed that supplementation of lamb diets with pomegranate pulp significantly increased liveweight and average daily gains, while not significantly affecting dry matter intake. Lamb serum urea and alkaline phosphatase concentrations and hot carcass weight were increased with pomegranate pulp supplementation. Compared to control lambs, the meat from lambs fed the supplemented diet had higher concentrations of intramuscular fat, mono- and polyunsaturated fatty acid, total unsaturated fatty acid, and meat phenolic compounds. Pomegranate pulp supplemented lambs also had a higher ratio of polyunsaturated to saturated fatty acids; and produced liver tissue with less fat and ash contents. Meat oxidative status (thiobarbituric acid reactive substance) and quality (water holding capacity, colour, and pH) were improved when lambs were supplemented with pomegranate pulp. These findings demonstrate that using pomegranate pulp as a feed for Ghezel lambs has advantageous effects on animal performance and meat quality, offering valorisation of an agrifood by-product.
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Affiliation(s)
- Zabihollah Nemati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Saeid Amirdahri
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Ardashir Asgari
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Akbar Taghizadeh
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, Straubing 94315, Germany
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, Quakenbrück 49610, Germany
| | - Magsoud Besharati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Benjamin W.B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
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3
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Gawat M, Boland M, Chen J, Singh J, Kaur L. Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility. Food Chem 2024; 434:137442. [PMID: 37713757 DOI: 10.1016/j.foodchem.2023.137442] [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: 03/20/2023] [Revised: 08/06/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
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Affiliation(s)
- Mariero Gawat
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Jim Chen
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
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4
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Safari R, Yaghoubi M, Marcinkowska‐Lesiak M, Paya H, Sun X, Rastgoo A, Rafiee M, Alirezalu K. The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat. Food Sci Nutr 2023; 11:7673-7685. [PMID: 38107100 PMCID: PMC10724606 DOI: 10.1002/fsn3.3686] [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: 03/13/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 12/19/2023] Open
Abstract
The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium-alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double-active gelatin-calcium alginate coatings had significant (p < .05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin-CA coatings led to significant reduction (p < .05) in TBARS, pH, and TVB-N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p < .05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products.
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Affiliation(s)
- Rashid Safari
- Department of Animal Science, Ahar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Milad Yaghoubi
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition SciencesWarsaw University of Life SciencesWarsawPoland
| | - Hamid Paya
- Department of Animal Science, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Xiaohong Sun
- Department of Plant, Food, and Environmental Sciences, Faculty of AgricultureDalhousie UniversityTruroNova ScotiaCanada
| | - Anahita Rastgoo
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Mirmehdi Rafiee
- Department of Food Science and Technology, Faculty of AgricultureAzad University of KhoyKhoyIran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
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5
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Luo G, Mu J, Wang S, Dong X, Ren Z. Association of blood APMAP content and meat quality trait in Rex rabbits. Anim Biotechnol 2023; 34:974-979. [PMID: 35001846 DOI: 10.1080/10495398.2021.2007117] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
APMAP is single transmembrane arylesterase which plays a cardinal role in adipogenesis. In this experiment, three tissue and blood samples of Rex rabbits at 3 growing periods were selected. The expression levels of APMAP gene in different tissues were detected by real-time fluorescence quantitative PCR and the content of APMAP in the blood was detected by Elisa. The results showed that fat deposition, the expression of APMAP in muscle and the content of APMAP in the blood increased rapidly during the growth of Rex rabbits. The correlation analysis showed that the correlation coefficient between APMAP content in the blood and the expression level of APMAP gene in longissimus lumborum muscle was 0.75(p < 0.05); the correlation coefficients between APMAP content in the blood and intramuscular fat and 24-hour pH were 0.90 (p < 0.01) and 0.75 (p < 0.05), respectively. According to the analysis results, we inferred APMAP content in the blood in Rex rabbits may influence meat quality and the meat quality of high APMAP content in the blood in Rex rabbits is better. These results revealed APMAP content in the blood may be one of the important signs for meat quality traits of molecular markers.
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Affiliation(s)
- Gang Luo
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Jinzhan Mu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Shuhui Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Xianggui Dong
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhanjun Ren
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
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6
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Sun S, Lin Z, Cheng S, Abd El-Aty AM, Tan M. Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023; 19:15-25. [DOI: 10.1515/ijfe-2022-0270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
Repeated freeze–thaw cycles can directly cause the changes in the water distribution, physicochemical characteristics, and microstructure of Scomberomorus niphonius surimi. To improve the quality of S. niphonius surimi, the effect of water retention agents (phosphate and trehalose) was investigated during freeze-thaw cycles. The results of low-field nuclear magnetic resonance (LF-NMR) combined with magnetic resonance imaging (MRI) analysis showed that the water retention agents could obviously decrease the water loss and water mobility during repeated freeze–thaw cycles. Water retention agent significantly reduced the cook loss and improved the surimi quality by decreasing the surimi protein denaturation. The scanning electron microscopy (SEM) characterization revealed that water retention agents could obviously ameliorate the protein structure damage. In addition, the principal component analysis combined with LF-NMR parameters showed clear discrimination between samples supplemented with different water retention agents. In a word, the LF-NMR and MRI might provide useful information in a non-invasive manner for monitoring the effects of water-retention agents on surimi after repeated freeze–thaw cycles.
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Affiliation(s)
- Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University , Qinggongyuan 1, 116034 , Ganjingzi District, Dalian , Liaoning , China
- National Engineering Research Center of Seafood, Dalian Polytechnic University , 116034 , Dalian , Liaoning , China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University , 116034, Dalian , Liaoning , China
| | - Zhuyi Lin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University , Qinggongyuan 1, 116034 , Ganjingzi District, Dalian , Liaoning , China
- National Engineering Research Center of Seafood, Dalian Polytechnic University , 116034 , Dalian , Liaoning , China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University , 116034, Dalian , Liaoning , China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University , Qinggongyuan 1, 116034 , Ganjingzi District, Dalian , Liaoning , China
- National Engineering Research Center of Seafood, Dalian Polytechnic University , 116034 , Dalian , Liaoning , China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University , 116034, Dalian , Liaoning , China
| | - A. M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine , Cairo University , 12211 Giza , Egypt
- Department of Medical Pharmacology, Medical Faculty , Ataturk University , Erzurum , Türkiye
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University , Qinggongyuan 1, 116034 , Ganjingzi District, Dalian , Liaoning , China
- National Engineering Research Center of Seafood, Dalian Polytechnic University , 116034 , Dalian , Liaoning , China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University , 116034, Dalian , Liaoning , China
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7
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Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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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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9
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Lochan Poudyal R, Maekawa R, Redo MA, Khanal R, Suzuki T, Watanabe M. Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109331] [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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10
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Luo G, Zhu T, Ren Z. METTL3 Regulated the Meat Quality of Rex Rabbits by Controlling PCK2 Expression via a YTHDF2–N6-Methyladenosine Axis. Foods 2022; 11:foods11111549. [PMID: 35681299 PMCID: PMC9180525 DOI: 10.3390/foods11111549] [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: 04/22/2022] [Revised: 05/10/2022] [Accepted: 05/15/2022] [Indexed: 01/27/2023] Open
Abstract
N6-methyladenosine (m6A) is the most prevalent internal mRNA modification in eukaryotes. The M6A modification plays an important role in transcription and cell function. The mechanism by which m6A modification regulates meat quality remains elusive. In this study, gene knockout and overexpression were used to explore m6A-modified regulation of meat quality. The content of PCK2 in blood increased significantly with the increase of Rex rabbits’ age. PCK2 expression levels in the longissimus lumborum and liver also increased significantly with the increase of Rex rabbits’ age. However, the expression level of PCK2 showed no significant difference in adipose tissue. In cell experiments, we found that METTL3 inhibited adipocyte differentiation by targeting the PCK2 gene via the recognition function of YTHDF2. Finally, the results of correlation analysis showed that PCK2 expression was positively correlated with intramuscular fat, whereas PCK2 expression was negatively correlated with total water loss rate at three different stages. In addition, PCK2 expression was also negatively correlated with reduced pH value at 75 and 165 days. Intramuscular fat content, pH and muscle water holding capacity are the main factors affecting the taste and flavor of muscle. Therefore, N6-methyladenosine regulated muscle quality by targeting the PCK2 gene.
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11
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Maggiolino A, Faccia M, Holman BW, Hopkins DL, Bragaglio A, Natrella G, Mazzone A, De Palo P. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality. Meat Sci 2022; 191:108865. [DOI: 10.1016/j.meatsci.2022.108865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 10/18/2022]
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12
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Li M, Luo J, Zhang Y, Zhang K, Guan ZQ, Ling CM. Effects of different phosphorus-free water-retaining agents on the quality of frozen tilapia fillets. Food Sci Nutr 2022; 10:633-644. [PMID: 35311168 PMCID: PMC8907755 DOI: 10.1002/fsn3.2686] [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: 08/14/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 11/09/2022] Open
Abstract
Tilapia is an economically important fish worldwide, but its quality is affected by storage practices. To improve the quality of tilapia fillets during frozen storage, we examined the effect of pretreatment with various combinations of different concentrations of trehalose, potassium bicarbonate, and chitosan. Following pretreatment, we analyzed the tilapia fillets using quality indicators, including soaking weight gain, coating weight gain, water-holding capacity, thawing loss, pH, Ca2+-ATPase activity, and texture characteristics. Water distribution was analyzed using low-field nuclear magnetic resonance and the optimal combination of water-retaining agents was obtained using an L8(27) orthogonal experiment. The results showed that trehalose, potassium bicarbonate, and chitosan improved fillet quality at pretreatment concentrations of 5%-8%, 1.0%, and 0.5%, respectively. The optimal combination was 4% trehalose plus 1.2% potassium bicarbonate plus 0.2% chitosan. The Ca2+-ATPase activity and mastication property of the frozen fillets that were pretreated with the optimized formulation were 1.39 μmol Pi/mg protein·h and 8.55 mJ, respectively, which were 43.3% and 80.0% greater, respectively, than that of the control group. Using a suitable concentration and combination of water-retaining agents cannot only lock-in the internal water content of frozen tilapia fillets but also improve their quality during frozen storage. These results can inform practical storage practices of similar aquatic products.
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Affiliation(s)
- Min Li
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
| | - Jing Luo
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Ying Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Ke Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Zhi Qiang Guan
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
| | - Chang Ming Ling
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
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13
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Crystallization Behavior and Quality of Frozen Meat. Foods 2021; 10:foods10112707. [PMID: 34828989 PMCID: PMC8620417 DOI: 10.3390/foods10112707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/17/2022] Open
Abstract
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
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14
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Wu Z, Ma W, Xian Z, Liu Q, Hui A, Zhang W. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. ULTRASONICS SONOCHEMISTRY 2021; 78:105707. [PMID: 34388653 PMCID: PMC8363880 DOI: 10.1016/j.ultsonch.2021.105707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 05/19/2023]
Abstract
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
| | - Wanru Ma
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
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15
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Kim H, Chin KB. Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods. Anim Biosci 2021; 35:494-502. [PMID: 34530509 PMCID: PMC8902222 DOI: 10.5713/ab.21.0320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 08/20/2021] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (−30°C and −70°C) during storage. Methods Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at −70°C. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of −30°C or −70°C without detrimental effects.
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Affiliation(s)
- Haeun Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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16
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Abie SM, Martinsen ØG, Egelandsdal B, Hou J, Bjerke F, Mason A, Münch D. Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing. SENSORS 2021; 21:s21124129. [PMID: 34208559 PMCID: PMC8235392 DOI: 10.3390/s21124129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/08/2021] [Accepted: 06/12/2021] [Indexed: 11/16/2022]
Abstract
This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an electric impedance-based food quality monitoring system. The electric impedance was measured for fresh pork, thawed pork, and during quick and slow thawing. A clear difference was observed between fresh and thawed samples for both impedance parameters. Impedance was different between the fresh and the frozen-thawed samples, but there were no impedance differences between frozen-thawed samples and the ones that were frozen-thawed and then stored at +3 °C for an additional 16 h after thawing. The phase angle was also different between fresh and the frozen-thawed samples. At high frequency, there were small, but clear phase angle differences between frozen-thawed samples and the samples that were frozen-thawed and subsequently stored for more than 16 h at +3 °C. Furthermore, the deep learning model LSTM-RNN (long short-term memory recurrent neural network) was found to be a promising way to classify the different methods of thawing.
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Affiliation(s)
- Sisay Mebre Abie
- Department of Physics, University of Oslo, 0316 Oslo, Norway; (S.M.A.); (J.H.)
| | - Ørjan Grøttem Martinsen
- Department of Physics, University of Oslo, 0316 Oslo, Norway; (S.M.A.); (J.H.)
- Department of Clinical and Biomedical Engineering, Oslo University Hospital, 0372 Oslo, Norway
- Correspondence: ; Tel.: +47-22856474
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway;
| | - Jie Hou
- Department of Physics, University of Oslo, 0316 Oslo, Norway; (S.M.A.); (J.H.)
- Department of Clinical and Biomedical Engineering, Oslo University Hospital, 0372 Oslo, Norway
| | - Frøydis Bjerke
- Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway; (F.B.); or or (D.M.)
| | - Alex Mason
- Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway; (F.B.); or or (D.M.)
- Faculty of Science and Technology, Norwegian University of Life Sciences, 1432 Ås, Norway
| | - Daniel Münch
- Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway; (F.B.); or or (D.M.)
- Faculty of Ecology and Natural Resource Management, Norwegian University of Life Sciences, 1432 Aas, Norway
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17
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Anderssen KE, Syed S, Stormo SK. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Lee S, Kim EJ, Park DH, Choi MJ. Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Wang X, Wang X, Feng T, Shen Y, Xia S. Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility. Food Chem 2021; 347:129033. [PMID: 33486362 DOI: 10.1016/j.foodchem.2021.129033] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/30/2020] [Accepted: 01/04/2021] [Indexed: 11/17/2022]
Abstract
A saltiness perception enhancement method of grass carp meat conducted by microwave heating was investigated. Ion chromatographic results demonstrated that all samples had the same sodium level retained in matrices after being treated by water bath (WBV) and microwave with different power of 2.5, 7.5, 10, and 12.5 W/g (MWV). However, the meat treated by microwave exhibited a higher salty intensity than that of WBV, particularly MWV-10 W/g and MWV-12.5 W/g. The enhanced saltiness perception of meat treated by microwave was attributed to the facilitated water and sodium mobility demonstrated by low field-NMR and pulse-field-gradient stimulated echo (PFG-STE) 23Na NMR experiments. Furthermore, the enhancement was also related to the formation of microstructure favorable for sodium diffusion, originating from the insufficient denaturation and less exposure of hydrophobic groups of proteins induced by microwave heating. Therefore, microwave heating has the potential to enhance the saltiness perception of meat in the food industry.
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Affiliation(s)
- Xuejiao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Tingting Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yu Shen
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
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20
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Ma L, Zhang M, Xu J, Bai B. Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110203] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Sci 2020; 172:108313. [PMID: 32980723 DOI: 10.1016/j.meatsci.2020.108313] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 °C and thawing at 4 °C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L*-values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 F-T cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of F-T cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chunhui Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinyan Sun
- Animal Husbandry Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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22
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Luo G, Wang L, Hu S, Du K, Wang J, Lai S. Association of leptin mRNA expression with meat quality trait in Tianfu black rabbits. Anim Biotechnol 2020; 33:480-486. [PMID: 32787663 DOI: 10.1080/10495398.2020.1804920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Leptin is a hormone synthesized and secreted primarily in adipocyte which can help to regulate energy balance. In this experiment, three tissue samples of Tianfu black rabbits at four growing periods were selected. The expression levels of leptin gene in different tissues were detected by real-time fluorescence quantitative PCR. The correlation analysis showed that the correlation coefficient between the expression levels of leptin gene in perirenal fat and intramuscular fat content in 84-day-old male rabbits was 0.73 (p < 0.05); the correlation coefficients between the expression levels of leptin gene in left biceps femoris and intramuscular fat and 24-hour pH in 84-day-old male rabbits were 0.95 (p < 0.01) and 0.85 (p < 0.05), respectively. Besides, the correlation coefficient between the expression levels of leptin gene in male left biceps femoris and cooked meat rate was 0.83 (p < 0.05). According to the analysis results, we inferred the expression levels of leptin gene in Tianfu black rabbits can influence meat quality and the meat quality of high expression levels of leptin gene in Tianfu black rabbits is better. These results revealed the leptin gene may be one of the important candidate genes for meat quality traits of molecular markers.
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Affiliation(s)
- Gang Luo
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Li Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Shenqiang Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Kun Du
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Jie Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Songjia Lai
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
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23
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Tuell JR, Seo JK, Kim YHB. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties. Meat Sci 2020; 170:108248. [PMID: 32736287 DOI: 10.1016/j.meatsci.2020.108248] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/10/2020] [Accepted: 07/20/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Patties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M. semitendinosus) frozen at different methods including still-air freezing (SAF), blast freezing (BF), and cryogenic freezing (CF). Then, patties were subjected to additional freezing treatments. Frozen/thawed patties exhibited increased cooking loss, springiness, and chewiness, lipid and protein oxidation, and decreased protein solubility compared to unfrozen counterparts (P < .05). However, patties from CF legs maintained similar protein solubility and lipid/protein oxidation compared to unfrozen controls (P > .05), while significantly minimizing sub-primal thawing loss and oxidation compared to patties from SAF. The results of the present study suggest the importance of initial freezing rate of sub-primals with subsequent freezing on quality characteristics of frozen/thawed meat patties.
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Affiliation(s)
- Jacob R Tuell
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Jin-Kyu Seo
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA; Division of Applied Life Science (BK 21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
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24
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Li F, Zhong Q, Kong B, Wang B, Pan N, Xia X. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage. Food Res Int 2020; 133:109142. [DOI: 10.1016/j.foodres.2020.109142] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 02/10/2020] [Accepted: 03/02/2020] [Indexed: 10/24/2022]
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25
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Alinovi M, Corredig M, Mucchetti G, Carini E. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage. Food Res Int 2020; 137:109415. [PMID: 33233100 DOI: 10.1016/j.foodres.2020.109415] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 05/22/2020] [Accepted: 06/04/2020] [Indexed: 10/24/2022]
Abstract
High-moisture Mozzarella is one of the most exported cheeses worldwide, but affected by short shelf-life. Freezing can help to reduce waste, but its effect on quality needs to be considered. In this study, the physico-chemical changes of Mozzarella occurring during frozen storage and subsequent refrigerated storage (after thawing) were evaluated. Frozen cheeses stored at -18 °C between 1 and 4 months showed microstructural damage and different physical, textural, sensory properties. With NMR relaxometry it was possible to observe freeze-related dehydration of caseins, by measuring the changes in water relaxation times within the matrix. These modifications were confirmed by microstructural observations that showed the formation of larger serum channels in samples subjected to freezing, compared with fresh cheeses. Sensory evaluation showed skin peeling off in frozen samples. By observing the changes at various length scales it was therefore possible to identify the critical points affecting HM Mozzarella cheese quality during frozen storage.
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Affiliation(s)
- Marcello Alinovi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Eleonora Carini
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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26
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Wang X, Wang X, Muhoza B, Feng T, Xia S, Zhang X. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102344] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Wang Y, Wang X, Wang Z, Li X, Li C, Xu B. Effects of different freezing methods on the quality of conditioned beef steaks during storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14496] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ying Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
| | - Xiaofan Wang
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Zhouping Wang
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Xinfu Li
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Cong Li
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
- School of Food Science and Technology Jiangnan University Wuxi P. R. China
- State Key Laboratory of Meat Processing and Quality Control Yurun Group Nanjing P. R. China
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28
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Kim EJ, Lee S, Park DH, Kim H, Choi MJ. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer. Food Sci Anim Resour 2020; 40:444-460. [PMID: 32426722 PMCID: PMC7207096 DOI: 10.5851/kosfa.2020.e24] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 11/23/2022] Open
Abstract
This study was conducted to investigate the effects of freezing and storage
temperature (−18°C, −50°C, and −60°C)
on the physicochemical properties of pork neck and chicken leg meat in
home-scale deep freezers. Pork neck was cut into a thickness of 3 cm
(9×9×3 cm, 150 g), individually packed in air-containing packages,
and stored at different temperature (−18°C, −50°C,
and −60°C) for 6 months. Chicken leg meats were prepared (10 cm
long, weighing 70 g) and packed in the same manner. Frozen samples were thawed
at 2°C. Physicochemical properties such as thawing loss, cooking loss,
water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric
acid reactive substances (TBARS) were evaluated. The samples frozen by deep
freezing (−60°C) was favorable with respect to thawing loss,
color, and VBN. Samples frozen at −60°C had lower values of
thawing loss and VBN than those frozen at −18°C for all storage
periods (p<0.05). Color parameters were more similar to those of fresh
meat than to those of samples frozen at −18°C for 6 months. The
TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating
oxidative stability of lipids. Consequently, deep freezing at
−60°C may be acceptable for maintaining the quality of fresh pork
neck and chicken leg meat for 6 months without deterioration.
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Affiliation(s)
- Eun Jeong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Honggyun Kim
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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29
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Wang X, Muhoza B, Wang X, Feng T, Xia S, Zhang X. Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat. Food Res Int 2019; 125:108521. [DOI: 10.1016/j.foodres.2019.108521] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/30/2022]
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30
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Poulsen CLN, Clausen MR, Gregersen SB, Bertram HC. Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:700-706. [PMID: 30644136 DOI: 10.1002/mrc.4831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 12/30/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
Bone-derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone-derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2 ) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat-induced changes in rheological properties of bone-derived beef stocks can be ascribed to changes in intrinsic water-protein interactions and water attributes as a result of heat-induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.
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Affiliation(s)
| | | | - Sandra Beyer Gregersen
- Department of Food Science, Research Centre Aarslev, Aarhus University, Aarslev, Denmark
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31
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The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Sci 2019; 152:1-7. [DOI: 10.1016/j.meatsci.2019.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 02/07/2019] [Accepted: 02/07/2019] [Indexed: 11/22/2022]
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32
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Detectability of the degree of freeze damage in meat depends on analytic-tool selection. Meat Sci 2019; 152:8-19. [DOI: 10.1016/j.meatsci.2019.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 01/30/2019] [Accepted: 02/04/2019] [Indexed: 11/23/2022]
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33
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Tan M, Lin Z, Zu Y, Zhu B, Cheng S. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI. Food Res Int 2018; 109:65-71. [DOI: 10.1016/j.foodres.2018.04.029] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/13/2018] [Accepted: 04/14/2018] [Indexed: 11/25/2022]
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34
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Kim H, Park DH, Hong GP, Lee SY, Choi MJ, Cho Y. The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods. Korean J Food Sci Anim Resour 2018; 38:180-188. [PMID: 29725236 PMCID: PMC5932975 DOI: 10.5851/kosfa.2018.38.1.180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 01/28/2018] [Accepted: 01/29/2018] [Indexed: 11/22/2022] Open
Abstract
The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at −50°C. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Sang-Yoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youngjae Cho
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Animal Resources Research Center, Konkuk University, Seoul 05029, Korea
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İpçak HH, Alçiçek A. Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2018; 60:9. [PMID: 29736255 PMCID: PMC5925846 DOI: 10.1186/s40781-018-0165-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 03/23/2018] [Indexed: 01/28/2023]
Abstract
Background In recent years, with the prohibition of antibiotics used as growth stimulants in the nutrition of farm animals, researchers have searched for alternative natural and reliable products in order to be able to sustain the developments experienced during the use of antibiotics and to overcome the possible inconveniences. In this context, studies on evaluation of essential oils in poultry nutrition have been reported to improve the utilization of feed, stimulate the release of digestive enzymes, increase absorption in the stomach and intestines, antimicrobial and anti-parasitic effects and thus, can be an alternative to antibiotics and improve meat quality as well. Indeed, this study has been carried out to explore the effects of the addition of 150 mg/kg capsicum oleoresin (CAP), carvacrol (CAR), cinnamaldehyde (CIN) or their mixture (CAP+CAR+CIN) into the broilers' ration over sensory, physical and chemical properties in breast meat and leg meat. Methods Experiments were conducted over 400 male and female broiler chicks (Ross-308) in 5 groups (1 control group and 4 treatment groups), each composed of 80 chicks. The control group was fed without feed additives while the second, third, fourth and the fifth groups were fed with 150 mg CAP/kg feed, 150 mg CAR/kg feed, 150 mg CIN/kg feed, and 150 mg CAP+CAR+CIN/kg feed, respectively. Results Addition of CAP, CAR, CIN or CAP+CAR+CIN had effects on the sensory (of taste, tenderness, juiciness and overall acceptability); physical properties (of L* value and toughness), the chemical properties (of DM, CF, CP, linoleic, EPA, behenic, MUFA, PUFA and ∑n-6 of the leg meat), the physical characteristics (of toughness and firmness), and the chemical properties (of CF, CP, linoleic, ecosenic, EPA, lignoseric, MUFA and ∑n-3) of the breast meat in comparison to control group. Furthermore, while the treatments had positive impacts on thawing loss, cooking loss and water holding capacity in both breast and leg meat; no effect was observed on pH value and lipid oxidation on day 1, day 4 and day 8. Conclusion The results strongly suggested that the addition of CAP, CAR, CIN or CAP+CAR+CIN to the rations of the broiler chicks changed the sensory, physical and chemical properties of breast and leg meat. It was also observed that these compounds were more effective when they were added to the ratio as a mixture rather than adding them individually.
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Affiliation(s)
- Hasan Hüseyin İpçak
- Department of Animal Science, Faculty of Agricultural, Ege University, Bornova, 35100 Izmir, Turkey
| | - Ahmet Alçiçek
- Department of Animal Science, Faculty of Agricultural, Ege University, Bornova, 35100 Izmir, Turkey
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Hong E, Lee SY, Jeong JY, Park JM, Kim BH, Kwon K, Chun HS. Modern analytical methods for the detection of food fraud and adulteration by food category. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3877-3896. [PMID: 28397254 DOI: 10.1002/jsfa.8364] [Citation(s) in RCA: 153] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Revised: 03/23/2017] [Accepted: 04/04/2017] [Indexed: 06/07/2023]
Abstract
This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Eunyoung Hong
- Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
| | - Sang Yoo Lee
- Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
| | - Jae Yun Jeong
- Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea
- R&D Strategy, Korea Food Research Institute, Gyeonggi-do, Republic of Korea
| | - Jung Min Park
- Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea
- R&D Strategy, Korea Food Research Institute, Gyeonggi-do, Republic of Korea
| | - Byung Hee Kim
- Department of Food Science and Nutrition, Sookmyung Women's University, Seoul, Republic of Korea
| | - Kisung Kwon
- New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea
| | - Hyang Sook Chun
- Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
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Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat. Meat Sci 2017; 126:63-72. [DOI: 10.1016/j.meatsci.2016.12.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/14/2016] [Accepted: 12/15/2016] [Indexed: 01/23/2023]
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Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.035] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Choi EJ, Park HW, Chung YB, Park SH, Kim JS, Chun HH. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion. Meat Sci 2016; 124:69-76. [PMID: 27838574 DOI: 10.1016/j.meatsci.2016.11.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 11/04/2016] [Accepted: 11/06/2016] [Indexed: 11/25/2022]
Abstract
The quality characteristics of pork loin frozen by cryogenic immersion were examined, such as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility, lipid and protein oxidation, color, and microstructure, and compared after different tempering methods: radio frequency (27.12MHz), water immersion, forced-air convection, and microwave tempering. Forced-air tempering was the most time-consuming process, whereas electromagnetic energy methods (radio frequency and microwave) were the shortest. The tempering rate of radio frequency at 400W was 5 and 94 times greater than that obtained with water immersion and forced-air tempering, respectively. The drip loss, water holding capacity, moisture content, color, and microstructure of pork samples all declined as a result of microwave tempering. By contrast, the least degree of changes in the drip loss, microstructure, and color of the pork loin samples was obtained with radio frequency tempering, suggesting its potential application in providing rapid defrosting without quality deterioration in the frozen meat industry.
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Affiliation(s)
- Eun Ji Choi
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hae Woong Park
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Young Bae Chung
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Sung Hoon Park
- Strategy Planning Department, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jin Se Kim
- Postharvest Engineering Division, National Academy of Agricultural Science, RDA, Wanju 55365, Republic of Korea
| | - Ho Hyun Chun
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
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Chen TH, Zhu YP, Wang P, Han MY, Wei R, Xu XL, Zhou GH. The use of the impedance measurements to distinguish between fresh and frozen–thawed chicken breast muscle. Meat Sci 2016; 116:151-7. [DOI: 10.1016/j.meatsci.2016.02.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 11/26/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
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De Palo P, Maggiolino A, Tateo A, Centoducati P. Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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LOS FGB, PRESTES RC, GRANATO D, SIMÕES DRS, ROMAN SS, DEMIATE IM. Assessing the use of frozen pork meat in the manufacture of cooked ham. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Seon Mi Y, Jun Bo S, Kwang Il K, Sang Gi M, SangYoon L, Yeon Ji J, Mi Jung C. Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2015.1358] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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45
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Kim GD, Jeong TC, Yang HS, Joo ST, Hur SJ, Jeong JY. Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique. Talanta 2015; 139:208-15. [PMID: 25882428 DOI: 10.1016/j.talanta.2015.02.027] [Citation(s) in RCA: 117] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 02/06/2015] [Accepted: 02/17/2015] [Indexed: 11/23/2022]
Abstract
Quality determination of frozen food is a time-consuming and laborious work as it normally takes a long time to thaw the frozen samples before measurements can be carried out. In this research, a rapid and non-destructive determination technique for frozen pork quality was tested with a hyperspectral imaging (HSI) system. In this study, 120 pieces of pork meat were frozen by four kinds of methods with various freezing temperatures from -20 to -120°C. The hyperspectral images of the samples were acquired at the frozen state. Quality indicators including drip loss, pH value, color, cooking loss and Warner-Bratzler shear force (WBSF) of the samples were measured after thawing. The spectral characteristics of the frozen meat samples were studied and it was revealed that the reflectance at 1100nm had a close relationship with the freezing temperature (R=-0.832, p<0.01). Partial least squares regression (PLSR) was applied to establish the spectral models, and the models were then optimized. Results showed that the improved region of interest (ROI) method could be used to extract effective spectral information to withstand the interference of freezing, and choosing appropriate spectral bands and spectral pretreatment techniques were crucial to develop robust mathematical model. The performances of the models established were diverse based on different quality indicators. The coefficients of determination for prediction (Rp(2)) for L*, cooking loss, b*, drip loss and a* were 0.907, 0.845, 0.814, 0.762, and 0.716, respectively. However there were low correlations (Rp(2)) for pH and WBSF measurements. The current study indicated that HSI had the potential for non-destructive determination of frozen meat quality without thawing.
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Bombrun L, Gatellier P, Portanguen S, Kondjoyan A. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models. Meat Sci 2015; 99:113-22. [DOI: 10.1016/j.meatsci.2014.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 07/23/2014] [Accepted: 07/30/2014] [Indexed: 11/28/2022]
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Zhang FL, Liang Y, Tan CP, Lu YM, Cui B. Research on the water-holding capacity of pork sausage with acetate cassava starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201400006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fa-ling Zhang
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Yan Liang
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Cong-ping Tan
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Yan-min Lu
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Bo Cui
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
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De Palo P, Maggiolino A, Centoducati P, Tateo A. Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 25:1775-9. [PMID: 25049544 PMCID: PMC4094156 DOI: 10.5713/ajas.2012.12361] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 09/18/2012] [Accepted: 09/05/2012] [Indexed: 12/02/2022]
Abstract
The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.
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Sánchez-Alonso I, Moreno P, Careche M. Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions. Food Chem 2014; 153:250-7. [DOI: 10.1016/j.foodchem.2013.12.060] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 11/15/2013] [Accepted: 12/12/2013] [Indexed: 11/28/2022]
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