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Palamae S, Temdee W, Saetang J, Patil U, Suyapoh W, Yingkajorn M, Fan X, Zhang B, Benjakul S. Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams. Food Chem 2024; 447:138948. [PMID: 38513490 DOI: 10.1016/j.foodchem.2024.138948] [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: 12/06/2023] [Revised: 02/21/2024] [Accepted: 03/03/2024] [Indexed: 03/23/2024]
Abstract
Impact of high-pressure processing (HP-P) on hemolymph and lipid globular structures of the edible portion (EP) of blood clams (BC) was investigated. HP-P above 400 MPa decreased heme iron content, while upsurged non-heme iron content. Increasing pressure induced gaps and abnormal hemocyte cell arrangements. However, HP-P at 300 MPa improved and maintained total hemocyte counts, the heme iron content, and a*-value in BC-EP. For lipid globular structures, the mean diameter drastically decreased when an HP-P pressure of 600 MPa was employed. HP-P at higher pressure induced lipid oxidation, along with decreases in monounsaturated and polyunsaturated fatty acids as well as increases in thiobarbituric acid reactive substances and peroxide value. FTIR spectra displayed a reduction in phosphate groups and cis double bonds in lipids from HP-P treated BC, compared to controls. Therefore, HP-P at 300 MPa is recommended for preparing ready-to-cook BC with less tissue damage and lipid oxidation.
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Affiliation(s)
- Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Wattana Temdee
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Jirakrit Saetang
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Umesh Patil
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Watcharapol Suyapoh
- Veterinary Pathology Unit, Department of Veterinary Science, Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Mingkwan Yingkajorn
- Department of Pathology, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Xinru Fan
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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Chen Q, Xin J, Naiyong X, Feng Q, Liu J, Shi W. Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using E‐nose combined with
HS‐SPME
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GC‐MS. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16567] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qing Chen
- College of Food Science and Technology Shanghai Ocean University Shanghai, 201306 China
| | - Jiang Xin
- College of Food Science and Technology Shanghai Ocean University Shanghai, 201306 China
| | - Xiao Naiyong
- College of Food Science and Technology Shanghai Ocean University Shanghai, 201306 China
| | - Qian Feng
- College of Food Science and Technology Shanghai Ocean University Shanghai, 201306 China
| | - Junya Liu
- College of Food Science and Technology Shanghai Ocean University Shanghai, 201306 China
| | - Wenzheng Shi
- College of Food Science and Technology Shanghai Ocean University Shanghai, 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306 China
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3
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Li X, He Z, Xu J, Zhang L, Liang Y, Yang S, Wang Z, Zhang D, Gao F, Li H. Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders. Food Sci Nutr 2021; 9:3580-3592. [PMID: 34262719 PMCID: PMC8269694 DOI: 10.1002/fsn3.2312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/10/2021] [Accepted: 04/14/2021] [Indexed: 11/09/2022] Open
Abstract
The chemical composition and hardness of bovine bone, porcine bone, chicken bone, and rabbit bone were compared, as well as the influence of nanoprocessing on the physicochemical characteristics of these bone powders. A series of nanofabrication processes led to an increase in bone minerals and the loss of protein and fat. The hardness of softened bovine bone was still the largest, whereas chicken and rabbit bones were relatively soft. There were no significant differences in the functional groups between nanoscale bone powders. Overall, nanomachining significantly reduced and homogenized the bone particle size and improved the color and release rate of calcium ions of bone powders at the same time; these effects were different for several bones. Nanoscale rabbit bone had higher comminution efficiency, as well as satisfactory nutritional value, color, and product yield, which supports its strong development potential.
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Affiliation(s)
- Xue Li
- College of Food ScienceSouthwest UniversityChongqingChina
- Agricultural Product Processing InstituteChongqing Academy of Agricultural ScienceChongqingChina
| | - Zhifei He
- College of Food ScienceSouthwest UniversityChongqingChina
- Chongqing Engineering Research Center of Regional FoodChongqingChina
| | - Jingbing Xu
- Chongqing Institute for Food and Drug ControlChongqingChina
| | - Ling Zhang
- Agricultural Product Processing InstituteChongqing Academy of Agricultural ScienceChongqingChina
| | - Yexing Liang
- Agricultural Product Processing InstituteChongqing Academy of Agricultural ScienceChongqingChina
| | - Shixiong Yang
- Agricultural Product Processing InstituteChongqing Academy of Agricultural ScienceChongqingChina
| | - Zefu Wang
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Dong Zhang
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Feihu Gao
- Agricultural Product Processing InstituteChongqing Academy of Agricultural ScienceChongqingChina
| | - Hongjun Li
- College of Food ScienceSouthwest UniversityChongqingChina
- Chongqing Engineering Research Center of Regional FoodChongqingChina
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4
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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5
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Shi J, Nian Y, Da D, Xu X, Zhou G, Zhao D, Li C. Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109182] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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6
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Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Martínez del Pino L, Arana A, Alfonso L, Mendizábal JA, Soret B. Adiposity and adipogenic gene expression in four different muscles in beef cattle. PLoS One 2017; 12:e0179604. [PMID: 28665940 PMCID: PMC5493301 DOI: 10.1371/journal.pone.0179604] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Accepted: 06/01/2017] [Indexed: 02/06/2023] Open
Abstract
Anatomical site and divergent functionalities of muscles can be related to differences in IMF content, metabolism and adipogenic gene expression. Then, potential differences in different muscles in beef cattle were studied. As a second objective, the main sources of experimental variability associated to RT-qPCR results were analyzed following a nested design in order to implement appropriate experimental designs minimizing gene expression variability. To perform the study Longissimus thoracis (LT), Semitendinosus (SM), Masseter (MS), Sternomandibularis (ST) and subcutaneous adipose tissue (SAT) samples of Pirenaica young bulls (n = 4) were collected for IMF, collagen and protein quantification, analysis of adipocyte size distribution and gene expression (PPARG, CEBPA, FAPB4 and WNT10B). A greater IMF content was observed in MS and SM muscles, which had a bimodal adipocyte size distribution while it was unimodal in the muscles LT and ST. This suggest that the different IMF accretion in the muscles studied might be related to different rates of hyperplasia and hypertrophy and that IMF might develop later in LT and ST muscles. The former differences were not mirrored by the expression of the genes analyzed, which might be related to the different contribution of mature and non-mature adipocytes to the total gene expression. When comparing IMF and SAT gene expression, late and early developing tissues respectively, expression of PPARG, CEBPA and FABP4 was higher in the SAT, in agreement with bigger cell size and numbers. The variability study indicates that the analytical factors that add higher variability to the gene expression are the sampling and RT and therefore, it would be appropriate to include those replicates in the design of future experiments. Based on the results, the use of MS and SM muscles could allow less expensive experimental designs and bigger sample size that could permit the detection of lower relevant differences in gene expression.
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Affiliation(s)
- Lara Martínez del Pino
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - Ana Arana
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - Leopoldo Alfonso
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - José Antonio Mendizábal
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - Beatriz Soret
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
- * E-mail:
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8
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Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1933-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Barba FJ, Terefe NS, Buckow R, Knorr D, Orlien V. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.015] [Citation(s) in RCA: 213] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1617-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Devatkal S, Anurag R, Jaganath B, Rao S. Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets. FOOD SCI TECHNOL INT 2014; 21:481-91. [PMID: 25143059 DOI: 10.1177/1082013214546957] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Accepted: 07/03/2014] [Indexed: 11/17/2022]
Abstract
High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p < 0.05) increased in pressure-treated nuggets. Microstructural studies revealed shrinkage in the structure and loosening of the dense network of meat emulsion due to high-pressure treatment. Pressure treatment resulted in a reduction of 2-3.0 log10 cfu/g in total plate count and Enterobacteriaceae count. Molecular characterization studies revealed that Enterobacter amnigenus and Enterobacter sp. in control and Bacillus licheniformis, Enterococcus gallinarum and Acinetobacter baumannii in high-pressure-treated chicken nuggets were the major spoilage bacteria.
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Affiliation(s)
- Suresh Devatkal
- Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India
| | - Rahul Anurag
- Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India
| | - Bindu Jaganath
- Central Institute of Fisheries Technology (ICAR), Cochin, India
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13
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High pressure processing of fresh meat — Is it worth it? Meat Sci 2013; 95:897-903. [DOI: 10.1016/j.meatsci.2013.03.025] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 03/21/2013] [Accepted: 03/22/2013] [Indexed: 11/23/2022]
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14
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Buckow R, Sikes A, Tume R. Effect of High Pressure on Physicochemical Properties of Meat. Crit Rev Food Sci Nutr 2013; 53:770-86. [DOI: 10.1080/10408398.2011.560296] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Kunová S, Vavrišínová K, Kačániová M, Čuboň J, Kozelová D, Lopašovský Ľ. Influence of meat maturation to the presence of coliform bacteria. POTRAVINARSTVO 2012. [DOI: 10.5219/181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of our study was detection of coliforms bacteria and pH changes in the process of beef maturation. The number of coliforms bacteria were lower as 1 log cfu.g-1 in four samples and the highest coliforms bacteria count was 3.1 log cfu.g-1 after 1-st week of meat maturation. Average number of coliforms bacteria was lower as 1.43 log cfu.g-1. The pH values of meat varied from 5.5 to 6.1 after 1-st week. Average value of pH was 5.75. The number of coliforms bacteria were from 2.61 log cfu.g-1 to 3.35 log cfu.g-1after 2-nd week of meat maturation. Average number of coliforms bacteria was 3.17 log cfu.g-1. The pH values of meat were from 6.0 to 6.2 after 2-nd week of meat maturation. Average value of pH was 6.05.
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Simonin H, Duranton F, de Lamballerie M. New Insights into the High-Pressure Processing of Meat and Meat Products. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00184.x] [Citation(s) in RCA: 144] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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17
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Schindler S, Krings U, Berger RG, Orlien V. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Sci 2010; 86:317-23. [PMID: 20554122 DOI: 10.1016/j.meatsci.2010.04.036] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2010] [Revised: 04/22/2010] [Accepted: 04/26/2010] [Indexed: 11/26/2022]
Abstract
Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
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Affiliation(s)
- Sabrina Schindler
- Institute of Food Chemistry, Leibniz Universität Hannover, Callinstrasse 5, D-30167 Hanover, Germany
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18
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Zhou GH, Xu XL, Liu Y. Preservation technologies for fresh meat - a review. Meat Sci 2010; 86:119-28. [PMID: 20605688 DOI: 10.1016/j.meatsci.2010.04.033] [Citation(s) in RCA: 299] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2010] [Revised: 04/19/2010] [Accepted: 04/23/2010] [Indexed: 11/28/2022]
Abstract
Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.
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Affiliation(s)
- G H Zhou
- Nanjing Agricultural University, People's Republic of China.
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