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Zhao X, Ye F, Wu Z, Zhou Y, Lei L, Zhou S, Zhao G. Sucrose and Ca 2+ synergistically regulate the rheological properties of apple high-methoxyl pectin. Int J Biol Macromol 2024; 271:132397. [PMID: 38821787 DOI: 10.1016/j.ijbiomac.2024.132397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
The thickening and gelling mechanism of high-methoxyl pectins (HMPs) with different degree of esterification (DE) values (60.6 %, 66.1 %, and 72.4 %) synergistically affected by calcium ion (Ca2+) and sucrose was investigated using several technical methods. Rheological measurements, including steady-shear flow, thixotropy and dynamic viscoelasticity tests, texture analysis, water-holding capacity (WHC), thermal analyses (TG), and microstructure observation (TEM), were all systemically conducted. The results showed that the main thickening and gelling mechanism of Ca2+ on different HMPs was complex and the presence of sucrose had a synergistic effect on structure formation in HMP systems. Ca2+ was not always conducive to structure formation, and excessive Ca2+ addition may hinder structure formation. HMP systems with lower DE values had higher gel strengths due to the presence of more binding domains. The results of the texture properties, WHC, and thermal characteristics coincided with those obtained from the rheological measurements, which reflect the variations in HMPs affected by Ca2+ and DE. All of these results showed that Ca2+ addition at an appropriate concentration in the presence of sucrose favors HMP gelation even in the absence of acid. The results obtained here are expected to broaden the application of HMPs in acid-free gel food products.
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Affiliation(s)
- Xiaowan Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Light Industry and Materials, Chengdu Textile College, Chengdu 611731, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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Yin C, Wu S, Yang N, Ai T, Wan J, Rui Q, Liu H, Xiong H, Liu J. Number of denatured rigor cross-bridges determines the intracellular volume shrinkage in porcine muscle fibre under PSE-inducing condition. Meat Sci 2024; 212:109473. [PMID: 38422589 DOI: 10.1016/j.meatsci.2024.109473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/12/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
Earlier onset of rigor mortis is a critical physiological progress occurring in the development of pale soft and exudative (PSE) meat. However, how rigor cross-bridges denature under different physiological conditions and their impacts on water-holding capacity remains unclear. To address this scientific question, we firstly established a method to quantify the extent of rigor cross-bridge denaturation using skinned fibres prepared from porcine longissimus thoracis et lumborum muscle. Effects of pH and temperature on the kinetics of rigor cross-bridge denaturation, actomyosin denaturation and shrinkage of muscle fibre were studied. We then manipulated the number of rigor cross-bridges before the denaturation condition was initiated (pH 5.5, 38 °C). Results suggested that the loss of water-holding capacity in PSE meat is determined by the number of denatured rigor cross-bridges. Physiochemical analysis on myofibrils demonstrated that increase in protein oxidation, surface hydrophobicity and loss of electrostatic repulsive force between myofibrils may be involved in the mechanism.
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Affiliation(s)
- Cong Yin
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Siyang Wu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Nan Yang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu 610225, China
| | - Tingyang Ai
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Jiawei Wan
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Qin Rui
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Hong Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Hairong Xiong
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China.
| | - Jiao Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China.
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Bordini FW, Fernandes JC, de Souza VLC, Galhardo EC, de Mancilha IM, de Almeida Felipe MDG. Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014. Braz J Microbiol 2024; 55:1655-1667. [PMID: 38635155 PMCID: PMC11153477 DOI: 10.1007/s42770-024-01330-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 04/02/2024] [Indexed: 04/19/2024] Open
Abstract
The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods, with emphasis on the development of new formulations based on plant extracts. Therefore, the present study aimed to characterize a symbiotic preparation based on water-soluble soy extract, supplemented with inulin and xylitol and fermented by Lactiplantibacillus plantarum ATCC 8014. Regarding nutritional issues, the symbiotic formulation can be considered a source of fiber (2 g/100 mL) and proteins (2.6 g/100 mL), and it also has a low-fat content and low caloric value. This formulation, in terms of microbiological aspects, remained adequate to legal standards after storage for 60 days under refrigeration and also presented an adequate quantity of the aforementioned probiotic strain, corresponding to 9.11 Log CFU.mL-1. These viable L. plantarum cells proved to be resistant to simulated human gastrointestinal tract conditions, reaching the intestine at high cell concentrations of 7.95 Log CFU.mL-1 after 60 days of refrigeration. Regarding sensory evaluation, the formulation showed good acceptance, presenting an average overall impression score of 6.98, 5.98, and 5.16, for control samples stored for 30 and 60 days under refrigeration, respectively. These results demonstrate that water-soluble soy extract is a suitable matrix for fermentation involving L. plantarum ATCC 8014, supporting and providing data on the first steps towards the development of a symbiotic functional food, targeting consumers who have restrictions regarding the consumption of products of animal origin, diabetics, and individuals under calorie restrictions.
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Affiliation(s)
- Fernanda Weber Bordini
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Júlia Cristina Fernandes
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Viviane Lívia Carvalho de Souza
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Elaine Cristina Galhardo
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Ismael Maciel de Mancilha
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Maria das Graças de Almeida Felipe
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil.
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Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage. Food Res Int 2024; 186:114410. [PMID: 38729706 DOI: 10.1016/j.foodres.2024.114410] [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: 12/10/2023] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Protein and lipid are two major components that undergo significant changes during processing of aquatic products. This study focused on the protein oxidation, protein conformational states, lipid oxidation and lipid molecule profiling of salted large yellow croaker during storage, and their correlations were investigated. The degree of oxidation of protein and lipid was time-dependent, leading to an increase in carbonyl content and surface hydrophobicity, a decrease in sulfhydryl groups, and an increase in conjugated diene, peroxide value and thiobarbituric acid reactive substances value. Oxidation caused protein structure denaturation and aggregation during storage. Lipid composition and content changed dynamically, with polyunsaturated phosphatidylcholine (PC) was preferentially oxidized compared to polyunsaturated triacylglycerol. Correlation analysis showed that the degradation of polyunsaturated key differential lipids (PC 18:2_20:5, PC 16:0_22:6, PC 16:0_20:5, etc.) was closely related to the oxidation of protein and lipid. The changes in protein conformation and the peroxidation of polyunsaturated lipids mutually promote each other's oxidation process.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Jun-Long Mao
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yue-Wen Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China.
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Nuñez SM, Valencia P, Solís T, Valdivia S, Cárdenas C, Guzman F, Pinto M, Almonacid S. Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity. Foods 2024; 13:1378. [PMID: 38731749 PMCID: PMC11083037 DOI: 10.3390/foods13091378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/22/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved WHCs. Salmon frames, a byproduct rich in protein, must be processed for recovery. Enzymatic technology allows these proteins to be extracted from muscle, and the sequential batch strategy significantly increases protein nitrogen extraction. This study focused on evaluating the WHC of protein hydrolysates from salmon frames obtained through double- and triple-sequential batches compared to conventional hydrolysis. Hydrolysis was carried out for 3 h at 55 °C with 13 mAU of subtilisin per gram of salmon frames. The WHC of each hydrolysate was measured as the cooking loss using concentrations that varied from 0 to 5% (w/w) in the meat matrix. Compared with those obtained through conventional hydrolysis, the hydrolysates obtained through the strategy of double- and triple-sequence batches demonstrated a 55% and 51% reduction in cooking loss, respectively, when they were applied from 1% by weight in the meat matrix. It is essential to highlight that all hydrolysates had a significantly lower cooking loss (p ≤ 0.05) than that of the positive control (sodium tripolyphosphate [STPP]) at its maximum allowable limit when applied at a concentration of 5% in the meat matrix. These results suggest that the sequential batch strategy represents a promising alternative for further improving the WHC of hydrolysates compared to conventional hydrolysis. It may serve as a viable substitute for polyphosphates.
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Affiliation(s)
- Suleivys M. Nuñez
- Escuela de Ingeniería Química, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile
| | - Pedro Valencia
- Centro de Biotecnología Daniel Alkalay Lowitt, Universidad Técnica Federico Santa María, Valparaíso 2390136, Chile;
| | - Tamara Solís
- Programa de Doctorado en Biotecnología, Pontificia Universidad Católica de Valparaíso/Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile; (T.S.); (S.V.)
| | - Silvana Valdivia
- Programa de Doctorado en Biotecnología, Pontificia Universidad Católica de Valparaíso/Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile; (T.S.); (S.V.)
| | - Constanza Cárdenas
- Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile; (C.C.); (F.G.)
| | - Fanny Guzman
- Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile; (C.C.); (F.G.)
| | - Marlene Pinto
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile; (M.P.); (S.A.)
| | - Sergio Almonacid
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile; (M.P.); (S.A.)
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6
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Bolumar T, Lohmayer R, Peukert M, Thiemann K, Münch S, Brüggemann DA. High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste. Front Nutr 2024; 11:1352550. [PMID: 38425479 PMCID: PMC10902132 DOI: 10.3389/fnut.2024.1352550] [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: 12/08/2023] [Accepted: 02/02/2024] [Indexed: 03/02/2024] Open
Abstract
The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na+ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5'-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Max Rubner Institute (MRI), Kulmbach, Germany
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He Y, Zhao Z, Wu Y, Lu Z, Zhao C, Xiao J, Guo Z. Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics. Foods 2024; 13:525. [PMID: 38397502 PMCID: PMC10887591 DOI: 10.3390/foods13040525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/01/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on three aspects: physicochemical indicators' determination, histological observation, and proteomic analysis. The results showed that UAS significantly increased yield, salt content, and water-holding capacity (WHC), decreased total volatile base nitrogen (TVBN) compared to SS (p < 0.05), and significantly increased water in the protein matrix within myofibrils. Histological observations showed that the tissue cells in the UAS group were less affected by frozen damage, with a more swollen structure and rougher surface of myofibrils observed. Furthermore, 4D label-free proteomics revealed 56 differentially abundant proteins (DAPs) in UAS vs. NT comparison, mainly structural proteins, metabolic enzymes, proteasomes, and their subunits, which are associated with metabolic pathways such as calcium signaling pathway, gap junction, actin cytoskeletal regulation, and necroptosis, which are intimately associated with quality changes in freeze-stored tuna fillets. In brief, UAS enhances the potential for the application of salting pretreatment to improve frozen meat quality, and 4D label-free proteomics provides knowledge to reveal the potential links between quality and molecular changes in processed frozen meat to optimize future UAS meat processing.
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Affiliation(s)
- Yuke He
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Zhou Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Yaogang Wu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Zhiyuan Lu
- School of Marine Science and Engineering, Hainan University, Haikou 570228, China
| | - Caibo Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Juan Xiao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Zhiqiang Guo
- School of Marine Science and Engineering, Hainan University, Haikou 570228, China
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Lu M, Zhang C, Chen B, Ai C, Chen L, Teng H. Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan. Int J Biol Macromol 2024; 257:128323. [PMID: 38000599 DOI: 10.1016/j.ijbiomac.2023.128323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/22/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023]
Abstract
Traditional methods of freezing and thawing may harm the quality of meat products. In order to reduce the negative impact of freezing on surimi products, the magnetic field-assisted freezing method is combined with various curdlan ratios to enhance the gelation characteristics of Penaeus vannamei surimi in this study. The results showed that the magnetic field-assisted freezing technique significantly improved the quality of thawed surimi compared with soaking freezing (SF), whereas the addition of curdlan further improved the gelation properties, and the gel strength, water-holding capacity, textural properties, whiteness, and G' value were significantly improved when its content was increased to 0.6 %. However, excessive amounts of curdlan interfered with protein covalent cross-linking, leading to a decrease in gel quality. Additionally, the addition of magnetic field and curdlan encouraged the shift of the α-helix to the random coil and β-sheet transition, which stimulated the growth of myofibril molecules, exposed the hydrophobic groups and thiols, improved protein-molecule interactions, and promoted systematic gathering of proteins, leading to the formation of the microstructure of dense and small pores. It also resulted in a drop in water release, an increase in the proton density and a shift in the water condition from free water to more immobile water, which had higher sensory qualities. These effects together resulted in a reduction in thawing and cooking loss to 11.41 % and 13.83 %, respectively. These results also help to clarify the gelation process of shrimp surimi and help to regulate the gelation characteristics of shrimp surimi products.
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Affiliation(s)
- Minxin Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Hunan GaoGe Dairy Co., Ltd, Changsha, Hunan, China.
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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9
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Wakita Y, Takahashi M, Tamiya S, Kobayashi I. Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:809-817. [PMID: 37743408 DOI: 10.1002/jsfa.13006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/08/2023] [Accepted: 09/04/2023] [Indexed: 09/26/2023]
Abstract
BACKGROUND There is limited knowledge regarding digestion and absorption of nutrients after cooked marinated meat is ingested. Most of the previous studies on food gastric digestion have focused on chemical digestion and did not reflect upon physical digestion driven by peristalsis. In the present study, we examined the effects of marinating beef in lemon juice on gastric digestibility using a human gastric digestion simulator (GDS) that mimics peristaltic motion called antral contraction waves. RESULTS Beef thigh slices were marinated in 100% lemon juice for 1 h and then grilled; an image of a stained tissue sample revealed that muscle tissue contraction (i.e. that usually occurs upon cooking) was suppressed. The measurement of physical properties using a rheometer and texture analyzer showed that the meat marinated in lemon juice had a soft texture. In vitro digestion experiments using the GDS revealed that the extent of both physical digestion driven by peristalsis and chemical digestion catalyzed by digestive enzymes was enhanced by the lemon juice marinade. CONCLUSION The results of the present study suggest that marinating beef in lemon juice affects nutrient digestibility. An integrated evaluation of tissue structure, physical properties and GDS digestion to analyze meat digestion would enhance our understanding of the effects of seasoning and cooking methods on meat. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yoshihisa Wakita
- Fundamental Technology R&D Institute, Pokka Sapporo Food & Beverage LTD., Yaizu, Japan
| | - Mayumi Takahashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Shinri Tamiya
- Fundamental Technology R&D Institute, Pokka Sapporo Food & Beverage LTD., Yaizu, Japan
| | - Isao Kobayashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
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10
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Chuang L, Jiyong S, Chenguang Z, Xiaowei H, Xiaodong Z, Zhikun Y, Zhihua L, Xuetao H, Yanxiao L, Jianbo X, Xiaobo Z. Effects of sodium chloride substitutes on physicochemical properties of salted beef. Food Chem X 2023; 20:100885. [PMID: 38144776 PMCID: PMC10740021 DOI: 10.1016/j.fochx.2023.100885] [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: 01/31/2023] [Revised: 09/02/2023] [Accepted: 09/15/2023] [Indexed: 12/26/2023] Open
Abstract
In this study, beef was marinated with different low-sodium salt substitutes and heated and aged by employing superheated steam roasting and traditional roasting to investigate the effects of the various substitutes on the physicochemical properties, texture profile, sensory properties, volatile compounds, microstructural characteristics, and safety of cured and aged beef. Twenty kilograms of beef were arbitrarily divided into five treatments and pickled with different low-sodium salt substitutes. The results revealed no significant differences in saltiness, physicochemical characteristics, texture profile, or volatile compounds between the T2 and T3 and T1 (100% NaCl, T1; 75% KCl + 25% NaCl, T2; 50% KCl + 50% NaCl, T3) samples. Furthermore, the T4 and T5 (50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T4; 100% yeast extract, T5) samples had lower saltiness than the T1 sample. The plasmolysis percentage and osmotic pressure of the T2 and T3 samples were lower than those of the T1 sample. Therefore, reducing sodium by substituting NaCl with 50% KCl or 75% KCl maintained an acceptable sensory and safety profile for beef consumption.
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Affiliation(s)
- Li Chuang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Shi Jiyong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhou Chenguang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Huang Xiaowei
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhai Xiaodong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Yang Zhikun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Zhihua
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Hu Xuetao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Yanxiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Xiao Jianbo
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Zou Xiaobo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China
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11
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Kumari S, Alam AN, Hossain MJ, Lee EY, Hwang YH, Joo ST. Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2023; 13:108. [PMID: 38201136 PMCID: PMC10778684 DOI: 10.3390/foods13010108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/19/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.
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Affiliation(s)
- Swati Kumari
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Amm Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
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12
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Guan W, Liu T, Yan W, Cai L. The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage. J Food Sci 2023; 88:4918-4927. [PMID: 37905712 DOI: 10.1111/1750-3841.16817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/19/2023] [Accepted: 10/12/2023] [Indexed: 11/02/2023]
Abstract
Oxidation of lipid and protein is a major reason of flesh quality deterioration during storage. In this work, cold storage (CS) and flake ice (FI) storage, as traditional strategies for live shrimp (Litopenaeus vannamei) sedation and refrigerated storage, showed remarkable oxidation damage of lipid and protein in shrimp flesh during storage. In contrast, ice slurry (IS), with good heat exchange capacity and contactability, stunned shrimp in a sudden and thus relieved antemortem stress, which resulted in reducing the reactive oxygen species and reactive nitrogen species accumulation, and the oxidation damage risk in flesh. Additionally, IS, as a storage medium acted an oxygen barrier, further inhibited the oxidation of lipid and myofibrillar protein (MP), as revealed by the lower thiobarbituric acid reactive substances level, carbonyl (CO) derives content, total disulfide bond (S-S) content, and the higher total sulfhydryl (SH) content in shrimp flesh during storage, compared with CS and FI. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis electrophoretogram pattern of MP also suggested better preservation of myosin heavy chain, myosin light chain, actin, and tropomyosin in IS, whereas these proteins degraded in CS and FI. Consequently, IS prevented the formation of cross-linking caused by oxidation in MP, leading to improved shrimp flesh quality during refrigerated storage, as demonstrated by the better maintained hardness, springiness, and water-holding capacity compared to CS and FI.
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Affiliation(s)
- Weiliang Guan
- Department of Food Science, Guangxi University, Nanning, Guangxi, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Tianyu Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Weibing Yan
- Zhejiang Hongye Equipment Technology Co., Ltd., Taizhou, China
| | - Luyun Cai
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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13
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Zhang C, Lu M, Ai C, Cao H, Xiao J, Imran M, Chen L, Teng H. Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi. Int J Biol Macromol 2023; 248:125899. [PMID: 37479203 DOI: 10.1016/j.ijbiomac.2023.125899] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/23/2023]
Abstract
In this study, the gel properties of ultrasonic alone, curdlan treatment alone, and the combination of both at low-salt surimi levels were investigated, mainly in terms of textural properties, water holding capacity, water distribution, dynamic rheology, protein secondary structure, microstructure and correlation analysis. The results showed that the springiness, gel strength, water holding capacity and energy storage modulus (G') of the low-salt surimi gels without ultrasonic or curdlan treatment were lower than those of the high-salt concentration surimi gels. Compared with the 1 % low-salt group, the ultrasonic treatment combination with curdlan resulted in a significant improvement (p < 0.05) in the texture, water holding capacity and energy storage modulus (G') of the low-salt surimi at the same salt concentration. The gel strength increased significantly from 3386.360 g·mm to 5457.203 g·mm, but there was no significant improvement in whiteness (p > 0.05). In addition, ultrasonic treatment combined with curdlan promoted the shift of the α-helix to the random coil and the β-turn angle shift, thus exposing the internal groups, enhancing protein intermolecular interactions, and promoting the orderly aggregation of proteins, resulting in a microstructure of dense, and obtained the lowest porosity of 14.534 %. The present study might be necessary for promoting the high-value use of aquatic surimi products and the development of low-salt foods.
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Affiliation(s)
- Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Minxin Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jianbo Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Muhammad Imran
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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14
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Gao S, Liu Y, Fu Z, Zhang H, Zhang L, Li B, Tan Y, Hong H, Luo Y. Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Food Chem 2023; 414:135714. [PMID: 36808024 DOI: 10.1016/j.foodchem.2023.135714] [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: 06/29/2022] [Revised: 01/21/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
This study aimed to find the specific relationship between quality traits and myofibrillar proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and oxidation occurred in frozen fillets, with the denaturation occurring before oxidation. In the pre-phase of storage (0-12 weeks), protein structural changes (secondary structure and surface hydrophobicity) were closely related to the water-holding capacity (WHC) and textural properties of fillets. The MPs oxidation (sulfhydryl loss, carbonyl and Schiff base formation) were dominated and associated with changes in pH, color, WHC, and textural properties during the later stage of frozen storage (12-24 weeks). Besides, the brining at 0.5 M improved the WHC of fillets with less undesirable changes in MPs and quality traits compared to other concentrations. The 12 weeks was an advisable storage time for salted frozen fish and our results might provide an available suggestion for fish preservation in aquatic industry.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huijuan Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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15
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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16
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Kaewsatuan P, Poompramun C, Kubota S, Yongsawatdigul J, Molee W, Uimari P, Molee A. Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken. Poult Sci 2023; 102:102741. [PMID: 37186966 DOI: 10.1016/j.psj.2023.102741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 05/17/2023] Open
Abstract
The Korat chicken (KR) is a slow-growing Thai chicken breed with relatively poor feed efficiency (FE) but very tasty meat with high protein and low fat contents, and a unique texture. To enhance the competitiveness of KR, its FE should be improved. However, selecting for FE has an unknown effect on meat characteristics. Thus, understanding the genetic basis underlying FE traits and meat characteristics is needed. In this study, 75 male KR birds were raised up to 10 wk of age. For each bird, the feed conversion ratio (FCR), residual feed intake (RFI), and physicochemical properties, flavor precursors, and biological compounds in the thigh meat were evaluated. At 10 wk of age, thigh muscle samples from 6 birds (3 with high FCR and 3 with low FCR values) were selected, and their proteomes were investigated using a label-free proteomic method. Weighted gene coexpression network analysis (WGCNA) was used to screen the key protein modules and pathways. The WGCNA results revealed that FE and meat characteristics significantly correlated with the same protein module. However, the correlation was unfavorable; improving FE may result in a decrease in meat quality through the alteration in biological processes including glycolysis/gluconeogenesis, metabolic pathway, carbon metabolism, biosynthesis of amino acids, pyruvate metabolism, and protein processing in the endoplasmic reticulum. The hub proteins of the significant module (TNNT1, TNNT3, TNNI2, TNNC2, MYLPF, MYH10, GADPH, PGK1, LDHA, and GPI) were also identified to be associated with energy metabolism, and muscle growth and development. Given that the same proteins and pathways are present in FE and meat characteristics but in opposite directions, selection practices for KR should simultaneously consider both trait groups to maintain the high meat quality of KR while improving FE.
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Affiliation(s)
- Pramin Kaewsatuan
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Chotima Poompramun
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Satoshi Kubota
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Wittawat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Pekka Uimari
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki 00790, Finland
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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17
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Teng X, Liu Y, Chen L, Xue C, Li Z. Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas). Food Chem 2023; 422:136162. [PMID: 37126955 DOI: 10.1016/j.foodchem.2023.136162] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 04/02/2023] [Accepted: 04/11/2023] [Indexed: 05/03/2023]
Abstract
This study aimed to evaluate the effects of different liquid nitrogen freezing (LNF) temperatures (-20, -40, -60, -80, and -100 °C) on the water holding capacity, texture, microstructure, and flavor of Crassostrea gigas (C. gigas). The results showed that -40 °C LNF, -60 °C LNF, and -80 °C LNF improved the water holding capacity of C. gigas (P < 0.05); -60 °C LNF and -80 °C LNF could effectively maintain the hardness of the body trunk and adductor muscles. Compared with -20 °C refrigerator freezing (RF), the LNF group could form smaller ice crystals and thus reduce the damage to the muscle cell structure damage, especially LNF at -80 °C. Gas chromatography-ion mobility spectrometry (GC-IMS) and e-nose results indicated that -80 °C LNF maintained the flavor profile of few aldehydes and alcohols compared to other freezing groups. Therefore, -80 °C LNF effectively improved the quality and maintain the flavor characteristics of frozen C. gigas.
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Affiliation(s)
- Xiaoyu Teng
- College of Food Science and Engineering, Ocean University of China, No.5, Yu-Shan Road, Qingdao, Shandong Province, PR China
| | - Yu Liu
- College of Food Science and Engineering, Ocean University of China, No.5, Yu-Shan Road, Qingdao, Shandong Province, PR China
| | - Lipin Chen
- College of Food Science and Engineering, Ocean University of China, No.5, Yu-Shan Road, Qingdao, Shandong Province, PR China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.5, Yu-Shan Road, Qingdao, Shandong Province, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yu-Shan Road, Qingdao, Shandong Province, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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18
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Yamazaki M, Yabe M, Iijima K. Specific ion effects on the aggregation of polysaccharide-based polyelectrolyte complex particles induced by monovalent ions within Hofmeister series. J Colloid Interface Sci 2023; 643:305-317. [PMID: 37075539 DOI: 10.1016/j.jcis.2023.04.030] [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: 12/30/2022] [Revised: 03/14/2023] [Accepted: 04/08/2023] [Indexed: 04/21/2023]
Abstract
Polysaccharide-based polyelectrolyte complex (PEC) particles have been utilized as carriers for drug delivery systems (DDS) and as building components for material development. Despite their versatility, the aggregation mechanism of PEC particles in the presence of salts remains unclear. To clarify the aggregation mechanism, the specific ion effects of monovalent salts within the Hofmeister series on the aggregation behavior of PEC particles composed of chitosan and chondroitin sulfate C, which are often used as DDS carriers and materials, were studied. Here, we found that weakly hydrated chaotropic anions promoted the aggregation of positively charged PEC particles. The hydrophobicity of the PEC particles was increased by these ions. Strongly hydrated ions such as Cl- are less likely to accumulate in these particles, whereas weakly hydrated chaotropic ions such as SCN- are more likely to accumulate. Molecular dynamics simulations suggested that the hydrophobicity of PECs might be strengthened by ions due to changes in intrinsic and extrinsic ion pairs and hydrophobic interactions. Based on our results, it is expected that the control of surface hydrophilicity or hydrophobicity is an effective approach for controlling the stability of PEC particles in the presence of ions.
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Affiliation(s)
- Makoto Yamazaki
- Graduate School of Engineering Science, Yokohama National University, Tokiwadai 79-5, Hodogaya-ku, Yokohama 240-8501, Japan
| | - Makoto Yabe
- Mol Processing, 1015 1-9-7 Kitashinagawa, Shinagawa-ku, Tokyo 140-0001, Japan
| | - Kazutoshi Iijima
- Faculty of Engineering, Yokohama National University, Tokiwadai 79-5, Hodogaya-ku, Yokohama 240-8501, Japan.
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19
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Zhu J, Li S, Yang L, Zhao Z, Xia J, Zhu Y, Li C. Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy. Food Res Int 2023; 166:112644. [PMID: 36914334 DOI: 10.1016/j.foodres.2023.112644] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T21 and A21 of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.
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Affiliation(s)
- Jiaying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Shanshan Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Liang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou, Jiangsu, China.
| | - Zerun Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Jiulin Xia
- Suzhou Weizhixiang Food Co., LTD., Suzhou, Jiangsu, China.
| | - Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China; Engineering Research Center of Magnetic Resonance Analysis Technology, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou, Jiangsu, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
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20
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Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods 2023; 12:foods12061262. [PMID: 36981188 PMCID: PMC10048543 DOI: 10.3390/foods12061262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2–10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45–80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.
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21
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Ruedt C, Gibis M, Weiss J. A research note: Effect of Hofmeister salts on meat iridescence in cooked pork. FOOD SCI TECHNOL INT 2023; 29:151-155. [PMID: 34939455 DOI: 10.1177/10820132211067867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of Hofmeister salts (NaCl, NaSCN, Na2SO4, KCl, LiCl, CaCl2) on surface iridescence in cooked pork was investigated. Strongest iridescence occurred in samples treated with NaSCN, NaCl and KCl. Control samples and LiCl, CaCl2 and Na2SO4 treatments showed weaker iridescence. However, differences between KCl and LiCl, CaCl2 and Na2SO4 were not statistically significant (p > 0.05). Nevertheless, a tendency of chaotropic salts (NaSCN, NaCl, KCl) to cause stronger iridescence was noted that might be explained with a more effective solubilization of myofibrillar proteins (MPs), reducing incoherent scattering from the myofibrils and thus enhancing multilayer interference.
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Affiliation(s)
- Chiara Ruedt
- Department of Food Material Science, Institute of Food Science and Biotechnology, 26558University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, 26558University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, 26558University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany
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22
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Hayakawa T, Kubono Y, Fujii S, Wakamatsu JI, Kumura H. L-histidine inhibits the heat-induced gelation of actomyosin in a low ionic strength solution. Anim Sci J 2023; 94:e13825. [PMID: 36938887 DOI: 10.1111/asj.13825] [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: 09/08/2022] [Revised: 02/13/2023] [Accepted: 02/27/2023] [Indexed: 03/21/2023]
Abstract
The heat-induced gelation of actomyosin plays a key role in meat processing. Our previous study showed that L-histidine could affect the characteristics of a heat-induced gel of myosin on a low ionic strength. To apply the specific effect of L-histidine to meat processing, the heat-induced gel properties of actomyosin in the presence of L-histidine were investigated. Actomyosin in a low ionic strength solution containing L-histidine did not form a gel upon heating. The dynamic rheological properties of actomyosin in low ionic strength solutions were distinct depending on the presence or absence of L-histidine. Electron microscopy showed that, heated at 50°C, actomyosin in a low ionic strength solution containing L-histidine remained a filamentous structure. The surface hydrophobicity of actomyosin was stable up to 50°C in a low ionic strength solution containing L-histidine. In conclusion, L-histidine might suppress the aggregation of actomyosin and inhibit heat-induced gelation in a low ionic strength solution.
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Affiliation(s)
- Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| | - Yu Kubono
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| | - Shuji Fujii
- Department of Food and Life Science, Toyo University, Ora, Gunma, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
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23
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High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Sci 2023; 195:109012. [DOI: 10.1016/j.meatsci.2022.109012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/05/2022]
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24
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Silva TIS, Souza JM, Acedo TS, Carvalho VV, Perdigão A, Silva LAF, Silvestre AM, Niehues MB, Schleifer WF, Casali DM, Martins CL, Arrigoni MDB, Millen DD. Feedlot performance, rumen and cecum morphometrics of Nellore cattle fed increasing levels of diet starch containing a blend of essential oils and amylase or monensin. Front Vet Sci 2023; 10:1090097. [PMID: 36950544 PMCID: PMC10026699 DOI: 10.3389/fvets.2023.1090097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 02/14/2023] [Indexed: 03/08/2023] Open
Abstract
Feed additives used in finishing diets improve energy efficiency in ruminal fermentation, resulting in increased animal performance. However, there is no report evaluating the effect of BEO associated with exogenous α-amylase in response to increased starch content in feedlot diets. Our objective was to evaluate increasing levels of starch in the diet associated with a blend of essential oils plus amylase or sodium Monensin on performance, carcass characteristics, and ruminal and cecal morphometry of feedlot cattle. 210 Nellore bulls were used (initial body weight of 375 ± 13.25), where they were blocked and randomly allocated in 30 pens. The experiment was designed in completely randomized blocks in a 3 × 2 factorial arrangement: three starch levels (25, 35, and 45%), and two additives: a blend of essential oils plus α-amylase (BEO, 90 and 560 mg/kg of DM, respectively) or sodium Monensin (MON, 26 mg/kg DM). The animals were fed once a day at 08:00 ad libitum and underwent an adaptation period of 14 days. The diets consisted of sugarcane bagasse, ground corn, soybean hulls, cottonseed, soybean meal, mineral-vitamin core, and additives. The animals fed BEO35 had higher dry matter intake (P = 0.02) and daily weight gain (P = 0.02). The MON treatment improved feed efficiency (P = 0.02). The treatments BEO35 and BEO45 increased hot carcass weight (P < 0.01). Animals fed BEO presented greater carcass yield (P = 0.01), carcass gain (P < 0.01), rib eye area gain (P = 0.01), and final rib eye area (P = 0.02) when compared to MON. The MON25 treatment improved carcass gain efficiency (P = 0.01), final marbling (P = 0.04), and final subcutaneous fat thickness (P < 0.01). The use of MON reduced the fecal starch% (P < 0.01). Cattle-fed BEO increased rumen absorptive surface area (P = 0.05) and % ASA papilla area (P < 0.01). The MON treatment reduced the cecum lesions score (P = 0.02). Therefore, the use of BEO with 35 and 45% starch increases carcass production with similar biological efficiency as MON; and animals consuming MON25 improve feed efficiency and reduce lesions in the rumen and cecum.
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Affiliation(s)
- Thaiano I. S. Silva
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Johnny M. Souza
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | | | | | | | - Leandro A. F. Silva
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Antonio M. Silvestre
- São Paulo State University (UNESP), School of Veterinary Medicine and Animal Science, Botucatu, São Paulo, Brazil
| | - Maria Betania Niehues
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Werner F. Schleifer
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Daniel M. Casali
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Cyntia L. Martins
- São Paulo State University (UNESP), School of Veterinary Medicine and Animal Science, Botucatu, São Paulo, Brazil
| | - Mario D. B. Arrigoni
- São Paulo State University (UNESP), School of Veterinary Medicine and Animal Science, Botucatu, São Paulo, Brazil
| | - Danilo D. Millen
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
- *Correspondence: Danilo D. Millen
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25
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Song D, Yang N, Seomoon K, Jang I, Chin K, Kim H. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham. Poult Sci 2022; 102:102444. [PMID: 36603520 PMCID: PMC9823211 DOI: 10.1016/j.psj.2022.102444] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (regular) and 0.75% (reduced)) × 2 (cooking method, conventional and sous-vide) factorial arrangement. Based on each chicken breast weight, 20% NaCl solution was injected. Conventional cooking was done at 80°C until the core temperature reached 71°C, whereas sous-vide cooking was conducted at 60°C for 2 h. Sous-vide cooking could decrease cooking loss and shear force of reduced-salt chicken breast ham (P < 0.05). As a result, sensory scores for juiciness and tenderness of reduced-salt and sous-vide cooked chicken breast ham were similar to those of regular-salt and conventionally cooked chicken breast hams (P > 0.05). No adverse impacts on lipid oxidation and microbial safety were found in reduced-salt and sous-vide cooked chicken breast ham during 4 wk of refrigerated storage. Therefore, this study suggests that sous-vide cooking could be a practical thermal process for improving the water-holding capacity and texture of chicken breast ham without adverse impacts on shelf stability. Further studies on the combined application of sous-vide cooking with salt replacers would be warranted to improve the sensorial acceptance of saltiness of sous-vide cooked low-salt meat products.
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Affiliation(s)
- D.H. Song
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
| | - N.E. Yang
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea
| | - K.M. Seomoon
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
| | - I.S. Jang
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
| | - K.B. Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - H.W. Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea,Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea,Corresponding author:
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26
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Meat ( Longissimus lumborum Muscle) Quality in Males of the Family Cervidae. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
The quality of the longissimus lumborum muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.
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27
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Wen Y, Chao C, Che QT, Kim HW, Park HJ. Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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28
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Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states. Food Chem X 2022; 17:100523. [DOI: 10.1016/j.fochx.2022.100523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022] Open
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29
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Biglia A, Messina C, Comba L, Ricauda Aimonino D, Gay P, Brugiapaglia A. Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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30
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Zhang Y, Bai G, Jin G, Wang Y, Wang J, Puolanne E, Cao J. Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Crit Rev Food Sci Nutr 2022; 64:3604-3622. [PMID: 36239320 DOI: 10.1080/10408398.2022.2133078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Understanding mechanisms of myofibrillar protein gelation is important for development of gel-type muscle foods. The protein-protein interactions are largely responsible for the heat-induced gelation. Exogenous additives have been extensively applied to improve gelling properties of myofibrillar proteins. Research has been carried out to investigate effects of different additives on protein gelation, among which low molecular substances as one of the most abundant additives have been recently implicated in the modifications of intermolecular interactions. In this review, the processes of myosin dissociation under salt and the subsequent interaction via intermolecular forces are elaborated. The underlying mechanisms focusing on the role of low molecular additives in myofibrillar protein interactions during gelation particularly in relation to modifications of the intermolecular forces are comprehensively discussed, and six different additives i.e. metal ions, phosphates, amino acids, hydrolysates, phenols and edible oils are involved. The promoting effect of low molecular additives on protein interactions is highly attributed to the strengthened hydrophobic interactions providing explanations for improved gelation. Other intermolecular forces i.e. covalent bonds, ionic and hydrogen bonds could also be influenced depending on varieties of additives. This review can hopefully be used as a reference for the development of gel-type muscle foods in the future.
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Affiliation(s)
- Yuemei Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Genpeng Bai
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Guofeng Jin
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Ying Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jinpeng Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jinxuan Cao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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31
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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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32
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Lorentzen G, Lindberg SK, Ageeva TN. Dried Salt-Cured Saithe ( Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2092435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Grete Lorentzen
- Norwegian Institute of Food Fisheries and Aquaculture Research, Tromsø, Norway
| | - Stein-Kato Lindberg
- Norwegian Institute of Food Fisheries and Aquaculture Research, Tromsø, Norway
| | - Tatiana N. Ageeva
- Norwegian Institute of Food Fisheries and Aquaculture Research, Tromsø, Norway
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33
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Cao M, Zhang X, Zhu Y, Liu Y, Ma L, Chen X, Zou L, Liu W. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107606] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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34
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Gaviria LM, Ospina‐E JC, Muñoz DA. Phenomenological‐based semiphysical model to predict the water holding capacity of processed meats in the mixing process. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Laura M. Gaviria
- ÓPTIMO, Optimización Matemática de Procesos Universidad Pontificia Bolivariana UPB Medellín Colombia
| | - Juan C. Ospina‐E
- Centro de Investigación y Desarrollo Cárnico CI+D Industria de Alimentos Zenú S.A.S. Medellín Colombia
| | - Diego A. Muñoz
- ÓPTIMO, Optimización Matemática de Procesos Universidad Pontificia Bolivariana UPB Medellín Colombia
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35
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Bao P, Chen L, Hu Y, Wang Y, Zhou C. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum. Food Chem 2022; 393:133347. [PMID: 35661602 DOI: 10.1016/j.foodchem.2022.133347] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/25/2022] [Accepted: 05/28/2022] [Indexed: 11/04/2022]
Abstract
This study investigated the ability of l-arginine and l-lysine to inhibit the adverse effects of freezing on the structure and solubility of myofibrillar proteins extract (MPE) in porcine Longissimus lumborum. The results showed that freezing decreased solubility of MPE, band densities of actin and myosin heavy and light chains, fluorescence intensity, and contents of free amino group and total sulfhydryls, but increased content of carbonyl groups and absolute zeta-potential of MPE. l-Arginine and l-lysine effectively alleviated the adverse effects of freezing. l-Arginine and l-lysine significantly increased β-sheet content, Tmax1 and ΔH1, but decreased α-helix content and disulfide bond content in MPE. Additionally, the SDS-PAGE analysis showed that l-arginine and l-lysine could prevent appearance of bands at about 150 kDa. Overall, this study shows that both l-arginine and l-lysine could not only abate the aggregation and disruption of MPs, but also reduce the oxidation of their polar amino groups, which ultimately contribute to their superior solubility. The results may be interesting in meat industry.
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Affiliation(s)
- Pengqi Bao
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Li Chen
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yue Hu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yan Wang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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36
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The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine. Foods 2022; 11:foods11060855. [PMID: 35327277 PMCID: PMC8950627 DOI: 10.3390/foods11060855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 02/01/2023] Open
Abstract
This study aimed to investigate the presence of L-lysine (Lys) on the solubility and structures of myofibrillar proteins (MFPs) at different ionic strengths. Porcine MFPs were incubated at 4 °C with various levels of ionic strengths (0.15, 0.3, or 0.6 M NaCl) with or without the presence of 20 or 40 mM Lys. After 24 h of incubation, MFP solubility and turbidity were determined, and the particle size distribution, circular dichroism spectra, and intrinsic tryptophan fluorescence of MFP were analyzed to obtain their secondary and tertiary structure. Results showed that the solubilization effects of Lys on MFPs are dependent on the ionic strength. Particularly, the presence of Lys could improve MFP solubility at 0.3 M, which resembles salt-reducing processing conditions. Concomitantly, the secondary and tertiary structures were observed to change as a result of the varying ionic strengths and the addition of Lys, including myofibril swelling, dissociation of myosin filaments, uncoiling of α-helix, and unfolding of the tertiary structure. The possible mechanisms underlying the solubilization effects of Lys on MFPs at low ionic strengths are discussed from the perspective of protein structural changes.
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37
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Ruedt C, Gibis M, Weiss J. A research note: effect of pH on meat iridescence in precooked cured pork. BMC Res Notes 2022; 15:77. [PMID: 35193650 PMCID: PMC8864927 DOI: 10.1186/s13104-022-05956-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 02/04/2022] [Indexed: 11/10/2022] Open
Abstract
OBJECTIVE The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to pH-induced alterations in microstructure. Muscles were injected with brines of different pH values, cooked, sliced perpendicular to muscle fiber direction, and visually evaluated by a panel of 20 experienced panelists. RESULTS Muscles with lowest pH (5.38) showed the lowest iridescence score of 4.63 (p < 0.05). Iridescence was greatest in muscles with normal (5.78) and high pH (6.03, respectively 6.59), but did not differ significantly (p > 0.05). Iridescence was positively correlated (p < 0.01) with pH and water content, and negatively correlated (p < 0.01) with cooking loss. Hence, hydration state and light scattering from microstructure may be important factors that determine the degree of iridescence in cooked meat products.
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Affiliation(s)
- Chiara Ruedt
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599, Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599, Stuttgart, Germany.
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38
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Wang J, Li J, Wang R, Xu F, Zeng X. Improving water retention of chicken breast meats by CaCl
2
combined with pulsed electric fields. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jiachen Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Jian Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Rui Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Fei‐Yue Xu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
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39
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Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. Food Res Int 2022; 152:110923. [DOI: 10.1016/j.foodres.2021.110923] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 01/28/2023]
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40
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Influence of content and degree of substitution of carboxymethylated cellulose nanofibrils on the gelation properties of cull cow meat myofibrillar proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112459] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Garcia‐Galicia IA, Huerta‐Jimenez M, Carrillo‐Lopez LM, Sanchez‐Aldana D, Alarcon‐Rojo AD. High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ivan A. Garcia‐Galicia
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
| | - Mariana Huerta‐Jimenez
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
- Consejo Nacional de Ciencia y Tecnologia Av. Insurgentes Sur 1582, Col. Credito Constructor, Del. Benito Juárez Ciudad de México C.P. 03940 Mexico
| | - Luis M. Carrillo‐Lopez
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
- Consejo Nacional de Ciencia y Tecnologia Av. Insurgentes Sur 1582, Col. Credito Constructor, Del. Benito Juárez Ciudad de México C.P. 03940 Mexico
| | - Daniela Sanchez‐Aldana
- Facultad de Ciencias Quimicas Universidad Autonoma de Chihuahua Circuito Universitario Chihuahua Campus Universitario No. 2 Chih. 31125 Mexico
| | - Alma D. Alarcon‐Rojo
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
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42
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Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112737] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Ma Y, Li X, Sun P, Li J. Effect of ultrasonic thawing on gel properties of tuna myofibrillar proteins. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yingying Ma
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University Jinzhou China
| | - Xiu‐xia Li
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University Jinzhou China
| | - Pan Sun
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University Jinzhou China
| | - Jian‐rong Li
- Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, College of Food Science and Technology, Bohai University Jinzhou China
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44
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Jommark N, Chantarathepthimakul S, Ratana‐arporn P. Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Naruemon Jommark
- Division of Food Safety Management and Technology Department of Sciences Faculty of Science and Technology Rajamangala University of Technology Krungthep Bangkok Thailand
| | - Savarak Chantarathepthimakul
- Division of Food Safety Management and Technology Department of Sciences Faculty of Science and Technology Rajamangala University of Technology Krungthep Bangkok Thailand
| | - Pattama Ratana‐arporn
- Department of Fishery Products Faculty of Fisheries Kasetsart University Bangkok Thailand
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45
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Jiang G, Tian L, Hu R, Sun H, Fu Y, Guo W, Liu X, Yan X. Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.
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Affiliation(s)
- Guochuan Jiang
- Jilin Agricultural University , Changchun , 130118 , China
| | - Lili Tian
- Ground Dairy Industry Co., Ltd , Changchun , 130000 , China
| | - Ruifeng Hu
- Spicy Duck Food Co., Ltd , Changchun , 130000 , China
| | - Hongrui Sun
- Jilin Academy of Agricultural Sciences , Changchun , 130033 , China
| | - Yuan Fu
- Jilin Agricultural University , Changchun , 130118 , China
| | - Wanchun Guo
- Agricultural Station of Nongan Town , Changchun , 130299 , China
| | - Xuejun Liu
- Jilin Agricultural University , Changchun , 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun , 130507 , China
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46
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Ilić J, Djekic I, Tomasevic I, Oosterlinck F, van den Berg MA. Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs. Annu Rev Food Sci Technol 2021; 13:193-215. [PMID: 34784489 DOI: 10.1146/annurev-food-090821-032332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Jovan Ilić
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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47
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Soladoye P, Hrynets Y, Betti M, Pietrasik Z. Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/142926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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48
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Effect of varying salt concentration on iridescence in precooked pork meat. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03850-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractThe objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was ascertained. Sample cubes from the pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or nitrite curing salt (6 g/kg, 20 g/kg, and 40 g/kg) and subsequently cooked. Control samples were not salted. The effects of NaCl and curing salt on iridescence, instrumental color and microstructure were evaluated. Salt treatment significantly (p < 0.05) increased water-holding capacity, mean myofibers diameters and iridescence and reduced light scattering (L* value). An iridescence limit was reached with the 20 g/kg salt treatments. No differences between sodium chloride and nitrite curing salt were observed for both visual evaluation and colorimetry of the interference colors. Iridescence increases were attributed to a swelling of the myofilament lattice and thus reduction of intermyofibrillar spaces as well as an optical clearing of the myofibrils by dissolution of myofibrillar proteins that both reduce light scattering and allow more reflectance and interference to occur.
Graphic abstract
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49
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Liu C, Li W, Lin B, Yi S, Ye B, Mi H, Li J, Wang J, Li X. Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111919] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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50
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Lv Y, Xu L, Su Y, Chang C, Gu L, Yang Y, Li J. Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111871] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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