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Zhang M, Wei T, Mai Q, Hayat K, Hou Y, Xia S, Cui H, Yu J. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel. Food Chem 2024; 460:140503. [PMID: 39053279 DOI: 10.1016/j.foodchem.2024.140503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/26/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
The aim of this study was to investigate the distribution pattern and migration pathway of sodium ion in the myofibrillar protein (MP) gel matrix during microwave heating. The results showed that the content of sodium ions in the outer layer of MP gel increased by 47.85% compared with that in the inner layer. In the inner layer of protein gel, the non-covalent disulfide bonds (mainly ε(γ-Glu)-Lys) increased (P < 0.05), which contributed to the formation of a better rigid structure of the protein. The free water content was significantly higher than that of the inner layer (P < 0.05), which was related to the higher mobility of sodium ions. The results of microstructure analysis showed that the outer layer of the MP gel formed a more porous network than the inner layer. This work is expected to give some insights into the development of promising salt-reduced meat products by microwave heating.
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Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Tianyi Wei
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Qianting Mai
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Yaqi Hou
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
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2
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Bae SM, Jeong JY. Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder. Foods 2024; 13:2872. [PMID: 39335801 DOI: 10.3390/foods13182872] [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: 07/29/2024] [Revised: 09/05/2024] [Accepted: 09/09/2024] [Indexed: 09/30/2024] Open
Abstract
In this study, we investigated the effects of different nitrite sources (sodium nitrite or white kimchi powder) and pink-generating ligands (cysteine, histidine, or nicotinamide) on the development and stability of cured meat color in pork sausage model systems over 30 d of refrigerated storage. The samples were prepared in a 2 × 3 factorial design with two nitrite sources and three ligands, and their physicochemical properties were evaluated on days 0, 15, and 30. Although white kimchi powder induced cured color development similar to that of synthetic sodium nitrite, it resulted in higher cooking loss and lower residual nitrite content in cured pork sausages (p < 0.05). The addition of cysteine resulted in significantly higher CIE a* values, cured meat pigment, and curing efficiency than histidine and nicotinamide (p < 0.05), while yielding lower pH values, residual nitrite content, and total pigment content (p < 0.05). The storage duration significantly reduced the residual nitrite and total pigment contents of the products. These findings suggest that white kimchi powder can serve as a natural alternative to sodium nitrite in pork sausage models and that the incorporation of cysteine has a favorable impact on the development and enhancement of cured meat color.
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Affiliation(s)
- Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea
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3
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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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4
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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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5
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The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella. Foods 2022; 11:foods11030444. [PMID: 35159594 PMCID: PMC8833945 DOI: 10.3390/foods11030444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 11/16/2022] Open
Abstract
Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce salt in meat products, which can compromise the preservation process. The present work aims to evaluate the influences of added salt levels (1% or 3%) and the use or omission of phosphates and wine on the aw of a dry-cured sausage, and to evaluate the possibility of estimating the aw from the moisture loss and the behavior of Salmonella during dry-cured sausage (chouriço) processing. There was a strong relationship between moisture and aw, regardless of the salt level and the presence of phosphates or wine. Predicting aw from moisture loss is possible using the Boltzmann sigmoid function. The salt level strongly influences Salmonella behavior, mainly through aw reduction. An increase in aw by 0.01 units reduced the odds of achieving a 5-log reduction in Salmonella counts to half. Increasing added salt from 1% to 3% increased the odds of achieving a 5-log Salmonella reduction 7.5-fold. The current trend to reduce salt in foods must be carefully approached if applied to cured meat products, as it has substantial consequences on aw evolution and Salmonella survival.
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Sembiring HSB, Chin KB. Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant (
Solanum melongena
) powder in different drying method and level during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju Korea
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7
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Li Y, Xue C, Quan W, Qin F, Wang Z, He Z, Zeng M, Chen J. Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties. Meat Sci 2021; 177:108489. [PMID: 33714683 DOI: 10.1016/j.meatsci.2021.108489] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/26/2021] [Accepted: 03/04/2021] [Indexed: 12/22/2022]
Abstract
The impact of NaCl and tripolyphosphate (TPP)/pyrophosphate (PP) on protein oxidation and Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in roasted beef patties was investigated. The content of CML and CEL in patties treated with salts was approximately 1.1-1.7 and 1.2-3.2 times higher than that of the control samples, respectively. An increase in salt content caused higher oxidation of tryptophan and protein carbonylation with a decrease in Schiff bases (P < 0.05) and a slight decrease in lipid oxidation (P < 0.05). Significant correlations (P < 0.05) between CML, CEL, and protein oxidation measurements was found. The higher salts content, causing less cooking loss and higher moisture content, significantly correlated (P < 0.05) with CML, CEL content, and protein oxidation of the patties. The increase in CML and CEL content and protein oxidation in roasted patties with salts might be related to the pro-oxidation of salts, and also partly due to the temperature changes caused by the water-holding capacity of salts.
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Affiliation(s)
- Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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8
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Chakanya C, Arnaud E, Muchenje V, Hoffman LC. Fermented meat sausages from game and venison: what are the opportunities and limitations? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5023-5031. [PMID: 29635774 DOI: 10.1002/jsfa.9053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/07/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chido Chakanya
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
- CIRAD, UMR QualiSud, Stellenbosch, South Africa
- QualiSud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
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9
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Zhou Y, Zhou C, Pan D, Wang Y, Cao J. The effect of sodium chloride levels on the taste and texture of dry-cured ham. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00511-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength. Food Chem 2020; 338:128017. [PMID: 32927203 DOI: 10.1016/j.foodchem.2020.128017] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 09/01/2020] [Accepted: 09/02/2020] [Indexed: 12/30/2022]
Abstract
This study aims at providing new insight on protein denaturation in freezing-thawing. Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface hydrophobicity. One additional freezing-thawing cycle at slow freezing rate caused appearance of a 160 kDa myosin-4 fragment in SDS-PAGE, further decreased water-holding of myofibrils and increased surface hydrophobicity. Fresh minced pork was exposed to either high salt (2 M KCl) only or high salt with lower pH to mimic conditions in freezing. Exposure to high salt only increased water-holding of myofibrils and hence did not reproduce myofibrillar protein changes in freezing. Exposure to combinations of lower pHs and high salt decreased water-holding and increased surface hydrophobicity, suggesting myofibrillar protein denaturation occurred by a comparable mechanism as in freezing-thawing. We propose that exposure to decreased pH combined with high solute concentrations in the unfrozen water of frozen meat is the primary cause of myofibrillar protein denaturation in frozen-thawed meat.
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11
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Merenkova S, Zinina O, Loretts O, Neverova O, Sharaviev P. Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/111865] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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12
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Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108392] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Greis M, Seppä L, Venäläinen ER, Lyytikäinen A, Tuorila H. Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Lautenschlaeger R, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Rodrigues JBM, Sarantópoulos CIGL, Bromberg R, Andrade JC, Brunelli K, Miyagusku L, Marquezini MG, Yamada EA. Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation. Meat Sci 2016; 125:30-36. [PMID: 27883959 DOI: 10.1016/j.meatsci.2016.11.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 11/08/2016] [Accepted: 11/10/2016] [Indexed: 10/20/2022]
Abstract
This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to traditional gamma-ray cross-linked bags containing polyvinylidene chloride (PVDC). Boneless beef rib eye roll cuts were vacuum-packed in an industrial processing plant using EVOH 44% mol, EVOH 32% mol and a control PVDC barrier shrink bags. The cuts were evaluated during storage at 0.5°C. The EVOH films presented similar performance compared to control PVDC barrier shrink bags related to bacteria growth and purge loss. Packages with EVOH 32% mol film presented better performance than control bag with respect to the meat sensorial attributes, including fewer bubbles and better adhesion. EVOH 44% mol bags presented the highest rate of colour loss. The EVOH 32% mol non-irradiated and chlorine-free film is as effective for the preservation of fresh beef as traditional PVDC-irradiated shrink bags.
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18
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Juneja VK, Valenzuela-Melendres M, Heperkan D, Bautista D, Anderson D, Hwang CA, Peña-Ramos A, Camou JP, Torrentera-Olivera N. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors. Int J Food Microbiol 2016; 236:1-8. [DOI: 10.1016/j.ijfoodmicro.2016.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 04/15/2016] [Accepted: 06/22/2016] [Indexed: 10/21/2022]
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19
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Monteiro MLG, Mársico ET, Lázaro CA, da Silva Canto ACVC, Lima BRCDC, da Cruz AG, Conte-Júnior CA. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2598-609. [PMID: 25892758 PMCID: PMC4397336 DOI: 10.1007/s13197-014-1327-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2014] [Accepted: 03/14/2014] [Indexed: 10/25/2022]
Abstract
The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Eliane Teixeira Mársico
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - César Aquiles Lázaro
- />College of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima Peru
| | | | - Bruno Reis Carneiro da Costa Lima
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Adriano Gomes da Cruz
- />Federal Institute of Education, Science and Technology of Rio de Janeiro, Rua Senador Furtado Maracanã, 20270-021 Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Júnior
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
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20
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Stangierski J, Rezler R, Lesnierowski G. Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Stimbirys A, Bartkiene E, Siugzdaite J, Augeniene D, Vidmantiene D, Juodeikiene G, Maruska A, Stankevicius M, Cizeikiene D. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. Journal of Food Science and Technology 2014; 52:4306-14. [PMID: 26139895 DOI: 10.1007/s13197-014-1328-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2014] [Accepted: 03/14/2014] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready - to cook - minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) - fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8.94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.
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Affiliation(s)
- Arturas Stimbirys
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Elena Bartkiene
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Jurate Siugzdaite
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Dovile Augeniene
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Daiva Vidmantiene
- Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania
| | | | - Audrius Maruska
- Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania
| | | | - Dalia Cizeikiene
- Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania ; Department of Food Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania
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22
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Jin G, He L, Wang Q, Liu C, Jin Y, Huang F, Ma M. Pulsed pressure assisted brining of porcine meat. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Kim JH, Pyun CW, Hong GE, Kim SK, Yang CY, Lee CH. Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2014; 56:21. [PMID: 26290710 PMCID: PMC4540263 DOI: 10.1186/2055-0391-56-21] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Accepted: 09/23/2014] [Indexed: 11/30/2022]
Abstract
This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at 15°C for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55–57% to 10–11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.
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Affiliation(s)
- Ji-Han Kim
- Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea
| | - Chang-Won Pyun
- Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea
| | - Go-Eun Hong
- Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea
| | - Soo-Ki Kim
- Konkuk University of Animal Science & Technology, Seoul, 143-791 Republic of Korea
| | - Cheul-Young Yang
- Eulji University of Food Technology & Services, Sung-nam, 461-713 Republic of Korea
| | - Chi-Ho Lee
- Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea
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24
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Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Sci 2013; 95:940-57. [DOI: 10.1016/j.meatsci.2013.03.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Revised: 03/25/2013] [Accepted: 03/25/2013] [Indexed: 11/18/2022]
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25
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Li C, Xiong YL, Chen J. Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase. J Food Sci 2013; 78:C823-31. [DOI: 10.1111/1750-3841.12138] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Accepted: 03/11/2013] [Indexed: 12/16/2022]
Affiliation(s)
- Chunqiang Li
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan Univ.; Wuxi; 214122; China
| | - Youling L. Xiong
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington; KY; 40546; U.S.A
| | - Jie Chen
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan Univ.; Wuxi; 214122; China
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