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Gao Z, Zhang D, Wu R, He J, Ma J, Sun X, Gu M, Wang Z. Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing. Food Res Int 2024; 187:114424. [PMID: 38763675 DOI: 10.1016/j.foodres.2024.114424] [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: 11/10/2023] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
This study aimed to investigate the changes in flavor quality of roasted duck during repetitive freeze-thawing (FT, -20 ℃ for 24 h, then at 4 ℃ for 24 h for five cycles) of raw duck preforms. HS-SPME/GC-MS analysis showed that more than thirty volatile flavor compounds identified in roasted ducks fluctuated with freeze-thawing of raw duck preforms, while hexanal, nonanal, 1-octen-3-ol, and acetone could as potential flavor markers. Compared with the unfrozen raw duck preforms (FT-0), repetitive freeze-thawing increased the protein/lipid oxidation and cross-linking of raw duck preforms by maintaining the higher carbonyl contents (1.40 ∼ 3.30 nmol/mg), 2-thiobarbituric acid reactive substances (0.25 ∼ 0.51 mg/kg), schiff bases and disulfide bond (19.65 ∼ 30.65 μmol/g), but lower total sulfhydryl (73.37 ∼ 88.94 μmol/g) and tryptophan fluorescence intensity. Moreover, A lower protein band intensity and a transformation from α-helixes to β-sheets and random coils were observed in FT-3 ∼ FT-5. The obtained results indicated that multiple freeze-thawing (more than two cycles) of raw duck preforms could be detrimental to the flavor quality of the roasted duck due to excessive oxidation and degradation.
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Affiliation(s)
- Ziwu Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ruiyun Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jinhua He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jiale Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xiangxiang Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Minghui Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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Fu Y, Cao Y, Chang Z, Zou C, Jiang D, Gao H, Jia C. Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution. Meat Sci 2024; 209:109420. [PMID: 38154371 DOI: 10.1016/j.meatsci.2023.109420] [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: 08/14/2023] [Revised: 11/07/2023] [Accepted: 12/22/2023] [Indexed: 12/30/2023]
Abstract
The antifreeze activity of Flammulina velutipes polysaccharide (FVP) autoclave-extracted with dilute alkaline and effects of FVP on moisture status, size of ice crystals, physical and chemical characteristics of beef patties during repeated freeze-thaw (F-T) cycles were investigated. Results showed that FVP exhibited ice recrystallization inhibition activity and was able to alter the onset freezing/melting temperature of beef patties. 0.01% FVP significantly alleviated (P < 0.05) the decrement in water holding capacity by inhibiting water migration, restraining the mobility of water, and reducing the size of ice crystals of beef patties during the repeated F-T cycles. In addition, FVP could effectively inhibited oxidation reaction and protein aggregation of beef patties with significant decreases in TBARS value, protein turbidity, contents of total sulfhydryl and carbonyl of myofibrillar protein, and an increase in protein solubility during the repeated cycles. These results suggest FVP could be developed to be a promising cryoprotectant in frozen patties.
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Affiliation(s)
- Yin Fu
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Yan Cao
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, China.
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3
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Gao H, Wang Z, Dai Y, Zeng J, Li W. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings. Int J Biol Macromol 2023; 253:127280. [PMID: 37806419 DOI: 10.1016/j.ijbiomac.2023.127280] [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: 02/26/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze-thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG content. The addition of 0.8 %-1.0 % CSG significantly increased the content of strongly bound water in dough during frozen storage. The CSG improved the texture of dough, and there were no significant differences in hardness, springiness, cohesiveness or chewiness of dough with 0.8 %-1.0 % CSG during frozen storage for 30 days. The cooking loss rate and the cracking rate of the dumpling wrappers with 0.8 % CSG were reduced by 2.31 % and 21.34 %, respectively. In conclusion, CSG can be used to improve the quality of wheat dough and its products and has promising applications in flour products.
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Affiliation(s)
- Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China.
| | - Zhaojun Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yunfei Dai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Et-tazy L, Lamiri A, Satia L, Essahli M, Krimi Bencheqroun S. In Vitro Antioxidant and Antifungal Activities of Four Essential Oils and Their Major Compounds against Post-Harvest Fungi Associated with Chickpea in Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:3587. [PMID: 37896050 PMCID: PMC10610340 DOI: 10.3390/plants12203587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 10/29/2023]
Abstract
The antifungal and antioxidant properties of essential oils (EOs) derived from four plants were assessed in vitro: Rosmarinus officinalis, Myrtus communis, Origanum compactum, and Eugenia aromatica. These plants are renowned for their diverse biological activities. Antioxidant activities were evaluated using DPPH, ABTS, and TAC tests. Antifungal activity was tested against four postharvest pathogens associated with chickpea in storage: Fusarium culmorum, Rhizopus oryzae, Penicillium italicum, and Aspergillus niger, using the broth microdilution technique. Additionally, the efficacy of several major compounds against fungi found in the EOs 1,8-cineole, carvacrol, and eugenol was evaluated. Furthermore, this study explored the potential synergy of combining eugenol and carvacrol in various ratios. Based on the results, E. aromatica EO exhibited the highest antioxidant activity, as evidenced by its lowest IC50 values for a DPPH of 0.006 mg/mL. This EO also demonstrated the best antifungal activity, with MIC values ranging from 0.098 to 0.13 μL/mL. The high concentration of eugenol in this oil was identified as a contributing factor to its potent antifungal effects. The individual application of eugenol displayed significant antifungal efficacy, which was further enhanced by incorporating carvacrol at a 1:3 ratio. This synergistic combination presents promising potential for the development of specific formulations aimed at optimizing grain protection during storage.
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Affiliation(s)
- Lamyae Et-tazy
- Applied Chemistry and Environment Laboratory, Faculty of Sciences and Techniques, University Hassan First, BP. 577, Settat 26000, Morocco; (L.E.-t.); (A.L.); (M.E.)
- Plant Protection Laboratory, Regional Center of Agricultural Research of Settat, National Institute of Agricultural Research, Avenue Ennasr, BP. 415 Rabat Principal, Rabat 10090, Morocco;
| | - Abdeslam Lamiri
- Applied Chemistry and Environment Laboratory, Faculty of Sciences and Techniques, University Hassan First, BP. 577, Settat 26000, Morocco; (L.E.-t.); (A.L.); (M.E.)
| | - Laila Satia
- Plant Protection Laboratory, Regional Center of Agricultural Research of Settat, National Institute of Agricultural Research, Avenue Ennasr, BP. 415 Rabat Principal, Rabat 10090, Morocco;
| | - Mohamed Essahli
- Applied Chemistry and Environment Laboratory, Faculty of Sciences and Techniques, University Hassan First, BP. 577, Settat 26000, Morocco; (L.E.-t.); (A.L.); (M.E.)
| | - Sanae Krimi Bencheqroun
- Plant Protection Laboratory, Regional Center of Agricultural Research of Settat, National Institute of Agricultural Research, Avenue Ennasr, BP. 415 Rabat Principal, Rabat 10090, Morocco;
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Bao Y, Zhang Y, Xu W. Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass ( Micropterus salmoides). Molecules 2023; 28:5432. [PMID: 37513304 PMCID: PMC10385098 DOI: 10.3390/molecules28145432] [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: 05/23/2023] [Revised: 07/09/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with -18 °C (A), -60 °C (B), and -60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at -18 °C for 30 and 90 days. Another two groups were frozen at -60 °C, followed by storage at -40 °C (D) and -60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen-thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaqi Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Sun F, Wang H, Liu Q, Xia X, Chen Q, Kong B. Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease. Food Chem 2023; 404:134692. [DOI: 10.1016/j.foodchem.2022.134692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/15/2022] [Accepted: 10/17/2022] [Indexed: 11/06/2022]
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7
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Liu Y, Cao Y, Yohannes Woldemariam K, Zhong S, Yu Q, Wang J. Antioxidant effect of yeast on lipid oxidation in salami sausage. Front Microbiol 2023; 13:1113848. [PMID: 36726562 PMCID: PMC9885106 DOI: 10.3389/fmicb.2022.1113848] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 12/28/2022] [Indexed: 01/17/2023] Open
Abstract
Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of developing the starter itself deserve more attention. In this study, firstly the antioxidant activities of 5 strains of yeast were measured in vitro, and then the mixture of yeast and Lactobacillus rhamnosus YL-1 was applied to fermented sausage model. The effect of the starter in the sausage model was investigated through physicochemical parameters, degree of fat oxidation, free fatty acid content, and though volatile flavor compound analysis, sensory evaluation and various indexes after storage were observed. Metagenomics was used to explore metabolic pathways, functional genes and key enzymes related to lipid oxidizing substances in sausage in yeast. The results showed that Wickerhamomyces anomalus Y12-3 and Y12-4 had strong tolerance to H2O2, and had higher SOD and CAT enzyme activities. The addition of yeast effectively reduced the material value of peroxidation value and active thiobarbiturate in salami. In flavor analysis, the content of flavor compounds associated with lipid oxidation, such as hexanal, heptanal, nonanal and (E)-2-decenal were significantly lower with the use of Debaryomyces hansenii Y4-1 and Y12-3. Meanwhile, the possible pathways of yeast metabolism of flavor substances related to lipid oxidation (mainly aldehydes) were discussed with the help of metagenomic techniques. According to the results of metagenomics, fatty acid degradation (ko00071) metabolic pathway was related to the degradation of aldehydes through aldehyde dehydrogenase, which was the potential key enzyme.
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Affiliation(s)
- Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Yating Cao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Kalekristos Yohannes Woldemariam
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,Delisi Group Co., Ltd., Weifang, China
| | - Shengjie Zhong
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,*Correspondence: Jing Wang,
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8
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Bao H, Zhang J, Li M, Chen Y, Mao C, Yang J, Gao Y, Deng S. Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage. Front Nutr 2023; 9:1103838. [PMID: 36704793 PMCID: PMC9872034 DOI: 10.3389/fnut.2022.1103838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 12/20/2022] [Indexed: 01/12/2023] Open
Abstract
Introduction The production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temperature fluctuation on the quality changes of the large yellow croaker during frozen storage. Methods In this experiment, the large yellow croaker was soaked in a low-salt solution, and physical and chemical properties, water-holding capacity, color, and protein characteristics of the muscle were investigated after repeated freeze-thaw (F-T) cycles and frozen storage. Results and discussion The results show the deterioration of muscle quality of large yellow croaker after low-salt treatment was lower than that of the salt-free soaking group. The salting treatment significantly (P < 0.05) enhanced the yield of large yellow croaker, which was 24.3% greater than the salt-free soaking group after 6 weeks of frozen storage. The microstructure of the salted muscle was more stable and maintained its cellular structure after F-T cycles and frozen storage. The b* value of the salt-free soaking group increased from b* value of the low-salt soaking group decreased from acceptable range. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicates the content of 17 kDa peptide decreased in the low-salt soaking group, and the peptides at 21 and 24 kDa increased during frozen storage. The results of the present study provide guidance for the optimal processing, transport, and storage of large yellow croaker, but the effect of salting on lipid oxidation and protein oxidation requires further study.
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Affiliation(s)
- Hongli Bao
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jinsen Zhang
- 2School of China Alcoholic Drinks, Luzhou Vocational and Technical College, Luzhou, China
| | - Mingao Li
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yi Chen
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Chunyan Mao
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jing Yang
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yuanpei Gao
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,*Correspondence: Yuanpei Gao,
| | - Shanggui Deng
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Shanggui Deng,
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Zhang C, Li Y, Xia X, Sun Q, Sun F, Kong B. Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage. Food Chem 2023; 398:133874. [DOI: 10.1016/j.foodchem.2022.133874] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/12/2022] [Accepted: 08/05/2022] [Indexed: 11/27/2022]
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10
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Mungure TE, Farouk MM, Carne A, Staincliffe M, Stewart I, Jowett T, Bhat ZF, Bekhit AEDA. Understanding the influence of PEF treatment on minerals and lipid oxidation of wet- and dry-aged venison M. longissimus dorsi muscle. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Wang Y, Zhou X, Liu M, Zang H, Zhang R, Yang H, Jin S, Qi X, Shan A, Feng X. Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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12
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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13
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Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids. Metabolites 2022; 12:metabo12100977. [PMID: 36295879 PMCID: PMC9609991 DOI: 10.3390/metabo12100977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/06/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022] Open
Abstract
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
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14
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Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat. Foods 2022; 11:foods11193062. [PMID: 36230138 PMCID: PMC9564240 DOI: 10.3390/foods11193062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022] Open
Abstract
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effectiveness was compared with synthetic antioxidant 2,6-di-tert-butyl-4-methylphenol (BHT). The exposure of yak meat to oxidative stress from 12 h to 24 h elevated lipid and protein oxidation. Treatments with antioxidants resulted in significantly lower peroxides, conjugated dienes, and thiobarbituric acid-reactive substances, and were also effective in retarding the formation of carbonyl groups, reducing the loss of sulfhydryl groups and protecting α-helix contents, of which ferulic acid and rutin were the most effective. Myosin heavy chain underwent lower degradation in the samples treated with ferulic acid or rutin compared with the oxidized control and other antioxidant treatments, while that of the BHT treatment showed a similar intensity with oxidized control at 24 h of oxidation. The physical stability of myofibrillar proteins in samples with antioxidants from high to low was rutin, ferulic acid, α-tocopherol, and BHT~diallyl sulfide. These results indicate that rutin and ferulic acid may be promising antioxidants in inhibiting the oxidative reactions during the processing of yak meat.
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Sun X, Sun L, Su L, Wang H, Wang D, Liu J, Sun E, Hu G, Liu C, Gao A, Jin Y, Zhao L. Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts. Foods 2022; 11:foods11172659. [PMID: 36076844 PMCID: PMC9455903 DOI: 10.3390/foods11172659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography−mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality.
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16
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Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles. Foods 2022; 11:foods11142133. [PMID: 35885376 PMCID: PMC9320738 DOI: 10.3390/foods11142133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 01/27/2023] Open
Abstract
The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F–T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F–T cycles.
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17
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Tatiyaborworntham N, Oz F, Richards MP, Wu H. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chem X 2022; 14:100317. [PMID: 35571332 PMCID: PMC9092974 DOI: 10.1016/j.fochx.2022.100317] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/20/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022] Open
Abstract
Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids resulting in accumulation of free fatty acids and other hydrolytic products. A classical conjecture suggests that lipolysis enhances lipid oxidation which is involved in quality deterioration of fresh meat and, to some degrees, flavor development of certain meat products. Recent studies (<5 years) have shown that under some circumstances, lipolysis of certain lipolytic enzymes can inhibit lipid oxidation in muscle models, which provides more insight in lipid oxidation mechanisms in muscle matrices as well as implies potential strategies for improving meat quality. This review will discuss such paradoxical effects and potential mechanisms of lipolysis on lipid oxidation in meat and meat products.
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Affiliation(s)
- Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Mark P. Richards
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States
| | - Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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18
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Han H, Zhang Z, Wang J, Liu D, Liu A, Song W, Zheng Y, Yue X. Elucidating the cause of variation in low‐temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongjiao Han
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Zhenghan Zhang
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Jianing Wang
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Dongyu Liu
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Aicheng Liu
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Wanying Song
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Yan Zheng
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
| | - Xiqing Yue
- College of Food Science Shenyang Agricultural University Shenyang, Liaoning Province, 110866 China
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19
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Fan L, Ruan D, Shen J, Hu Z, Liu C, Chen X, Xia W, Xu Y. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Liu Y, Gao H, Zeng J, Zhang K, Dai Y. Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16516] [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)
- Yufen Liu
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Haiyan Gao
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Jie Zeng
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Keke Zhang
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Yunfei Dai
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
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21
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Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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Gan J, Zhao M, He Z, Sun L, Li X, Feng Y. The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets ( Gryllus bimaculatus) during Storage. Foods 2022; 11:foods11030326. [PMID: 35159477 PMCID: PMC8833970 DOI: 10.3390/foods11030326] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/21/2022] Open
Abstract
This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.
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23
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Leng D, Zhang H, Tian C, Xu H. Low temperature preservation developed for special foods in East Asia: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Dongmei Leng
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- University of Chinese Academy of Sciences Beijing China
| | - Hainan Zhang
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Changqing Tian
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Hongbo Xu
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
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24
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Wu Z, Ma W, Xian Z, Liu Q, Hui A, Zhang W. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. ULTRASONICS SONOCHEMISTRY 2021; 78:105707. [PMID: 34388653 PMCID: PMC8363880 DOI: 10.1016/j.ultsonch.2021.105707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 05/19/2023]
Abstract
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
| | - Wanru Ma
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
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25
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Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf 2021; 20:5548-5569. [PMID: 34564951 DOI: 10.1111/1541-4337.12841] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/03/2021] [Accepted: 08/24/2021] [Indexed: 12/24/2022]
Abstract
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mario Estévez
- Meat and Meat Products Research Institute, University of Extremadura, Cáceres, Spain
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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26
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Kantono K, Hamid N, Chadha D, Ma Q, Oey I, Farouk MM. Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods 2021; 10:foods10051148. [PMID: 34065428 PMCID: PMC8161130 DOI: 10.3390/foods10051148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/10/2021] [Accepted: 05/16/2021] [Indexed: 01/19/2023] Open
Abstract
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
- Correspondence: ; Tel.: +64-9-921999 (ext. 6453); Fax: +64-9-9219627
| | - Diksha Chadha
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
| | - Qianli Ma
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4472, New Zealand
| | - Mustafa M. Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;
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27
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Luan X, Feng M, Sun J. Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage. Food Res Int 2021; 144:110351. [PMID: 34053544 DOI: 10.1016/j.foodres.2021.110351] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/19/2021] [Accepted: 03/21/2021] [Indexed: 12/13/2022]
Abstract
This study investigated in vitro antioxidant activity of Lactobacillus plantarum CD101 and its effect on antioxidant peptides formation in fermented sausage. The antioxidant substances of L. plantarum CD101 were mainly distributed on the cell surface and extracellular secretions. L. plantarum CD101 affected the acidification and proteolysis during the fermentation. Combined with electrophoresis and peptide content analysis, these results indicated the effectiveness of the starters in promoting peptide formation, accompanied by a small change in antioxidant activities. Forty-four effective peptides were identified by LC-MS/MS. The masses of the peptides were less than 3 kDa, and their amino acid sequences were between 5 and 27 amino acids in length. Thus, L. plantarum CD101 may be beneficial to inhibit the oxidative rancidity of fermented sausage through its in vitro antioxidant activity, while effectively promoting protein degradation with a weak effect on antioxidant peptides promotion.
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Affiliation(s)
- Xiaoxu Luan
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Meiqin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, PR China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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28
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Pourashouri P, Shabanpour B, Heydari S, Raeisi S. Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110334] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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29
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Pan N, Hu Y, Li Y, Ren Y, Kong B, Xia X. Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles. Meat Sci 2021; 175:108420. [PMID: 33476995 DOI: 10.1016/j.meatsci.2020.108420] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 11/28/2022]
Abstract
Changes in thermal stability and structure of myofibrillar protein from pork patties with different fat addition (0%, 5%, 10%, 15% and 20%) under freeze-thaw (F-T) cycles were discussed. The results showed that the total sulfhydryl, reactive sulfhydryl, free amino group, α-helix and β-sheet contents, fluorescence intensity (FI), and protein thermal stability (Tmax, ∆Htotal) of samples with the same fat content were significantly decreased, while the β-turn and random-coil content and the maximum fluorescence emission wavelength (λmax) were significantly increased with increasing F-T cycles (P < 0.05). These changes in samples with 20% fat at the 5th F-T cycle were obvious and were verified by the decreases in ∆Htotal (26.1%), reactive sulfhydryl (16.1%), and FI (16.8%) compared with the patties without fat. Therefore, repeated F-T cycles could decline the thermal stability of protein, destroy the protein structure of patty, and the changes were positively correlated with fat content of patty.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yifan Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanming Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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30
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Zhou K, Zhang J, Xie Y, Wang Z, Wu X, Li C, Wang W, Zhou H, Xu B. Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles. Meat Sci 2021; 175:108432. [PMID: 33453553 DOI: 10.1016/j.meatsci.2021.108432] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 11/28/2022]
Abstract
This study was designed to evaluate changes in color following pork chop supplementation with porcine hemin, astaxanthin and paprika red in response to repeated freeze-thaw processes. Surface color analyses revealed that hemin significantly enhanced the appearance of the pork chops (P < 0.05), and the coloring efficiency of 0.10% hemin was similar to that of 0.20% astaxanthin and 0.08% paprika red. Sensory evaluations conducted on both raw and fried chops showed that hemin and astaxanthin significantly enhanced the overall acceptability of the chops before and after cooking. The color stability of the pork chops was also evaluated, and the results suggested that the hemin-colored chops were the most stable among the three, upon repeated freeze-thaw cycles. The electronic nose showed that the odor of the hemin-colored samples after 0, 3, and 7 freeze-thaw cycles was better than that of the other two groups. In conclusion, hemin may be a superior supplement for the large scale preparation of prepared pork chop.
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Affiliation(s)
- Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Jie Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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31
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DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS. EUREKA: LIFE SCIENCES 2020. [DOI: 10.21303/2504-5695.2020.001532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objective basis for the development of an effective system for automatic process control. The development of the conceptual model presupposes the specification and description of the properties of control channels and acting disturbances to the level of their mathematical model, which can be implemented in a simulation environment. Problems of identification of the mathematical model of the process of the production of dumplings, i. e. obtaining a mathematical description of processes based on the results of its purposeful experimental research, due to its complexity as a control object.The experimental approach, in this case, gives much more reliable results on the properties of the process. An attempt to obtain such general properties on the basis of experimental data would inevitably lead to the need for very complex and lengthy multifactorial experiments and nontrivial procedures for their processing. But this will leave open the question of the adequacy of the model for those conditions of the process and types of raw materials that were not covered by the experiments. Fundamentally important is the fact that the mathematical model of the process is developed as a model of the control object.Model can be used in two ways. This is due to the fact that in the closed circuits of the SAC, the discrepancy between the models can be considered as a manifestation of uncontrolled coordinate and parametric disturbances. It is in conditions of this kind of disturbances that the SAC must fulfill its functional purpose. The developed mathematical model of the production process of special forms of dumplings will be used by us only in the direction, when it is of great importance not so much quantitative as its qualitative correspondence to the original object.
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Wang B, Li F, Pan N, Kong B, Xia X. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Meat Sci 2020; 172:108335. [PMID: 33059179 DOI: 10.1016/j.meatsci.2020.108335] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/30/2020] [Accepted: 10/05/2020] [Indexed: 02/06/2023]
Abstract
The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.
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Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Tan M, Wang J, Li P, Xie J. Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Mingtang Tan
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Peiyun Li
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Sci 2020; 172:108313. [PMID: 32980723 DOI: 10.1016/j.meatsci.2020.108313] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 °C and thawing at 4 °C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L*-values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 F-T cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of F-T cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chunhui Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinyan Sun
- Animal Husbandry Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Li F, Zhong Q, Kong B, Wang B, Pan N, Xia X. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage. Food Res Int 2020; 133:109142. [DOI: 10.1016/j.foodres.2020.109142] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 02/10/2020] [Accepted: 03/02/2020] [Indexed: 10/24/2022]
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Ma X, Zhan P, Tian H, Wei Z, Wang P. Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900212] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xueping Ma
- College of Food Engineering and Nutritional ScienceShaanxi Normal University Xi'an 710119 Shaanxi P. R. China
- Food College of Shihezi University Shihezi 832000 Xinjiang P. R. China
| | - Ping Zhan
- College of Food Engineering and Nutritional ScienceShaanxi Normal University Xi'an 710119 Shaanxi P. R. China
| | - Honglei Tian
- College of Food Engineering and Nutritional ScienceShaanxi Normal University Xi'an 710119 Shaanxi P. R. China
| | - Zhisheng Wei
- Food College of Shihezi University Shihezi 832000 Xinjiang P. R. China
| | - Peng Wang
- College of Food Engineering and Nutritional ScienceShaanxi Normal University Xi'an 710119 Shaanxi P. R. China
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Wang H, Chen X, Zhang J, Wang X, Shi W. Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00337-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Moin A, Ali TM, Hasnain A. Effect of basmati and irri acetylated rice starches on textural and sensorial characteristics of dumpling wrappers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00179-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li F, Wang B, Kong B, Shi S, Xia X. Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105223] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4739-4747. [PMID: 30924943 DOI: 10.1002/jsfa.9716] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/23/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at -18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Li Huang
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Bo Ding
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
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41
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Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef. Meat Sci 2019; 153:152-158. [DOI: 10.1016/j.meatsci.2019.03.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/27/2019] [Accepted: 03/27/2019] [Indexed: 11/21/2022]
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42
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Lu Q, Sun J, Huang M, Guo Y, Memon A. Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin. Anim Sci J 2018; 90:280-287. [DOI: 10.1111/asj.13117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2018] [Revised: 08/13/2018] [Accepted: 08/23/2018] [Indexed: 11/30/2022]
Affiliation(s)
- Qing Lu
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Jingxin Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
| | - Arif Memon
- Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China
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Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9847-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Brodowska M, Sun DW, Wierzbicka A. Diet with linseed oil and organic selenium yields low n-6/n-3 ratio pork Semimembranosus
meat with unchanged volatile compound profiles. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13763] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Dominika Guzek
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Marta Brodowska
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT); Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
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45
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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.075] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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46
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Wojtasik-Kalinowska I, Guzek D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Sakowska A, Gantner M, Wierzbicka A. The effect of addition of Nigella sativa
L. oil on the quality and shelf life of pork patties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13294] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Anna Sakowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
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Song S, Tang Q, Fan L, Xu X, Song Z, Hayat K, Feng T, Wang Y. Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression. Meat Sci 2017; 124:15-24. [DOI: 10.1016/j.meatsci.2016.10.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 10/17/2016] [Accepted: 10/18/2016] [Indexed: 11/28/2022]
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Hęś M, Gramza-Michałowska A. Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12989] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marzanna Hęś
- Department of Food Service and Catering, Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Anna Gramza-Michałowska
- Department of Food Service and Catering, Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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Lin L, Zhang X, Zhao C, Cui H. Liposome containing nutmeg oil as the targeted preservative against Listeria monocytogenes in dumplings. RSC Adv 2016. [DOI: 10.1039/c5ra22098j] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, the antibacterial activities of nutmeg oil and nutmeg oil encapsulated in liposome were evaluated.
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Affiliation(s)
- Lin Lin
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
| | - Xuejing Zhang
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
| | - Chengting Zhao
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
| | - Haiying Cui
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
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Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1621-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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