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Chen Y, Yang C, Yang Y, Lin H, Cui L, Zhen Z, Li X, Zhang C, Li X, Li J. Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration. Food Chem X 2024; 24:101825. [PMID: 39314539 PMCID: PMC11417229 DOI: 10.1016/j.fochx.2024.101825] [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: 08/21/2024] [Revised: 09/04/2024] [Accepted: 09/08/2024] [Indexed: 09/25/2024] Open
Abstract
To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of P 3 in the two-dimensional relaxation spectra, shorter T 1 and T 2 relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.
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Affiliation(s)
- Yong Chen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yiping Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hengxun Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Liye Cui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zongyuan Zhen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xinfu Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jingjun Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
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2
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Bošković Cabrol M, Huerta A, Bordignon F, Pravato M, Birolo M, Petracci M, Xiccato G, Trocino A. Dietary supplementation with Chlorella vulgaris in broiler chickens submitted to heat-stress: effects on growth performance and meat quality. Poult Sci 2024; 103:103828. [PMID: 38795513 PMCID: PMC11153230 DOI: 10.1016/j.psj.2024.103828] [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: 03/15/2024] [Revised: 04/30/2024] [Accepted: 05/02/2024] [Indexed: 05/28/2024] Open
Abstract
Heat stress can greatly challenge growth and meat quality of broiler chickens where research is looking for sustainable ingredients, such as microalgae, that could also alleviate its negative impacts. Thus, in the present study, 576 1-D-old chicks (Ross 308) were housed until commercial slaughtering (42 D) in 36 pens in 2 rooms of a poultry house, according to a full factorial design encompassing 2 room temperatures (standard vs. high), 2 sexes (females vs. males), and 3 dietary treatments, that is, diet C0 (control diet), diet C3, and diet C6 containing 0, 3, and 6%, respectively, of C. vulgaris meal replacing the same quantities of soybean meal. The highest inclusion level of C. vulgaris decreased feed intake (P < 0.001) and body weight (P < 0.0001) compared to the control diet; it increased yellow and red indexes (P < 0.0001) of the breast muscle, besides the proportion of n3 polyunsaturated fatty acids (PUFA) (P = 0.028). Heat stress decreased feed intake (P = 0.001), breast (P = 0.001) and p. major yields (P = 0.036), and increased meat pH (P= 0.008) and cooking losses (P < 0.001), umami (P = 0.021) and brothy flavor (P < 0.001), and the proportion of n3 PUFA rates (P = 0.027), while reducing the contents of several amino acids in the breast meat (P ≤ 0.05). Compared to females, males displayed higher feed intake and growth, and more favorable feed conversion (P < 0.001). Carcass and p. major yields were greater in females (P < 0.001) which also showed a higher occurrence of spaghetti meat compared to males (P < 0.001). In conclusion, C. vulgaris can be used to replace until 3% of soybean meal in diets for broiler chickens without negative implications, while positively affecting breast meat color according to consumers' preferences. However, the microalgae inclusion did not mitigate the negative effects of a chronic heat stress on growth performance nor reduced the occurrence of any myopathies.
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Affiliation(s)
- M Bošković Cabrol
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy
| | - A Huerta
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy
| | - F Bordignon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy
| | - M Pravato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy
| | - M Birolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena 47521, Italy
| | - G Xiccato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy
| | - A Trocino
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, Padova 35020, Italy; Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Legnaro, Padova 35020, Italy.
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3
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Dayan J, Uni Z, Soglia F, Zampiga M, Bordini M, Petracci M, Sirri F. Dietary guanidinoacetate reduces spaghetti meat myopathy risk in the breast muscle of broiler chickens. Animal 2024; 18:101144. [PMID: 38642412 DOI: 10.1016/j.animal.2024.101144] [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: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/22/2024] Open
Abstract
The global demand for white chicken meat along with the increase in the occurrence of growth-related breast muscle myopathies (BMMs) [namely white striping (WS), wooden breast (WB), and spaghetti meat (SM)] highlights the need for solutions that will improve meat quality while maintaining the high productivity of modern broilers. Guanidinoacetate (GAA), a precursor of creatine, is used as a feed additive and has previously shown the potential to affect the quality of breast meat. This study investigated growth performance, meat quality and the risk ratio for the development of BMMs in broilers assigned to two dietary treatments: control (CON) group, fed a commercial basal diet, and supplemented GAA (sGAA) group, receiving the control diet supplemented on top with 0.06% GAA. Growth performance indicators such as BW, daily weight gain, daily feed intake, feed conversion ratio and cumulative feed conversion ratio were recorded on a pen basis. As a trait affecting animal welfare, the occurrence of foot pad dermatitis was also evaluated. At day 43, birds were processed, and breasts were scored for the incidence and severity of BMMs (n = 166 and 165 in CON and sGAA groups, respectively). Quality traits (ultimate pH, colour) and technological properties (i.e., drip and cooking losses, marinade uptake, shear force, and oxidation levels of the lipid and the protein fractions) of breast meat were assessed in both treatments on samples not showing any macroscopic sign of BMMs (n = 20 breast fillets per group). Data of myopathy risk ratio were analysed as the risk for each group to develop WS, WB, and SM myopathies. Our results show that while sGAA and control groups did not differ significantly in growth performance, a remarkably beneficial effect of GAA was observed on the incidence of BMMs with significantly reduced risk of sGAA group to develop SM myopathy. The risk of sGAA group to develop SM was 30% lower compared to CON (P = 0.028). Finally, a significantly lower drip loss was observed in sGAA in comparison with CON (1.78 vs 2.48%, P = 0.020). Together, our results show that the inclusion of 0.06% GAA in feed can improve the water-holding capacity of meat and reduce the risk to develop SM myopathy without compromising the performance of broilers.
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Affiliation(s)
- J Dayan
- Department of Animal Science, The Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
| | - Z Uni
- Department of Animal Science, The Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
| | - F Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Via del Florio, 2, 40064 Ozzano dell'Emilaia/Piazza Goidanich, 60, 47521 Cesena, Italy
| | - M Zampiga
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Via del Florio, 2, 40064 Ozzano dell'Emilaia/Piazza Goidanich, 60, 47521 Cesena, Italy
| | - M Bordini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Via del Florio, 2, 40064 Ozzano dell'Emilaia/Piazza Goidanich, 60, 47521 Cesena, Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Via del Florio, 2, 40064 Ozzano dell'Emilaia/Piazza Goidanich, 60, 47521 Cesena, Italy.
| | - F Sirri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Via del Florio, 2, 40064 Ozzano dell'Emilaia/Piazza Goidanich, 60, 47521 Cesena, Italy
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4
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Liang R, Zhang W, Mao Y, Zhang Y, Li K, Luo X, Yang X. Effects of CO 2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O 2 levels. Meat Sci 2024; 209:109422. [PMID: 38160561 DOI: 10.1016/j.meatsci.2023.109422] [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: 08/19/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The storage quality characteristics of fresh pork patties were investigated under 80% O2 modified atmosphere packaging (MAP80:20 = 80% O2/20% CO2) and 40% O2 MAP with various CO2 levels (MAP40:20 = 40% O2/20% CO2/40% N2; MAP40:40 = 40% O2/40% CO2/20% N2; MAP40:60 = 40% O2/60% CO2). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability, and fatty acid profile), microbial, and sensorial changes. Results suggested that decreasing O2 levels from 80% to 40% significantly inhibited the lipid oxidation of patties but led to a lower (P < 0.05) color stability. Elevating CO2 levels from 20% to 60% in combination with 40% O2 significantly suppressed bacterial growth and total volatile basic nitrogen production, and thus rendered patties with a better sensory quality and a similar meat color to 80% O2. However, increased CO2 levels promoted lipid oxidation through reducing the antioxidant capacity of patties, which was attributed to a CO2-induced reduction in superoxide dismutase and glutathione peroxidase activities during storage rather than a pH reduction or changes in fatty acid composition. Overall, 40% O2/40% CO2/20% N2 is a realistic alternative for pork patties to improve meat quality and extend the shelf-life to over 16 days.
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Affiliation(s)
- Rongrong Liang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Wenyan Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yanwei Mao
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control (Ministry of Education), Zhengzhou 450001, China
| | - Xin Luo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xiaoyin Yang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China.
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Liu R, Guan W, Lv W, Kang Z, Wang Q, Jin D, Zhao X, Ge Q, Wu M, Yu H. Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging. Foods 2024; 13:391. [PMID: 38338526 PMCID: PMC10855563 DOI: 10.3390/foods13030391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/14/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O2 concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0-60% O2 (p < 0.05), but deteriorated at 80% O2 level. As the concentration of O2 increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (p < 0.05). Additionally, a judicious oxidation treatment (60% O2 in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O2 concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties.
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Affiliation(s)
- Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Wen Guan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Wei Lv
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Zhuangli Kang
- School of Tourism and Cuisine, Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou University, Yangzhou 225127, China;
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Duxin Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
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Zhang R, Xu G, Su Y, Rao S. Potential Application of Ovalbumin Gel Nanoparticles Loaded with Carvacrol in the Preservation of Fresh Pork. Gels 2023; 9:941. [PMID: 38131927 PMCID: PMC10742687 DOI: 10.3390/gels9120941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023] Open
Abstract
Plant essential oil has attracted much attention in delaying pork spoilage due to its safety, but its low antibacterial efficiency needs to be solved by encapsulation. Our previous research had fabricated a type of ovalbumin gel nanoparticles loaded with carvacrol (OCGn-2) using the gel-embedding method, which had a high encapsulation rate and antibacterial activity. The main purpose of this study was to further evaluate the stability and slow-release characteristics of OCGn-2 and potential quality effects of the nanoparticles on the preservation of fresh pork pieces during 4 °C storage. The particle test showed that the nanoparticles had better heat stability below 85 °C and salt stability below 90 mM. The in vitro release study indicated that the carvacrol in OCGn-2 followed a Fickian release mechanism. The pork preservation test suggested that the OCGn-2 coating treatments could remarkably restrict the quality decay of pork slices compared to free carvacrol or a physical mixture of ovalbumin and carvacrol treatment. Nano-encapsulation of ovalbumin is beneficial to the sustained release, enhanced oxidation resistance, and improved antibacterial activity of carvacrol. The study suggested that ovalbumin gel nanoparticles embedded with carvacrol could be applied as an efficient bacterial active packaging to extend the storage life of pork.
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Affiliation(s)
- Ruyi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.S.)
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Guangwei Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.S.)
| | - Shengqi Rao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.S.)
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
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7
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Dalabasmaz S, Melayim ME, Konar N. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels. J Texture Stud 2023. [PMID: 37718251 DOI: 10.1111/jtxs.12800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/19/2023]
Abstract
In this study, the effects of gelatin concentrations (GC) (5.0-10.0 g/100 g), mixing rate (MR) (100-1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40-42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen
| | - Mehmet Erhan Melayim
- Faculty of Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey
| | - Nevzat Konar
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey
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Cartoni Mancinelli A, Baldi G, Soglia F, Mattioli S, Sirri F, Petracci M, Castellini C, Zampiga M. Impact of chronic heat stress on behavior, oxidative status and meat quality traits of fast-growing broiler chickens. Front Physiol 2023; 14:1242094. [PMID: 37772060 PMCID: PMC10522860 DOI: 10.3389/fphys.2023.1242094] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Accepted: 08/31/2023] [Indexed: 09/30/2023] Open
Abstract
This research aimed to investigate, through a multifactorial approach, the relationship among some in-vivo parameters (i.e., behavior and blood traits) in broilers exposed to chronic HS, and their implications on proximate composition, technological properties, and oxidative stability of breast meat. A total of 300 Ross 308 male chickens were exposed, from 35 to 41 days of age, to either thermoneutral conditions (TNT group: 20°C; six replicates of 25 birds/each) or elevated ambient temperature (HS group: 24 h/d at 30°C; six replicates of 25 birds/each). In order to deal with thermal stress, HS chickens firstly varied the frequency of some behaviors that are normally expressed also in physiological conditions (i.e., increasing "drinking" and decreasing "feeding") and then exhibited a behavioral pattern finalized at dissipating heat, primarily represented by "roosting," "panting" and "elevating wings." Such modifications become evident when the temperature reached 25°C, while the behavioral frequencies tended to stabilize at 27°C with no further substantial changes over the 6 days of thermal challenge. The multifactorial approach highlighted that these behavioral changes were associated with oxidative and inflammatory status as indicated by lower blood γ-tocopherol and higher carbonyls level (0.38 vs. 0.18 nmol/mL, and 2.39 vs. 7.19 nmol/mg proteins, respectively for TNT and HS; p < 0.001). HS affected breast meat quality by reducing the moisture:protein ratio (3.17 vs. 3.01, respectively for TNT and HS; p < 0.05) as well as the muscular acidification (ultimate pH = 5.81 vs. 6.00, respectively; p < 0.01), resulting in meat with higher holding capacity and tenderness. HS conditions reduced thiobarbituric acid reactive substances (TBARS) concentration in the breast meat while increased protein oxidation. Overall results evidenced a dynamic response of broiler chickens to HS exposure that induced behavioral and physiological modifications strictly linked to alterations of blood parameters and meat quality characteristics.
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Affiliation(s)
- Alice Cartoni Mancinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Bologna, Italy
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Bologna, Italy
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Federico Sirri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Bologna, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Bologna, Italy
| | - Cesare Castellini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Marco Zampiga
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Bologna, Italy
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9
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Djenane D, Ben Miri Y, Ariño A. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.
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Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
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10
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Han D, Deng S, Wang H, Huang F, Fauconnier ML, Li H, Zheng J, Meng L, Zhang C, Li X. Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Food Funct 2023; 14:6554-6569. [PMID: 37382231 DOI: 10.1039/d3fo01061a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/30/2023]
Abstract
Chicken fat, due to its rich fatty acids (FAs), is more prone to lipid oxidation and the production of volatile compounds. The aim of the present study was to investigate the oxidative characteristics and flavor changes of saturated (SFF) and unsaturated fat fractions (USFF) from chicken fat induced by heating (140 °C at 70 rpm min-1 for 1 h and 2 h: SFF1, USFF1, SFF2 and USFF2). The FAs and volatile compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and two-dimensional gas chromatography time of flight mass spectrometry (GC × GC-ToFMS), respectively. The results showed that higher contents of unsaturated fatty acids (UFAs) were found in USFF compared to that in SFF, whereas USFF showed lower levels of saturated fatty acids (SFAs). With the extension of heating time, the SFA/UFA ratio in USFF and SFF significantly increased (p < 0.05), and more aldehydes, alcohols, ketones, and lactones were formed. Moreover, the odor activity values of 23 important compounds in USFF1-2 were significantly higher (p < 0.05) than those in SFF1-2. As revealed by principal component analysis (PCA) and cluster analysis (CA), it was obviously observed that all samples were divided into four clusters (USFF-SFF, USFF1-SFF1, USFF2, and SFF2). According to correlation analysis between FAs and volatile compounds, C18:2 ω6, C18:3 ω6 and C18:3 ω3 were significantly associated with dodecanal, (Z)-3-hexenal, (E)-2-decenal, 2-undecenal, (E)-2-dodecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-decanone, γ-octalactone and γ-nonalactone. Our data elucidated that fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during a thermal process.
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Affiliation(s)
- Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Siyang Deng
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hang Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Feng Huang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hong Li
- Shanxi Bangda Food Co., Ltd., Linfen 041000, China
| | - Jian Zheng
- Inner Mongolia Xibei Catering Group Co., Ltd., Huhhot 010000, China
| | - Linchun Meng
- Shanxi Yifa Tongcheng Agricultural Development Co., Ltd., Datong 037000, China
| | - Chunhui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xia Li
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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11
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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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12
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Zhu X, Puolanne E, Ertbjerg P. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage. Foods 2023; 12:foods12071530. [PMID: 37048351 PMCID: PMC10094220 DOI: 10.3390/foods12071530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/28/2023] [Accepted: 04/01/2023] [Indexed: 04/14/2023] Open
Abstract
A recently identified broiler myopathy known as wooden breast (WB) is predominantly found in the pectoralis major muscle of fast-growing broiler hybrids and is causing significant losses to the poultry industry. The aim of this study was to investigate the effects of WB syndrome on raw meat texture, purge loss and thermal properties of intramuscular connective tissue of pectoralis major muscle in the early postmortem period (1-3 days). Results showed that the presence of the WB muscles condition at 1 day postmortem was associated with significantly increased stiffness (27.0 N vs. 23.1 N) and significantly increased purge loss (1.8% vs. 1.0%) compared to normal breast (NB). However, on 3 days postmortem, these parameters did not differ between WB and NB groups. Insoluble and total collagen content was significantly higher in WB muscles compared to NB muscles, and the extractability of intramuscular connective tissue (IMCT) of WB was also higher (0.42% vs. 0.37%) compared to NB and remained stable in the early postmortem period. There was significantly lower protein content in the sarcoplasmic protein fraction and myofibrillar protein fraction of WB muscles compared to NB muscles (p < 0.05). The IMCT of these two groups showed different thermal properties, as the enthalpy of denaturation (ΔH) was significantly lower in WB muscles compared to NB muscles. The WB syndrome had a great effect on the texture and connective tissue properties of the meat compared to normal muscle, with a tendency for having a lower purge loss and higher raw meat hardness.
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Affiliation(s)
- Xueshen Zhu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
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13
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Han X, Li B, Puolanne E, Heinonen M. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods 2023; 12:1262. [PMID: 36981188 PMCID: PMC10048543 DOI: 10.3390/foods12061262] [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: 02/10/2023] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2-10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45-80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.
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Affiliation(s)
- Xiaocui Han
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland
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14
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Zhu X, Shi X, Liu S, Gu Y, Liu J, Fu Q, Wang R. Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems. Front Nutr 2022; 9:1029116. [PMID: 36466406 PMCID: PMC9709213 DOI: 10.3389/fnut.2022.1029116] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 10/31/2022] [Indexed: 09/29/2023] Open
Abstract
This paper focuses on the changes of physicochemical properties and gel-forming ability of duck myofibrillar proteins (DMPs) induced using hydroxyl radical oxidizing systems. DMPs were firstly extracted and then oxidized at various H2O2 concentrations (0, 4, 8, and 12 mmol/L) using Fenton reagent (Fe3+-Vc-H2O2) to generate hydroxyl radicals, and the effects of hydroxyl radical oxidation on the physicochemical changes and heat-induced gel-forming capacity of DMPs were analyzed. We observed obvious increases in the carbonyl content (p < 0.05) and surface hydrophobicity of DMPs with increasing of H2O2 concentrations (0-12 mmol/L). In contrast, the free thiol content (p < 0.05) and water retention ability of DMPs decreased with increasing H2O2 concentrations (0-12 mmol/L). These physicochemical changes suggested that high concentrations of hydroxyl radicals significantly altered the biochemical structure of DMPs, which was not conducive to the formation of a gel mesh structure. Furthermore, the gel properties were reduced based on the significant decrease in the water holding capacity (p < 0.05) and increased transformation of immobilized water of the heat-induced gel to free water (p < 0.05). With the increase of H2O2 concentrations, secondary structure of proteins analysis results indicated α-helix content decreased significantly (p < 0.05), however, random coil content increased (p < 0.05). And more cross-linked myosin heavy chains were detected at higher H2O2 concentrations groups through immunoblot analysis (p < 0.05). Therefore, as H2O2 concentrations increased, the gel mesh structure became loose and porous, and the storage modulus and loss modulus values also decreased during heating. These results demonstrated that excessive oxidation led to explicit cross-linking of DMPs, which negatively affected the gel-forming ability of DMPs. Hence, when processing duck meat products, the oxidation level of meat gel products should be controlled, or suitable antioxidants should be added.
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Affiliation(s)
- Xueshen Zhu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Xiandong Shi
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
- School of Life Science, Nanjing Normal University, Nanjing, China
| | - Shaohua Liu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Ying Gu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Junya Liu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Qingquan Fu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
| | - Renlei Wang
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
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15
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Tabanelli G, Barbieri F, Soglia F, Magnani R, Gardini G, Petracci M, Gardini F, Montanari C. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite. Food Res Int 2022; 160:111685. [DOI: 10.1016/j.foodres.2022.111685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/26/2022]
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16
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [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
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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17
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Zhao Y, Chen L, Bruce HL, Wang Z, Roy BC, Li X, Zhang D, Yang W, Hou C. The Influence of Vacuum Packaging of Hot-Boned Lamb at Early
Postmortem Time on Meat Quality during Postmortem Chilled
Storage. Food Sci Anim Resour 2022; 42:816-832. [PMID: 36133632 PMCID: PMC9478973 DOI: 10.5851/kosfa.2022.e34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 07/06/2022] [Accepted: 07/06/2022] [Indexed: 11/30/2022] Open
Abstract
To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality
during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6,
12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem,
with lamb packaged in plastic wrap as the control (aerobic packaging).
Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and
12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem
(VP-1h group) had significantly lower shear force values and purge losses
accompanied by lower free thiol group values than other treatments during
postmortem storage and was also higher in extractable calpain-1 activity by 6 h
postmortem (p<0.05). Free thiol group concentrations were significantly
higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under
vacuum very early postmortem produced the lowest shear force and purge loss,
likely by slowing heat loss and muscle temperature decline, implying that lamb
quality is improved by VP when applied very early postmortem. This was at the
expense of protein oxidation, which was unrelated to other meat quality
measurements, most likely because potential contracture during hot boning
confounded its impact. Further research is required to understand the
implications of the interaction between protein oxidation, VP, and hot boning on
the acceptability of lamb.
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Affiliation(s)
- Yingxin Zhao
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Heather L. Bruce
- Department of Agricultural, Food and
Nutritional Science, University of Alberta, Edmonton, AB T6G
2P5, Canada
| | - Zhenyu Wang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Bimol C. Roy
- Department of Agricultural, Food and
Nutritional Science, University of Alberta, Edmonton, AB T6G
2P5, Canada
| | - Xin Li
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Wei Yang
- Sunrise Material Co., Ltd.,
Jiangyin 214411, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
- Corresponding author: Chengli
Hou, Institute of Food Science and Technology, Chinese Academy of Agricultural
Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage
and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing
100193, China, Tel: +86-10-62819392, Fax: +86-10-62819392, E-mail:
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18
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Li S, Guo X, Shen Y, Pan J, Dong X. Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation. Meat Sci 2022; 189:108826. [PMID: 35429825 DOI: 10.1016/j.meatsci.2022.108826] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 03/12/2022] [Accepted: 04/08/2022] [Indexed: 10/18/2022]
Abstract
This study aimed to investigate the effects of oxygen concentrations in modified atmosphere packaging (MAP) on pork color and protein oxidation under refrigerated storage. Pork steaks were vacuum packaged or MAP packed with different levels of oxygen (40%, 60% and 80%), and stored for 14 days at 4 °C. After storage, the instrumental color, purge loss, cooking loss and shear fore were measured, and levels of protein oxidation in both the sarcoplasmic and myofibrillar proteins were quantified separately by the determination of carbonyl contents, thiol contents, loss of specific amino acid residues, and formation of α-aminoadipic semialdehyde. Results suggested that 40% of oxygen in MAP was sufficient to obtain highest redness, and higher oxygen levels showed little improvement but led to further protein carbonylation and meat toughening. Meanwhile, the sarcoplasmic proteins seemed to be more vulnerable to protein oxidation than the myofibrillar proteins. In particular, the formation of α-aminoadipic semialdehyde might contribute little to the carbonylation of both protein fractions, and possible reasons were discussed.
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Affiliation(s)
- Shengjie Li
- School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, 116304 Dalian, Liaoning, China; National Engineering Research Center of Seafood, Ganjingzi #1, 116304 Dalian, Liaoning, China.
| | - Xiuxia Guo
- School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, 116304 Dalian, Liaoning, China
| | - Yuqing Shen
- School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, 116304 Dalian, Liaoning, China
| | - Jinfeng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, 116304 Dalian, Liaoning, China; National Engineering Research Center of Seafood, Ganjingzi #1, 116304 Dalian, Liaoning, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, 116304 Dalian, Liaoning, China; National Engineering Research Center of Seafood, Ganjingzi #1, 116304 Dalian, Liaoning, China
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19
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Dai Z, Han L, Li Z, Gu M, Xiao Z, Lu F. Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat. Foods 2022; 11:foods11101524. [PMID: 35627094 PMCID: PMC9140481 DOI: 10.3390/foods11101524] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 01/25/2023] Open
Abstract
Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination during storage. Biological preservatives are easily degradable alternatives to chemical preservatives and can preserve different kinds of food. In order to investigate the preservation properties of chitosan (CS), tea polyphenols (TPs), and nisin treatments on plant-based meats, the sensory evaluation, color difference, pH, TBARS, and the total plate count of E. coli, S. aureus, and Salmonella, indicators of the biological preservative-treated plant-based meat, were determined in this study. The experiment involved blank control- and biological preservative-treated samples. We found that the total microbial count exceeded the national standard provisions in the control samples stored for 14 days. The colors, tissue structures, and flavors of plant-based meat have gradually deteriorated, with the sensory score dropping from 90 to 52. The sample had a loose tissue structure and an obvious sour taste. However, the shelf life of the plant-based meat samples treated with different combinations of the biological preservatives increased compared to the shelf life of the control samples. After 56 d of storage, 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin sensory reduction to 56, the total number of colonies and S. aureus were 4.91 and 2.95 lg CFU/g, approaching the national standard threshold; E. coli was 2 lg CFU/g, reaching the national standard threshold. Thus, the samples treated with 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin had the longest shelf life (56 days) among all experimental groups. Hence, this study reveals that a combination of biological preservatives may be a non-toxic alternative for the efficient preservation of plant-based meat products.
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Affiliation(s)
- Zenghui Dai
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Linna Han
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhe Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Mengqing Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Fei Lu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
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20
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Xiong YL. Muscle protein oxidation and functionality: a global view of a once neglected phenomenon. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.14349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Muscle is a highly organized apparatus with a hierarchicmicrostructure that offers the protection of cellular components againstreactive oxygen species (ROS). However, fresh meat immediately postmortem andmeat undergoing processing become susceptible to oxidation due to physicaldisruption and the influx of molecular oxygen. Upon the activation byendogenous prooxidants, oxygen species are rapidly produced, and bothmyofibrillar and sarcoplasmic proteins become their primary targets. Direct ROSattack of amino acid sidechains and peptide backbone leads to proteinconformational changes, conversion to carbonyl and thiol derivatives, andsubsequent aggregation and polymerization. Interestingly, mild radical andnonradical oxidation enables orderly protein physicochemical changes, which explainswhy gels formed by ROS-modified myofibrillar protein has improved rheologicalproperties and binding potential in comminuted meat and meat emulsions. Theincorporation of phenolic and other multi-functional compounds promotes gelnetwork formation, fat emulsification, and water immobilization; however,extensive protein modification induced by high levels of ROS impairs proteinfunctionality. Now recognized to be a natural occurrence, once-neglectedprotein oxidation has drawn much interest and is being intensively studiedwithin the international community of meat science. This review describes thehistory and evolution of muscle protein oxidation, the mechanism andfunctionality impact hereof, and innovative oxidant/antioxidant strategies tocontrol and manipulate oxidation in the context of meat processing, storage,and quality. It is hoped that the review will stimulate in-depth discussion of scientificas well as industrial relevance and importance of protein oxidation and inspirerobust international collaboration in addressing this global challenge.
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Ha M, Warner RD, King C, Wu S, Ponnampalam EN. Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed. Foods 2022; 11:foods11020144. [PMID: 35053876 PMCID: PMC8775162 DOI: 10.3390/foods11020144] [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: 12/14/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 01/27/2023] Open
Abstract
This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.
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Affiliation(s)
- Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (R.D.W.); (C.K.); (S.W.)
- Correspondence:
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (R.D.W.); (C.K.); (S.W.)
| | - Caitlin King
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (R.D.W.); (C.K.); (S.W.)
| | - Sida Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (R.D.W.); (C.K.); (S.W.)
| | - Eric N. Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia;
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22
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Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chicken pectoralis major muscle. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Shen Y, Guo X, Li X, Wang W, Wang S, Pan J, Dong X, Li S. Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112633] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Domínguez R, Pateiro M, Munekata PES, Zhang W, Garcia-Oliveira P, Carpena M, Prieto MA, Bohrer B, Lorenzo JM. Protein Oxidation in Muscle Foods: A Comprehensive Review. Antioxidants (Basel) 2021; 11:60. [PMID: 35052564 PMCID: PMC8773412 DOI: 10.3390/antiox11010060] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 12/26/2022] Open
Abstract
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Benjamin Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
- Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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25
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Li S, Zhang Y, Liu S. Effect of refrigeration on the collagen and texture characteristics of yak meat. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2021-0059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
To investigate the effect of refrigeration on the collagen and texture characteristics of yak meat, the changes in collagen content, solubility, shear force, hardness, cohesiveness, springiness, gumminess, and chewiness of yak meat at 4 ± 1 °C were measured. The results showed that the contents and solubility of collagen in yak meat significantly decreased (P < 0.05). The myofibrillar fragmentation index of yak meat significantly increased (P < 0.05). The shear force, hardness, cohesiveness, springiness, gumminess, and chewiness of yak meat significantly decreased (P < 0.05). Correlation analysis and histological structure analysis confirmed that myofibrillar fragmentation and collagen characteristics significantly affected the formation of yak meat texture during refrigeration. After 5 d of refrigerated storage, yak meat has a higher quality. The results provide a theoretical basis and data to support the deep processing and quality control of yak meat.
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Affiliation(s)
- Shengsheng Li
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, People’s Republic of China
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, People’s Republic of China
- National R&D Center for Yak Meat Processing Technology, Xining, People’s Republic of China
| | - Yawei Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Shujie Liu
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, People’s Republic of China
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26
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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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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Chen R, Zhang D, Liu H, Wang Z, Hui T. Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment. Foods 2021; 10:foods10061234. [PMID: 34071715 PMCID: PMC8229768 DOI: 10.3390/foods10061234] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 12/13/2022] Open
Abstract
Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.
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Affiliation(s)
- Ruixia Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: ; Tel.: +86-10-62818740; Fax: +86-10-62818740
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29
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Hai D, Huang X, Song L. Effects of different modified atmosphere treatments on lipid oxidation in spiced beef at different storage temperatures. Food Sci Nutr 2021; 9:1422-1431. [PMID: 33747456 PMCID: PMC7958530 DOI: 10.1002/fsn3.2106] [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: 09/21/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 12/03/2022] Open
Abstract
The high moisture and nutrient contents of spiced beef make it popular with consumers but present challenges for its storage, as spoilage is a common phenomenon. Therefore, for identifying packaging methods to reduce spoilage during storage, this study investigated the effects of 5% O2 (low oxygen), 70% CO2 (high carbon dioxide), and 5% O2/70% CO2/25% N2 (compound group) on lipid oxidation in spiced beef in the test groups and a vacuum-packed group (control) at storage temperatures of 4, 25, and 60°C. The pH, thiobarbituric acid (TBA), anisidine value (AV), and peroxide value (POV) of the spiced beef were determined. Results indicated that 70% CO2 and storage at 4 and 25°C showed the strongest ability to inhibit the rancidity in spiced beef. The 5% O2 group delayed both initial oxidation and secondary oxidation of lipids. Although the compound group significantly inhibited the rancidity in spiced beef at 60°C, it could not maintain such inhibition for long. Among all the groups, the 70% CO2 group demonstrated maximum inhibition of initial lipid oxidation and suppressed the secondary oxidation of lipids for the longest time. Thus, the modified atmosphere packaging with O2 and CO2 can regulate the fat oxidation in meat products and effectively improve their flavor maintenance.
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Affiliation(s)
- Dan Hai
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhouHenanChina
| | - Xianqing Huang
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhouHenanChina
| | - Lianjun Song
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhouHenanChina
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30
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Aguiar Saldanha Pinheiro AC, Tappi S, Patrignani F, Lanciotti R, Romani S, Rocculi P. Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (
Sardina pilchardus
) fillets. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Silvia Tappi
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Santina Romani
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
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31
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Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110416] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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32
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Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean. Foods 2020; 9:foods9101485. [PMID: 33080879 PMCID: PMC7603036 DOI: 10.3390/foods9101485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/08/2020] [Accepted: 10/15/2020] [Indexed: 11/21/2022] Open
Abstract
Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: −26 °C; domestic: −18 °C and abuse: −10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (1H-NMR). The mechanical separation process accelerated the initial oxidation phenomena, promoting color alterations, compared to manual separation. The main degradation phenomena during storage were significantly affected by temperature and were related to changes in luminosity, oxidation of n-3 polyunsaturated fatty acids (PUFA), increased lipolysis with release of free FA, production of TMA and DMA by residual enzymatic activity, and changes in amino acids due to proteolysis. The inter-disciplinary approach permitted important findings to be made, in terms of the extent of different degradative phenomena, bound to processing and storage conditions of mechanically separated mantis flesh.
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Feng R, Bao Y, Liu D, Zhang S, Wang Y, Chen D, Zhou P. Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ruihong Feng
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Yulong Bao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Dongmei Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Yong Wang
- Hangzhou Robam Appliances Co. Ltd. Hangzhou 311100 China
| | - Dongpo Chen
- Hangzhou Robam Appliances Co. Ltd. Hangzhou 311100 China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
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34
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Xiong Y, Chen M, Warner RD, Fang Z. Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107018] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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35
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Soglia F, Silva A, Lião L, Laghi L, Petracci M. Effect of broiler breast abnormality and freezing on meat quality and metabolites assessed by 1 H-NMR spectroscopy. Poult Sci 2019; 98:7139-7150. [PMID: 31529072 PMCID: PMC8913964 DOI: 10.3382/ps/pez514] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 08/29/2019] [Indexed: 01/10/2023] Open
Affiliation(s)
- F. Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - A.K. Silva
- Federal University of Goiás, Chemical Institute, NMR Laboratory, Esperança Avenue, Samambaia Campus, 74690-900 Goiânia, GO, Brazil
| | - L.M. Lião
- Federal University of Goiás, Chemical Institute, NMR Laboratory, Esperança Avenue, Samambaia Campus, 74690-900 Goiânia, GO, Brazil
| | - L. Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - M. Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Corresponding author
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Zainudin MAM, Poojary MM, Jongberg S, Lund MN. Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere. Food Chem 2019; 299:125132. [PMID: 31299519 DOI: 10.1016/j.foodchem.2019.125132] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 06/25/2019] [Accepted: 07/03/2019] [Indexed: 12/25/2022]
Abstract
Protein oxidation of beef patties stored in high oxygen modified atmosphere packaging for 9 days was investigated. Meat was either stored in the dark, under light, or in the dark with addition of FeCl2/H2O2/myoglobin (forced oxidation). SDS-PAGE analysis showed high degree of protein polymerization for meat exposed to light, compared to the other samples. Light exposure induced reducible (disulfide) and non-reducible cross-links, while mainly disulfides were formed in meat stored in the dark. Light exposure was responsible for 58% loss of free thiols (Cys residues). No significant loss of other amino acid residues was observed and none of the most common oxidation products of tryptophan, tyrosine, and phenylalanine were detected. Intrinsic fluorescence measurements of tryptophan showed 27% loss in samples exposed to light, which was ascribed to loss of protein solubility via protein polymerization rather than tryptophan oxidation. Protein carbonyls were mainly detected in forced oxidized samples at Day 0.
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Affiliation(s)
- Mohd Asraf Mohd Zainudin
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Faculty of Engineering Technology, Universiti Malaysia Perlis, 02100 Perlis Indera Kayangan, Malaysia
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen N 2200 Denmark.
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37
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Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Zampiga M, Tavaniello S, Soglia F, Petracci M, Mazzoni M, Maiorano G, Meluzzi A, Clavenzani P, Sirri F. Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties. Poult Sci 2019; 98:2305-2315. [PMID: 30726951 DOI: 10.3382/ps/pey607] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 11/18/2018] [Indexed: 11/20/2022] Open
Abstract
This study was undertaken to compare productive performance, occurrence of breast myopathies, chemical composition, and technological properties of the meat in 2 dominant commercial turkey hybrids. A total of 972 1-day-old male turkey poults (equally divided in hybrid A and B) were randomly distributed in 18 floor pens. Overall, productive performance resulted similar between the genotypes, although they showed different growth profile (turkeys from group B grew up faster up to 84 d). Regarding the occurrence of myopathies, the percentage of breasts affected by white striping was markedly higher in both genotypes (46 vs. 60% of severe lesions, respectively for A and B; P < 0.05), while the occurrence of spaghetti meat-like condition was negligible. The histological features of the different categories of meat abnormalities resulted similar to those previously described for chicken hybrids. The technological traits such as ultimate pH, lightness, redness, marinade uptake, cooking losses, and shear force were not significantly affected by the genotype. However, turkeys from group B exhibited lower yellowness (b*, 0.50 vs. 1.04; P < 0.05) and higher drip losses (1.34 vs. 1.26%; P < 0.05). The shelf-life test on thigh meat showed no significant changes in meat color over the storage time in both hybrids, whereas thigh meat from group A showed absolute lower values of lightness (L*) and yellowness (b*) (P < 0.05). Lipid oxidation of thigh meat significantly increased during storage, although no significant difference was found between the hybrids. Proximate composition and intramuscular collagen properties resulted similar between genetic lines with the exception of total fat content (1.55 vs. 1.21%, respectively for A and B; P < 0.05). The genotype had a moderate effect on fatty acid families of breast meat as only monounsaturated fatty acid content was significantly affected (31.7 vs. 29.8%, respectively for A and B). In conclusion, the overall productive traits of commercial turkeys, including the occurrence of muscle myopathies, as well as quality attributes of fresh and refrigerated meat were only slightly affected by the genotype.
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Affiliation(s)
- M Zampiga
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - S Tavaniello
- Department of Agricultural, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - F Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - M Mazzoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - G Maiorano
- Department of Agricultural, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - A Meluzzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - P Clavenzani
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - F Sirri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
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39
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Altmann BA, Neumann C, Rothstein S, Liebert F, Mörlein D. Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets. Meat Sci 2019; 153:26-34. [PMID: 30861487 DOI: 10.1016/j.meatsci.2019.03.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 02/10/2019] [Accepted: 03/01/2019] [Indexed: 01/14/2023]
Abstract
Pork quality characteristics related to the dietary substitution of soybean meal by the micro-alga Spirulina (Arthrospira platensis) or black soldier fly (Hermetia illucens) partly-defatted larval meal were observed. Through a duplicated study totalling 48 individually-fed barrows (Pietrain × (Large White × Landrace)) allocated into two experimental groups and a control, the effect of dietary protein source on physico-chemical and sensory pork quality was monitored under current industrial packaging conditions (highly‑oxygenated modified atmosphere packaging). The results show that physico-chemical characteristics are not degraded by including alternative protein sources in pig diets. Hermetia illucens increased lauric acid levels in backfat indicating that this fatty acid may be suitable as a biomarker for Hermetia illucens-fed pork. This goes to show that protein alternatives do not compromise pork quality.
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Affiliation(s)
- Brianne A Altmann
- Department of Animal Sciences, Division Animal Product Quality, University of Goettingen, Germany
| | - Carmen Neumann
- Department of Animal Sciences, Division Animal Nutrition Physiology, University of Goettingen, Germany
| | - Susanne Rothstein
- Department of Animal Sciences, Division Animal Nutrition Physiology, University of Goettingen, Germany
| | - Frank Liebert
- Department of Animal Sciences, Division Animal Nutrition Physiology, University of Goettingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, Division Animal Product Quality, University of Goettingen, Germany.
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40
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Wang C, Wang H, Li X, Zhang C. Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks. Meat Sci 2019; 148:189-197. [DOI: 10.1016/j.meatsci.2018.10.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 08/30/2018] [Accepted: 10/01/2018] [Indexed: 12/21/2022]
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41
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Brodowska M, Guzek D, Jóźwik A, Głąbska D, Godziszewska J, Wojtasik-Kalinowska I, Zarodkiewicz M, Gantner M, Wierzbicka A. The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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De Aguiar Saldanha Pinheiro AC, Urbinati E, Tappi S, Picone G, Patrignani F, Lanciotti R, Romani S, Rocculi P. The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. Food Res Int 2019; 115:268-275. [DOI: 10.1016/j.foodres.2018.12.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 12/16/2018] [Accepted: 12/21/2018] [Indexed: 11/28/2022]
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43
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Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, Gardini F, Grazia L, Tabanelli G. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients 2018; 10:nu10101497. [PMID: 30322117 PMCID: PMC6213744 DOI: 10.3390/nu10101497] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 01/12/2023] Open
Abstract
In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.
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Affiliation(s)
- Federica Pasini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Francesca Soglia
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Massimiliano Petracci
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Maria Fiorenza Caboni
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Sara Marziali
- Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy.
| | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Luigi Grazia
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Bologna, Viale Fanin 44, 40127 Bologna, Italy.
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
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44
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Bao Y, Ertbjerg P. Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr 2018; 59:3564-3578. [DOI: 10.1080/10408398.2018.1498444] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yulong Bao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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45
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Tørngren MA, Darré M, Gunvig A, Bardenshtein A. Case studies of packaging and processing solutions to improve meat quality and safety. Meat Sci 2018; 144:149-158. [PMID: 29980332 DOI: 10.1016/j.meatsci.2018.06.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/16/2018] [Accepted: 06/18/2018] [Indexed: 12/23/2022]
Abstract
A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life.
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Affiliation(s)
- Mari Ann Tørngren
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Mianne Darré
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Annemarie Gunvig
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Alexander Bardenshtein
- Materials, Plastic and Packaging Technology, Danish Technological Institute, Gregersensvej 6, Taastrup DK-2630, Denmark.
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46
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Liu M, Lampi AM, Ertbjerg P. Unsaturated fat fraction from lard increases the oxidative stability of minced pork. Meat Sci 2018; 143:87-92. [PMID: 29715665 DOI: 10.1016/j.meatsci.2018.04.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 04/20/2018] [Accepted: 04/24/2018] [Indexed: 12/17/2022]
Abstract
Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O2 and 20% CO2) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins. A higher content of α-tocopherol in the unsaturated fat fraction suggests that the differences in oxidative stability is causatively linked to the balance between the fatty acid composition and content of antioxidants. The TBARS values and free thiol content were negatively correlated, suggesting a relationship between lipid and protein oxidation.
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Affiliation(s)
- Miao Liu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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47
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Fang Z, Lin D, Warner RD, Ha M. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. Food Chem 2018; 260:90-96. [PMID: 29699687 DOI: 10.1016/j.foodchem.2018.04.005] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/06/2018] [Accepted: 04/03/2018] [Indexed: 11/16/2022]
Abstract
Fresh meat safety and quality is a major concern of consumers in the current food market. The objective of this research was to investigate a newly developed gallic acid/chitosan edible coating on the preservation of fresh pork quality in modified atmosphere package (MAP) stored at 4 °C. The pork loins were coated with 2% chitosan (CHI), 0.2% gallic acid in 2% chitosan (CHI/0.2G), or 0.4% gallic acid in 2% chitosan (CHI/0.4G). Results showed that the antimicrobial activity of the chitosan coating was increased with the incorporation of gallic acid. The CHI/0.2G and CHI/0.4G pork loins also had lower lipid oxidation and myoglobin oxidation. However, the CHI/0.4G sample exhibited a pro-protein oxidation effect, suggesting an optimal concentration of gallic acid should be incorporated. This research provides a practical method in application of gallic acid/chitosan coatings on preservation of fresh pork to improve the safety and quality in MAP environment.
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Affiliation(s)
- Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Daniel Lin
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robyn Dorothy Warner
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Minh Ha
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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48
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Jia G, Nirasawa S, Ji X, Luo Y, Liu H. Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. Food Chem 2018; 240:910-916. [DOI: 10.1016/j.foodchem.2017.07.138] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 07/16/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
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49
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Bao Y, Boeren S, Ertbjerg P. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding. Meat Sci 2018; 135:102-108. [DOI: 10.1016/j.meatsci.2017.09.011] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 09/21/2017] [Accepted: 09/22/2017] [Indexed: 01/22/2023]
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50
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Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9652-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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