1
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Xie D, Tang Y, Dong G. Various factors affecting the gel properties of surimi: A review. J Texture Stud 2024; 55:e12847. [PMID: 38924099 DOI: 10.1111/jtxs.12847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 05/09/2024] [Accepted: 06/08/2024] [Indexed: 06/28/2024]
Abstract
As an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products. The gelation of surimi mainly involves intramolecular (conformational change) and intermolecular (chemical force) changes. Factors such as processing treatments, raw fish species and exogenous additives affect surimi protein structure, chemical forces and endogenous enzyme activities, which further affect the gel properties of surimi products. This review focuses on the mechanism of surimi heat-induced gel, mainly including protein chain expansion and aggregation through various chemical forces to form a three-dimensional network structure. In addition, the mechanism and application of different factors on the gel properties of surimi were also discussed, providing a reference for the selection of fish species, the control of heating conditions in the gel process of surimi products, the selection of additives and other measures to improve the gel performance.
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Affiliation(s)
- Dongfei Xie
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yu Tang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Shenzhen Kenuo Medical Laboratory, Shenzhen, China
| | - Gua Dong
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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2
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Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Tian Z, Li X, Shi X, Chen C. Effects of nitric oxide synthase inhibitor on mitochondria apoptosis and meat quality in postmortem Gannan yak (Bos grunniens) meat. J Food Biochem 2022; 46:e14234. [PMID: 35608959 DOI: 10.1111/jfbc.14234] [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: 01/05/2022] [Revised: 04/24/2022] [Accepted: 05/03/2022] [Indexed: 11/28/2022]
Abstract
This research aimed to explore the effects of the nitric oxide synthase (NOS) inhibitor (L-NAME) on mitochondria apoptosis in postmortem Gannan yak (Bos grunniens) longissimus dorsi (LD) muscle and to explore its effect on meat quality further. The Gannan yak meat samples were treated with the control group (0.9% NaCl) and L-NAME (20, 60, and 100 mM) for 24 h and then stored for 0, 1, 3, 5, and 7 days at 4°C. NOS activity and NO content were investigated, and the parameters of mitochondrial apoptosis of the postmortem Gannan yak meat were determined. Meanwhile, the meat quality such as the centrifugation loss, meat color, and myofibril fragmentation index (MFI) was evaluated. The results indicated that after treatment with L-NAME, NOS activity and NO content decreased, causing mitochondrial membrane damage, Bax protein, and Cyt-c levels increased, and resulted in increased activities of caspase-9 and -3, promoting the occurrence of mitochondrial apoptosis. Furthermore, it increased the tenderness and water retention of Gannan yak meat. The results indicated that NOS inhibitor played a regulatory role in postmortem Gannan yak meat quality by regulating mitochondria apoptosis during postmortem aging. PRACTICAL APPLICATIONS: The meat's tenderness is often considered the most important factor affecting consumers' willingness to repurchase. The relationship of caspases and MFI suggested that L-NAME played a regulatory role in postmortem Gannan yak meat quality by regulating mitochondria apoptosis during postmortem aging. This study provides valuable information for the development of the Gannan yak economy in Tibetan areas.
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Affiliation(s)
- Zhu Tian
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.,College of Biological and Geographical Science, Yili Normal University, Xinjiang, China
| | - Xueru Li
- College of Biological and Geographical Science, Yili Normal University, Xinjiang, China
| | - Xixiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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4
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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5
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Sarkhel S, Roy A. Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubhajit Sarkhel
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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6
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Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Liu H, Xu Y, Zu S, Wu X, Shi A, Zhang J, Wang Q, He N. Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods 2021; 10:1872. [PMID: 34441648 PMCID: PMC8393269 DOI: 10.3390/foods10081872] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/08/2021] [Accepted: 08/10/2021] [Indexed: 01/03/2023] Open
Abstract
In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.
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Affiliation(s)
- Huipeng Liu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Yiyuan Xu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Shuyu Zu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Xuee Wu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Ning He
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
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8
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Wei J, Chen Y, Dong X, He F, Shi Y, Chai T. Water holding capacity and microstructure of sturgeon ( Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1951290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jianling Wei
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Fanyu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Yugang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Tingting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
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9
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Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111658] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Zhao X, Xu X, Zhou G. Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Compr Rev Food Sci Food Saf 2020; 20:924-959. [DOI: 10.1111/1541-4337.12684] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
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11
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Zhu Z, Fang R, Yang J, Khan IA, Huang J, Huang M. Air frying combined with grape seed extract inhibits N ε-carboxymethyllysine and N ε-carboxyethyllysine by controlling oxidation and glycosylation. Poult Sci 2020; 100:1308-1318. [PMID: 33518088 PMCID: PMC7858175 DOI: 10.1016/j.psj.2020.11.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 11/16/2020] [Accepted: 11/23/2020] [Indexed: 01/01/2023] Open
Abstract
Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extract (GSE) on levels of free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in chicken breast under deep-frying and air-frying conditions. Efficiency of 5 concentrations of GSE (0.0, 0.2, 0.5, 0.8, and 1.0 g/kg) in retarding oxidation, glyoxal (GO), methylglyoxal (MGO), lysine (Lys), Maillard reaction degree (A294, A420), and Shiff's base were tested. Results showed that 0.5 g/kg GSE before heating significantly (P < 0.05) reduced AGE in fried breast chicken, whereas excessive supplementation of GSE (0.8 and 1 g/kg) was reverse. Air frying was found significantly (P < 0.05) better than deep frying to reduce the precursor substances (GO, MGO, and Lys) of AGE. In conclusion, GSE-derived polyphenols exhibited different inhibitory effects on oxidation and glycosylation at different concentrations. We found that 0.5 g/kg of GSE combined with air frying was the best recommendation for inhibiting CML and CEL.
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Affiliation(s)
- Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China
| | - Rui Fang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China
| | - Jing Yang
- Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China
| | - Iftikhar Ali Khan
- Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China
| | - Jichao Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China; Nanjing Huang Jiaoshou Food Science and Technology Co., Ltd., National R & D Center For Poultry Processing Technology, Nanjing 210095, China.
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12
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Zhu Z, Fang R, Huang M, Wei Y, Zhou G. Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.05.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Pinilla CMB, Brandelli A, López-Caballero ME, Montero P, Gómez-Guillén MDC. Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes. Food Res Int 2020; 137:109687. [DOI: 10.1016/j.foodres.2020.109687] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/20/2020] [Accepted: 09/06/2020] [Indexed: 01/12/2023]
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14
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Dong M, Tian H, Xu Y, Han M, Xu X. Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study. Food Chem 2020; 342:128306. [PMID: 33069524 DOI: 10.1016/j.foodchem.2020.128306] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 09/29/2020] [Accepted: 10/01/2020] [Indexed: 01/10/2023]
Abstract
The potential of pulsed electric field (PEF) of different intensities (8, 18, and 28 kV/cm) on the conformation and gelation properties of myofibrillar proteins (MPs) extracted from pale, soft, and exudative-like (PSE-like) chicken meat was investigated. The results showed a positive correlation between gelation properties and PEF intensities in the range of 8-18 kV/cm; however, a further increase in intensity had a negative impact. Optimized PEF treatment (18 kV/cm) was capable of inducing MPs with a relatively small particle size, thus contributing to the production of a more homogeneous gel structure. The water distribution and mobility in the gel system significantly changed with increasing PEF intensities, the proportion of immobilized water (P21) increased, and that of free water (P22) decreased. Based on molecular dynamics simulations (MDS), an increasing trend in the number of hydrogen bonds and a reduction in the radius of gyration (Rg) after PEF treatment.
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Affiliation(s)
- Ming Dong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Huixin Tian
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yujuan Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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15
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Zhu Z, Huang M, Cheng Y, Khan IA, Huang J. A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108994] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Zhu Z, Fang R, Cheng Y, Khan IA, Huang J, Li B, Huang M. Content of free and protein-binding N ε-carboxymethyllysine and N ε-carboxyethyllysine in different parts of braised chicken. Food Sci Nutr 2020; 8:767-776. [PMID: 32148786 PMCID: PMC7020262 DOI: 10.1002/fsn3.1317] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 11/05/2019] [Accepted: 11/09/2019] [Indexed: 11/17/2022] Open
Abstract
In order to illustrate the levels of advanced glycation end products (AGEs) in Chinese traditional braised chicken, the distribution of free and protein-binding Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in four parts of processed chicken including chest (X), leg (T), skin (P), and the mixed whole body (M) was investigated. Our results showed that the content of free CML was 1,186.63-1,795.43 ng/g meat and protein-binding CML was 11,693.91-16,122.90 ng/g meat. Differently, the content of free CEL was 24.81-41.62 ng/g meat and protein-binding CEL was 270.11-385.49 ng/g meat. It was found that the total contents of CML were 31.5-56.8 folds higher than those of CEL. Protein-binding AGEs (CML + CEL) were 6.6-9.9 times higher than those of free AGEs (CML + CEL). Pearson's correlation of AGEs and oxidation in four parts of braised chicken were also investigated, and the results showed that oxidation had a significant effect on levels of CEL; especially, the protein carbonyl was negatively correlated with free CEL (p < .05). TBARs value was significantly positively correlated with protein-binding and total CEL (p < .01). In conclusion, our findings are important for better understanding of the AGEs formation in braised meat.
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Affiliation(s)
- Zongshuai Zhu
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Rui Fang
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Jichao Huang
- College of EngineeringNanjing Agricultural UniversityNanjingChina
| | - Bin Li
- Science and Technology Cooperation CenterJiyuanChina
| | - Ming Huang
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
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18
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Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102277] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Zhu Z, Cheng Y, Huang S, Yao M, Lei Y, Khan IA, Huang M, Zhou X. Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying. J Food Prot 2019; 82:2154-2160. [PMID: 31742439 DOI: 10.4315/0362-028x.jfp-19-319] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The objective of this work was to investigate the effects of pan frying on the formation of two typical advanced glycation end products (AGEs) named Nϵ-carboxymethyllysine (CML) and Nϵ-carboxyethyllysine (CEL) in prepared chicken breast. The marinated chicken breast was pan fried for 1 to 6 min, and then protein, fat, moisture, carbonyl, sulfhydryl, thiobarbituric acid reactive substances, chroma (a*, b*, L*), absorbance at 294 and 420 nm, and AGE (CEL) levels were measured once a minute. Pearson's correlation was determined and indicated that moisture was significantly negatively correlated with Maillard reaction and AGEs (P < 0.05), fat and protein contents were significantly positively correlated with AGEs (P < 0.05), and a* values were positively correlated with Maillard reaction and CEL (P < 0.05). Protein and lipid oxidation played an important role on the correlation of AGEs. In conclusion, Maillard reaction and oxidation reaction are two important factors affecting AGE formation.
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Affiliation(s)
- Zongshuai Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yiqun Cheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Suhong Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Mingjun Yao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yang Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ming Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huang Jiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing 210095, People's Republic of China
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20
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Zhu Z, Huang S, Khan IA, Cheng Y, Yu Y, Zhang C, Huang J, Huang M, Zhou X. The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1636139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Suhong Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yajie Yu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Chuangchuang Zhang
- College of Food Science and Engineering, Northwest A & F University, Yangling, China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinghu Zhou
- National R & D Center For Poultry Processing Technology, Nanjing Huang jiaoshou Food Science and Technology Co., Ltd., Nanjing, China
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21
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Wang J, Li Z, Zheng B, Zhang Y, Guo Z. Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.053] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Li S, Zeng W, Li R, Hoffman LC, He Z, Sun Q, Li H. Rabbit meat production and processing in China. Meat Sci 2018; 145:320-328. [PMID: 30015161 DOI: 10.1016/j.meatsci.2018.06.037] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/23/2018] [Accepted: 06/26/2018] [Indexed: 12/25/2022]
Abstract
Rabbit meat has become increasingly popular in China; however, the main available products are still as cut-up parts or whole carcass due to a lack of processing. Currently, rabbit meat products do not fully meet the consumer demand for convenience, thus hindering the further development of the rabbit meat industry. As the biggest rabbit meat producer globally, China has conducted a series of studies on rabbit meat processing and the development of new products. This review presents rabbit breeds, meat importation, exportation, and meat production in China. The development of the rabbit meat industry and research on rabbit meat processing are discussed. The main problems, including a lack of leading enterprises and brand products, insufficient investment and research, and the weakness of fundamental studies on traditional products, are highlighted. Furthermore, current trends of rabbit meat production and processing of being centralized and regionalized, as well as being intelligentized and standardized, are discussed.
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Affiliation(s)
- Shaobo Li
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Weicai Zeng
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610064, China
| | - Ruolin Li
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Cape Town, South Africa
| | - Zhifei He
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Qun Sun
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610064, China.
| | - Hongjun Li
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
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23
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Bian G, Xue S, Xu Y, Xu X, Han M. Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13789] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Guangliang Bian
- Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing 210095 China
- Key Laboratory of Animal Products Processing, MOA; Nanjing 210095 China
- Key Lab of Meat Processing and Quality Control, MOE; Nanjing 210095 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Siwen Xue
- Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing 210095 China
- Key Laboratory of Animal Products Processing, MOA; Nanjing 210095 China
- Key Lab of Meat Processing and Quality Control, MOE; Nanjing 210095 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Yujuan Xu
- Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing 210095 China
- Key Laboratory of Animal Products Processing, MOA; Nanjing 210095 China
- Key Lab of Meat Processing and Quality Control, MOE; Nanjing 210095 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing 210095 China
- Key Laboratory of Animal Products Processing, MOA; Nanjing 210095 China
- Key Lab of Meat Processing and Quality Control, MOE; Nanjing 210095 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing 210095 China
- Key Laboratory of Animal Products Processing, MOA; Nanjing 210095 China
- Key Lab of Meat Processing and Quality Control, MOE; Nanjing 210095 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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24
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Xue S, Xu X, Shan H, Wang H, Yang J, Zhou G. Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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25
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Chen X, Tume RK, Xiong Y, Xu X, Zhou G, Chen C, Nishiumi T. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Crit Rev Food Sci Nutr 2017; 58:2981-3003. [DOI: 10.1080/10408398.2017.1347557] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
| | - Ronald Keith Tume
- Honorary Visiting Professor, Nanjing Agricultural University, Jiangsu, China
| | - Youling Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Conggui Chen
- School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Tadayuki Nishiumi
- Graduate School of Science and Technology, Niigata University, Niigata, Japan
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26
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Xue S, Yang H, Yu X, Qian C, Wang M, Zou Y, Xu X, Zhou G. Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels. Food Chem 2017; 240:59-66. [PMID: 28946316 DOI: 10.1016/j.foodchem.2017.07.096] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 07/09/2017] [Accepted: 07/18/2017] [Indexed: 11/18/2022]
Abstract
Myosin was extracted immediately after high-pressure treatment (HP, 100-300MPa for 15 or 180s) to pre-rigor rabbit muscles (PRRMs) for evaluating the influences of HP-treatment on gel properties, using untreated muscles as Controls. Assessment of myosin yields, water-holding capacity (WHC), water mobility and distribution demonstrated that HP modified myosin before its extraction. Myosin gels subjected to HP at 100MPa 180s and 200MPa 15s had enhanced WHC compared with Controls. Also, the highest proportion of immobile-water was observed in myosin gels treated at 200MPa for 15s. HP-treatment of PRRMs affected their physicochemical properties as evidenced by alterations in tertiary, secondary conformations and rheological properties during subsequent heating. These modifications appear to induce various degrees of exposure of hydrophobic and sulfhydryl groups, resulting in different gelation rates. These alterations partly explain the various gel qualities obtained and indicate the potential of HP for pre-rigor muscles.
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Affiliation(s)
- Siwen Xue
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huijuan Yang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaobo Yu
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chang Qian
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Mengyao Wang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yufeng Zou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Guanghong Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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