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Kowalczyk M, Domaradzki P, Skałecki P, Kaliniak-Dziura A, Stanek P, Teter A, Grenda T, Florek M. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means. Meat Sci 2024; 216:109551. [PMID: 38852287 DOI: 10.1016/j.meatsci.2024.109551] [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: 01/25/2024] [Revised: 04/25/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film. The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.
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Affiliation(s)
- Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Kowalczyk M, Domaradzki P, Ziomek M, Skałecki P, Kaliniak-Dziura A, Żółkiewski P, Chmielowiec-Korzeniowska A, Kędzierska-Matysek M, Ukalska-Jaruga A, Grenda T, Nuvoloni R, Florek M. Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves. Meat Sci 2024; 216:109590. [PMID: 38991480 DOI: 10.1016/j.meatsci.2024.109590] [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: 06/20/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O2 + 20% CO2), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of Pseudomonas and Enterobacteriaceae bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed.
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Affiliation(s)
- Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Ziomek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Paweł Żółkiewski
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Chmielowiec-Korzeniowska
- Department of Animal Hygiene and Environmental Hazards, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Aleksandra Ukalska-Jaruga
- Department of Soil Science Erosion and Land Protection, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich 8, Puławy 24-100, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantów Avenue, 24-100 Puławy, Poland.
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Yang J, Chen X, Duan X, Li K, Cheng H, Sun G, Luo X, Hopkins DL, Holman BWB, Zhang Y, Song E. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage. Meat Sci 2024; 215:109548. [PMID: 38838568 DOI: 10.1016/j.meatsci.2024.109548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 05/21/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024]
Abstract
This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long-term superchilled (-1 °C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O2-MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated. Meat color stability decreased, with prolonged storage period and display time. When the storage period was within 8 weeks, under all the above MAP conditions, the display time for the beef steaks was up to 10 days. Considering 80% O2-MAP promoted lipid oxidation, 50% and 80% O2-MAP were not recommended for displaying steaks for more than 10 and 7 days respectively after 16 weeks of storage. However, 20%, 50%, or 80% O2-MAP could maintain 3 days of microbial shelf-life according to TVC and TVB-N results. Additionally, after long-term superchilled storage for 16 weeks, the various O2 concentrations had minimal impact on microbiota succession during the MAP display period. Furthermore, beef steaks packaged under various MAP systems exhibited similar microbial compositions, with the dominant bacteria alternating between Lactobacillus and Carnobacterium. This study provided practical guidance for improving beef color stability after long-term superchilled storage.
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Affiliation(s)
- Jun Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, 252000, PR China
| | - Xinxin Duan
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Ke Li
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China
| | - Haijian Cheng
- Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Ji'nan, Shandong 250100, PR China
| | - Ge Sun
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Australian Capital Territory, Canberra 2903, Australia
| | - Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China.
| | - Enliang Song
- Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Ji'nan, Shandong 250100, PR China.
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Çelebi Y, Kavrut E, Bulut M, Çetintaş Y, Tekin A, Hayaloğlu AA, Alwazeer D. Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage. Food Chem 2024; 448:139185. [PMID: 38574715 DOI: 10.1016/j.foodchem.2024.139185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/18/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.
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Affiliation(s)
- Yasemin Çelebi
- Department of Food Processing, Eşme Vocational School, Uşak University, Uşak 64600, Türkiye
| | - Enes Kavrut
- Igdir Vocational School, Hotel, Restaurant and Catering Services Department, 76002, Igdir, Türkiye; Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye
| | - Menekşe Bulut
- Department of Food Engineering, Faculty of Engineering, Igdir University, 76002 Igdir, Türkiye; Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye
| | - Yunus Çetintaş
- Food Analysis Application and Research Center, Research Laboratories Center, Muğla Sıtkı Koçman University, 48000 Muğla, Türkiye.
| | - Ali Tekin
- Department of Food Technology, Vocational School of Keban, Firat University, 23700 Keban, Elazig, Türkiye; Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Türkiye.
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Türkiye.
| | - Duried Alwazeer
- Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye; Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76002 Iğdır, Türkiye.
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Chen M, Pan Q, Wu B, Wang H, Yi Y, Xu W, Guo D. Effect of Fenugreek ( Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat. Foods 2023; 12:4482. [PMID: 38137286 PMCID: PMC10742523 DOI: 10.3390/foods12244482] [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: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The effect of fenugreek (Trigonella foenum-graecum L.) seed extracts (FSEs) on the structure of duck myofibrillar protein (MP) oxidation was researched via particle size, zeta potential, Fourier transform infrared (FTIR), fluorescence spectroscopy, SDS-PAGE, and scanning electron microscopy (SEM) in the Fenton oxidation system. FSE (0.3 mg/mL) could scavenge 58.79% of the hydroxyl radical and possessed good antioxidation. FSE could retard the oxidation of MP, and the carbonyl formation and total sulfhydryl loss of MP decreased by 42.00% and 105.94%, respectively, after 4.67% of FSE treatment. SDS-PAGE results showed that 0.67% and 2.67% of FSE decreased the strength of the myosin heavy chain (MHC) and actin bands of the oxidized MP, respectively. The FSE changed the secondary structures of the MP and promoted the unfolding of the MP structure and the transformation from α-helix to β-turn. When treated with 0.67% of FSE, the hydrophobicity of the MP declined by 26.14%, and solubility was improved by 37.21% compared with the oxidation group. After 0.67% of FSE treatment, the particle size and zeta potential of the MP returned to the level of the blank group. Scanning electron microscopy revealed that FSE improved the apparent morphology of the MP. Overall, FSE had positive effects on the antioxidation of the duck MP, and it could improve the structure and characteristics of the MP. It is hoped that FSE could be considered as a natural antioxidant to retard the oxidation of the MP in meat products.
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Affiliation(s)
- Mingyue Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Qingmei Pan
- Hongan County Public Inspection and Testing Center, Hongan 438400, China;
| | - Binbin Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Hongxun Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Yang Yi
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Danjun Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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Song P, Huo G, Feng J, Zhang W, Li X, Zhao J. Intramuscular vitamin A injection in newborn lambs enhances antioxidant capacity and improves meat quality. Front Vet Sci 2023; 10:1272874. [PMID: 38111737 PMCID: PMC10725944 DOI: 10.3389/fvets.2023.1272874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 11/20/2023] [Indexed: 12/20/2023] Open
Abstract
Introduction Vitamin A (VA) and its metabolite, retinoic acid (RA) possess several biological functions. This report investigated whether neonatal intramuscular VA injection affected antioxidative activity and meat quality in longissimus dorsi (LD) muscle of lambs. Methods Lambs were injected with 0 (control) or 7,500 IU VA palmitate into the biceps femoris muscle on day 2 after birth. At 3, 12, and 32 weeks of age, blood samples were collected in the jugular vein for serum levels of RA and muscle samples were collected in the biceps femoris for analysis of relative mRNA expression of enzyme contributors to retinoid metabolism. All animals were harvested at 32 weeks of age and muscle samples were collected to explore the role of VA on the meat quality and antioxidant capacity of lambs. Results and discussion Our results indicated that VA increased the redness, crude protein, and crude fat (p < 0.05), without affecting moisture, ash, and amino acid composition in LD muscle (p > 0.05). In addition, VA increased catalase (CAT) activity and decreased malondialdehyde (MDA) levels in LD muscle (p < 0.05). Meanwhile, greater levels of CAT and NRF2 mRNA and protein contents with VA treatment were observed in LD muscle (p < 0.05), partly explained by the increased level of RA (p < 0.05). Collectively, our findings indicated that VA injection at birth could improve lamb meat quality by elevating the redness, crude protein, crude fat, and antioxidative capacity in LD muscle of lambs.
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Affiliation(s)
| | | | | | | | | | - Junxing Zhao
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, China
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Xu B, Zhang Q, Zhang Y, Yang X, Mao Y, Luo X, Hopkins DL, Niu L, Liang R. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Meat Sci 2023; 206:109326. [PMID: 37774478 DOI: 10.1016/j.meatsci.2023.109326] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/29/2023] [Accepted: 09/02/2023] [Indexed: 10/01/2023]
Abstract
The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.
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Affiliation(s)
- Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Qingwei Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | | | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AGDO, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Res Int 2023; 174:113675. [PMID: 37981368 DOI: 10.1016/j.foodres.2023.113675] [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: 08/11/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at - 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.
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Affiliation(s)
- Milagros Maribel Coaguila Gonza
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Cecylyana Leite Cavalcante
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Alan Giovanini de Oliveira Sartori
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Carmen Josefina Contreras Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil.
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Latoch A, Moczkowska-Wyrwisz M, Sałek P, Czarniecka-Skubina E. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle. Foods 2023; 12:3257. [PMID: 37685190 PMCID: PMC10486606 DOI: 10.3390/foods12173257] [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: 08/08/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
| | - Piotr Sałek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
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10
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Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic pathways. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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11
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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12
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Kasałka-Czarna N, Bilska A, Biegańska-Marecik R, Montowska M. The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5250-5260. [PMID: 35301722 DOI: 10.1002/jsfa.11878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 03/02/2022] [Accepted: 03/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high-oxygen atmosphere (MAP) or meat seasoning cabinet (DRY-AGED) for 21 days. RESULTS Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium, calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY-AGED muscles stored for 21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storage losses due to desiccation and water loss were significantly higher for DRY-AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner-Bratzler shear force VAC and DRY-AGED had positive results regarding tenderness, whereas on day 21 the MAP-stored meat had toughened significantly (from 35.3 N to 50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY-AGED had the best effect on microbial growth. CONCLUSION These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | - Agnieszka Bilska
- Department of Meat Technology, Poznań University of Life Sciences, Poznań, Poland
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznań University of Life Sciences, Poznań, Poland
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13
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Wang Z, Liu X, Ojangba T, Zhang L, Yu Q, Han L. Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle. Foods 2022; 11:foods11142099. [PMID: 35885342 PMCID: PMC9319803 DOI: 10.3390/foods11142099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 02/04/2023] Open
Abstract
The objective of this study was to investigate the effects on protein oxidative stability, functional and digestion characteristics of yak rumen smooth muscle with overwrap packaging using oxygen-permeable film (OWP) and vacuum packaging bag (VP) during storage (0, 7, 14, 28, 42, 56, 84, 168 and 364 days) at −18 °C. The results show that yak rumen smooth muscle was oxidized with frozen storage through the formation of protein carbonyls and disulfide bonds, the loss of total sulfhydryl. The emulsifying activity of yak rumen smooth muscle protein (SMP) under VP began to perform a higher level than that under OWP after 14 days, and the foaming capacity under VP showed the highest level on the 28th day of 111.23%. The turbidity under VP reached the minimum 0.356 on the 28th day as well, followed by significantly increasing on the 56th day compared with OWP. The digestibility of yak rumen SMP under both OWP and VP reached the maximum on the 28th day of frozen storage. Moreover, yak rumen under VP at 28–56 days of frozen storage had good functional properties and high digestibility of SMP, which showed better edible value.
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Affiliation(s)
- Zhuo Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.W.); (T.O.); (Q.Y.); (L.H.)
| | - Xiaobo Liu
- Gansu Research Institute of Light Industry Co., Ltd., Lanzhou 730070, China;
| | - Theodora Ojangba
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.W.); (T.O.); (Q.Y.); (L.H.)
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.W.); (T.O.); (Q.Y.); (L.H.)
- Correspondence: ; Tel.: +86-937-7631-201
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.W.); (T.O.); (Q.Y.); (L.H.)
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.W.); (T.O.); (Q.Y.); (L.H.)
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14
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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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15
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Wu ZX, Fan YC, Guo C, Liu YX, Li DY, Jiang PF, Qin L, Bai YH, Zhou DY. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods 2022; 11:foods11131947. [PMID: 35804764 PMCID: PMC9265745 DOI: 10.3390/foods11131947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
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Affiliation(s)
- Zi-Xuan Wu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ying-Chen Fan
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Guo
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Peng-Fei Jiang
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0411-86323453
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16
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Grispoldi L, Chalias A, Barzi E, Pecorari L, Tassinari M, Saraiva C, García-Díez J, Karama M, El-Ashram S, Traina G, Cenci-Goga BT. Effect of packaging and storage conditions on some quality traits of bovine meat. Ital J Food Saf 2022; 11:10038. [PMID: 35795465 PMCID: PMC9251871 DOI: 10.4081/ijfs.2022.10038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Accepted: 01/24/2022] [Indexed: 12/02/2022] Open
Abstract
Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C ± 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic- sanitary characteristics of the meat.
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17
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Zhao Y, Kong X, Yang X, Zhu L, Liang R, Luo X, Zhang L, Hopkins DL, Mao Y, Zhang Y. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. Meat Sci 2022; 188:108798. [DOI: 10.1016/j.meatsci.2022.108798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 10/18/2022]
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18
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Lei Y, Deng X, Zhang Z, Guo X, Zhang J. Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins. J Food Sci 2022; 87:2932-2942. [PMID: 35638344 DOI: 10.1111/1750-3841.16166] [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: 09/23/2021] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
Abstract
Tenderness affects mutton quality and price, and the degradation of myofibrillar protein (MP) is critical to improve tenderness. We investigated the oxidative modification of mutton MP by hydroxyl radicals (OH) and the effects of this modification on the proteolysis of MP by µ-calpain. As the H2 O2 concentrations increased, the carbonyl and dityrosine contents and the surface hydrophobicity of MP all display an increasing trend, whereas the total sulfhydryl and intrinsic fluorescence intensity of MP declines significantly. SDS-PAGE electrophoresis indicates that disulfide bonds and other covalent bonds led to protein cross-linking and aggregation. After adding µ-calpain, with increasing oxidation, the degradation percentage of myosin heavy chain (MHC) increases considerably and actin degradation is promoted, while the proteolysis of troponin-T and desmin is inhibited. These data suggest that·OH can change MP physicochemical properties and its susceptibility to µ-calpain. Future investigations will focus on the effect of oxidation on the degradation of MP by other proteases, such as cathepsins and caspase and the effect of oxidation on these enzymes. PRACTICAL APPLICATION: The calpain system, particularly µ-calpain, plays a pivotal role in postmortem tenderization of meat. Protein oxidative modifications influence meat tenderness mainly by regulating proteolysis. An investigation of the effect of oxidation on the proteolytic susceptibility of MP to degradation by µ-calpain allows for the monitoring of the association between protein oxidation and meat tenderness.
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Affiliation(s)
- Yongdong Lei
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China.,Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang, China
| | - Xiaorong Deng
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Zhiwei Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Xin Guo
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
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19
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Ren L, Ma J, Xu W, Lv Y, Tong Q. Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk. Food Res Int 2022; 154:111029. [DOI: 10.1016/j.foodres.2022.111029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 02/12/2022] [Accepted: 02/15/2022] [Indexed: 11/30/2022]
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20
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Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals (Basel) 2022; 12:ani12020130. [PMID: 35049754 PMCID: PMC8772538 DOI: 10.3390/ani12020130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary The water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat. Abstract The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.
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21
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Nauman K, Jaspal MH, Asghar B, Manzoor A, Akhtar KH, Ali U, Ali S, Nasir J, Sohaib M, Badar IH. Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets. Food Sci Anim Resour 2022; 42:153-174. [PMID: 35028581 PMCID: PMC8728502 DOI: 10.5851/kosfa.2021.e71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/01/2021] [Accepted: 12/08/2021] [Indexed: 11/06/2022] Open
Abstract
This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O2, 40% CO2, 60% N2, and MAP-2: 20% O2, 40% CO2, 40% N2. The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions.
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Affiliation(s)
- Kashif Nauman
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Bilal Asghar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Adeel Manzoor
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Kumayl Hassan Akhtar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Usman Ali
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Sher Ali
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Jamal Nasir
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human
Nutrition/Faculty of Bio-Sciences, University of Veterinary and Animal
Sciences, Lahore 54000, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
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22
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Li X, Hutchings S, Warner RD, Ponnampalam E, Ha M. The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods. J Texture Stud 2021; 53:185-195. [PMID: 34953152 DOI: 10.1111/jtxs.12659] [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: 07/08/2021] [Revised: 11/11/2021] [Accepted: 12/16/2021] [Indexed: 11/30/2022]
Abstract
This study investigated the relationship between meat texture (Warner Bratzler shear force and Texture Profile Analysis), water holding capacity and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). Warner Bratzler shear force, texture profile analysis and water holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat samples before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters, however, sheep meat on the standard pelleted diet required a greater number of chews than sheep fed on camelina. Increased toughness in cooked meat due to feed type or packaging methods results in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Xiying Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Scott Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University campus, Grasslands, Tennent Drive, Palmerston North, New Zealand
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Eric Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, Victoria, Australia
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2021-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromise meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulates this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from a total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatments), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets containing 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose); 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8–21 and days 22–36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.
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24
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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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25
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Use of alginate edible coating and basil ( Ocimum spp) extracts on beef characteristics during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3835-3843. [PMID: 34471307 DOI: 10.1007/s13197-020-04844-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2020] [Accepted: 10/08/2020] [Indexed: 01/27/2023]
Abstract
The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptability were evaluated. Four treatments were developed: CON (control-without coating), AEC (with alginate edible coating), B01 (with alginate edible coating + 1% of basil extract) and B02 (with alginate edible coating + 2% of basil extract). The addition of basil increased the polyphenols and antioxidant activity of meat and reduced the lipid oxidation. The pH values were not altered by the addition of basil and ageing time. The meat with coating was darker, more red and yellow. The inclusion of basil extract in the alginate-based edible coating improved meat acceptability. Thus, edible coatings with natural sources of antioxidants improve meat stability during storage and can be used in the food industry.
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26
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Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. Foods 2021; 10:foods10061340. [PMID: 34200694 PMCID: PMC8229185 DOI: 10.3390/foods10061340] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2 compared to 75% O2/25% CO2. By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste.
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27
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Horbańczuk OK, Jóźwik A, Wyrwisz J, Marchewka J, Wierzbicka A. Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time. Molecules 2021; 26:molecules26113445. [PMID: 34204052 PMCID: PMC8200984 DOI: 10.3390/molecules26113445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 06/02/2021] [Accepted: 06/03/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.
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Affiliation(s)
- Olaf K. Horbańczuk
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska, 02-776 Warsaw, Poland; (J.W.); (A.W.)
- Correspondence:
| | - Artur Jóźwik
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.)
| | - Jarosław Wyrwisz
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska, 02-776 Warsaw, Poland; (J.W.); (A.W.)
| | - Joanna Marchewka
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.)
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska, 02-776 Warsaw, Poland; (J.W.); (A.W.)
- Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland; (A.J.); (J.M.)
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28
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Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation. J FOOD QUALITY 2021. [DOI: 10.1155/2021/1493927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The purpose of this study was to explore the correlation between protein oxidation and quality and to study the changes in various indexes of solar-dried shrimp (Penaeus vannamei) stored at 37°C and 20°C through vacuum packing and vacuum packaging with antipressure sterilization. The results showed that ΔE as well as TVB-N and carbonyl contents increased, whereas moisture and free thiol (SH) contents decreased with time. Furthermore, SDS-PAGE and scanning electron microscopy revealed protein degradation and damage of shrimp muscle microstructure during storage. A quality prediction model based on protein oxidation was established according to Arrhenius equation. Verification of shrimp quality prediction models revealed that the relative errors of the models based on SH and carbonyl contents were below 10%, indicating that these protein oxidation parameters can be used for reliable estimation of quality changes in dried shrimp during storage.
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29
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Zhang Z, Liu P, Deng X, Guo X, Mao X, Guo X, Zhang J. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110453] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Morcuende D, Vallejo-Torres C, Ventanas S, Martínez SL, Ruiz SC, Estévez M. Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP. Foods 2020; 9:E1715. [PMID: 33266450 PMCID: PMC7700604 DOI: 10.3390/foods9111715] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/15/2020] [Accepted: 11/19/2020] [Indexed: 12/16/2022] Open
Abstract
High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (Quercus ilex subsp. ballota; QI), rose hips (Rosa canina L.; RC), common hawthorn (Crataegus monogyna Jacq.; CM) and strawberry tree (Arbutus unedo L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers' purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.
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Affiliation(s)
- D. Morcuende
- IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain; (D.M.); (S.V.)
| | - C. Vallejo-Torres
- Food Engineering School, Technical State University of Quevedo, 120305 Quevedo, Ecuador;
| | - S. Ventanas
- IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain; (D.M.); (S.V.)
| | - S. L. Martínez
- Meat Quality Laboratory, Santiago del Estero National University, G4200 Santiago del Estero, Argentina;
| | - S. C. Ruiz
- National Institute of Agricultural Technology (INTA), 16003 Santiago del Estero, Argentina;
| | - M. Estévez
- IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain; (D.M.); (S.V.)
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31
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32
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Fu QQ, Liu R, Zhang W, Ben A, Wang R. In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8629-8636. [PMID: 32678614 DOI: 10.1021/acs.jafc.0c01065] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The effect of susceptibility to in vitro oxidation on the degradation of myosin isolated from beef muscles via μ-calpain or caspase-3 was examined, and the measurement of the oxidation sites of myosin heavy chains was performed. Myosin was incubated with hydroxyl free radical-generating systems, which were composed of 0.01 M FeCl3, 0.1 M ascorbic acid, and 0, 25, 50, and 100 μM H2O2 at 37 °C for 20 min. The oxidized myosin then reacted with μ-calpain or caspase-3 at 37 °C for 30 min, respectively. The results showed that protein oxidation systems in vitro resulted in different levels of myosin oxidation, leading to significant changes in the secondary structure of myosin (P < 0.05). The sodium dodecyl dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blotting results showed that in vitro oxidation promoted myosin degradation via μ-calpain or caspase-3. Proteomics research suggested that the number of myosin oxidation sites increased constantly with the increase of oxidation levels. Oxidation sites of myosin were mainly cysteine, methionine, arginine, histidine, tyrosine, lysine, and asparagine. These results indicated that oxidation using H2O2 in the range of 0-100 μM could increase the degradation of myosin via μ-calpain and caspase-3 due to increased exposure of the oxidation sites of myosin.
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Affiliation(s)
- Qing-Quan Fu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Wangang Zhang
- 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
| | - Ailing Ben
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, China
| | - Rongrong Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, China
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33
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Feng YH, Zhang SS, Sun BZ, Xie P, Wen KX, Xu CC. Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging. Foods 2020; 9:E806. [PMID: 32575353 PMCID: PMC7353465 DOI: 10.3390/foods9060806] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 06/11/2020] [Accepted: 06/17/2020] [Indexed: 12/24/2022] Open
Abstract
This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.
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Affiliation(s)
| | | | | | | | | | - Chen-Chen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (Y.-H.F.); (S.-S.Z.); (B.-Z.S.); (P.X.); (K.-X.W.)
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34
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Białek PhD DSc A, Białek PhD M, Lepionka PhD T, Tober E, Czauderna PhD M. The Quality Determination of Selected Commercial Online Purchased Edible Pomegranate Seed Oils With New Argentometric Liquid Chromatography Method. J Diet Suppl 2020; 18:351-371. [PMID: 32476512 DOI: 10.1080/19390211.2020.1770394] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The number of online-purchased dietary supplements of diversified origin is exponentially increasing. Pomegranate seed oils (PSOs)-the main dietary source of conjugated linolenic acids (CLnA)-are available as dietary supplements via the Internet. PSO samples (n = 24) were purchased from Internet shops in Poland and China. Chromatographic techniques (gas chromatography coupled with mass spectroscopy [GC-MS] for fatty acids [FAs], liquid chromatography with fluorescence detection for tocopherols, and high-performance liquid chromatography with photodiode array detection for conjugated FAs) were used. The GC-MS method enabled the quantification of 45 FAs, which indicates its superiority to previously used methods. Argentometric liquid chromatography with pre-column mild alkaline hydrolysis for analysis of structural isomers of CLnA does not need preliminary derivatization into volatile compounds, which ensures the absence of artifacts and enables the analysis of the entire conjugated FA profile. PSO differed with tocopherols and FA profile. Some PSOs contained negligible amounts of CLnA, and because of that they did not meet the criteria of valuable, unadulterated nutraceuticals. Obtained results indicate that online purchased PSO shipped from distant places of origin could have been stored in inadequate conditions (temperature, humidity), which caused i.a. deterioration of oxidative quality. Unregulated online availability of dietary supplements of low oxidative quality and nutritive value as well as their intake may be a risk rather than a benefit for consumers. Argentometric liquid chromatography can be a simple, selective, and sensitive tool for screening of dietary supplements containing conjugated FAs and should be considered as an essential way of quality assurance.
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Affiliation(s)
- Agnieszka Białek PhD DSc
- Department of Bromatology, Medical University of Warsaw, Warsaw, Poland.,Department of Animal Improvement and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Magdalenka, Poland
| | - Małgorzata Białek PhD
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Tomasz Lepionka PhD
- Laboratory of Hygiene, Food and Nutrition, Military Institute of Hygiene and Epidemiology, Warsaw, Poland
| | - Elżbieta Tober
- Department of Animal Improvement and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Magdalenka, Poland
| | - Marian Czauderna PhD
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
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35
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Reyes-Villagrana RA, Huerta-Jimenez M, Salas-Carrazco JL, Carrillo-Lopez LM, Alarcon-Rojo AD, Sanchez-Vega R, Garcia-Galicia IA. High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1763212] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | | | | | | | | | - Rogelio Sanchez-Vega
- Facultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua, Mexico
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36
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Horbańczuk OK, Kurek MA, Atanasov AG, Brnčić M, Rimac Brnčić S. The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products. Food Technol Biotechnol 2019; 57:439-447. [PMID: 32123506 PMCID: PMC7029390 DOI: 10.17113/ftb.57.04.19.6267] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Accepted: 10/22/2019] [Indexed: 12/21/2022] Open
Abstract
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.
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Affiliation(s)
- Olaf K. Horbańczuk
- Department of Technique and Food Development, Warsaw University of Life Sciences
(WULS-SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Marcin A. Kurek
- Department of Technique and Food Development, Warsaw University of Life Sciences
(WULS-SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Atanas G. Atanasov
- Institute of Genetics and Animal Breeding Polish Academy of Sciences, Jastrzębiec Postępu 36A Street, 05-552 Magdalenka, Poland
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Chernukha I, Kovalev L, Mashentseva N, Kovaleva M, Vostrikova N. Detection of protein aggregation markers in raw meat and finished products. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-1-118-123] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effect of animal and plant proteases as well as starters, or starter cultures, on protein aggregates for- mation in raw pork and beef as well as meat products was studied. The proteomic analysis of raw meat revealed that animal proteases – pepsin and trypsin – caused the aggregation of isoform 2 of protein 1 containing 4.5 LIM domains. Vacuum packaged meat showed the same results during storage, while unpacking led to the acceleration of the aggregation process due to autolysis. In addition, mixed aggregated fragments, such as muscle creatine phos- phokinase and glutathione-S-transferase, actin and perilipin, and type II keratin appeared in those samples. Starters with Pediococcus pentosaceus 31 from the Russian National Collection of Industrial Microorganisms (VKPM-8901) caused myoglobin and troponin I aggregation, while the formation of soy proteins aggregates (glycinin G1 and glyci- nin A3B4) was detected in meat products as a result of the autolysis process and the use of cholesterol-lowering star- ters. All in all, proteases which cause protein aggregation may be less effective for raw meat tenderization, whereas the proteins identified may be used as quality biomarkers.
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Affiliation(s)
| | - Leonid Kovalev
- Federal Research Center ‘Fundamentals of Biotechnology’ of the RAS
| | | | - Marina Kovaleva
- Federal Research Center ‘Fundamentals of Biotechnology’ of the RAS
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Wen R, Hu Y, Zhang L, Wang Y, Chen Q, Kong B. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Sci 2019; 156:33-43. [DOI: 10.1016/j.meatsci.2019.05.011] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 05/12/2019] [Accepted: 05/12/2019] [Indexed: 11/16/2022]
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39
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Zhao X, Wu J, Chen L, Yang H. Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage. Food Chem 2019; 293:418-428. [DOI: 10.1016/j.foodchem.2019.05.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 04/24/2019] [Accepted: 05/01/2019] [Indexed: 12/27/2022]
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Callahan ZD, Cooper JV, Lorenzen CL. Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.02.0005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to determine the impact of aging method and retail display lighting type on the discoloration and oxidation of a beef muscle with low color stability. Beef biceps femoris (BF; n = 38) were fabricated 48 h postmortem and aged for 16 d post fabrication in either wet (vacuum packaged) or dry conditions. After aging steaks (n = 9) were cut from each BF and randomly assigned to 1 of 3 retail display lengths: 1, 3, or 5 d and 3 light treatments: light emitting diode (LED), high-UV fluorescent (HFLO), or low-UV fluorescent (FLO). Steaks were removed from retail display, and were subjected to instrumental color analysis (L*, a*, b*), surface myoglobin redox forms, lipid oxidation, and metmyoglobin reducing activity. Dry aging resulted in greater (P < 0.05) redness, as determined by a*, saturation index, and hue angle values of beef BF steaks, compared to wet aging. Significant interactions (P < 0.05) between aging method and retail display day were reported for a/b ratios, hue angle, deoxymyoglobin concentrations, and lipid oxidation values. Dry aging resulted in increased (P < 0.05) lipid oxidation over the duration of retail display, as determined by thiobarbituric acid reactive substances (TBARS), in comparison to wet aging. Light by day interactions (P < 0.05) occurred for b*, metmyoglobin concentrations, oxymyoglobin concentrations, and saturation index values. Data indicate that utilization of fluorescent light sources promoted greater redness retention in a muscle with low color and oxidative stabilities over the duration of retail display in comparison to LED light sources.
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Affiliation(s)
| | - J. V. Cooper
- University of Missouri Division of Animal Sciences
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41
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Ponce J, Brooks JC, Legako JF. Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.12.0041] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Sensory evaluation was conducted to investigate the impact of packaging system and muscle type on beef flavor. Beef M. Longissimus lumborum (LL) and M. Gluteus medius (GM) steaks were produced from vacuum packaged subprimals at 14 d postmortem. Steaks were placed in various packaging types and held for 7 d prior to 48 h of retail display under continuous fluorescent lighting. Packaging types included: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2, HIOX), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6%N2, CO), rollstock (forming/non-forming films, ROLL), vacuum packaging (stored in darkness, VAC), and traditional overwrap (foam trays wrapped with polyvinyl chloride film immediately before display, OW). Steaks were evaluated after cooking by consumer panelists and a trained descriptive attribute panel. For consumer evaluation, a muscle × package type interaction (P = 0.040) occurred for juiciness. Overall liking, tenderness, and liking of flavor were influenced (P ≤ 0.003) by package type. Overall liking, liking of flavor, and tenderness of HIOX was lower (P < 0.05) than all other package types. Additionally, package type impacted (P ≤ 0.030) overall, flavor, and tenderness acceptability. Overall and flavor acceptability was the lowest (P < 0.05) for the HIOX treatment. From trained panel attribute evaluation, muscle × package type interactions were detected (P ≤ 0.021) for brown/roasted, bloody/serumy, and juiciness. Juiciness was the least (P < 0.05) desirable for GM HIOX compared to all other muscle and package type combinations. Steaks from HIOX packages had the highest (P < 0.05) ratings for oxidized and cardboardy, and were rated lowest (P < 0.05) in beef flavor ID and umami compared with all other package types. The LL had greater (P < 0.05) beef flavor ID, fat-like, umami, sweet, and overall tenderness ratings than the GM. The GM was more (P < 0.05) liver-like and oxidized compared with the LL. These data indicate a high oxygen packaging environment has the potential to accentuate negative descriptive sensory attributes and lower consumer sensory scores, while diminishing palatability in both muscles.
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42
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Garcia‐Galicia IA, Huerta‐Jimenez M, Morales‐Piñon C, Diaz‐Almanza S, Carrillo‐Lopez LM, Reyes‐Villagrana R, Estepp C, Alarcon‐Rojo AD. The impact of ultrasound and vacuum pack on quality properties of beef after modified atmosphere on display. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ivan Adrian Garcia‐Galicia
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
| | - Mariana Huerta‐Jimenez
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
| | - Carolina Morales‐Piñon
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
| | - Sergio Diaz‐Almanza
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
| | - Luis Manuel Carrillo‐Lopez
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
| | - Raul Reyes‐Villagrana
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
| | - Christopher Estepp
- Associate Professor‐Agricultural Education. Animal Science DepartmentSul Ross State University Alpine Texas
| | - Alma Delia Alarcon‐Rojo
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico
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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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Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening. Meat Sci 2019; 147:144-154. [DOI: 10.1016/j.meatsci.2018.09.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 08/10/2018] [Accepted: 09/11/2018] [Indexed: 12/14/2022]
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45
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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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Jaberi R, Kaban G, Kaya M. Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:421-429. [PMID: 30145867 PMCID: PMC6409465 DOI: 10.5713/ajas.18.0391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Accepted: 08/22/2018] [Indexed: 01/08/2023]
Abstract
OBJECTIVE In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. METHODS After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at 2°C±0.5°C for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) analyses. RESULTS In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, a* value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in a* value were observed in VP samples during storage. In contrast, the mean value of L* was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. CONCLUSION The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the a* value. On the other hand, similar microbiological results were obtained in both packing methods.
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Affiliation(s)
- Rahimeh Jaberi
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
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Hou M, Liu D, Xu X, Zhou G, Li C. Effect of postmortem aging time on flavor profile of stewed pork rib broth. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479859] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Miaomiao Hou
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Dongmei Liu
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinglian Xu
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guanghong Zhou
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Chunbao Li
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
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48
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Holman BWB, Kerry JP, Hopkins DL. Meat packaging solutions to current industry challenges: A review. Meat Sci 2018; 144:159-168. [PMID: 29724528 DOI: 10.1016/j.meatsci.2018.04.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/19/2018] [Accepted: 04/23/2018] [Indexed: 12/18/2022]
Abstract
Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness - to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
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Polkinghorne RJ, Philpott J, Perovic J, Lau J, Davies L, Mudannayake W, Watson R, Tarr G, Thompson JM. The effect of packaging on consumer eating quality of beef. Meat Sci 2018; 142:59-64. [PMID: 29660545 DOI: 10.1016/j.meatsci.2018.04.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 03/23/2018] [Accepted: 04/03/2018] [Indexed: 11/25/2022]
Abstract
This experiment examined 3 packaging systems: overwrap packaging using oxygen permeable film (OWP); vacuum skin packaging (VSP) and modified atmosphere packaging (MAP, 80%O2 and 20%CO2) on consumer sensory. Three primals from 48 carcasses were aged in vacuum packs for 5, 12 or 40 days. Steaks from longissimus lumborum, gluteus medius and psoas major muscles were packed in OWP, VSP and MAP for 9 days. Untrained consumers scored grilled steaks for tenderness, juiciness, liking of flavour and overall acceptability. Steaks in MAP had 10-12 points lower sensory scores (on a 100 point scale) compared to the OWP, or VSP systems (P < 0.001). The packaging effect was independent of days aging and muscle. It was concluded that high oxygen MAP has the potential to be included as an input variable in the Meat Standards Australia beef grading model. This would be contingent upon research into when the MAP effect occurred and the effect of using different gas mixtures on eating quality.
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Affiliation(s)
- R J Polkinghorne
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW 2338, Australia
| | - J Philpott
- Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW 2338, Australia
| | - Jessira Perovic
- MSA, The Short Run, University of New England, Armidale, NSW 2351, Australia
| | - J Lau
- MSA, The Short Run, University of New England, Armidale, NSW 2351, Australia
| | - L Davies
- Teys Australia Pty Ltd, 2728, Logan Road, Eight Mile Plains, QLD 4113, Australia
| | - W Mudannayake
- Teys Australia Pty Ltd, Lakes Creek Rd, North Rockhampton, QLD 4701, Australia
| | - R Watson
- School of Mathematics and Statistics, University of Melbourne, VIC 3010, Australia
| | - G Tarr
- School of Mathematics and Statistics, The University of Sydney, NSW 2006, Australia
| | - J M Thompson
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia.
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50
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Onopiuk A, Półtorak A, Wierzbicka A. The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13619] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland
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