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Yu Y, Wei Y, Chen S, Wang Y, Huang H, Li C, Wang D, Shi W, Li J, Zhao Y. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice. Food Chem 2024; 451:139502. [PMID: 38701732 DOI: 10.1016/j.foodchem.2024.139502] [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: 02/29/2024] [Revised: 04/18/2024] [Accepted: 04/25/2024] [Indexed: 05/05/2024]
Abstract
In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water-holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively (P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca2+-ATPase activity decreased from 119.33 to 89.29 μmol/g prot and 0.85 to 0.46 μmolPi/mg prot/h, respectively (P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca2+-ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation.
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Affiliation(s)
- Ye Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Ya Wei
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China.
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2
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Li J, Wang Q, Liang R, Mao Y, Hopkins DL, Li K, Yang X, Luo X, Zhu L, Zhang Y. Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef. Meat Sci 2024; 215:109540. [PMID: 38795696 DOI: 10.1016/j.meatsci.2024.109540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/12/2024] [Accepted: 05/14/2024] [Indexed: 05/28/2024]
Abstract
In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 °C until the core temperature achieved to -7 °C), superchilling (-1 °C) and fast frozen (-38 °C until the core temperature achieved to -18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.
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Affiliation(s)
- Jiqiang Li
- 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Qiantong Wang
- 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, 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; National R&D Center for Beef Processing Technology, 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, China; Canberra, Australian Capital Territory, 2903, Australia
| | - Ke Li
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Lixian Zhu
- 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, 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; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China.
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Zhang X, Zhong S, Kong L, Wang X, Yu J, Peng X. Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze-Thawed Spanish Mackerel Surimi Balls. Foods 2024; 13:403. [PMID: 38338537 PMCID: PMC10855621 DOI: 10.3390/foods13030403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of Scomberomorus niphoniu surimi balls to retain water after repeated freeze-thaw (F-T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment. The cooking loss, water retention, total sulfhydryl content, and carbonyl content of each group were all measured. Notably, it was found that the surimi balls' capacity to hold onto water and fend off oxidation was enhanced in a dose-dependent manner by the addition of WPH. Furthermore, the results showed that the 15% WPH added to the surimi balls effectively decreased protein oxidation in the F-T cycles and ameliorated the texture deterioration of surimi balls induced by repeated F-T, laying a theoretical foundation for the industrial application of WPH in surimi products.
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Affiliation(s)
- Xiaowen Zhang
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Shaojing Zhong
- Yantai New Era Health Industry Daily Chemical Co., Ltd., Yantai 264005, China;
| | - Lingru Kong
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Xiaohan Wang
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Juan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
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Zheng Y, Wang X. Adequate pre-freezing handling slows the quality deterioration of frozen obscure pufferfish: Revealed by untargeted metabolomics. Food Res Int 2023; 173:113423. [PMID: 37803762 DOI: 10.1016/j.foodres.2023.113423] [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: 07/10/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
To investigate the effect of different pre-freezing handling methods on the frozen quality of farmed obscure pufferfish, live pufferfish were treated with commercial slaughter (CS), spinal cord cutting (SCC), or spinal cord cutting and precooling (SCCP) before freezing. The metabolic status was evaluated by metabolomics before freezing, and quality attributes were analyzed through the water-holding capacity and texture properties of dorsal muscle during frozen storage. The results showed that quality loss followed the order of CS > SCC > SCCP, as revealed by thawing loss, cooking loss, and springiness. A total of 654 metabolites were identified from pufferfish samples; 33 and 25 differential metabolites were screened from the SCC/CS and SCCP/CS groups, respectively. Different pre-freezing handling methods significantly affected arginine and histidine metabolism, fatty acid biosynthesis, and purine metabolism, which may inhibit protein denaturation and ice crystal growth, thereby slowing the quality degradation of frozen pufferfish.
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Affiliation(s)
- Yao Zheng
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, PR China; East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; College of Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
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5
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Lyu J, Puolanne E, Ertbjerg P. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation. Meat Sci 2023; 198:109094. [PMID: 36608417 DOI: 10.1016/j.meatsci.2022.109094] [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: 11/10/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/03/2023]
Abstract
The effect of pre-rigor temperature incubation on the activity and distribution in sarcoplasmic and myofibrillar fractions of calpains, and meat quality attributes was investigated. Porcine longissimus thoracis muscles were incubated pre-rigor at 14, 22, 30 and 38 °C to 6 h postmortem, followed by another 2 h incubation at 14 °C. Thereafter, muscles were stored at 2 °C for 1 or 4 days. With higher pre-rigor temperature, sarcoplasmic Ca2+ concentration, purge loss and myofibril-bound calpain-1 content increased, while shear force declined. Water-holding capacity of isolated myofibrils was lower after pre-rigor incubation at 38 °C. Desmin and troponin T degradation, and myofibril fragmentation was greater upon incubation of isolated myofibrils with added Ca2+ in the order 800 μM Ca2+ > 40 μM Ca2+ > no Ca2+, suggesting that calpain-1 and calpain-2 were associated to myofibrils and proteolytically active with sufficient Ca2+. Activity of myofibril-bound calpain-1 in muscle incubated pre-rigor at 22 and 30 °C were higher than when incubated at 14 and 38 °C. These results indicate that calpains translocate from the sarcoplasm onto myofibrils with higher pre-rigor temperature to 30 °C and the proteolytic potential of myofibril-associated calpains is thereby increased.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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6
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Zhumanova G, Zinina O, Rebezov M, Shariati MA, Moldabayeva Z, Khayrullin M, Baybalinova G, Toleubekova S, Mirasheva G. The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs. POTRAVINARSTVO 2022. [DOI: 10.5219/1786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.
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7
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Cheng H, Song S, Park TS, Kim GD. Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution. Poult Sci 2022; 101:102185. [PMID: 36219890 PMCID: PMC9552107 DOI: 10.1016/j.psj.2022.102185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 09/07/2022] [Accepted: 09/11/2022] [Indexed: 12/01/2022] Open
Abstract
The proteolysis trends and meat quality of the chicken pectoralis major (PM) and iliotibialis (IL) muscles stored at 4°C for 7 d were investigated. After 7 d of storage, the purge loss was higher (P < 0.05) in PM than in IL muscle. The difference in the composition of muscle fibers between PM (100% fast type) and IL (88.85% fast and 11.15% slow types) resulted in differences in proteolysis. Fructose-bisphosphate aldolase, troponin I, myosin heavy chain, and malate dehydrogenase exhibited the same tendencies, but pyruvate kinase, creatine kinase, L-lactate dehydrogenase, and triosephosphate isomerase exhibited different tendencies in the 2 muscles. The activity of cathepsin B was higher in PM than in IL during storage (P < 0.05). These results indicate that the proteolysis trend and changes in meat quality during cold storage are dependent on the different muscle fiber characteristics.
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Wu J, Li C, Li L, Yang X, Wang Y, Zhou W. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhang Y, Kim Y, Puolanne E, Ertbjerg P. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review. Meat Sci 2022; 190:108841. [DOI: 10.1016/j.meatsci.2022.108841] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/13/2022] [Accepted: 05/01/2022] [Indexed: 01/08/2023]
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10
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Lyu J, Ertbjerg P. Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: New insights on protein degradation. Food Chem 2022; 372:131347. [PMID: 34818749 DOI: 10.1016/j.foodchem.2021.131347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 10/02/2021] [Accepted: 10/04/2021] [Indexed: 11/04/2022]
Abstract
The subcellular distribution of calpain-1 and -2 and the proteolytical activity of myofibril-bound calpains in pork were investigated during 12 days cold storage. The content of sarcoplasmic calpain-1 decreased during storage while myofibril-bound calpain-1 content first increased (P < 0.05) to 17% of that of 12 h-sarcoplasmic calpain-1 on day 6 followed by a gradual decrease with subsequent storage, suggesting that calpain-1 gradually translocated from sarcoplasm to myofibrils during the initial 6 days of postmortem storage. Intact desmin decreased (P < 0.05) after incubation of myofibrils with 0.05 mM Ca2+, and this was more pronounced with 5 mM Ca2+ (P < 0.05). Ca2+ titration curves of day 6 myofibrils showed two distinct proteolytic activities becoming activated in the range 0.03 to 0.06 mM and 0.4 to 0.8 mM Ca2+, respectively. The results suggest that both calpain-1 and calpain-2 binds to myofibrils during storage and subsequently degrade structural proteins including desmin.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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12
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Wang J, Li J, Wang R, Xu F, Zeng X. Improving water retention of chicken breast meats by CaCl
2
combined with pulsed electric fields. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jiachen Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Jian Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Rui Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Fei‐Yue Xu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
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13
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Domínguez R, Pateiro M, Munekata PES, Zhang W, Garcia-Oliveira P, Carpena M, Prieto MA, Bohrer B, Lorenzo JM. Protein Oxidation in Muscle Foods: A Comprehensive Review. Antioxidants (Basel) 2021; 11:60. [PMID: 35052564 PMCID: PMC8773412 DOI: 10.3390/antiox11010060] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 12/26/2022] Open
Abstract
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Benjamin Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
- Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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Zhao W, Yu D, Xia W. Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices. Int J Biol Macromol 2021; 193:847-855. [PMID: 34740680 DOI: 10.1016/j.ijbiomac.2021.10.190] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/11/2021] [Accepted: 10/26/2021] [Indexed: 01/13/2023]
Abstract
Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp fillets were studied. Generally, the quality degradation of carp fillets was remarkably alleviated using coatings when compared to the control. As suggested by microbial enumeration and high-throughput sequencing, protective coatings were conductive to inhibit bacteria growth, especially spoilage bacteria of Pseudomonas. As a result, the indicator related to bacteria such as total volatile basic nitrogen (TVB-N) and K value had lower levels in coating groups than that in control. In addition, coating also slowed down the deterioration of physical properties of color, texture and water holding capacity in fillets, giving fillets a better edible quality. By contrast, the fillets treated by composite coatings had better quality during storage when compared to chitosan coating alone, and a relatively good synergistic antibacterial effect between chitosan and extracts was also observed, especially for CH-GTE. Overall, the best performance to inhibit quality deterioration was recorded in CH-GTE, with the lowest values of TVB-N, TBARS, K-value and water loss, and highest values of shear force and sensory preference among groups.
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Affiliation(s)
- Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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15
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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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16
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Yang B, Chen T, Li H, Li Y, Yang R. Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity. Meat Sci 2021; 176:108472. [DOI: 10.1016/j.meatsci.2021.108472] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 02/16/2021] [Accepted: 02/17/2021] [Indexed: 12/19/2022]
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17
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Zhang Y, Magro A, Puolanne E, Zotte AD, Ertbjerg P. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C. Meat Sci 2021; 176:108468. [PMID: 33636547 DOI: 10.1016/j.meatsci.2021.108468] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/05/2021] [Accepted: 02/10/2021] [Indexed: 11/30/2022]
Abstract
This study aimed to investigate the effect of storage at -3 °C on myofibrillar protein in fast or slow frozen pork. Five pork loins at 48 h post-mortem were subjected to either fast (cold metal plate/-80 °C) or slow freezing (still air/-20 °C) followed by storage at -3 °C for 0, 1, 3, and 7 days before thawing. Freezing rate significantly influenced myofibrillar proteins within 3 days at -3 °C, evidenced by higher thaw loss, higher surface hydrophobicity and reduced water-holding of myofibrils, and accelerated appearance of a myosin-4 fragment (160 kDa) in slow freezing. However, these observed differences disappeared after 7 days of storage at -3 °C. The meat pH after thawing did not differ between fast and slow freezing rate. However, the pH values after thawing in both groups decreased with extended storage at -3 °C. Our results suggest that the beneficial effects of fast freezing are gradually lost by holding at -3 °C due to more extensive protein denaturation.
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Affiliation(s)
- Yuemei Zhang
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Arianna Magro
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Padova, Italy
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Padova, Italy
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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18
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Wang B, Xu CC, Liu C, Qu YH, Zhang H, Luo HL. The Effect of Dietary Lycopene Supplementation on Drip Loss during Storage of Lamb Meat by iTRAQ Analysis. Antioxidants (Basel) 2021; 10:antiox10020198. [PMID: 33573002 PMCID: PMC7911479 DOI: 10.3390/antiox10020198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 12/16/2022] Open
Abstract
This study was designed to investigate the impact of dietary lycopene (antioxidant extracted from tomato) supplementation on postmortem antioxidant capacity, drip loss and protein expression profiles of lamb meat during storage. Thirty male Hu lambs were randomly divided into three treatment groups and housed in individual pens and received 0, 200 or 400 mg·kg−1 lycopene in their diet, respectively. All lambs were slaughtered after 3 months of fattening, and the longissimus thoracis (LT) muscle was collected for analyses. The results indicated that drip loss of LT muscle increased with storage days (P < 0.05). After storage for 7 days, significantly lower drip loss of meat was found in fed the lycopene-supplemented diet (P < 0.05). Dietary lycopene supplementation increased the activity of antioxidant enzymes (total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT)) (P < 0.05) and decreased the thiobarbituric acid reactive substance (TBARS) and carbonyl contents (P < 0.05). During the storage period (days 0, 5 and 7), a number of differentially abundant proteins (DAPs), including oxidases, metabolic enzymes, calcium channels and structural proteins, were identified based on iTRAQ data, with roles predominantly in carbon metabolism, oxidative phosphorylation, cardiac muscle contraction and proteasome pathways, and which contribute to decreased drip loss of lamb meat during storage. It can be concluded that dietary lycopene supplementation increased antioxidant capacity after slaughter, and the decreased drip loss during postmortem storage might occur by changing the expression of proteins related to enzyme activity and cellular structure in lamb muscle.
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Affiliation(s)
- Bo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, NO.2 Yuanmingyuan West Road, Haidian, Beijing 100193, China; (B.W.); (C.-c.X.); (C.L.); (Y.-h.Q.)
| | - Chen-chen Xu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, NO.2 Yuanmingyuan West Road, Haidian, Beijing 100193, China; (B.W.); (C.-c.X.); (C.L.); (Y.-h.Q.)
| | - Ce Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, NO.2 Yuanmingyuan West Road, Haidian, Beijing 100193, China; (B.W.); (C.-c.X.); (C.L.); (Y.-h.Q.)
| | - Yang-hua Qu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, NO.2 Yuanmingyuan West Road, Haidian, Beijing 100193, China; (B.W.); (C.-c.X.); (C.L.); (Y.-h.Q.)
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China;
| | - Hai-ling Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, NO.2 Yuanmingyuan West Road, Haidian, Beijing 100193, China; (B.W.); (C.-c.X.); (C.L.); (Y.-h.Q.)
- Correspondence: ; Tel./Fax: +86-010-62734597
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19
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Lan W, Liu J, Hu X, Xiao L, Sun X, Xie J. Evaluation of quality changes in big‐eye tuna (
Thunnus obesus
) based on near‐infrared reflectance spectroscopy (
NIRS
) and low field nuclear magnetic resonance (
LF‐NMR
). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai China
| | - Jiali Liu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xiaoyu Hu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Lei Xiao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xiaohong Sun
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai China
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20
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Lyu J, Ertbjerg P. Ca 2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation. Meat Sci 2020; 172:108364. [PMID: 33161219 DOI: 10.1016/j.meatsci.2020.108364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 10/16/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to investigate the role of Ca2+ in the process of calpain-2 becoming associated to myofibrils and the potential of myofibril-bound calpain to degrade myofibrillar proteins. Different Ca2+ concentrations were applied to myofibrils mixed with partially purified calpain-2. Ca2+ induced binding of calpain to myofibrils in a concentration-dependent manner. The half-maximal Ca2+ requirements for binding of calpain-2 to myofibrils and for calpain-2 proteolysis of myofibrils were 0.60 mM and 0.29 mM, respectively. To investigate the proteolytic activity of myofibril-bound calpain, a mixture of myofibrils and calpain-2 was briefly incubated with Ca2+. Unbound calpain was removed by washing with a Ca2+-free buffer. The myofibril-bound calpain maintained proteolytic activity and degraded desmin when re-activated with Ca2+. In conclusion, the results suggest that an increase in Ca2+ will activate and induce binding of calpain to myofibrils. Subsequently, calpain is relatively tightly bound and proteolytically active.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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21
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A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants. Foods 2020; 9:foods9111587. [PMID: 33147731 PMCID: PMC7694041 DOI: 10.3390/foods9111587] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/30/2020] [Accepted: 10/30/2020] [Indexed: 11/17/2022] Open
Abstract
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.
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22
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Li Y, Zhuang S, Liu Y, Zhang L, Liu X, Cheng H, Liu J, Shu R, Luo Y. Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage. Food Microbiol 2020; 91:103492. [DOI: 10.1016/j.fm.2020.103492] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 03/18/2020] [Accepted: 03/18/2020] [Indexed: 12/20/2022]
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23
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Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing. Food Chem 2020; 324:126892. [DOI: 10.1016/j.foodchem.2020.126892] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 04/06/2020] [Accepted: 04/20/2020] [Indexed: 11/21/2022]
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24
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Lourenço SC, Fraqueza MJ, Fernandes MH, Moldão-Martins M, Alves VD. Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants (Basel) 2020; 9:E667. [PMID: 32722611 PMCID: PMC7464604 DOI: 10.3390/antiox9080667] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/21/2020] [Accepted: 07/21/2020] [Indexed: 01/09/2023] Open
Abstract
Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.
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Affiliation(s)
- Sofia C. Lourenço
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| | - Maria João Fraqueza
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;
| | - Maria Helena Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;
| | - Margarida Moldão-Martins
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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25
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Li Y, Jia S, Hong H, Zhang L, Zhuang S, Sun X, Liu X, Luo Y. Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation. Food Microbiol 2020; 91:103495. [PMID: 32539953 DOI: 10.1016/j.fm.2020.103495] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 01/11/2020] [Accepted: 03/17/2020] [Indexed: 01/08/2023]
Abstract
In this study, we evaluated the contributions of three bacteria (Pseudomonas versuta, Shewanella putrefaciens, and Aeromonas sobria) to the proteolysis, biogenic amines formation, volatile organic compounds accumulation, lipid oxidation, nucleotide catabolism, discoloration, and water migration of bream flesh during chilled storage. The results showed that P. versuta exhibited hydrolyzing activity against sarcoplasmic proteins, and all three strains could degrade myofibrillar proteins, specifically actin. The highest producer of putrescine was S. putrefaciens, which reached a maximum level 5.05 mg/kg after 14 days. Compared with the A. sobria group, hypoxanthine riboside degraded faster in samples inoculated with P. versuta or S. putrefaciens, A. sobria, P. versuta, and S. putrefaciens were responsible for the production of alcohol and aldehydes, whereas only S. putrefaciens produced thiophene and partial esters. Fish flesh inoculated with P. versuta, S. putrefaciens, and A. sobria presented slight green, yellow, and pink discoloration, respectively.
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Affiliation(s)
- Yan Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Shiliang Jia
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xiaohui Sun
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xiaochang Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China; Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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26
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Kasprzyk A, Stadnik J, Stasiak D. Technological and nutritional properties of meat from female wild boars ( Sus scrofa scrofa L.) of different carcass weights. Arch Anim Breed 2019; 62:597-604. [PMID: 34084893 PMCID: PMC8137859 DOI: 10.5194/aab-62-597-2019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Accepted: 11/18/2019] [Indexed: 11/11/2022] Open
Abstract
The aim of this work was to assess the technological and nutritional quality of meat from female wild boars. The muscle samples - Musculus longissimus thoracis et lumborum (LTL) and Musculus semimembranosus (SM) - were taken from a total of 40 female wild boar after a hunt. Carcasses were allocated to five groups according to weight (group I - 30 ± 5 kg; group II - 45 ± 4.9 kg; group III - 60 ± 4.7 kg; group IV - 75 ± 5.2 kg; group V - 90 ± 5 kg). Studies that have been carried out have shown that technological and nutritional properties of meat from wild boars depend on the mass of carcasses and the type of muscle. The pH of analyzed wild boar meat proved that there was normal glycolysis and glycogenolysis progress in all groups. The water holding capacity (WHC) of SM muscles from the lowest-weight carcasses was significantly ( P ≤ 0.01 ) lower as compared to the heavier carcasses. There were significant differences ( P ≤ 0.01 ) in the shear force of the LTL muscle between groups I, IV and V. The muscles cut from carcasses of a higher mass represent higher values of this parameter. The higher-mass carcasses were characterized by a darker color, which resulted from the higher concentration of myoglobin. The protein concentration increased with carcass weight. A similar effect of carcass weight on the content of intramuscular fat (IMF) was found. Due to the low calorie content, the meat of young wild boar may be an interesting and attractive component of the diet.
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Affiliation(s)
- Anna Kasprzyk
- Department of Pig Breeding and Biotechnology, Institute of Animal Breeding and Biodiversity Conservation,
University of Life Sciences in
Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology, Faculty of Food
Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8,
20-704 Lublin, Poland
| | - Dariusz Stasiak
- Department of Animal Raw Materials Technology, Faculty of Food
Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8,
20-704 Lublin, Poland
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27
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Merenkova S, Zinina O, Loretts O, Neverova O, Sharaviev P. Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/111865] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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28
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Suliman GM, Al-Owaimer AN, Hussein EOS, Abuelfatah K, Othman MB. Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:1332-1338. [PMID: 32054218 PMCID: PMC7322637 DOI: 10.5713/ajas.19.0589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 10/03/2019] [Indexed: 12/02/2022]
Abstract
Objective Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed. Methods Thirty-six male camels (12 for each age group) were used. The Longissimus dorsi muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes. Results Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo. Conclusion Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.
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Affiliation(s)
- Gamaleldin Mustafa Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia.,Department of Meat Production, Faculty of Animal Production, University of Khartoum, P.O Box 60, 11451 Khartoum North, Sudan
| | - Abdullah Naser Al-Owaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - Elsayed Osman Swelum Hussein
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - Kamaleldin Abuelfatah
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, P.O Box 60, 11451 Khartoum North, Sudan
| | - Moath Badr Othman
- Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
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Mikołajczak B, Iwańska E, Spychaj A, Danyluk B, Montowska M, Grześ B, Banach JK, Żywica R, Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Sci 2019; 158:107906. [PMID: 31398624 DOI: 10.1016/j.meatsci.2019.107906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/17/2019] [Accepted: 07/30/2019] [Indexed: 01/08/2023]
Abstract
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
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Affiliation(s)
- B Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - E Iwańska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - A Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Danyluk
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Montowska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Grześ
- Department of Meat and Fat Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - J K Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - R Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - E Pospiech
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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30
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Wyrwisz J, Moczkowska M, Kurek MA, Karp S, Atanasov AG, Wierzbicka A. Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time. Molecules 2019; 24:E757. [PMID: 30791529 PMCID: PMC6412459 DOI: 10.3390/molecules24040757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/14/2019] [Accepted: 02/18/2019] [Indexed: 02/04/2023] Open
Abstract
Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner⁻Bratzler shear force (WBSF) value, cooking loss (CL), and color of longissimus lumborum muscle, depending on aging time. The prediction model satisfactorily estimated the WBSF on day 1 and day 7 of aging as well as a* color parameter on day one and CL on day 21. This could be explained by the fact that during beef aging, the physicochemical structure of meat becomes more uniform and less differentiation of raw data is observed. There is still a challenge to obtain a verifiable model for the prediction of physical properties, using NIR, by utilizing more varied raw data.
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Affiliation(s)
- Jarosław Wyrwisz
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Małgorzata Moczkowska
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Marcin Andrzej Kurek
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Sabina Karp
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland.
- Department of Pharmacognosy, University of Vienna, 1090 Vienna, Austria.
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
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31
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Zhang Y, Ertbjerg P. Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin. Meat Sci 2018; 145:375-382. [DOI: 10.1016/j.meatsci.2018.07.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 10/28/2022]
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32
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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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33
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Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Sci 2018; 143:104-113. [PMID: 29730528 DOI: 10.1016/j.meatsci.2018.04.032] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 10/17/2022]
Abstract
Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.
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Affiliation(s)
| | | | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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34
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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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35
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Zou Y, Zhang K, Bian H, Zhang M, Sun C, Xu W, Wang D. Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Process Biochem 2018. [DOI: 10.1016/j.procbio.2017.11.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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36
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Bao Y, Boeren S, Ertbjerg P. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding. Meat Sci 2018; 135:102-108. [DOI: 10.1016/j.meatsci.2017.09.011] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 09/21/2017] [Accepted: 09/22/2017] [Indexed: 01/22/2023]
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