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Kong D, Liu J, Wang J, Chen Q, Liu Q, Sun F, Kong B. Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein. Food Chem 2024; 459:140430. [PMID: 39024870 DOI: 10.1016/j.foodchem.2024.140430] [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: 04/24/2024] [Revised: 06/30/2024] [Accepted: 07/10/2024] [Indexed: 07/20/2024]
Abstract
This study evaluated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on the physicochemical, thermal stability, rheological, and structural properties of porcine longissimus dorsi myofibrillar protein (MP). UPT treatment significantly improved protein solubility (73.10%) and reduced protein turbidity (0.123) compared with AT, WT, and PT treatments (P < 0.05). UPT treatment reduced the MP particle size (635.50 nm) and zeta potential (-6.38 mV) compared with AT and WT treatments (P < 0.05), which was closer to that of the fresh sample. UPT treatment also maintained the MP surface hydrophobicity and thermal stability. UPT treatment improved the MP rheological properties of the sample. In addition, UPT treatment effectively protected the MP secondary and tertiary structures. In conclusion, UPT treatment better maintained the MP physicochemical, thermal stability, rheological, and structural properties of thawed porcine longissimus dorsi. Therefore, UPT treatment can be considered as an effective thawing method.
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Affiliation(s)
- Dewei Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Qin L, Li H, Lu H, Chen J, Wang H, Liao E. Tandem Mass Tag-based proteomic analysis of protein changes in superchilled crayfish (Procambarus clarkii) presoaked with carrageenan oligosaccharides. Food Chem 2024; 457:140126. [PMID: 38936119 DOI: 10.1016/j.foodchem.2024.140126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 06/10/2024] [Accepted: 06/13/2024] [Indexed: 06/29/2024]
Abstract
To assess the effectiveness of carrageenan oligosaccharides (COs) in enhancing superchilling storage of crayfish, the physicochemical features of muscle and protein abundance in the refrigerated sample (RS), superchilled sample (SS) and COs soaked superchilled sample (CS) were evaluated. Microstructural and SDS-PAGE analyses suggested that CS exhibited fewer pores, with a microstructure and protein subunits distribution more similar to RS. Tandem Mass Tags quantitative proteomic analysis revealed 66 up-regulated differentially abundant proteins (DAPs) in the CS vs. SS batch, including myosin light chain 2, neural cadherin, integrin beta, lectin-like protein, toll-1, reticulon-1, and moesin/ezrin/radixin homolog 1, which facilitate cells adhesion and maintain membrane/cytoskeleton integrity. Eukaryotic Clusters of Orthologous Groups results confirmed that COs treatment increased the stability of crayfish myofibrillar proteins by up-regulating DAPs, which were concentrated in functional categories such as "posttranslation modification, protein turnover, chaperones", "signal transduction mechanisms", "energy production and conversion", and "cytoskeleton".
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Affiliation(s)
- Lerong Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Han Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Lu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China.
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3
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Wei Q, Pan C, Pu H, Sun DW, Shen X, Wang Z. Prediction of freezing point and moisture distribution of beef with dual freeze-thaw cycles using hyperspectral imaging. Food Chem 2024; 456:139868. [PMID: 38870825 DOI: 10.1016/j.foodchem.2024.139868] [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: 10/14/2023] [Revised: 05/24/2024] [Accepted: 05/26/2024] [Indexed: 06/15/2024]
Abstract
The freezing point (FP) is an important quality indicator of the superchilled meat. Currently, the potential of hyperspectral imaging (HSI) for predicting beef FP as affected by multiple freeze-thaw (F-T) cycles was explored. Correlation analysis revealed that the FP had a negative correlation with the proportion of bound water (P21) and a positive correlation with the proportion of immobilized water (P22). Moreover, the optimal wavelengths were selected by principal component analysis (PCA). Principal component regression (PCR) and partial least squares regression (PLSR) models were successfully developed based on the optimal wavelengths for predicting FP with determination coefficient in prediction (RP2) of 0.76, 0.76 and root mean square errors in prediction (RMSEP) of 0.12, 0.12, respectively. Additionally, PLSR based on full wavelengths was established for predicting P21 with RP2 of 0.80 and RMSEP of 0.67, and PLSR based on the optimal wavelengths was established for predicting P22 with RP2 of 0.87 and RMSEP of 0.66. The results show the potential of hyperspectral technology to predict the FP and moisture distribution of meat as a nondestructive method.
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Affiliation(s)
- Qingyi Wei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Chaoying Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | | | - Zhe Wang
- Hefei Hualing Co., Ltd, Hefei 230000, China
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4
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Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle. Food Chem 2024; 454:139784. [PMID: 38815321 DOI: 10.1016/j.foodchem.2024.139784] [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: 12/12/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/01/2024]
Abstract
This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (-5 to -1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation.
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Affiliation(s)
- Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Huangbing Yao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ankun Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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5
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Yan S, Du Z, Liu C, Yu D, Zhu Z, Xu J, Xia W, Xu Y. Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties. Food Chem 2024; 451:139456. [PMID: 38670022 DOI: 10.1016/j.foodchem.2024.139456] [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: 04/13/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
Frozen surimi quality generally correlates with oxidation, but impacts of protein oxidation on salt-dissolved myofibrillar protein (MP) sol in surimi remain unclear. Hence, physicochemical and gelling properties of MP sol with different oxidation degrees were investigated subjected to freeze-thaw cycles. Results showed that mild oxidation (≤1 mmol/L) improved unfrozen MP gel quality with lowest cooking loss (3.29 %) and highest hardness (829.76 N). Whereas, oxidized sol suffering freeze-thawing degenerated severely, showing reduction of 23.85 % of salt soluble protein contents with H2O2 concentrations of 10 mmol/L. Shearing before heating influenced gelling properties of freeze-thawed sol, depending on oxidation levels. Oxidized gel with shearing displayed disorganized network structures, whereas gel without shearing displayed relatively complete appearances without holes under high oxidation condition (10 mmol/L). Overall, freeze-thaw process aggravated denaturation extents of MP sol subjected to oxidation, further causing high water loss and yellow color of heat-induced gel, especially to gel with shearing.
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Affiliation(s)
- Sunjie Yan
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Zhiyin Du
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Cikun Liu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Zhifei Zhu
- Mekong Fishery Industry Co., Ltd, Veun Kham Village, Don Khong, Champassak, Laos; Shenzhen CF Marine Technology Co., Ltd., 140 Jinye Ave, Shenzhen 518116, Guangdong, China
| | - Junmin Xu
- Mekong Fishery Industry Co., Ltd, Veun Kham Village, Don Khong, Champassak, Laos; Shenzhen CF Marine Technology Co., Ltd., 140 Jinye Ave, Shenzhen 518116, Guangdong, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
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Fan X, Ma M, Liu P, Deng X, Zhang J. Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro. Foods 2024; 13:2531. [PMID: 39200458 PMCID: PMC11354168 DOI: 10.3390/foods13162531] [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: 07/11/2024] [Revised: 07/28/2024] [Accepted: 07/28/2024] [Indexed: 09/02/2024] Open
Abstract
The most frequently occurring protein modification in fish postmortem is oxidization, which further affects meat quality through multiple biochemical pathways. To investigate how hydroxyl radicals affect the structure of cathepsin H and its ability to break down myofibrillar proteins in Coregonus peled, cathepsin H was oxidized with 0, 0.1, 0.5, 1, 5, and 10 mM H2O2 and subsequently incubated with isolated myofibrillar proteins. The results showed that as the H2O2 concentration increased, the carbonyl and sulfhydryl contents of cathepsin H significantly increased and decreased, respectively. There were noticeable changes in the α-helix structures and a gradual reduction in UV absorbance and fluorescence intensity, indicating that oxidation can induce the cross-linking and aggregation of cathepsin H. These structural changes further reduced the activity of cathepsin H, reaching its lowest at 10 mM H2O2, which was 53.63% of the activity at 0 mM H2O2. Moreover, desmin and troponin-T all degraded at faster rates when cathepsin H and myofibrillar proteins were oxidized concurrently as opposed to when cathepsin H was oxidized alone. These findings provide vital insights into the interaction mechanism between oxidation, cathepsin H, as well as myofibrillar protein degradation, laying a groundwork for understanding the molecular mechanisms underlying changes in fish meat quality after slaughter and during processing.
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Affiliation(s)
- Xuemei Fan
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (X.F.); (M.M.); (P.L.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Mengjie Ma
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (X.F.); (M.M.); (P.L.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Pingping Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (X.F.); (M.M.); (P.L.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (X.F.); (M.M.); (P.L.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (X.F.); (M.M.); (P.L.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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7
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Yan S, Ding Y, Du Z, Xu Y, Yu D, Wang B, Xia W. Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process. Food Chem 2024; 461:140824. [PMID: 39146683 DOI: 10.1016/j.foodchem.2024.140824] [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: 05/30/2024] [Revised: 07/22/2024] [Accepted: 08/08/2024] [Indexed: 08/17/2024]
Abstract
Frozen surimi sol incline to protein oxidation, but the quality control strategies based on oxidation remain limited. Hence, the antioxidant and cryoprotective effects of γ-polyglutamic acid (γ-PGA) on freeze-thawed salt-dissolved myofibrillar protein (MP) sol were investigated. Results showed that γ-PGA could effectively regulate protein oxidation of MP sol during freeze-thawing with lower carbonyl contents and less oxidative cross-linking. Meanwhile, γ-PGA primely maintained sol protein structures, showing reduction of 15.28% of salt soluble protein contents at γ-PGA addition of 0.04% under unoxidized condition. Additionally, compared to the control group without oxidation treatment, cooking loss of heat-induced gel with 0.04% γ-PGA decreased by 47.19%, while gel strength obviously increased by 57.22% respectively. Overall, moderate γ-PGA addition (0.04%) could inhibit protein oxidation of sol, further improving frozen stability of sol through hydrogen bonds and hydrophobic interaction, but excessive γ-PGA was adverse to sol quality due to severe cross-linking between γ-PGA and MP.
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Affiliation(s)
- Sunjie Yan
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Yuxin Ding
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Zhiyin Du
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Bin Wang
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
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8
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Mi H, Zhang Y, Zhao Y, Li J, Chen J, Li X. Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi. Food Chem 2024; 446:138903. [PMID: 38452507 DOI: 10.1016/j.foodchem.2024.138903] [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: 12/17/2023] [Revised: 02/27/2024] [Accepted: 02/27/2024] [Indexed: 03/09/2024]
Abstract
Cryoprotective effect and potential mechanism of soluble soybean polysaccharides (SSPS) and enzymatic hydrolysates on surimi was investigated. After hydrolysis, the molecular weight of SSPS significantly decreased, and the hydrolysates prepared by endo-polygalacturonase (EPG-SSPS) was the lowest (154 kDa). Infrared spectrum analysis revealed that enzymatic hydrolysis didn't alter the functional groups of SSPS, but it did augment the exposure to hydroxyl groups. Surimi containing 5 % EPG-SSPS had the lowest freezable water after 20 days of frozen storage. Furthermore, the 5 % EPG-SSPS group manifested the highest metrics in total sulfhydryl (8.0 × 10-5 mol/g), active sulfhydryl content (6.7 × 10-5 mol/g), Ca2+-ATPase activity, and exhibited the lowest level in carbonyl content, surface hydrophobicity (153 μg). Notably, the 5 % EPG-SSPS maintained the stability of protein structure. Conclusively, SSPS enzymatic hydrolysate using endo-polygalacturonase imparted superior cryoprotective effect on the myofibrillar protein of surimi, and the mechanism might be a decrease in molecular weight and exposure of hydroxyl groups.
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Affiliation(s)
- Hongbo Mi
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Yuhang Zhang
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Yuming Zhao
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Jingxin Chen
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
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9
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Wu D, Cao Y, Yin T, Huang Q. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage. Food Res Int 2024; 187:114361. [PMID: 38763645 DOI: 10.1016/j.foodres.2024.114361] [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: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate (SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural changes in silver carp surimi during 90 days of frozen storage (-20 °C). TH combined with SPP was significantly more effective than single TH or SPP in preventing MP oxidation (P < 0.05), showing a higher SH content (6.05 nmol/mg protein), and a lower carbonyl (4.24 nmol/mg protein) and dityrosine content (1280 A.U.). SDS-PAGE results indicated that TH combined with SPP did not differ significantly from TH and SPP in inhibiting protein degradation but was more effective in inhibiting protein crosslinking. Moreover, all cryoprotectants could stabilise the secondary and tertiary structures and inhibit unfolded and aggregation of MP, with the combination of TH and SPP being the best. It's worth noting that TH combined with SPP had a synergistic effect on inhibiting the decrease in α-helix content and gel-forming ability, and the increase in surface hydrophobicity. Overall, TH combined with SPP could significantly inhibited MP oxidation and structural changes in surimi during frozen storage and improve the gel-forming ability, which was significantly better than single TH or SPP.
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Affiliation(s)
- Dan Wu
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Yuan Cao
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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10
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Li Y, Han X, Zhang Y, Wang Y, Wang J, Teng W, Wang W, Cao J. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles. Food Res Int 2024; 188:114461. [PMID: 38823861 DOI: 10.1016/j.foodres.2024.114461] [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: 03/29/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
Myofibrillar proteins are crucial for gel formation in processed meat products such as sausages and meat patties. Freeze-thaw cycles can alter protein properties, impacting gel stability and product quality. This study aims to investigate the potential of thawed drip and its membrane-separated components as potential antifreeze agents to retard denaturation, oxidation and gel deterioration of myofibrillar proteins during freezing-thawing cycles of pork patties. The thawed drip and its membrane-separated components of > 10 kDa and < 10 kDa, along with deionized water, were added to minced pork at 10 % mass fraction and subjected to increasing freeze-thaw cycles. Results showed that the addition of thawed drip and its membrane separation components inhibited denaturation and structural changes of myofibrillar proteins, evidenced by reduced surface hydrophobicity and carbonyl content, increased free sulfhydryl groups, protein solubility and α-helix, as compared to the deionized water group. Correspondingly, improved gel properties including water-holding capacity, textural parameters and denser network structure were observed with the addition of thawed drip and its membrane separation components. Denaturation and oxidation of myofibrillar proteins were positively correlated with gel deterioration during freezing-thawing cycles. We here propose a role of thawed drip and its membrane separation components as cryoprotectants against myofibrillar protein gel deterioration during freeze-thawing cycles.
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Affiliation(s)
- Yang Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Xiaoyu Han
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
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11
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Xu S, Guo X, Fu C, Wang J, Meng X, Hui T, Peng Z. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging. J Food Sci 2024; 89:4162-4177. [PMID: 38795377 DOI: 10.1111/1750-3841.17131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 04/10/2024] [Accepted: 05/02/2024] [Indexed: 05/27/2024]
Abstract
This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L-lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water-holding capacity and tenderness of the pork during postmortem aging, while the ultrasound-assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner-Bratzler shear force, and hardness. In addition, L-lysine and/or ultrasound treatment increased (p < 0.05) pH value, T21, and myofibrillar fragmentation index, while the ultrasound-assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound-assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α-helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound-assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water-holding capacity and tenderness of the pork. PRACTICAL APPLICATION: This study showed that ultrasound-assisted L-lysine (Lys) treatment could enhance the water-holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound-assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large-sized ultrasound equipment for conducting small-scale and pilot experiments is crucial for future research.
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Affiliation(s)
- Shuangyi Xu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou, China
| | - Xiuyun Guo
- School of Tourism and Cuisine, Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Chao Fu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou, China
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Jipan Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou, China
| | - Xiangren Meng
- School of Tourism and Cuisine, Yangzhou University, Yangzhou, China
| | - Teng Hui
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
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12
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Im C, Song S, Cheng H, Park J, Kim GD. Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality. Food Sci Anim Resour 2024; 44:758-778. [PMID: 38974726 PMCID: PMC11222690 DOI: 10.5851/kosfa.2024.e39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 07/09/2024] Open
Abstract
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.
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Affiliation(s)
- Choeun Im
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Junyoung Park
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Mgenic Bio, Anseong 17529,
Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
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13
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Xu Z, Cao S, Cui N, Zhang R, Zhao S, Zhang L, Guan S, Xu Y, Yan X, Zhu Z, Tan Z, Li T. Cryoprotective Activity of Different Characterized Fractions Isolated from Enzymatic Hydrolysates of Croceine Croaker ( Pseudosciaena crocea). Foods 2024; 13:1946. [PMID: 38928887 PMCID: PMC11202479 DOI: 10.3390/foods13121946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 06/16/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
In this study, ultrafiltration fractions (<3 k Da, LMH; >3 k Da, HMH) and solid-phase extraction fractions (hydrophilic hydrolysate, HIH; hydrophobic hydrolysate, HOH) from trypsin hydrolysate purified from croceine croaker (Pseudosciaena crocea) isolate were obtained to investigate the cryoprotective effects of the different fractions, achieved by means of maceration of turbot fish meat after three freeze-thaw cycles. Alterations in the texture, color, moisture loss, myofibrillar protein oxidation stability and conformation, and microstructure of the fish were analyzed after freezing and thawing. The results demonstrate that HIH maximized the retention of fish texture, reduced moisture loss, minimized the oxidation and aggregation of myofibrillar proteins, and stabilized the secondary and tertiary structures of myofibrillar proteins compared to the control group. In conclusion, the HIH component in the trypsin hydrolysates of croceine croaker significantly contributes to minimizing freeze damage in fish meat and acts as an anti-freezing agent with high industrial application potential.
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Affiliation(s)
- Zhe Xu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - ShengAo Cao
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Na Cui
- Department of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou 545616, China;
| | - Rui Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
| | - Shuang Zhao
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Lijuan Zhang
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Shuang Guan
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Yikun Xu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Xu Yan
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Zhixuan Zhu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
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14
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Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage. Food Res Int 2024; 186:114410. [PMID: 38729706 DOI: 10.1016/j.foodres.2024.114410] [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: 12/10/2023] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Protein and lipid are two major components that undergo significant changes during processing of aquatic products. This study focused on the protein oxidation, protein conformational states, lipid oxidation and lipid molecule profiling of salted large yellow croaker during storage, and their correlations were investigated. The degree of oxidation of protein and lipid was time-dependent, leading to an increase in carbonyl content and surface hydrophobicity, a decrease in sulfhydryl groups, and an increase in conjugated diene, peroxide value and thiobarbituric acid reactive substances value. Oxidation caused protein structure denaturation and aggregation during storage. Lipid composition and content changed dynamically, with polyunsaturated phosphatidylcholine (PC) was preferentially oxidized compared to polyunsaturated triacylglycerol. Correlation analysis showed that the degradation of polyunsaturated key differential lipids (PC 18:2_20:5, PC 16:0_22:6, PC 16:0_20:5, etc.) was closely related to the oxidation of protein and lipid. The changes in protein conformation and the peroxidation of polyunsaturated lipids mutually promote each other's oxidation process.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Jun-Long Mao
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yue-Wen Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China.
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15
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Yang C, Wu G, Liu Y, Li Y, Zhang C, Liu C, Li X. Low-voltage electrostatic field enhances the frozen force of -12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing. Food Chem 2024; 438:138055. [PMID: 38011792 DOI: 10.1016/j.foodchem.2023.138055] [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: 09/05/2023] [Revised: 11/09/2023] [Accepted: 11/19/2023] [Indexed: 11/29/2023]
Abstract
The effect of low-voltage electrostatic field (LVEF) assisted -9 °C (LVEF-9) and -12 °C (LVEF-12) frozen, non-LVEF-assisted -9 °C (NLVEF-9) and -12 °C (NLVEF-12) frozen, and conventional frozen (CF-18, -18 °C) storage on the muscle microstructure and the oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing was investigated. Compared with NLVEF-9, LVEF-9, and NLVEF-12, LVEF-12 maintained the better integrity of muscle microstructure, demonstrated by smaller holes, more complete Z-line and M-line, and no significant difference with CF-18 (P > 0.05). Furthermore, LVEF-12 effectively inhibited protein oxidative denaturation as shown by the lower carbonyl content, surface hydrophobicity, and higher total/active sulfhydryl groups and Ca2+-ATPase activity. Moreover, LVEF-12 effectively maintained the integrity of the secondary and tertiary structure of proteins, reduced cross-linking aggregation of proteins, and sustained better functional properties, as shown by higher α-helix content, fluorescence intensity, protein solubility, and lower R-value, disulfide bonds.
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Affiliation(s)
- Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Yunhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Yingbiao Li
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Chengjiang Liu
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China.
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China.
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16
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Cui B, Zeng X, Liang H, Li J, Zhou B, Wu D, Du X, Li B. Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study. Int J Biol Macromol 2024; 265:131037. [PMID: 38521300 DOI: 10.1016/j.ijbiomac.2024.131037] [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: 09/05/2023] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 03/25/2024]
Abstract
A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the wet-spinning method. In this work, we analyzed the microstructure, texture profile, and water retainability of the assembled plant-based whole muscle meat analog (PMA) made of SPI/SA-based meat analog fiber and systematically studied the effect of different combinations and contents of transglutaminase (TG), salt, and soybean oil on the rheological behavior of the formulated adhesive. The estimated optimal condition that has the most similar texture characteristic with real chicken breast meat is: for every 1:1 mass ratio of simulated plant meat fibers to the adhesive, add 0.1 % TG enzyme addition in the adhesive and 100 mM NaCl addition. The physical behavior of PMA during cryopreservation was investigated through freeze-thaw cycles and freezing times. The addition of a small amount of oil and salt can efficiently prevent the PMA through freezing conditions which is comparable with the addition of D-Trehalose (TD). Overall, this study not only created a plant-based whole muscle meat analog product that is similar in texture to real chicken breast meat but also provided a new direction for constructing fiber-rich structure protein-based muscle meat analogs and their further commercialization.
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Affiliation(s)
- Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Xuezhu Du
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, Hubei, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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17
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Sun Q, Kong B, Zheng O, Liu S, Dong X. Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage. Int J Biol Macromol 2024; 264:130171. [PMID: 38360237 DOI: 10.1016/j.ijbiomac.2024.130171] [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: 10/06/2023] [Revised: 02/05/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
The effect of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the protein structure, aggregation, and emulsifying properties of common carp (Cyprinus carpio) myofibrillar protein during frozen storage were evaluated in the present study. The result showed that, compared with AF and IF samples, UIF sample had higher reactive/total sulfhydryl, protein solubility, and lower protein turbidity (P < 0.05), indicating that UIF was beneficial to inhibit protein oxidation and aggregation induced by frozen storage. UIF inhibited the alteration of secondary structure and tertiary structure during frozen storage. Meanwhile, UIF sample had higher emulsifying activity index, and smaller emulsion droplet diameter than AF and IF samples (P < 0.05), suggesting that UIF was beneficial for maintaining the emulsifying properties of protein during storage. In general, UIF is a potential and effective method to suppress the decrease in protein emulsifying properties during long-term frozen storage.
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Affiliation(s)
- Qinxiu Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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18
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Yu Y, Chen W, Zhang H, Liu R, Li C. Discrimination among Fresh, Frozen-Stored and Frozen-Thawed Beef Cuts by Hyperspectral Imaging. Foods 2024; 13:973. [PMID: 38611279 PMCID: PMC11011688 DOI: 10.3390/foods13070973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
The detection of the storage state of frozen meat, especially meat frozen-thawed several times, has always been important for food safety inspections. Hyperspectral imaging (HSI) is widely applied to detect the freshness and quality of meat or meat products. This study investigated the feasibility of the low-cost HSI system, combined with the chemometrics method, to classify beef cuts among fresh (F), frozen-stored (F-S), frozen-thawed three times (F-T-3) and frozen-thawed five times (F-T-5). A compact, low-cost HSI system was designed and calibrated for beef sample measurement. The classification model was developed for meat analysis with a method to distinguish fat and muscle, a CARS algorithm to extract the optimal wavelength subset and three classifiers to identify each beef cut among different freezing processes. The results demonstrated that classification models based on feature variables extracted from differentiated tissue spectra achieved better performances, with ACCs of 92.75% for PLS-DA, 97.83% for SVM and 95.03% for BP-ANN. A visualization map was proposed to provide detailed information about the changes in freshness of beef cuts after freeze-thawing. Furthermore, this study demonstrated the potential of implementing a reasonably priced HSI system in the food industry.
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Affiliation(s)
- Yuewen Yu
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, China; (Y.Y.); (W.C.); (H.Z.)
- School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, China
| | - Wenliang Chen
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, China; (Y.Y.); (W.C.); (H.Z.)
- School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, China
| | - Hanwen Zhang
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, China; (Y.Y.); (W.C.); (H.Z.)
- School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, China
| | - Rong Liu
- School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, China
| | - Chenxi Li
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, China; (Y.Y.); (W.C.); (H.Z.)
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19
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Xu X, Li Z, Tang Q, Chen B, Jin H, Yang Y, Shu D, Cai Z, Sheng L. Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks. Food Chem 2024; 436:137681. [PMID: 37826897 DOI: 10.1016/j.foodchem.2023.137681] [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: 07/23/2023] [Revised: 09/25/2023] [Accepted: 10/04/2023] [Indexed: 10/14/2023]
Abstract
Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios of xylitol and NaCl on gelation were investigated. Compared to the control group, all treatment groups showed decreased egg yolk particle size and turbidity, increased solubility, surface hydrophobicity, λmax, and fluorescence intensity, reduced loss of free water, and enhanced yolk fluidity. The addition of xylitol and NaCl effectively prevented ice crystal growth, minimized protein denaturation caused by water loss, and formed complexes with proteins and water lost during freezing, thereby inhibiting the aggregation of protein molecules and the formation of gels. This study presents a novel and healthier strategy for inhibiting gelation of frozen egg yolk using xylitol and NaCl.
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Affiliation(s)
- Xiaoli Xu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Zhe Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qinyue Tang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bao Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaqin Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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20
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Fu Y, Cao Y, Chang Z, Zou C, Jiang D, Gao H, Jia C. Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution. Meat Sci 2024; 209:109420. [PMID: 38154371 DOI: 10.1016/j.meatsci.2023.109420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 11/07/2023] [Accepted: 12/22/2023] [Indexed: 12/30/2023]
Abstract
The antifreeze activity of Flammulina velutipes polysaccharide (FVP) autoclave-extracted with dilute alkaline and effects of FVP on moisture status, size of ice crystals, physical and chemical characteristics of beef patties during repeated freeze-thaw (F-T) cycles were investigated. Results showed that FVP exhibited ice recrystallization inhibition activity and was able to alter the onset freezing/melting temperature of beef patties. 0.01% FVP significantly alleviated (P < 0.05) the decrement in water holding capacity by inhibiting water migration, restraining the mobility of water, and reducing the size of ice crystals of beef patties during the repeated F-T cycles. In addition, FVP could effectively inhibited oxidation reaction and protein aggregation of beef patties with significant decreases in TBARS value, protein turbidity, contents of total sulfhydryl and carbonyl of myofibrillar protein, and an increase in protein solubility during the repeated cycles. These results suggest FVP could be developed to be a promising cryoprotectant in frozen patties.
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Affiliation(s)
- Yin Fu
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Yan Cao
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, China.
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21
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Lang Y, Wang M, Zhou S, Han D, Xie P, Li C, Yang X. Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions. Int J Biol Macromol 2024; 262:130000. [PMID: 38331058 DOI: 10.1016/j.ijbiomac.2024.130000] [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: 06/09/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/10/2024]
Abstract
Polysaccharides are employed to modify proteins, forming complexes that enhance the functional properties of proteins, such as emulsification and stability. In this study, myofibrillar protein (MP)-chitosan (CS) complexes were formed between CS and MP under acidic conditions (pH 3.0-6.0). Results showed that CS can improve the solubility and emulsifying properties of MP, and the MP-CS complexes at pH 3.0 and 6.0 had better emulsifying properties. Concurrently, the particle size results indicated that better the emulsifying properties of the complex, the smaller the particle size. Consequently, the characteristics of the MP-CS complexes (at pH 3.0 and 6.0) were investigated. Our analysis using Fourier transform infrared spectroscopy revealed that the amide I band of MP was blue-shifted with the addition of CS, signifying a decrease in hydrogen bonding within MP. The endogenous fluorescence spectra showcased that the hydrophobicity surrounding the tryptophan residues in the protein changed, leading to enhanced polarity. Thermogravimetric analysis and differential scanning calorimetry further confirmed that the addition of CS improved the thermal stability of MP. These findings provide valuable insights into the interactions between MP and CS. Furthermore, the MP-CS complex can be leveraged to create a Pickering emulsion system for the efficient delivery of bioactive substances.
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Affiliation(s)
- Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
| | - Mingru Wang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Shasha Zhou
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Dandan Han
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, China
| | - Cuiping Li
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
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22
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Wang R, Guo F, Zhao J, Feng C. Myofibril degradation and structural changes in myofibrillar proteins of porcine longissimus muscles during frozen storage. Food Chem 2024; 435:137671. [PMID: 37813022 DOI: 10.1016/j.foodchem.2023.137671] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/31/2023] [Accepted: 10/03/2023] [Indexed: 10/11/2023]
Abstract
The effect of frozen time and the temperature on myofibril degradation and the structure of myofibrillar proteins of porcine longissimus muscles were investigated. With extended frozen time and increased temperature, the muscle fibres became broken; the muscle cells became irregularly arranged; and the fragmentation index value, number of ionic bonds, and number of hydrogen bonds of the samples significantly decreased. Meanwhile, the myofibril fragmentation index value, number of hydrophobic interactions, and number of disulphide bonds significantly increased (P < 0.05). After 12 months of storage, the intensities of I760/I1003, I850/I830, I1450/I1003, and I2945/I1003 in the samples frozen at -8 °C were reduced by 4.36 %, 1.28 %, 1.86 %, and 0.74 %, respectively. A reduction in the maximum absorption peak and a red shift were observed in the ultraviolet spectrum. Therefore, frozen storage resulted in significant damage to the tissue microstructureand caused accelerated protein degradation, and the loss of protein structural integrity.
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Affiliation(s)
- Rui Wang
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China.
| | - Fang Guo
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China
| | - Jianying Zhao
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China
| | - Caiping Feng
- Department of Life Sciences, Lyuliang University, Lvliang, Shanxi 033001, China
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23
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Yang B, Yang L, Xu R, Jiang S, Lin L, Lu J. Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet. Food Chem 2024; 434:137509. [PMID: 37742547 DOI: 10.1016/j.foodchem.2023.137509] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 09/26/2023]
Abstract
The effect of static and alternating magnetic fields assisted freezing with intensity of 1, 2, and 3 mT on the microstructure and protein properties of channel catfish fillet were investigated. The results showed that the magnetic field treatment shortened the phase transition time of freezing, and significantly reduced the size of the formed ice crystals. The changes of trichloroacetic acid-soluble peptide, Ca2+-ATPase activity, particle size, and Zeta potential, which represented solubility, denaturation and aggregation of protein, indicated that magnetic field treatment could improve the protein stability. The chemical force analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) results proved that the magnetic field could change the structure of protein. Furthermore, these changes had effects on the thermal stability of catfish meat protein which reflected by increasing of the transition temperature and enthalpy. However, the waveform and intensity of magnetic field affected the stability of protein structure.
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Affiliation(s)
- Bing Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Li Yang
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Ruihong Xu
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China; China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
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24
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Zhang M, Chai Y, Li F, Bao Y. Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles. Foods 2024; 13:501. [PMID: 38338636 PMCID: PMC10855685 DOI: 10.3390/foods13030501] [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: 12/31/2023] [Revised: 01/20/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F-T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F-T cycles (p < 0.05). With the times of F-T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F-T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F-T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F-T cycles.
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Affiliation(s)
- Miaojing Zhang
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
| | - Yangyang Chai
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
| | - Fangfei Li
- Key Laboratory of Forest Food Resource Utilization in Heilongjiang Province, Northeast Forestry University, Harbin 150040, China
| | - Yihong Bao
- College of Life Sciences, Northeast Forestry University, Harbin 150040, China; (M.Z.); (Y.C.)
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25
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Luo X, Huang K, Niu Y, Zhang X, An Y, Liu R, Xiong S, Hu Y. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees. Food Chem 2024; 432:137268. [PMID: 37657334 DOI: 10.1016/j.foodchem.2023.137268] [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: 06/15/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
This work investigated the effects of liquid nitrogen immersion freezing (LNF), -35 °C air freezing (AF-35℃) and -18 °C air freezing (AF-18℃) on the physical and chemical characteristics and flavor quality of surimi gels with different cross-linking degrees. Compared to AF-35 °C and AF-18 °C, LNF was shown to considerably delay the texture deterioration and water migration of frozen gels, as well as the accumulation of thiobarbituric acid reactive substance values and carbonyl contents. Additionally, an appropriate increase of cross-linking degree (45.83 to 62.99%) was found able to improve gel properties and inhibit quality deterioration during freezing. Moreover, LNF-treated gels were closer to fresh gels in the amount of volatile compounds, in contrast to most significant negative aroma changes in AF-18℃-treated gels. Furthermore, 29, 29 and 31 key differential volatile compounds were screened for gels with a cross-linking degree of 29.66, 45.83 and 62.99%, respectively, mainly including aldehydes, alcohols and esters.
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Affiliation(s)
- Xiaoying Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Kang Huang
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Yongxin Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xu Zhang
- Guangdong Medical Devices Quality Surveillance and Test Institute, Guangzhou, Guangdong 510663, China
| | - Yueqi An
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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26
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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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27
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Li W, Bai X, Xia X, Chen H. Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls. Int J Biol Macromol 2024; 254:128097. [PMID: 37972840 DOI: 10.1016/j.ijbiomac.2023.128097] [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: 09/09/2023] [Revised: 11/03/2023] [Accepted: 11/13/2023] [Indexed: 11/19/2023]
Abstract
The effect of 1.0 % (w/v) sodium alginate (SA) glazing on surface frost formation and the quality of frozen fish balls in repeated freeze-thaw (F-T) cycles was studied. The optimal glazing property of 1.0 % SA solution was manifested by high transmittance, excellent water resistance, and high ice glazing rate. After seven F-T cycles, compared with the control, the ice production, thawing loss, and total volatile base nitrogen (TVB-N) value of samples with 1.0 % ice glazing decreased by 28.30 %, 21.02 %, and 27.35 %, while the chewiness and whiteness were increased by 15.02 % and 10.40 %, respectively. Moreover, compared to the control, the microstructure of fish balls glazed with 1.0 % SA was smoother and more uniform, and the ice crystal diameter was smaller. Therefore, 1.0 % SA glazing effectively inhibits the formation of ice crystals, reducing water migration and loss while minimizing damage to the meat structure, thus enhancing the quality of meat products.
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Affiliation(s)
- Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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28
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Chen H, Zou Y, Zhou A, Liu X, Benjakul S. Elucidating the molecular mechanism of water migration in myosin gels of Nemipterus virgatus during low pressure coupled with heat treatment. Int J Biol Macromol 2023; 253:126815. [PMID: 37690646 DOI: 10.1016/j.ijbiomac.2023.126815] [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: 08/09/2023] [Revised: 08/29/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023]
Abstract
The relationship between myosin denaturation, aggregation and water migration in Nemipterus virgatus myosin gels with different treatment processes under optimal low pressure coupled with heat treatment was investigated to clarify the molecular mechanism of water migration. With the different treatment processes, the proportion of bound water of the myosin gels increased significantly (P < 0.05). Denaturation of myosin S1 sub-fragments and α-helical unfolding during different treatment processes led to an increase in β-sheets content. These promote increased exposure of Try residues and hydrophobic groups of myosin, formation of clathrate hydrates, and reduced mobility of bound water. Furthermore, hydrophobic interactions and disulfide bonds caused the head-head and head-hinge to coalesce into a 3D honeycomb network with greater fractal dimension, less lacunarity, smaller water hole diameter and more water holes. This increased the capillary pressure experienced by the bound water, causing immobile water to migrate towards the bound water. The present study may be necessary to improve the mechanism of water migration in protein gel systems and to promote the industrial application of high pressure processing technology in surimi-based foods.
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Affiliation(s)
- Haiqiang Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China
| | - Yiqian Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimei Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xiaojuan Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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29
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Yang Z, Ye G, Yang D, Xie J, Huo Y. Observation on the ice crystal formation process of large yellow croaker (Pseudosciaena crocea) and the effect of multiple cryoprotectants pre-soaking treatments on frozen quality. Cryobiology 2023; 113:104580. [PMID: 37625476 DOI: 10.1016/j.cryobiol.2023.104580] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/20/2023] [Accepted: 08/22/2023] [Indexed: 08/27/2023]
Abstract
By observing the formation behavior of ice crystals, the quality of food products under different freezing conditions can be intuitively judged. In this paper, large yellow croaker was taken as the research object, and a novel cryomicroscopic system was developed to directly observe the structure of ice crystals during the freezing process. The cryoprotective effects of 4% sucrose +4% sorbitol (SU + SO), 4% xylo-oligosaccharide (XO), 4% xylo-oligosaccharide + 0.3% tetrasodium pyrophosphate (XO + TSPP) and 0.2% antifreeze protein (AFP) at different freezing temperatures were investigated. And the evaluation indicators, such as cell deformation degree, equivalent diameters, roundness, elongation and fractal dimension were introduced to quantify the damage of ice crystals to muscle tissues and fibers. The results indicate that reducing the freezing temperature and adding cryoprotectants can improve the quality of large yellow croaker. AFP has the best cryoprotective effect, with a reduction in cell deformation degree of 54.78% and 67.83% compared to the Control group at -5 °C and -20 °C, respectively. SU + SO and XO have the equivalent antifreeze effect, which is slightly inferior to XO + TSPP. In addition, physical parameters of large yellow croaker samples were measured to verify the influence of ice crystal structure on product quality. Therefore, direct observation of the ice crystal formation process and evaluation of ice crystal structure can accurately reflect the quality of frozen products, which is of great significance for the development of refrigeration and preservation technology.
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Affiliation(s)
- Zhikang Yang
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China
| | - Guosen Ye
- Shanghai Baofeng Machinery Manufacturing CO., LTD, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Yilin Huo
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China
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30
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Warret Rodrigues C, Armstrong D, Wang F, Roth JD. Tissue composition and storage duration affect the usefulness of generic wet-to-dry mass conversion factors in toxicology studies. ENVIRONMENTAL RESEARCH 2023; 236:116727. [PMID: 37495068 DOI: 10.1016/j.envres.2023.116727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/24/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
All ecosystems are exposed to a variety of anthropogenic contaminants. The potential threat posed by these contaminants to organisms has prompted scores of toxicology studies. Contaminant concentrations in wildlife toxicology studies are inconsistently expressed in wet or dry mass units, or even on a lipid-normalized basis, but tissue composition is rarely reported, and the conversion between dry and wet mass units, notably, is often based on assumed empirical moisture contents in tissues. However, diverse factors (e.g., tissue, storage conditions) may affect tissue composition and render comparisons between studies difficult or potentially biased. Here, we used data on the concentration of mercury, a global pollutant, in tissues of red foxes (Vulpes vulpes) to quantify the effects of diverse variables on moisture and lipid contents, and their consequences on contaminant concentration in different tissues, when converting between wet and dry mass units (lipid extracted or not). We found that moisture content differed largely between organs, enough to preclude the use of a single conversion factor, and decreased by 1% per year when stored at -80 °C. Although most fox tissues had low lipid concentrations, lipid content affected water content and their extraction affected the wet to dry mass conversion factor. We thus recommend reporting tissue composition (at least water and lipid contents) systematically in toxicology studies of mercury specifically and of contaminants in general, and using tissue/species specific conversion factors to convert between dry and wet mass concentration.
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Affiliation(s)
- Chloé Warret Rodrigues
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada.
| | - Debbie Armstrong
- Centre for Earth Observation Science, And Department of Environment and Geography, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Feiyue Wang
- Centre for Earth Observation Science, And Department of Environment and Geography, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - James D Roth
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
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Pérez-Bermúdez I, Castillo-Suero A, Cortés-Inostroza A, Jeldrez C, Dantas A, Hernández E, Orellana-Palma P, Petzold G. Observation and Measurement of Ice Morphology in Foods: A Review. Foods 2023; 12:3987. [PMID: 37959105 PMCID: PMC10648627 DOI: 10.3390/foods12213987] [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: 09/26/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as well as the ability to effectively measure and control ice crystals, is very useful to achieve high-quality frozen foods. Hence, a brief discussion is presented on the fundamentals/principles of optical microscopic techniques (light microscopy), electronic microscopic techniques (transmission electron microscopy (TEM) and scanning electron microscopy (SEM)), as well as other non-invasive techniques (X-rays, spectroscopy, and magnetic resonance) and their application to measuring ice formation rates and characterizing ice crystals, providing insight into the freezing mechanisms as well as direct monitoring of the entire process. And, in addition, this review compares (the negative and positive aspects of) the use of simple and cheap but destructive technologies (optical microscopy) with detailed microscopic technologies at the micro/nanometer scale but with pretreatments that alter the original sample (SEM and TEM), and non-destructive technologies that do not require sample preparation but which have high acquisition and operational costs. Also included are images and examples which demonstrate how useful an analysis using these techniques can be.
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Affiliation(s)
- Indira Pérez-Bermúdez
- Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
| | - Alison Castillo-Suero
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Anielka Cortés-Inostroza
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Cristóbal Jeldrez
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Adriana Dantas
- Institute of Agrifood Research and Technology (IRTA), Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain;
| | - Eduardo Hernández
- Agri-Food Engineering and Biotechnology Department, Campus del Baix Llobregat, Universitat Politècnica de Catalunya BarcelonaTech, Edifici D-4 C/Esteve Terradas, 8, Castelldefels, 08860 Barcelona, Spain;
| | - Patricio Orellana-Palma
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Guillermo Petzold
- Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
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32
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Lei W, Zhu Y, Zhu X, Huang Y, Liu L, Lü M, Sun B. Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants. ULTRASONICS SONOCHEMISTRY 2023; 99:106578. [PMID: 37678065 PMCID: PMC10494460 DOI: 10.1016/j.ultsonch.2023.106578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of ultrasound-assisted water thawing (UWT) at different power levels (0, 100, 150, 200, and 250 W) on the thawing rate and gel properties of frozen tofu made using three different salt coagulants (CaCl2, CaSO4, and MgCl2). Tofu produced with CaCl2 and CaSO4 elicited gel structures with dense and homogeneous networks, while that with MgCl2 had rough pores and irregular networks. UWT treatment significantly decreased thawing time by 30.9-53.5% compared to the control. Water holding capacity and scanning electron microscopy analyses demonstrated that UWT-100, UWT-150, and UWT-200 should be used to increase the amount of fixed water for CaCl2, CaSO4, and MgCl2. These findings suggest that appropriate ultrasonic treatment could improve the water retention capacity of the tofu network and make the gel network structure more compact. Additionally, protein structural analysis showed a decrease in the exposure of hydrophobic groups and reduced protein denaturation when tofu prepared with all the coagulants were thawed with UWT energies of 100-200 W ultrasonication. These findings offer theoretical support for improving the frozen tofu thawing process while ensuring optimal final product quality.
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Affiliation(s)
- Wenhua Lei
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Ying Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Xiuqing Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Yuyang Huang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Linlin Liu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Mingshou Lü
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Binyu Sun
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
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33
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Nthabiseng LK, Adeyanju AA, Bamidele OP. Effects of frozen of marula fruits (Sclerocarya birrea) on chemical, antioxidant activities, and sensory properties of marula fruit juice. Heliyon 2023; 9:e20452. [PMID: 37780766 PMCID: PMC10539932 DOI: 10.1016/j.heliyon.2023.e20452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 09/09/2023] [Accepted: 09/26/2023] [Indexed: 10/03/2023] Open
Abstract
This study determined the effects of frozen storage on physicochemical, phenolic content and antioxidant activities of fruit juice extracted from frozen marula fruits. The marula fruits were frozen for zero to eight weeks after which the frozen marula fruits were thawed between 10 and 12 h and the juice extracted manually. There was 36.35% decrease in vitamin C content of the juice, 36.70% decrease in TPC, 46.50% decrease in FRAP and 53.22% decrease in TFC. The colour of the marula fruit juice decreases with increase in frozen storage time and the marula fruit juice extracted from unfrozen marula fruit was score highest in all the sensory properties evaluated. Although, freezing is one of the best preservative methods of fruits, the type of freezer used for the freezing process determines the nutritional value of the fruits and the juice. A home freezer may not be good to store marula fruits.
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Zhu M, Xing Y, Zhang J, Li H, Kang Z, Ma H, Zhao S, Jiao L. Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins. Meat Sci 2023; 204:109241. [PMID: 37321052 DOI: 10.1016/j.meatsci.2023.109241] [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: 10/28/2022] [Revised: 05/14/2023] [Accepted: 06/02/2023] [Indexed: 06/17/2023]
Abstract
The purpose of the study was to evaluate the changes in quality properties and microstructure of pork meat as well as structural variation in myofibrillar proteins (MPs) after low-frequency alternating magnetic field thawing (LF-MFT) with different intensities (1-5 mT). LF-MFT at 3-5 mT shortened the thawing time. LF-MFT treatment significantly influenced the quality properties of meat and notably improved the structure of MPs (P < 0.05), compared to atmosphere thawing (AT). Especially, among the thawing treatments, LF-MFT-4 (LF-MFT at 4 mT) had the lowest values of thawing loss and drip loss, and the least changes in the color and myoglobin content. Regarding the results of rheological properties and micrographs, an optimal gel structure and a more compact muscle fiber arrangement formed during LF-MFT-4. Moreover, LF-MFT-4 was beneficial for improving the conformation of MPs. Therefore, LF-MFT-4 reduced the deterioration of porcine quality by protecting MPs structure, indicating a potential use in the meat thawing industry.
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Affiliation(s)
- Mingming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China; National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China.
| | - Yi Xing
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Juan Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Huijie Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Shengming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Lingxia Jiao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
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35
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Zhang X, Yu P, Yan J, Shi Y, Feng J, Peng X. Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing. Foods 2023; 12:3597. [PMID: 37835250 PMCID: PMC10573038 DOI: 10.3390/foods12193597] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/22/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze-thaw cycles (F-T cycles). The results indicated that pork balls mixed with FI significantly improved in quality after repeating the F-T cycle, especially with the addition of 10% FI. The quality was improved significantly after repeated F-T cycles by adding 10% FI, and the antioxidant activity after seven F-T cycles decreased by 40.78%, a similar result to that obtained with the addition of 0.02% BHA. In addition, FI effectively reduced the sensory damage of pork balls caused by repeated freezing-thawing and also significantly inhibited the growth of microorganisms. In summary, FI not only has excellent antioxidant capacity under repeated freeze-thaw conditions but also has significant antibacterial and quality preservation effects and is expected to be quantified as a kind of natural food additive with antibacterial and antioxidant properties. This paper not only explores the effect of FI on the quality characteristics of frozen and thawed pork balls in prepared dishes but also provides a theoretical basis for the application of whey polypeptides in prepared meat.
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Affiliation(s)
| | | | | | | | | | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (P.Y.); (J.Y.); (Y.S.); (J.F.)
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36
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Yu P, Yan J, Kong L, Yu J, Zhao X, Peng X. Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles. Foods 2023; 12:3135. [PMID: 37628134 PMCID: PMC10453259 DOI: 10.3390/foods12163135] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/20/2023] [Accepted: 08/20/2023] [Indexed: 08/27/2023] Open
Abstract
Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysates of different molecular weights, the present study continued to delve into the effects of WPH with fraction I on the structure and function of myofibrillar proteins (MP) in ground pork during the freeze-thaw (F-T) cycles. With the number of F-T cycles raised, the total sulfhydryl content, the relative contents of α-helix, Ca2+-ATPase activity, K+-ATPase activity, solubility, emulsion activity index (EAI), and emulsion stability index (ESI) of MP gradually decreased. Conversely, the carbonyl content and the relative content of random curl showed an increasing trend. In particular, the damage to the structure and the function of MP became more pronounced after three F-T cycles. But, during F-T cycles, FI stabilized the structure of MP. Compared to the control group, the 10% FI group showed a remarkable improvement (p < 0.05) in the total sulfhydryl content, Ca2+-ATPase activity, K+-ATPase activity, solubility, EAI and ESI after multiple F-T cycles, suggesting that 10% FI could effectively inhibit protein oxidation and had the influence of preserving MP function properties. In conclusion, WPH with fraction I can be used as a potential natural antioxidant peptide for maintaining the quality of frozen processed meat products.
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Affiliation(s)
- Pengjuan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Jiayan Yan
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Lingru Kong
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Juan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
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37
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Xu L, Wang X, Xu Y, Meng J, Feng C, Geng X, Cheng Y, Chang M. Effects of Freeze-Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates. Foods 2023; 12:2948. [PMID: 37569217 PMCID: PMC10418645 DOI: 10.3390/foods12152948] [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: 06/26/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Changes in the functional properties and structures of Clitocybe squamulosa protein isolate (CSPI) in the process of freeze-thaw (F-T) cycles were explored. Remarkable alterations and the reduced content of protein ordered structure were revealed through structural analysis of CSPI after F-T treatments. The surface hydrophobicity and free sulfhydryl content of CSPI first increased and then decreased. However, after the F-T treatments, the carbonyl content of CSPI continued to increase. Similarly, the water holding capacity (WHC), oil holding capacity (OHC), and solubility of CSPI all declined as the number of F-T cycles increased. The foaming properties and emulsifying properties of CSPI were significantly improved and reached maximum values after three F-T cycles. CSPI undergoing two F-T cycles showed the highest digestibility, maximum polypeptide content, and highest DPPH and ·OH-radical-scavenging activities. The ·OH-radical-scavenging activities and reducing power of the gastrointestinally digested CSPI had the highest value after one F-T cycle. Therefore, it has been demonstrated that F-T treatments could be a residue-free and cost-effective tool for improving mushroom protein functional properties.
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Affiliation(s)
- Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Xin Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yaping Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Mingchang Chang
- Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, China
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38
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Kong C, Duan C, Zhang Y, Shi C, Luo Y. Changes in Lipids and Proteins of Common Carp ( Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN). Foods 2023; 12:2741. [PMID: 37509833 PMCID: PMC10379316 DOI: 10.3390/foods12142741] [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: 04/11/2023] [Revised: 06/11/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
Storage via freezing remains the most effective approach for fish preservation. However, lipid oxidation and protein denaturation still occur during storage, along with nutritional loss. The extent of lipid alteration and protein denaturation are associated with human health defects. To precisely predict common carp (Cyprinus carpio) nutritional quality change during frozen storage, here, we first determined lipid oxidation and hydrolysis and protein denaturation of common carp fillets during 17 weeks of frozen preservation at 261 K, 253 K, and 245 K. Results showed that the content of thiobarbituric acid reactive substances (TBARS) and free fatty acids (FFA) were significantly increased. However, salt-soluble protein (SSP) content, Ca2+-ATPase activity, and total sulfhydryl (SH) content kept decreasing during frozen storage, with SSP content decreasing by 64.82%, 38.14%, and 11.24%, respectively, Ca2+-ATP enzyme activity decreasing to 12.50%, 18.52%, and 28.57% Piμmol/mg/min, and SH values decreasing by 70.71%, 64.92%, and 56.51% at 261 K, 253 K, and 245 K, respectively. The values at 261 K decreased more than that at 253 K and 245 K (p < 0.05). Ca2+-ATPase activity was positively correlated (r = 0.96) with SH content. Afterwards, based on the results of the above chemical experiments, we developed a radial basis function neural network (RBFNN) to predict the modification of lipid and protein of common carp fillets during frozen storage. Results showed that all the relative errors of experimental and predicted values were within ±10%. In summary, the quality of common carp can be well protected at 245 K, and the established RBFNN could effectively predict the quality of the common carp under frozen conditions at 261-245 K.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yixuan Zhang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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39
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Li W, Chen Q, Wang X, Chen Z. Effect of Freezing on Soybean Protein Solution. Foods 2023; 12:2650. [PMID: 37509741 PMCID: PMC10379167 DOI: 10.3390/foods12142650] [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: 06/09/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
To investigate the impact of frozen storage conditions on the physicochemical properties of soybean protein and explore the underlying mechanisms, this study focused on soybean isolate (SPI), ß-soybean companion globulin (7S), and soybean globulin (11S). The protein solutions were prepared at a concentration of 2% and subjected to freezing for 1 and 5 days. Subsequently, the protein content, physicochemical properties, secondary structure, sulfhydryl content, and chemical interaction forces were assessed and analyzed using UV spectrophotometry, Zeta potential measurements, SDS-PAGE, Fourier infrared spectroscopy, and endogenous fluorescence photoemission spectroscopy. The obtained results revealed that the solubility and total sulfhydryl content of SPI, 7S, and 11S exhibited a decreasing trend with prolonged freezing time. Among them, 11S demonstrated the largest decrease in solubility and total sulfhydryl content, followed by SPI, and 7S the least. During freezing, the aromatic amino acids of SPI, 7S, and 11S molecules were exposed, leading to increased hydrophobicity, protein aggregation, and particle size enlargement, and the structure of the protein changed from disordered structure to ordered structure. After freezing, the polarity of the microenvironment of SPI, 7S, and 11S increased, and their maximum fluorescence emission wavelengths were red-shifted. Notably, the largest red shift of SPI was from 332 nm to 335 nm. As freezing time increased, the contribution of hydrogen bonding increased, while the contribution of hydrophobic interactions decreased. This indicates that freezing affects the hydrophobic interactions, hydrogen bonding, and other chemical forces of the protein. The growth of ice crystals leads to the unfolding of protein molecular chains, exposure of internal hydrophobic groups, enhancement of hydrophobicity, and alters the secondary structure of the protein.
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Affiliation(s)
- Wenhui Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Qiongling Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Zhenjia Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
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40
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Chen Q, Xie Y, Yu H, Guo Y, Yao W. Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration. Food Chem 2023; 413:135513. [PMID: 36745947 DOI: 10.1016/j.foodchem.2023.135513] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 01/04/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023]
Abstract
Freeze-thaw accelerated the colour deterioration of beef with the increase of colour b* and the decrease of colour a* values (P < 0.05). The maximum exudate loss reached 22 % after the seventh freeze-thaw. A strong correlation between the transversal relaxation time T21 and thawing loss may mean that T21 water contributed to the exudate loss during freeze-thaw. Afterwards, competitive adaptive reweighted sampling-partial least square (CARS-PLS) has the best prediction in thawing loss of frozen/thawed beef with correlation coefficients of prediction (Rp) of 0.971, and root mean square error of prediction (RMSEP) of 1.436. Besides, Uninformative variable elimination-partial least squares (UVE-PLS) showed good prediction effects on colour values (Rp = 0.932 - 0.994) and water content (Rp = 0.928, RMSEP = 0.582) of frozen/thawed beef. Therefore, this work demonstrated that Raman spectroscopy coupled with multivariate calibration has a good ability for non-destructive prediction in colour and water-related properties of frozen/thawed beef.
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Affiliation(s)
- Qingmin Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Yunfei Xie
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Hang Yu
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Yahui Guo
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Weirong Yao
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China.
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Jiang Q, Huang S, Du Y, Xiao J, Wang M, Wang X, Shi W, Zhao Y. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chem 2023; 406:135097. [PMID: 36463598 DOI: 10.1016/j.foodchem.2022.135097] [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: 09/08/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations.
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Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yunfan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
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42
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Pan N, Bai X, Kong B, Liu Q, Chen Q, Sun F, Liu H, Xia X. The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage. Int J Biol Macromol 2023; 234:123682. [PMID: 36796280 DOI: 10.1016/j.ijbiomac.2023.123682] [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: 12/11/2022] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
The myofibrillar protein (MP) degradation and in vitro digestive properties of porcine longissimus during freezing at -8, -18, -25 and - 40 °C for 1, 3, 6, 9 and 12 months were investigated. As the freezing temperature and duration of frozen storage increased, the amino nitrogen and TCA (trichloroacetic acid)-soluble peptides of the samples were significantly increased, while the total sulfhydryl content and band intensity of myosin heavy chain, actin, troponin T, tropomyosin were significantly decreased (P < 0.05). At higher freezing storage temperatures and durations, the particle size of MP samples and the green fluorescent spots detected using a laser particle size analyzer and confocal laser scanning microscopy became large. After 12 months of freezing, the digestibility and the degree of hydrolysis of the trypsin digestion solution of the samples frozen at -8 °C were significantly decreased by 15.02 % and 14.28 %, respectively, when compared to fresh samples, whereas, the mean surface diameter (d3,2) and mean volume diameter (d4,3) were significantly increased by 14.97 % and 21.53 %, respectively. Therefore, frozen storage induced protein degradation and impaired the ability of digestion in the pork proteins. This phenomenon was more evident as the samples were frozen at high temperatures over a long storage period.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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43
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Chen H, Ma J, Pan D, Diao J, Guo A, Li R, Xiong YL. Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation. Meat Sci 2023; 201:109187. [PMID: 37086702 DOI: 10.1016/j.meatsci.2023.109187] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 02/24/2023] [Accepted: 04/03/2023] [Indexed: 04/24/2023]
Abstract
The effects of different concentrations of eugenol (EG = 0, 5, 10, 20, 50, and 100 mg/g protein) on the structural properties and gelling behavior of myofibrillar proteins (MPs) were investigated. The interaction of EG and MPs decreased free thiol and amine content, and reduced tryptophan fluorescence intensity and thermal stability, but enhanced surface hydrophobicity and aggregation of MPs. Compared with the control (EG free), the MPs' gels treated with 5 and 10 mg/g of EG had a higher storage modulus, compressive strength, and less cooking loss. A high microscopic density was observed in these EG-treated gels. However, EG at 100 mg/g was detrimental to the gelling properties of the MPs. The results indicate that an EG concentration of 20 mg/g is a turning point, i.e., below 20 mg/g, EG promoted MPs gelation, but above 20 mg/g, it impeded gelation by interfering with protein network formation. The EG modification of MPs could provide a novel ingredient strategy to improve the texture of comminuted meat products.
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Affiliation(s)
- Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China.
| | - Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Deyin Pan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Jingjing Diao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Runnan Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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44
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Zhou Y, Sun Y, Pan D, Xia Q, Zhou C. Ultrasound-assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37038882 DOI: 10.1002/jsfa.12616] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. RESULTS The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP-STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP-STP, which could be attributed to the conversion of α-helix to β-sheet, β-turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP-STP was observed. Water-holding capacity, oil-binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W. CONCLUSION Ultrasound-assisted phosphorylation has great potential to modulate the structure-function relationship of proteins. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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45
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Zhu J, Li S, Yang L, Zhao Z, Xia J, Zhu Y, Li C. Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy. Food Res Int 2023; 166:112644. [PMID: 36914334 DOI: 10.1016/j.foodres.2023.112644] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T21 and A21 of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.
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Affiliation(s)
- Jiaying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Shanshan Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Liang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou, Jiangsu, China.
| | - Zerun Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Jiulin Xia
- Suzhou Weizhixiang Food Co., LTD., Suzhou, Jiangsu, China.
| | - Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China; Engineering Research Center of Magnetic Resonance Analysis Technology, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou, Jiangsu, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
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46
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Pu X, Ruan J, Wu Z, Tang Y, Liu P, Zhang D, Li H. Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef. Foods 2023; 12:foods12071386. [PMID: 37048204 PMCID: PMC10093410 DOI: 10.3390/foods12071386] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 04/14/2023] Open
Abstract
This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (p < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (p < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.
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Affiliation(s)
- Xiaoli Pu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jinggang Ruan
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhicheng Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yong Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Ping Liu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Hongjun Li
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- College of Food Science, Southwest University, Chongqing 400715, China
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47
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Yang C, Wu G, Li Y, Zhang C, Liu C, Li X. Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03041-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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48
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Xu J, Fan Y, Chen Q, Sun F, Li M, Kong B, Xia X. Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes. Meat Sci 2023; 197:109078. [PMID: 36549078 DOI: 10.1016/j.meatsci.2022.109078] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
The effects of κ-carrageenan gum (KG) on the 3D printability and rheological properties of pork pastes were investigated in this study. There were five groups with different levels of KG (0, 2, 4, 6, and 8 g/kg) named as KG-0, KG-2, KG-4, KG-6, and KG-8, respectively. The addition of KG increased the yield stress, viscosity, shear stress, recovery percentage, storage modulus, loss modulus, and initial and average flow forces (P < 0.05). The results of low-field nuclear magnetic resonance analysis revealed that addition of KG reduced T21 and T22 (P < 0.05). The best printing parameters were obtained by accuracy and stability results: printing filling percent, 90%; printing speed, 35 mm⋅s-1; layer height, 2 mm; nozzle diameter, 1.55 mm, and KG addition level, 6 g/kg. KG addition improved the hardness, springiness, chewiness, cohesiveness, adhesiveness, and density, respectively (P < 0.05). The results suggested that KG addition improved the rheological properties and 3D printability of the pork pastes.
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Affiliation(s)
- Jianhang Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuhang Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Min Li
- Delisi Group Co. LTD, Weifang 262200, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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49
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Li H, Wang L, Wang J, Li X, Li J, Cui F, Yi S, Xu Y, Zhu W, Mi H. Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles. Food Chem 2023; 404:134530. [DOI: 10.1016/j.foodchem.2022.134530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 09/26/2022] [Accepted: 10/03/2022] [Indexed: 11/07/2022]
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50
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Effect of freezing raw meat on the physicochemical characteristics of beef jerky. Meat Sci 2023; 197:109082. [PMID: 36571999 DOI: 10.1016/j.meatsci.2022.109082] [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: 03/23/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.
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