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Xu W, Bao Y, Gou H, Xu B, Hong H, Gao R. Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing. Food Chem 2024; 458:140324. [PMID: 38970954 DOI: 10.1016/j.foodchem.2024.140324] [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: 04/30/2024] [Revised: 06/20/2024] [Accepted: 07/01/2024] [Indexed: 07/08/2024]
Abstract
In order to investigate the effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) on the meat quality of Macrobrachium rosenbergii, tail meat was subjected to different MUIF treatments respectively, namely 20 + 40 kHz (MUIF-20 + 40), 20 + 60 kHz (MUIF-20 + 60), 40 + 60 kHz (MUIF-40 + 60) and 20 + 40 + 60 kHz (MUIF-20 + 40 + 60), and the immersion freezing (IF) as control. Results showed that average diameter of ice crystals was 28 μm in IF, and that was only 8 μm in MUIF-20 + 40 + 60. When compared to IF, MUIF alleviated oxidative deterioration of lipids and proteins, but only at higher ultrasound frequency (MUIF-40 + 60; MUIF-20 + 40 + 60). Carbonyl content of MUIF-20 + 40 + 60 was only 40% of that in IF. Similarly, protein denaturation was inhibited in MUIF (except for MUIF-20 + 40). Transmission electron microscopy showed greater distortion of the ultrastructural components in IF, MUIF-40 + 60, and MUIF-20 + 40 + 60, suggested by bended Z-line. In conclusion, MUIF can be an effective strategy to mitigate mechanical damage and protein deterioration in the meat of Macrobrachium rosenbergii.
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Affiliation(s)
- Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Hao Gou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
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2
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Yang W, Dong Y, Ma X, Xie J, Mei J. Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage. ULTRASONICS SONOCHEMISTRY 2024; 107:106945. [PMID: 38857567 PMCID: PMC11209630 DOI: 10.1016/j.ultsonch.2024.106945] [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: 01/31/2024] [Revised: 05/09/2024] [Accepted: 06/05/2024] [Indexed: 06/12/2024]
Abstract
In this study, large yellow croaker (Larimichthys crocea) was frozen using multi-frequency ultrasound-assisted freezing (MUIF) with different powers (160 W, 175 W, and 190 W, respectively) and stored at -18 °C for ten months. The effect of different ultrasound powers on the myofibrillar protein (MP) structures and lipid oxidation of large yellow croaker was investigated. The results showed that MUIF significantly slowed down the oxidation of MP by inhibiting carbonyl formation and maintaining high sulfhydryl contents. These treatments also held a high activity of Ca2+-ATPase in the MP. MUIF maintained a higher ratio of α-helix to β-sheet during frozen storage, thereby protecting the secondary structure of the tissue and stabilizing the tertiary structure. In addition, MUIF inhibited the production of thiobarbituric acid reactive substances value and the loss of unsaturated fatty acid content, indicating that MUIF could better inhibit lipid oxidation of large yellow croaker during long-time frozen storage.
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Affiliation(s)
- Weihao Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Yixuan Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306,China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306,China.
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3
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Jangir A, Kumar Biswas A, Arsalan A, Faslu Rahman CK, Swami S, Agrawal R, Bora B, Kumar Mendiratta S, Talukder S, Chand S, Kumar D, Ahmad T, Ratan Sen A, Naveena BM, Singh Yadav A, Jaywant Rokade J. Development of superoxide dismutase based visual and spectrophotometric method for rapid differentiation of fresh and frozen-thawed buffalo meat. Food Chem 2024; 444:138659. [PMID: 38325091 DOI: 10.1016/j.foodchem.2024.138659] [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: 08/30/2023] [Revised: 01/18/2024] [Accepted: 01/31/2024] [Indexed: 02/09/2024]
Abstract
Study aimed to develop biomarker-based assay for rapid detection of fresh and frozen-thawed buffalo meat in the supply chain. The method is based on development of a solvent system and identification of suitable substrate and developer for screening of biomarkers. For the confirmation column chromatography, gel electrophoresis and Western Blotting were carried out. Validation was done by intra- and inter-day validation, storability study, and determination of thermal history. Best results were shown with pH 8.0 Tris-HCl; extraction buffer, 205 µM nicotinamide adenine dinucleotide hydrogen; substrate, 184 µM Nitroblue tetrazolium, and 1.9 µM phenazine methosulfate; developer. The thermal history ranged from 0.14 to 0.17 during storage at -20 °C. The intra- and inter-day assay precision (CV %) ranged from 5.3 to 6.5 %; in chilled and 14.1 - 9.2 % in frozen-thawed samples. The study confirmed SOD as a viable biomarker. Developed method using SOD has significant potential for rapidly differentiating chilled or frozen-thawed meat.
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Affiliation(s)
- Apeksha Jangir
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Ashim Kumar Biswas
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India.
| | - Abdullah Arsalan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - C K Faslu Rahman
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Shalu Swami
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Ravikant Agrawal
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Bedika Bora
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Suman Talukder
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Sagar Chand
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Devendra Kumar
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Tanbir Ahmad
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Arup Ratan Sen
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Basappa M Naveena
- ICAR-National Meat Research Institute, Chengicherla, Boduppal 500 092, A.P., India
| | - Ajit Singh Yadav
- Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Jaydip Jaywant Rokade
- Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly 243 122, U.P., India
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4
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Liu X, Zhou K, Chen B, Xie Y, Ma Y, Zhou H, Xu B. Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation. J Texture Stud 2024; 55:e12835. [PMID: 38778604 DOI: 10.1111/jtxs.12835] [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: 10/30/2023] [Revised: 03/07/2024] [Accepted: 04/02/2024] [Indexed: 05/25/2024]
Abstract
Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.
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Affiliation(s)
- Xiaoyan Liu
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Bo Chen
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei, Anhui, China
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei, China
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5
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Fan X, Gao X, Li R, Pan D, Zhou C. Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl? Food Chem 2024; 441:138318. [PMID: 38181666 DOI: 10.1016/j.foodchem.2023.138318] [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: 08/20/2023] [Revised: 12/12/2023] [Accepted: 12/27/2023] [Indexed: 01/07/2024]
Abstract
This study explored the effects of l-arginine, l-lysine, and NaCl alone and in combination on the tenderness of porcine meat. Arg, Lys, and NaCl alone improved the tenderness, decreased the cooking loss, and increased the myofibrillar fragmentation index (MFI) of porcine meat; Both Arg and Lys cooperated with NaCl to better achieve this effect. Furthermore, Arg/Lys collaborated with NaCl to increase muscle fiber swelling and moisture content of the meat and promoted the extraction of main myofibrillar proteins. FT-IR revealed that Arg, Lys, or NaCl alone or in combination caused changes in protein-water interactions. Western blotting revealed varying degrees of meat protein degradation in all cases, but the results did not well coincide with those of shear force and the MFI. Therefore, the weakening of intermolecular forces between myofibrillar proteins was considered the main reason for meat tenderization under the present study conditions.
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Affiliation(s)
- Xiaokang Fan
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Rui Li
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Dongmei Pan
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
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6
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Li J, Sun C, Ma W, Wen K, Wang Y, Yue X, Wang Y, Bai Y. The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef. Foods 2024; 13:1566. [PMID: 38790866 PMCID: PMC11121095 DOI: 10.3390/foods13101566] [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: 04/02/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the effects of ultrasound-assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF-400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound-assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.
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Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Chenhao Sun
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Wuchao Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
| | - Kexin Wen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
| | - Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Xiaonan Yue
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
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Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024; 21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [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: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024] Open
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
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Affiliation(s)
- Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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Li B, Zhong M, Sun Y, Liang Q, Shen L, Qayum A, Rashid A, Rehman A, Ma H, Ren X. Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review. ULTRASONICS SONOCHEMISTRY 2024; 103:106796. [PMID: 38350241 PMCID: PMC10876906 DOI: 10.1016/j.ultsonch.2024.106796] [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: 12/22/2023] [Revised: 01/24/2024] [Accepted: 02/01/2024] [Indexed: 02/15/2024]
Abstract
Curation meat products involves multiple stages, including pre-curing processing (thawing, cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging). Ultrasound are nonthermal processing technology widely used in food industry. This technology is preferred because it reduces the damages caused by traditional processing techniques on food, while simultaneously improving the nutritional properties and processing characteristics of food. The utilization of ultrasonic-assisted curing technology has attracted significant attention within the realm of meat product curing, encouraging extensive research efforts. In terms of curing meat products, ultrasonic-assisted curing technology has been widely studied due to its advantages of accelerating the curing speed, reducing nutrient loss, and improving the tenderness of cured meats. Therefore, this article aims to comprehensively review the application and mechanism of ultrasound technology in various stages of meat product curing. Furthermore, it also elaborates the effects of ultrasonic-assisted curing on the tenderness, water retention, and flavor substances of the meat products during the curing process. Besides, the implication of the ultrasound in the processing of meat curation plays a potent role together with other technologies or methods. The use of ultrasound technology in the process of meat curation was analyzed, which might be a theoretical insight for the industrialization prospects of the meat product.
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Affiliation(s)
- Biao Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
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9
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Digvijay, Kelly AL, Lamichhane P. Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37971852 DOI: 10.1080/10408398.2023.2277357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Temperature-mediated preservation techniques offer a simple, scalable, effective, and fairly efficient method of long-term storage of food products. In order to ensure the uninterrupted availability of cheese across the globe, a critical understanding of its techno-functional properties as affected by freezing and frozen storage is essential. Detailed studies of temperature-mediated molecular dynamics are available for relatively simpler and homogeneous systems like pure water, proteins, and carbohydrates. However, for heterogeneous systems like cheese, inter-component interactions at sub-zero temperatures have not been extensively covered. Ice crystallization during freezing causes dehydration of caseins and the formation of concentration gradients within the cheese matrix, causing undesirable changes in texture-functional attributes, but findings vary due to experimental conditions. A suitable combination of sample size, freezing rate, aging, and tempering can extend the shelf life of high- and low-moisture Mozzarella cheese. However, limited studies on other cheeses suggest that effects and suitability differ by cheese type, in most cases adversely affecting texture and functional attributes. This review presents an overview of the understanding of the effects of refrigeration, freezing techniques, and frozen storage on structural components of cheese, most prominently Mozzarella cheese, and the corresponding impact on microstructure and functionality. Also included are the mechanism of ice formation and relevant mathematical models for estimation of the thermophysical properties of cheese to assist in designing optimized schemes for their frozen storage. The review also highlights the lack of unanimity in critical understanding concerning the effect of freezing on the long-term storage of Mozzarella cheese with respect to its functionality.
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Affiliation(s)
- Digvijay
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Prabin Lamichhane
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
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10
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Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G, Wang F. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters. Foods 2023; 12:4027. [PMID: 37959146 PMCID: PMC10647539 DOI: 10.3390/foods12214027] [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: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.
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Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Di Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Yizhong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guoqiang Guan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
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11
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Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023; 205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [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: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
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12
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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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13
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [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: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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14
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Reyes-Villagrana RA, Madrigal-Melchor J, Chávez-Martínez A, Juárez-Moya J, Rentería-Monterrubio AL. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation. Foods 2023; 12:2390. [PMID: 37372601 DOI: 10.3390/foods12122390] [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: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultrasound (HIU), to modify the characteristics of meat and meat products. The advantages of the HIU in meat such as pH, increased water-holding capacity, and antimicrobial activity are well documented and conclusive. However, in terms of meat tenderization, the results are confusing and contradictory, mainly when they focus on three HIU parameters: acoustic intensity, frequency, and application time. This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. Longissimus dorsi). Loin-steak was ultrasonicated with the following parameters: time tHIU = 30 min/each side; frequency fHIU = 37 kHz; acoustic intensity IHIU = ~6, 7, 16, 28, and 90 W/cm2. The results showed that acoustic cavitation has a chaotic effect on the loin-steak surface and thickness of the rib-eye due to Bjerknes force, generating shear stress waves, and acoustic radiation transmittance via the internal structure of the meat and the modification of the myofibrils, in addition to the collateral effect in which the collagen and pH generated ultrasonoporation. This means that HIU can be beneficial for the tenderization of meat.
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Affiliation(s)
| | - Jesús Madrigal-Melchor
- Unidad Académica de Ciencia y Tecnología de la Luz y la Materia, Universidad Autónoma de Zacatecas, Zacatecas 98000, Mexico
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
| | - Juliana Juárez-Moya
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
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15
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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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16
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Chang L, Li Y, Bai X, Xia X, Xu W. Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze-Thaw Cycles. Foods 2023; 12:foods12040717. [PMID: 36832791 PMCID: PMC9955944 DOI: 10.3390/foods12040717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023] Open
Abstract
Chitosan ice coating's properties and its inhibitory effect on the quality deterioration of quick-frozen fish balls during repeated freeze-thaw cycles were investigated. When the chitosan (CH) coating concentration increased, the viscosity and ice coating rate increased, while water vapor permeability (WVP), water solubility, and transmittance decreased, and 1.5% CH was regarded as the excellent coating to apply to freeze-thaw quick-frozen fish balls. As the freeze-thaw cycles increased, the frost production, total volatile base nitrogen (TVB-N) values, and free water content of all of the samples increased significantly (p < 0.05), and the whiteness values, textural properties, and water-holding capacity (WHC) decreased. Freeze-thaw cycles expanded the aperture between the muscle fibers and the occurrence of crystallization and recrystallization between cells increased, damaging the original intact tissue structure, which were confirmed by SEM and optical microscopy. Compared with the untreated ones, the frost production, free water, and TVB-N of the samples with 1.5% CH decreased during 1, 3, 5, and 7 cycles, and were reduced by 23.80%, 32.21%, 30.33%, and 52.10% by the 7th cycle. The WHC and texture properties showed an increasing trend during the freeze-thaw cycles. Therefore, the chitosan ice coating effectively inhibited the quality deterioration by reducing water loss, the occurrence of ice crystallization and recrystallization, and the pores of the samples.
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Affiliation(s)
- Lixin Chang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (X.X.); (W.X.); Tel.: +86-451-55191289 (X.X.); +86-451-86700713 (W.X.)
| | - Weidong Xu
- Office of Student Work, Heilongjiang Agricultural Engineering Vocational College, Harbin 150088, China
- Correspondence: (X.X.); (W.X.); Tel.: +86-451-55191289 (X.X.); +86-451-86700713 (W.X.)
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17
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Zhang C, Li Y, Xia X, Sun Q, Sun F, Kong B. Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage. Food Chem 2023; 398:133874. [DOI: 10.1016/j.foodchem.2022.133874] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/12/2022] [Accepted: 08/05/2022] [Indexed: 11/27/2022]
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18
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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19
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Li H, Bai X, Li Y, Du X, Wang B, Li F, Shi S, Pan N, Zhang Q, Xia X, Kong B. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Crit Rev Food Sci Nutr 2022; 64:5220-5241. [PMID: 36469643 DOI: 10.1080/10408398.2022.2153239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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20
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Zhang C, Chen Q, Sun Q, Liu H, Xia X, Kong B. Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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21
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Zhang M, Jin Z, Guo R, Liu D. The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Xu C, Zang M, Qiao X, Wang S, Zhao B, Shi Y, Bai J, Wu J. Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics. ULTRASONICS SONOCHEMISTRY 2022; 90:106211. [PMID: 36327923 PMCID: PMC9619372 DOI: 10.1016/j.ultsonch.2022.106211] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/06/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb were significantly increased, while L*, drip loss and cooking loss were significantly decreased after ultrasound-assisted thawing (UT). On day 1 (UT1 and FW1) and day 7 (UT7 and FW7) in the UT and FW groups, principal component analysis explained 42.22% and 39.25% of the total variance. In this study, 44 (UT1 and FW1) and 47 (UT7 and FW7) differentially expressed metabolites were identified, including amino acids, carbohydrates and their conjugates, nucleic acids, carbonyl compounds and others. The results of this study provide data to clarify the differences between UT and FW, and lay a foundation for the application of ultrasound-assisted thawing in the meat industry.
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Affiliation(s)
- Chenchen Xu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Mingwu Zang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
| | - Xiaoling Qiao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Shouwei Wang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Bing Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Yuxuan Shi
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Jing Bai
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Jiajia Wu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
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23
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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24
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Lee S, Jo K, Jeong HG, Choi YS, Kyoung H, Jung S. Freezing-induced denaturation of myofibrillar proteins in frozen meat. Crit Rev Food Sci Nutr 2022; 64:1385-1402. [PMID: 36052640 DOI: 10.1080/10408398.2022.2116557] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Freezing is commonly used to extend the shelf life of meat and meat products but may impact the overall quality of those products by inducing structural changes in myofibrillar proteins (MPs) through denaturation, chemical modification, and encouraging protein aggregation. This review covers the effect of freezing on the denaturation of MPs in terms of the effects of ice crystallization on solute concentrations, cold denaturation, and protein oxidation. Freezing-induced denaturation of MPs begins with ice crystallization in extracellular spaces and changes in solute concentrations in the unfrozen water fraction. At typical temperatures for freezing meat (lower than -18 °C), cold denaturation of proteins occurs, accompanied by an alteration in their secondary and tertiary structure. Moreover, the disruption of muscle cells triggers the release of cellular enzymes, accelerating protein degradation and oxidation. To minimize severe deterioration during the freezing and frozen storage of meat, there is a vital need to use an appropriate freezing temperature below the glass transition temperature and to avoid temperature fluctuations during storage to prevent recrystallization. Such an understanding of MP denaturation can be applied to determine the optimum freezing conditions for meat products with highly retained sensory, nutritional, and functional qualities.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea
| | - Hyunjin Kyoung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
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25
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Effect of ultrasound-assisted freezing combined with potassium alginate on the quality attributes and myofibril structure of large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Bi YZ, Luo YL, Luo RM, Ji C, Gao S, Bai S, Wang YR, Dong FJ, Hu XL, Guo JJ. High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Front Nutr 2022; 9:959824. [PMID: 35958244 PMCID: PMC9361012 DOI: 10.3389/fnut.2022.959824] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/01/2022] [Indexed: 11/26/2022] Open
Abstract
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.
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Affiliation(s)
- Yong-Zhao Bi
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Yu-Long Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Rui-Ming Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Chen Ji
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Gao
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Bai
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Yong-Rui Wang
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Fu-Jia Dong
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Xiao-Lei Hu
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Jia-Jun Guo
- School of Food & Wine, Ningxia University, Yinchuan, China
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27
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Teng X, Cong X, Chen L, Wang Q, Xue C, Li Z. Effect of repeated freeze-thawing on the storage quality of pacific oyster (Crassostrea gigas). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01537-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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28
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Kong D, Quan C, Xi Q, Han R, Koseki S, Li P, Du Q, Yang Y, Forghani F, Wang J. Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW). ULTRASONICS SONOCHEMISTRY 2022; 88:106105. [PMID: 35921713 PMCID: PMC9352963 DOI: 10.1016/j.ultsonch.2022.106105] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/11/2022] [Accepted: 07/26/2022] [Indexed: 05/11/2023]
Abstract
The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The results showed that WUT and EUT could significantly improve the thawing rate compared with AT, WT, and ET groups. The EUT group not only had lower thawing loss, but also their immobilized and free water contents were similar to fresh sample according to the low-field nuclear magnetic resonance (LF NMR) results. The EUT treatment had no adverse effect on the primary structure of the protein. The secondary and tertiary structures of MP were more stable in the EUT group according to Raman and fluorescence spectra. The muscle fibers microstructure from EUT group was neater and more compact compared with other thawing methods. Therefore, EUT treatment could be considered as a novel potential thawing method in the food industry.
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Affiliation(s)
- Dewei Kong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chunli Quan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qian Xi
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shige Koseki
- Research Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan
| | - Peng Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Fereidoun Forghani
- Molecular Epidemiology, Inc, 15300 Bothell Way NE, Lake Forest Park, WA 98155, USA
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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29
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Zhang Y, Kim Y, Puolanne E, Ertbjerg P. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review. Meat Sci 2022; 190:108841. [DOI: 10.1016/j.meatsci.2022.108841] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/13/2022] [Accepted: 05/01/2022] [Indexed: 01/08/2023]
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30
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Hu C, Xie J. Tandem mass tag-based proteomics analysis of protein changes in the freezing and thawing cycles of Trachurus murphyi. J Food Sci 2022; 87:3938-3952. [PMID: 35880689 DOI: 10.1111/1750-3841.16209] [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: 12/20/2021] [Revised: 03/19/2022] [Accepted: 05/05/2022] [Indexed: 12/01/2022]
Abstract
We investigated the proteome variations in Trachurus murphyi with different cycles of freezing and thawing (FT) under frozen storage. A total of 2,482 proteins were assessed quantitatively, of which 269 proteins were recognized as differential abundance proteins during the second FT cycle until the eighth FT cycle. Bioinformatics analysis on gene ontology (GO) functional annotation and Kyoto Encyclopedia of Genes and Genomes pathway analyses of Differential Analysis of Proteins (DAPs) indicated multiple DAPs engaged with the protein structure, metabolic enzymes, and protein turnover. In addition, some of the observed proteins were probably the underlying markers of protein oxidation (PO). The analysis of PO sites revealed the sites of PO, such as amino adipic semialdehydes, γ-glutamic semialdehydes, and Schiff bases. Bioinformatics analyses demonstrated the involvement of differentially expressed proteins in the Hippo signaling pathway (Ko04390), indicating strong protein degradation with greater numbers of FT cycles under frozen storage. It provides an insight into quality stability from a proteomics quality perspective at the molecular level. The results obtained have deepened our current understandings of the mechanisms that reveal variations in proteomes and quality, as well as help promote quality control of T. murphyi across the cold transportation chain. PRACTICAL APPLICATION: Temperature fluctuation is one of the core issues during frozen food storage and distribution faced by the frozen food industry. Fluctuation may result in microstructural changes, ice recrystallization, and protein change in frozen food products. Tandem mass tag-based methods were adopted to study proteome variations in Trachurus murphyi muscles under different cycles of freezing and thawing under frozen storage conditions in this paper. The results obtained have deepened our current understandings of the mechanisms that reveal variations in proteomes and quality, as well as help promote quality control of T. murphyi across the cold transportation chain.
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Affiliation(s)
- Chunlin Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China.,Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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31
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Lu J, Wang Y, Chen B, Xie Y, Nie W, Zhou H, Xu B. Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing. Meat Sci 2022; 192:108907. [PMID: 35901583 DOI: 10.1016/j.meatsci.2022.108907] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/10/2022] [Accepted: 07/11/2022] [Indexed: 10/17/2022]
Abstract
This research aimed to investigate the effects of pigskin gelatin hydrolysate (PGH) on the quality changes of longissimus lumborum (LL) muscles during freezing. The samples were firstly assigned into six groups, including control, sucrose and sorbitol group (SUSO) as positive control, 0%, 1%, 2% and 4% PGH group. The thawing loss of frozen meat, microscopic observation of ice crystal formed during freezing, myowater mobility in muscle tissues, and protein structure changes were determined. PGH reduced the thawing loss of frozen meat by 5.32%. Microscopic observation showed that ice crystal area reduced to 15.54% with 4% PGH treatment. The PGH also reduced the loss of immolized water in meat during freezing. The Raman spectra showed that the protein structure remained more intact in the group of 4% PGH. It can be concluded that the addition of PGH effectively diminished the deterioration of muscle qualities, enhanced the cryoprotective of the muscles during freezing, and this enhancement was associated with their increasing amount.
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Affiliation(s)
- Jing Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bo Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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32
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Ma X, Mei J, Qiu W, Xie J. Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 9:906911. [PMID: 35782953 PMCID: PMC9244167 DOI: 10.3389/fnut.2022.906911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/13/2022] [Indexed: 11/13/2022] Open
Abstract
The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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33
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Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure. Food Res Int 2022; 157:111484. [DOI: 10.1016/j.foodres.2022.111484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/24/2022] [Accepted: 06/05/2022] [Indexed: 11/22/2022]
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34
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Wang X, Xie X, Zhang T, Zheng Y, Guo Q. Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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36
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Qiu S, Cui F, Wang J, Zhu W, Xu Y, Yi S, Li X, Li J. Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus. Food Chem 2022; 377:131949. [PMID: 34974408 DOI: 10.1016/j.foodchem.2021.131949] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 12/08/2021] [Accepted: 12/22/2021] [Indexed: 11/04/2022]
Abstract
Freezing is a method that plays a key role in the storage of aquatic products. The effects of different methods of freezing on the quality, microstructure, ice-crystal morphology, and protein oxidation of Sciaenops ocellatus were investigated. Air freezing (AF), immersion freezing (IF), and different powers of ultrasound-assisted immersion freezing (UIF) (150, 200, and 250 W) were studied. IF and UIF significantly improved the freezing rate of S. ocellatus and shortened the freezing time by more than 83% compared with AF. The freezing rate achieved using UIF (200 W) was 712.81% higher than that achieved using AF. Oxidative denaturation of the myofibrillar protein was reduced after 90 days of frozen storage. Moreover, frozen samples in the UIF-200 W group had higher protein stability compared with that in the other groups. Therefore, appropriate ultrasonic power (200 W) during freezing can accelerate the freezing process of S. ocellatus and maintain its muscle quality.
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Affiliation(s)
- Shuang Qiu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Jinxiang Wang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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37
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Li J, Ma X, Zhang J, Wang Y, Du M, Xiang Q, Wang Y, Du J, Li K, Bai Y. Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Junguang Li
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Xuyang Ma
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Jiawen Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Yu Wang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Manting Du
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Qisen Xiang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Yuntao Wang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Juan Du
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Ke Li
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Yanhong Bai
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
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38
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Du H, Wang Q, Liu Q, Chen Q, Liu H, Xu M, Kong B. Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine. J Food Sci 2022; 87:2527-2537. [PMID: 35546277 DOI: 10.1111/1750-3841.16156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/19/2022] [Accepted: 03/28/2022] [Indexed: 11/30/2022]
Abstract
Bacon usually have a high salt content. Excessive intake of salt could cause a harm to human health. Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic heterocyclic compounds formed by the reactions of precursor substances at high temperature. This study investigated the influence of different levels of NaCl on the HAA contents and quality characteristics of bacon. Moisture, aw , L* value, b* value, thiobarbituric acid-reactive substance (TBARS), and carbonyl content increased significantly with a decrease in the NaCl concentration of the brine (p < 0.05). There were no significant differences between treatments for a* value, pH, creatine content, sensory redness, bitterness, or off-odor (p > 0.05). Sensory evaluation showed that saltiness in bacon increased significantly with increased NaCl concentrations in brine. The increased NaCl concentrations decreased the total HAAs in fried bacon (p < 0.05). Moreover, the nonpolar HAA contents in bacon were higher than the polar HAA contents; salt concentration mainly affected the nonpolar HAA content. In summary, salt content had a significant influence on the HAA content and the quality characteristic of bacon.
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Affiliation(s)
- Hongzhen Du
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ming Xu
- Shimadzu Co., Ltd, Shenyang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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39
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Zhao X, Li H, Cui F, Wang J, Yi S, Mi H, Lv Y, Li X, Li J. Effects of four multi‐compound freezing medium on the quality of red drum (
Sciaenops ocellatus
) during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xi Zhao
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Hongyue Li
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Fangchao Cui
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Jinxiang Wang
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Shumin Yi
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Hongbo Mi
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Yanfang Lv
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
| | - Xuepeng Li
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Jianrong Li
- College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China
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40
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Soltani Firouz M, Sardari H, Alikhani Chamgordani P, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. ULTRASONICS SONOCHEMISTRY 2022; 86:106027. [PMID: 35569440 PMCID: PMC9112027 DOI: 10.1016/j.ultsonch.2022.106027] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 06/01/2023]
Abstract
High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Peyman Alikhani Chamgordani
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Maryam Behjati
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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41
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Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101709] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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42
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Zhou P, Chu Y, Lv Y, Xie J. Quality of frozen mackerel during storage as processed by different freezing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, China
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43
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Cao Y, He S, Yu Q, Han L, Zhang W, Zou X. Effects of multiple freeze–thaw cycles on meat quality, nutrients, water distribution and microstructure in bovine rumen smooth muscle. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yinjuan Cao
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Shunzhong He
- Yushu Prefecture Animal Disease Prevention and Control Centre Yushu China
| | - Qunli Yu
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Ling Han
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Wei Zhang
- Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co., Ltd. Linxia China
| | - Xiaohong Zou
- Gansu Qilian Muge Industrial Company Zhangye China
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44
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Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Compr Rev Food Sci Food Saf 2022; 21:1979-2001. [PMID: 35179815 DOI: 10.1111/1541-4337.12919] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/19/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022]
Abstract
Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale-up issues involved in large-scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. PRACTICAL APPLICATION: This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, P. R. China
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45
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Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. Food Res Int 2022; 152:110923. [DOI: 10.1016/j.foodres.2021.110923] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 01/28/2023]
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46
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Jia H, Roy K, Pan J, Mraz J. Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Compr Rev Food Sci Food Saf 2022; 21:1383-1408. [DOI: 10.1111/1541-4337.12883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/20/2022]
Affiliation(s)
- Hui Jia
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Koushik Roy
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jinfeng Pan
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
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47
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Cheng H, Bian C, Chu Y, Mei J, Xie J. Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker ( Pseudosciaena crocea). Foods 2022; 11:226. [PMID: 35053958 PMCID: PMC8775265 DOI: 10.3390/foods11020226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/12/2022] [Indexed: 01/27/2023] Open
Abstract
This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Chuhan Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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48
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Zhang G, Zhu C, Walayat N, Nawaz A, Ding Y, Liu J. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Crit Rev Food Sci Nutr 2022; 63:5874-5889. [PMID: 34996325 DOI: 10.1080/10408398.2022.2025534] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Chunyan Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, P.R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
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49
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Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon. Foods 2022; 11:foods11020143. [PMID: 35053875 PMCID: PMC8774441 DOI: 10.3390/foods11020143] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/02/2022] [Accepted: 01/04/2022] [Indexed: 11/17/2022] Open
Abstract
The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.
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50
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Ma X, Yang D, Qiu W, Mei J, Xie J. Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 8:779546. [PMID: 34977123 PMCID: PMC8714677 DOI: 10.3389/fnut.2021.779546] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/15/2021] [Indexed: 01/16/2023] Open
Abstract
The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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