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Xu B, Luo X, Yang X, Zhang Y, Sebranek JG, Liang R. Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties. Food Chem 2024; 456:140022. [PMID: 38876067 DOI: 10.1016/j.foodchem.2024.140022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/23/2024] [Accepted: 06/06/2024] [Indexed: 06/16/2024]
Abstract
This study compared the proteomics of beef patties under high‑oxygen modified atmosphere packaging (HiOx-MAP) and vacuum packaging (VP) during heating. The color and oxidation stability of fresh patties, and myoglobin denaturation of cooked patties were also measured. The results suggested that HiOx-MAP patties contained more oxymyoglobin in fresh meat and had higher myoglobin denaturation during heating than VP patties, resulting in premature browning (PMB) during cooking. Proteomic analysis found that the overabundance of proteasome subunit beta type-2 (PSMB2) and peroxiredoxin-2 (PRDX2) in HiOx-55 °C, which can remove the damaged proteins and inhibit oxidation respectively, are of benefit to meat color stability during storage, however, this was still insufficient to inhibit the occurrence of PMB during cooking. The high abundance of lamin B1 (LMNB1) in VP-55 °C can maintain the stability of meat color. This research provides greater understanding, based on proteomic perspectives, of the molecular mechanism of PMB.
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Affiliation(s)
- Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Joseph G Sebranek
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-3150, USA.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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2
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Yang J, Shi S, Wang P, Li GP, Wang HY, Wu WL, Luo Z, Gao QY, Liu ZD. Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes. Food Chem X 2024; 23:101713. [PMID: 39239532 PMCID: PMC11375241 DOI: 10.1016/j.fochx.2024.101713] [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: 05/21/2024] [Revised: 07/17/2024] [Accepted: 08/01/2024] [Indexed: 09/07/2024] Open
Abstract
To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P < 0.05), lactic acid predominated the measured organic acids. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and chromatography-electronic nose (GC-E-Nose) data indicated that ST resulting in significantly higher total volatile compounds than the other methods (P < 0.05). SPME-GC-MS detected 55 volatile compounds, and 12 characteristic flavor substances were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP > 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.
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Affiliation(s)
- Jing Yang
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
- Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi of Xizang 860000, China
| | - Shu Shi
- Chongqing Vocational Institute of Tourism, Chongqing 409000, China
| | - Ping Wang
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Gui Peng Li
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Huai Yao Wang
- Yunnan Yiji Food Co., Wuhua Kunming, Yunnan 650000, China
| | - Wen Liang Wu
- School of Information Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Zhang Luo
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Qian Yang Gao
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Zhen Dong Liu
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
- Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi of Xizang 860000, China
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3
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Yao Y, Huang M, Wang X, Yu J, Cui H, Hayat K, Zhang X, Ho CT. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism. Food Res Int 2024; 194:114881. [PMID: 39232554 DOI: 10.1016/j.foodres.2024.114881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 08/05/2024] [Accepted: 08/05/2024] [Indexed: 09/06/2024]
Abstract
A novel gradient-temperature heating regime was proposed to improve the texture of braised pork. Compared with one-stage pressure heat treatment of around 107 °C, the gradient-temperature heat regime of preheating at 60 °C, followed by a slow increase of temperature to 107 °C and simmering at 97 °C increased the retention of immobilized water and reduced the shear force of meat. In this cooking regime, preheating treatment at 50-60 °C could promote the dissociation of thin and thick myofilaments, which contributed to a weakened shrinkage of myofibrils during the subsequent high temperature heating process. Pressure-heating treatment with a slow increasing temperature and the medium-temperature simmering significantly reduced (p < 0.05) the oxidation of sulfhydryl groups and the loss of α-helical, which weakened the excessive aggregation of protein and promoted the formation of myofibril network. Both the weakened shrinkage and the formation of myofibril network during gradient-temperature heating contributed to the decreased shear force and an increased immobilized water. Hence, the reduction of the oxidation and aggregation of the proteins is the key to improve the tenderness of the braised meat.
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Affiliation(s)
- Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Xiaomin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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Zhao L, Xu B, Wu R, Chen M, Yi Y, Wang H, Guo D, Xu W. Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks. J Food Sci 2024. [PMID: 39206516 DOI: 10.1111/1750-3841.17282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 07/04/2024] [Accepted: 07/12/2024] [Indexed: 09/04/2024]
Abstract
The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p < 0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p < 0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p < 0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p < 0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.
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Affiliation(s)
- Lingling Zhao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Bin Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Ruifang Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Mingyue Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Hongxun Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
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de Oliveira TLC, Tanaka MS, Rezende JL, Rodrigues LM, Ramos ADLS, Ramos EM. Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks. J Texture Stud 2024; 55:e12860. [PMID: 39138115 DOI: 10.1111/jtxs.12860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/22/2024] [Accepted: 07/03/2024] [Indexed: 08/15/2024]
Abstract
Sous vide meat is an emerging food category, the consumption of which has increased owing to greater convenience, sensory traits, elderly consumers acceptance, and low-cost cuts use. However, required prolonged thermal treatment to achieve desired tenderness, impact energy-consumption besides triggering lipid oxidation, undesired off-flavors, and cooked meat profiles. Using a response surface methodology (RSM), this study evaluated the effects of the vegetal proteolytic papain (0 to 20 mg/kg) and low-temperature sous vide cooking (SVC) time (1 to 8 h at 65°C) in low-value marinated M. semitendinosus beefsteaks on technological characteristics associated with tenderness, and lipid oxidation. Additionally, the sensory profile traits of the pre-selected treatments were described using check-all-that-apply (CATA) and preference mapping. Shear force (WBsSF) was reduced with greater papain addition, whereas higher cooking losses (CL) were observed with longer SVC cooking times. Both the released total collagen and TBARS values increased with increasing papain concentrations and SVC times. Combining high levels of papain (>10 mg/kg) and SVC time (>6 h) resulted in lower WBsSF values (<20 N) but higher CL (>27%) and the CATA descriptors "aftertaste" and "mushy." The optimized conditions (14 mg/kg papain; 2 h SVC) also reduced WBsSF values (<26 N) with lower CL (<20%) and were most preferred and described as "juicy" and "tender" by consumers. Observed results suggest that combined mild SVC and papain may potentiate tenderness, conjointly favor juiciness and oxidation, further representing a promising tool for reducing SVC time without compromising valued sous vide sensory traits.
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Affiliation(s)
- Thales Leandro Coutinho de Oliveira
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Marcelo Stefanini Tanaka
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Jeferson Leandro Rezende
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Lorena Mendes Rodrigues
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Alcinéia de Lemos Sousa Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil
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6
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Wereńska M. Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat. Poult Sci 2024; 103:103701. [PMID: 38603934 PMCID: PMC11017058 DOI: 10.1016/j.psj.2024.103701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/13/2024] Open
Abstract
The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw, 53-345, Poland.
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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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Pongsetkul J, Saengsuk N, Siriwong S, Thumanu K, Yongsawatdigul J, Benjakul S. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance. Poult Sci 2024; 103:103495. [PMID: 38354473 PMCID: PMC10875293 DOI: 10.1016/j.psj.2024.103495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/16/2024] Open
Abstract
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700-1,600 cm-1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Nachomkamon Saengsuk
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand
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9
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Godos J, Scazzina F, Paternò Castello C, Giampieri F, Quiles JL, Briones Urbano M, Battino M, Galvano F, Iacoviello L, de Gaetano G, Bonaccio M, Grosso G. Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet. J Transl Med 2024; 22:294. [PMID: 38515140 PMCID: PMC10956348 DOI: 10.1186/s12967-024-05095-w] [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: 01/31/2024] [Accepted: 03/15/2024] [Indexed: 03/23/2024] Open
Abstract
Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a "Planeterranean" diet.
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Affiliation(s)
- Justyna Godos
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | | | | | - Francesca Giampieri
- Department of Clinical Sciences, Università Politecnica Delle Marche, Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
| | - José L Quiles
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center, University of Granada, Avda del Conocimiento S/N, Parque Tecnologico de La Salud, Armilla, 18016, Granada, Spain
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016, Granada, Spain
| | - Mercedes Briones Urbano
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, 24560, México
- Universidad Internacional Iberoamericana, Arecibo, PR, 00613, USA
| | - Maurizio Battino
- Department of Clinical Sciences, Università Politecnica Delle Marche, Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | - Licia Iacoviello
- Department of Epidemiology and Prevention, IRCCS Neuromed, Pozzilli, Italy
- Libera Università Mediterranea (LUM) "Giuseppe Degennaro", Casamassima (Bari), Italy
| | | | | | - Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy.
- Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy.
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10
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Xu Y, Wei W, Lin H, Huang F, Yang P, Liu J, Zhao L, Zhang C. Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance. Meat Sci 2024; 213:109478. [PMID: 38460233 DOI: 10.1016/j.meatsci.2024.109478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 03/11/2024]
Abstract
This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness. When the center temperature increased to 100 °C, the shear force of samples from the low-level heat (LH) group increased by around 3-fold, and HH reduced this upward trend. This result was mainly attributed to the shorter heating time undergone by the HH-treated samples compared to the LH treatment, which resulted in less structural shrinkage and faster passing through the protein denaturation interval of the samples. These changes alleviated temperature fluctuations caused by water loss. This explanation could be confirmed by the results of T2 relaxation time and Fourier transform-infrared spectroscopy (FT-IR). However, the LH treatment caused a slower rise in oil temperature due to more moisture migration, which required the samples to undergo longer thermal denaturation, leading to a deterioration in tenderness. Moreover, histological analysis revealed that the greater integrity of endomysium in the HH group inhibited water loss and oil absorption, which contributed to obtain low-fat meat products with higher tenderness. This study provides support for the industrialization of traditional pork cuisines using oil as the heating medium.
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Affiliation(s)
- Ying Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wensong Wei
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Junmei Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Food Quality & Design Group, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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11
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Tonti M, Verheyen D, Kozak D, Skåra T, Van Impe JFM. Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder. Int J Food Microbiol 2024; 413:110556. [PMID: 38244386 DOI: 10.1016/j.ijfoodmicro.2023.110556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 12/18/2023] [Accepted: 12/30/2023] [Indexed: 01/22/2024]
Abstract
Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products. However, pathogenic bacteria can be present and survive during prolonged storage, leading to outbreaks of foodborne diseases and product recalls. Radio frequency (RF) heating is a processing technology suitable for bulk treatment of milk powder, aiming at microbial inactivation. This study investigates the RF inactivation of Salmonella Typhimurium and Listeria monocytogenes in two types of milk powder; skimmed and whole milk powder. Specifically, the aims were to (i) examine the influence of the powder's composition on bacterial inactivation, (ii) evaluate the response of bacteria with different Gram properties (Gram positive and Gram negative) and (iii) verify the use of Enterococcus faecium as a surrogate for the two microorganisms for the specific RF process. In order to examine exclusively the influence of RF, a non-isothermal temperature profile was used, employing solely different RF energy levels to heat the product to the target temperatures. A log-linear model with a Bigelow-type temperature dependency was fitted to the experimental data. S. Typhimurium was less susceptible to RF treatments in comparison to L.monocytogenes, demonstrating a higher inactivation rate (k) and higher percentage of sublethal injury. A higher k was also observed for both microorganisms in the whole milk powder, indicating that the increased fat content and decreased levels of lactose and protein in the milk powder had an adverse impact on the microbial survival for both pathogens. The surrogate microorganism E. faecium successfully validated the microbial response of the two microorganisms to RF treatments. In general, a low heating rate RF-only process was successful in inactivating the two foodborne pathogens in skimmed and whole milk powder by 4 log(CFU/g).
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Affiliation(s)
- Maria Tonti
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | - Davy Verheyen
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | - Dmytro Kozak
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | | | - Jan F M Van Impe
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
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12
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Haq IU, Asghar B, Manzoor A, Ali S, Nauman K, Ahmad S, Hopkins DL, Nasir J. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat. Meat Sci 2024; 209:109417. [PMID: 38147799 DOI: 10.1016/j.meatsci.2023.109417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/28/2023]
Abstract
This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked at three combinations of time and temperature, namely 55 °C-8H, 65 °C-5H, and 95 °C-45 M, respectively. Warner-Bratzler Shear Force (WBSF), cooking loss, cooking yield, color, water activity (aw), total water content (TWC), total collagen content (TCC), heat soluble collagen (HSC), myofibrillar fragmentation index (MFI), and sensory evaluation were measured. The collagen solubilization results showed that temperature and time interacted (P ≤ 0.05), reducing the toughness of the muscles. The tenderization achieved through sous vide cooking was mainly attributed to the thermal denaturation of proteins at the typically lower temperatures and extended time used, weakening of connective tissue through collagen solubilization, and water retention. More cooking loss (P ≤ 0.05) was observed at high temperature treatment of 95 °C-45 M. Meat color, TWC, MFI, and overall acceptability exhibited differences among treatments (P ≤ 0.05). An extended heat interval at lower temperatures caused initial denaturation of myofibrillar proteins, then solubilization of connective tissue proteins. Cooking treatment 55 °C-8H (P ≤ 0.05) reduced the WBSF in both muscles; however, the ST appeared more tender than BF.
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Affiliation(s)
- Ihtesham Ul Haq
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Bilal Asghar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life & Environmental Sciences, University of Alberta, AB T6G 1C9, Canada.
| | - Adeel Manzoor
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
| | - Sher Ali
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Kashif Nauman
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Sohail Ahmad
- Department of Poultry Production, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | | | - Jamal Nasir
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
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13
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Gawat M, Boland M, Chen J, Singh J, Kaur L. Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility. Food Chem 2024; 434:137442. [PMID: 37713757 DOI: 10.1016/j.foodchem.2023.137442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 08/06/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
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Affiliation(s)
- Mariero Gawat
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Jim Chen
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
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14
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Xu B, Zhang Q, Zhang Y, Yang X, Mao Y, Luo X, Hopkins DL, Niu L, Liang R. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Meat Sci 2023; 206:109326. [PMID: 37774478 DOI: 10.1016/j.meatsci.2023.109326] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/29/2023] [Accepted: 09/02/2023] [Indexed: 10/01/2023]
Abstract
The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.
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Affiliation(s)
- Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Qingwei Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | | | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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15
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Wereńska M. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat. Poult Sci 2023; 102:103064. [PMID: 37722278 PMCID: PMC10518714 DOI: 10.1016/j.psj.2023.103064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/20/2023] Open
Abstract
The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = 48 with skin and subcutaneous fat and n = 48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat × heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P = 0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
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16
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Douglas SL, Bernardez-Morales GM, Nichols BW, Belk AD, Reyes TM, Ball JJ, Sawyer JT. Influence of Sous Vide Cooking on Ground Beef Patties. Foods 2023; 12:3664. [PMID: 37835317 PMCID: PMC10572462 DOI: 10.3390/foods12193664] [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: 09/01/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (p < 0.05) cook loss, Allo-Kramer Shear Force (AKSF) and were darker (L*) than patties sous vide cooked for 60 or 90 min. Additionally, neither internal redness, calculated spectral values of chroma, hue angle, or red-to-brown differed (p > 0.05) regardless of sous vide cooking time. Sous vide cooking duration prior to grilling the ground beef patties altered the moisture, color, and objective texture characteristics of ground beef patties.
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Affiliation(s)
- Savannah L. Douglas
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (S.L.D.); (G.M.B.-M.); (B.W.N.); (A.D.B.)
| | | | - Brooks W. Nichols
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (S.L.D.); (G.M.B.-M.); (B.W.N.); (A.D.B.)
| | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (S.L.D.); (G.M.B.-M.); (B.W.N.); (A.D.B.)
| | - Tristan M. Reyes
- Winpak Ltd., 100 Saulteaux Crescent, Winnipeg, MB R3J 3T3, Canada;
| | - Jase J. Ball
- Adjunct, Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA;
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (S.L.D.); (G.M.B.-M.); (B.W.N.); (A.D.B.)
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17
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Shin DM, Yune JH, Kim DH, Han SG. Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat. Anim Biosci 2023; 36:1596-1603. [PMID: 37402453 PMCID: PMC10475379 DOI: 10.5713/ab.23.0039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/06/2023] [Accepted: 05/23/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. METHODS Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. RESULTS Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. CONCLUSION Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Jong Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Dong-Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
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18
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Tang C, Xu Y, Zhou K, Xie Y, Ma Y, Li C, Xu F, Zhou H, Xu B. Mechanism behind the deterioration in gel properties of collagen gel induced by high-temperature treatments: A molecular perspective. Food Res Int 2023; 171:112985. [PMID: 37330841 DOI: 10.1016/j.foodres.2023.112985] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/19/2023]
Abstract
This study aims to elucidate the mechanism behind the deterioration in the gel properties of collagen gel resulting from high-temperature treatment. The results show that the high level of triple-helix junction zones and related lateral stacking contribute to the dense and orderly collagen gel network with high gel strength and storage modulus. The analysis of the molecular properties of heated collagen shows that high-temperature treatment leads to serious denaturation and degradation of collagen, resulting in the formation of gel precursor solutions composed of low-molecular-weight peptides. The short chains in the precursor solution are not easy to nucleation and can limit the growth of triple-helix cores. To conclude, the decrease in triple-helix renaturation and crystallization abilities of peptide components is the reason for the deterioration in the gel properties of collagen gel induced by high temperature. The findings presented in this study add the understanding of texture deterioration in high-temperature processed collagen-based meat products and related products, and provide a theoretical basis for establishing methods to overcome the production dilemma faced by these products.
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Affiliation(s)
- Cheng Tang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Yujuan Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China.
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19
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Latoch A, Moczkowska-Wyrwisz M, Sałek P, Czarniecka-Skubina E. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle. Foods 2023; 12:3257. [PMID: 37685190 PMCID: PMC10486606 DOI: 10.3390/foods12173257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
| | - Piotr Sałek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
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20
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Latoch A, Głuchowski A, Czarniecka-Skubina E. Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. Foods 2023; 12:3110. [PMID: 37628109 PMCID: PMC10453940 DOI: 10.3390/foods12163110] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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21
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Rezler R, Krzywdzińska-Bartkowiak M, Piątek M. The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion. Molecules 2023; 28:6102. [PMID: 37630352 PMCID: PMC10459950 DOI: 10.3390/molecules28166102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/10/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6-18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.
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Affiliation(s)
- Ryszard Rezler
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznań, Poland
| | - Mirosława Krzywdzińska-Bartkowiak
- Department of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Michał Piątek
- Department of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland
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22
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Lu KH, Hsu A, Pan YC, Huang YJ, Goh LY, Kang CY, Sheen LY. Modeling the Temperature Effect on the Growth of Uropathogenic Escherichia coli in Sous-Vide Chicken Breast. Foodborne Pathog Dis 2023; 20:343-350. [PMID: 37410536 DOI: 10.1089/fpd.2022.0069] [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: 07/07/2023] Open
Abstract
Uropathogenic Escherichia coli (UPEC) is known to cause 65-75% of human urinary tract infection (UTI) cases. Poultry meat is a reservoir of UPEC, which is suspected to cause foodborne UTIs. In the present study, we aimed to determine the growth potential of UPEC in ready-to-eat chicken breasts prepared by sous-vide processing. Four reference strains isolated from the urine of UTI patients (Bioresource Collection and Research Center [BCRC] 10,675, 15,480, 15,483, and 17,383) were tested by polymerase chain reaction assay for related genes to identify their phylogenetic type and UPEC specificity. A cocktail of these UPEC strains was inoculated into sous-vide cooked chicken breast at 103-4 colony-forming unit (CFU)/g and stored at 4°C, 10°C, 15°C, 20°C, 30°C, and 40°C. Changes in the populations of UPEC during storage were analyzed by a one-step kinetic analysis method using the U.S. Department of Agriculture [USDA] Integrated Pathogen Modeling Program-Global Fit [IPMP-Global Fit]. The results showed that the combination of the no lag phase primary model and the Huang square-root secondary model fitted well with the growth curves to obtain the appropriate kinetic parameters. This combination for predicting UPEC growth kinetics was further validated using it to study additional growth curves at 25°C and 37°C, which showed that the root mean square error, bias factor, and accuracy factor were 0.49-0.59 (log CFU/g), 0.941-0.984, and 1.056-1.063, respectively. In conclusion, the models developed in this study are acceptable and can be used to predict the growth of UPEC in sous-vide chicken breast.
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Affiliation(s)
- Kuan-Hung Lu
- Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei, Taiwan
- Institute of Environmental and Occupational Health Sciences, College of Public Health, National Taiwan University, Taipei, Taiwan
| | - Anne Hsu
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Yi-Chun Pan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Yun-Ju Huang
- Department of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, Tainan City, Taiwan
| | - Liu-Yean Goh
- Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei, Taiwan
| | - Chun-Yi Kang
- Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei, Taiwan
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
- Center for Food and Biomolecules, National Taiwan University, Taipei, Taiwan
- National Center for Food Safety Education and Research, National Taiwan University, Taipei, Taiwan
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23
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Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique. Food Chem 2023; 414:135723. [PMID: 36821928 DOI: 10.1016/j.foodchem.2023.135723] [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: 11/08/2022] [Revised: 01/31/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
The mechanism behind textural changes in scallop adductor muscle during boiling was investigated through proteomic analysis, determination of water holding capacity (WHC) and oxidative indices, as well as observation with scanning electron microscopy and multiphoton nonlinear optical microscopy. The hardness and shear force showed the trend of first rising and then falling in 45 min-boiling time. The results suggested that short-time boiling caused the oxidation, denaturation and aggregation of proteins, resulting in the transverse contraction of myofibers and lateral cross-linked aggregation of muscle fibers and a rise in WHC, which led to the increase in hardness and shear force. While long-time boiling caused the progressive degradation of structural proteins such as fibrillin-1, collagen alpha-2(I) chain, myosin heavy chain, basement membrane-specific heparan sulfate proteoglycan core protein, and paramyosin, resulting in a loose myofibril network and the decrease in WHC, which led to the decrease in hardness and shear force.
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24
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Liao S, Tian L, Qi Q, Hu L, Wang M, Gao C, Cui H, Gai Z, Gong G. Transcriptome Analysis of Protocatechualdehyde against Listeria monocytogenes and Its Effect on Chicken Quality Characteristics. Foods 2023; 12:2625. [PMID: 37444363 DOI: 10.3390/foods12132625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/29/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
The development of natural antimicrobial agents offers new strategies for food preservation due to the health hazards associated with the spoilage of meat products caused by microbial contamination. In this paper, the inhibitory mechanism of protocatechualdehyde (PCA) on Listeria monocytogenes was described, and its effect on the preservation of cooked chicken breast was evaluated. The results showed that the minimal inhibitory concentration (MIC) of PCA on L. monocytogenes was 0.625 mg/mL. Secondly, PCA destroyed the integrity of the L. monocytogenes cell membrane, which was manifested as a decrease in membrane hyperpolarization, intracellular ATP level, and intracellular pH value. Field emission gun scanning electron microscopy (FEG-SEM) observed a cell membrane rupture. Transcriptome analysis showed that PCA may inhibit cell growth by affecting amino acid, nucleotide metabolism, energy metabolism, and the cell membrane of L. monocytogenes. Additionally, it was discovered that PCA enhanced the color and texture of cooked chicken breast meat while decreasing the level of thiobarbituric acid active substance (TBARS). In conclusion, PCA as a natural antibacterial agent has a certain reference value in extending the shelf life of cooked chicken breast.
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Affiliation(s)
- Sichen Liao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lu Tian
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Qi Qi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lemei Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Minmin Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Chang Gao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Haoyue Cui
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhongchao Gai
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guoli Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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25
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Alfaifi BM, Al-Ghamdi S, Othman MB, Hobani AI, Suliman GM. Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review. Foods 2023; 12:2564. [PMID: 37444300 DOI: 10.3390/foods12132564] [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: 05/28/2023] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
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Affiliation(s)
- Bandar M Alfaifi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Moath B Othman
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
- Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana'a University, Sana'a 13020, Yemen
| | - Ali I Hobani
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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26
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Das R, Mehta NK, Ngasotter S, Balange AK, Nayak BB, Murthy LN, Xavier KM. Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ( Litopenaeusvannamei). Heliyon 2023; 9:e16438. [PMID: 37274698 PMCID: PMC10238695 DOI: 10.1016/j.heliyon.2023.e16438] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 04/26/2023] [Accepted: 05/16/2023] [Indexed: 06/06/2023] Open
Abstract
The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.
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Affiliation(s)
- Rupali Das
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Naresh Kumar Mehta
- College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India
| | - Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Amjad K. Balange
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | | | - K.A. Martin Xavier
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
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27
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Wang Y, Tian X, Liu X, Zhang Y, Zhao K, Zhang K, Wang W. Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion. Food Chem 2023; 422:136188. [PMID: 37119597 DOI: 10.1016/j.foodchem.2023.136188] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 03/01/2023] [Accepted: 04/15/2023] [Indexed: 05/01/2023]
Abstract
The effects of vacuum cooking (VC), traditional cooking (TC), and high-pressure cooking (HPC) on the physicochemical properties and texture of yak meat and the digestibility of yak meat and intramuscular connective tissue (IMCT) were investigated. Compared with VC treatment, TC and HPC treatment significantly increased meat cooking loss and meat hardness (P < 0.05). Meanwhile, the carbonyl content of yak meat of TC and HPC was 3.73 nmol/mg protein, and the free sulfhydryl content was 7.93 nmol/mg protein, indicating that more protein was oxidized at higher temperatures. Oxidative aggregation of proteins caused by cooking reduced meat digestibility by about 25%. However, cooking reduced the undigested residue of IMCT and promoted its digestion. Principal component analysis showed that the physicochemical, texture, oxidation, and protein digestibility of TC and HPC meat were similar but significantly different from VC meat.
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Affiliation(s)
- Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xinzhu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixuan Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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28
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Yao Y, Wang X, Cui H, Hayat K, Zhang X, Ho CT. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking. Food Chem 2023; 421:136137. [PMID: 37099953 DOI: 10.1016/j.foodchem.2023.136137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/31/2023] [Accepted: 04/07/2023] [Indexed: 04/28/2023]
Abstract
The effects of two-stage heating with different preheating combinations on the shear force and water status of pork-pieces were explored. The results showed that the combined preheating at 50 ℃ for 35 min or at 60 ℃ for 5 or 20 min with traditional high temperature heating reduced the shear force and improved the water retention of meat, which was attributed to uniformly separation of myofibers and smaller myofiber space. Visible dissociation of actomyosin in heating groups of 50 ℃-35 min, and 60 ℃-5, 20 min was related to the tenderization of meat. The higher surface hydrophobicity, tryptophan fluorescence intensity, and lower α-helices of actomyosin at 60 ℃ contributed to the liberation of actin. However, severe oxidation of sulfhydryl groups at 70 ℃ and 80 ℃ promoted the aggregation of actomyosin. This study presents the advantage of two-stage heating in improving meat tenderness and juiciness and its underlying mechanisms.
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Affiliation(s)
- Yishun Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Xiaomin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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29
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Kim AN, Lee KY, Park CE, Choi SG. Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin. Foods 2023; 12:foods12071393. [PMID: 37048214 PMCID: PMC10093502 DOI: 10.3390/foods12071393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/19/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lowest pH and cooking loss compared with the other conditions (p < 0.05). The beef in vacuum groups was less hard, chewy, and gummy than the control group, without any significant differences between the vacuum groups. More structural shrinkage and lower browning were observed in the meat heated at higher vacuum levels. Similarly, higher vacuum levels suppressed increases in the lightness (L*), redness (a*), and total color difference (E*) of the surface after heating. The thiobarbituric acid (TBA) values, a sensitive indicator of meat oxidation due to heating, were only influenced by the vacuum conditions. Consequently, applying a vacuum effectively prevents the degradation in the meat’s physicochemical and oxidative properties during heating. The findings are useful for the sous-vide industry because they scientifically demonstrate how vacuum pressure affects the physicochemical and oxidative properties of the meat by using a specially designed airtight vacuum container.
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30
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Zhang M, Zhu S, Li Q, Xue D, Jiang S, Han Y, Li C. Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin. Foods 2023; 12:foods12061249. [PMID: 36981174 PMCID: PMC10048447 DOI: 10.3390/foods12061249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different heating conditions were studied. An increase in heating temperature led to the exposure of internal groups to a polar environment, but to a decrease in the sturdy α-helix structure of myosin (p < 0.05). The results of tryptophan fluorescence verified that the tertiary structure of the protein seemed to be unfolded at 70 °C. Higher protein denaturation after overheating, as proven by the sulfhydryl contents and turbidity, caused irregular aggregate generation. The excessive heating mode of treatment at 100 °C for 30 min caused myosin to exhibit a lower degree of pepsin digestion, which increased the Michaelis constant (Km value) of pepsin during the digestion, but induced the production of new peptides with longer peptide sequences. This study elucidates the effects of cooking temperature on the conformation of myosin and the change in digestibility of pepsin treatment during heating.
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Affiliation(s)
- Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- International Joint Collaborative Research Laboratory for Animal Health and Food Safety, Ministry of Education, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuran Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dejiang Xue
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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Gámbaro A, Panizzolo LA, Hodos N, da Rosa G, Barrios S, Garmendia G, Gago C, Martínez-Monzó J. Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Chang YS, Chen JW, Wu YHS, Wang SY, Chen YC. A possible systematic culinary approach for spent duck meat: Sous-vide cuisine and its optimal cooking condition. Poult Sci 2023; 102:102636. [PMID: 37011468 PMCID: PMC10090711 DOI: 10.1016/j.psj.2023.102636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/20/2023] [Accepted: 03/02/2023] [Indexed: 03/11/2023] Open
Abstract
This study offered a possible systematic culinary approach to spent-laying ducks. Breast meat is suitable for processing due to its amount and completeness. Sous-vide cooking resulted in lower cooking loss than poaching, pan-frying (P < 0.05), and roasting. The sous-vide duck breast had higher gumminess, chewiness, and resilience than other culinary techniques (P < 0.05). Sous-vide cooking at 65°C had a lower cooking loss than 70°C (P < 0.05), and less than 1.5-h sous-vide could keep a lower cooking loss and WB shear value (P < 0.05) as the cooking period extended, the smaller (P < 0.05) quantity of myosin heavy chain and the destroyed sarcomere arrangement were observed. A condition at 65°C for 1.5 h could be the optimal sous-vide cuisine for spent-laying duck breast. These sous-vide products stored at 4°C were still safe for consumption due to no detectible microorganisms and unchangeable physicochemical properties within 7 d.
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Affiliation(s)
- Yu-Shan Chang
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Jr-Wei Chen
- Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan
| | - Yi-Hsieng Samuel Wu
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan; Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, Taipei 112, Taiwan
| | - Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan; The Master Program in Global Agriculture Technology and Genomic Sciences, International College, National Taiwan University, Taipei 106, Taiwan.
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Lee YJ, Pan YC, Chang CW, Lu KH. Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast. Food Res Int 2023; 164:112316. [PMID: 36737909 DOI: 10.1016/j.foodres.2022.112316] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be associated with microbial hazards due to the low-temperature long-time (LTLT) process. However, little is known regarding the survival of UPEC during sous-vide cooking. The aim of this study was to evaluate the heat resistance of UPEC in chicken breast during sous-vide processing and establish predictive inactivation models. Chicken breast samples were inoculated with a four-strain cocktail of UPEC, including reference strains from UTI patients and chicken isolates. The inoculated samples, with or without 3% NaCl solution for marination, were vacuum sealed in bags, immersed in a temperature-controlled water bath, and cooked at 50 °C, 55 °C, 60 °C, and 63 °C. The change in survival of populations of UPEC was fitted with the linear and Weibull inactivation models to obtain the survival curves at different temperatures; the D- and z-values were also calculated. The goodness-of-fit was evaluated using the root mean square error (RMSE), sum of squared errors (SSE), adjusted R2, and Akaike information criterion (AIC). The results showed that the linear model with tail was better than the Weibull model in terms of fitting performance. With the addition of salt marinade, D-values at 50 °C, 55 °C, 60 °C, and 63 °C determined by the linear model with tail decreased from 299.78 to 166.93 min, 16,60 to 13.87 min, 4.06 to 3.05 min, and 1.05 to 0.87 min, respectively, compared with the controls. The z-values of control and salt-marinated samples were 6.14 °C and 5.89 °C, respectively. The model developed for predicting UPEC survival under sous-vide cooking was validated using an additional survival curve at 58 °C. The validation results showed that the RMSE was 0.122 and 0.133 log CFU/g, and the proportion of relative error was 0.875 and 0.750 in the acceptable prediction zones for the control and salt-marinated samples, respectively. In conclusion, the heat resistance of an emerging foodborne pathogen, UPEC, in sous-vide processed chicken breast was revealed for the first time. Our results showed that salt marinade (3% NaCl) increases the heat sensitivity of UPEC during the sous-vide processing. The developed survival functions based on the linear model with tail can be applied to control the thermal lethality of UPEC.
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Affiliation(s)
- Yun-Jung Lee
- Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan
| | - Yi-Chun Pan
- Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Ching-Wen Chang
- Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan.
| | - Kuan-Hung Lu
- Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan; Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan.
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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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35
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Xu JJ, Hutchison PB, Herndon NL, Allison SO, Goodly LJ. Comparison of Low- and High-temperature Cagewash Cycles for Sanitation of Rodent Housing Equipment in Research Facilities. JOURNAL OF THE AMERICAN ASSOCIATION FOR LABORATORY ANIMAL SCIENCE : JAALAS 2023; 62:48-54. [PMID: 36755204 PMCID: PMC9936851 DOI: 10.30802/aalas-jaalas-22-000088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Sanitation guidelines for animal research facilities state that disinfection is achieved by application of high-temperature water (143 to 180 °F [62 to 82 °C]) or detergents and disinfectants. However, these guidelines are based on requirements for pasteurization, which may be unnecessarily stringent for the sanitation of nonfood items and do not address the theoretical sanitation potential of water at temperatures below 143 °F (62 °C). Recent literature indicates that water temperatures below 143 °F (62 °C) can also provide effective sanitation. In this study, we compared cagewash cycles at low (100 °F [38 °C] and 120 °F [49 °C]) and high (standard) (180 °F [82 °C]) temperatures and evaluated sanitation efficacy by using ATP swabs and RODAC plates. Low-temperature loads were washed either with or without prior treatment of a chemical disinfectant (10% bleach). The 100 °F (38 °C) cycle was not sufficient for sanitization without bleach pretreatment. However, the 120 °F (49 °C) cycle effectively sanitized cages without bleach pretreatment. Validation of effective sanitation at a lower water temperature (120 °F [49 °C]) can improve cagewash logistics and reduce costs as compared with standard (180 °F [82 °C]) high-temperature cycles.
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Affiliation(s)
- Jiajie Jessica Xu
- Division of Animal Resources,,Department of Clinical Medicine, College of Veterinary Medicine, and,Office of the Vice Chancellor for Research and Innovation, University of Illinois, Urbana, Illinois,Corresponding author.
| | - Phaedra B Hutchison
- Division of Animal Resources,,Office of the Vice Chancellor for Research and Innovation, University of Illinois, Urbana, Illinois
| | - Nicole L Herndon
- Division of Animal Resources,,Department of Clinical Medicine, College of Veterinary Medicine, and,Office of the Vice Chancellor for Research and Innovation, University of Illinois, Urbana, Illinois
| | - Sarah O Allison
- Division of Animal Resources,,Department of Clinical Medicine, College of Veterinary Medicine, and,Office of the Vice Chancellor for Research and Innovation, University of Illinois, Urbana, Illinois
| | - Lyndon J Goodly
- Division of Animal Resources,,Department of Clinical Medicine, College of Veterinary Medicine, and,Office of the Vice Chancellor for Research and Innovation, University of Illinois, Urbana, Illinois
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Martins EH, Malheiros JM, Dos Santos Correia LEC, de Moraes Vilar CSM, de Oliveira MHV, Dominguez-Castaño P, de Fátima Aguiar É, de Vasconcelos Silva JAI. Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth. Trop Anim Health Prod 2022; 55:20. [PMID: 36542167 DOI: 10.1007/s11250-022-03420-3] [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: 08/17/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
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Affiliation(s)
- Eduardo Henrique Martins
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil
| | | | | | | | | | - Pablo Dominguez-Castaño
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.,Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia
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Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles. Foods 2022; 11:foods11233835. [PMID: 36496643 PMCID: PMC9738884 DOI: 10.3390/foods11233835] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. RESULTS Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. CONCLUSIONS The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.
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Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review. Foods 2022; 11:3669. [PMID: 36429260 PMCID: PMC9689683 DOI: 10.3390/foods11223669] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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Affiliation(s)
- Ahtisham Ali
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Adnan Ali
- Livestock & Dairy Development Department, Abbottabad 22080, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Wereńska M, Wołoszyn J, Okruszek A, Marcinkowska W, Haraf G. The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices. Poult Sci 2022; 102:102337. [PMID: 36470027 PMCID: PMC9720334 DOI: 10.1016/j.psj.2022.102337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 10/30/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
Abstract
The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. The research material involved breast muscles (24 with skin and 24 without skin) cut from carcasses of 17-week-old females "Polish oat geese." Gas chromatography was used to establish the fatty acid profile and lipid indices were calculated. The kind of heat treatment and the type of goose meat (muscles with- and without skin) affected the fatty acid profile and lipid indices. The sum of SFA was higher in S-V, M, and S samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower percentage of Ʃ SFA than the skinless meat. S-V and M cooking (for meat with skin) caused an increase, while in the case of S heating (for both kinds of meat) there were no significant differences in Ʃ MUFA compared to raw samples. The S-V, M, and S meat with skin was characterized by a higher value of Ʃ MUFA than skinless ones. The Ʃ PUFA was lower in S-V and M than in raw meat, wherein this decline was higher for M ones (for both kinds of meat). The M meat with skin had the lowest and S without skin the highest share of Σ PUFA. Heat treatment caused an increase in Σ PUFA n-6/n-3 ratio, the lowest value was shown by the S-V muscles. Sous-vide cooking was more beneficial for consumers than the remaining methods in terms of Σ DFA/Σ OFA, Σ UFA/Σ SFA, NVI, health-promoting index (HPI), inflammatory biomarker indexes, and Σ SFA, Σ OFA, Σ UFA, Σ DFA values for meat with skin (but not all of these were significant). In turn, stewing of meat without skin was more favorable than S-V and microwave cooking in relation to indexes such as: Σ DFA/Σ OFA, Σ UFA/Σ SFA, Σ PUFA/Σ SFA, PI, UI, AI, TI, HPI.
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40
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Membrane damage mechanism of protocatechualdehyde against Micrococcus luteus and its effect on pork quality characteristics. Sci Rep 2022; 12:18856. [PMID: 36344587 PMCID: PMC9640607 DOI: 10.1038/s41598-022-23309-3] [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: 06/01/2022] [Accepted: 10/29/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the mechanism of membrane damage by protocatechualdehyde (PCA) against Micrococcus luteus and assessed effects of PCA on the sensory and physicochemical properties of pork. The mechanism of PCA inhibition on M. luteus was studied by determining the minimum inhibitory concentration (MIC) based on membrane potential, intracellular ATP concentration, intracellular pH, confocal laser scanning microscopy (CLSM), and field emission gun scanning electron microscopy (FEG-SEM). The results showed that the MIC of PCA against M. luteus was 1.25 mg/mL. Hyperpolarization of the bacterial cell membrane, a decrease in the intracellular ATP concentration, and intracellular pH indicated that PCA damaged the cell membrane of M. luteus. FEG-SEM observation revealed that PCA could cause surface collapse, cell membrane rupture, and content outflow of M. luteus. Additionally, PCA was found to inhibit increases in the total number of colonies, the thiobarbituric acid reactive substances (TBARS) value growth rate, and moisture mobility in raw pork. Additionally, it improved the color and texture of raw pork, all of which effectively prolonged its shelf life. This study will encourage the application of PCA as a natural antibacterial agent in the food industry.
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Karki R, Oey I, Bremer P, Leong SY, Silcock P. Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02932-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractTo maximise tenderness, minimise cooking loss, and decrease the adverse effects on the colour of beef short ribs, third-order multiple regression models were used to optimise the processing parameters during the pulsed electric fields (PEF) followed by sous vide (SV) processing. Electric field strength (EFS) and specific energy (SE) of PEF ranged from 0 to 0.85 kV/cm and 0 to 110.96 kJ/kg, respectively, and SV processing for 12, 24, or 36 h at 60 °C was applied. The optimum PEF-SV processing conditions for short ribs were found at EFS of 0.85 kV/cm and SE of 110.96 kJ/kg with SV processing at 60 °C for 23.96 h. In the absence of PEF pre-treatment, the optimum SV time at 60 °C was 36 h. PEF pre-treatments (SE, 99–110.96 kJ/kg) followed by SV (24 h) at 60 °C resulted in a significantly lower cooking loss (%) and texture profile analysis hardness compared to PEF at all treatment intensities, followed by SV at 60 °C for 36 h. Furthermore, significant differences were not observed in the redness, hue angle, and chroma at different PEF-SV processing parameters. Therefore, for industrial applications, PEF-SV processing with EFS (0.85 kV/cm), pulse width (20 µS), pulse frequency (50 Hz) and SE (110.96 kJ/kg), and SV temperature–time combination of 60 °C and 23.96 h is highly recommended.
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42
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Current status and future trends of sous vide processing in meat industry; A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.009] [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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43
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The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Gil M, Rudy M, Stanisławczyk R, Duma-Kocan P. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat. Molecules 2022; 27:7307. [PMID: 36364132 PMCID: PMC9655509 DOI: 10.3390/molecules27217307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 03/06/2024] Open
Abstract
Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.
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Affiliation(s)
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland
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Pematilleke N, Kaur M, Adhikari B, Torley PJ. Meat texture modification for dysphagia management and application of hydrocolloids: A review. Crit Rev Food Sci Nutr 2022; 64:1764-1779. [PMID: 36066499 DOI: 10.1080/10408398.2022.2119202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids; however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.
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Affiliation(s)
- Nelum Pematilleke
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Mandeep Kaur
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Benu Adhikari
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
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Liu S, Xiong H, Qiu Y, Dai J, Zhang Q, Qin W. Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kougiagka E, Apostologamvrou C, Hatziioannou M, Giannouli P. Quality characteristics and microstructure of boiled snail fillet meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17079] [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)
- Efkarpia Kougiagka
- Department of Ichthyology and Aquatic Environment School of Agricultural Sciences, University of Thessaly Nea Ionia Magnesia Greece
| | - Chrysoula Apostologamvrou
- Department of Ichthyology and Aquatic Environment School of Agricultural Sciences, University of Thessaly Nea Ionia Magnesia Greece
| | - Marianthi Hatziioannou
- Department of Ichthyology and Aquatic Environment School of Agricultural Sciences, University of Thessaly Nea Ionia Magnesia Greece
| | - Persephoni Giannouli
- Department of Biochemistry and Biotechnology School of Health Sciences, University of Thessaly Larissa Greece
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Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X. Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods 2022; 11:foods11152251. [PMID: 35954018 PMCID: PMC9367922 DOI: 10.3390/foods11152251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022] Open
Abstract
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Ziwu Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiuyun Guo
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zongzhen Liu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Peng Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zhicheng Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Correspondence:
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Anne D, Thierry A, Keisuke S, Michiyo M. Transformation of highly marbled meats under various cooking processes. Meat Sci 2022; 189:108810. [PMID: 35381569 DOI: 10.1016/j.meatsci.2022.108810] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 02/25/2022] [Accepted: 03/21/2022] [Indexed: 10/18/2022]
Abstract
Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 °C and 77 °C, to better understand the general impact of cooking on the structure of fatty meat. Light microscopy was used to visualize muscle, connective, and adipose tissues. After cooking, muscle fibers were more compact, which can be attributed to perimysium shrinkage and water transfer, for all cooking processes except grilling at 55 °C. The cross-sectional area of muscle fibers was not impacted by cooking, regardless of the temperature or cooking method. Connective tissue between adipocytes was affected by cooking at 77 °C, but not at 55 °C. Despite the cooking method used, cooking to well-done (77 °C) clearly affected the structure of the perimysium of beef, possibly because of collagen denaturation.
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Affiliation(s)
- Duconseille Anne
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan; Institut National de Recherche pour l'Agriculture, l'alimentation et l'Environnement (INRAE), QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Astruc Thierry
- Institut National de Recherche pour l'Agriculture, l'alimentation et l'Environnement (INRAE), QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Sasaki Keisuke
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Motoyama Michiyo
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan.
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Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. Food Res Int 2022; 161:111736. [DOI: 10.1016/j.foodres.2022.111736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/14/2022] [Accepted: 07/21/2022] [Indexed: 11/24/2022]
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