1
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Huang J, Zhang M, Fang Z. Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 2023; 12:3052. [PMID: 37628050 PMCID: PMC10453564 DOI: 10.3390/foods12163052] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/08/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia;
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2
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Yang X, Zhang S, Lei Y, Wei M, Liu X, Yu H, Xie P, Sun B. Preservation of stewed beef chunks by using calcium propionate and tea polyphenols. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk. Foods 2022; 11:foods11152372. [PMID: 35954138 PMCID: PMC9368743 DOI: 10.3390/foods11152372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
A novel, operational, reliable, flexible gas sensor based on silk fibroin fibers (SFFs) as a substrate was proposed for detecting the freshness of pork. Silk is one of the earliest animal fibers utilized by humans, and SFFs exposed many biological micromolecules on the surface. Thus, the gas sensor was fabricated through polyaniline (PANI) and silver nanowires (AgNWs) and deposited on SFFs by in-suit polymerization. With trimethylamine (TMA) as a model gas, the sensing properties of the PANI/AgNWs/silk composites were examined at room temperature, and the linear correlativity was very prominent between these sensing measures and the TMA measures in the range of 3.33 μg/L-1200 μg/L. When the pork sample is detected by the sensor, it can be classified into fresh or stale pork with the total volatile basic nitrogen (TVB-N) as an index. The result indicated that the gas sensor was effective and showed great potential for applications to detect the freshness of pork.
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4
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Tang Z, Chen H, Chen W, Zhong Q, Zhang M, Chen W, Yun YH. Unraveling the antibacterial mechanism of 3-carene against Pseudomonas fragi by integrated proteomics and metabolomics analyses and its application in pork. Int J Food Microbiol 2022; 379:109846. [PMID: 35908494 DOI: 10.1016/j.ijfoodmicro.2022.109846] [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: 01/25/2022] [Revised: 06/11/2022] [Accepted: 07/18/2022] [Indexed: 11/25/2022]
Abstract
Pseudomonas fragi is primarily responsible for the spoilage of various foods, especially meat. The aim of this study was to investigate the antibacterial mechanism of 3-carene against P. fragi. 3-Carene treatment decreased the phospholipid content and the fluidity of the cell membrane, induced reactive oxygen species (ROS) generation and affected respiratory chain dehydrogenase, oxoglutarate dehydrogenase and citrate synthase in P. fragi. Metabolomics and proteomics analyses further showed that in the presence of 3-carene, 519 proteins, 136 metabolites in positive ion mode and 100 metabolites in negative ion mode were differentially expressed. These proteins and metabolites were primarily involved in amino acid metabolism, fatty acid degradation, the tricarboxylic acid cycle (TCA cycle) and other processes. Consequently, the stimulation of 3-carene altered cell membrane properties, disturbed important amino acid and energy metabolism, and even caused oxidative stress. Additionally, the results of total viable counts and the total volatile base nitrogen indicated that 3-carene could significantly improve the preservation of refrigerated pork. This study suggested that 3-carene has promising potential to be developed as a food preservative.
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Affiliation(s)
- Zhiling Tang
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Haiming Chen
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Weijun Chen
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Qiuping Zhong
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Yong-Huan Yun
- School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
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5
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Li Q, Wu X, Zheng J, Wu B, Jian H, Sun C, Tang Y. Determination of Pork Meat Storage Time Using Near-Infrared Spectroscopy Combined with Fuzzy Clustering Algorithms. Foods 2022; 11:foods11142101. [PMID: 35885343 PMCID: PMC9323386 DOI: 10.3390/foods11142101] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 07/09/2022] [Accepted: 07/12/2022] [Indexed: 02/04/2023] Open
Abstract
The identification of pork meat quality is a significant issue in food safety. In this paper, a novel strategy was proposed for identifying pork meat samples at different storage times via Fourier transform near-infrared (FT-NIR) spectroscopy and fuzzy clustering algorithms. Firstly, the FT-NIR spectra of pork meat samples were collected by an Antaris II spectrometer. Secondly, after spectra preprocessing with multiplicative scatter correction (MSC), the orthogonal linear discriminant analysis (OLDA) method was applied to reduce the dimensionality of the FT-NIR spectra to obtain the discriminant information. Finally, fuzzy C-means (FCM) clustering, K-harmonic means (KHM) clustering, and Gustafson–Kessel (GK) clustering were performed to establish the recognition model and classify the feature information. The highest clustering accuracies of FCM and KHM were both 93.18%, and GK achieved a clustering accuracy of 65.90%. KHM performed the best in the FT-NIR data of pork meat considering the clustering accuracy and computation. The overall experiment results demonstrated that the combination of FT-NIR spectroscopy and fuzzy clustering algorithms is an effective method for distinguishing pork meat storage times and has great application potential in quality evaluation of other kinds of meat.
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Affiliation(s)
- Qiulin Li
- Institute of Talented Engineering Students, Jiangsu University, Zhenjiang 212013, China; (Q.L.); (C.S.); (Y.T.)
| | - Xiaohong Wu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China;
- High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China
| | - Jun Zheng
- Department of Electrical and Control Engineering, Research Institute of Zhejiang University-Taizhou, Taizhou 318000, China
- Correspondence:
| | - Bin Wu
- Department of Information Engineering, Chuzhou Polytechnic, Chuzhou 239000, China;
| | - Hao Jian
- China Railway Construction Electrification Bureau Group Co., Ltd., Beijing 100020, China;
| | - Changzhi Sun
- Institute of Talented Engineering Students, Jiangsu University, Zhenjiang 212013, China; (Q.L.); (C.S.); (Y.T.)
| | - Yibiao Tang
- Institute of Talented Engineering Students, Jiangsu University, Zhenjiang 212013, China; (Q.L.); (C.S.); (Y.T.)
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6
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Zhuang Q, Peng Y, Yang D, Nie S, Guo Q, Wang Y, Zhao R. UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness. Food Chem 2022; 396:133673. [PMID: 35849984 DOI: 10.1016/j.foodchem.2022.133673] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/20/2022] [Accepted: 07/08/2022] [Indexed: 11/26/2022]
Abstract
This study aimed to develop a cost-effective fluorescence imaging system to rapidly monitor pork freshness indicators during chilled storage. The system acquired fluorescence images of pork and the color features were extracted from these images to establish partial least squares regression (PLSR) models to predict total volatile basic nitrogen (TVB-N), total viable count (TVC), pH for pork. For TVB-N, TVC and pH values, Rp were 0.92, 0.88 and 0.74, residual predictive deviation (RPD) were 2.24, 2.03, and 1.19, respectively. For TVB-N and TVC indicators showed that the predictive ability of this model was largely comparable to that of fluorescence hyperspectral imaging. However, combining fluorescence and color imaging improved the model's predictive ability. For TVB-N, TVC and pH, Rp were 0.94, 0.93 and 0.85, RPD were 2.62, 2.59, and 1.95, respectively. Therefore, this study developed a system with great potential for detecting the value of most pork quality indicators in real-time.
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Affiliation(s)
- Qibin Zhuang
- College of Engineering, China Agricultural University, Beijing 100083, China; College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Yankun Peng
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Deyong Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Sen Nie
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Qinghui Guo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yali Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Renhong Zhao
- College of Engineering, China Agricultural University, Beijing 100083, China
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7
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An J, Li Y, Zhang C, Zhang D. Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System. Food Sci Anim Resour 2022; 42:655-671. [PMID: 35855268 PMCID: PMC9289799 DOI: 10.5851/kosfa.2022.e28] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/05/2022] [Accepted: 05/24/2022] [Indexed: 11/06/2022] Open
Abstract
There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (R c) and prediction set (R p) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L*, 0.83 and 0.78 for a*, 0.83 and 0.82 for b*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.
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Affiliation(s)
- Jiangying An
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China
| | - Yanlei Li
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunzhi Zhang
- Mechanical and Electrical Engineering College, Beijing Polytechnic College, Beijing 100042, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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8
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Zhang F, Kang T, Sun J, Wang J, Zhao W, Gao S, Wang W, Ma Q. Improving TVB-N prediction in pork using portable spectroscopy with just-in-time learning model updating method. Meat Sci 2022; 188:108801. [DOI: 10.1016/j.meatsci.2022.108801] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 11/27/2022]
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9
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Lin H, Jiang H, Adade SYSS, Kang W, Xue Z, Zareef M, Chen Q. Overview of advanced technologies for volatile organic compounds measurement in food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8226-8248. [PMID: 35357234 DOI: 10.1080/10408398.2022.2056573] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food quality and nutrition have received much attention in recent decades, thanks to changes in consumer behavior and gradual increases in food consumption. The demand for high-quality food necessitates stringent quality assurance and process control measures. As a result, appropriate analytical tools are required to assess the quality of food and food products. VOCs analysis techniques may meet these needs because they are nondestructive, convenient to use, require little or no sample preparation, and are environmentally friendly. In this article, the main VOCs released from various foods during transportation, storage, and processing were reviewed. The principles of the most common VOCs analysis techniques, such as electronic nose, colorimetric sensor array, migration spectrum, infrared and laser spectroscopy, were discussed, as well as the most recent research in the field of food quality and safety evaluation. In particular, we described data processing algorithms and data analysis captured by these techniques in detail. Finally, the challenges and opportunities of these VOCs analysis techniques in food quality analysis were discussed, as well as future development trends and prospects of this field.
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Affiliation(s)
- Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Hao Jiang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | | | - Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Zhaoli Xue
- School of Chemistry and Chemical Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
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10
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Rapid determination of TBARS content by hyperspectral imaging for evaluating lipid oxidation in mutton. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104110] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Zou L, Liu W, Lei M, Yu X. An Improved Residual Network for Pork Freshness Detection Using Near-Infrared Spectroscopy. ENTROPY 2021; 23:e23101293. [PMID: 34682017 PMCID: PMC8534637 DOI: 10.3390/e23101293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/24/2021] [Accepted: 09/28/2021] [Indexed: 12/17/2022]
Abstract
Effective and rapid assessment of pork freshness is significant for monitoring pork quality. However, a traditional sensory evaluation method is subjective and physicochemical analysis is time-consuming. In this study, the near-infrared spectroscopy (NIRS) technique, a fast and non-destructive analysis method, is employed to determine pork freshness. Considering that commonly used statistical modeling methods require preprocessing data for satisfactory performance, this paper presents a one-dimensional squeeze-and-excitation residual network (1D-SE-ResNet) to construct the complex relationship between pork freshness and NIRS. The developed model enhances the one-dimensional residual network (1D-ResNet) with squeeze-and-excitation (SE) blocks. As a deep learning model, the proposed method is capable of extracting features from the input spectra automatically and can be used as an end-to-end model to simplify the modeling process. A comparison between the proposed method and five popular classification models indicates that the 1D-SE-ResNet achieves the best performance, with a classification accuracy of 93.72%. The research demonstrates that the NIRS analysis technique based on deep learning provides a promising tool for pork freshness detection and therefore is helpful for ensuring food safety.
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Affiliation(s)
- Liang Zou
- School of Information and Electrical Control Engineering, China University of Mining and Technology, Xuzhou 221116, China; (L.Z.); (W.L.); (M.L.)
| | - Weinan Liu
- School of Information and Electrical Control Engineering, China University of Mining and Technology, Xuzhou 221116, China; (L.Z.); (W.L.); (M.L.)
| | - Meng Lei
- School of Information and Electrical Control Engineering, China University of Mining and Technology, Xuzhou 221116, China; (L.Z.); (W.L.); (M.L.)
| | - Xinhui Yu
- Department of Electrical and Computer Engineering, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence:
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12
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Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy System. Foods 2021; 10:foods10091975. [PMID: 34574084 PMCID: PMC8468935 DOI: 10.3390/foods10091975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/16/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
The visible and near-infrared spectroscopy (Vis/NIRS) models for sheep meat quality evaluation using only one type of meat cut are not suitable for other types. In this study, a novel portable Vis/NIRS system was used to simultaneously detect physicochemical properties (pH, color L*, a*, b*, cooking loss, and shear force) for different types of sheep meat cut, including silverside, back strap, oyster, fillet, thick flank, and tenderloin cuts. The results show that the predictive abilities for all parameters could be effectively improved by spectral preprocessing. The coefficient of determination (Rp2) and residual predictive deviation (RPD) of the optimal prediction models for pH, L*, a*, b*, cooking loss, and shear force were 0.79 and 3.50, 0.78 and 2.28, 0.68 and 2.46, 0.75 and 2.62, 0.77 and 2.19, and 0.83 and 2.81, respectively. The findings demonstrate that Vis/NIR spectroscopy is a useful tool for predicting the physicochemical properties of different types of meat cut.
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13
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Zhang L, Zhang M, Mujumdar AS. Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Crit Rev Food Sci Nutr 2021; 63:1483-1499. [PMID: 34382891 DOI: 10.1080/10408398.2021.1964434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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14
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Yang J, Fan Y, Cui J, Yang L, Su H, Yang P, Pan J. Colorimetric films based on pectin/sodium alginate/xanthan gum incorporated with raspberry pomace extract for monitoring protein-rich food freshness. Int J Biol Macromol 2021; 185:959-965. [PMID: 34229017 DOI: 10.1016/j.ijbiomac.2021.06.198] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/07/2021] [Accepted: 06/29/2021] [Indexed: 11/18/2022]
Abstract
Raspberry pomace extracts (RPE) with different concentrations (0.5 g/L, 1.5 g/L and 3 g/L) were incorporated into pectin/sodium alginate/xanthan gum composite film (PAX) to prepare colorimetric raspberry films (PAXR5, PAXR15 and PAXR30). Fourier Transform Infrared and Scanning Electron Microscopy analysis showed RPE had good compatibility with PAX. Compared to PAX, the raspberry films had lower water vapor permeability and water swelling ratio, higher tensile strength, opacity and antioxidant capacity. The films presented a smoother surface and denser structure than PAX. Furthermore, PAXR15 had an excellent discoloration at pH 1-13, especially at pH 5-10, the color changes of PAXR15 from pink-red-brown-blue-dark green distinguished by the naked eyes. Therefore, it has the potential to become a pH-sensitive film used in monitoring protein-rich food freshness.
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Affiliation(s)
- Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China; Dezhou Graduate School of North University of China, Dezhou 253034, China.
| | - Yanling Fan
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China
| | - Jingyan Cui
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China
| | - Luyao Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China
| | - Hao Su
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China
| | - Peilin Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China
| | - Jie Pan
- School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China
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15
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Hu Z, Wang H, Li L, Wang Q, Jiang S, Chen M, Li X, Shaotong J. pH-responsive antibacterial film based polyvinyl alcohol/poly (acrylic acid) incorporated with aminoethyl-phloretin and application to pork preservation. Food Res Int 2021; 147:110532. [PMID: 34399510 DOI: 10.1016/j.foodres.2021.110532] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
This study demonstrates a pH-responsive antibacterial film based on polyvinyl alcohol/poly (acrylic acid) incorporated with aminoethyl-phloretin (PVA/PAA-AEP) for intelligent food packaging. The thermal, mechanical, barrier and light transmittance properties of PVA/PAA are enhanced by PAA presence of ≤6%. The interactions between PVA and PAA were hydrogen and ester bonds. The pH-responsive characteristic is dependent on the protonation/deprotonation tendency of the carboxylic groups on PAA in acidic/alkaline environment. The PVA/PAA3 is selected for the incorporation of AEP and its pH-responsive swelling follows Ritger-Peppas and Schott second-order models. The AEP is hydrogen bonded with the matrix of PVA/PAA3 and the release of AEP is pH-responsive and a rate-limiting step following the First-order model. With pH decrease, the predominant release control was gradually changing from polymer relaxation to Fick diffusion. The PVA/PAA3-AEP films demonstrate AEP content dependent antioxidant and antimicrobial activities. Furthermore, the antibacterial efficiency against Listeria monocytogenes and Staphylococcus aureus is significantly better than Escherichia coli. The target film PVA/PAA3-AEP3 can effectively prolong the shelf-life of pork (TVB-N < 25 mg/100 g) by 4 days at 25 °C, suggesting its great potential in intelligent food packaging.
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Affiliation(s)
- Zheng Hu
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
| | - Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Qian Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Suwei Jiang
- Department of Biological and Environmental Engineering, Hefei University, 230601 Hefei, Anhui, PR China
| | - Minmin Chen
- School of Chemistry and Material Engineering, Chaohu University, 238000 Hefei, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
| | - Jiang Shaotong
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
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16
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Shortwave infrared hyperspectral imaging system coupled with multivariable method for TVB-N measurement in pork. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107854] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr Rev Food Sci Food Saf 2021; 20:3620-3666. [PMID: 34056832 DOI: 10.1111/1541-4337.12764] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 12/18/2022]
Abstract
The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
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Affiliation(s)
| | - Stephen G Giteru
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Food & Bio-based Products, AgResearch Limited, Tennent Drive, Palmerston North, 4410, New Zealand
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
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Zhu R, Bai Z, Qiu Y, Zheng M, Gu J, Yao X. Comparison of mutton freshness grade discrimination based on hyperspectral imaging, near infrared spectroscopy and their fusion information. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13642] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Rongguang Zhu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
| | - Zongxiu Bai
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
| | - Yuanyuan Qiu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Xinjiang Institute of Technology Akesu China
| | - Minchong Zheng
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
| | - Jianfeng Gu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
| | - Xuedong Yao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
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Ouyang Q, Wang L, Zareef M, Chen Q, Guo Z, Li H. A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Rapid assessment of pork freshness using miniaturized NIR spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00360-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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