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Niu Y, Gu Y, Zhang J, Sun B, Wu L, Mao X, Liu Z, Zhang Y, Li K, Zhang Y. Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking. Food Chem 2024; 449:139216. [PMID: 38604031 DOI: 10.1016/j.foodchem.2024.139216] [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: 01/30/2024] [Revised: 03/22/2024] [Accepted: 03/31/2024] [Indexed: 04/13/2024]
Abstract
This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness-enhancing effects were prepared under conditions determined using an orthogonal test. Ten saltiness-enhancing peptide candidates were screened using an integrated virtual screening strategy. Sensory evaluation demonstrated that these peptides exhibited diverse taste characteristics (detection thresholds: 0.13-0.50 mmol/L). Peptides NKF, LGLR, WDL, NMKF, FDSL and FDGK synergistically or additively enhanced the saltiness of a 0.30% NaCl solution. Molecular docking revealed that these peptides predominantly interacted with TMC4 by hydrogen bonding, with hydrophilic amino acids from both peptides and TMC4 playing a pivotal role in their binding. Furthermore, Leu217, Gln377, Glu378, Pro474 and Cys475 were postulated as the key binding sites of TMC4. These findings establish a robust theoretical foundation for salt reduction strategies in food and provide novel insights into the potential applications of yeast proteins.
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Affiliation(s)
- Yajie Niu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, China
| | - Yuxiang Gu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Jingcheng Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Lina Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Yan Zhang
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
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2
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Sood S, Methven L, Cheng Q. Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38907620 DOI: 10.1080/10408398.2024.2365962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/24/2024]
Abstract
Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts.
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Affiliation(s)
- Saumya Sood
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
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3
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Zhang K, Wang Y, Fan X, Li N, Tan Z, Liu H, Liu X, Zhou D, Li D. Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei. Food Chem 2024; 441:138348. [PMID: 38199106 DOI: 10.1016/j.foodchem.2023.138348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/11/2023] [Accepted: 12/31/2023] [Indexed: 01/12/2024]
Abstract
In this study, the effects of CaCl2 (0, 25, 50, 75, and 100 mM) on the gelling and digestive properties of the myofibrillar protein (MP) in Litopenaeus vannamei were investigated. The results showed that increasing CaCl2 concentration led to changes in the tertiary structure of MP. Specifically, compared with the control group, a 64.31 % increase in surface hydrophobicity and a 45.90 % decrease in the sulfhydryl group were observed after 100 mM CaCl2 treatment. Correspondingly, the water holding capacity and strength of the MP gel increased by 24.46 % and 55.99 %, respectively. These changes were positively correlated with the rheological properties, microstructure pore size, and content of non-flowable water. The mechanical properties of MP gel were improved, and the microstructure became more compact with the increase in CaCl2 concentration. Furthermore, the particle size of the digested MP gels decreased in the presence of CaCl2, which improved the digestion characteristics of MP gels.
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Affiliation(s)
- Kexin Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yefan Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Fan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Na Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhifeng Tan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Huilin Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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4
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Yang S, Ma X, Huang Y, Lin B, Zhang L, Miao S, Zheng B, Deng K. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef. Foods 2024; 13:291. [PMID: 38254592 PMCID: PMC10814945 DOI: 10.3390/foods13020291] [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: 11/06/2023] [Revised: 01/08/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride on the sodium content, water activity and distribution, protein solubility, microstructure, sensory characteristics and volatile flavor compounds in low-sodium marinated beef. The sodium content in the test group decreased up to 28% compared to 100% in the sodium chloride group C1. The formulation including 60% sodium chloride and a total of 40% compound alternative salts in groups F1 and F2 increased their myofibril fragmentation index and promoted the disruption of the myogenic fiber structure. Group F1 (the ratio of potassium lactate, calcium ascorbate and magnesium chloride was 2:1:1) performed higher solubility of myofibrillar proteins and lower transverse relaxation value than group F2 detected by low-field nuclear magnetic resonance, which indicated that F1 formulation was beneficial to promote the solubility of myofibrillar proteins and attenuate the water mobility of marinated beef. Moreover, group F1 had a more similar microstructure and more similar overall sensory attributes to group C1 according to the scanning electron microscopy. The sensory evaluation showed higher peak intensity and response values of volatile flavor compounds than group C1 and C2 (only 60% sodium chloride) when detected using gas chromatography-ion mobility spectrometry technology, which indicated that the compound alternative salts of group F1 can improve the lower quality of low-sodium marinated beef and perform similar attributes to the C1 sample regarding moisture distribution and microstructure and even performs better than it with regards to flavor. Therefore, the F1 formula possessed greater potential for application in low-sodium marinated meat products.
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Affiliation(s)
- Shujie Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Xiaoli Ma
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
| | - Yanfeng Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Boyue Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Song Miao
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Kaibo Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
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5
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Jia S, Shen H, Wang D, Liu S, Ding Y, Zhou X. Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review. Food Chem 2024; 431:137142. [PMID: 37591146 DOI: 10.1016/j.foodchem.2023.137142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/10/2023] [Indexed: 08/19/2023]
Abstract
Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced. The majority of current salt reduction technologies function to enhance salt diffusion and decrease curing time, resulting in a decrease in NaCl content. Notably, future studies should focus on implementing multiple strategies to compensate for the deficiencies in flavor and safety caused by NaCl reduction.
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Affiliation(s)
- Shiliang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hanrui Shen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Dong Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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6
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Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker. Food Chem 2023; 429:136888. [PMID: 37463537 DOI: 10.1016/j.foodchem.2023.136888] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 07/20/2023]
Abstract
The effects of basic amino acids on lipid oxidation and the formation of volatile compound in low-sodium cured large yellow croaker were investigated. Basic amino acids contribute a lot in inhibiting the degradation of phospholipids, especially l-lysine. Lipid oxidation was also inhibited by basic amino acids, and the total oxidation of groups could be sorted as low-sodium (LS) > control (C) > l-Histidine participated LS group (LS-His) > l-Arginine participated LS group (LS-Arg) > l-lysine participated LS group (LS-Lys). PC 18:1/20:5, PC 16:0/18:1, triacylglycerol (TG) 16:1/20:5/22:6, etc., were found to be key differential lipid metabolites, and 1-propanol, 2-methyl, gamma-hexalactone, etc. were recognized as key differential volatile compounds. The results of correlation analysis showed that alcohols and esters were positively correlated with TG molecules composed of saturated fatty acids and monounsaturated fatty acids. These findings provided new insights into the relationship between flavor formation and the degradation and oxidation of lipids.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Jun-Long Mao
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yue-Wen Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China.
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7
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Wu G, Qiu X, Jiao Z, Yang W, Pan H, Li H, Bian Z, Geng Q, Wu H, Jiang J, Chen Y, Cheng Y, Chen Q, Chen S, Man C, Du L, Li L, Wang F. Integrated Analysis of Transcriptome and Metabolome Profiles in the Longissimus Dorsi Muscle of Buffalo and Cattle. Curr Issues Mol Biol 2023; 45:9723-9736. [PMID: 38132453 PMCID: PMC10741837 DOI: 10.3390/cimb45120607] [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: 11/03/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023] Open
Abstract
Buffalo meat is gaining popularity for its nutritional properties, such as its low fat and cholesterol content. However, it is often unsatisfactory to consumers due to its dark color and low tenderness. There is currently limited research on the regulatory mechanisms of buffalo meat quality. Xinglong buffalo are raised in the tropical Hainan region and are undergoing genetic improvement from draught to meat production. For the first time, we evaluated the meat quality traits of Xinglong buffalo using the longissimus dorsi muscle and compared them to Hainan cattle. Furthermore, we utilized a multi-omics approach combining transcriptomics and metabolomics to explore the underlying molecular mechanism regulating meat quality traits. We found that the Xinglong buffalo had significantly higher meat color redness but lower amino acid content and higher shear force compared to Hainan cattle. Differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) were identified, with them being significantly enriched in nicotinic acid and nicotinamide metabolic and glycine, serine, and threonine metabolic pathways. The correlation analysis revealed that those genes and metabolites (such as: GAMT, GCSH, PNP, L-aspartic acid, NADP+, and glutathione) are significantly associated with meat color, tenderness, and amino acid content, indicating their potential as candidate genes and biological indicators associated with meat quality. This study contributes to the breed genetic improvement and enhancement of buffalo meat quality.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - Lianbin Li
- Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China; (G.W.); (X.Q.); (Z.J.); (W.Y.); (H.P.); (Q.G.); (H.W.); (Y.C.); (S.C.); (L.D.)
| | - Fengyang Wang
- Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China; (G.W.); (X.Q.); (Z.J.); (W.Y.); (H.P.); (Q.G.); (H.W.); (Y.C.); (S.C.); (L.D.)
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8
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Wang J, Huang XH, Zhang YY, Li S, Dong X, Qin L. Effect of sodium salt on meat products and reduction sodium strategies - A review. Meat Sci 2023; 205:109296. [PMID: 37562267 DOI: 10.1016/j.meatsci.2023.109296] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
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9
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Chen R, Liu XC, Xiang J, Sun W, Tomasevic I. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. Meat Sci 2023; 204:109261. [PMID: 37384955 DOI: 10.1016/j.meatsci.2023.109261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/09/2023] [Accepted: 06/19/2023] [Indexed: 07/01/2023]
Abstract
A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP.
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Affiliation(s)
- Ruixia Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Junyi Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Qingyuan Food Inspection Center, Qingyuan 511538, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, Quakenbrueck 49610, Germany.
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10
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Rodrigues SSQ, Vasconcelos L, Leite A, Ferreira I, Pereira E, Teixeira A. Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods 2023; 12:2962. [PMID: 37569231 PMCID: PMC10418592 DOI: 10.3390/foods12152962] [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: 07/19/2023] [Revised: 07/27/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.
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Affiliation(s)
- Sandra S. Q. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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11
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Sanches MAR, de Paiva GB, Darros-Barbosa R, Silva-Barretto ACD, Telis-Romero J. Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures. Meat Sci 2023; 199:109128. [PMID: 36738590 DOI: 10.1016/j.meatsci.2023.109128] [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: 01/10/2023] [Accepted: 01/25/2023] [Indexed: 01/30/2023]
Abstract
Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.
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Affiliation(s)
- Marcio Augusto Ribeiro Sanches
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil
| | - Gilmar Borges de Paiva
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil; Federal Institute of Education, Science, and Technology of Mato Grosso, IFMT, Highway MT 235, KM 12, Rural Zone, Zip Code 78360-000 Campo Novo of Parecis, MT, Brazil
| | - Roger Darros-Barbosa
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil
| | - Andrea Carla da Silva-Barretto
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil.
| | - Javier Telis-Romero
- São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil
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12
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Ma J, Sun Y, Meng D, Zhou Z, Zhang Y, Yang R. Yeast proteins: The novel and sustainable alternative protein in food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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13
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Tanaka S, Yoneoka D, Ishizuka A, Adachi M, Hayabuchi H, Nishimura T, Takemi Y, Uneyama H, Nakamura H, Lwin KS, Shibuya K, Nomura S. Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study. BMC Public Health 2023; 23:516. [PMID: 36935509 PMCID: PMC10024820 DOI: 10.1186/s12889-023-15322-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 02/25/2023] [Indexed: 03/21/2023] Open
Abstract
BACKGROUND Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve health. This study aimed to model salt intake reduction with 'umami' substances among Japanese adults. The umami substances considered in this study include glutamate or monosodium glutamates (MSG), calcium diglutamate (CDG), inosinate, and guanylate. METHODS A total of 21,805 participants aged 57.8 years on average from the National Health and Nutrition Survey was used in the analysis. First, we employed a multivariable linear regression approach with overall salt intake (g/day) as a dependent variable, adjusting for food items and other covariates to estimate the contribution of salt intake from each food item that was selected through an extensive literature review. Assuming the participants already consume low-sodium products, we considered three scenarios in which salt intake could be reduced with the additional umami substances up to 30%, 60% and 100%. We estimated the total amount of population-level salt reduction for each scenario by age and gender. Under the 100% scenario, the Japan's achievement rates against the national and global salt intake reduction goals were also calculated. RESULTS Without compromising the taste, the 100% or universal incorporation of umami substances into food items reduced the salt intake of Japanese adults by 12.8-22.3% at the population-level average, which is equivalent to 1.27-2.22 g of salt reduction. The universal incorporation of umami substances into food items changed daily mean salt intake of the total population from 9.95 g to 7.73 g: 10.83 g to 8.40 g for men and 9.21 g to 7.17 g for women, respectively. This study suggested that approximately 60% of Japanese adults could achieve the national dietary goal of 8 g/day, while only 7.6% would meet the global recommendation of 5.0 g/day. CONCLUSIONS Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation.
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Affiliation(s)
- Shiori Tanaka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Epidemiology and Prevention Group, Institute for Cancer Control, National Cancer Center, Tokyo, Japan
| | - Daisuke Yoneoka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Center for Surveillance, Immunization, and Epidemiologic Research, National Institute of Infectious Diseases, Tokyo, Japan
- Tokyo Foundation for Policy Research, Tokyo, Japan
| | - Aya Ishizuka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Megumi Adachi
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Hitomi Hayabuchi
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | | | - Yukari Takemi
- Faculty of Nutrition, Kagawa Nutrition University, Saitama, Japan
| | | | | | - Kaung Suu Lwin
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | | | - Shuhei Nomura
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan.
- Epidemiology and Prevention Group, Institute for Cancer Control, National Cancer Center, Tokyo, Japan.
- Tokyo Foundation for Policy Research, Tokyo, Japan.
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo, 160-8582, Japan.
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14
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Ali M, Aung SH, Abeyrathne EDNS, Park JY, Jung JH, Jang A, Jeong JY, Nam KC. Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food Sci Anim Resour 2023; 43:245-268. [PMID: 36909856 PMCID: PMC9998199 DOI: 10.5851/kosfa.2022.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/07/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022] Open
Abstract
The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4°C for 1 d, and the rest of the meats were kept at -18°C for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Shine Htet Aung
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Zoology, Kyaukse University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | | | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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15
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Zhang L, Zhang M, Adhikari B, Zhang L. Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency. Food Chem 2023; 402:134149. [DOI: 10.1016/j.foodchem.2022.134149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 07/16/2022] [Accepted: 09/04/2022] [Indexed: 11/24/2022]
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16
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Dong Y, Zhang H, Mei J, Xie J, Shao C. Advances in application of ultrasound in meat tenderization: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.969503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).
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17
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Wang X, Yu Q, He L, Zhang Q, Ma J. Effects of nitrite concentrations on the quality and protein oxidation of salted meat. J Food Sci 2022; 87:3978-3994. [PMID: 35880694 DOI: 10.1111/1750-3841.16177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 03/17/2022] [Accepted: 04/18/2022] [Indexed: 11/26/2022]
Abstract
The objective of this study was to investigate the effects of different concentrations of sodium nitrite on the quality and protein oxidation of salted meat during 21 days of curing. The salted meat was treated with sodium nitrite at 50, 100, and 150 mg/kg for curing, and salted meat without sodium nitrite was used as a control. The results showed that in salted meat added with sodium nitrite, the carbonyl group, disulfide bond, dityrosine, surface hydrophobicity, and the transformation rate from α-helix to β-sheet were all significantly reduced, whereas the sulfhydryl group content of myofibrillar proteins was significantly increased compared to the control. Meanwhile, the total volatile basic nitrogen and aerobic plate content were significantly decreased, while both the pH and a* value were significantly increased with an increase in nitrite concentration compared to the control group. Importantly, this phenomenon was also observed in salted meat treated with low doses of sodium nitrite (50 mg/kg). In conclusion, the quality of salted beef can be improved by adding low-dose sodium nitrite to inhibit protein oxidation during the curing process. PRACTICAL APPLICATION: A low dose of sodium nitrite inhibited the rate of α-helix to β-sheet transformation of myofibrillar proteins in salted meat, reducing the exposure of hydrophobic groups and decreasing the production of protein oxidation products and TVB-N to improve the quality of salted meat. These results provided a theoretical basis and technical guidance for the application of low-dose sodium nitrite in meat processing enterprises.
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Affiliation(s)
- Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jibing Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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18
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The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions. Food Res Int 2022; 157:111287. [DOI: 10.1016/j.foodres.2022.111287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 03/29/2022] [Accepted: 04/21/2022] [Indexed: 01/11/2023]
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19
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Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling. Food Chem 2022; 388:132993. [PMID: 35447578 DOI: 10.1016/j.foodchem.2022.132993] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 04/06/2022] [Accepted: 04/13/2022] [Indexed: 11/20/2022]
Abstract
Excessive consumption of sodium salt is one of the important inducers of cardiovascular and cerebrovascular diseases. The reduction of physical labor and attention to health make research on low-sodium salt imminent. Ultrafiltration, gel filtration, preparative high-performance liquid chromatography, and liquid chromatography with tandem mass spectrometry were employed for further purification and identification of the salty enhancing peptides in yeast extracts. Moreover, human transmembrane channel-like 4 (TMC4) was constructed and evaluated by computer-based methods, and salt-enhancing peptides were identified based on its allosteric sites. PN, NSE, NE and SPE were further determined to be salty enhancing peptides through sensory evaluation, and their taste mechanism was investigated. The results presented here suggest that silicon screening focused on TMC4 allosteric sites and sensory evaluation experiments can greatly increase the discoverability and identifiability of salty enhancer peptides, and this strategy is the first to be applied to the development of salty enhancer peptides.
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20
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Shi H, Ali Khan I, Zhang R, Zou Y, Xu W, Wang D. Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties. ULTRASONICS SONOCHEMISTRY 2022; 85:105987. [PMID: 35339000 PMCID: PMC8956927 DOI: 10.1016/j.ultsonch.2022.105987] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/15/2022] [Accepted: 03/21/2022] [Indexed: 05/02/2023]
Abstract
This paper aimed to evaluate the effects of ultrasound-assisted L-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of L-histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and L-histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.
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Affiliation(s)
- Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
| | - Iftikhar Ali Khan
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Ruyi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
| | - Ye Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
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21
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Pi R, Li G, Zhuang S, Yu Q, Luo Y, Tan Y, Dai R, Hong H. Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp. Foods 2022; 11:foods11040576. [PMID: 35206053 PMCID: PMC8871401 DOI: 10.3390/foods11040576] [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: 12/03/2021] [Revised: 01/26/2022] [Accepted: 01/27/2022] [Indexed: 02/04/2023] Open
Abstract
Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.
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Affiliation(s)
- Ruobing Pi
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Gaojing Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Qinye Yu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Ruitong Dai
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence:
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22
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Ma C, Wang J, Chen X, Li X, Li P, Li K, Xiong J. Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chunlei Ma
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Jiwei Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Xin Li
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Pei Li
- Angel Yeast Co., Ltd Yichang 443000 China
| | - Ku Li
- Angel Yeast Co., Ltd Yichang 443000 China
| | - Jian Xiong
- Angel Yeast Co., Ltd Yichang 443000 China
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Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Recent advances in the development of healthier meat products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:123-179. [PMID: 36064292 DOI: 10.1016/bs.afnr.2022.04.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.
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Affiliation(s)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Universidad de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
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24
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A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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Effect of Salt Content Reduction on Food Processing Technology. Foods 2021; 10:foods10092237. [PMID: 34574347 PMCID: PMC8469246 DOI: 10.3390/foods10092237] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/19/2021] [Accepted: 09/15/2021] [Indexed: 12/21/2022] Open
Abstract
Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.
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27
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Lin X, Tang Y, Hu Y, Lu Y, Sun Q, Lv Y, Zhang Q, Wu C, Zhu M, He Q, Chi Y. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8065-8080. [PMID: 34269568 DOI: 10.1021/acs.jafc.1c01687] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.
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Affiliation(s)
- Xin Lin
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Yun Hu
- West China School of Pharmacy, Sichuan University, Chengdu 610041, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qi Sun
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Chongde Wu
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
| | - Meijun Zhu
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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29
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Kim TK, Yong HI, Jung S, Kim HW, Choi YS. Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:725-739. [PMID: 34447950 PMCID: PMC8367399 DOI: 10.5187/jast.2021.e74] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 04/29/2021] [Accepted: 05/11/2021] [Indexed: 01/12/2023]
Abstract
Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hyun-Wook Kim
- Department of Animal Science &
Biotechnology, Gyeongnam National University of Science and
Technology, Jinju 52725, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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30
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Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
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Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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31
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Parsons L, Rodriguez O, Holding DR. Improved taste and texture in novel popcorn varieties compared to conventional lines. J SENS STUD 2021. [DOI: 10.1111/joss.12687] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Leandra Parsons
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln Nebraska USA
- Center for Plant Science Innovation—Beadle Center for Biotechnology, University of Nebraska Lincoln Nebraska USA
| | | | - David R. Holding
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln Nebraska USA
- Center for Plant Science Innovation—Beadle Center for Biotechnology, University of Nebraska Lincoln Nebraska USA
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32
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Vidal VAS, Paglarini CS, Santos JR, Pollonio MAR. Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculty of Food Engineering University of Campinas Campinas Brazil
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia Facultat de Farmàcia i Ciències de l'Alimentació Universitat de Barcelona Santa Coloma de Gramenet Spain
| | | | - José R. Santos
- Faculty of Food Engineering University of Campinas Campinas Brazil
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33
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Raza A, Song H, Raza J, Li P, Li K, Yao J. Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction. Food Funct 2021; 11:8583-8601. [PMID: 33026027 DOI: 10.1039/d0fo01946a] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. The composition of YE has made it an important ingredient for the production of meat-like flavors. This study focuses on the simulation of beef-like odorants from yeast extract through the Maillard reaction. Additionally, an optimization process was conducted via the central composite design (CCD) to optimize the Maillard reaction conditions. Glutathione-enriched yeast extract (GSH-YE) was utilized as the precursor with the partial addition of cysteine and ribose to form beef-like aroma compounds. The key odorants generated through the Maillard reaction were characterized via HS-SPME-GCMS and the contents of the Maillard precursors were analyzed via HPLC. The optimized conditions produced numerous pyrazines, furans, thiazoles, and sulfur- and nitrogen-containing compounds responsible for mimicking beef-like aromas. 2,5-Dimethyl-furan, 2,5-dimethyl-pyrazine, thiazole, 2-methyl-3-furanthiol, dimethyl trisulfide, 3,5-diethyl-2-methyl-pyrazine, 3,3'-dithiobis[2-methyl-furan] and 2-methyl-3-(methylthio) furan were the predominant odorants generated through the Maillard reaction. Moreover, the individual effect of initial pH and thermal temperature showed dramatic changes in the overall volatile profile. The content of cysteine and other amino acids decreased rapidly at higher thermal temperatures. The amount of larger peptides (1500-5000 Da) decreased at a thermal temperature of 160 °C, while the contents of smaller peptides (<500) increased. Thus, the sensory and instrumental data validate the potential application of GSH-YE in generating beef-like odorants, and furthermore, these outcomes can aid future pragmatic studies for further insight into beef flavor chemistry.
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Affiliation(s)
- Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Junaid Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Pei Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang 443000, Hubei Province, China.
| | - Ku Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang 443000, Hubei Province, China.
| | - Juan Yao
- Hubei Key Laboratory of Yeast Function, Yichang 443000, Hubei Province, China
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34
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Mohammadzadeh M, Berizi E, Shekarforoush SS. Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion-type chicken sausages. Food Sci Nutr 2021; 9:2308-2315. [PMID: 33841847 PMCID: PMC8020928 DOI: 10.1002/fsn3.2216] [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: 12/04/2020] [Revised: 02/12/2021] [Accepted: 02/14/2021] [Indexed: 11/10/2022] Open
Abstract
In this study, the production of emulsion-type sausage by replacement of 20% to 40% KCl plus 1% or 2% yeast extract instead of NaCl was studied. The physical, chemical, microbiological, and sensory properties of the samples were analyzed up to 28 days of storage. The sample sausages were approved by the panelists. The physical, chemical, and microbiological properties of emulsion-type sausages were not considerably influenced by these changes. The 40% replaced salt by KCl showed a similar property rather than the regular sausages. The aroma and taste of the sausages improved by using yeast extract. In addition, the adverse flavors resulted from adding KCl were excluded by adding the yeast extract. As a result, production of healthy emulsion-type sausages (having 40% lower NaCl) with acceptable sensory qualities was introduced.
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Affiliation(s)
- Majid Mohammadzadeh
- Nutrition Research CenterDepartment of Food Hygiene and Quality ControlSchool of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
| | - Enayat Berizi
- Nutrition Research CenterDepartment of Food Hygiene and Quality ControlSchool of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
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35
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Dadkhodazade E, Khanniri E, Khorshidian N, Hosseini SM, Mortazavian AM, Moghaddas Kia E. Yeast cells for encapsulation of bioactive compounds in food products: A review. Biotechnol Prog 2021; 37:e3138. [PMID: 33634951 DOI: 10.1002/btpr.3138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/21/2022]
Abstract
Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products. Therefore, food industry needs to find novel techniques to overcome these problems. Microencapsulation is a technique, which can fulfill the mentioned requirements. Also, there are many wall materials for use in encapsulation procedure such as proteins, carbohydrates, lipids, and various kinds of polymers. The utilization of food-grade and safe carriers have attracted great interest for encapsulation of food ingredients. Yeast cells are known as a novel carrier for microencapsulation of bioactive compounds with benefits such as controlled release, protection of core substances without a significant effect on sensory properties of food products. Saccharomyces cerevisiae was abundantly used as a suitable carrier for food ingredients. Whole cells as well as cell particles like cell wall and plasma membrane can act as a wall material in encapsulation process. Compared to other wall materials, yeast cells are biodegradable, have better protection for bioactive compounds and the process of microencapsulation by them is relatively simple. The encapsulation efficiency can be improved by applying some pretreatments of yeast cells. In this article, the potential application of yeast cells as an encapsulating material for encapsulation of bioactive compounds is reviewed.
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Affiliation(s)
- Elahe Dadkhodazade
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Seyede Marziyeh Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Technology, Maragheh University of Medical Science, Maragheh, Iran
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36
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Liu Y, Zhou X, Zhang M, Zhou Y, Fan Y, Zhang X, Yu X, Xiong G, Li J. A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Abstract
The study investigated the effects of the addition of 0% (control group, CG), 0.25, 0.35, and 0.45% superfine smashed okra powder (SSOP) or carrageenan (CAR), and 0.25% SSOP – 0.35% CAR complex (OC) on the quality of chicken meatballs. Chicken meatballs fabricated with the SSOP-CAR complex showed better quality as compared to the other treatments. The lowest cooking loss was observed in the OC group, which corresponded to significantly decreased relaxation times of low-field nuclear magnetic resonance (LF-NMR) (T
21 and T
22) (P < 0.05). Compared to CG, The L* and a* values of chicken meatballs were significantly decreased due to the addition of SSOP (P < 0.05), and the additions of SSOP and CAR significantly increased the storage modulus (G′) and loss modulus of chicken meat batter upon heating (P < 0.05). Besides, the OC and 0.45% CAR groups showed the highest texture profile values for hardness and chewiness (P < 0.05). The sensory evaluation revealed that the chicken meatballs emulsified with the OC had the best overall acceptability. The results indicated that OC could be a great feasible and potential application in the meat industry, especially in the development of functional emulsified meat products.
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Affiliation(s)
- Yan Liu
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
| | - Xi Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Min Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Ying Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Yaqi Fan
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xingguo Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xizhen Yu
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Jingjun Li
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
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37
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Vargas-Ramella M, Lorenzo JM, Domínguez R, Pateiro M, Munekata PES, Campagnol PCB, Franco D. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina. Foods 2021; 10:foods10030669. [PMID: 33800986 PMCID: PMC8004072 DOI: 10.3390/foods10030669] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/08/2021] [Accepted: 03/17/2021] [Indexed: 12/12/2022] Open
Abstract
The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.
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Affiliation(s)
- Marcio Vargas-Ramella
- Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Laguna 88790-000, Brazil;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
- Correspondence:
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Yang Y, Niu C, Shan W, Zheng F, Liu C, Wang J, Li Q. Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation. Food Chem 2021; 351:128454. [PMID: 33652296 DOI: 10.1016/j.foodchem.2020.128454] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/29/2020] [Accepted: 10/19/2020] [Indexed: 01/06/2023]
Abstract
This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean paste) fermentation. Three sets of doubanjiang samples which had lower salt concentration than commercial doubanjiang were prepared and the physicochemical parameters, biogenic amines, flavor, microbial dynamics were analyzed during fermentation. The salt reduction showed significant effect on the dynamics of bacteria and fungi, thus leading to doubanjiang samples with different properties. Salt reduction during fermentation relieved the osmotic pressure towards microbes, which favored the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds. However, higher concentrations of total acids and biogenic amines and the existence of conditional pathogens, such as Klebsiella, Cronobacter and Acinetobacter genera, were observed in salt reduced doubanjiang samples, which was undesirable for doubanjiang quality. This study would deep our understanding of the roles of salt on doubanjiang fermentation.
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Affiliation(s)
- Yue Yang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Wanxiang Shan
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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FAIZ F, QUEEN F, AMIR RM, AHMAD A, AHMAD Z, AMEER K, ARSHAD M, HAYAT I, QASIM S, KABIR K. Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.04820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Furukh FAIZ
- Karakoram International University, Pakistan
| | | | | | - Asif AHMAD
- PMAS-Arid Agriculture University, Pakistan
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Magalhães IMC, Paglarini CDS, Vidal VAS, Pollonio MAR. Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Camila de Souza Paglarini
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Vitor Andre Silva Vidal
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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41
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Raza A, Song H, Begum N, Raza J, Iftikhar M, Li P, Li K. Direct Classification of Volatile Organic Compounds in Heat-Treated Glutathione-Enriched Yeast Extract by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01847-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham. Meat Sci 2020; 166:108133. [DOI: 10.1016/j.meatsci.2020.108133] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 03/19/2020] [Accepted: 03/24/2020] [Indexed: 12/14/2022]
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43
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Pork Liver Freshness Evaluated through Spoilage Microbiota and a Consumer Test in Shelf Life Extension Experiment. J FOOD QUALITY 2020. [DOI: 10.1155/2020/1092865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pork liver is an affordable product, very much appreciated by some consumers. Packaged pork liver has a short shelf life that can represent an additional cost to the producers. This work aimed to assess the relationship between consumer acceptability, evaluated through both a test made live with photography and samples to be smelled and an internet survey platform based only on photography, and the counts of the main spoilage microorganisms, on pork liver samples stored from the actual end of shelf life (ESL) and two extra days of storage times, ESL + 2 and ESL + 4. The results indicate limited usefulness of microbial counts, once they were generally very similar between accepted and nonaccepted samples, with total viable count below 7 Log CFU/g. Both methodological approaches revealed that there is no margin to extend the shelf life from the three days previously established by the manufacturer. It was observed that pork liver packaged with modified atmosphere had similar evaluations of freshness using internet-based or live test with consumers, with a drop in purchase intention from 87.5% at ESL to 13.2% at ESL + 2, when the assessment was made through the internet-based test. When the test was made live, the purchase intention had the same trend, but the drop was smaller, from 61.5 at ESL to 21.2% at ESL + 2. The purchasing intention was lower when the consumers had the opportunity to smell the samples but considering the decision of defining the end of shelf life based on 50% of consumers accepting, it was similar in almost all the cases.
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Vidal VAS, Lorenzo JM, Munekata PES, Pollonio MAR. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review. Crit Rev Food Sci Nutr 2020; 61:2194-2206. [PMID: 32496819 DOI: 10.1080/10408398.2020.1774495] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl2 and MgCl2), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl2 and MgCl2 as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.
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Affiliation(s)
- Vitor A S Vidal
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Marise A R Pollonio
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
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Zhang X, Yang J, Gao H, Zhao Y, Wang J, Wang S. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts. Meat Sci 2020; 166:108132. [PMID: 32244143 DOI: 10.1016/j.meatsci.2020.108132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 02/02/2023]
Abstract
Salt contents and compositions are crucial parameters to enzyme activity and might even affect the proteolysis and quality of dry-cured meat. However, the metal ions significantly vary with geographic origin, which would be a determinant in the dry-cured meat manufacture. Therefore, the main salt compositions of KCl, CaCl2, MgCl2 and ZnCl2 were therefore used to partially substitute NaCl while additionally assessing and regulating their function during the dry-cured pork butts processing. Physiochemical properties, cathepsins activity, proteolysis and sensory evaluation were investigated. The results indicated that partial substitution of sodium prevented the dehydration, and accelerated the pH reduction. CaCl2 and MgCl2 partial substitution moreover exerted some promoting effect on cathepsin activity whereas ZnCl2 was a subtle inhibitor. The proteolysis index of CaCl2 and MgCl2 substitution were superior to the rest. The metal ions partial substitution reduced saltness, while the presence of KCl and MgCl2 enhanced bitterness. Further correlation analysis was performed to better understand the interactions between those parameters.
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Affiliation(s)
- Xin Zhang
- China Meat Research Center, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Junna Yang
- China Meat Research Center, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Hang Gao
- China Meat Research Center, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Yan Zhao
- China Meat Research Center, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
| | - Jing Wang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Shouwei Wang
- China Meat Research Center, Beijing, 100068, China; Beijing Academy of Food Sciences, Beijing, 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
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