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Son YM, Lee EY, Alam AMMN, Samad A, Hossain MJ, Hwang YH, Seo JK, Kim CB, Choi JH, Joo ST. The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations. Food Sci Anim Resour 2024; 44:899-911. [PMID: 38974732 PMCID: PMC11222696 DOI: 10.5851/kosfa.2024.e26] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/18/2024] [Accepted: 03/18/2024] [Indexed: 07/09/2024] Open
Abstract
This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.
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Affiliation(s)
- Yu-Min Son
- Division of Applied Life Science
(BK21Plus), Gyeongsang National University, Jinju 52852,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science
(BK21Plus), Gyeongsang National University, Jinju 52852,
Korea
| | - AMM Nurul Alam
- Division of Applied Life Science
(BK21Plus), Gyeongsang National University, Jinju 52852,
Korea
| | - Abdul Samad
- Division of Applied Life Science
(BK21Plus), Gyeongsang National University, Jinju 52852,
Korea
| | - Md Jakir Hossain
- Division of Applied Life Science
(BK21Plus), Gyeongsang National University, Jinju 52852,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52852,
Korea
| | | | | | | | - Seon-Tea Joo
- Division of Applied Life Science
(BK21Plus), Gyeongsang National University, Jinju 52852,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52852,
Korea
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2
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Kim H, Lee J, Jeong S, Lee S, Hong GP. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation. Meat Sci 2024; 208:109393. [PMID: 37979345 DOI: 10.1016/j.meatsci.2023.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Sungmin Jeong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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3
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Xu J, Wang Q, Wang Y, Bao M, Sun X, Li Y. Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods 2024; 13:174. [PMID: 38201203 PMCID: PMC10778791 DOI: 10.3390/foods13010174] [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: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/12/2024] Open
Abstract
Meat and meat products have a critical role in the human diet as important high-nutrient foods that are widely consumed worldwide. This study evaluated the effects of postmortem aging on Hu sheep's meat quality in the longissimus dorsi (LD) muscle during postmortem aging. The samples were stored at 4 ± 1 °C; the meat quality was measured at 6 h, 12 h, 24 h, 36 h, 48 h, 72 h, 96 h, 120 h, 144 h, and 168 h of postmortem aging. The results showed that, during the postmortem aging process, the pH of the muscles first decreased and then increased, and the shear force first increased and then decreased. The muscle fiber skeleton began to degrade, and the overall meat quality was improved to some extent. In addition, through ACQUITY UPLC I-Class Plus IMS Qtof identification of the muscle samples at different time points during the postmortem maturation process of the meat of Hu sheep, a total of 2168 metabolites were identified, and 470 metabolites were screened based on the VIP, P, and FC values, of which 79 were involved in KEGG pathways. In addition, pathways such as sphingolipid metabolism, glycerophospholipid metabolism, phenylalanine metabolism, and fatty acid elongation and degradation play an important role in the metabolic product changes in the meat of Hu sheep throughout the entire maturation process. These findings provide some insights into the changes in meat quality during the post-slaughter maturation process of lake lamb.
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Affiliation(s)
| | | | | | | | - Xiaomei Sun
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (J.X.); (Q.W.); (Y.W.); (M.B.); (Y.L.)
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4
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Kim YJ, Jung TJ, Kim TK, Lee JH, Shin DM, Yu HH, Choi YS. The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins. Food Sci Anim Resour 2023; 43:269-281. [PMID: 36909854 PMCID: PMC9998191 DOI: 10.5851/kosfa.2022.e74] [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: 10/01/2022] [Revised: 11/18/2022] [Accepted: 11/29/2022] [Indexed: 02/16/2023] Open
Abstract
In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatin-coated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.,Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hwan Hee Yu
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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5
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Xu J, Fan Y, Liu H, Liu Q, Zhamsaranova S, Kong B, Chen Q. Improvement of rheological properties and 3D printability of pork pastes by the addition of xanthan gum. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods 2022; 11:foods11111539. [PMID: 35681287 PMCID: PMC9180027 DOI: 10.3390/foods11111539] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.
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7
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Lee S, Park DH, Kim EJ, Kim H, Lee Y, Choi MJ. Development of temperature control algorithm for supercooling storage
of pork loin and its feasibility for improving freshness and extending shelf
life. Food Sci Anim Resour 2022; 42:467-485. [PMID: 35611076 PMCID: PMC9108958 DOI: 10.5851/kosfa.2022.e16] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/17/2022] [Accepted: 03/30/2022] [Indexed: 11/06/2022] Open
Abstract
Supercooling storage refers to lowering the product temperature below its
freezing point without phase transition and has the potential to extend shelf
life. Nevertheless, supercooled objects are in a thermodynamically unstable
state, and nucleation can occur spontaneously. To achieve supercooling storage,
slow cooling and insulation are essential. Hence, a stepwise algorithm for the
supercooling storage of pork loins was designed and validated in this study.
Pork loins were stored at 3°C, −18°C, and
−3°C (freezing), and supercooled for 16 days. All samples remained
in a supercooled state and were unfrozen at the end of storage. Supercooled pork
loins were superior in terms of drip loss, cooking loss, and water-holding
capacity compared to frozen samples. Additionally, supercooling treatment
prevented discoloration, increase of volatile basic nitrogen, and microbial
growth. Thus, supercooling of pork loin was achieved using a stepwise program
and was effective to maintain meat quality.
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Affiliation(s)
- SangYoon Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Dong Hyeon Park
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering
Division, Home Appliance and Air Solution Company, LG
Electronics, Changwon 51533, Korea
| | - Honggyun Kim
- Department of Food Science &
Biotechnology, Sejong University, Seoul 05006, Korea
| | - YunJung Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Mi-Jung Choi
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Corresponding author: Mi-Jung
Choi, Department of Food Science and Biotechnology of Animal Resources, Konkuk
University, Seoul 05029, Korea, Tel: +82-2-450-3048, Fax:
+82-2-455-3726, E-mail:
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8
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Setyabrata D, Wagner AD, Cooper BR, Kim YHB. Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins. Foods 2021; 10:foods10102503. [PMID: 34681552 PMCID: PMC8535753 DOI: 10.3390/foods10102503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.
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Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Anna D. Wagner
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Bruce R. Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA;
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
- Correspondence: ; Tel.: +1-765-496-1631
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9
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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed. Animals (Basel) 2021; 11:ani11051421. [PMID: 34063520 PMCID: PMC8156715 DOI: 10.3390/ani11051421] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 12/31/2022] Open
Abstract
Simple Summary Horse meat; even though is still not popular in most countries; its consumption is slowly increasing and has the potential to become an alternative future red meat. However; research is still insufficient and a deeper understanding of its nutritional and physicochemical characteristics would be beneficial for the horse meat industry. The capacity of horses to efficiently uptake polyunsaturated fatty acids into their tissues has been reported; but detailed knowledge about horse meat fatty acid composition is limited. The present work provides a comprehensive fatty acid composition analysis of subcutaneous and muscle tissues from semiextensively reared Hispano-Breton horses; results indicated that finishing on a high-grain diet limited muscle n-3 accumulation. In addition; the evolution of physicochemical quality parameters such as pH, instrumental color, texture and cook loss were thoroughly studied during vacuum ageing (0, 7, 14 and 21 days), and the conclusion was that an ageing period between 7 and 14 days would be recommended for an optimum horse meat quality. The reasons for this recommendation were that tenderness increased during the first two weeks and then stayed stable and that visual properties deteriorated after 14 days. Overall; these results will help to standardize post mortem practices to obtain a homogeneous final horse meat quality. Abstract A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.
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10
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Kang ZL, Lu F, Li YP, Wang CY. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters. Journal of Food Science and Technology 2021; 58:3243-3249. [PMID: 34294987 DOI: 10.1007/s13197-021-05051-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 02/23/2021] [Indexed: 10/22/2022]
Abstract
The effects of high pressure (100-500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, a* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (P < 0.05), meanwhile, the b* value was significantly decreased (P < 0.05). Opposite, the color and cooking yield were not significant different (P > 0.05) when over 300 MPa, except the L* value. At 300 MPa, the cooking yield, hardness, chewiness, and G' value at 80 °C of pork batter were the highest. The initial relaxation time of T21 was decreased significantly (P < 0.05), and the peak ration of P21 was increased significantly (P < 0.05) when treated at 200 and 300 MPa, that indicated the water was bound tightly and the ratio of immobilized water was increased. Overall, 300 MPa treatment and thermal combinations could improve the gel properties of pork batters.
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Affiliation(s)
- Zhuang-Li Kang
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 People's Republic of China
| | - Fei Lu
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Yan-Ping Li
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,Sumy National Agrarian University, Sumy, Ukraine
| | - Chun-Yan Wang
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 People's Republic of China
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11
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Xia Q, Zheng Y, Liu Z, Cao J, Chen X, Liu L, Yu H, Barba FJ, Pan D. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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