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Kim YJ, Cha JY, Kim TK, Lee JH, Jung S, Choi YS. The Effect of Irradiation on Meat Products. Food Sci Anim Resour 2024; 44:779-789. [PMID: 38974724 PMCID: PMC11222703 DOI: 10.5851/kosfa.2024.e35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 07/09/2024] Open
Abstract
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
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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
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, 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
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Asmarani RR, Ujilestari T, Sholikin MM, Wulandari W, Damayanti E, Anwar M, Aditya S, Karimy MF, Wahono SK, Triyannanto E, Adli DN, Sujarwanta RO, Wahyono T. Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality. Vet World 2024; 17:1084-1097. [PMID: 38911085 PMCID: PMC11188876 DOI: 10.14202/vetworld.2024.1084-1097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 04/23/2024] [Indexed: 06/25/2024] Open
Abstract
Background and Aim Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.
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Affiliation(s)
- Raissha Rizqi Asmarani
- Graduate Student, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muhammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
- Center for Tropical Animal Studies (CENTRAS), The Institute of Research and Community Empowerment of IPB (LPPM IPB), Bogor 16680, Indonesia
| | - Wulandari Wulandari
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Ema Damayanti
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muslih Anwar
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Siska Aditya
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Faiz Karimy
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Satriyo Krido Wahono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Danung Nur Adli
- Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Rio Olympias Sujarwanta
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
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Huang X, You Y, Zeng X, Liu Q, Dong H, Qian M, Xiao S, Yu L, Hu X. Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon. Food Chem 2024; 437:137806. [PMID: 37871425 DOI: 10.1016/j.foodchem.2023.137806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/28/2023] [Accepted: 10/17/2023] [Indexed: 10/25/2023]
Abstract
This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon.
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Affiliation(s)
- Xiaoxia Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yun You
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Qiaoyu Liu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - SiLi Xiao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xin Hu
- Guangzhou Huang-Shang Huang Group Co., Ltd., Guangzhou 510170, China
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Gao S, Zhuang S, Zhang L, Lametsch R, Tan Y, Li B, Hong H, Luo Y. Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. Food Chem 2024; 433:137312. [PMID: 37672946 DOI: 10.1016/j.foodchem.2023.137312] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/08/2023]
Abstract
Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Wahyono T, Ujilestari T, Sholikin MM, Muhlisin M, Cahyadi M, Volkandari SD, Triyannanto E. Quality of pork after electron-beam irradiation: A meta-analysis study. Vet World 2024; 17:59-71. [PMID: 38406359 PMCID: PMC10884575 DOI: 10.14202/vetworld.2024.59-71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 12/12/2023] [Indexed: 02/27/2024] Open
Abstract
Background and Aim Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.
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Affiliation(s)
- Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Muhlisin Muhlisin
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Muhammad Cahyadi
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Slamet Diah Volkandari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
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Wang H, Suo R, Wang Y, Sun J, Liu Y, Wang W, Wang J. Effects of electron beam irradiation on protein oxidation and textural properties of shrimp ( Litopenaeus vannamei) during refrigerated storage. Food Chem X 2023; 20:101009. [PMID: 38144782 PMCID: PMC10739921 DOI: 10.1016/j.fochx.2023.101009] [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: 08/11/2023] [Revised: 11/07/2023] [Accepted: 11/14/2023] [Indexed: 12/26/2023] Open
Abstract
Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the protein oxidation level of shrimps. Shrimps irradiated with ≥ 7 kGy exhibited remarkably higher (P < 0.05) reactive oxygen species, turbidity, and carbonyl contents, and remarkably lower (P < 0.05) Ca2+-ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents compared to the control group (0 kGy) on the 7th day of storage. Shrimps irradiated with 3 and 5 kGy exhibited remarkably higher (P < 0.05) hardness, springiness, and chewiness compared to the control group (14.99 N, 1.26 mm, and 3.19 mJ). Collectively, suitable EBI doses of 3-5 kGy were recommended in shrimp preservation to inhibit texture softening by inducing moderate protein oxidation.
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Affiliation(s)
- Haoran Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Yangyang Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
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Huang X, You Y, Liu Q, Dong H, Bai W, Lan B, Wu J. Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast. Food Chem 2023; 421:136174. [PMID: 37086519 DOI: 10.1016/j.foodchem.2023.136174] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 03/10/2023] [Accepted: 04/13/2023] [Indexed: 04/24/2023]
Abstract
Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.
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Affiliation(s)
- Xiaoxia Huang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yun You
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Qiaoyu Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Hao Dong
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Bifeng Lan
- Guangzhou Furui High Energy Technology Co., Ltd., Guangdong Industrial 60Co Gamma Ray Application Engineering Technology Research Center, Guangzhou 511458, China
| | - Junshi Wu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangzhou Furui High Energy Technology Co., Ltd., Guangdong Industrial 60Co Gamma Ray Application Engineering Technology Research Center, Guangzhou 511458, China
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8
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Wang H, Suo R, Liu X, Wang Y, Sun J, Liu Y, Wang W, Wang J. A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage. Food Chem 2023; 404:134548. [PMID: 36240560 DOI: 10.1016/j.foodchem.2022.134548] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
Abstract
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to illustrate the protein changes in shrimp muscle. The results suggested that shrimp irradiated with 5 kGy exhibited optimum textural traits of hardness, springiness, and chewiness. In total, 486 proteins were identified as differentially abundance proteins (DAPs) in multiple comparison groups. Bioinformatics analysis revealed that most of DAPs participated in cellular process, binding, and catalytic. etc. Various signaling pathways, such as RNA transport and oxidative phosphorylation, were notably enriched by DAPs. The correlation analysis indicated that some DAPs such as Myosin-XVIIIa, projectin, and beta-thymosin 3 were remarkably correlated with the textural properties, which could be proposed as potential biomarkers to assess the irradiation-induced textural variation in shrimp. This study provided an insightful understanding at the protein level to improve the application of EBI to shrimp preservation.
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Changes in Quality and Collagen Properties of Cattle Rumen Smooth Muscle Subjected to Repeated Freeze-Thaw Cycles. Foods 2022; 11:foods11213338. [PMID: 36359951 PMCID: PMC9657863 DOI: 10.3390/foods11213338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/08/2022] [Accepted: 10/20/2022] [Indexed: 11/28/2022] Open
Abstract
This study revealed changes in the quality, structural and functional collagen properties of cattle rumen smooth muscle (CSM) during F-T cycles. The results showed that thawing loss, pressing loss, β-galactosidase, β-glucuronidase activity, β-sheet content, emulsifying activity index (EAI), emulsion stability index (ESI), surface hydrophobicity, and turbidity of samples were significantly (p < 0.05) increased by 108.12%, 78.33%, 66.57%, 76.60%, 118.63%, 119.57%, 57.37%, 99.14%, and 82.35%, respectively, with increasing F-T cycles. Meanwhile, the shear force, pH, collagen content, α-helix content, thermal denaturation temperature (Tmax), and enthalpy value were significantly (p < 0.05) decreased by 30.88%, 3.19%, 33.23%, 35.92%, 10.34% and 46.51%, respectively. Scanning electron microscopy (SEM) and SDS-PAGE results indicated that F-T cycles induced an increase in disruption of CSM muscle microstructure and degradation of collagen. Thus, repeated F-T cycles promoted collagen degradation and structural disorder in CSM, while reducing the quality of CSM, but improving the functional collagen properties of CSM. These findings provide new data support for the development, processing, and quality control of CSM.
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The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria. Foods 2022; 11:foods11162427. [PMID: 36010427 PMCID: PMC9407609 DOI: 10.3390/foods11162427] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.
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Zhang M, Li C, Zhang Y, He L, Li W, Zhang M, Pan J, Huang S, Liu Y, Zhang Y, Jin Y, Cao J, Jin G, Tang X. Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents. Food Res Int 2022; 157:111449. [PMID: 35761689 DOI: 10.1016/j.foodres.2022.111449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/17/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
Myosin filament plays a critical role in water-trapping and thermodynamic regulation during processing of brined muscle foods. The redox state and availability of proteolytic/antioxidant enzymes affected by salt may change the ion-binding capacity of myosin consequently contributing to swelling and rehydration. Thus, this study investigated the impact of different salt content (0%, 1%, 2%, 3%, 4%, 5% NaCl) and oxidation in vitro (10 mM H2O2/ascorbate-based hydroxyl radical (OH)-generating system) on the oxidative stability, solubility/dispersion capacity, chymotrypsin digestibility, aggregation site and the microrheological properties of isolated porcine myosin. The result showed that, brining at 2% salt exposed more sulfhydryl groups and inhibited the formation of disulfide bond, whereby smaller dispersed structure (diameter within 10-50 nm) and higher Ca2+-ATPase activity of the denatured myosin were observed. Accordingly, gel electrophoresis showed that myosin S1 and HMM subunits were highly oxidized and susceptible to reversible assembles. Despite enhanced hydrophobic interactions between swelled myosin at 3% salt content, ≥4% salt greatly promoted the exposure/polarization of tryptophan and cross-linking structures, mainly occurring at myosin S2 portion. The results of micro-rheology proved that oxidized myosin formed a tighter heat-set network following rehydration at high ion strength (≥4% salt), suggesting an increased inter-droplet resistance and macroscopic viscosity. This work is expected to give some useful insights into improved texture and functionality of engineered muscle foods.
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Affiliation(s)
- Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuemei Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Wei Li
- School of Materials Science & Engineering, Beijing Institute of Technology, Beijing 100081, PR China
| | - Mengling Zhang
- Beijing Key Laboratory of Environmental Toxicology, School of Public Health, Capital Medical University, Beijing 100069, PR China
| | - Jiajing Pan
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Shuangjia Huang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yongguo Jin
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Xiaoyan Tang
- Key Laboratory of Agro-product Quality & Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
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12
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Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products. Food Res Int 2022; 155:111048. [DOI: 10.1016/j.foodres.2022.111048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 01/13/2023]
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13
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Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113180] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins. Food Chem 2022; 370:131074. [PMID: 34537423 DOI: 10.1016/j.foodchem.2021.131074] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/23/2021] [Accepted: 09/04/2021] [Indexed: 12/14/2022]
Abstract
Salting and rehydration of myofibrils can be interfered with free radical diffusion process. This study investigated the effects of salt content (0, 1, 3 and 5%) and H2O2/ascorbate-based hydroxyl radical (OH)-generating system (1, 10, 20 mM H2O2) on the oxidation, conformation, aggregation, and thermal stability of porcine myofibrillar proteins (MPs). Results showed that 5% of salt inhibited carbonylation of MPs with intensive sulfhydryl loss and tryptophan quenching. Fourier transform infrared (FTIR), laser light scattering, and scanning electron microscopy (SEM) suggested that 20 mM H2O2 transformed more α-helix into β-sheet of MPs, favoring larger aggregates being selectively exposed towards solvent during salt-induced fiber swelling. Oxidized MPs brined with ≤1% salt underwent partial unfolding with higher flexibility, while up to 5% of salt greatly hampered their hydration potential and weakened inter-fibrillar hydrogen bond with an improved protein solubility. Micro-rheology revealed that 1% of salt and 10 mM H2O2 rendered a denser structure of heat-set MPs gels.
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15
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Jia W, Wang X, Zhang R, Shi Q, Shi L. Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, China
| | - Xin Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Qingyun Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
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16
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Dridi C, Millette M, Aguilar B, Manus J, Salmieri S, Lacroix M. Effect of Physical and Enzymatic Pre-Treatment on the Nutritional and Functional Properties of Fermented Beverages Enriched with Cricket Proteins. Foods 2021; 10:2259. [PMID: 34681307 PMCID: PMC8534633 DOI: 10.3390/foods10102259] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 01/26/2023] Open
Abstract
The aim of this study was to evaluate the effects of γ-irradiation (IR), ultrasound (US), and combined treatments of ultrasound followed by γ-irradiation (US-IR), ultrasound followed by enzymatic hydrolysis with and without centrifugation (US-E and US-EWC, respectively), and ultrasound followed by γ-irradiation and enzymatic hydrolysis (US-IRE), on the digestibility and the nutritional value of fermented beverages containing probiotics. Results showed that US (20 min), IR (3 kGy) and US-IR (tUS = 20 min, dose = 3 kGy) treatments raised protein solubility from 11.5 to 21.5, 24.3 and 29.9%, respectively. According to our results, these treatments were accompanied by the increased amount of total sulfhydryl groups, surface hydrophobicity and changes to the secondary structure of the proteins measured by Fourier-transform infrared spectroscopy (FTIR). Fermented probiotic beverages, non-enriched (C) and enriched with untreated (Cr) or treated cricket protein with combined treatments were also evaluated for their in vitro protein digestibility. Results showed that the soluble fraction of US-IRE fermented beverage had the highest digestibility (94%) as compared to the whole fermented tested beverages. The peptides profile demonstrated that US-IRE had a low proportion of high molecular weight (MW) peptides (0.7%) and the highest proportion of low MW peptides by over 80% as compared to the other treatments.
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Affiliation(s)
- Chaima Dridi
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; (C.D.); (J.M.); (S.S.)
| | - Mathieu Millette
- Bio-K Plus International Inc., a Kerry Company, Preclinical Research Division, 495 Armand-Frappier Blvd, Laval, QC H7V 4B3, Canada;
| | - Blanca Aguilar
- Research Laboratory of Industrial Microbiology, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, 1421, Blvd, Marcelino Garcia Barragan, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico;
| | - Johanne Manus
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; (C.D.); (J.M.); (S.S.)
| | - Stephane Salmieri
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; (C.D.); (J.M.); (S.S.)
| | - Monique Lacroix
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; (C.D.); (J.M.); (S.S.)
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17
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Shi G, Zhou M, Wang L, Xiao Z, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Xiong G. The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp. J Food Biochem 2021; 45:e13828. [PMID: 34180068 DOI: 10.1111/jfbc.13828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/28/2021] [Accepted: 06/02/2021] [Indexed: 11/29/2022]
Abstract
Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ-ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+ -ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0 -ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ-ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+ -ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0 -ANS first increased and then decreased. Two-way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ-ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.
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Affiliation(s)
- Gangpeng Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Mingzhu Zhou
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Lan Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Zihao Xiao
- College of Life Science, Yangtze University, Jingzhou, China
| | - Liu Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Chunhai Jiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Wenjin Wu
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Xin Li
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Jun Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Yu Qiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Li Liao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Anzi Ding
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Guangquan Xiong
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
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18
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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19
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Chen L, Chai Y, Luo J, Wang J, Liu X, Wang T, Xu X, Zhou G, Feng X. Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110985] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110138] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Ding Z, Wei Q, Zhang C, Zhang H, Huang F. Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles. Food Chem 2020; 340:127914. [PMID: 32889207 DOI: 10.1016/j.foodchem.2020.127914] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/25/2020] [Accepted: 08/21/2020] [Indexed: 12/16/2022]
Abstract
The objective of this study was to investigate the influence of oxidation on heat shock protein 27 (HSP27) and cytochrome c translocation, myofibrils degradation and endogenous enzymes activities, perfecting tenderization mechanism after slaughter. Bovine muscle (longissimus thoracis) was obtained at 30 min postmortem. Bovine muscle was cut and exposed to saline solution with or without H2O2 at 4 °C for 0.25, 1, 3 and 5 days, followed by detection of proteins degradation, location and enzymes activities. Results showed that oxidation promoted the translocation of HSP27 and cytochrome c from the cytoplasm to the cell membrane, which reduced µ-calpain activity, but increased caspase-3 activity through mediating the interaction with the two enzymes. Oxidation retarded troponin-T degradation, but accelerated desmin degradation, which is probably because oxidative modification of myofibrils induced different susceptibility to proteolysis. Therefore, oxidation leads to different regulatory mechanism on µ-calpain and caspase-3, as well as the degree of degradation of myofibrillar proteins, possibly through mediating HSP27 and cytochrome c.
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Affiliation(s)
- Zhenjiang Ding
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; State Key Laboratory of Applied Organic Chemistry, Lanzhou University, Lanzhou 730000, China
| | - Qichao Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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