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Zhu H, Liu F, He L, Wang X, Li C. Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba. Meat Sci 2024; 217:109594. [PMID: 39002357 DOI: 10.1016/j.meatsci.2024.109594] [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: 01/04/2024] [Revised: 07/03/2024] [Accepted: 07/08/2024] [Indexed: 07/15/2024]
Abstract
Niuganba (NGB) is a traditional fermented beef product. Protease activity typically significantly affects the quality of NGB. Some natural food extracts may markedly influence NGB's protease activity and performance. This study aims to investigate the effect of Zanthoxylum bungeanum extract (ZBE) on the quality and cathepsin L activity of NGB. Following ZBE treatment, the myofibril fragmentation index (MFI), the content of TCA-soluble peptides, surface hydrophobicity, disulfide bond content, and cathepsin L activity of NGB significantly decrease. The content of free thiol groups and β-sheet significantly increases. Scanning electron microscopy (SEM) reveals that the arrangement of muscle fibers in the cross-section of NGB is more compact after ZBE treatment. The research results indicate that ZBE effectively inhibits cathepsin L activity, alleviates the degradation of myofibrillar proteins, improves the physicochemical characteristics of NGB, and enhances its structural stability.
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Affiliation(s)
- Hong Zhu
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Fangrui Liu
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Xiao Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China.
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2
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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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3
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Kumar M, Barbhai MD, Hasan M, Dhumal S, Singh S, Pandiselvam R, Rais N, Natta S, Senapathy M, Sinha N, Amarowicz R. Onion (
Allium cepa
L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient. J Food Sci 2022; 87:4289-4311. [DOI: 10.1111/1750-3841.16297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 07/25/2022] [Accepted: 07/31/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
| | - Mrunal D Barbhai
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
| | - Muzaffar Hasan
- Agro Produce Processing Division ICAR—Central Institute of Agricultural Engineering Bhopal India
| | - Sangram Dhumal
- Division of Horticulture RCSM College of Agriculture Kolhapur India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology Punjab University Chandigarh India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post‐Harvest Technology ICAR—Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Nadeem Rais
- Department of Pharmacy Bhagwant University Ajmer India
| | - Suman Natta
- ICAR—National Research Centre for Orchids Pakyong India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension College of Agriculture, Wolaita Sodo University Wolaita Sodo Ethiopia
| | - Neha Sinha
- Department of Horticulture Fruit and Fruit Technology Bihar Agriculture University Bhagalpur Bihar India
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland
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4
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Kim SM, Kim TK, Kang MC, Cha JY, Yong HI, Choi YS. Effects of loquat (Eriobotrya japonica Lindl.) leaf extract with or
without ascorbic acid on the quality characteristics of semi-dried restructured
jerky during storage. Food Sci Anim Resour 2022; 42:566-579. [PMID: 35855266 PMCID: PMC9289807 DOI: 10.5851/kosfa.2022.e19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 11/25/2022] Open
Abstract
Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.
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Affiliation(s)
- Se-Myung Kim
- 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
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- 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
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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Adrah K, Ananey-Obiri D, Tahergorabi R. Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time. Foods 2021; 10:467. [PMID: 33672567 PMCID: PMC7924046 DOI: 10.3390/foods10020467] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/19/2022] Open
Abstract
In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated with only 10% CPI served as the control. Although the thiobarbituric acid reactive substances (TBARS) values of the treated samples were lower than the control samples, no significant differences were observed. Quercetin-treated samples were generally harder than control samples. The pH was reduced by quercetin incorporation (p < 0.05). L* and b* values increased, while there was no significant variation in a* values during storage (p > 0.05).
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Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
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6
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Kim JW, Lee HJ, Shin DJ, Baek KH, Yong HI, Jung S, Jo C. Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Shi S, Kong B, Wang Y, Liu Q, Xia X. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia. Meat Sci 2020; 163:108080. [DOI: 10.1016/j.meatsci.2020.108080] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 01/04/2020] [Accepted: 02/04/2020] [Indexed: 12/20/2022]
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8
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Calderón-Oliver M, López-Hernández LH. Food Vegetable and Fruit Waste Used in Meat Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740732] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Luis Humberto López-Hernández
- Laboratorio de Carnes, Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, INIFAP, Querétaro, México
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9
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Liu R, Lu M, Wang R, Wang S, Chang M, Jin Q, Wang X. Degradation of aflatoxin B1 in peanut meal by electron beam irradiation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466321] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
Affiliation(s)
- Ruijie Liu
- Synergetic Innovation Center of Food Safety and Control of Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety at Jiangnan University, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Mengyao Lu
- Synergetic Innovation Center of Food Safety and Control of Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety at Jiangnan University, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Ruiqi Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shanshan Wang
- Shandong Key Laboratory of Peanut oil and Protein deep processing technology, Shandong Luhua Group Co., Laiyang, Shandong Province, P. R. China
| | - Ming Chang
- Synergetic Innovation Center of Food Safety and Control of Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety at Jiangnan University, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Qingzhe Jin
- Synergetic Innovation Center of Food Safety and Control of Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety at Jiangnan University, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Xingguo Wang
- Synergetic Innovation Center of Food Safety and Control of Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety at Jiangnan University, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
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10
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Jin Y, Liang R, Liu J, Lin S, Yu Y, Cheng S. Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.025] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Degradation of AFB1 in aqueous medium by electron beam irradiation: Kinetics, pathway and toxicology. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Yim DG, Jo C, Kim HC, Seo KS, Nam KC. Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin. Korean J Food Sci Anim Resour 2016; 36:215-22. [PMID: 27194930 PMCID: PMC4869548 DOI: 10.5851/kosfa.2016.36.2.215] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 02/04/2016] [Accepted: 02/11/2016] [Indexed: 11/24/2022] Open
Abstract
The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | | | | | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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13
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Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.06.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Yim DG, Jo C, Kim HJ, Cha JS, Kim HC, Nam KC. Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round. Korean J Food Sci Anim Resour 2015; 35:406-12. [PMID: 26761855 PMCID: PMC4662364 DOI: 10.5851/kosfa.2015.35.3.406] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 04/14/2015] [Accepted: 05/14/2015] [Indexed: 11/17/2022] Open
Abstract
The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D10 values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than non-irradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - Hyun-Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | | | | | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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15
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Cui H, Zhang X, Zhou H, Zhao C, Xiao Z, Lin L, Li C. Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism. J Food Saf 2015. [DOI: 10.1111/jfs.12184] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Xuejing Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Hui Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Chengting Zhao
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | | | - Lin Lin
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Hunan Academy of Forestry; Changsha China
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16
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Wang R, Liu R, Chang M, Jin Q, Huang J, Liu Y, Wang X. Ultra-performance liquid chromatography quadrupole time-of-flight MS for identification of electron beam from accelerator degradation products of aflatoxin B1. Appl Biochem Biotechnol 2014; 175:1548-56. [PMID: 25410803 DOI: 10.1007/s12010-014-1377-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Accepted: 11/10/2014] [Indexed: 11/29/2022]
Abstract
Electron beam irradiation was proven to be a successful method in aflatoxin degradation in earlier researches. However, the exact nature of the result radiation products generated by the aflatoxins remains unknown. Based on ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF MS) analysis, the solution of aflatoxin B1 (AFB1) in acetonitrile irradiated by electron beam degraded to two kinds of major products. The doses employed were in the range of 0 (control) to 8.60 kGy. The absorbed doses were monitored with FWT-60-00 radio-chromic dosimeters. By using UPLC-Q-TOF MS, accurate masses and proposed molecular formula for the degradation products, 261.1233 m/z (C14H13O5) and 299.1104 m/z (C17H15O5), were obtained from low mass error and high matching properties. Structural formula for the radio-degradation products and the degradation pathways leading to the compounds were proposed, based on the molecular formula and MS-MS spectra. The results showed that electron beam (EB) irradiation is an effective method for degrading AFB1.
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Affiliation(s)
- Ruiqi Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, People's Republic of China
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