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Yang C, Wu G, Liu Y, Li Y, Zhang C, Liu C, Li X. Low-voltage electrostatic field enhances the frozen force of -12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing. Food Chem 2024; 438:138055. [PMID: 38011792 DOI: 10.1016/j.foodchem.2023.138055] [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: 09/05/2023] [Revised: 11/09/2023] [Accepted: 11/19/2023] [Indexed: 11/29/2023]
Abstract
The effect of low-voltage electrostatic field (LVEF) assisted -9 °C (LVEF-9) and -12 °C (LVEF-12) frozen, non-LVEF-assisted -9 °C (NLVEF-9) and -12 °C (NLVEF-12) frozen, and conventional frozen (CF-18, -18 °C) storage on the muscle microstructure and the oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing was investigated. Compared with NLVEF-9, LVEF-9, and NLVEF-12, LVEF-12 maintained the better integrity of muscle microstructure, demonstrated by smaller holes, more complete Z-line and M-line, and no significant difference with CF-18 (P > 0.05). Furthermore, LVEF-12 effectively inhibited protein oxidative denaturation as shown by the lower carbonyl content, surface hydrophobicity, and higher total/active sulfhydryl groups and Ca2+-ATPase activity. Moreover, LVEF-12 effectively maintained the integrity of the secondary and tertiary structure of proteins, reduced cross-linking aggregation of proteins, and sustained better functional properties, as shown by higher α-helix content, fluorescence intensity, protein solubility, and lower R-value, disulfide bonds.
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Affiliation(s)
- Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Yunhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Yingbiao Li
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China
| | - Chengjiang Liu
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China.
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China.
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Sanah I, Kahina H, Fairouz D, Romeila B, Ghania Z, Zakaria K, Abdelghani B, Miguel Angel S, Samira B. Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. FOOD SCI TECHNOL INT 2024:10820132241238790. [PMID: 38515337 DOI: 10.1177/10820132241238790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2024]
Abstract
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on Longissimus lumborum muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (P < 0.001), Percentage of Released Water (P < 0.001), Myofibril Fragmentation Index (P < 0.001) and a* value (P < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (P < 0.001) and b* value (P < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (P > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (P > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
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Affiliation(s)
- Ibtissem Sanah
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Hafid Kahina
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Djeghim Fairouz
- Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Bader Romeila
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Zitouni Ghania
- Institut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie
| | - Khalfaoui Zakaria
- Institut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie
| | - Boudjellal Abdelghani
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Sentandreu Miguel Angel
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain
| | - Becila Samira
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
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Jeong J, Jeon S, Lee J, Lee MY, Lee KH, Song CK, Choi MJ. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts. Foods 2023; 12:3463. [PMID: 37761172 PMCID: PMC10529446 DOI: 10.3390/foods12183463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.
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Affiliation(s)
- Jaehyun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Seungtak Jeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Jiseon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Mi-Yeon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Kwang-Hee Lee
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Chi-Kwang Song
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
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Zhang Y, Huang M, Shao X, Zhang F, Li Z, Bai Y, Xu X, Wang P, Zhao T. Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods 2023; 12:2375. [PMID: 37372588 DOI: 10.3390/foods12122375] [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: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Wooden breast myopathy (WBM) is a meat abnormality affecting pectoralis majors (PMs) of fast-growing broiler chickens. WBM-affected PMs exhibited varied meat qualities with increasing WBM severity. Normal PMs (NOR), mild WBM-affected PMs (MIL), moderate WBM-affected PMs (MOD), and severe WBM-affected PMs (SEV) were selected as raw materials. The structure and organization of connective tissue and fibrillar collagen were investigated through immersing with sodium hydroxide solution, Masson trichrome staining, and using an electron microscope. The mechanical strength of intramuscular connective tissue was analyzed via the shear force of samples treated with sodium hydroxide solution. The thermal property and secondary structure of connective tissue were analyzed by differential scanning calorimetry and Fourier transform infrared spectroscopy. The obtained connective tissue was dissolved in a sodium hydroxide solution for the evaluation of the physicochemical properties of proteins, including particle size, molecular weight, surface hydrophobicity, and intrinsic fluorescence. In particular, the particle size was measured using a zeta potential instrument. The molecular weight was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The surface hydrophobicity and intrinsic fluorescence were measured by spectroscopy technology. Histologically, macrophage infiltration, myodegeneration and necrosis, regeneration, fibrous connective tissue, and thickened perimysial connective tissue were observed in WBM-affected PMs, especially SEV with fibrosis, including blood vessels. Compared with NOR, WBM led to increased average diameter of the collagen fibrils in perimysial (36.61 nm of NOR to 69.73 nm of SEV) and endomysial (34.19 nm of NOR to 56.93 nm of SEV) layers. A significant increase (p < 0.05) was observed in the mechanical strength (2.05 N to 5.55 N) of fresh PMs and the thermal transition temperature (onset temperature (TO), 61.53 °C to 67.50 °C; maximum transition temperature (TM), 66.46 °C to 70.18 °C; termination temperature (TE), 77.20 °C to 80.88 °C) of connective tissue from NOR to SEV. Cooking decreased the mechanical strength, and MOD samples showed the highest mechanical strength (1.24 N, p < 0.05), followed by SEV (0.96 N), MIL (0.93 N), and NOR (0.72 N). For proteins in connective tissue, random coil (19.64% to 29.61%, p < 0.0001), particle size (p < 0.05), and surface hydrophobicity (p < 0.05) increased with the decrease in the α-helix (14.61% to 11.54%, p < 0.0001), β-sheet (45.71% to 32.80%, p < 0.0001), and intrinsic fluorescence of proteins from NOR to SEV. The molecular weights of intramuscular connective tissue proteins were in the ranges of >270 kDa, 180-270 kDa, 110-180 kDa, 95-100 kDa, and <15 kDa. Taken together, WBM resulted in thickened organization, tightly packed collagen fibrils, increased mechanical strength and thermal temperature, and increased particle size, surface hydrophobicity, and intrinsic fluorescence of proteins in connective tissue, as the WBM severity increased.
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Affiliation(s)
- Yulong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Mingyuan Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xuefei Shao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Feiyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Zhen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Peng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang 674301, China
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Xu Y, Liu G, Ren Y, Li X, Yu J, Guo J, Yuan J. The change of rheological property in Tan mutton tissue during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuqian Xu
- School of Food and Wine Ningxia University Yinchuan China
| | - Guishan Liu
- School of Food and Wine Ningxia University Yinchuan China
| | - Yingchun Ren
- School of Food and Wine Ningxia University Yinchuan China
| | - Xiaorui Li
- School of Food and Wine Ningxia University Yinchuan China
| | - Jiangyong Yu
- School of Food and Wine Ningxia University Yinchuan China
| | - Jiajun Guo
- School of Food and Wine Ningxia University Yinchuan China
| | - Jiangtao Yuan
- School of Food and Wine Ningxia University Yinchuan China
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Soji Z. Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds. Anim Biosci 2020; 34:1849-1858. [PMID: 33152214 PMCID: PMC8563251 DOI: 10.5713/ajas.20.0488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 10/05/2020] [Indexed: 11/27/2022] Open
Abstract
Objective Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.
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Affiliation(s)
- Zimkhitha Soji
- Department of Livestock and Pasture Science, University of Fort Hare, Alice 5700, South Africa
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Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time. Foods 2019; 8:foods8110571. [PMID: 31766278 PMCID: PMC6915587 DOI: 10.3390/foods8110571] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/05/2019] [Accepted: 11/11/2019] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effects of slaughter age and post-mortem time on meat quality traits, tenderness, histochemical analyses, and perimysium thickness in the longissimus thoracis (LT) muscle of the Korean native black goat (KNBG) maintained at 4 °C for up to 21 days post mortem. Samples of LT muscle were obtained from the carcasses of 24 KNBGs, including old and young goats (AG, n = 12, 18 months of age; YG, n = 12, 9 months of age), to measure all analyses during 21 days of post-mortem time. AGs had a higher percentage of type I fiber but a lower percentage of type IIA fiber than YGs (p < 0.05). AGs had higher a* value, lower released water (RW) %, and higher Warner-Bratzler shear force (WBSF) value than YGs (p < 0.05). The perimysium thickness (PMT) of AGs was also higher than that of YGs (p < 0.05). Although the PMT did not change during post-mortem period, the WBSF value of AGs was higher than that of YGs after 21 days post mortem (p < 0.05). The results imply that AGs are tougher than YGs due to their muscle fiber characteristics and thicker perimysium.
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Hou Q, Cheng Y, Kang D, Zhang W, Zhou G. Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14257] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qin Hou
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Yu‐ping Cheng
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Da‐cheng Kang
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Wan‐gang Zhang
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Guang‐hong Zhou
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
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9
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Investigation of the effects of high pressure processing on the process of rigor in pork. Meat Sci 2018; 145:455-460. [DOI: 10.1016/j.meatsci.2018.07.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 07/10/2018] [Accepted: 07/10/2018] [Indexed: 11/17/2022]
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10
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Qian P, Zhang Y, Shen Q, Ren L, Jin R, Xue J, Yao H, Dai Z. Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis
) during frozen storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13640] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Pan Qian
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
| | - Yiqi Zhang
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Liping Ren
- Hangzhou Qiandao Lake Development Group Co., Ltd; Hangzhou Zhejiang 311700 People's Republic of China
| | - Renyao Jin
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Jing Xue
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
| | - Hongzheng Yao
- Hangzhou Qiandao Lake Development Group Co., Ltd; Hangzhou Zhejiang 311700 People's Republic of China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou Zhejiang 310035 People's Republic of China
- Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou Zhejiang 310035 People's Republic of China
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11
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Li Z, Li X, Gao X, Du M, Zhang D. Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2122-2131. [PMID: 27581860 DOI: 10.1002/jsfa.8018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 08/23/2016] [Accepted: 08/27/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Tenderness is considered to be one of the most important attributes of meat quality. Myofibrillar protein degradation contributes to meat tenderization during postmortem ageing. In this process, calpain is the primary enzyme catalyzing the proteolysis. To further understand the action of calpain in meat tenderization, a μ-calpain inhibitor, MDL-28170, was used and its effects on sarcomere structure and myofibrillar protein degradation were determined. RESULTS The results of the present study showed that inhibition of μ-calpain significantly reduced muscle myofibrillar fragmentation compared to the group without μ-calpain inhibitor. Meanwhile, the sarcomere structure of the μ-calpain inhibited muscle was only slightly broken and largely remained integral 48 h postmortem. Myosin heavy chain, actin, desmin, troponin T and troponin I were identified to be substrates of μ-calpain by liquid chromatography-tandem mass spectrocopy and western blotting, and were detected with a higher degradation degree in the control group compared to the μ-calpain inhibition group. CONCLUSION Comparatively, myosin heavy chain and actin were found to be less sensitive to μ-calpain compared to desmin, troponin T and troponin I. These findings provide a better understanding of the contribution of μ-calpain to the myofibril structure and myofibrillar protein degradation of ovine muscle. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Xing Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Manting Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
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Alfaia CM, Castro MF, Reis VA, Prates JM, de Almeida IT, Correia AD, Dias MA. Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204047597] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, hista-mine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects.
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Affiliation(s)
- C. M. Alfaia
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal and Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal,
| | - M. F. Castro
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - V. A. Reis
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - J. M. Prates
- Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - I. T. de Almeida
- Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - A. D. Correia
- Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - M. A. Dias
- Alicontrol - Tecnologia e Controlo de Alimentos Lda., Rua Fernando Vaz Lt 26s-B, 1750-908 Lisboa, Portugal
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Chen L, Li X, Ni N, Liu Y, Chen L, Wang Z, Shen QW, Zhang D. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1474-83. [PMID: 25950868 DOI: 10.1002/jsfa.7244] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Revised: 02/13/2015] [Accepted: 04/28/2015] [Indexed: 05/23/2023]
Abstract
BACKGROUND Tenderness is one of the most important quality attributes especially for beef and lamb. As protein phosphorylation and dephosphorylation regulate glycolysis, muscle contraction and turnover of proteins within living cells, it may contribute to the conversion of muscle to meat. The changes of myofibrillar protein phosphorylation in post-mortem ovine muscle with different levels of tenderness were investigated in this study. RESULTS The protein phosphorylation level (P/T ratio) of the tender group increased from 0.5 to 12 h post mortem and then decreased. The P/T ratio of tough group increased during 24 h post mortem, increasing faster from 0.5 to 4 h post mortem than from 4 to 24 h post mortem.The global phosphorylation level of tough meat was significantly higher than tender meat at 4, 12 and 24 h post mortem (P < 0.05). Protein identification revealed that most of the phosphoproteins were proteins with sarcomeric function; the others were involved in glycometabolism, stress response, etc. The phosphorylation levels of myofibrillar proteins, e.g. myosin light chain 2 and actin, were significantly different among groups of different tenderness and at different post-mortem time points (P < 0.05). CONCLUSION Protein phosphorylation may influence meat rigor mortis through contractile machinery and glycolysis, which in turn affect meat tenderness.
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Affiliation(s)
- Lijuan Chen
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Xin Li
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Na Ni
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Yue Liu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Li Chen
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Zhenyu Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Qingwu W Shen
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
| | - Dequan Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, People's Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Beijing 100193, People's Republic of China
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14
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Sabow AB, Sazili AQ, Zulkifli I, Goh YM, Ab Kadir MZA, Adeyemi KD. Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Anim Sci J 2015. [PMID: 26208249 DOI: 10.1111/asj.12385] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, 43400 UPM Serdang, Selangor, Malaysia.,Centre for Electromagnetic and Lightning Protection Research (CELP), Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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Kim YB, Jeon KH, Kim YH, Lee NH, Ku SK, Jang AR. Ultrastructural Changes and Shear Force of Duck Meat during Aging at 0℃. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.578] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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16
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Huang M, Huang F, Ma H, Xu X, Zhou G. Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle. Meat Sci 2012; 90:536-42. [DOI: 10.1016/j.meatsci.2011.09.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 09/02/2011] [Accepted: 09/06/2011] [Indexed: 10/17/2022]
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17
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Kim JM, Choi YS, Choi JH, Choi GH, Lee JH, Paik HD, Kim CJ. Effects of Crude Proteases Extracted from Bacillus polyfermenticus on Tenderizing Pork Meat. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.4.491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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18
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Chen L, Feng XC, Lu F, Xu XL, Zhou GH, Li QY, Guo XY. Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing. Meat Sci 2011; 87:165-74. [DOI: 10.1016/j.meatsci.2010.10.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2010] [Revised: 09/26/2010] [Accepted: 10/04/2010] [Indexed: 02/02/2023]
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19
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Effect of lairage duration on rabbit welfare and meat quality. Meat Sci 2009; 82:71-6. [DOI: 10.1016/j.meatsci.2008.12.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2008] [Revised: 11/21/2008] [Accepted: 12/09/2008] [Indexed: 11/20/2022]
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20
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NAGARAJ N, ANILAKUMAR K, SANTHANAM K. BIOCHEMICAL AND PHYSICOCHEMICAL CHANGES IN GOAT MEAT DURING POSTMORTEM AGING. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4573.2006.00045.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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