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Li K, Wang LM, Gao HJ, Du MT, Bai YH. Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction. J Food Sci 2023; 88:5136-5148. [PMID: 37961003 DOI: 10.1111/1750-3841.16800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 09/16/2023] [Accepted: 09/29/2023] [Indexed: 11/15/2023]
Abstract
To improve the gel quality of pale, soft, and exudative (PSE)-like chicken protein isolate (PPI) obtained via ultrasound-assisted alkaline extraction (UAE), l-lysine (l-Lys), l-arginine (l-Arg), or l-histidine (l-His) were used and the effects on the thermal gelling characteristics of PPI were studied. Compared with the nonbasic amino acid addition group, the addition of l-His/l-Arg/l-Lys significantly increased the solubility and absolute zeta potential of PPI, whereas reduced the particle size and turbidity (p < 0.05). They enhanced the gel strength and textural properties of PPI (p < 0.05) and reduced the cooking loss of PPI in the following order: l-Lys > l-Arg > l-His. The solubility, gel strength, and hardness of PPI with l-Lys were increased by 18.6%, 44.6%, and 57.6%, respectively, and cooking loss was decreased by 18.1%. Low-field nuclear magnetic resonance and magnetic resonance imaging revealed that basic amino acids addition decreased the water mobility in PPI gels with increasing immobile water content. Scanning electron microscopy revealed that the addition of basic amino acids promoted the formation of a more uniform and tight network microstructure in PPI gels. The α-helix content was decreased, whereas the β-sheet content was increased in PPI gels after basic amino acid addition. Therefore, addition of basic amino acids, especially l-Lys, enhances the gel properties of PPI. PRACTICAL APPLICATION: This study revealed that adding basic amino acids effectively improved the gel properties of PPI obtained via UAE method, with l-Lys exerting the best improvement effect. Our findings highlight the application value of PSE-like meat by the improvement of gel characteristics of PPI, providing a theoretical reference for the processing and utilization of PPI.
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Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Lin-Meng Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Hui-Jian Gao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Man-Ting Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
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Kartikawati M, Kitamura Y, Kokawa M, Hamatani M, Soejima T. Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs. J Poult Sci 2023; 60:2023027. [PMID: 38021377 PMCID: PMC10662383 DOI: 10.2141/jpsa.2023027] [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: 06/09/2023] [Accepted: 10/17/2023] [Indexed: 12/01/2023] Open
Abstract
Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.
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Affiliation(s)
- Muliasari Kartikawati
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Yutaka Kitamura
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Mito Kokawa
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Mareto Hamatani
- Morinaga Milk
Industry Co., LTD., 33-1, Shiba 5-Chome,
Minato-ku, Tokyo, 108-0014, Japan
| | - Takashi Soejima
- Morinaga Milk
Industry Co., LTD., 33-1, Shiba 5-Chome,
Minato-ku, Tokyo, 108-0014, Japan
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3
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Che S, Susta L, Barbut S. Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters. Poult Sci 2023; 102:102907. [PMID: 37579649 PMCID: PMC10448338 DOI: 10.1016/j.psj.2023.102907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 08/16/2023] Open
Abstract
The aims of this study were to i) estimate the occurrence of pale, soft, and exudative (PSE) meat in modern commercial Ontario broiler flocks, ii) determine the effects of the chilling method (water vs. air) on PSE meat, and iii) investigate a new inexpensive colorimeter (10% of the price of traditional color meters), the Nix Color Sensor, as an objective color measurement of chicken meat. Between June 2019 to March 2020, a total of 17 different broiler flocks were processed. The color of 1,700 boneless skinless Pectoralis major muscles was randomly measured (100/flock), where 255 samples were also measured for pH, water-holding capacity (WHC), cooking loss, and penetration force. In addition, a traditional Minolta colorimeter was used to measure random 95 samples from a single water-chilled flock and subsequently compared the values obtained with the Nix Color Sensor. Strong correlations of L* values (rho = 0.75; P < 0.001), a* values (rho = 0.72; P < 0.001), and b* values (rho = 0.80; P < 0.001) were observed. When an L* value of 43 was used as the cut-off for the Nix, 12.5% of fillets were classified as PSE meat. Statistical differences (P < 0.05) were observed between the air and water-chill methods for L*, pH, and WHC. However, there were no significant differences observed between the 2 methods for cooking loss and penetration force values. The study indicated that PSE meat is still a challenge in Ontario broilers, and that the L*, pH, and WHC of breast meat (all indicate meat quality) are affected by the chilling method. In addition, the Nix was found to be an affordable, objective, and convenient sensor for measuring chicken meat color.
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Affiliation(s)
- Sunoh Che
- Department of Pathobiology, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Leonardo Susta
- Department of Pathobiology, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Adaptation Physiology Group, Wageningen University, The Netherlands.
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Yang T, Yang Y, Zhang P, Li W, Ge Q, Yu H, Wu M, Xing L, Qian Z, Gao F, Liu R. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods. Food Chem 2023; 426:136602. [PMID: 37348393 DOI: 10.1016/j.foodchem.2023.136602] [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: 04/24/2023] [Revised: 06/09/2023] [Accepted: 06/09/2023] [Indexed: 06/24/2023]
Abstract
This study aims to assess and compare the influences of different heating methods on the quality characteristics of pale, soft, and exudative (PSE)-like and normal (NOR) pectoralis major through quantitative proteomic analysis. A total of 632 proteins were identified, and there were 84, 89, 50, and 43 differentially abundant proteins (DAPs) between processed PSE and NOR samples after four thermal treatments, including boiling (BO), steaming (ST), roasting (RO), and microwaving (MV), respectively, where moist heating conditions led to more different protein abundance. Processed PSE muscles resulted in significant changes in structural proteins related to myofibrillar and connective tissue, which could be associated with their structural instability and degraded quality. Collagen, tropomyosin, myoglobin, and hemoglobin could be potential indicators of PSE muscles color stability and variation during thermal processing. The quantitative proteomic analysis will help correlate molecular changes with processed meat quality towards future optimization of PSE poultry meat processing.
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Affiliation(s)
- Tianyi Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Yamin Yang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Peng Zhang
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Weitao Li
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China
| | - Lidong Xing
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China
| | - Zhiyu Qian
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China.
| | - Fan Gao
- Department of Biomedical Engineering, Key Laboratory of Multi-modal Brain-Computer Precision Drive Ministry of Industry and Information Technology, Key Laboratory of Digital Medical Equipment and Technology of Jiangsu Province, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, PR China.
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, Yangzhou 225127, PR China.
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Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X. Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods 2022; 11:foods11152251. [PMID: 35954018 PMCID: PMC9367922 DOI: 10.3390/foods11152251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022] Open
Abstract
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Ziwu Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiuyun Guo
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zongzhen Liu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Peng Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zhicheng Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Correspondence:
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