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Evaluation of fiber degree for fish muscle based on the edge feature attention net. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Peng Z, Zhang Y, Wang H, Gao G, Yu Z, Chong PH, Ding W, Ke L, Zhou J, Rao P, Wang Q. Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Huang Q, Huang X, Liu L, Wang G, Song H, Geng F, Luo P. Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112047] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Li R, Kuang W, Hu Y, Jin W, Liao E, Chen J, Zhou X, Wang H. Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck. J Food Sci 2021; 86:4087-4099. [PMID: 34337755 DOI: 10.1111/1750-3841.15857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 04/28/2021] [Accepted: 06/22/2021] [Indexed: 11/28/2022]
Abstract
High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (salt-reduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. PRACTICAL APPLICATION: This work demonstrates potentially feasible to produce salt-reduced duck products.
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Affiliation(s)
- Rui Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wei Kuang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yili Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Xiaorong Zhou
- College of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
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Yan B, Jiao X, Zhu H, Wang Q, Huang J, Zhao J, Cao H, Zhou W, Zhang W, Ye W, Zhang H, Fan D. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105779] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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