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Varrà MO, Conter M, Recchia M, Alborali GL, Maisano AM, Ghidini S, Zanardi E. Feasibility of Near-Infrared Spectroscopy in the Classification of Pig Lung Lesions. Vet Sci 2024; 11:181. [PMID: 38668448 PMCID: PMC11053972 DOI: 10.3390/vetsci11040181] [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: 02/15/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 04/29/2024] Open
Abstract
Respiratory diseases significantly affect intensive pig farming, causing production losses and increased antimicrobial use. Accurate classification of lung lesions is crucial for effective diagnostics and disease management. The integration of non-destructive and rapid techniques would be beneficial to enhance overall efficiency in addressing these challenges. This study investigates the potential of near-infrared (NIR) spectroscopy in classifying pig lung tissues. The NIR spectra (908-1676 nm) of 101 lungs from weaned pigs were analyzed using a portable instrument and subjected to multivariate analysis. Two distinct discriminant models were developed to differentiate normal (N), congested (C), and pathological (P) lung tissues, as well as catarrhal bronchopneumonia (CBP), fibrinous pleuropneumonia (FPP), and interstitial pneumonia (IP) patterns. Overall, the model tailored for discriminating among pathological lesions demonstrated superior classification performances. Major challenges arose in categorizing C lungs, which exhibited a misclassification rate of 30% with N and P tissues, and FPP samples, with 30% incorrectly recognized as CBP samples. Conversely, IP and CBP lungs were all identified with accuracy, precision, and sensitivity higher than 90%. In conclusion, this study provides a promising proof of concept for using NIR spectroscopy to recognize and categorize pig lungs with different pathological lesions, offering prospects for efficient diagnostic strategies.
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Affiliation(s)
- Maria Olga Varrà
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; (M.O.V.); (E.Z.)
| | - Mauro Conter
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Matteo Recchia
- Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia-Romagna-Headquarters, Via A. Bianchi, 9, 25124 Brescia, Italy; (G.L.A.); (A.M.M.)
| | - Giovanni Loris Alborali
- Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia-Romagna-Headquarters, Via A. Bianchi, 9, 25124 Brescia, Italy; (G.L.A.); (A.M.M.)
| | - Antonio Marco Maisano
- Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia-Romagna-Headquarters, Via A. Bianchi, 9, 25124 Brescia, Italy; (G.L.A.); (A.M.M.)
| | - Sergio Ghidini
- Department of Veterinary Medicine and Animal Sciences, Via dell’Università 6, 26900 Lodi, Italy;
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; (M.O.V.); (E.Z.)
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2
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Kaewkot C, Wu MD, Tan FJ. Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage. Br Poult Sci 2024:1-10. [PMID: 38466394 DOI: 10.1080/00071668.2024.2316865] [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: 09/14/2023] [Accepted: 01/24/2024] [Indexed: 03/13/2024]
Abstract
1. This study investigated the relationships of quality indices with the severity of wooden breast (WB) myopathy in chicken breast meat under refrigerated storage. The physicochemical properties, water-holding capacity (WHC), microbial quality and fatty acid profiles of normal chicken breast meat samples (NOR samples, n = 63), moderate WB (MWB, n = 63) myopathy and severe WB (SWB, n = 63) myopathy (MWB and SWB samples, respectively) were evaluated immediately after sampling and after 4 and 8 d of refrigerated storage at 4°C.2. Total collagen, fat, saturated and monounsaturated fatty acid contents, redness and pH of the SWB and MWB samples were higher than the NOR samples. The SWB samples that were stored for 8 d had poor WHC, total viable counts (TVC) of higher than 7.0log colony-forming units, total volatile basic nitrogen (TVB-N) content of greater than 15 mg/100 g and a thiobarbituric acid - reactive substance level of higher than 1 mg/kg malondialdehyde.3. No significant difference was observed in the TVB-N content and TVC of the MWB and NOR samples during storage. Polyunsaturated fatty acid content was lower in the SWB and MWB samples than in the NOR samples. The SWB samples were tougher than the MWB and NOR samples after 8 d of refrigeration.4. In conclusion, the quality of chicken breast meat with SWB myopathy degraded considerably over time; thus, such meat should not be subjected to extended refrigeration for storage.
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Affiliation(s)
| | | | - F-J Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
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3
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Ma X, Guo X, Lin B, Wang H, Dong Q, Huang S, Li L, Zang H. Detection and analysis of hyaluronic acid raw materials from different sources by NIR and aquaphotomics. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:537-550. [PMID: 38180114 DOI: 10.1039/d3ay01963b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2024]
Abstract
Hyaluronic acid (HA), a polysaccharide, is widely used for its essential physiological functions. Although the structures of low molecular weight HA produced by both acid and enzyme degradation methods are extremely similar, there are still differences due to the different degradation principles. There is currently no clear way to distinguish between HA prepared by acidolysis and enzymatic hydrolysis. Based on near-infrared (NIR) spectroscopy and aquaphotomics technology, a method for distinguishing HA raw materials and their mixtures from different sources was proposed, and HA with different mixed ratios was accurately quantified. First, NIR spectra of the HA samples were collected. The spectra were then preprocessed to improve the spectral resolution. Spectral information was extracted based on wavelet transform and principal component analysis, resulting in a final selection of 12 characteristic wavelengths containing classification information. The discriminative and quantitative models were then constructed using the 12 wavelengths. The discriminative model achieved a 100% identification rate for HA from different sources. The correlation coefficient of calibration (Rc), validation (Rp), external test (Rt), root mean square error of cross validation (RMSECV), calibration (RMSEC), validation (RMSEP), and external test (RMSET) of the mixed proportion quantitative model were 0.9876, 0.9876, 0.9898, 0.0546, 0.0433, 0.0440, and 0.0347, respectively. In this study, the problem of structural similarity and non-identifiability of HA produced by acidolysis and enzymatic hydrolysis was addressed, and quality monitoring of HA feedstock in HA circulating links was achieved. This is the first time to achieve accurate quantification of solid mixtures using the aquaphotomics method.
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Affiliation(s)
- Xiaobo Ma
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, Shandong, China
| | - Xueping Guo
- Bloomage Biotechnol Corp Ltd, Jinan 250012, PR China
| | - Boran Lin
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, Shandong, China
| | - Haowei Wang
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, Shandong, China
| | - Qin Dong
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, Shandong, China
| | - Siling Huang
- Bloomage Biotechnol Corp Ltd, Jinan 250012, PR China
| | - Lian Li
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, Shandong, China
- Key Laboratory of Chemical Biology (Ministry of Education), Shandong University, Jinan, 250012, Shandong, China
| | - Hengchang Zang
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, Shandong, China
- Key Laboratory of Chemical Biology (Ministry of Education), Shandong University, Jinan, 250012, Shandong, China
- National Glycoengineering Research Center, Shandong University, Jinan, 250012, Shandong, China
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4
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Gullifa G, Barone L, Papa E, Giuffrida A, Materazzi S, Risoluti R. Portable NIR spectroscopy: the route to green analytical chemistry. Front Chem 2023; 11:1214825. [PMID: 37818482 PMCID: PMC10561305 DOI: 10.3389/fchem.2023.1214825] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Accepted: 09/07/2023] [Indexed: 10/12/2023] Open
Abstract
There is a growing interest for cost-effective and nondestructive analytical techniques in both research and application fields. The growing approach by near-infrared spectroscopy (NIRs) pushes to develop handheld devices devoted to be easily applied for in situ determinations. Consequently, portable NIR spectrometers actually result definitively recognized as powerful instruments, able to perform nondestructive, online, or in situ analyses, and useful tools characterized by increasingly smaller size, lower cost, higher robustness, easy-to-use by operator, portable and with ergonomic profile. Chemometrics play a fundamental role to obtain useful and meaningful results from NIR spectra. In this review, portable NIRs applications, published in the period 2019-2022, have been selected to indicate starting references. These publications have been chosen among the many examples of the most recent applications to demonstrate the potential of this analytical approach which, not having the need for extraction processes or any other pre-treatment of the sample under examination, can be considered the "true green analytical chemistry" which allows the analysis where the sample to be characterized is located. In the case of industrial processes or plant or animal samples, it is even possible to follow the variation or evolution of fundamental parameters over time. Publications of specific applications in this field continuously appear in the literature, often in unfamiliar journal or in dedicated special issues. This review aims to give starting references, sometimes not easy to be found.
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Affiliation(s)
- G. Gullifa
- Department of Chemistry, “Sapienza” Università di Roma, Rome, Italy
| | - L. Barone
- Department of Chemistry, “Sapienza” Università di Roma, Rome, Italy
| | - E. Papa
- Department of Chemistry, “Sapienza” Università di Roma, Rome, Italy
| | - A. Giuffrida
- Department of Chemical Sciences, University of Catania, Catania, Italy
| | - S. Materazzi
- Department of Chemistry, “Sapienza” Università di Roma, Rome, Italy
| | - R. Risoluti
- Department of Chemistry, “Sapienza” Università di Roma, Rome, Italy
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5
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Bai X, Li Y, Liang W, Xia X, Bian C. Formation of advanced glycation end products of chicken breast meat induced by freeze-thaw cycles and subsequent cooking. Int J Biol Macromol 2023; 244:125387. [PMID: 37330105 DOI: 10.1016/j.ijbiomac.2023.125387] [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: 01/29/2023] [Revised: 05/08/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The impacts of freeze-thaw (F-T) cycles and cooking on the basic composition, protein and lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were studied. During F-T cycles, the moisture and protein contents of raw and cooked chicken breasts decreased, and protein and lipid oxidation occurred, increasing carbonyl and TBARS contents. Meanwhile, the contents of methylglyoxal, glyoxal, and hydroxymethylfurfural in raw meat increased by 2.27, 2.27, and 5 times, respectively, whereas glyoxal and hydroxymethylfurfural contents increased by 2.73 and 3 times, respectively, after cooking as F-T cycles increased. The formation of carboxymethyl lysine, pentosidine, and fluorescent AGEs in cooked samples was confirmed using an ELISA kit and fluorescent intensity. The study also revealed that AGEs contents of chicken meat were negatively correlated with moisture contents and positively correlated with carbonyl and TBARS levels. Therefore, F-T cycles and subsequent cooking promoted AGEs formation in cooked meat.
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Affiliation(s)
- Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Weiwei Liang
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Chun Bian
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
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6
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Carvalho LM, Rocha TC, Delgado J, Díaz-Velasco S, Madruga MS, Estévez M. Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics. Food Chem 2023; 423:136314. [PMID: 37167669 DOI: 10.1016/j.foodchem.2023.136314] [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: 02/13/2023] [Revised: 04/25/2023] [Accepted: 05/03/2023] [Indexed: 05/13/2023]
Abstract
The study aimed to investigate biochemical mechanisms occurred in Wooden breast (WB) chicken meat, with attention to the impact on meat quality. Commercial chicken breasts were classified as Normal (N, n = 12), WB-M (moderate degree; focal hardness on cranial region, n = 12) and WB-S (severe degree; extreme and diffused hardness over the entire surface, n = 12). Samples were analyzed for physico-chemical properties, oxidative damage to lipids and proteins, and discriminating sarcoplasmic proteins by using a Q-Exactive mass spectrometer. WB meat presented impaired composition and functionality and higher levels of lipid and protein oxidation markers than N meat. The proteomic profile of WB-S presents a dynamic regulation of the relevant proteins involved in redox homeostasis, carbohydrate, protein and lipid metabolisms. Proteomics results demonstrate that the physiological and metabolic processes of muscles affected by WB myopathy are involved in combating the inflammatory process and in repairing the damaged tissue by oxidative stress.
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Affiliation(s)
- Leila M Carvalho
- Postgraduate Program in Food Science and Technology. Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil
| | - Thayse C Rocha
- Postgraduate Program in Food Science and Technology. Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil
| | - Josué Delgado
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Silvia Díaz-Velasco
- Tecnología de los Alimentos, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Marta S Madruga
- Postgraduate Program in Food Science and Technology. Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil
| | - Mario Estévez
- Tecnología de los Alimentos, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
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7
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White striping, woody breast and spaghetti meat: Cooccurrence and relationship with breast fillet weight in big broiler chicken flocks. CZECH JOURNAL OF ANIMAL SCIENCE 2023. [DOI: 10.17221/173/2022-cjas] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/10/2023]
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8
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Serva L, Marchesini G, Cullere M, Ricci R, Dalle Zotte A. Testing two NIRs instruments to predict chicken breast meat quality and exploiting machine learning approaches to discriminate among genotypes and presence of myopathies. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Kong F, Bai L, He Z, Sun J, Tan X, Zhao D, Feng F, Liu D, Zhao G, Wen J, Liu R. Integrated metabolomics and lipidomics evaluate the alterations of flavor precursors in chicken breast muscle with white striping symptom. Front Physiol 2023; 13:1079667. [PMID: 36741806 PMCID: PMC9889919 DOI: 10.3389/fphys.2022.1079667] [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: 10/25/2022] [Accepted: 12/13/2022] [Indexed: 01/19/2023] Open
Abstract
White striping (WS) is the most common myopathy in the broiler chicken industry. To reveal flavor changes of WS meat objectively, flavor precursors of WS breast muscle were evaluated systematically with integrated metabolomics and lipidomics. The results showed that WS could be distinguished from normal controls by E-nose, and four volatile compounds (o-xylene, benzene, 1,3-dimethyl, 2-heptanone and 6-methyl and Acetic acid and ethyl ester) were detected as decreased compounds by gas chromatography-mass spectrometry. Lipidomic analysis showed that WS breast fillets featured increased neutral lipid (83.8%) and decreased phospholipid molecules (33.2%). Targeted metabolomic analysis indicated that 16 hydrophilic metabolites were altered. Thereinto, some water-soluble flavor precursors, such as adenosine monophosphate, GDP-fucose and L-arginine increased significantly, but fructose 1,6-bisphosphate and L-histidine significantly decreased in the WS group. These results provided a systematic evaluation of the flavor precursors profile in the WS meat of broiler chickens.
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Affiliation(s)
- Fuli Kong
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Lu Bai
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Zhengxiao He
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Jiahong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Xiaodong Tan
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Di Zhao
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Furong Feng
- Foshan Gaoming Xinguang Agricultural and Animal Industrials Corporation, Foshan, China
| | - Dawei Liu
- Foshan Gaoming Xinguang Agricultural and Animal Industrials Corporation, Foshan, China
| | - Guiping Zhao
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China
| | - Jie Wen
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China,*Correspondence: Jie Wen, ; Ranran Liu,
| | - Ranran Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China,*Correspondence: Jie Wen, ; Ranran Liu,
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10
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Effect of refrigeration and freezing on the oxidative stability of WB chicken breast. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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11
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da Rocha TC, Olegario LS, de Carvalho LM, Pereira DA, González‐Mohino A, Ventanas S, Estévez M, Madruga MS. Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Thayse C. da Rocha
- Post‐Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre Federal University of Paraiba 58051‐900 Joao Pessoa Paraiba Brazil
| | - Lary S. Olegario
- Post‐Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre Federal University of Paraiba 58051‐900 Joao Pessoa Paraiba Brazil
| | - Leila M. de Carvalho
- Post‐Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre Federal University of Paraiba 58051‐900 Joao Pessoa Paraiba Brazil
| | - Deyse A. Pereira
- Post‐Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre Federal University of Paraiba 58051‐900 Joao Pessoa Paraiba Brazil
| | - Alberto González‐Mohino
- IPROCAR Research Institute, TECAL Research Group University of Extremadura 10003 Caceres Spain
| | - Sonia Ventanas
- IPROCAR Research Institute, TECAL Research Group University of Extremadura 10003 Caceres Spain
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group University of Extremadura 10003 Caceres Spain
| | - Marta Suely Madruga
- Post‐Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre Federal University of Paraiba 58051‐900 Joao Pessoa Paraiba Brazil
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12
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Lima JL, Bezerra TKA, Carvalho LM, Galvão MS, Lucena L, Rocha TC, Estevez M, Madruga MS. Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound. J Food Sci 2022; 87:2364-2376. [PMID: 35478171 PMCID: PMC9324220 DOI: 10.1111/1750-3841.16149] [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: 10/25/2021] [Revised: 03/14/2022] [Accepted: 03/20/2022] [Indexed: 11/28/2022]
Abstract
Abstract Wooden breast (WB) is a recurrent myopathy in fast‐growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain enzyme and ultrasound on the texture of WB chicken using response surface methodology and (ii) to assess the effect of marinating on the quality of WB chicken meat. Full factorial experimental design method was used to obtain the ideal conditions to soften the WB meat. The independent variables were the concentration of papain (0.1%–0.3%) and the time in ultrasonic bath (10–30 min); shear force (SF) was the dependent variable. The optimum results were obtained at a concentration of 0.2% papain and 20 min on ultrasound. Papain enzyme had a great influence on the texture of WB meat, reducing its hardness. However, the effect of the ultrasound time on the SF response was not observed. The marinated WB meat showed similar SF values and texture profile than those from normal (N) meat, with reduction in the parameters of protein and lipid oxidation. The use of papain without ultrasound bath proved to be an efficient means for improving the tenderness of WB breasts. Practical Application This study shows the efficiency of the application of two technological procedures (enzymatic treatment and ultrasound) to improve the texture profile and technological properties of chicken breasts affected by the wooden breast myopathy. The economic loss caused by the world‐wide occurrence of wooden breast is enormous, and the application of papain has been found to counteract the impaired properties of this abnormal chicken breasts. Since papain is already widely used in the food industry to tenderize meat, its application in improving the quality of WB meat is straightforward.
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Affiliation(s)
- Juliana L Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana K A Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Leila M Carvalho
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mércia S Galvão
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Thayse C Rocha
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estevez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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13
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Brasil YL, Cruz-Tirado J, Barbin DF. Fast online estimation of quail eggs freshness using portable NIR spectrometer and machine learning. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108418] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110643] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Xu L, Hai C, Yan S, Wang S, Du S, Chen H, Yang J, Fu H. Classification of organic and ordinary kiwifruit by chemometrics analysis of elemental fingerprint and stable isotopic ratios. J Food Sci 2021; 86:3447-3456. [PMID: 34289111 DOI: 10.1111/1750-3841.15836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 06/04/2021] [Accepted: 06/08/2021] [Indexed: 11/26/2022]
Abstract
Elemental fingerprint, stable isotopic analysis, and chemometrics were combined to identify organic kiwifruit from ordinarily cultivated kiwifruit. Samples of organic (n1 = 78) and ordinary kiwifruit (n2 = 85) were collected from neighboring areas. For elemental fingerprint, the contents of 15 elements in fresh fruits, including Al, Cr, Mg, Pb, Zn, Ca, Cu, Mn, Se, Cd, Fe, Na, Sr, Co, and K, were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). Three stable isotopes, including δ13 C, δ15 N, and δ18 O, were analyzed using an isotope-ratio mass spectrometer (IRMS). Different classification methods including soft independent modeling of class analogy (SIMCA), partial least squares discriminant analysis (PLSDA), and least squares support vector machines (LS-SVM), were used to discriminate the organic and ordinary kiwifruits by fusion of elemental and stable isotopic. As a result, the sensitivity, specificity, and overall accuracy of SIMCA model were 0.885, 0.857, and 0.864, respectively. PLSDA and LS-SVM obtained 0.950 and 0.983 classification accuracy of organic and ordinary kiwifruits, respectively. It was demonstrated that elemental fingerprint and stable isotopic analysis would provide useful chemical information for the identification of organic fruits, and the capacity of these methods could be enhanced by chemometrics. PRACTICAL APPLICATION: The classification of kiwifruit usually relies on the label assigned by the merchant, which is prone to deceive consumers. This research has developed an accurate and effective classification method based on stable isotopes and mineral elements for the identification of ordinary kiwifruit and organic kiwifruit, providing a tool for the quality monitoring of organic food.
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Affiliation(s)
- Lu Xu
- College of Material and Chemical Engineering, Tongren University, Tongren, P.R. China
| | - Chengying Hai
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
| | - Simin Yan
- Shanghai Institute of Quality Inspection and Technical Research, Shanghai, P.R. China
| | - Shuo Wang
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
| | - Shijie Du
- College of Material and Chemical Engineering, Tongren University, Tongren, P.R. China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
| | - Jian Yang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, P.R. China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
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Malila Y, Uengwetwanit T, Thanatsang KV, Arayamethakorn S, Srimarut Y, Petracci M, Soglia F, Rungrassamee W, Visessanguan W. Insights Into Transcriptome Profiles Associated With Wooden Breast Myopathy in Broilers Slaughtered at the Age of 6 or 7 Weeks. Front Physiol 2021; 12:691194. [PMID: 34262480 PMCID: PMC8273767 DOI: 10.3389/fphys.2021.691194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 06/07/2021] [Indexed: 11/18/2022] Open
Abstract
Transcriptomes associated with wooden breast (WB) were characterized in broilers at two different market ages. Breasts (Pectoralis major) were collected, 20-min postmortem, from male Ross 308 broilers slaughtered at 6 and 7 weeks of age. The breasts were classified as "non-WB" or "WB" based on palpation hardness scoring (non-WB = no abnormal hardness, WB = consistently hardened). Total RNA was isolated from 16 samples (n = 3 for 6 week non-WB, n = 3 for 6 week WB; n = 5 for 7 week non-WB, n = 5 for 7 week WB). Transcriptome was profiled using a chicken gene expression microarray with one-color hybridization technique, and compared between non-WB and WB samples of the same age. Among 6 week broilers, 910 transcripts were differentially expressed (DE) (false discovery rate, FDR < 0.05). Pathway analysis underlined metabolisms of glucose and lipids along with gap junctions, tight junction, and focal adhesion (FA) signaling as the top enriched pathways. For the 7 week broilers, 1,195 transcripts were identified (FDR < 0.05) with regulation of actin cytoskeleton, mitogen-activated protein kinase (MAPK) signaling, protein processing in endoplasmic reticulum and FA signaling highlighted as the enriched affected pathways. Absolute transcript levels of eight genes (actinin-1 - ACTN1, integrin-linked kinase - ILK, integrin subunit alpha 8 - ITGA8, integrin subunit beta 5 - ITGB5, protein tyrosine kinase 2 - PTK2, paxillin - PXN, talin 1 - TLN1, and vinculin - VCL) of FA signaling pathway were further elucidated using a droplet digital polymerase chain reaction. The results indicated that, in 6 week broilers, ITGA8 abundance in WB was greater than that of non-WB samples (p < 0.05). Concerning 7 week broilers, greater absolute levels of ACTN1, ILK, ITGA8, and TLN1, accompanied with a reduced ITGB5 were found in WB compared with non-WB (p < 0.05). Transcriptional modification of FA signaling underlined the potential of disrupted cell-cell communication that may incite aberrant molecular events in association with development of WB myopathy.
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Affiliation(s)
- Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
| | - Tanaporn Uengwetwanit
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
| | - Krittaporn V. Thanatsang
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
| | - Sopacha Arayamethakorn
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
| | - Yanee Srimarut
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Wanilada Rungrassamee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, Thailand
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