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Wereńska M. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat. Poult Sci 2023; 102:103064. [PMID: 37722278 PMCID: PMC10518714 DOI: 10.1016/j.psj.2023.103064] [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: 06/28/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/20/2023] Open
Abstract
The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = 48 with skin and subcutaneous fat and n = 48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat × heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P = 0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
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2
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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Abstract
The emission of cooking fumes becomes a serious concern due to the fast development of the restaurant business because it harms the health of restaurant workers and customers and damages the outdoor air quality. This study was conducted to evaluate the impact of restaurant emissions on ambient air quality. Twenty restaurants with four different types of food cooking were selected in Dammam City, which represents a densely populated urban city in Saudi Arabia. Levels of five air pollutants were simultaneously measured in the restaurants’ chimneys and in the surrounding ambient air. The highest mean levels of CO (64.8 ± 44.3 ppm), CO2 (916.7 ± 463.4 ppm), VOCs (105.1 ± 61.3 ppm), NO2 (4.2 ± 2.4 ppm), and SO2 (8.0 ± 7.4 ppm) were recorded in chimneys of the grilling restaurants. Similarly, the highest levels of all pollutants were recorded in the areas adjacent to the grilling restaurants rather than other types.
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Yang T, Liu R, Yang L, Yang W, Li K, Qin M, Ge Q, Yu H, Wu M, Zhou X. Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature. RSC Adv 2022; 12:7485-7496. [PMID: 35424665 PMCID: PMC8982239 DOI: 10.1039/d2ra00392a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 02/28/2022] [Indexed: 11/21/2022] Open
Abstract
In practice, this study will help to better elucidate the relationship between oxidation profile and meat quality, and provide consumers with recommendations for consuming PSE-like meat.
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Affiliation(s)
- Tianyi Yang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Rui Liu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Lun Yang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Wenxue Yang
- Public Administration, Hohai University, Nanjing 210024, China
| | - Keyue Li
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Man Qin
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingfeng Ge
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Hai Yu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Mangang Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaoyan Zhou
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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6
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Aykın Dinçer E. Dried Meat Products Obtained by Different Methods from Past to Present. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1956944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00062-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value.
Graphical abstract
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8
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Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Antioxidants (Basel) 2020; 9:antiox9080670. [PMID: 32727026 PMCID: PMC7465611 DOI: 10.3390/antiox9080670] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/06/2020] [Accepted: 07/10/2020] [Indexed: 11/17/2022] Open
Abstract
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.
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9
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Wang X, Wang X, Muhoza B, Feng T, Xia S, Zhang X. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102344] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Chen F, Zhang M, Fan K, Mujumdar AS. Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue,Quebec, Canada
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11
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Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Taşkıran M, Olum E, Candoğan K. Changes in chicken meat proteins during microwave and electric oven cooking. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14324] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Melike Taşkıran
- Department of Food and Feed Sakarya Directorate of Provincial Food Agriculture and Livestock Ministry of Agriculture and Forestry Sakarya Turkey
| | - Emine Olum
- Department of Gastronomy and Culinary Arts Faculty of Fine Arts, Design and Architecture Istanbul Medipol University Istanbul Turkey
| | - Kezban Candoğan
- Department of Food Engineering Faculty of Engineering Ankara University Gölbaşı Campus Ankara Turkey
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Cheng J, Guo Q, Sun D, Han Z. Kinetic modeling of microwave extraction of polysaccharides from
Astragalus membranaceus. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jun‐Hu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou China
| | - Qiushan Guo
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou China
| | - Da‐Wen Sun
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou China
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Wyrwisz J, Moczkowska M, Kurek MA, Karp S, Atanasov AG, Wierzbicka A. Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time. Molecules 2019; 24:E757. [PMID: 30791529 PMCID: PMC6412459 DOI: 10.3390/molecules24040757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/14/2019] [Accepted: 02/18/2019] [Indexed: 02/04/2023] Open
Abstract
Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner⁻Bratzler shear force (WBSF) value, cooking loss (CL), and color of longissimus lumborum muscle, depending on aging time. The prediction model satisfactorily estimated the WBSF on day 1 and day 7 of aging as well as a* color parameter on day one and CL on day 21. This could be explained by the fact that during beef aging, the physicochemical structure of meat becomes more uniform and less differentiation of raw data is observed. There is still a challenge to obtain a verifiable model for the prediction of physical properties, using NIR, by utilizing more varied raw data.
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Affiliation(s)
- Jarosław Wyrwisz
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Małgorzata Moczkowska
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Marcin Andrzej Kurek
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Sabina Karp
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland.
- Department of Pharmacognosy, University of Vienna, 1090 Vienna, Austria.
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition, Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland.
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Han Z, Cai MJ, Cheng JH, Sun DW. Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.017] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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16
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Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1234-x] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Crit Rev Food Sci Nutr 2017; 58:2925-2938. [DOI: 10.1080/10408398.2017.1345854] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Guo Q, Sun DW, Cheng JH, Han Z. Microwave processing techniques and their recent applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.007] [Citation(s) in RCA: 135] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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19
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Li H, Sun DW, Han Z, Yu XC. Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12585] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- He Li
- School of Food Science and Engineering; South China University of Technology; Guangzhou, 510641 People's Republic of China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 People's Republic of China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 People's Republic of China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou, 510641 People's Republic of China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 People's Republic of China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 People's Republic of China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre; University College Dublin, National University of Ireland, Belfield, Dublin 4; Ireland
| | - Zhong Han
- School of Food Science and Engineering; South China University of Technology; Guangzhou, 510641 People's Republic of China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 People's Republic of China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 People's Republic of China
| | - Xu-Cong Yu
- School of Food Science and Engineering; South China University of Technology; Guangzhou, 510641 People's Republic of China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 People's Republic of China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 People's Republic of China
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Moczkowska M, Półtorak A, Wierzbicka A. The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13436] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Małgorzata Moczkowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
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Półtorak A, Moczkowska M, Wyrwisz J, Wierzbicka A. Beef Tenderness Improvement by Dietary Vitamin D 3 Supplementation in the Last Stage of Fattening of Cattle. J Vet Res 2017; 61:59-67. [PMID: 29978056 PMCID: PMC5894400 DOI: 10.1515/jvetres-2017-0008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Accepted: 03/10/2017] [Indexed: 11/24/2022] Open
Abstract
Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D3 to the feed for a short period before slaughter (7–10 days) is one of the natural ways to enhance the tenderness. Vitamin D3 is responsible for Ca2+ mobilisation in serum and increase in activity of proteolytic enzymes belonging to calpains, which results in significant improvement of beef tenderness and reduction of ageing time. The use of vitamin D3 is an application tool determining tenderness improvement of beef with substantial reduction in processing costs. Moreover, shorter post mortem ageing process will exceed the retail display time, which will consequently reduce losses due to unsold meat being returned from shops to the manufacturers. Based on the results of studies conducted over the last 15 years, this paper presents the possibility and the effects of the use of vitamin D3 to improve beef tenderness.
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Affiliation(s)
- Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Małgorzata Moczkowska
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
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22
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Li CH, Bland JM, Bechtel PJ. Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets. Food Sci Nutr 2017; 5:812-819. [PMID: 28572972 PMCID: PMC5448386 DOI: 10.1002/fsn3.465] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 01/13/2017] [Accepted: 01/16/2017] [Indexed: 11/06/2022] Open
Abstract
In the U.S. market place, there are many examples of precooked poultry products designed to be reheated in a microwave oven and, to a lesser extent, fish products such as tilapia. However, few U.S. catfish products are designed to be microwave cooked or reheated. The first objective of this study was to examine the properties of microwave cooked raw frozen catfish fillets and oven precooked (to 62.8°C) frozen fillets and then reheated by microwave cooking. The second objective was to evaluate changes in properties as a consequence of treatment with a commercial polyphosphate blend (Individually Quick Frozen [IQF]). The sample analysis included weight loss, proximate content, color (CIE L*a*b*), pH, mechanical texture (hardness), and lipid peroxidation (TBARS) measurements. Frozen fillets which contained polyphosphate showed <4% moisture loss after microwave cooking, relative to a 12% moisture loss for fillets without polyphosphate. A large cooking loss of ~40% was observed for precooked fillets after microwave cooking, correlated with a higher percent moisture loss (11% and 13% for fillets with and without polyphosphate, respectively) to comparable samples that were not precooked. For both types of fillets, an increased amount of yellow color was observed for precooked fillets after microwave cooking, relative to comparable fillets that were not precooked. Fillet hardness determined by peak force revealed an overall harder texture (~1.1–1.8 times) for fillets without polyphosphate than fillets with polyphosphate. This study will be used to develop precooked catfish products that can be reheated in a microwave oven.
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Affiliation(s)
- Carissa H Li
- Food Processing and Sensory Quality Research Unit USDA-ARS Southern Regional Research Center New Orleans LA USA
| | - John M Bland
- Food Processing and Sensory Quality Research Unit USDA-ARS Southern Regional Research Center New Orleans LA USA
| | - Peter J Bechtel
- Food Processing and Sensory Quality Research Unit USDA-ARS Southern Regional Research Center New Orleans LA USA
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23
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Onopiuk A, Półtorak A, Wierzbicka A. Influence of post-mortem muscle glycogen content on the quality of beef during aging. J Vet Res 2016. [DOI: 10.1515/jvetres-2016-0046] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The aim of this study was evaluation of the post-mortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic acid, as well as examination of their impact on technological and sensory quality of selected muscles from Holstein-Friesian × Limousin breed carcasses.
Material and Methods: The study included three muscles of different metabolic qualities and sarcomere length: m. semitendinosus, m. longissimus dorsi, and m. psoas major, collected from nine bull carcasses aged 24 ±2 months.
Results: Significant correlations were found between the volume of cooling loss on individual days of aging and the pH value of muscle tissue, lactic acid and glycogen content, as well as beef lightness. However, no significant dependency between the volume of glycogen and the intensity of red and yellow colours was detected.
Conclusion: The colorimetric analysis of glycogen and lactic acid can be an effective tool in predicting the quality of beef.
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Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
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24
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Wyrwisz J, Moczkowska M, Kurek M, Stelmasiak A, Półtorak A, Wierzbicka A. Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus. Meat Sci 2016; 122:48-54. [PMID: 27479793 DOI: 10.1016/j.meatsci.2016.07.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 07/21/2016] [Accepted: 07/24/2016] [Indexed: 01/09/2023]
Abstract
Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.05) of SM during aging were found. Proportions of myoglobin forms changed on the 7th day of aging. Aging decreased WBSF in general, but a significant decrease (p≤0.05) from 67.86N to 55.3N was observed after day 14 of aging. The color parameters (L*, a*, C, ΔE) and O2Mb in 21-day aged SM were stabilized faster during blooming. Beef SM that had faster stabilization of bright red color during blooming were more tender (correlation of O2Mb with WBSF r=-0.87; p≤0.001). This could be important information for the producers, since the best quality traits could be achieved after sufficient blooming and aging time.
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Affiliation(s)
- Jarosław Wyrwisz
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
| | - Małgorzata Moczkowska
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Marcin Kurek
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Adrian Stelmasiak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Andrzej Półtorak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
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Oz F, Aksu M, Turan M. The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- F. Oz
- Department of Food Engineering, Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M.I. Aksu
- Department of Food Engineering, Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M. Turan
- Department of Genetics and Bioengineering, Faculty of Engineering and Architecture; Yeditepe University; İstanbul Turkey
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26
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Pathare PB, Roskilly AP. Quality and Energy Evaluation in Meat Cooking. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9143-5] [Citation(s) in RCA: 75] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kurek MA, Wyrwisz J, Wierzbicka A. Response surface methodology in β-glucan wheat rolls production using microwave convection. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12913] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marcin Andrzej Kurek
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Jarosław Wyrwisz
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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28
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Research developments in methods to reduce carbon footprint of cooking operations: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.03.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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