1
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Yang Y, Li W, Wu D, Wu Y, Li L, Li G. Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods. Food Chem 2025; 462:140936. [PMID: 39232273 DOI: 10.1016/j.foodchem.2024.140936] [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: 05/14/2024] [Revised: 08/02/2024] [Accepted: 08/19/2024] [Indexed: 09/06/2024]
Abstract
Aromatic amino acid oxidation products (AAAOPs) are newly discovered risk substances of thermal processes. Due to its significant polarity and trace level in food matrices, there are no efficient pre-treatment methods available to enrich AAAOPs. Herein, we proposed a magnetic cationic covalent organic framework (Fe3O4@EB-iCOF) as an adsorbent for dispersive magnetic solid-phase extraction (DMSPE). Benefiting from the unique charged characteristics of Fe3O4@EB-iCOF, AAAOPs can be enriched through electrostatic interaction and π-π interactions. Under the optimal DMSPE conditions, the combined HPLC-MS/MS method demonstrated good linearity (R2 ≥ 0.990) and a low detection limit (0.11-7.5 μg·kg-1) for AAAOPs. In addition, the method was applied to real sample and obtained satisfactory recoveries (86.8 % ∼ 109.9 %). Especially, we applied this method to the detection of AAAOPs in meat samples and conducted a preliminarily study on its formation rules, which provides a reliable basis for assessing potential dietary risks.
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Affiliation(s)
- Yujie Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenrui Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Di Wu
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT95DL, United Kingdom
| | - Yongning Wu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Lin Li
- Animal-Derived Food Safety Innovation Team, College of Animal Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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2
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Wang W, Zhao Y, Ma Y, He L, Shi C, Jia P, Yu Q, Zhang L. Effects of sodium carboxymethyl cellulose-tea polyphenols ice coating on the quality degradation of frozen-thawed beef due to changes in protein structure and fat and protein oxidation. Int J Biol Macromol 2024:135975. [PMID: 39326602 DOI: 10.1016/j.ijbiomac.2024.135975] [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: 08/01/2024] [Revised: 09/10/2024] [Accepted: 09/22/2024] [Indexed: 09/28/2024]
Abstract
During freeze-thaw (FT) cycles, protein structural degradation, lipid and protein oxidation can lead to quality deterioration of beef samples. To address this issue, we developed a cost-effective and easy-to-operate carboxymethyl cellulose sodium-tea polyphenol (CMC-TP) ice coating to inhibit quality deterioration caused by these factors. The beef samples were characterized for various quality attributes, lipid and protein oxidation, and protein structure. The results demonstrated that the CMC-TP ice coating significantly inhibited the deterioration in water-holding capacity (WHC) and tenderness of the beef samples (P < 0.05). Analysis of peroxide value (POV), thiobarbituric acid (TBARS), total volatile basic nitrogen (TVB-N), and carbonyl content revealed that the CMC-TP ice coating significantly suppressed lipid and protein oxidation during FT cycles (P < 0.05). Additionally, assessments of total sulfhydryl content, fluorescence intensity, and surface hydrophobicity indicated that the CMC-TP ice coating effectively mitigated protein structural degradation through antioxidant and cryoprotective effects (P < 0.05). Therefore, the CMC-TP ice coating can enhance the FT stability of beef.
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Affiliation(s)
- Wanlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuanchun Zhao
- School of Pharmacy, Lanzhou University, Lanzhou 730030, China
| | - Yabin Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Chaoxue Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Pei Jia
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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3
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Nawaz A, Walayat N, Khalifa I, Harlina PW, Irshad S, Qin Z, Luo X. Emerging challenges and efficacy of polyphenols-proteins interaction in maintaining the meat safety during thermal processing. Compr Rev Food Sci Food Saf 2024; 23:e13313. [PMID: 38470221 DOI: 10.1111/1541-4337.13313] [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: 09/27/2023] [Revised: 01/19/2024] [Accepted: 02/06/2024] [Indexed: 03/13/2024]
Abstract
Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein-polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil-in-water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat-based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure-binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat-based products.
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Affiliation(s)
- Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
| | - Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Ibrahim Khalifa
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Sana Irshad
- Institute for Advanced study, Shenzhen University, Shenzhen, Guangdong, China
| | - Zuodong Qin
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
| | - Xiaofang Luo
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
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4
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Ali Khan I, Shi B, Shi H, Zhu Z, Khan A, Zhao D, Cheng KW. Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts. Food Chem 2024; 435:137592. [PMID: 37778267 DOI: 10.1016/j.foodchem.2023.137592] [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: 04/13/2023] [Revised: 09/14/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
The present study aimed to investigate the potential of marination with extracts prepared from five legume seeds on heterocyclic amine (HA) formation in chemical models and air-fried fish fillets. In terms of total HAs, clove seed marinade (CSM) was found with the maximum inhibitory effect (43.98 %), followed by tamarind seed marinade (TSM) (40.26 %), fenugreek seed marinade (FSM) (39.07 %), acacia seed marinade (ASM) (37.99 %), and black bean seed marinade (BSM) (29.95 %). In particular, at higher levels (3 mg/mL, 4 mg/mL), CSM and FSM achieved the greatest mitigating effect against 4,8-DiMeIQx, 7,8-DiMeIQx, and MeIQx. Furthermore, all marinades were effective in lowering thiobarbituric acid-reactive substances (TBARS) and carbonyl and retaining thiol content relative to the control. PCA analysis revealed that higher levels of ASM, BSM, and FSM had better mitigating effect against IQ and MeIQx formation, whereas Pearson correlation shows that TBARS and carbonyl were positively correlated to HAs.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Baoping Shi
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Haibo Shi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Zongshuai Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Asad Khan
- Laboratory of Experimental Animal Disease Model, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Danyue Zhao
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong Special Administrative Region
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Gao Z, Zhou Y, Zhang D, Wu R, Ma J, He J, Wang Z. Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats. Foods 2024; 13:402. [PMID: 38338538 PMCID: PMC10855416 DOI: 10.3390/foods13030402] [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: 12/30/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck's edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (α-helixes and β-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.
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Affiliation(s)
- Ziwu Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yinna Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruiyun Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinhua He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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6
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Liu Y, Fu Z, Tan Y, Luo Y, Li X, Hong H. Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis). Food Res Int 2023; 174:113546. [PMID: 37986513 DOI: 10.1016/j.foodres.2023.113546] [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: 08/08/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Digestibility is an important factor in accessing the nutritional quality and potential health benefits of protein. In this study, exudates were utilized to incubate myofibrillar proteins (MPs) for simulating the oxidation of MPs in frozen-thawed fish fillets. An in vitro gastrointestinal system was used to investigate the effect of protein oxidation on the digestion profile and nutritional properties of MPs. Results showed that exudates treatment caused the moderate oxidation of MPs and its digestibility thus increased, hydroxyl radical generation system treatment reduced the digestibility significantly. The analysis of SDS-PAGE, tricine-SDS-PAGE, amino acid composition, and peptidomics of digestion products indicates that protein oxidation decreases digestibility by causing protein cross-linking, degradation, and amino acid residues conversion. Additionally, protein oxidation reduces nutritional value of MPs via several ways including loss of essential amino acids, the proportion increase of macromolecular peptides (>2 kDa) in digests, and the percentage decrease of potential bioactive peptides in digests. The present study provides an intuitive insight into the impact of protein oxidation in frozen/thawed fillets on the digestibility of MPs, emphasizing the importance of mitigating protein oxidation to preserve their nutritional quality.
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Affiliation(s)
- Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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7
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Vallejo-Torres C, Estévez M, Ventanas S, Martínez SL, Morcuende D. The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips. Meat Sci 2023; 204:109282. [PMID: 37473715 DOI: 10.1016/j.meatsci.2023.109282] [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: 02/06/2023] [Revised: 07/11/2023] [Accepted: 07/12/2023] [Indexed: 07/22/2023]
Abstract
The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere. The extracts of RC and CM were characterized by quantifying bioactive compounds, namely, phenolic compounds, tocopherols and vitamin C. Both fruits had high concentrations of bioactive compounds, with RC having the highest total phenolic and vitamin C content. Yet, CM was the most efficient in protecting beef patties against protein carbonylation, reducing, as a result, the instrumental toughness in cooked beef patties. The use of CM and RC extracts in beef patties significantly improved consumer purchase intention in HiOx-MAP packaging systems. The use of CM and RC extracts or their combination in future research would be an effective antioxidant means to decrease the pro-oxidative effects caused by HiOx-MAP in red meat.
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Affiliation(s)
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, 10003 Cáceres, Spain.
| | - Sonia Ventanas
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, 10003 Cáceres, Spain
| | - Sandra L Martínez
- Meat Quality Laboratory, Santiago del Estero National University, Santiago del Estero G4200, Argentina
| | - David Morcuende
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, 10003 Cáceres, Spain
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Sun W, He W, Guo D, Xu W. Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat. Foods 2023; 12:3532. [PMID: 37835186 PMCID: PMC10572423 DOI: 10.3390/foods12193532] [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: 08/09/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Spice and its extracts have gained widespread utilization as natural and eco-friendly additives, imparting enhancements in flavor, color, and antioxidative attributes to meat-based products. This work aims to study the effect mechanism of capsaicin (CA) and dihydrocapsaicin (DI) in capsicum (chili pepper) on the structure and function of myofibrillar proteins (MPs) in duck meat during thermal treatment. The results showed that at a CA-DI to MP ratio of 1:500 (g/g) following a 12 min heat treatment, the carbonyl content of MPs in duck meat decreased by 48.30%, and the sulfhydryl content increased by 53.42%. When the concentration was 1:500 (CA-DI, g/g) after 24 min of heat treatment, the •OH and DPPH radical scavenging rates were highest at 59.5% and 94.0%, respectively. And the initial denaturation temperature of MPs was the highest at 96.62 °C, and the thermal absorption was lowest at 200.24 J g-1. At the parameter, the smallest particle size and size distribution range of MP were 190 nm (9.51%). Furthermore, the interplay between CA-DI and MPs contributed to a reduction in the protein particle size and intrinsic fluorescence. In summary, the combination of CA-DI and MPs played a crucial role in inducing protein unfolding and disintegration.
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Affiliation(s)
- Wei Sun
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wenjie He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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9
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Nikmanesh A, Baghaei H, Mohammadi Nafchi A. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage. Foods 2023; 12:2955. [PMID: 37569224 PMCID: PMC10418992 DOI: 10.3390/foods12152955] [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: 06/21/2023] [Revised: 07/23/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (w/v). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium improved remarkably. The results of the meat tests indicated the significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in the chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that an active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.
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Affiliation(s)
- Ali Nikmanesh
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran;
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran;
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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10
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Pan N, Bai X, Kong B, Liu Q, Chen Q, Sun F, Liu H, Xia X. The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage. Int J Biol Macromol 2023; 234:123682. [PMID: 36796280 DOI: 10.1016/j.ijbiomac.2023.123682] [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: 12/11/2022] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
The myofibrillar protein (MP) degradation and in vitro digestive properties of porcine longissimus during freezing at -8, -18, -25 and - 40 °C for 1, 3, 6, 9 and 12 months were investigated. As the freezing temperature and duration of frozen storage increased, the amino nitrogen and TCA (trichloroacetic acid)-soluble peptides of the samples were significantly increased, while the total sulfhydryl content and band intensity of myosin heavy chain, actin, troponin T, tropomyosin were significantly decreased (P < 0.05). At higher freezing storage temperatures and durations, the particle size of MP samples and the green fluorescent spots detected using a laser particle size analyzer and confocal laser scanning microscopy became large. After 12 months of freezing, the digestibility and the degree of hydrolysis of the trypsin digestion solution of the samples frozen at -8 °C were significantly decreased by 15.02 % and 14.28 %, respectively, when compared to fresh samples, whereas, the mean surface diameter (d3,2) and mean volume diameter (d4,3) were significantly increased by 14.97 % and 21.53 %, respectively. Therefore, frozen storage induced protein degradation and impaired the ability of digestion in the pork proteins. This phenomenon was more evident as the samples were frozen at high temperatures over a long storage period.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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11
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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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12
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Bai X, Shi S, Kong B, Chen Q, Liu Q, Li Z, Wu K, Xia X. Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. Food Chem 2023; 399:134020. [DOI: 10.1016/j.foodchem.2022.134020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/20/2022] [Accepted: 08/22/2022] [Indexed: 10/15/2022]
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13
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dos Santos Silva ME, de Oliveira RL, Sousa TCDA, Grisi CVB, Ferreira VCDS, Porto TS, Madruga MS, Silva SPD, Silva FAPD. Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat. Food Chem 2022; 385:132471. [PMID: 35413659 DOI: 10.1016/j.foodchem.2022.132471] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 01/19/2022] [Accepted: 02/12/2022] [Indexed: 11/23/2022]
Abstract
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chicken meat during storage in the dark at 4 °C for 5 days and after cooking at 80 °C for 30 min, light exposure and reheating were explored in this study. The results indicate that myoglobin, lipid and protein oxidation occurred concomitantly during both treatments in PSE chicken meat during storage, and each process seemed to promote the others. Transition metals and metmyoglobin played pivotal roles in the generation of free radicals that triggered lipid and protein oxidation in cooled and cooked PSE, respectively. In contrast, light played a secondary role as an oxidative inducer of these processes. Different pathways triggered the production of compounds from the interactions between oxidative reactions in cooled and cooked PSE chicken meat. The impact of these reactions on the functionality of PSE chicken meat requires further study.
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15
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Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment. Food Chem 2022; 397:133805. [PMID: 35914463 DOI: 10.1016/j.foodchem.2022.133805] [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: 12/17/2021] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022]
Abstract
The severe pro-oxidative environment in the stomach promotes oxidation of dietary components. The pro-oxidant molecular mechanisms of reducing sugars on this environment are unknown. To investigate the mechanisms involved in protein oxidation and nitration during a simulated gastric digestion (porcine pepsin, 37 °C, 2 h) of meat proteins, these were exposed to several dietary reactive components namely myoglobin, glucose, glyoxal, myoglobin + glucose and myoglobin + glyoxal. Two versions of each experimental unit were prepared depending on the addition or absence of nitrite. Compared to control (only meat proteins), myoglobin + glucose showed the highest pro-oxidative and pro-nitrosative effect (p < 0.001), likely caused by an increase in ROS derived from the degradation of glucose during assay. Nitrite promoted the occurrence of protein nitration but decreased protein oxidation in myoglobin-added groups (p < 0.001) by, plausibly, stabilizing heme iron. These results indicate the relevant role of glyco-oxidation during digestion of red meat with other dietary components such as reducing sugars.
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16
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Zheng Y, Zhang L, Qiu Z, Yu Z, Shi W, Wang X. Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system. Food Chem 2022; 396:133710. [PMID: 35872498 DOI: 10.1016/j.foodchem.2022.133710] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 05/10/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
Abstract
To compare the differences between direct protein oxidation (PO) and lipid-derived PO, the myofibrillar protein (MP) of obscure pufferfish was oxidatively modified by the hydroxyl radical oxidizing system (HOS) and the lipid-oxidizing system (LOS). The degree of oxidation, structural characteristics, and oxidation sites in MP were assessed. The results showed there was no significant thiol loss in LOS, compared with a 77.64% loss observed in case of the HOS. The secondary structure of MP was more vulnerable to HOS, but the tertiary structure was more susceptible to LOS. The cross-linking was largely attributed to the reversible disulfide links in HOS and the irreversible covalent linkages in LOS. Six amino acids and 10 specific oxidant products were identified in HOS. Only three amino acids and three specific oxidant products were identified in LOS. These findings may help deepen the understanding regarding the mechanism underlying PO in protein- and lipid-rich food materials.
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Affiliation(s)
- Yao Zheng
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, P.R.China; East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zehui Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zheng Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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17
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Nawaz A, Irshad S, Ali Khan I, Khalifa I, Walayat N, Muhammad Aadil R, Kumar M, Wang M, Chen F, Cheng KW, Lorenzo JM. Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry. Food Res Int 2022; 157:111322. [DOI: 10.1016/j.foodres.2022.111322] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/16/2022] [Accepted: 04/28/2022] [Indexed: 12/29/2022]
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18
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Li J, Shi L, Ren Z, Weng W. Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures. Front Nutr 2022; 9:923433. [PMID: 35845780 PMCID: PMC9277584 DOI: 10.3389/fnut.2022.923433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 05/26/2022] [Indexed: 11/27/2022] Open
Abstract
The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burgers baked at 160°C was significantly higher than that at other baking temperatures. With increased baking temperature from 100 to 220°C, amide I in the Fourier transform infrared spectroscopy of eel burgers shifted from 1,645 to 1,633 cm−1, and the peak intensity of 1,744 cm−1 initially increased and then decreased. When the baking temperature exceeded 160°C, the band intensity of protein aggregate increased gradually with increased baking temperature. Scanning electron microscopy result indicated that the muscle fibers in eel burgers contracted significantly with increased baking temperature, and a honeycomb-like network structure appeared in eel burgers baked at 220°C. The sulfur compounds in the eel burgers baked at 130°C were lower than those of the sample baked at 100°C, but it increased gradually with further increased baking temperature. The aftertaste astringency, richness, saltiness, and overall acceptability of eel burgers increased with increased baking temperature. The eel burgers baked at 130–160°C could be easily digested according to the in vitro digestibility and confocal laser confocal microscopy of gastrointestinal digests. In conclusion, the texture properties, barbecue aroma, and digestibility of eel burgers could be controlled by the baking temperature.
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Affiliation(s)
- Jieyu Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, China
- Research Center of Marine Functional Food, Xiamen, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, China
- Research Center of Marine Functional Food, Xiamen, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, China
- Research Center of Marine Functional Food, Xiamen, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen, China
- *Correspondence: Wuyin Weng
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19
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Study of mesquite grain flour (
Prosopis juliflora
Sw.
DC
) in hamburger storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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20
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Jia H, Roy K, Pan J, Mraz J. Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Compr Rev Food Sci Food Saf 2022; 21:1383-1408. [DOI: 10.1111/1541-4337.12883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/20/2022]
Affiliation(s)
- Hui Jia
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Koushik Roy
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jinfeng Pan
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
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21
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Domínguez R, Pateiro M, Munekata PES, Zhang W, Garcia-Oliveira P, Carpena M, Prieto MA, Bohrer B, Lorenzo JM. Protein Oxidation in Muscle Foods: A Comprehensive Review. Antioxidants (Basel) 2021; 11:60. [PMID: 35052564 PMCID: PMC8773412 DOI: 10.3390/antiox11010060] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 12/26/2022] Open
Abstract
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Benjamin Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
- Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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22
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Abstract
Protein oxidation is a topic of indisputable scientific interest given the impact of oxidized proteins on food quality and safety. Carbonylation is regarded as one of the most notable post-translational modifications in proteins and yet, this reaction and its consequences are poorly understood. From a mechanistic perspective, primary protein carbonyls (i.e. α-aminoadipic and γ-glutamic semialdehydes) have been linked to radical-mediated oxidative stress, but recent studies emphasize the role alternative carbonylation pathways linked to the Maillard reaction. Secondary protein carbonyls are introduced in proteins via covalent linkage of lipid carbonyls (i.e. protein-bound malondialdehyde). The high reactivity of protein carbonyls in foods and other biological systems indicates the intricate chemistry of these species and urges further research to provide insight into these molecular mechanisms and pathways. In particular, protein carbonyls are involved in the formation of aberrant and dysfunctional protein aggregates, undergo further oxidation to yield carboxylic acids of biological relevance and establish interactions with other biomolecules such as oxidizing lipids and phytochemicals. From a methodological perspective, the routine dinitrophenylhydrazine (DNPH) method is criticized not only for the lack of accuracy and consistency but also authors typically perform a poor interpretation of DNPH results, which leads to misleading conclusions. From a practical perspective, the biological relevance of protein carbonyls in the field of food science and nutrition is still a topic of debate. Though the implication of carbonylation on impaired protein functionality and poor protein digestibility is generally recognized, the underlying mechanism of such connections requires further clarification. From a medical perspective, protein carbonyls are highlighted as markers of protein oxidation, oxidative stress and disease. Yet, the specific role of specific protein carbonyls in the onset of particular biological impairments needs further investigations. Recent studies indicates that regardless of the origin (in vivo or dietary) protein carbonyls may act as signalling molecules which activate not only the endogenous antioxidant defences but also implicate the immune system. The present paper concisely reviews the most recent advances in this topic to identify, when applicable, potential fields of interest for future studies.
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23
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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24
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Zhao C, Mo L, Li J, Deng Q. Oxidized Milk Induces Spatial Learning and Memory Impairment by Altering Gut Microbiota in Offspring Mice during Pregnancy and Lactation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9934-9946. [PMID: 34427092 DOI: 10.1021/acs.jafc.1c02716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Early adverse diet exposures are known to be associated with increased risk of learning and memory injury in offspring, yet whether oxidized milk is involved in such an effect has been largely unknown. Here, we focused on oxidized milk intake in mice during pregnancy and lactation to measure the changes in the learning and memory ability in offspring and also probed into the relevant association with gut microbiota. Milk was oxidized with H2O2-Cu or HClO, resulting in different degrees of oxidative damage. KM female mice were fed H2O2-Cu, HClO, or normal control diets immediately after caging until their offspring were 3-weeks old. Behavioral tests were then performed to test the learning and memory ability, and 16S rRNA sequencing was completed with harvested fecal contents. As analyzed, fecal microflora in mice with oxidized milk was affected, mainly reflected in decreased mucin-degrading bacteria, Akkermansia and Lactobacillus, and in reversely increased pro-inflammatory bacteria Shigella, pathobiont Mucispirillum, nervous associated bacteria Ruminococcus, Escherichia, and Desulfovibrio. In the meantime, the inflammation developed in mice was aggravated accompanied by increased expression of relevant genes, while the genes and proteins associated with the learning and memory ability were down-regulated. Further behavioral tests proved impairment of the learning and memory ability in offspring. In general, milk of oxidative damage is a risk factor of the impaired transgenerational ability in learning and memory, which is associated with gut microbiota and intestinal mucosa conditions. This finding may help support the potential of early adverse diet as a harmful factor in learning and memory.
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Affiliation(s)
- Chaochao Zhao
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Ling Mo
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jingjing Li
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Qiuling Deng
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
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25
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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de Santana Neto DC, Cordeiro ÂMTM, Meireles BRLA, Araújo ÍBS, Estévez M, Ferreira VCS, Silva FAP. Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract. Foods 2021; 10:foods10061338. [PMID: 34200641 PMCID: PMC8229016 DOI: 10.3390/foods10061338] [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: 05/18/2021] [Revised: 06/03/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken patties with yellow mombin extract - PYME (with the antioxidant extract). The extract was effective in maintaining red color and inhibiting myoglobin degradation in the evaluated samples. The generation of lipid oxidation compounds during storage of the treated samples was delayed by 92.37% for peroxide index, 89.89% for conjugated dienes, 74.29% for tiobarbituric acid reactive substances (TBARs) and 92.55% for ρ-anisidine compared to the control samples. Moreover, the addition of YMBE inhibited the formation of carbonyl compounds during cold storage compared to the control samples. Extracts obtained from the yellow mombin bagasse act as a good natural antioxidant for ready-to-eat chicken patties inhibiting protein and lipid oxidative damage during cold storage, being a potential preservative to replace synthetic antioxidants in meat products.
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Affiliation(s)
- Deocleciano C. de Santana Neto
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil; (D.C.d.S.N.); (Â.M.T.M.C.); (B.R.L.A.M.); (Í.B.S.A.); (V.C.S.F.)
| | - Ângela M. T. M. Cordeiro
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil; (D.C.d.S.N.); (Â.M.T.M.C.); (B.R.L.A.M.); (Í.B.S.A.); (V.C.S.F.)
| | - Bruno R. L. A. Meireles
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil; (D.C.d.S.N.); (Â.M.T.M.C.); (B.R.L.A.M.); (Í.B.S.A.); (V.C.S.F.)
| | - Íris B. S. Araújo
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil; (D.C.d.S.N.); (Â.M.T.M.C.); (B.R.L.A.M.); (Í.B.S.A.); (V.C.S.F.)
| | - Mario Estévez
- IPROCAR Research Institute, University of Extremadura, 10003 Cáceres, Spain
- Correspondence: (M.E.); (F.A.P.S.)
| | - Valquíria C. S. Ferreira
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil; (D.C.d.S.N.); (Â.M.T.M.C.); (B.R.L.A.M.); (Í.B.S.A.); (V.C.S.F.)
| | - Fábio A. P. Silva
- Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras 58220000, Paraíba, Brazil; (D.C.d.S.N.); (Â.M.T.M.C.); (B.R.L.A.M.); (Í.B.S.A.); (V.C.S.F.)
- Correspondence: (M.E.); (F.A.P.S.)
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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Giampietro-Ganeco A, Owens CM, Caldas-Cueva JP. Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein. Food Chem 2020; 343:128501. [PMID: 33158684 DOI: 10.1016/j.foodchem.2020.128501] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 10/10/2020] [Accepted: 10/26/2020] [Indexed: 11/23/2022]
Abstract
The effects of various heating strategies (72 °C-20 min, 100 °C-60 min) on the digestibility of isoelectric solubilization/precipitation (ISP)-isolated pale, soft, exudative (PSE)-like chicken protein in an in vitro simulated gastrointestinal model were studied. Untreated PSE-like meat protein was used as the control. The hydrophobic groups were much more exposed in ISP-isolated protein than in the control protein, and the difference diminished after heating. The results of SDS-PAGE analyses and digestion kinetic parameters show the ISP isolates had higher digestibility than the control group when heated at 72 °C for 20 min (P < 0.05), but there was no significant difference between the 100 °C heated groups (P > 0.05). Additionally, all ISP-isolated groups showed higher peptide abundance than the control groups. In summary, heating at 72 °C for 20 min is beneficial to increase the digestion properties of ISP-isolated PSE-like chicken protein, but its gel properties are weaker than those of protein heated at 100 °C for 60 min.
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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Chen X, Luo J, Lou A, Wang Y, Yang D, Shen QW. Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods. Food Chem 2020; 338:128138. [PMID: 33091978 DOI: 10.1016/j.foodchem.2020.128138] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/16/2020] [Accepted: 09/16/2020] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased α-helix structure but decreased the proportion of β-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content in meat. Meanwhile, vacuum tumbling curing decreased the amount of volatile flavor compounds, hexanal, 2,3-octanone, and off-flavor compounds 1-octen-3-ol and 1-hexanol. This study suggests that concerns on healthiness and the sensory quality of processed meat products should be paid in the selection of curing methods and vacuum tumbling curing is superior in terms of both aspects.
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Affiliation(s)
- Xing Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Yan Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Dawei Yang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
| | - Qingwu W Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
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Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties. Foods 2020; 9:foods9080993. [PMID: 32722299 PMCID: PMC7466355 DOI: 10.3390/foods9080993] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 07/19/2020] [Accepted: 07/23/2020] [Indexed: 01/16/2023] Open
Abstract
This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% B. serrata, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, B. serrata, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.
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Zhu Z, Fang R, Zhao D, Huang M. Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion. Colloids Surf B Biointerfaces 2020; 191:111016. [DOI: 10.1016/j.colsurfb.2020.111016] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/29/2020] [Accepted: 04/04/2020] [Indexed: 01/09/2023]
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34
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Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology 2020; 57:2461-2471. [PMID: 32549596 DOI: 10.1007/s13197-020-04281-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2019] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
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35
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Estévez M, Geraert PA, Liu R, Delgado J, Mercier Y, Zhang W. Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review. Meat Sci 2020; 163:108087. [DOI: 10.1016/j.meatsci.2020.108087] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 02/10/2020] [Indexed: 12/31/2022]
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36
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Feng Q, Jiang S, Feng X, Zhou X, Wang H, Li Y, Wang J, Tang S, Chen Y, Zhao Y. Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak. Food Sci Nutr 2020; 8:1957-1967. [PMID: 32328262 PMCID: PMC7174215 DOI: 10.1002/fsn3.1483] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 11/07/2022] Open
Abstract
Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (steaming, microwaving, baking, and frying) on the sensory and digestibility on sturgeon steak pretreated by sous vide during the cold storage (0-25 days). The results showed that the digestibility of steaming and microwaving groups (range from 80.34% to 90.12%) significantly higher than that of the other treatment groups (p < .05); however, the overall acceptability of the two groups was lower. What more, the frying group has the highest acceptability and the lowest digestibility (range from 65.12% to 70.89%). The springiness (4.12-6.56 mm) and chewiness (1.75-3.12 mm) of the frying group were significantly higher than those of the other treatment groups, which was consistent with the results of scanning electron microscopy (SEM) that frying treatment group has a denser structure and smaller pores. With the prolonged refrigeration time, especially between 15 and 25 days, the volatile flavor components (nitrogen oxide, methane, and alcohol) and stagnant water (T21) were significantly decreased. Principal component analysis showed that the moisture content was the main factor affecting the overall acceptability and best consumption time of the sturgeon was within 15 days. Simulating the effects of home cooking conditions and refrigeration storage time on the quality of sturgeon steak provided a reference for consumers using similar products.
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Affiliation(s)
- Qiufeng Feng
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Suisui Jiang
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Xiao Feng
- College of Food and BioengineeringHenan University of Science and TechnologyLuoyangChina
| | | | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co.LtdQingdaoChina
| | - Yujin Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
- Rongcheng Taixiang Food Products Co.LtdRongchengChina
| | - Jinmei Wang
- Rongcheng Taixiang Food Products Co.LtdRongchengChina
- Ministry of Agriculture Key Laboratory of Processing of Frozen Prepared Marine FoodsRongchengChina
| | - Shuwei Tang
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Yiping Chen
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Yuanhui Zhao
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
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Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin. Poult Sci 2020; 99:1777-1787. [PMID: 32111338 PMCID: PMC7587821 DOI: 10.1016/j.psj.2019.11.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 11/01/2019] [Accepted: 11/03/2019] [Indexed: 11/22/2022] Open
Abstract
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (-18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (-18°C) for 90 D, which allows the use of some of these lipid sources in meat products.
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38
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Santos MMF, de Lima DAS, Bezerra TKA, de Sousa Galvão M, Madruga MS, da Silva FAP. Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4158-4165. [PMID: 31477987 PMCID: PMC6706603 DOI: 10.1007/s13197-019-03886-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2019] [Accepted: 06/19/2019] [Indexed: 10/26/2022]
Abstract
Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.
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Affiliation(s)
- Miriane Moreira Fernandes Santos
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Darlinne Amanda Soares de Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Mércia de Sousa Galvão
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Fábio Anderson Pereira da Silva
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
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40
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Mtibaa AC, Smaoui S, Ben Hlima H, Sellem I, Ennouri K, Mellouli L. Enterocin BacFL31 from a Safety Enterococcus faecium FL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion ( Allium cepa) Extract in Ground Beef Meat Storage. BIOMED RESEARCH INTERNATIONAL 2019; 2019:4094890. [PMID: 31119168 PMCID: PMC6500707 DOI: 10.1155/2019/4094890] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Accepted: 03/27/2019] [Indexed: 12/29/2022]
Abstract
Safety aspects and probiotic properties of Enterococcus faecium FL31 strain producing an enterocin, named BacFL31 were previously demonstrated. Taking into account its originality, the enterocin BacFL31 was added alone at 200 AU/g or in combination with the aqueous peel onion (Allium cepa) extract (APOE) at 1.56 ± 0.3 mg/mL to ground beef meat. Its biopreservative effect was evaluated by microbiological, physicochemical and sensory analyses during 14 days at 4°C. The APOE was characterized for its phytochemical content: total phenolic (TPC), flavonoids (TFC) and tannins contents (TAC), its antioxidant capacity using the in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) and its antilisterial activity. APOE had a high TPC, TFC and TAC respectively with 140 ± 2.05 (mg GAE/g), 35 ± 0.5 (mg QE/g) and 20.6 ± 1.4 (mg CE/g). Equally, APOE showed a potential radical scavenging activity compared to the butylated hydroxytoluene (BHT), with an anti-radical power (ARP) of 46 ± 1.5. During 14 days of storage at 4°C, the combination between APOE and BacFL31 limited the microbial deterioration (P < 0.05), led to a decrease in thiobarbituric acid reactive substances (TBARS) values and slowed down the metmyoglobin (MetMb) and carbonyl group accumulation and delayed the disappearance of sulfphydryl proteins (P < 0.05). The combination was also efficient (P < 0.05) against microflora proliferation, decreased primary and secondary lipid oxidation (P < 0.05), reduced protein oxidation and enhanced significantly (P < 0.05) the sensory attributes. Thus, the enterocin BacFL31 use from a safe Enterococcus faecium combined with APOE as a potential natural preservative to biocontrol ground beef was promising as it was effective at low concentration. The data lay bases for new tests to be carried out in other food matrices.
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Affiliation(s)
- Ahlem Chakchouk Mtibaa
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax-Tunisia, Tunisia
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax-Tunisia, Tunisia
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Imen Sellem
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax-Tunisia, Tunisia
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax-Tunisia, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax-Tunisia, Tunisia
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Estévez M, Xiong Y. Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses. J Food Sci 2019; 84:387-396. [DOI: 10.1111/1750-3841.14460] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 12/26/2018] [Accepted: 01/13/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Mario Estévez
- Meat and Meat Products Research Institute, TECAL Research Group; Univ. of Extremadura; Avda. Universidad s/n 10003 Cáceres Spain
| | - Youling Xiong
- Depart. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY 40546-0215 U.S.A
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Arcanjo NM, Ventanas S, González-Mohíno A, Madruga MS, Estévez M. Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1108-1116. [PMID: 30047154 DOI: 10.1002/jsfa.9278] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/21/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The objective of this study was to evaluate the impact of red wine-based marination on the oxidative stability and overall quality of roasted beef strip steaks. Four treatments were considered, according to the type of wine (300 mL dealcoholized wine/kilogram meat): 'Cabernet Sauvignon', 'Tempranillo', 'Isabel' (ISA), and a control. The formation of potentially harmful protein oxidation products during roasting, including protein carbonyls and dityrosines, was inhibited by bioactive components of the wine. RESULTS ISA marinades were particularly resistant to protein oxidation, which could be due the particular composition of this wine in phenolic compounds. Wine-based marination was also effective in controlling the formation of lipid-derived volatile compounds, such as hexanal, octane-2,5-dione, and heptan-2-one, which led to a reduced perception of rancidity by panelists. Additionally, wines contributed to spicing roasted beef with wine-derived flavors from esters, alcohols, and lactones. CONCLUSIONS Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Narciza Mo Arcanjo
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Brazil
| | - Sonia Ventanas
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Alberto González-Mohíno
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estévez
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
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Semedo Tavares WP, Dong S, Yang Y, Zeng M, Zhao Y. Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Liu M, Lampi AM, Ertbjerg P. Unsaturated fat fraction from lard increases the oxidative stability of minced pork. Meat Sci 2018; 143:87-92. [PMID: 29715665 DOI: 10.1016/j.meatsci.2018.04.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 04/20/2018] [Accepted: 04/24/2018] [Indexed: 12/17/2022]
Abstract
Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O2 and 20% CO2) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins. A higher content of α-tocopherol in the unsaturated fat fraction suggests that the differences in oxidative stability is causatively linked to the balance between the fatty acid composition and content of antioxidants. The TBARS values and free thiol content were negatively correlated, suggesting a relationship between lipid and protein oxidation.
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Affiliation(s)
- Miao Liu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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