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Zhang Y, Li Y, Guo J, Feng Y, Xie Q, Guo M, Yin J, Liu G. Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton. Food Chem 2024; 456:140001. [PMID: 38852449 DOI: 10.1016/j.foodchem.2024.140001] [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: 01/19/2024] [Revised: 05/27/2024] [Accepted: 06/05/2024] [Indexed: 06/11/2024]
Abstract
The effects of refrigerator tempering, two-stage low-temperature tempering (TLT), and a combination of TLT with electrostatic field tempering (TLT-1500/2000/2500/3000) on the physicochemical and structural properties of the myofibrillar protein (MPs) in Longissimus dorsi of Tan mutton were investigated. The results from differential scanning calorimetry and dynamic rheology indicated that TLT-2000/2500 had the least impact on the thermal stability of MPs. While the carbonyl and dityrosine contents of MPs in TLT-2000/2500 were the lowest, the total sulfhydryl content and Ca2+-ATPase activity were the highest, suggesting that TLT-2000/2500 preserved the properties of MPs more effectively. The smaller and uniformly distributed particle size, highest zeta potential, and SDS-PAGE analysis confirmed that TLT-2000/2500 had minimal impact on the aggregation and degradation of MPs. Additionally, results from surface hydrophobicity, Fourier transform infrared spectroscopy, intrinsic fluorescence, and UV second-derivative absorption spectra suggested that TLT-2000/2500 was more conducive to stabilizing the primary, secondary, and tertiary structures of MPs.
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Affiliation(s)
- Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuqin Feng
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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2
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Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024; 21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024] Open
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
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Affiliation(s)
- Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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3
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Wang W, Lin H, Guan W, Song Y, He X, Zhang D. Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks. Food Chem 2024; 436:137709. [PMID: 37857201 DOI: 10.1016/j.foodchem.2023.137709] [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: 07/10/2023] [Revised: 10/05/2023] [Accepted: 10/07/2023] [Indexed: 10/21/2023]
Abstract
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) characteristics of frozen beef steaks. The thawing times of SMAT-1, 2, and 3 treatments could be shortened by approximately 10.9 %, 20.0 %, and 8.5 %, respectively, compared to the control. The results indicated that SMAT treatment significantly decreased thawing loss, maintained color stability, and reduced the degree of lipid oxidation in beef steaks compared to the control group (P < 0.05). Low-field nuclear magnetic resonance results confirmed that SMAT treatment enhanced the water-holding capacity of muscle. Furthermore, SMAT-2 treatment protected the muscle microstructure, decreased carbonyl content, and increased total sulfhydryl content (P < 0.05) compared to the control group. In conclusion, SMAT treatment effectively improved the beef quality and the characteristics of MP after thawing, especially in 2 mT.
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Affiliation(s)
- Wenxin Wang
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China.
| | - Yu Song
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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4
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Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, Li B, Lv W. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Compr Rev Food Sci Food Saf 2023; 22:3707-3731. [PMID: 37350041 DOI: 10.1111/1541-4337.13198] [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: 02/27/2023] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/24/2023]
Abstract
Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
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Affiliation(s)
- Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, New South Wales, Australia
| | - Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Bingzheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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Zhang Z, Shi W, Wang Y, Meng X, Dabbour M, Kumah Mintah B, Chen X, Chen X, He R, Ma H. Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure. ULTRASONICS SONOCHEMISTRY 2023; 98:106489. [PMID: 37354765 PMCID: PMC10320251 DOI: 10.1016/j.ultsonch.2023.106489] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 06/05/2023] [Accepted: 06/11/2023] [Indexed: 06/26/2023]
Abstract
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results displayed that ultrasonic-assisted thawing effectively reduced the thawing time by 45.37-57.58% compared with non-sonicated group, and significantly decreased the thawing loss. For the quality properties of goose meat tissue, ultrasound-assisted thawing with single-frequency of 50 kHz indicated a lower protein turbidity; meanwhile, hardness values were also significantly increased, and displayed a higher springiness, gumminess and chewiness of goose meat tissue. The microstructure analysis exhibited that the conformation of goose myofibrillar protein (MP) was modified following ultrasonic-assisted thawing, and became closer and more irregular. Therefore, ultrasound-assisted thawing treatments at 50 kHz mono-frequency (temperature 25℃) have a high potential application value in the thawing research of frozen goose meat, and lay a theoretical foundation for use in the meat process industries.
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Affiliation(s)
- Zhaoli Zhang
- College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Wangbin Shi
- College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Yang Wang
- College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
| | - Xiangren Meng
- College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China.
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | | | - Xingyu Chen
- College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Xi Chen
- College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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6
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Hou Y, Ren X, Huang Y, Xie K, Wang K, Wang L, Wei F, Yang F. Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia ( Oreochromis niloticus) myofibrillar protein. Front Nutr 2023; 10:1116100. [PMID: 36761226 PMCID: PMC9905136 DOI: 10.3389/fnut.2023.1116100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/09/2023] [Indexed: 01/26/2023] Open
Abstract
The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP). Results of pH, particle size, turbidity, solubility, surface hydrophobicity, and reactive sulfhydryl (SH) group indicated that HC changed the structure of TMP, as confirmed by the findings of intrinsic fluorescence and circular dichroism (CD) spectra. Furthermore, HC increased the emulsifying activity index (EAI) significantly (P < 0.05) and changed the emulsifying stability index (ESI), droplet size, and rheology of TMP emulsions. Notably, compared with control group, the 10-min HC significantly decreased particle size and turbidity but increased solubility (P < 0.05), resulting in accelerated diffusion of TMP in the emulsion. The prepared TMP emulsion showed the highest ESI (from 71.28 ± 5.50 to 91.73 ± 5.56 min), the smallest droplet size (from 2,754 ± 110 to 2,138 ± 182 nm) and the best rheological properties, as demonstrated by the microstructure photographs. Overall, by showing the effect of HC in improving the emulsifying properties of TMP, the study demonstrated HC as a potential technique for meat protein processing.
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Affiliation(s)
- Yucheng Hou
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Xian’e Ren
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China
| | - Yongchun Huang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China
| | - Kun Xie
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Keyao Wang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Liyang Wang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Fengyan Wei
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Feng Yang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China,*Correspondence: Feng Yang,
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7
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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8
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Tan C, Xu QD, Chen N, He Q, Sun Q, Zeng WC. Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism. J Food Biochem 2022; 46:e14416. [PMID: 36106705 DOI: 10.1111/jfbc.14416] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/29/2022] [Accepted: 08/17/2022] [Indexed: 01/13/2023]
Abstract
The cross-linking effects and action mechanism of epigallocatechin gallate (EGCG) on myofibrillar protein from common carp (Cyprinus carpio) were investigated. According to particle size, zeta potential, and atomic force microscopy, EGCG could cause the aggregation of myofibrillar protein, while hydrogen bonds and electrostatic interactions were the main molecular forces. With the measurement of Fourier transform infrared spectrum, surface hydrophobicity, fluorescence spectrum, circular dichroism spectrum, and molecular dynamics simulation, EGCG could make the spatial configuration of myofibrillar protein loose, enhance the exposure of amino acid residues, and further change its secondary and tertiary structures by forming intermolecular and intramolecular hydrogen bonds with myofibrillar protein. In addition, the gel properties of myofibrillar protein were improved by EGCG. All results suggested that EGCG had the cross-linking effects on myofibrillar protein in carp meat and could further improve its properties, which showed the potential to improve the qualities of fish meat in food industry. PRACTICAL APPLICATIONS: Compared with other meat, fish meat is particularly easy to break and deteriorate during its processing and sales due to the short length and low cross-linking degree of fish myofibrillar protein, which shows some negative impacts on the quality of fish meat. In the present study, epigallocatechin gallate (EGCG) showed the significant cross-linking effects on carp myofibrillar protein and further improved its physicochemical properties. All results suggested that EGCG had the potential to increase the cross-linking degree of fish myofibrillar protein and improve its properties, so as to ameliorate the quality of fish meat during processing and storage.
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Affiliation(s)
- Chong Tan
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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9
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Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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10
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Effects of ultrasonic treatment on physico-chemical properties and structure of tuna (Thunnus tonggol) myofibrillar proteins. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104438] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Yang K, Bian C, Ma X, Mei J, Xie J. Recent Advances in Emerging Techniques for Freezing and Thawing on Aquatic Products Quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kun Yang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Chuhan Bian
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xuan Ma
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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12
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Xu QD, Yu ZL, Zeng WC. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball. Food Res Int 2021; 148:110593. [PMID: 34507738 DOI: 10.1016/j.foodres.2021.110593] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 11/24/2022]
Abstract
Effects of different phenolic compounds on the structural and functional properties of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as natural modifiers in pork meatball. Interactions between MP and phenolic compounds were determined via molecular docking to elucidate the modification mechanisms. Tannic acid, gallic acid, (-)-epigallocatechin gallate, and epigallocatechin interacted with MP primarily through hydrogen bonds, which unfolded the secondary structures of MP and lowered surface hydrophobicity. Accordingly, the solubility, gel properties, and oxidation stability of MP were improved, while the emulsifying properties significantly decreased. Quercetin and quercitrin showed electrostatic interactions with MP, which preserved α-helix structures and increased surface hydrophobicity. While, the modifications lent MP the enhanced emulsifying properties, thermal stability, and oxidation stability, but the gel properties and solubility were mitigated. In addition, the incorporation of phenolic compounds prevented MP oxidation based upon their antioxidant abilities deriving from hydroxyl groups. Once the phenolic compounds were used in pork meatball, a minced meat model, they significantly improved the quality of meatball by bettering the texture properties and controlling the oxidation level. The results suggest that phenolic compounds have great potential to be employed as natural additives in minced meat products for the modification of functional properties.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Zhi-Long Yu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
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