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Peng X, Li Y, Yu J, Gao Y, Zhao X, Jia N. Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze-thaw cycles: Quality enhancement and antifreeze potential. Food Chem 2024; 460:140552. [PMID: 39047476 DOI: 10.1016/j.foodchem.2024.140552] [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: 05/02/2024] [Revised: 06/14/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
The quality of surimi, widely used in processed seafood, is compromised by freeze-thaw cycles, leading to protein denaturation and oxidative degradation. The objective of this study is to explore the effects of adding natural whey peptide hydrolysate (WPH) on the myofibrillar proteins of repeatedly freeze-thawed surimi. Results indicated surimi treated with 15% WPH exhibited only a 128% increase in surface hydrophobicity and a maximum peroxide value of 7.84 μg/kg, significantly lower than the control group. Additionally, salt-soluble protein content, emulsification activity, and stability decreased with the increase in freeze-thaw cycles. With a 15% WPH offering the most significant protective effect, evidenced by reductions of only 25.02%, 42.52% and 37.02% in salt-soluble protein content, emulsification activity, and stability, respectively. These outcomes demonstrate that WPH effectively reduces protein denaturation during repeated freeze-thaw processes. Future research should explore the molecular mechanisms underlying WPH's protective effects and evaluate their applicability in other food systems.
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Affiliation(s)
- Xinyan Peng
- College of Life Science, Yantai University, Yantai, Shandong 264005, China.
| | - Yunying Li
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Juan Yu
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Yonglin Gao
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Na Jia
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, China
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2
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Li J, Wang Q, Liang R, Mao Y, Hopkins DL, Li K, Yang X, Luo X, Zhu L, Zhang Y. Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef. Meat Sci 2024; 215:109540. [PMID: 38795696 DOI: 10.1016/j.meatsci.2024.109540] [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: 04/14/2024] [Revised: 05/12/2024] [Accepted: 05/14/2024] [Indexed: 05/28/2024]
Abstract
In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 °C until the core temperature achieved to -7 °C), superchilling (-1 °C) and fast frozen (-38 °C until the core temperature achieved to -18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.
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Affiliation(s)
- Jiqiang Li
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Qiantong Wang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China; Canberra, Australian Capital Territory, 2903, Australia
| | - Ke Li
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China.
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3
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Kritsi E, Ladika G, Stavropoulou NA, Oikonomakou M, Ioannou AG, Christodoulou P, Konteles SJ, Cavouras D, Sinanoglou VJ. Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics. Foods 2024; 13:1017. [PMID: 38611323 PMCID: PMC11011851 DOI: 10.3390/foods13071017] [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: 03/13/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.
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Affiliation(s)
- Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Marianna Oikonomakou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Alexandros-George Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Paris Christodoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Spyridon J. Konteles
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
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4
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Zhang Y, Yu Q, Liu Y, Sun X, Li Q, Fan H, Benjakul S, Tan Y, Luo Y, Hong H. Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage. J Food Sci 2023; 88:4560-4573. [PMID: 37815500 DOI: 10.1111/1750-3841.16781] [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: 02/05/2023] [Revised: 08/21/2023] [Accepted: 09/12/2023] [Indexed: 10/11/2023]
Abstract
Commercial cryoprotectants can delay quality loss in frozen fish mince, but they are associated with a sweet taste and high calorie content. Young apple polyphenols (YAP), extracted from unripe apples, show potential as an alternative cryoprotectant. This study evaluated the cryoprotective effect of YAP at varying levels (0.3%, 0.7%, and 1%) in unwashed bighead carp mince. The changes in sulfhydryl content, carbonyl content, thiobarbituric acid reactive substances, intrinsic fluorescence intensity, and Fourier transform infrared spectrum indicated that YAP retarded oxidation and structural changes in myofibrillar proteins during the first 8 weeks of frozen storage, as well as lipid oxidation, which protected the structure of myofibrillar protein. At higher concentrations (0.7% and 1%), YAP maintained gel properties, gel springiness, and water-holding capacity of the gel prepared from frozen fish mince, potentially through the promotion of cross-linking of myofibrillar proteins. Overall, YAP can be used as a cryoprotectant and antioxidant in fish mince. PRACTICAL APPLICATION: Our research found that young apple polyphenols have the potential to be an alternative to commercial cryoprotectants. Young apple polyphenols may be used as a sugar-free and healthy cryoprotectant for frozen fish mince production in the future.
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Affiliation(s)
- Yihan Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qinye Yu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoyue Sun
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qing Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hongbing Fan
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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5
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Maghsoudi L, Moosavi‐Nasab M, Abedi E, Maleki S. Investigation of cryoprotectants-treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling. Food Sci Nutr 2023; 11:5543-5553. [PMID: 37701217 PMCID: PMC10494660 DOI: 10.1002/fsn3.3510] [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: 08/19/2022] [Revised: 05/24/2023] [Accepted: 06/05/2023] [Indexed: 09/14/2023] Open
Abstract
The relative cryoprotective effects of flaxseed protein hydrolysate and pectin in comparison with conventional cryoprotectant (sucrose + sorbitol + sodium tripolyphosphates) on stabilization of proteins in surimi of Capoor (Cyprinus carpio) were investigated during freezing (-20°C for 4 months) and chilling storage (4°C for 10 days). Although pectin caused to improve water-holding capacity (27.8%; 4°C and 21.5%; -20°C) on account of highly more inhibitory impact on the ice crystals growth, the protein denaturation may have occurred. It can be related to higher reduction in the amount of salt extractable protein (%) and the immeasurable value of thiol group in surimi formulation containing pectin compared with other cryoprotectants. The results of modeling surimi samples showed that salt extractable protein and sulfhydryl content were in good agreement with the first-order reaction model at -20°C and second-order kinetic model at 4°C. In comparison with other samples, samples treated with flaxseed protein showed the lowest reaction rate constant during chilled and frozen storage. The results confirmed that flaxseed protein with no sweetness and considerable caloric value had a cryoprotective effect similar to sucrose + sorbitol + polyphosphate and even better.
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Affiliation(s)
- Leila Maghsoudi
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Marzieh Moosavi‐Nasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research Center, School of AgricultureShiraz UniversityShirazIran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of AgricultureFasa UniversityFasaIran
| | - Shahrzad Maleki
- Department of Civil Engineering, Faculty of EngineeringFasa UniversityFasaIran
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6
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Bao Y, Zhang Y, Xu W. Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass ( Micropterus salmoides). Molecules 2023; 28:5432. [PMID: 37513304 PMCID: PMC10385098 DOI: 10.3390/molecules28145432] [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: 05/23/2023] [Revised: 07/09/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with -18 °C (A), -60 °C (B), and -60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at -18 °C for 30 and 90 days. Another two groups were frozen at -60 °C, followed by storage at -40 °C (D) and -60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen-thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaqi Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Lee S, Jo K, Jeong HG, Choi YS, Jung S. Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods. Heliyon 2023; 9:e15611. [PMID: 37153398 PMCID: PMC10160746 DOI: 10.1016/j.heliyon.2023.e15611] [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: 12/25/2022] [Revised: 04/10/2023] [Accepted: 04/17/2023] [Indexed: 05/09/2023] Open
Abstract
The protein digestibility of beef at three prefreezing temperatures (freezing at -20 °C, F20; freezing at -50 °C, F50; and freezing at -70 °C, F70) and aging periods (4, 14, and 28 days) was investigated using an in vitro infant digestion model. The increased cathepsin B activity in the frozen-then-aged treatments (P < 0.05) resulted in a higher content of 10% trichloroacetic acid-soluble α-amino groups than in the aged-only group on days 14 and 28 (P < 0.05). F50 had the most α-amino groups in the digesta and digested proteins under 3 kDa on day 28 (P < 0.05), with the disappearance of actin band in the digesta electrophoretogram. The secondary and tertiary structures of myofibrillar proteins revealed that F50 underwent irreversible denaturation (P < 0.05), especially in the myosin fraction, while F20 and F70 showed protein renaturation during aging (P < 0.05). In general, prefreezing at -50 °C then aging can improve the in vitro protein digestibility of beef through freezing-induced structural changes.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
- Corresponding author.
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Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef. Foods 2023; 12:foods12040782. [PMID: 36832857 PMCID: PMC9956586 DOI: 10.3390/foods12040782] [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: 01/20/2023] [Revised: 02/03/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023] Open
Abstract
Low-temperature storage has become the most common way for fresh meat storage because of its lower cost and better preservation effect. Traditional low-temperature preservation includes frozen storage and refrigeration storage. The refrigeration storage has a good fresh-keeping effect, but the shelf life is short. Frozen storage has a long shelf life, but it has a great impact on the quality of meat structure and other qualities, and cannot achieve a complete "fresh-keeping" effect. With the development of food processing storage and freezing technology, two new storage methods, ice temperature storage and micro-frozen storage, have attracted more attention. In this paper, the effects of different low-temperature storage methods on the sensory, physicochemical properties, myofibrillar protein oxidation, microstructure, and processing characteristics of fresh beef were studied. The optimal storage methods under different storage requirements were analyzed to reveal the mechanism and efficacy of ice temperature storage and micro-frozen storage technology, as well as the advantages compared with traditional low-temperature refrigeration. It has practical significance for guiding the application of low-temperature storage of fresh meat. Finally, this study concluded that the longest shelf life could be achieved by frozen storage, and the best preservation effect was achieved during the shelf life of ice temperature storage, and the effect of micro-frozen storage on the myofibrillar protein oxidation and microstructure was the best.
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9
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Lee S, Jo K, Jeong HG, Choi YS, Kyoung H, Jung S. Freezing-induced denaturation of myofibrillar proteins in frozen meat. Crit Rev Food Sci Nutr 2022; 64:1385-1402. [PMID: 36052640 DOI: 10.1080/10408398.2022.2116557] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Freezing is commonly used to extend the shelf life of meat and meat products but may impact the overall quality of those products by inducing structural changes in myofibrillar proteins (MPs) through denaturation, chemical modification, and encouraging protein aggregation. This review covers the effect of freezing on the denaturation of MPs in terms of the effects of ice crystallization on solute concentrations, cold denaturation, and protein oxidation. Freezing-induced denaturation of MPs begins with ice crystallization in extracellular spaces and changes in solute concentrations in the unfrozen water fraction. At typical temperatures for freezing meat (lower than -18 °C), cold denaturation of proteins occurs, accompanied by an alteration in their secondary and tertiary structure. Moreover, the disruption of muscle cells triggers the release of cellular enzymes, accelerating protein degradation and oxidation. To minimize severe deterioration during the freezing and frozen storage of meat, there is a vital need to use an appropriate freezing temperature below the glass transition temperature and to avoid temperature fluctuations during storage to prevent recrystallization. Such an understanding of MP denaturation can be applied to determine the optimum freezing conditions for meat products with highly retained sensory, nutritional, and functional qualities.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea
| | - Hyunjin Kyoung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
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10
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Yuduan D, Gao P, Jiang Q, Xia W, Yang F. Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp (
Ctenopharyngodon idellus
) during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Diao Yuduan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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11
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Liu Y, Liu K, Zhao Y. Effect of Storage Conditions on the Protein Composition and Structure of Peanuts. ACS OMEGA 2022; 7:21694-21700. [PMID: 35785269 PMCID: PMC9245094 DOI: 10.1021/acsomega.2c01680] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 06/02/2022] [Indexed: 06/15/2023]
Abstract
Peanuts are important oil crops and plant protein source. This study evaluated the influence of storage temperature (15, 25, and 35 °C) and time (0, 160, and 320 days) on the protein composition and the molecular structure of peanuts through sodium dodecyl sulfate polyacrylamide gel electrophoresis, particle size, total sulfhydryl (-SH) contents, nanostructural characterization, surface morphology microstructure, and spatial distribution of proteins and lipid analysis. Results showed that the basic subunits and disulfide contents of peanut protein were not affected by storage temperature and time. However, the -SH contents decreased significantly (P < 0.05) in all samples except the 15 °C/160 day storage group. The protein particle size and graininess increased when stored at 25 and 35 °C for 160 and 320 days, respectively; however, there was no significant change (P > 0.05) when stored at 15 °C. In addition, significant changes (P < 0.05) on the microscopic morphology and spatial distribution of protein and lipids were observed when stored at 25 and 35 °C for 320 days.
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Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf 2021; 20:5548-5569. [PMID: 34564951 DOI: 10.1111/1541-4337.12841] [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: 03/27/2021] [Revised: 07/03/2021] [Accepted: 08/24/2021] [Indexed: 12/24/2022]
Abstract
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mario Estévez
- Meat and Meat Products Research Institute, University of Extremadura, Cáceres, Spain
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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