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Liang Z, Yu Y, Zou B, Fu M, Hu T, Yin X, Wang J, Xu Y, Cheng L. The effect of structural changes on the activity of peroxidase with different initial state under high-pressure freezing. Food Chem 2024; 459:140314. [PMID: 39024881 DOI: 10.1016/j.foodchem.2024.140314] [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: 02/03/2024] [Revised: 06/27/2024] [Accepted: 07/01/2024] [Indexed: 07/20/2024]
Abstract
The combined impact of initial state, pressure, and freezing on peroxidase denaturation during high-pressure freezing (HPF) processing of enzyme-containing foods remains unclear. This study investigated solid-liquid (initial low/high concentration) biphasic peroxidase using spectroscopic and computer simulation techniques to analyze structural changes affecting peroxidase (POD) activity under HPF. The results indicate that the primary factors determining POD activity during HPF treatment can be ranked as follows: concentration > physical state > pressure > freezing. Higher initial concentrations strengthen protein interactions, leading to a 1% increase in the molecular diameter and a 34% increase in molecular height of HL-POD, thereby increasing aggregation likelihood during crystallization and facilitating structural changes that activate enzymes by 6-17%. The amide I peak proves to be a reliable indicator for monitoring both POD activity and structural alterations. This study offers valuable insights for optimizing HPF technology in food processing.
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Affiliation(s)
- Zhanhong Liang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China; School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528400, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China
| | - Bo Zou
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China
| | - Manqin Fu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China
| | - Tenggen Hu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China
| | - Xiaomeng Yin
- Guangzhou Conghua District Agriculture and rural Bureau, Guangzhou 510610, China
| | - Jin Wang
- Guangzhou Conghua District Agriculture and rural Bureau, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China.
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng street, Dongguanzhuang road, Tianhe District, Guangzhou 510610, China.
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2
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Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02881-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Cong H, Lyu H, Liang W, Zhang Z, Chen X. Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale. Foods 2022; 11:foods11081071. [PMID: 35454658 PMCID: PMC9030768 DOI: 10.3390/foods11081071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/30/2022] [Indexed: 01/23/2023] Open
Abstract
To further prove the advantages of microwave-assisted water bath heating (MWH) in low-value fish processing, the effects of different heating methods (two heating stage method, high temperature section respectively using MWH1, MWH2, MWH3, WH—water heating, MH—microwave heating) on secondary and tertiary myosin structures, SDS-PAGE, surface morphology, scanning electron microscopy (SEM), and particle size distribution were compared and analyzed. The findings revealed that MH and MWH aided in the production of gel formations by promoting myosin aggregation. Myosin from silver carps demonstrated enhanced sulfhydryl group and surface hydrophobicity after MWH treatment, as well as a dense network structure. The distribution of micropores becomes more uniform when the microwave time is increased. Actually, the total effect of microwave time on myosin is not substantially different. The correlation between particle size distribution and protein aggregation was also studied, in terms of time savings, the MWH of short microwave action is preferable since it not only promotes myosin aggregation but also avoids the drawbacks of a rapid warming rate. These discoveries give a theoretical foundation for understanding silver carp myosin under microwave modification, which is critical in the food industry.
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Affiliation(s)
- Haihua Cong
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (H.C.); (X.C.); Tel.: +86-(0)411-8476-2528 (H.C.); +86-(0)512-6588-2767 (X.C.)
| | - He Lyu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;
| | - Wenwen Liang
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Huilly Pharmaceuticals Ltd., Suzhou 215000, China
| | - Ziwei Zhang
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaodong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, China
- Correspondence: (H.C.); (X.C.); Tel.: +86-(0)411-8476-2528 (H.C.); +86-(0)512-6588-2767 (X.C.)
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4
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Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. Food Sci Anim Resour 2021; 41:589-607. [PMID: 34291209 PMCID: PMC8277181 DOI: 10.5851/kosfa.2021.e27] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/12/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022] Open
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding
the effects of processing technologies and post-mortem storage conditions on
these systems is important due to their crucial role in determining the quality
characteristics of meat and meat products. It has recently been proposed that
tenderisation occurs due to the synergistic action of numerous endogenous
proteolytic systems. There is strong evidence suggesting the importance of
μ-calpain during the initial post-mortem aging phase, while m-calpain may
have a role during long-term aging. The caspase proteolytic system is also a
candidate for cell degradation in the initial stages of conversion of muscle to
meat. The role of cathepsins, which are found in the lysosomes, in post-mortem
aging is controversial. Lysosomes need to be ruptured, through aging, or other
forms of processing to release cathepsins into the cytosol for participation in
proteolysis. A combination of optimum storage conditions along with suitable
processing may accelerate protease activity within meat, which can potentially
lead to improved meat tenderness. Processing technologies such as high pressure,
ultrasound, and shockwave processing have been reported to disrupt muscle
structure, which can facilitate proteolysis and potentially enhance the aging
process. This paper reviews the recent literature on the impacts of processing
technologies along with post-mortem storage conditions on the activities of
endogenous proteases in meat. The information provided in the review may be
helpful in selecting optimum post-mortem meat storage and processing conditions
to achieve improved muscle tenderness within shorter aging and cooking
times.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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5
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Yang H, Tao F, Cao G, Han M, Xu X, Zhou G, Shen Q. Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing. Meat Sci 2021; 176:108439. [PMID: 33740608 DOI: 10.1016/j.meatsci.2021.108439] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 12/09/2020] [Accepted: 01/10/2021] [Indexed: 12/27/2022]
Abstract
This study investigated the effect of high-pressure processing (HPP) at 100 to 400 MPa for 2 min on the stability of reduced-fat reduced-salt (RFRS) meat batter. Total expressible fluid (TEF) of RFRS batter reached its minimum value at 200 MPa. The results of Raman spectra revealed that α-helix reached its random coils increased as the pressure level was increased, and pressure up to 200 MPa remarkably increased protein unfolding but 400 MPa increased aggregation. Finally, Raman spectra and magnetic resonance imaging (MRI) revealed that 200 MPa significantly increased tryptophan, tyrosine doublet, CH3 and/or CH stretching and proton intensities related to water and fats; but decreased β structures, SS stretching (475) and (g-g-t or t-g-t, 540), as compared with the control. RFRS batter treated at 200 MPa is beneficial for the meat industry from the technological point of view and for consumers from the health point of view, as the improved emulsion stability contributed by the modified secondary and tertiary structures.
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Affiliation(s)
- Huijuan Yang
- Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China; Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fei Tao
- Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Guangtian Cao
- Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Minyi Han
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guanghong Zhou
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, PR China
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6
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Li X, Ma Y, Sun P, Liu H, Cai L, Li J. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14930] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiu‐xia Li
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Yingying Ma
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Pan Sun
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Hongying Liu
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Luyun Cai
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Jian‐rong Li
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
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7
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Modification of proteins by reactive lipid oxidation products and biochemical effects of lipoxidation. Essays Biochem 2020; 64:19-31. [PMID: 31867621 DOI: 10.1042/ebc20190058] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/22/2019] [Accepted: 11/27/2019] [Indexed: 02/06/2023]
Abstract
Lipid oxidation results in the formation of many reactive products, such as small aldehydes, substituted alkenals, and cyclopentenone prostaglandins, which are all able to form covalent adducts with nucleophilic residues of proteins. This process is called lipoxidation, and the resulting adducts are called advanced lipoxidation end products (ALEs), by analogy with the formation of advanced glycoxidation end products from oxidized sugars. Modification of proteins by reactive oxidized lipids leads to structural changes such as increased β-sheet conformation, which tends to result in amyloid-like structures and oligomerization, or unfolding and aggregation. Reaction with catalytic cysteines is often responsible for the loss of enzymatic activity in lipoxidized proteins, although inhibition may also occur through conformational changes at more distant sites affecting substrate binding or regulation. On the other hand, a few proteins are activated by lipoxidation-induced oligomerization or interactions, leading to increased downstream signalling. At the cellular level, it is clear that some proteins are much more susceptible to lipoxidation than others. ALEs affect cell metabolism, protein-protein interactions, protein turnover via the proteasome, and cell viability. Evidence is building that they play roles in both physiological and pathological situations, and inhibiting ALE formation can have beneficial effects.
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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Chian FM, Kaur L, Astruc T, Vénien A, Stübler AS, Aganovic K, Loison O, Hodgkinson S, Boland M. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. Food Chem 2020; 343:128500. [PMID: 33221107 DOI: 10.1016/j.foodchem.2020.128500] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/26/2020] [Indexed: 11/17/2022]
Abstract
We studied the effect of shockwave processing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and muscle structures (molecular, micro- and ultrastructure). Beef briskets were subjected to shockwave (11 kJ/pulse) and were sous vide-cooked at 60 °C for 12 h. Shockwave processing alone decreased the enthalpy and thermal denaturation temperature of the connective tissue proteins (second peak in the DSC thermogram, p < 0.05) compared to the control raw samples, while the protein gel electrophoresis profile remained unaffected. It led to disorganisation of the sarcomere structure and also modified the protein secondary structure. More severe muscle fibre coagulation and denaturation were observed in the shockwave-treated cooked meat compared to the cooked control. The results show that shockwave processing, with and without sous vide cooking, promotes structural changes in meat, and thus may have the potential to improve the organoleptic quality of the tough meat cuts.
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Affiliation(s)
- Feng Ming Chian
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | - Lovedeep Kaur
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | | | - Annie Vénien
- INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
| | - Anna-Sophie Stübler
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | - Kemal Aganovic
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | | | - Suzanne Hodgkinson
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
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10
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Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100487] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Zheng H, Han M, Bai Y, Xu X, Zhou G. Combination of high pressure and heat on the gelation of chicken myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.10.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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