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Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Zheng J, Qu J, Peng H, Chen W, Hu A. Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets. FOOD SCI TECHNOL INT 2022:10820132221111973. [PMID: 35790392 DOI: 10.1177/10820132221111973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In aquatic products companies, saccharides and phosphates are often used to impregnate products to improve their quality. Insignificant impregnation effect is a main problem met in the impregnation process. The effect of ultrasonic-assisted impregnation on the storage quality of snakehead fish fillets at -18°C was studied. For all samples, such parameters as water holding capacity, pH value, salt-soluble protein content, whiteness and cooking loss rate were examined periodically. Furthermore, the changes of moisture distribution and migration in snakehead fish fillets during storage were investigated using low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The results demonstrated that ultrasonic-assisted impregnation showed better anti-freeze and water holding capacity effects than that of cryoprotectant impregnation alone. Therefore, ultrasonic treatment could be used as an effective way to improve the quality of snakehead fish fillets during the frozen process. This study could provide a broad application prospect in aquatic product processing industry.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China.,Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin, PR China
| | - Jiaming Qu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Haihai Peng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
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Hwang K, Claus JR, Jeong JY, Hwang YH, Joo ST. Physical and biochemical mechanisms associated with beef carcass
vascular rinsing effects on meat quality: a review. Food Sci Anim Resour 2022; 42:389-397. [PMID: 35611080 PMCID: PMC9108954 DOI: 10.5851/kosfa.2022.e18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 11/23/2022] Open
Abstract
Carcass vascular rinsing and chilling involves infusing a chilled isotonic
solution (98.5% water and a blend of mono- and di-saccharides and
phosphates) into the vasculature immediately upon exsanguination. Primary
purposes of carcass vascular rinsing are to (1) effectively remove residual
blood from the carcass; (2) lower internal muscle temperature rapidly; and (3)
optimize pH decline by effective delivery of glycolytic substrates in the rinse
solution. Previous studies have revealed that the beef carcass vascular rinsing
early postmortem positively affects meat quality, product shelf-life, and food
safety. Thus, the objective of this review is to provide a more comprehensive
understanding of the physical and biochemical mechanisms associated with beef
carcass vascular rinsing, focusing on the relationship between quality
attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and
sarcomere length) and muscle metabolic response to various substrate solutions
(Rinse & Chill®, fructose, sodium phosphate, and
dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early
postmortem. In addition, this review discusses the absence of metabolite
residues (phosphorus, sodium, and glucose) related to the application of the
chilled isotonic solution. This review primarily focuses on beef and as such
extending the understanding of the mechanisms and meat quality effects discussed
to other species associated with vascular rinsing, in particular pork, may be
limited.
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Affiliation(s)
- Koeun Hwang
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin-Madison, Madison, WI 53706, USA
| | - James R. Claus
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin-Madison, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science &
Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Corresponding author: Seon-Tea
Joo, Division of Applied Life Science (BK21 Four), Gyeongsang National
University,, Jinju 52828, Korea, Tel: +82-55-772-1943, Fax:
+82-55-772-1949, E-mail:
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