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Peng Y, Liu S, Zhang Y, Yang L, Guo X, Jamali MA. Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology. Meat Sci 2022; 191:108860. [DOI: 10.1016/j.meatsci.2022.108860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 10/18/2022]
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Guo X, Chen S, Cao J, Zhou J, Chen Y, Jamali MA, Zhang Y. Hydrolysis and oxidation of protein and lipids in dry-salted grass carp ( Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids. RSC Adv 2019; 9:39545-39560. [PMID: 35541390 PMCID: PMC9076089 DOI: 10.1039/c9ra07019b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 11/16/2019] [Indexed: 11/21/2022] Open
Abstract
To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing. Compared with NaCl-treated fish (S-F), salt substitute treated fish (SS-F) had a lower Na content, higher moisture content and lower hardness. Sensory analysis showed that salt substitute didn't affect the acceptability of salted fish. The free fatty acids of SS-F treated fish had a slight tendency toward lipolysis at the end of processing. Additionally, the conjugated diene value, lipoxygenase activity and malondialdehyde value were lower in the ventral and dorsal muscles for the SS-F treatment. Meanwhile, the protein carbonyls and thiol groups were significantly decreased as cathepsin B and L activities and FAA content were increased in the ventral and dorsal muscles for the SS-F treatment. l-Histidine and l-lysine accelerated the hydrolysis (inhibit the oxidation) of protein and lipids in dry-salted grass carp, illustrating that l-histidine and l-lysine will be a positive approach to develop healthier meat products.
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Affiliation(s)
- Xiuyun Guo
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Shanan Chen
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Jiayue Cao
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Jingying Zhou
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Yanzheng Chen
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University Tandojam Pakistan
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
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Liu S, Zhang Y, Zhou G, Bao Y, Ren X, Zhu Y, Peng Z. Protein degradation, color and textural properties of low sodium dry cured beef. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1591444] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shixin Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
| | - Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
| | - Yuxia Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
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