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Wereńska M. Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat. Poult Sci 2024; 103:103701. [PMID: 38603934 PMCID: PMC11017058 DOI: 10.1016/j.psj.2024.103701] [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: 01/10/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/13/2024] Open
Abstract
The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw, 53-345, Poland.
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Feng R, Feng D, Wang L, Zhang L, Liu C, Ma F, Zhang M, Yu M, Jiang H, Qiao Z, Lu R, Wang L. Comparative Analysis of Nutritional Quality, Serum Biochemical Indices, and Visceral Peritoneum of Grass Carp ( Ctenopharyngodon idellus) Fed with Two Distinct Aquaculture Systems. Foods 2024; 13:1248. [PMID: 38672919 PMCID: PMC11049102 DOI: 10.3390/foods13081248] [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: 03/12/2024] [Revised: 04/12/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
This study scrutinized the nutritional quality and serum biochemical indices of grass carp (Ctenopharyngodon idellus) cultivated in traditional pond intercropping (TPI) and in-pond raceway system (IPRS) aquaculture setups. The findings showed that the TPI group exhibited a superior water-holding capacity, while the IPRS showcased heightened crude lipid content and levels of textural properties such as springiness. Moreover, significant differences emerged in the fatty acid profiles, with the TPI group manifesting higher total polyunsaturated fatty acids (ΣPUFAs), EPA, DHA, and Σn-3, while the IPRS group exhibited elevated total saturated fatty acids (ΣSFAs). In terms of amino acids, valine and histidine levels were notably higher in the IPRS group, whereas lysine levels were reduced. Volatile compound analysis revealed significant variations, with the IPRS group containing more volatile substances with a better aroma, resulting in a better odor. The IPRS group performed better in serum biochemistry analysis. Additionally, grass carp in the IPRS group displayed an improved structure and greater coverage area of the visceral peritoneum, appearing lighter in color compared to the TPI group. TPI mainly influences nutritional elements; IPRSs primarily affect muscle texture, serum biochemistry, and overall health. This study aims to fill the gap in quality comparison research and provide an important scientific basis.
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Affiliation(s)
- Rui Feng
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Di Feng
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Lingran Wang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Lan Zhang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Chang Liu
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Fangran Ma
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Meng Zhang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Miao Yu
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Hongxia Jiang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Zhigang Qiao
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Ronghua Lu
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Lei Wang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
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Bian T, Xing T, Zhao X, Xu X. Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue. Foods 2024; 13:507. [PMID: 38397484 PMCID: PMC10888062 DOI: 10.3390/foods13040507] [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: 01/20/2024] [Revised: 02/03/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the effect of wooden breast (WB) myopathy on chemical composition, meat quality attributes and physiochemical characteristics of intramuscular connective tissue (IMCT) of broiler pectoralis major (PM) muscle. Thirty-six fillets were classified into varying degrees of WB condition, including normal, moderate and severe. Results show that WB myopathy altered the collagen profile in PM muscle by increasing total collagen content and decreasing collagen solubility. The composition of macromolecules in IMCT, including hydroxylysyl pyridoxine cross-linking, decorin and glycosaminoglycans, were increased with the severity of WB myopathy. Differential scanning calorimetry analysis indicated higher denaturation temperatures and lower denaturation enthalpy of IMCT for WB. Secondary structures of α-helix and β-sheet in the IMCT of WB were changed to β-turn and random coil. In addition, chemical composition and meat quality attributes showed a correlation with collagen profile and IMCT characteristics. Overall, this study emphasizes the effect of WB myopathy on IMCT and their contributions to meat quality variation.
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Affiliation(s)
- Tianjiao Bian
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Tong Xing
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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Yang F, Teng J, Liu J, Yu D, Gao P, Yu P, Jiang Q, Xu Y, Xia W. Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue. Food Chem 2024; 432:137256. [PMID: 37643518 DOI: 10.1016/j.foodchem.2023.137256] [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: 06/05/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 08/31/2023]
Abstract
Although intramuscular connective tissue (IMCT) is low in fish, its impact on texture cannot be ignored due to its special location. Therefore, this study was aimed to investigate the contribution of IMCT degradation to fish softening and its mechanism induced by endogenous proteases. Results showed that IMCT honeycomb-like structure collapsed entirely on the 10th day of ice storage, along with a decrease of shear force by 36.5%. Meanwhile, IMCT and myofibrils (MF) degradation accelerated softening by 25.1% and 15.3% during 10 days of ice storage, respectively. Next, IMCT deterioration was indicated to be highly correlated with decorin degradation (0.956**), followed by elastin (0.928**) and collagen (0.904**). Ulteriorly, endogenous collagenase was shown to degrade IMCT crucial components, while endogenous cathepsins had little effect. In conclusion, this study confirmed that IMCT played an essential role in maintaining fish texture and was mainly degraded by endogenous collagenase.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jialu Teng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jixuan Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Zhou C, Cao J. Green Processing Technology of Meat and Meat Products. Foods 2023; 12:2356. [PMID: 37372567 DOI: 10.3390/foods12122356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Consumers are increasingly demanding higher quality meat products [...].
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Affiliation(s)
- Changyu Zhou
- College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 102401, China
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