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Zhang R, Zhang J, Zhou L, Wang L, Zhang W. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork. ULTRASONICS SONOCHEMISTRY 2021; 79:105759. [PMID: 34564031 PMCID: PMC8484812 DOI: 10.1016/j.ultsonch.2021.105759] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/10/2021] [Accepted: 09/14/2021] [Indexed: 05/11/2023]
Abstract
The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed that in comparison with the single tumbling (ST), the NaCl content and the NaCl diffusion coefficient were increased along with UAT treatment (P < 0.05). The scanning electron microscopy and the energy dispersive X-ray analysis showed that UAT treatment changed the microstructure of pork which may facilitate the NaCl dispersion homogeneously. In addition, the moderate UAT treatment of 300 W with 60 min could significantly improve the tumbling yield, water-holding capacity and textural properties of pork compared with the ST treatment (P < 0.05). Meanwhile, in comparison with the ST group, protein extraction was considerably increased after UAT (300 and 500 W) treated for 120 min (P < 0.05). Our study demonstrated that UAT treatment could effectively promote the penetration and distribution of NaCl and improve pork meat quality via facilitating the extraction of meat protein.
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Affiliation(s)
- Ruyu Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lei Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lin Wang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Li R, Kuang W, Hu Y, Jin W, Liao E, Chen J, Zhou X, Wang H. Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck. J Food Sci 2021; 86:4087-4099. [PMID: 34337755 DOI: 10.1111/1750-3841.15857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 04/28/2021] [Accepted: 06/22/2021] [Indexed: 11/28/2022]
Abstract
High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (salt-reduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. PRACTICAL APPLICATION: This work demonstrates potentially feasible to produce salt-reduced duck products.
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Affiliation(s)
- Rui Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wei Kuang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yili Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Xiaorong Zhou
- College of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National Research and Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
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Zhao W, Li J, Xing T, Zhang L, Gao F. Effects of guanidinoacetic acid and complex antioxidant supplementation on growth performance, meat quality, and antioxidant function of broiler chickens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3961-3968. [PMID: 33349952 DOI: 10.1002/jsfa.11036] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/03/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study was conducted to evaluate the effects of adding guanidinoacetic acid (GAA), or complex antioxidant (CA), or their combination, in diets on the growth performance, carcass traits, meat quality, and antioxidant capacity of broilers. A total of 192 25-day-old broilers were assigned to a 2 × 2 factorial design including two dietary supplements at two different levels, in which the main effects were the addition of GAA (0 or 600 mg kg-1 ) and CA (0 or 150 mg kg-1 ). This trial lasted for 18 days. RESULTS Compared with the control group, the GAA group, CA group, and GAA + CA group, decreased feed conversion ratio by 7.02%, 6.58%, and 11.40%, respectively. Guanidinoacetic supplementation increased eviscerated yield, pH24h (P < 0.05). Complex antioxidant supplementation increased the a* values (P < 0.05). The combination of GAA and CA did not affect the carcass traits and meat quality. Guanidinoacetic acid alone and CA alone and combined with GAA and CA decreased the reactive oxygen species (ROS) level and malonaldehyde (MDA) content (P < 0.05), and the GAA + CA group had the lowest ROS level and MDA content of broilers. CONCLUSION Dietary supplementation of GAA, CA or their combination had beneficial effects on growth performance and breast antioxidant capacity, and the combination of GAA and CA could exert a synergistic effect in improving antioxidant capacity. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wei Zhao
- College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Joint International Research Laboratory of Animal Health and Food Safety; National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, China
| | - Jiaolong Li
- College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Joint International Research Laboratory of Animal Health and Food Safety; National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, China
| | - Tong Xing
- College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Joint International Research Laboratory of Animal Health and Food Safety; National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, China
| | - Lin Zhang
- College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Joint International Research Laboratory of Animal Health and Food Safety; National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, China
| | - Feng Gao
- College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Joint International Research Laboratory of Animal Health and Food Safety; National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, China
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Yin C, Tang S, Liu L, Cao A, Xie J, Zhang H. Effects of Bile Acids on Growth Performance and Lipid Metabolism during Chronic Heat Stress in Broiler Chickens. Animals (Basel) 2021; 11:ani11030630. [PMID: 33673472 PMCID: PMC7997420 DOI: 10.3390/ani11030630] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/18/2021] [Accepted: 02/23/2021] [Indexed: 12/14/2022] Open
Abstract
Simple Summary The negative impacts of heat stress (HS) on growth performance and lipid metabolism have been reported, but there are still no effective nutritional strategies to alleviate heat stress. Bile acids are new for their antioxidative properties and regulatory effect on lipid metabolism. This study was carried out to evaluate the growth performance and lipid metabolism in chickens under heat stress when fed with bile acid supplements in their diet. The results showed that mild heat stress (32 °C) induced hepatic lipogenic gene (hepatic SREBP-1c) expressions and lipid deposition, without obvious tissue damage in broilers. Dietary supplementation of bile acid could decrease hepatic lipid deposition without affecting endogenous bile acid biosynthesis. Therefore, bile acid supplements can benefit broiler chickens during high ambient temperatures, serving as a new nutritional strategy against heat stress. Abstract This study aimed to investigate whether dietary bile acid (BA) supplements can improve growth performance and lipid metabolism in heat-stressed broiler chickens. A total of 288 Arbor Acres broilers were blocked by BW and then randomly allocated into 4 treatments at 21 days of age. Birds reared under 32 °C had a higher cloacal temperature (p = 0.01), faster respiratory rate (p < 0.001), and a greatly reduced average daily feed intake (ADFI, p = 0.016), average daily gain (ADG, p = 0.006), final body weight (FBW, p = 0.008), and feed conversion rate (FCR, p = 0.004). In heat stress (HS) birds, the breast muscle rate (p = 0.006) and pH 24 h postmortem (p = 0.065) were lower, and the shear force was higher (p = 0.027). Dietary BA supplements tended to increase the breast muscle rate (p = 0.075) without affecting the growth performance and serum lipids (p > 0.05). Serum total bile acid (TBA) was roughly duplicated after BA supplements (p = 0.001). In the liver, total cholesterol was lower (p = 0.046), and triglycerides were higher (p = 0.04) in the HS birds, whereas the expression of SREBP-1c showed an increasing trend (p = 0.06). In contrast, dietary BA decreased triglycerides and the expressions of hepatic SREBP-1c and FAS in the liver (p < 0.05). In summary, mild HS causes hepatic lipid accumulation without obvious tissue damages, whereas BA has positive effects on relieving abnormal lipid metabolism, indicating that BA as a nutritional strategy has a certain potential in alleviating HS.
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Affiliation(s)
- Chang Yin
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.Y.); (S.T.); (L.L.); (H.Z.)
| | - Shanlong Tang
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.Y.); (S.T.); (L.L.); (H.Z.)
| | - Lei Liu
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.Y.); (S.T.); (L.L.); (H.Z.)
| | - Aizhi Cao
- Shandong Longchang Animal Health Care Co., Ltd., Jinan 251100, China;
| | - Jingjing Xie
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.Y.); (S.T.); (L.L.); (H.Z.)
- Correspondence:
| | - Hongfu Zhang
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.Y.); (S.T.); (L.L.); (H.Z.)
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Siroli L, Baldi G, Soglia F, Bukvicki D, Patrignani F, Petracci M, Lanciotti R. Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods 2020; 9:E987. [PMID: 32722045 PMCID: PMC7466262 DOI: 10.3390/foods9080987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/20/2020] [Accepted: 07/21/2020] [Indexed: 01/09/2023] Open
Abstract
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Danka Bukvicki
- Institute of Botany and Botanical Garden “Jevremovac”, Faculty of Biology, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
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Dong M, Chen H, Zhang Y, Xu Y, Han M, Xu X, Zhou G. Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02464-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature. Journal of Food Science and Technology 2019; 56:5282-5288. [PMID: 31749475 DOI: 10.1007/s13197-019-03997-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/01/2019] [Accepted: 07/30/2019] [Indexed: 10/26/2022]
Abstract
The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins (M. longissimus thoracis et lumborum) were pumped to 115% (w/w) of original sample weight with soy sauce solution (75%, w/w) and tumbled for 0, 1, 3, and 5 h. In experiment II, the soy sauce pumped pork loins were tumbled at two different temperatures (- 1 and 4 °C) for 4 h. The pH, color characteristics, water-holding capacity, protein solubility, and shear force of pork loins tumbled with soy sauce marinade were determined. An increase in tumbling time increased the cooked pH and yellowness of soy sauce marinated pork loins (p < 0.05). Protein solubility, particularly that of total and salt-soluble proteins, increased with increasing tumbling time (p < 0.05), and a tumbling time of at least 3 h may guarantee excellent water-holding capacity and shear force. In addition, low tumbling temperature of - 1 °C could positively contribute to the improvement of water-holding capacity and shear force of soy sauce marinated pork loins. In conclusion, this current study indicates that the efficacy of tumbling in soy sauce marination of pork loins is affected by tumbling time and temperature, moreover, tumbling at - 1 °C for at least 3 h could be an effective method in the experimental operating condition.
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Lu Z, He X, Ma B, Zhang L, Li J, Jiang Y, Zhou G, Gao F. Chronic Heat Stress Impairs the Quality of Breast-Muscle Meat in Broilers by Affecting Redox Status and Energy-Substance Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:11251-11258. [PMID: 29212325 DOI: 10.1021/acs.jafc.7b04428] [Citation(s) in RCA: 112] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We investigated the molecular mechanisms by which chronic heat stress impairs the breast-meat quality of broilers. Broilers were assigned to three groups: the normal control (NC) group, heat-stress (HS) group, and pair-fed (PF) group. After 7 days of heat exposure (32 °C), the high temperature had caused oxidative stress; elevated the activity of citrate synthase (CS), the mRNA expression of M-CPT1, and the phosphorylation level of AMPKα; and reduced the mRNA expression of avUCP. After 14 days of heat exposure, the heat stress had increased the lightness and drip loss and decreased the pH and shear force of the breast meat. Additionally, the heat exposure had increased the mRNA expressions of FAS, ACC, and PDK4; the content of lipids; and the activities of lactic dehydrogenase and pyruvate kinase, and it had decreased the mRNA expression of M-CPT1 and the activity of CS. In conclusion, chronic heat stress impairs meat quality by causing mitochondria to malfunction and affecting energy-substance aerobic metabolism, resulting in increased glycolysis and intramuscular fat deposition.
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Affiliation(s)
- Zhuang Lu
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
| | - Xiaofang He
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
| | - Bingbing Ma
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
| | - Lin Zhang
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
| | - Jiaolong Li
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
| | - Yun Jiang
- Ginling College, Nanjing Normal University , Nanjing 210097, P.R. China
| | - Guanghong Zhou
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing 210095, P.R. China
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