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Jangir A, Kumar Biswas A, Arsalan A, Faslu Rahman CK, Swami S, Agrawal R, Bora B, Kumar Mendiratta S, Talukder S, Chand S, Kumar D, Ahmad T, Ratan Sen A, Naveena BM, Singh Yadav A, Jaywant Rokade J. Development of superoxide dismutase based visual and spectrophotometric method for rapid differentiation of fresh and frozen-thawed buffalo meat. Food Chem 2024; 444:138659. [PMID: 38325091 DOI: 10.1016/j.foodchem.2024.138659] [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: 08/30/2023] [Revised: 01/18/2024] [Accepted: 01/31/2024] [Indexed: 02/09/2024]
Abstract
Study aimed to develop biomarker-based assay for rapid detection of fresh and frozen-thawed buffalo meat in the supply chain. The method is based on development of a solvent system and identification of suitable substrate and developer for screening of biomarkers. For the confirmation column chromatography, gel electrophoresis and Western Blotting were carried out. Validation was done by intra- and inter-day validation, storability study, and determination of thermal history. Best results were shown with pH 8.0 Tris-HCl; extraction buffer, 205 µM nicotinamide adenine dinucleotide hydrogen; substrate, 184 µM Nitroblue tetrazolium, and 1.9 µM phenazine methosulfate; developer. The thermal history ranged from 0.14 to 0.17 during storage at -20 °C. The intra- and inter-day assay precision (CV %) ranged from 5.3 to 6.5 %; in chilled and 14.1 - 9.2 % in frozen-thawed samples. The study confirmed SOD as a viable biomarker. Developed method using SOD has significant potential for rapidly differentiating chilled or frozen-thawed meat.
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Affiliation(s)
- Apeksha Jangir
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Ashim Kumar Biswas
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India.
| | - Abdullah Arsalan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - C K Faslu Rahman
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Shalu Swami
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Ravikant Agrawal
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Bedika Bora
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Suman Talukder
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Sagar Chand
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Devendra Kumar
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Tanbir Ahmad
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Arup Ratan Sen
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Basappa M Naveena
- ICAR-National Meat Research Institute, Chengicherla, Boduppal 500 092, A.P., India
| | - Ajit Singh Yadav
- Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Jaydip Jaywant Rokade
- Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly 243 122, U.P., India
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Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024; 13:1097. [PMID: 38611401 PMCID: PMC11011431 DOI: 10.3390/foods13071097] [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: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
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Affiliation(s)
- María Dolores Suárez-Medina
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - María Isabel Sáez-Casado
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Tomás Martínez-Moya
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile
- Food Technology Division, University of Almería, 04120 Almería, Spain
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Lee S, Jo K, Jeong HG, Yong HI, Choi YS, Kim D, Jung S. Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model. Food Chem 2021; 350:129224. [PMID: 33626399 DOI: 10.1016/j.foodchem.2021.129224] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 12/17/2022]
Abstract
In vitro protein digestibility of freezing-then-aged beef was investigated in an infant digestion model. The treatments were divided into freezing-then-aging (FA) and aging-only (AO) groups. Carbonyl and total free sulfhydryl contents were the same between both groups for 14-day aging. Freezing had no effect on beef myofibrillar protein tertiary structure. Although caspase-3 activity did not differ, the FA group showed higher cathepsin B activity than the AO group (p < 0.05). The 10% trichloroacetic acid-soluble α-amino content was higher in FA than AO group, on aging day 14 (p < 0.05). Post in vitro digestion of beef aged for 14 days, the FA group had a higher content, than the AO group, of α-amino groups and proteins digested under 3 kDa (p < 0.05). An electrophoretogram of the digesta showed improved digestion of actin in the FA group. Collectively, the freezing-then-aging process enhanced the protein digestibility of beef in this in vitro infant digestion model.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea
| | - Dongjun Kim
- Korea Institute for Animal Products Quality Evaluation, Sejong-si 30100, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea.
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Kim HW, Brad Kim YH. Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 30:254-261. [PMID: 27488843 PMCID: PMC5205614 DOI: 10.5713/ajas.16.0279] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 07/20/2016] [Accepted: 07/28/2016] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. METHODS Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at 2°C for 3 wk (A3, never-frozen control), freezing at -28°C for 2 wk then thawing (F2, frozen/thawed-only), aging at 2°C for 3 wk, freezing at -28°C for 2 wk then thawing (A3F2), and freezing at -28°C for 2 wk, thawing then further aging at 2°C for 3 wk (F2A3). RESULTS No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest β-N-acetyl glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. CONCLUSION The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.
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Affiliation(s)
- Hyun-Wook Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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Utama DT, Lee SG, Baek KH, Kim HK, Cho CY, Lee CK, Lee SK. Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat. Korean J Food Sci Anim Resour 2016; 36:44-50. [PMID: 27499663 PMCID: PMC4973941 DOI: 10.5851/kosfa.2016.36.1.44] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/02/2015] [Accepted: 12/03/2015] [Indexed: 01/24/2023] Open
Abstract
This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The breast and thigh meats were stored aerobically for 10 d at 4℃. Although thigh meat had higher antioxidant enzyme activity, it was more susceptible to lipid oxidation and released more iron during storage than breast meat. Aerobic refrigerated storage for 10 d significantly decreased the activity of antioxidant enzymes and increased the amount of free iron and malondialdehyde. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were negatively correlated with lipid oxidation, whereas that of catalase was not. The amount of free iron was positively associated with lipid oxidation. We concluded that chicken line did not affect strongly on antioxidant enzyme activity and lipid oxidation in breast meat of KNC. However, the thigh meat of Hwangbong and Hyunin black had higher SOD and GSH-Px activity, respectively, and lower malondialdehyde contents than that of other chickens. SOD, GSH-Px and free iron play significant roles in meat lipid oxidation during refrigerated storage.
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Affiliation(s)
| | | | | | - Hye-Kyung Kim
- Department of Food and Biotechnology, Hanseo University, Seosan 31962, Korea
| | - Chang-Yeon Cho
- Animal Genetic Resources Station, National Institute of Animal Science, RDA, Namwon 55717, Korea
| | - Cheol-Koo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea
| | - Sung Ki Lee
- Corresponding author: Sung Ki Lee, Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. Tel: +82-33-250-8646, Fax: +82-, E-mail:
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