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Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle. Food Chem 2024; 454:139784. [PMID: 38815321 DOI: 10.1016/j.foodchem.2024.139784] [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: 12/12/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/01/2024]
Abstract
This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (-5 to -1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation.
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Affiliation(s)
- Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Huangbing Yao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ankun Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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2
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Fengou LC, Lytou AE, Tsekos G, Tsakanikas P, Nychas GJE. Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud. Food Chem 2024; 440:138184. [PMID: 38100963 DOI: 10.1016/j.foodchem.2023.138184] [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: 05/12/2023] [Revised: 12/06/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using spectroscopic-based methods. Data were collected throughout storage experiments from different conditions. In total 526 spectra (Fourier transform infrared, FTIR) and 534 multispectral images (MSI) were acquired. Partial Least Squares (PLS) was applied to select/transform the variables. In the case of FTIR data 30 % of the initial features were used, while for MSI-based models all features were employed. Subsequently, Support Vector Machines (SVM) regression/classification models were developed and evaluated. The performance of the models was evaluated based on the external validation set. In both cases MSI-based models (Root Mean Square Error, RMSE: 0.48-1.08, Accuracy: 91-97 %) were slightly better compared to FTIR (RMSE: 0.83-1.31, Accuracy: 88-94 %). The most informative features of FTIR for the case of quality were mainly in 900-1700 cm-1, while for fraud the features were more dispersed.
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Affiliation(s)
- Lemonia-Christina Fengou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Anastasia E Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George Tsekos
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Panagiotis Tsakanikas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
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3
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Liu Y, Huang Y, Zhang L, Li S, Cheng Q, Zhu B, Dong X. Effects of pork fat and linseed oil as additives on gel quality of fish cake. J Texture Stud 2023; 54:693-705. [PMID: 37119016 DOI: 10.1111/jtxs.12759] [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: 02/23/2023] [Revised: 03/23/2023] [Accepted: 04/08/2023] [Indexed: 04/30/2023]
Abstract
Pork fat (PF) is a necessary ingredient in making traditional fish cakes (TFCs), which contains saturated fatty acids with potential health concerns. While linseed oil (LO) containing α-linolenic acid is a potential nutrient-enhancing fat substitute. In this study, the effect of pork fat and linseed oil level on gel quality, sensory characteristics, microstructure, and protein conformation of TFCs were characterized. Results showed that the TFCs with 30% pork fat (wt/wt) had the highest gel strength. Additionally, sensory evaluation determined that TFCs with 30% pork fat scored the best by a sensory panel with high gel strength, water-holding capacity, and fresh and sweet taste. The gel strength, chewiness, and hardness of nutrient-enriched fish cakes with 20% linseed oil replaced for pork fat were higher than that only with pork fat (wt/wt) without changing in tenderness and elasticity. Visual results showed that the network was uniform at a moderate level of linseed oil addition (20% LO/PF replacement ratio). The results of this study provided technical guidelines for standardizing the TFC manufacture processes, and useful insight for the development of fish cakes with reduced animal fat content for additional health benefits for consumers.
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Affiliation(s)
- Yu Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Yizhen Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Lin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Shengjie Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Beiwei Zhu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
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4
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Zhang X, Yu P, Yan J, Shi Y, Feng J, Peng X. Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing. Foods 2023; 12:3597. [PMID: 37835250 PMCID: PMC10573038 DOI: 10.3390/foods12193597] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/22/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze-thaw cycles (F-T cycles). The results indicated that pork balls mixed with FI significantly improved in quality after repeating the F-T cycle, especially with the addition of 10% FI. The quality was improved significantly after repeated F-T cycles by adding 10% FI, and the antioxidant activity after seven F-T cycles decreased by 40.78%, a similar result to that obtained with the addition of 0.02% BHA. In addition, FI effectively reduced the sensory damage of pork balls caused by repeated freezing-thawing and also significantly inhibited the growth of microorganisms. In summary, FI not only has excellent antioxidant capacity under repeated freeze-thaw conditions but also has significant antibacterial and quality preservation effects and is expected to be quantified as a kind of natural food additive with antibacterial and antioxidant properties. This paper not only explores the effect of FI on the quality characteristics of frozen and thawed pork balls in prepared dishes but also provides a theoretical basis for the application of whey polypeptides in prepared meat.
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Affiliation(s)
| | | | | | | | | | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (P.Y.); (J.Y.); (Y.S.); (J.F.)
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Gurunathan K, Tahseen A, Manyam S. Effect of aerobic and modified atmosphere packaging on quality characteristics of chicken leg meat at refrigerated storage. Poult Sci 2022; 101:102170. [PMID: 36252502 PMCID: PMC9579415 DOI: 10.1016/j.psj.2022.102170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/16/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
The demand for chicken meat is continuously increasing in the consumer market. Increasing the shelf-life of chicken meat with modern packaging technology in the supply chain is necessary. Hence research was undertaken to study the effect of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelf-life of chicken meat. The chicken leg meat (CLM) was stored under refrigerated storage (4 ± 1°C) in aerobic and modified atmosphere packaging (MAP20 = 20%O2 + 30%CO2 + 50%N2, MAP10 = 10%O2 + 40%CO2 + 50%N2, MAP0 = 0%O2 + 20%CO2 + 80%N2) conditions and evaluated for quality attributes. The results have indicated that MAP of chicken leg meat significantly increased the headspace carbon dioxide, Warner-Bratzler shear force value, standard plate count, color, and odor but decreased the TBARS value, headspace oxygen, and nitrogen when compared with AP. The pH, myoglobin forms, meat pigment, heme iron, CIELAB color space (L*, a*, b*), yeast and mold count, appearance, and sliminess were not affected significantly by AP and MAP. It is concluded that under refrigerated storage conditions, MAP extends the shelf-life of chicken leg meat up to 15 d compared to only 6 d for aerobic packaging. Modified atmosphere packaging (MAP) significantly (P < 0.05) increases headspace carbon dioxide, Warner-Bratzler shear force, standard plate count, appearance, color, and odor of chicken leg meat. Aerobic packaging (AP) significantly (P < 0.05) decreases the pH, total meat pigment, and heme iron in chicken leg meat. Low oxygen, high carbon dioxide MAP (0–20%O2 + 20–40%CO2 + 50–80%N2) can increase the shelf-life by 100 to 150% in chicken leg meat under refrigeration storage.
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Affiliation(s)
- Kandeepan Gurunathan
- ICAR-National Research Center on Meat, Chengicherla, Boduppal Post, Hyderabad, Telangana 500076, India.
| | - Aaliya Tahseen
- PVNR Telangana Veterinary University, Rajendranagar, Hyderabad, Telangana 500030, India
| | - Shashikumar Manyam
- PVNR Telangana Veterinary University, Rajendranagar, Hyderabad, Telangana 500030, India
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Shang X, Guo J, Liu W, Wu H, Zhou Z. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents. J Food Biochem 2022; 46:e14319. [PMID: 35833530 DOI: 10.1111/jfbc.14319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/21/2022] [Accepted: 06/27/2022] [Indexed: 11/28/2022]
Abstract
Storing at -18°C, the surimi was processed from fresh grass carp, supplemented with pork backfat of 50, 100, or 150 g kg-1 (groups F0 , F50 , F100 , and F150 , respectively). The surimi was thawed and refrozen weekly afterward, with changes in surimi protein structure (primary structure, secondary structure, and tertiary structure), protein oxidation index (carbonyl and sulfhydryl), lipid oxidation index (TBARS), protein solubility, as well as surimi quality (texture characteristics and whiteness), were determined. The results showed that the texture characteristics of surimi increased after the first freezing and thawing (F-T) cycle and then decreased. The whiteness of the surimi decreased with the increase of F-T cycle times, while the whiteness of the surimi increased with the increase in fat content. With the F-T cycle times and fat content rising, the relative content of α-helix structures, sulfhydryl content, and protein solubility decreased. In contrast, carbonyl content was in reverse, being an increasing trend. The free amino content showed a decrease after an increase at the early stage with the F-T cycles growing, while it showed a decrease with an increase in fat content. Meanwhile, the redshift in the maximum absorption peak of the tryptophan fluorescence was caused by the F-T cycles, so was the decline in fluorescence intensity; however, there was little difference in tryptophan spectra with the same fat content. The association among protein structure, protein oxidation, lipid oxidation and surimi quality were elucidated by Pearson's two-tailed correlation. The lipid oxidation in the repeated freezing and thawing process of surimi led to the decrease in whiteness. The protein oxidation led to the change of protein structure and the decrease of protein solubility. Lipid oxidation caused by the increase of fat content led to the decrease of free amino content and protein solubility, and finally led to the increase of whiteness and the deterioration of texture characteristics. PRACTICAL APPLICATIONS: In this study, changes in various components of surimi were measured to examine the interrelationship among protein structure, protein oxidation, lipid oxidation and surimi quality. Freeze-thaw cycle and high-fat content are easy to cause lipid oxidation, protein oxidation, a decrease in protein solubility, and deterioration of surimi quality. Therefore, temperature fluctuations must be avoided to extend the shelf life of such products. An appropriate fat content level must be selected to prevent protein and lipid oxidation and maintain quality.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China.,Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China.,Langfang Key Laboratory of Food Nutrition and Safety, Langfang, P. R. China.,Langfang Key Laboratory of Microbial Fermentation, Langfang, P. R. China
| | - Jingjing Guo
- College of Chemistry and Materials Science, Langfang Normal University, Langfang, P. R. China
| | - Wangying Liu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Haifeng Wu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China.,Langfang Key Laboratory of Food Nutrition and Safety, Langfang, P. R. China
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7
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Shang X, Du J, Zhao Y, Tian J, Jiang S. Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat. Food Sci Anim Resour 2021; 41:923-935. [PMID: 34796321 PMCID: PMC8564322 DOI: 10.5851/kosfa.2021.e46] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 02/01/2023] Open
Abstract
Fresh grass carp was used to produce surimi samples that were supplemented with
50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase
activity, lipid oxidation index, and lipoxygenase activity of samples subjected
to repeated freeze-thaw process were determined to assess the effects of the
added fat on lipolysis and lipid oxidation of grass carp surimi. Freeze-thaw
treatment increased free fatty acid content, mainly due to the decomposition of
phospholipids and some neutral lipids by lipase. With repeated freeze-thaw
treatment, the levels of free fatty acids and phospholipids were correlated with
the lipid oxidation indexes and lipoxygenase activity, indicating that lipid
degradation can promote lipid oxidation. In the same freeze-thaw cycle, surimi
products with high fat content are more vulnerable to oxidative damage, neutral
lipids are the main source of free fatty acids in the early stage of
freeze-thaw, and phospholipids are the main source of free fatty acids in the
late stage.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang 065000, China.,Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.,Langfang Key Laboratory of Food Nutrition and Safety, Langfang 065000, China
| | - Juan Du
- Langfang Key Laboratory of Food Nutrition and Safety, Langfang 065000, China.,Langfang Key Laboratory of Microbial Fermentation, Langfang 065000, China
| | - Yuhan Zhao
- College of Life Science, Langfang Normal University, Langfang 065000, China
| | - Jiajia Tian
- College of Life Science, Langfang Normal University, Langfang 065000, China
| | - Shuhui Jiang
- College of Life Science, Langfang Normal University, Langfang 065000, China.,Langfang Key Laboratory of Food Nutrition and Safety, Langfang 065000, China
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Heo YS, Yim DG, Baek KH, Kang T, Lee YE, Kim J, Choe W, Jo C. Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111128] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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