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Yin C, Wu S, Yang N, Ai T, Wan J, Rui Q, Liu H, Xiong H, Liu J. Number of denatured rigor cross-bridges determines the intracellular volume shrinkage in porcine muscle fibre under PSE-inducing condition. Meat Sci 2024; 212:109473. [PMID: 38422589 DOI: 10.1016/j.meatsci.2024.109473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/12/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
Earlier onset of rigor mortis is a critical physiological progress occurring in the development of pale soft and exudative (PSE) meat. However, how rigor cross-bridges denature under different physiological conditions and their impacts on water-holding capacity remains unclear. To address this scientific question, we firstly established a method to quantify the extent of rigor cross-bridge denaturation using skinned fibres prepared from porcine longissimus thoracis et lumborum muscle. Effects of pH and temperature on the kinetics of rigor cross-bridge denaturation, actomyosin denaturation and shrinkage of muscle fibre were studied. We then manipulated the number of rigor cross-bridges before the denaturation condition was initiated (pH 5.5, 38 °C). Results suggested that the loss of water-holding capacity in PSE meat is determined by the number of denatured rigor cross-bridges. Physiochemical analysis on myofibrils demonstrated that increase in protein oxidation, surface hydrophobicity and loss of electrostatic repulsive force between myofibrils may be involved in the mechanism.
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Affiliation(s)
- Cong Yin
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Siyang Wu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Nan Yang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu 610225, China
| | - Tingyang Ai
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Jiawei Wan
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Qin Rui
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Hong Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China
| | - Hairong Xiong
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China.
| | - Jiao Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China,College of Life Sciences, South-Central MinZu University, Wuhan 430074, China.
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Luo ZQ, Shi XQ, Wang XY, Yang QL, Pan X, Pan WX, Luo CL, Yu SS, Zhou WW, Ren BR, Yi Y, Zhang XM. Waterlogging in soil restricts the growth of Gleditsia sinensis seedlings and inhibits the accumulation of lignans and phenolic acids in thorns. PeerJ 2024; 12:e17137. [PMID: 38529310 PMCID: PMC10962338 DOI: 10.7717/peerj.17137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 02/28/2024] [Indexed: 03/27/2024] Open
Abstract
Gleditsia sinensis, commonly known as Chinese Zaojiao, has important economic value and medicinal compounds in its fruits and thorns, making it widely cultivated artificially in China. However, the available literature on the impact of waterlogging on the growth of G. sinensis seedlings and the accumulation of metabolite compounds in its thorns is limited. To address this knowledge gap, G. sinensis seedlings were planted in soil supplemented with pindstrup substrate, which enhances the water-holding capacity of the soil. The analyses of morphological traits and nutrient elements in one-year-old G. sinensis seedlings grown naturally under ambient conditions and metabolite accumulation in its thorns were conducted. The results showed that the waterlogged soil significantly diminished the height, fresh weight, and dry weight of seedling roots and stems (P < 0.05). Furthermore, waterlogging hindered the uptake of iron (Fe) and manganese (Mn), as well as the transport of potassium (K). The identified metabolites within the thorns were categorized into 16 distinct groups. Relative to the control soil, fatty acids and derivatives were the most down-regulated metabolites in the waterlogged soil, accounting for 40.58% of the total metabolites, followed by lignans (38.71%), phenolic acids (34.48%), saccharides and alcohols (34.15%), steroids (16.67%), alkaloids (12.24%), flavonoids (9.28%), and glycerophospholipids (7.41%). Conversely, nucleotides and derivatives experienced the greatest up-regulation in the waterlogged soil, accounting for 50.00% of the total metabolites. In conclusion, waterlogging negatively impacted the growth of G. sinensis seedlings and inhibited the accumulation of metabolites. Hence, when considering the accumulation of secondary metabolites such as lignans and phenolic acids, appropriate management of soil moisture levels should be taken into account.
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Affiliation(s)
- Zai-Qi Luo
- Key Laboratory of State Forestry Administration on Biodiversity Conservation in Karst Area of Southwest, Guizhou Normal University, Guiyang, China
- Guizhou Academy of Forestry, Guiyang, China
| | - Xiao-Qian Shi
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Xian-Ying Wang
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Qiu-Lan Yang
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Xin Pan
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Wen-Xia Pan
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Chun-Li Luo
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Shan-Shan Yu
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Wen-Wen Zhou
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Bin-Rui Ren
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
| | - Yin Yi
- Key Laboratory of State Forestry Administration on Biodiversity Conservation in Karst Area of Southwest, Guizhou Normal University, Guiyang, China
| | - Xi-Min Zhang
- Key Laboratory of State Forestry Administration on Biodiversity Conservation in Karst Area of Southwest, Guizhou Normal University, Guiyang, China
- School of Life Sciences, Guizhou Normal University, Guiyang, Guizhou, China
- Key Laboratory of Environment Friendly Management on Alpine Rhododendron Diseases and Pests of Institutions of Higher Learning in Guizhou Province, Guizhou Normal University, Guiyang, China
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Wanjun X, Qingqing Y, Yaqi Z, Yu F, Qiaoyu C, Ruichang G, Yulong B. Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin. Int J Biol Macromol 2024; 258:128842. [PMID: 38104692 DOI: 10.1016/j.ijbiomac.2023.128842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/14/2023] [Indexed: 12/19/2023]
Abstract
The purpose of this study was to investigate the effect of oxidation on the physicochemical properties of gelatin and gelatin gels. Porcine skin gelatin was oxidized with different concentrations of H2O2 (0-30 mM). Upon oxidation of gelatin, a significant modification of amino acid residues including glycine, proline, hydroxyproline, and hydroxylysine occurred. Zeta-potential, ordered secondary structure and the fraction of triple-helix decreased, while particle size and surface hydrophobicity increased. Gels made from oxidized gelatin showed a looser network structure indicated by scanning electron microscope, and the gels had a weakened mechanical strength and water-holding as compared to non-oxidized gelatin gels. Based on these results, a mechanism of how oxidation affects the gelatin gel properties was proposed: Oxidation-induced increase of hydrophobicity and decrease of net charges promoted aggregation between gelatin molecules, thereby limiting the formation of triple-helix, which subsequently leads to a loose network structure and eventually a weakened gel strength and water-holding capacity.
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Affiliation(s)
- Xu Wanjun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yu Qingqing
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhang Yaqi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Fu Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Cheng Qiaoyu
- Jingjiang College, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Gao Ruichang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Bao Yulong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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Jeong MS, Cho SJ. Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate. Food Res Int 2024; 177:113912. [PMID: 38225149 DOI: 10.1016/j.foodres.2023.113912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
In this study, alkaline pH-shifting modified the globular structure of mung bean protein isolate (MBPI) to form flexible and stretched structures. In contrast, acidic pH-shifting increased the rigidity of MBPI. The increased flexibility (at the level of the secondary structure) and newly exposed intermolecular amino acid groups induced by alkaline pH-shifting improved the water holding capacity and gelation properties of proteins. Specifically, MBPI treated at pH 12 (MP12) showed the most flexible structure and highest water holding capacity and gel formation properties (least gelation concentration). The water-holding capacity of native MBPI increased from 1.56 g/g to 4.81 g/g, and its least gelation concentration decreased from 22 % to 15 % by pH-shifting at pH 12. Furthermore, MP12 formed stronger and more elastic heat-induced gels than native MBPI. We identified significant differences in the structural properties and water holding capacity, and gelation properties of acidic and alkaline pH-shifted MBPI and investigated the gelation properties of MP12 including rheological and morphological analyses. Our findings can facilitate the use of mung beans as a protein source in a wide range of food applications, including plant-based and processed meats.
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Affiliation(s)
- Min-Soo Jeong
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
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Xu B, Zhang Q, Zhang Y, Yang X, Mao Y, Luo X, Hopkins DL, Niu L, Liang R. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Meat Sci 2023; 206:109326. [PMID: 37774478 DOI: 10.1016/j.meatsci.2023.109326] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/29/2023] [Accepted: 09/02/2023] [Indexed: 10/01/2023]
Abstract
The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.
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Affiliation(s)
- Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Qingwei Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | | | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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Zhang H, Wang G, Du J, Pei X, Du P, Zhou L. Effects of several polymeric materials on the improvement of the sandy soil under rainfall simulation. J Environ Manage 2023; 345:118847. [PMID: 37673010 DOI: 10.1016/j.jenvman.2023.118847] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/08/2023] [Accepted: 08/17/2023] [Indexed: 09/08/2023]
Abstract
Poor cementation between soil particles is a fundamental cause of soil erosion and desertification. In recent decades, many polymers have been used to cement soil particles and improve the physical and chemical properties of soils. The contributions of polymers with different structures and functional groups to soil improvement vary considerably. In this study, a mixture comprising polyacrylamide (PAM), sodium polyacrylate (PAAS), hydroxypropyl methylcellulose (HPMC), and polyvinyl alcohol (PVA) was investigated to meet the requirements of soil water retention, erosion resistance, and plant growth. The results showed that the time required for the modified soil to reach drought conditions was extended by 4-7 days. The PAM/HPMC, PAM/PVA and PAM/PAAS experimental groups reduced the erosion rate by 99.57%, 98.3% and 96.38%, respectively, compared to that of the control group. The belowground plant biomass was significantly increased by PAM/HPMC, PAM/PAAS, and PAM/PVA, with increases of 115.92%, 145.23%, and 205.67%, respectively. HPMC contributed more to the soil erosion resistance and water-holding capacity, PAAS improved the soil porosity substantially, and PVA significantly increased the plant biomass. The rigid structures of the polymer chains enhanced the structural stability of the soil, and the hydrophilic functional groups increased the hydrophilicity of the amended soil. This study indicates different polymers that may be used to improve soil properties.
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Affiliation(s)
- Hongli Zhang
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection, Chengdu University of Technology, Chengdu, Sichuan 610059, China; College of Ecology and Environment, Chengdu University of Technology, Chengdu, Sichuan 610059, China
| | - Guanghui Wang
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection, Chengdu University of Technology, Chengdu, Sichuan 610059, China
| | - Jie Du
- Jiuzhaigou Administrative Bureau, Zhangzha Town, Jiuzhaigou County, Sichuan 623402, China
| | - Xiangjun Pei
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection, Chengdu University of Technology, Chengdu, Sichuan 610059, China; College of Ecology and Environment, Chengdu University of Technology, Chengdu, Sichuan 610059, China
| | - Peng Du
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection, Chengdu University of Technology, Chengdu, Sichuan 610059, China; College of Ecology and Environment, Chengdu University of Technology, Chengdu, Sichuan 610059, China
| | - Lihong Zhou
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection, Chengdu University of Technology, Chengdu, Sichuan 610059, China; College of Ecology and Environment, Chengdu University of Technology, Chengdu, Sichuan 610059, China.
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Xie Y, Zhou K, Chen B, Ma Y, Tang C, Li P, Wang Z, Xu F, Li C, Zhou H, Xu B. Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays. Food Chem 2023; 428:136786. [PMID: 37429235 DOI: 10.1016/j.foodchem.2023.136786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 06/06/2023] [Accepted: 06/30/2023] [Indexed: 07/12/2023]
Abstract
This study investigated the impact of low-voltage electrostatic field-assisted freezing on the water-holding capacity of beef steaks. The enhances mechanism of water-holding capacity by electrostatic field was elucidated through the detection of dynamic changes in the myofilament lattice and the construction of an in vitro myosin filaments model. The findings demonstrated that the disorder of the myofilament array, resulted from the aggregation of myosin filaments during freezing, is a crucial factor responsible for the water loss. The intervention of the electrostatic field can effectively reduce the myofibril density by 18.7%, while maintaining a regular lattice array by modulating electrostatic and hydrophobic interactions between myofibrils. Moreover, the electrostatic field significantly inhibited the migration of immobilized water to free water, thus resulting in an increase in the water-holding capacity of myofibrils by 36%. This work provides insights into the underlying mechanisms of water loss in frozen steaks and its regulation.
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Affiliation(s)
- Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cheng Tang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Xu Y, Qi J, Yu M, Zhang R, Lin H, Yan H, Li C, Jia J, Hu Y. Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels. Food Chem 2023; 423:136348. [PMID: 37201258 DOI: 10.1016/j.foodchem.2023.136348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/23/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.
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Affiliation(s)
- Ying Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jun Qi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Manman Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ruishu Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Yan
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- National Key Laboratory for Meat Quality Control and New Resource Creation, Yurun Group, Nanjing 210041, China
| | - Jingmin Jia
- Suzhou Fuliji Liulaoer Roast Chicken Co., Ltd, Suzhou 234101, China
| | - Yong Hu
- Anhui Youzhi Youwei Food Co., Ltd, Ma'anshan 238253, China
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Bai X, Yin F, Ru A, Tian W, Chen Q, Chai R, Liu Y, Cui W, Li J, Yin M, Zhu C, Zhao G. Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle. Meat Sci 2023; 202:109201. [PMID: 37120977 DOI: 10.1016/j.meatsci.2023.109201] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 02/27/2023] [Accepted: 04/21/2023] [Indexed: 05/02/2023]
Abstract
The present study investigated the effect of slaughter age (2.43 ± 0.20, 4.15 ± 0.19, 6.62 ± 0.18, 10.59 ± 0.74 years) and postmortem aging time (1, 24, and 72 h) on the tenderness and water-holding capacity (WHC) of yak longissimus thoracis muscles to determine the most suitable age for slaughter to ensure product consistency. Under conventional postmortem aging conditions (4 °C), muscles of each age group exhibited the effect of cold shortening. Once the cold shortening occurred, the age effect on thickening muscle fiber and developing cross-links of collagen, considered to intensify the meat toughness, became less important. Owing to greater carcass weight and intramuscular fat, muscles of the older carcass (over 6-year-old) were less influenced by the cold shortening effect during the chilling process and showed lessened sarcomere contraction, delayed formation of drip loss channels, and increased level of myofibril fragmentation index (MFI) and myofiber structural disintegration, resulting in greater tenderness and WHC, especially 6-7 years group. Aging of 72 h structurally disintegrated the collagen cross-linking and integrity of muscle fibers and elevated the MFI, improving the meat tenderness. Therefore, the suitable slaughter age for yak is 6-7 years old and after 72 h aging, improved quality of yak meat can be obtained.
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Affiliation(s)
- Xueyuan Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Feng Yin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Ang Ru
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou 450002, China
| | - Qingwen Chen
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Rong Chai
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Wenming Cui
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Mancai Yin
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Chaozhi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
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10
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Liu J, Hu Z, Ma Q, Yang C, Zheng A, Liu D. Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis. Meat Sci 2023; 202:109202. [PMID: 37150068 DOI: 10.1016/j.meatsci.2023.109202] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 11/15/2022] [Accepted: 04/21/2023] [Indexed: 05/09/2023]
Abstract
Low molecular weight iron (LMW-Fe)-mediated oxidative stress from heme degradation may reduce beef water-holding capacity (WHC). However, the underlying mechanism of heme degradation is still unknown. In the present study, we assessed the WHC, tissue morphology, reactive oxygen species (ROS), apoptosis, heme oxygenase(HMOX) 1 expression, and ferroptosis characteristics of beef chilled at 4 °C for 6 days. Results showed that water loss increased and WHC decreased during beef storage (P < 0.05). Increased protein and mRNA expression of HMOX1 promoted the decomposition of heme and facilitated the liberation of iron ions (P < 0.05), and excess LMW-Fe was associated with ROS formation, depletion of glutathione, and inhibition of glutathione peroxidase 4 activity (P < 0.05). Muscle tissue showed typical features of ferroptosis, including expression of ferroptosis-related genes, malondialdehyde accumulation, and structural damage to mitochondria (P < 0.05). It was also found that HMOX1 and the heme pathway-mediated ferroptosis were associated with structural changes in myofibrils and reduced WHC in chilled beef.
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Affiliation(s)
- Jun Liu
- College of Life Sciences, Hubei Normal University, 435002, Huangshi, China; College of animal science and technology, Ningxia University, 750021 Yinchuan, China
| | - Ziying Hu
- College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China
| | - Qin Ma
- College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China
| | - Chaoyun Yang
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia University, 750021 Yinchuan, China
| | - Anran Zheng
- College of animal science and technology, Ningxia University, 750021 Yinchuan, China; College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China
| | - Dunhua Liu
- College of animal science and technology, Ningxia University, 750021 Yinchuan, China; College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China.
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11
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Lyu J, Puolanne E, Ertbjerg P. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation. Meat Sci 2023; 198:109094. [PMID: 36608417 DOI: 10.1016/j.meatsci.2022.109094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/03/2023]
Abstract
The effect of pre-rigor temperature incubation on the activity and distribution in sarcoplasmic and myofibrillar fractions of calpains, and meat quality attributes was investigated. Porcine longissimus thoracis muscles were incubated pre-rigor at 14, 22, 30 and 38 °C to 6 h postmortem, followed by another 2 h incubation at 14 °C. Thereafter, muscles were stored at 2 °C for 1 or 4 days. With higher pre-rigor temperature, sarcoplasmic Ca2+ concentration, purge loss and myofibril-bound calpain-1 content increased, while shear force declined. Water-holding capacity of isolated myofibrils was lower after pre-rigor incubation at 38 °C. Desmin and troponin T degradation, and myofibril fragmentation was greater upon incubation of isolated myofibrils with added Ca2+ in the order 800 μM Ca2+ > 40 μM Ca2+ > no Ca2+, suggesting that calpain-1 and calpain-2 were associated to myofibrils and proteolytically active with sufficient Ca2+. Activity of myofibril-bound calpain-1 in muscle incubated pre-rigor at 22 and 30 °C were higher than when incubated at 14 and 38 °C. These results indicate that calpains translocate from the sarcoplasm onto myofibrils with higher pre-rigor temperature to 30 °C and the proteolytic potential of myofibril-associated calpains is thereby increased.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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12
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Ogunro OB, Ofeniforo EB, Fakayode AE. Quercetin-3-O-β-D-glucopyranoside-rich fraction demonstrated efficacy against infectious, secretory, and osmotic models of diarrhoeal rats. J Genet Eng Biotechnol 2023; 21:36. [PMID: 36943553 PMCID: PMC10030725 DOI: 10.1186/s43141-023-00489-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 03/12/2023] [Indexed: 03/23/2023]
Abstract
BACKGROUND The prevalence of diarrhoea remains high despite efforts by governments and NGOs to reverse trend. This study investigated the antidiarrhoeal activity and mechanism of Spondias mombin leaf fraction rich in quercetin-3-O-β-D-glucopyranoside (Q3G-RF) because of the acclaimed therapeutic efficacy. Secretory, osmotic, and infectious diarrhoea models using castor oil, magnesium sulphate, and Shigella flexneri respectively were evaluated at the doses of 100, 200, and 400 mg/kg in Wistar rats. Enteropathy was induced with castor oil and magnesium sulphate, while gastrointestinal motility was determined with charcoal meal. RESULTS Findings showed no mortality after 14 days of experimental period and no significant changes in behaviour, food, and water consumption. Relative to control, Q3G-RF inhibited the three models of diarrhoea, enteropathy, and gastrointestinal motility; bacterial colonies were reduced by Q3G-RF, while it improved the relative body weight of the animals. Q3G-RF also increased the intestinal concentration/activity of glucose, total protein, and Na+-K+ ATPase but reduced the concentration of TNF-α, PGE2, IL-1β, nitric oxide, Na+, K+, and Cl- in the diarrhoeal models. The intestinal fluid level of K+, Na+, and Cl- was significantly decreased by Q3G-RF in the enteropathy model. Length of the small intestine in the motility model was also increased by Q3G-RF, while peristaltic index and inhibition of peristalsis were reduced. CONCLUSION Overall, quercetin-3-O-β-D-glucopyranoside from Spondias mombin leaves demonstrated efficacy against infectious, secretory, and osmotic form of diarrhoeal and further justified its traditional use in the treatment of diarrhoea due to its antimotility, antisecretory, and antimicrobial properties by mechanism related to enhanced Na+-K+ ATPase, repressed nitric oxide, and suppressed prostaglandins.
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Affiliation(s)
- Olalekan Bukunmi Ogunro
- Department of Biological Sciences, KolaDaisi University, Ibadan, 200213, Nigeria.
- Department of Biochemistry, University of Ilorin, Ilorin, 240222, Nigeria.
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13
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Lin W, Guo J, Zeng J, Chen R, Ngo HH, Nan J, Li G, Ma J, Ding A. Enhanced sludge dewaterability by ferrate/ferric chloride: The key role of Fe(IV) on the changes of EPS properties. Sci Total Environ 2023; 858:159562. [PMID: 36273561 DOI: 10.1016/j.scitotenv.2022.159562] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/15/2022] [Accepted: 10/15/2022] [Indexed: 06/16/2023]
Abstract
The complex characteristics of extracellular polymeric substances (EPS) seriously affect the improvement of sludge dewaterability. Ferrate (Fe(VI))/ferric chloride (Fe(III)) was applied through its strong oxidability to effectively enhance sludge dewaterablity by changing the properties of EPS in this study. Results confirmed that water content (WC), specific resistance to filtration (SRF) and capillary suction time (CST) fell from 82.8 %, 9.3 × 1010 s2/g and 35.1 s to 76.1 %, 2.6 × 1010 s2/g and 16.2 s, respectively, when adding 12 mg Fe(VI)/g VSS and 12 mg Fe(III)/g VSS with the dosing interval of 5 min. Investigations of the mechanism strongly suggested that Fe(VI) was successfully catalyzed by Fe(III), promoting the generation of methyl phenyl sulfone (PMSO2) and facilitating the electron transfer, with Fe(IV) having the major role in the oxidation process. Furthermore, sludge water-holding capacity and hydrophilicity waned after oxidation due to the destruction of EPS structure, which promoted the decrement of bound water to enhance the discharge of sludge water, so as to improve the efficiency of dewatering.
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Affiliation(s)
- Wei Lin
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - Junmin Guo
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - Jie Zeng
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - Renglu Chen
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - Huu Hao Ngo
- Faculty of Engineering, University of Technology Sydney, P.O. Box 123, Broadway, Sydney, NSW 2007, Australia
| | - Jun Nan
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - Guibai Li
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - Jun Ma
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China
| | - An Ding
- State Key Laboratory of Urban Water Resource and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, 150090, Harbin, P.R. China.
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14
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Marimuthu S, Rajendran K. Structural and Functional Characterization of Exopolysaccharide Produced by a Novel Isolate Bacillus sp. EPS003. Appl Biochem Biotechnol 2023. [PMID: 36705841 DOI: 10.1007/s12010-023-04368-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 01/28/2023]
Abstract
An exopolysaccharide (EPS)-producing soil bacterium was isolated and characterized using 16S rRNA as Bacillus sp. EPS003. EPS was precipitated using ethanol and % composition of total carbohydrate, and protein was determined. Monosaccharide composition was identified using thin layer chromatography (TLC), and it was found to be a levan. Fourier transform infrared (FTIR) spectrum revealed the peaks for carboxyl, hydroxyl, and amide functional groups. 1H nuclear magnetic resonance (NMR) spectrum further confirmed the presence of fructose monomer. Field emission scanning electron microscopic images (FE-SEM) revealed porous and amorphous characteristics of EPS which was further confirmed with broad peaks in X-ray diffraction (XRD) spectrum. Elemental composition was determined using energy-dispersive X-ray analysis (EDAX). Thermogravimetric analysis (TGA) of EPS resulted in a residual mass of 33.81% at 548 °C indicating high thermal stability. In addition, solubility index and water-holding capacity of EPS were found to be 56% and 264%, respectively, making EPS suitable for various applications. Further, antioxidant potential of EPS was studied using hydroxyl and DPPH radical scavenging assays. In vitro cytotoxicity assessment using L929 cells and SK-MEL-3 cell lines clearly indicated that the EPS produced by the novel isolate Bacillus sp. EPS003 could serve as a potential anticancer agent.
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15
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Zhao G, Bai X, Tian W, Ru A, Li J, Wang H, Wang K, Xiao K, Zhu C, Li H. The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Sci 2022; 184:108664. [PMID: 34653805 DOI: 10.1016/j.meatsci.2021.108664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/03/2023]
Abstract
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 cattle which were randomly allocated to different combinations of each treatment level. ST2, compared with ST1, increased ultimate pH from 6.05 to 6.23 and blood adrenaline levels while deteriorating beef color. ST2 also improved the water-holding capacity (WHC), exhibiting more immobilized water and less free water. Finally, it promoted protein unfolding and the conversion of α-helix to random coil, thus producing tenderer beef. In contrast, results indicated that ET either decreased pHu in ST1 groups or relieved pre-slaughter stress in ST2 groups. ES accelerated pH1 drop with maximum efficiency in an ST1-ET combination, but it did not alter pHu. In addition, ES decreased WHC with an enlarged relaxation time for bound water while causing beef tenderization through protein unfolding. ST1-ET(-ES/NES) maximized pHu reduction and provided an alternative for dark-cutting prevention in cold weather.
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16
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Nguyen VH, Seon JY, Qasim GH, Fareed H, Hong Y, Han S. Applying the diffusive gradient in thin films method to assess soil mercury bioavailability to the earthworm Eisenia fetida. Environ Sci Pollut Res Int 2021; 28:39840-39852. [PMID: 33765261 DOI: 10.1007/s11356-021-13344-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Accepted: 03/03/2021] [Indexed: 06/12/2023]
Abstract
This study assessed the critical soil characteristics affecting mercury (Hg) bioavailability to the earthworm Eisenia fetida using the diffusive gradient in thin films (DGT) method. The soil samples were collected from a tributary of the Hyeongsan River contaminated with industrial waste and landfill leachates called Gumu Creek. The Hg concentration in the soil had a range of 0.33-170 μg g-1 (average 33 ± 56 μg g-1), and the Hg concentration of earthworms incubated in the soils was 0.83-11 μg g-1 (average 2.9 ± 3.2 μg g-1). When correlation analysis was used to detect the key variables among the soil properties related to Hg accumulation in the soils, earthworms, and resins, the water-holding capacity, which is covaried with the organic matter content, was determined to be a primary factor in increasing Hg accumulation in the soils, earthworms, and resins. However, the experimentally determined earthworm bioaccumulation factor and the DGT accumulation factor were negatively affected by the water-holding capacity. Therefore, the water-holding capacity played a dual role in the Gumu Creek deposits: increasing the soil Hg concentration and decreasing Hg bioavailability and leachability. Further, the DGT-Hg flux was positively correlated with the Hg concentration in earthworms (r = 0.93). Although the earthworm accumulation of Hg is not processed by passive diffusion, this study proves that the DGT method is promising for predicting soil Hg bioavailability to the earthworm E. fetida, and the water-holding capacity simultaneously regulates Hg availability to the DGT and the earthworms.
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Affiliation(s)
- Viet Huu Nguyen
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju, 61005, Republic of Korea
| | - Jae-Young Seon
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju, 61005, Republic of Korea
- HAEYANG ENERGY Co., 59, Sonjae-ro 287, Gwangsan-gu, Gwangju, Republic of Korea
| | - Ghulam Hussain Qasim
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju, 61005, Republic of Korea
| | - Hasan Fareed
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju, 61005, Republic of Korea
| | - Yongseok Hong
- Department of Environmental Engineering, Korea University Sejong Campus, Sejong-si, 30019, Republic of Korea
| | - Seunghee Han
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju, 61005, Republic of Korea.
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17
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Yin S, Chen W, Wang Y. Effect of mixed bacteria on cemented tailings backfill: Economic potential to reduce binder consumption. J Hazard Mater 2021; 411:125114. [PMID: 33858094 DOI: 10.1016/j.jhazmat.2021.125114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 01/10/2021] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
Tailings used as backfilling material in the presence of mixed bacteria are discussed, and the relationship between mixed bacteria and compressive strength, size variation, water-holding capacity is analyzed in this study. The results illustrate a strong improving response of mixed bacteria with enhanced compressive strength, small size variation and low water-holding capacity of cemented tailings backfill (CTB) specimens. The binder dosage and mixed bacteria proportion have great influence on CTB specimens, which indicate that with the increase of mixed bacteria proportion and binder dosage, compressive strength increased obviously. The maximum compressive strength (4.01 MPa) is obtained in the presence of 100.00% mixed bacteria in contrast to only 2.79 MPa in its absence. Samples added high mixed bacteria proportion yield low water-holding capacity and small size variation. 16S rDNA analysis illustrates that bacteria community is influenced significantly during experiment. Further, possible reaction mechanism is proposed suggesting the possible role of mixed bacteria as promoter to form precipitation (KFe3(SO4)2(OH)6, (NH4)Fe3(SO4)2(OH)6 and (KH3O)4Fe3(SO4)2(OH)6), which reduces tiny cracks in CTB specimens. The technique of using mixed bacteria to reduce binder consumption in this study shows economic benefits to some extent.
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Affiliation(s)
- Shenghua Yin
- Key Laboratory of Ministry of Education for High-Efficient Mining and Safety of Metal, University of Science and Technology Beijing, Beijing 100083, China; School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Wei Chen
- Key Laboratory of Ministry of Education for High-Efficient Mining and Safety of Metal, University of Science and Technology Beijing, Beijing 100083, China; School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China.
| | - Yatian Wang
- School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China
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18
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Liu J, Arner A. Longitudinal vibration interferes with cross-bridge attachment and prevents muscle fibre shrinkage under PSE-like conditions. Meat Sci 2021; 179:108558. [PMID: 34020220 DOI: 10.1016/j.meatsci.2021.108558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 10/21/2022]
Abstract
The impact of longitudinal vibration on cross-bridge attachments between myofilaments was investigated in single fibres and intact muscle. Sinusoidal length vibration (frequency 50 Hz, amplitude 5% of fibre length) reduced active force by 40% when fibres were activated by elevation of [Ca2+], but did not alter the force when fibres were in rigor state. When vibrated for 30 min in rigor at pH 5.5 and 38 °C (PSE conditions), the lateral shrinkage of the fibres was significantly reduced, suggesting a potential positive influence of vibration on water-holding capacity. In whole muscle incubated at 38 °C until 8 h post mortem, the progress of rigor onset was accessed by measuring the increase in muscle stiffness. Vibration applied 3-5 h post mortem postponed rigor development, but did not have significant influence on water-holding capacity compared with non-vibrated conditions. In conclusion, the results suggest that muscle vibration can be a future technique to delay rigor development and prevent muscle fibre shrinkage and PSE development after slaughter.
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Affiliation(s)
- Jiao Liu
- College of Life Sciences, South-Central University for Nationalities, Wuhan, China; Div. Thoracic Surgery, Dept. Clinical Sciences, Lund University, Lund, Sweden.
| | - Anders Arner
- Div. Thoracic Surgery, Dept. Clinical Sciences, Lund University, Lund, Sweden.
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19
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Nakanishi T, Watanabe K, Erickson L, Kawahara S. Antemortem inhibition of phosphoinositide 3-kinase causes changes in meat quality traits in broiler chickens. Domest Anim Endocrinol 2021; 75:106603. [PMID: 33453567 DOI: 10.1016/j.domaniend.2020.106603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 12/14/2020] [Accepted: 12/14/2020] [Indexed: 11/28/2022]
Abstract
Phosphoinositide 3-kinase (PI3K) is an enzyme that mediates endocrinological responses, such as intracellular signaling of insulin and growth factors, and plays important roles in muscle homeostasis and growth. In this study, the effect of antemortem PI3K activity on meat quality traits was investigated using broiler chickens whose PI3K was inhibited pharmacologically. Breast and thigh muscles were harvested from broilers treated with the PI3K inhibitor wortmannin, and meat quality traits were evaluated by determination of color, water-holding capacity, and breaking strength. The pH and concentrations of glycogen and free amino acids were also investigated as determinants of the chemical properties of meat. The results indicated that antemortem PI3K inhibition by wortmannin modified breast muscle color with lower L∗ values (P < 0.05) and b∗ values (P < 0.05) and higher a∗ values (P < 0.05). Antemortem PI3K inhibition also increased the water-holding capacity of breast muscles (P < 0.05), although breaking strength was not much affected. In addition, antemortem PI3K inhibition increased the concentrations of free amino acids in breast muscles, especially arginine (P < 0.05) and glutamic acid (P < 0.05). Similar effects were observed in thigh muscles. Lower glycogen levels at sacrifice (P < 0.05) and the resultant higher pH during the postmortem period (P < 0.05) were associated with PI3K inhibition-induced changes in meat quality traits. The wortmannin-treated muscles shared certain features with dark, firm, and dry meat which is a common abnormal meat. These findings suggest that antemortem PI3K activity contributes to meat quality traits and is involved in the molecular mechanism of the production of meat quality abnormalities.
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Affiliation(s)
- T Nakanishi
- Faculty of Agriculture, Department of Biochemistry and Applied Biosciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan
| | - K Watanabe
- Faculty of Agriculture, Department of Biochemistry and Applied Biosciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan
| | - L Erickson
- Department of Biology, Harold Washington City College of Chicago, 30 E. Lake St, Chicago, IL 60601, USA; Department of Health Sciences, Blitstein Institute of Hebrew Theological College, 2606 W. Touhy Ave, Chicago, IL 60645, USA
| | - S Kawahara
- Faculty of Agriculture, Department of Biochemistry and Applied Biosciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan.
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20
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Zhang Y, Magro A, Puolanne E, Zotte AD, Ertbjerg P. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C. Meat Sci 2021; 176:108468. [PMID: 33636547 DOI: 10.1016/j.meatsci.2021.108468] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/05/2021] [Accepted: 02/10/2021] [Indexed: 11/30/2022]
Abstract
This study aimed to investigate the effect of storage at -3 °C on myofibrillar protein in fast or slow frozen pork. Five pork loins at 48 h post-mortem were subjected to either fast (cold metal plate/-80 °C) or slow freezing (still air/-20 °C) followed by storage at -3 °C for 0, 1, 3, and 7 days before thawing. Freezing rate significantly influenced myofibrillar proteins within 3 days at -3 °C, evidenced by higher thaw loss, higher surface hydrophobicity and reduced water-holding of myofibrils, and accelerated appearance of a myosin-4 fragment (160 kDa) in slow freezing. However, these observed differences disappeared after 7 days of storage at -3 °C. The meat pH after thawing did not differ between fast and slow freezing rate. However, the pH values after thawing in both groups decreased with extended storage at -3 °C. Our results suggest that the beneficial effects of fast freezing are gradually lost by holding at -3 °C due to more extensive protein denaturation.
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Affiliation(s)
- Yuemei Zhang
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Arianna Magro
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Padova, Italy
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Padova, Italy
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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21
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Wang X, Wang L, Yang K, Wu D, Ma J, Wang S, Zhang Y, Sun W. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure. Food Chem 2021; 350:129265. [PMID: 33610837 DOI: 10.1016/j.foodchem.2021.129265] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 01/16/2021] [Accepted: 01/31/2021] [Indexed: 01/04/2023]
Abstract
This study was to explore effects of hot air assisted or not assisted radio frequency (RF, 27.12 MHz, 1.4 kW) heating with different electrode gaps (100 mm, 120 mm, and 140 mm) on the water-holding capacity (WHC) of myofibrillar protein (MP) gel and to understand the underlying mechanism through chemical forces, water distribution, and structure. The results showed that the MP gels heated by RF (100 mm) had the highest WHC and uniform gel network structure. As for RF with 100 mm electrode gap, the increased ionic and hydrogen bonds might be conducive to the WHC compared to water bath heating, which was verified by Low-field nuclear magnetic resonance results that the free water converted into the immobilized water. Raman spectroscopy results revealed that RF (100 mm) induced the self-assembly of β-sheet to α-helix, which conduced to the stable and ordered gel network structure.
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Affiliation(s)
- Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
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22
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Shen L, Li J, Lv L, Zhang L, Bai R, Zheng T, Zhang Q. Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process. J Food Sci Technol 2021; 58:175-185. [PMID: 33505062 DOI: 10.1007/s13197-020-04527-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
The influences of spray-drying and freeze-drying processes on functional properties of ginkgo seed proteins (GSP) were systematically investigated. It was revealed that GSP dried by spray (SGSP) displays an significantly improved water holding capacity and superior emulsifying properties than the freezing-drying GSP (FGSP), whereas, the oil binding capacity is higher in FGSP. The difference in properties of SGSP and FGSP can be attributed to their different structural characteristics. Comparing with FGSP, SGSP was demonstrated having more disulfide bonds, more amorphous and less ordered structure, accounted for big differences in functional properties. With the outstanding functional characteristics, GSP could be potentially applied in oil-in-water type food system, such as milk and mayonnaise. Finally, it is important to choose the suitable drying method according to the requirements of the specific food system.
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Affiliation(s)
- Li Shen
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Jianlin Li
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Li Zhang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Rong Bai
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Tiesong Zheng
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Qiuting Zhang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
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23
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Ribeiro FA, Lau SK, Furbeck RA, Herrera NJ, Henriott ML, Bland NA, Fernando SC, Subbiah J, Sullivan GA, Calkins CR. Ultimate pH effects on dry-aged beef quality. Meat Sci 2021; 172:108365. [PMID: 33223267 DOI: 10.1016/j.meatsci.2020.108365] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/21/2020] [Accepted: 10/28/2020] [Indexed: 01/04/2023]
Abstract
This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.
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24
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Zhang Y, Puolanne E, Ertbjerg P. Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength. Food Chem 2021; 338:128017. [PMID: 32927203 DOI: 10.1016/j.foodchem.2020.128017] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 09/01/2020] [Accepted: 09/02/2020] [Indexed: 12/30/2022]
Abstract
This study aims at providing new insight on protein denaturation in freezing-thawing. Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface hydrophobicity. One additional freezing-thawing cycle at slow freezing rate caused appearance of a 160 kDa myosin-4 fragment in SDS-PAGE, further decreased water-holding of myofibrils and increased surface hydrophobicity. Fresh minced pork was exposed to either high salt (2 M KCl) only or high salt with lower pH to mimic conditions in freezing. Exposure to high salt only increased water-holding of myofibrils and hence did not reproduce myofibrillar protein changes in freezing. Exposure to combinations of lower pHs and high salt decreased water-holding and increased surface hydrophobicity, suggesting myofibrillar protein denaturation occurred by a comparable mechanism as in freezing-thawing. We propose that exposure to decreased pH combined with high solute concentrations in the unfrozen water of frozen meat is the primary cause of myofibrillar protein denaturation in frozen-thawed meat.
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25
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Tuell JR, Seo JK, Kim YHB. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties. Meat Sci 2020; 170:108248. [PMID: 32736287 DOI: 10.1016/j.meatsci.2020.108248] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/10/2020] [Accepted: 07/20/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Patties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M. semitendinosus) frozen at different methods including still-air freezing (SAF), blast freezing (BF), and cryogenic freezing (CF). Then, patties were subjected to additional freezing treatments. Frozen/thawed patties exhibited increased cooking loss, springiness, and chewiness, lipid and protein oxidation, and decreased protein solubility compared to unfrozen counterparts (P < .05). However, patties from CF legs maintained similar protein solubility and lipid/protein oxidation compared to unfrozen controls (P > .05), while significantly minimizing sub-primal thawing loss and oxidation compared to patties from SAF. The results of the present study suggest the importance of initial freezing rate of sub-primals with subsequent freezing on quality characteristics of frozen/thawed meat patties.
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Affiliation(s)
- Jacob R Tuell
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Jin-Kyu Seo
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA; Division of Applied Life Science (BK 21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
| | - 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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26
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Hallam J, Berdeni D, Grayson R, Guest EJ, Holden J, Lappage MG, Prendergast-Miller MT, Robinson DA, Turner A, Leake JR, Hodson ME. Effect of earthworms on soil physico-hydraulic and chemical properties, herbage production, and wheat growth on arable land converted to ley. Sci Total Environ 2020; 713:136491. [PMID: 31962242 DOI: 10.1016/j.scitotenv.2019.136491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 12/29/2019] [Accepted: 12/31/2019] [Indexed: 06/10/2023]
Abstract
Effects of earthworms on soil physico-hydraulic and chemical properties, herbage production and wheat growth in long-term arable soils following conversion to ley were investigated. Seven intact soil monoliths were collected from each of four arable fields. One monolith per field served as a control. The other six were defaunated by deep-freezing; three were left defaunated (DeF) and three (DeF+E) were repopulated with earthworms to mimic pasture field density and diversity. The monoliths were planted with a grass-clover ley and inserted into pre-established ley strips in their original fields for 12 months. Hydraulic conductivity measurements at -0.5 cm tension (K0.5) were taken five times over the year. K0.5 significantly increased in summer 2017 and spring 2018 and decreased in winter 2017-18. K0.5 was significantly greater (47%) for DeF+E than DeF monoliths. By the end of the experiment, pores >1 mm diameter made a significantly greater contribution to water flow in DeF+E (98%) than DeF (95%) monoliths. After only a year of arable to ley conversion, soil bulk density significantly decreased (by 6%), and organic matter (OM) content increased (by 29%) in the DeF treatments relative to the arable soil. Earthworms improved soil quality further. Compared to DeF monoliths, DeF+E monoliths had significantly increased water-holding capacity (by 9%), plant-available water (by 21%), OM content (by 9%), grass-clover shoot dry biomass (by 58%), water-stable aggregates >250 μm (by 15%) and total N (by 3.5%). In a wheat bioassay following the field experiment, significantly more biomass (20%) was produced on DeF+E than DeF monolith soil, likely due to the changed soil physico-hydraulic properties. Our results show that earthworms play a significant role in improvements to soil quality and functions brought about by arable to ley conversion, and that augmenting depleted earthworm populations can help the restoration of soil qualities adversely impacted by intensive agriculture.
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Affiliation(s)
- Jamal Hallam
- University of York, Department of Environment and Geography, Wentworth Way, Heslington, York YO10 5NG, UK; National Institute of Agricultural Research of Morocco, Avenue des FAR. B.P. 124 CRRA, Agadir, Morocco.
| | - Despina Berdeni
- The University of Sheffield, Department of Animal and Plant Sciences, Sheffield S10 2TN, UK.
| | - Richard Grayson
- School of Geography, University of Leeds, Leeds LS2 9JT, UK.
| | - Emily J Guest
- The University of Sheffield, Department of Animal and Plant Sciences, Sheffield S10 2TN, UK.
| | - Joseph Holden
- School of Geography, University of Leeds, Leeds LS2 9JT, UK.
| | | | - Miranda T Prendergast-Miller
- University of York, Department of Environment and Geography, Wentworth Way, Heslington, York YO10 5NG, UK; Department of Geography and Environmental Sciences, Northumbria University, Newcastle upon Tyne, NE1 8ST, UK.
| | - David A Robinson
- Centre for Ecology & Hydrology, Deiniol Road, Bangor LL57 2UW, UK.
| | - Anthony Turner
- The University of Sheffield, Department of Animal and Plant Sciences, Sheffield S10 2TN, UK.
| | - Jonathan R Leake
- The University of Sheffield, Department of Animal and Plant Sciences, Sheffield S10 2TN, UK.
| | - Mark E Hodson
- University of York, Department of Environment and Geography, Wentworth Way, Heslington, York YO10 5NG, UK.
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27
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Câmara AKFI, Vidal VAS, Santos M, Bernardinelli OD, Sabadini E, Pollonio MAR. Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy. Meat Sci 2020; 163:108085. [PMID: 32088609 DOI: 10.1016/j.meatsci.2020.108085] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 02/05/2020] [Accepted: 02/10/2020] [Indexed: 11/18/2022]
Abstract
This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.
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Affiliation(s)
- Ana Karoline Ferreira Ignácio Câmara
- Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil
| | - Vitor André Silva Vidal
- Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil
| | - Mirian Santos
- Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil
| | - Oigres Daniel Bernardinelli
- Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil
| | - Edvaldo Sabadini
- Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil
| | - Marise Aparecida Rodrigues Pollonio
- Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil.
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28
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López-Pedrouso M, Franco D, Serrano MP, Maggiolino A, Landete-Castillejos T, De Palo P, Lorenzo JM. A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality. J Proteomics 2019; 205:103422. [PMID: 31228583 DOI: 10.1016/j.jprot.2019.103422] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/04/2019] [Accepted: 06/17/2019] [Indexed: 12/21/2022]
Abstract
The positive perception of deer meat among consumers is growing. Consequently, further efforts are needed to control its meat quality. Specifically, the aim of this study was to search protein biomarkers in connection with tenderness and intramuscular fat (IMF) content of Iberian wild red deer (Cervus elaphus) meat. Twelve venison samples classified as tender, intermediate and tough meat, as well as with different IMF were studied, using quantitative proteomic by SWATH-MS combined with bioinformatic analyses. The study of muscle proteome showed significant differences among these three groups of meat samples, since five differentially abundant proteins (IVD, LAMB1, MYL3, SDHC and SDHA) and six (FABP4, IVD, LAMB1, MYL3, CRYZ and SERPINB6) were strongly correlated with tenderness and IMF, respectively. The proteomic approach provides protein biomarkers linked to venison meat quality and marked changes in proteins related to oxidoreductase complex in skeletal muscle. SIGNIFICANCE: Meat tenderness and IMF are major concerns in game meat. The proteomic approach demonstrated a strong correlation between proteins and these quality traits, despite the complexity of samples (wild animals hunted at different ages). Our results suggest that several proteins can be biomarkers and provide a molecular insight.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
| | - Martina P Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Italy, S.P. per Casamassima, km 3, Valenzano, 70010 Bari, Italy
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Italy, S.P. per Casamassima, km 3, Valenzano, 70010 Bari, Italy
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain.
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29
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Wolf C, Messadène-Chelali J, Ulbrich SE, Kreuzer M, Giller K, Bérard J. Replacing sunflower oil by rumen-protected fish oil has only minor effects on the physico-chemical and sensory quality of Angus beef and beef patties. Meat Sci 2019; 154:109-118. [PMID: 31026718 DOI: 10.1016/j.meatsci.2019.04.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/08/2019] [Accepted: 04/01/2019] [Indexed: 10/27/2022]
Abstract
In the present study, the effects of feeding 450 g/day of rumen-protected fish oil (FO) compared to sunflower oil (SO) to Angus heifers (60 g/kg total intake) were quantified. Animal performance was not affected whereas the physico-chemical meat quality, assessed in three muscles, was slightly affected by diet. The oxidative shelf life of the perirenal fat declined with FO compared to SO. Despite the formerly shown increased n-3 fatty acid proportions of meat due to FO supplementation, a trained sensory panel identified an only slightly more intense fishy flavour in grilled steaks and beef patties from the FO compared to the SO group. In FO compared to SO patties, flavour intensity was more pronounced. The perception of off-flavours was negligible and differences between muscles were larger than between diets. In conclusion, supplementing ruminants with FO containing nutritionally beneficial n-3 fatty acids results in few side-effects on meat quality, restricted to quite faint off-flavours and a shorter fat shelf life.
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Affiliation(s)
- C Wolf
- ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | | | - S E Ulbrich
- ETH Zurich, Institute of Agricultural Sciences, Animal Physiology, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - M Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - K Giller
- ETH Zurich, Institute of Agricultural Sciences, Animal Nutrition, Universitaetstrasse 2, 8092 Zurich, Switzerland.
| | - J Bérard
- ETH Zurich, AgroVet-Strickhof, Eschikon 27, 8315 Lindau, Switzerland
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30
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Maanoja ST, Rintala JA. Evaluation of methods for enhancing methane oxidation via increased soil air capacity and nutrient content in simulated landfill soil cover. Waste Manag 2018; 82:82-92. [PMID: 30509598 DOI: 10.1016/j.wasman.2018.10.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 09/26/2018] [Accepted: 10/09/2018] [Indexed: 06/09/2023]
Abstract
Landfill soil covers and methanotrophs therein have potential to act as final sinks of the greenhouse gas methane (CH4) generated in landfills, but soil characteristics in landfills might not support methanotrophic activity due to poor soil material selection or mineralisation over time. Hence, our aim was to determine the performance of mineral landfill soil under simulated CH4 flux and screen methods for elevating the CH4 elimination capacity (EC) of soil. The methods tested during the column experiment were inorganic fertilisation (nitrate, phosphate, sulphate, copper), decompaction and amelioration of the soil with compost. The addition of compost proved to be the most effective method for increasing the CH4 EC of soil, increasing from 55 to 189 g m-2 d-1 relative to the untreated control soil. This increase could be attributed to increased air capacity, concentration of soil nutrients and number of cultivable methanotrophs. Also, soil water-holding capacity was identified as a more crucial factor for methanotrophic activity than total porosity. Inorganic fertilisation and decompaction induced only a temporary increase in CH4 EC, likely resulting from the temporary supply of fertiliser to the nutrient-deprived soil. In conclusion, we suggest that compost amelioration (22 w-%) could be useful for restoring CH4 EC of old landfill covers as an aftercare action to control environmental impacts of closed landfills.
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Affiliation(s)
- Susanna T Maanoja
- Laboratory of Chemistry and Bioengineering, Tampere University of Technology, P.O. Box 541, FIN-33101 Tampere, Finland.
| | - Jukka A Rintala
- Laboratory of Chemistry and Bioengineering, Tampere University of Technology, P.O. Box 541, FIN-33101 Tampere, Finland.
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31
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Luna C, Estévez M. Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility. Food Chem 2018; 271:87-93. [PMID: 30236745 DOI: 10.1016/j.foodchem.2018.07.167] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/20/2018] [Accepted: 07/24/2018] [Indexed: 01/29/2023]
Abstract
The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO and MGO induced the formation of allysine in all tested proteins with GO being more reactive (23.8 and 8.6 nmoles/mg protein in LAC and MP respectively after 6 h) than MGO (2.6 and 3.1 nmoles/mg protein at the same sampling point). LAC seemed to be more susceptible to the glycation reactions than MP. The concentration of allysine decreased at 24 h along with a concomitant increase of advanced-glycation end-products suggesting that allysine may be involved in the formation of fluorescent adducts. The water-holding capacity and trypsin-chymotrypsin digestibility of the proteins decreased during the incubation assay. The mechanisms by which α-dicarbonyls-mediated carbonylation likely influenced the impairment of such protein properties are thoroughly discussed.
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Affiliation(s)
- Carolina Luna
- Nuestra Sª de la Montaña Public Hospital, Servicio Extremeño de Salud, SES, Cáceres, Gobex, Spain
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.
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32
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Liu J, Jiang X, Cao Y, Zhang C, Zhao G, Zhao M, Feng L. Exploring the effect of oxygen-containing functional groups on the water-holding capacity of lignite. J Mol Model 2018; 24:130. [PMID: 29736591 DOI: 10.1007/s00894-018-3653-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Accepted: 04/11/2018] [Indexed: 10/17/2022]
Abstract
Graphene oxide with different degrees of oxidation was prepared and selected as a model compound of lignite to study quantitatively, using both experiment and theoretical calculation methods, the effect on water-holding capacity of oxygen-containing functional groups. The experimental results showed that graphite can be oxidized, and forms epoxy groups most easily, followed by hydroxyl and carboxyl groups. The prepared graphene oxide forms a membrane-state as a single layer structure, with an irregular surface. The water-holding capacity of lignite increased with the content of oxygen-containing functional groups. The influence on the configuration of water molecule clusters and binding energy of water molecules of different oxygen-containing functional groups was calculated by density functional theory. The calculation results indicated that the configuration of water molecule clusters was totally changed by oxygen-containing functional groups. The order of binding energy produced by oxygen-containing functional groups and water molecules was as follows: carboxyl > edge phenol hydroxyl >epoxy group. Finally, it can be concluded that the potential to form more hydrogen bonds is the key factor influencing the interaction energy between model compounds and water molecules.
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Abstract
Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
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Affiliation(s)
- Kumari S Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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Richardson E, Bohrer BM, Arkfeld EK, Boler DD, Dilger AC. A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality. Meat Sci 2017; 129:93-101. [PMID: 28267646 DOI: 10.1016/j.meatsci.2017.02.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 02/24/2017] [Accepted: 02/27/2017] [Indexed: 11/29/2022]
Abstract
The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork and establish its relationship to pork quality traits. Pork chops (2.54-cm thick) from twenty-four pork loins were randomly assigned to treatment (cooked or uncooked). Intact and degraded desmin in cooked and uncooked chops aged 1d were weakly correlated (r<|0.35|) with Warner-Bratzler shear force at 1 and 14d postmortem aging. Intact and degraded desmin in cooked and uncooked chops aged 14d were moderately correlated (|0.35|<r<|0.59|) with Warner-Bratzler shear force at 1 and 14d postmortem aging. Intact:degraded desmin in cooked and uncooked pork aged 1 and 14d was generally weakly correlated (r<|0.35|) with pork quality traits, with only a few exceptions. This research supports previous reports that the same sample can be used for tenderness of cooked pork and the determination of desmin abundance.
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Affiliation(s)
- E Richardson
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - B M Bohrer
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
| | - E K Arkfeld
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - D D Boler
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - A C Dilger
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
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Kim YHB, Meyers B, Kim HW, Liceaga AM, Lemenager RP. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins. Meat Sci 2016; 123:57-63. [PMID: 27627781 DOI: 10.1016/j.meatsci.2016.09.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 08/16/2016] [Accepted: 09/06/2016] [Indexed: 02/04/2023]
Abstract
The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins (M. Longissimus lumborum) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10days then further wet-aging for 7days in vacuum bags) or carcass dry-aging only for 17days. Then, each loin was divided into three sections for freezing (never-frozen, blast or cryogenic freezing). Stepwise dry/wet-aged loin had lower purge/drip loss and shear force than conventionally dry-aged loin (P<0.05), but similar color and sensory characteristics (P>0.05). The cryogenic freezing resulted in a significant decrease in shear force values and a significant improvement in water-holding capacity (WHC). These findings indicate that the stepwise dry/wet-aging coupled with cryogenic freezing could provide beneficial impacts to the local meat industry by providing equivalent quality attributes as conventional dry-aging and improving WHC of frozen/thawed meat, while reducing the time needed for dry-aging.
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Affiliation(s)
- Yuan H Brad Kim
- Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
| | - Brandon Meyers
- Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Hyun-Wook Kim
- Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Andrea M Liceaga
- Sensory Evaluation Lab., Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Ronald P Lemenager
- Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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Kim YHB, Liesse C, Kemp R, Balan P. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins. Meat Sci 2015; 110:40-5. [PMID: 26172242 DOI: 10.1016/j.meatsci.2015.06.015] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 06/26/2015] [Accepted: 06/29/2015] [Indexed: 11/19/2022]
Abstract
The objective of our study was to evaluate the combined effects of ageing period and different freezing rates on meat quality attributes of beef loins. Pairs of loins (M. longissimus at 1 day post mortem) from 12 carcasses were divided into four equal portions and randomly assigned to four ageing/freezing treatments (aged only, frozen only, and 3 or 4 weeks ageing at -1.5°C then frozen). Two freezing methods (fast freezing by calcium chloride immersion or slow freezing by air freezer at -18°C) were applied to the loin sections. Fast freezing had no effect on shear force (P>0.05), but significantly improved the water-holding capacity of the aged/frozen loins by reducing purge and drip losses. Ageing-then-freezing significantly improved shear force values of loins compared to both the aged only and frozen only loins. These observations suggest that fast freezing will add more value to the aged/frozen/thawed meat by minimising the amount of water-loss due to the freezing/thawing process.
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Affiliation(s)
- Yuan H Brad Kim
- AgResearch Ltd., Ruakura Research Centre, Hamilton, New Zealand; Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
| | | | - Robert Kemp
- AgResearch Ltd., Ruakura Research Centre, Hamilton, New Zealand
| | - Prabhu Balan
- AgResearch Ltd., Ruakura Research Centre, Hamilton, New Zealand
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Wu SC, Li MH. Production of bacterial cellulose membranes in a modified airlift bioreactor by Gluconacetobacter xylinus. J Biosci Bioeng 2015; 120:444-9. [PMID: 25823854 DOI: 10.1016/j.jbiosc.2015.02.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 02/23/2015] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
In this study, a novel bioreactor for producing bacterial cellulose (BC) is proposed. Traditional BC production uses static culture conditions and produces a gelatinous membrane. The potential for using various types of bioreactor, including a stirred tank, conventional airlift, and modified airlift with a rectangular wire-mesh draft tube, in large-scale production has been investigated. The BC obtained from these bioreactors is fibrous or in pellet form. Our proposed airlift bioreactor produces a membrane-type BC from Gluconacetobacter xylinus, the water-holding capacity of which is greater than that of cellulose types produced using static cultivation methods. The Young's modulus of the product can be manipulated by varying the number of net plates in the modified airlift bioreactor. The BC membrane produced using the proposed bioreactor exhibits potential for practical application.
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Affiliation(s)
- Sheng-Chi Wu
- Department of Biotechnology, Fooyin University, 151 Jinxue Road, Daliao Dist., Kaohsiung City 83102, Taiwan, ROC.
| | - Meng-Hsun Li
- Department of Biotechnology, Fooyin University, 151 Jinxue Road, Daliao Dist., Kaohsiung City 83102, Taiwan, ROC
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Straadt IK, Aaslyng MD, Bertram HC. An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. Meat Sci 2014; 96:719-28. [PMID: 24200563 DOI: 10.1016/j.meatsci.2013.10.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 09/24/2013] [Accepted: 10/04/2013] [Indexed: 12/18/2022]
Abstract
Meat extracts from five different pig crossbreeds including Duroc/Landrace/Yorkshire (DLY), Iberian/Duroc (ID), Iberian/Duroc/Landrace (ILY), Mangalitza/Duroc (MD), and Mangalitza/Landrace/Yorkshire (MLY) were analysed by nuclear magnetic resonance (NMR)-based metabolomics. The results were compared with technological traits and sensory analyses in order to elucidate the potential of NMR-based metabolomics to highlight meat metabolites of importance for technological and sensory attributes of meat. Amino acids including alanine, carnosine, isoleucine, methionine, phenylalanine, and valine, as well as lactate, inosine monophosphate (IMP), inosine, glycerol and choline-containing compounds were found to be significantly affected by crossbreed. The breed-specific differences in the metabolome were ascribed to differences in ante mortem metabolism, differences in the membrane properties and glycolytic potential of muscle fibres and differences in lipolysis and proteolysis. A high content of carnosine in the meat was associated with a low value of many sensory attributes related to meat flavor/taste, while IMP and inosine were in general not correlated with sensory attributes related to meat flavor/taste.
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Amid BT, Mirhosseini H. Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid. Food Chem 2011; 132:1258-1268. [PMID: 29243609 DOI: 10.1016/j.foodchem.2011.11.099] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2011] [Revised: 10/13/2011] [Accepted: 11/22/2011] [Indexed: 11/26/2022]
Abstract
The main goal of the present study was to investigate the effect of aqueous extraction conditions on the extraction yield and physicochemical properties of the durian seed gum. The studied aqueous extraction variables were water/seed (W/S) ratio (20:1-60:1, w/w), temperature (25.0-85.0°C), and pH (4.0-10.0). The results indicated that the aqueous extraction variables exhibited the least significant (p<0.05) effect on oil-holding capacity (OHC). Conversely, they had the most significant (p<0.05) effect on the span and extraction yield. The current study revealed that the interaction effect of aqueous extraction variables showed the least significant (p<0.05) effect on the solubility and OHC of durian seed gum. The optimum extraction condition led to the production of durian seed gum with a relatively high extraction yield (56.4%), solubility (27.9%), volume-weighted mean (98.7μm), span (3.8), water-holding capacity (WHC) (270.6g water/100g gum), and OHC (146.5g oil/100g gum).
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Affiliation(s)
- Bahareh Tabatabaee Amid
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Hamed Mirhosseini
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Cumby N, Zhong Y, Naczk M, Shahidi F. Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chem 2007; 109:144-8. [PMID: 26054275 DOI: 10.1016/j.foodchem.2007.12.039] [Citation(s) in RCA: 214] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2007] [Revised: 11/15/2007] [Accepted: 12/16/2007] [Indexed: 10/22/2022]
Abstract
Canola protein hydrolysates were prepared using commercial enzymes, namely Alcalase, an endo-peptidase and Flavourzyme with both endo- and exo-peptidase activities. The hydrolysates so prepared were effective as antioxidants in model systems, mainly by scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and also influenced by the type of enzyme employed in the process. The hydrolysate prepared using flavourzyme showed the highest antioxidant activity among all samples, whereas the hydrolysates prepared by combination of Alcalase and Flavourzyme did not differ significantly (P>0.05) in antioxidant effectiveness from that produced by Alcalase alone. The hydrolysates were also found to be effective in enhancing water-holding capacity and cooking yield in a meat model system. Their capability in improving the cooking yield of meat was in the order of Flavourzyme hydrolysates>combination hydrolysates>Alcalase hydrolysates. These results suggest that canola protein hydrolysates can be useful in terms of their functionality and as functional food ingredients and that their composition determines their functional properties and thus their potential application in the food and feed industries.
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Affiliation(s)
- Nichole Cumby
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9
| | - Ying Zhong
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9
| | - Marian Naczk
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS, Canada B2G 2W5
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9.
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