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Zhao J, Li L, Zhao J, Dong S, Liu G, Wang Y, Xu Z, Lin H, Lu J, Liu P, Xu M. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality. J Sci Food Agric 2024; 104:303-314. [PMID: 37582691 DOI: 10.1002/jsfa.12919] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 07/16/2023] [Accepted: 08/16/2023] [Indexed: 08/17/2023]
Abstract
BACKGROUND In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban-Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. RESULTS In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two-dimensional gas chromatography mass spectrometry (GC × GC-MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg-1 ), achieving 1283.67, 1113.883, and 1160.19 g.kg-1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish-brown color and a more mellow aroma than the control sample. CONCLUSION In conclusion, the fermentation of G3 resulted in higher quality PXDB-meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jie Zhao
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ling Li
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jianhua Zhao
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Shirong Dong
- Sichuan Fansaoguang Food Grp Co., Ltd, Chengdu, China
| | - Gefei Liu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yin Wang
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zedong Xu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jing Lu
- Sichuan Fansaoguang Food Grp Co., Ltd, Chengdu, China
| | - Ping Liu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Min Xu
- College of Food and Bioengineering, Xihua University, Chengdu, China
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Seo JK, Lee YS, Eom JU, Yang HS. Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation. Food Sci Anim Resour 2024; 44:103-118. [PMID: 38229866 PMCID: PMC10789562 DOI: 10.5851/kosfa.2023.e60] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/16/2023] [Accepted: 09/20/2023] [Indexed: 01/18/2024] Open
Abstract
The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.
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Affiliation(s)
- Jin-Kyu Seo
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | | | - Jeong-Uk Eom
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Han-Sul Yang
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
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Galván-Navarro A, Sosa-Morales ME, Delgado-García J, Lorenzo JM, Campagnol PCB, Gómez-Salazar JA. Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions. J Food Sci 2023; 88:5176-5190. [PMID: 37936562 DOI: 10.1111/1750-3841.16820] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 11/09/2023]
Abstract
Power ultrasound and salt reduction effects on meat emulsions' physicochemical and rheological properties were determined. Therefore, meat emulsions with different NaCl concentrations (1, 1.5, 2, and 2.5%) were treated in an ultrasonic bath (40 kHz, 200 W, & 9.34 W/cm2 ) at different times (0, 15, and 45 min). Results showed that salt reduction and ultrasound time significantly (p < 0.05) affected the cooking loss, water holding capacity, water activity, pH, color, hardness, viscosity, storage modulus (G'), loss modulus (G″), and phase angle δ. Meat emulsions with low salt content (1 and 1.5% NaCl) showed significantly higher values of cooking loss than standard emulsions (2.5% NaCl), while ultrasound duration of 15 min reduced the cooking loss (12 to 27%). Hardness, color, pH, and water activity (aw) decreased with salt reduction. Ultrasounds increased the hardness, viscosity, G', and G'' values in reduced-salt meat. The experimental data of apparent viscosity were properly fitted to the mathematical model of Ostwald-de-Waele. Ultrasound increased consistency (k) and decreased flow behavior index (n) in emulsions with 1.5 to 2.5% NaCl. Ultrasound at 15 min induced gelation in emulsions with 1.5 and 2.0% NaCl (40 and 20% NaCl reduction). The formulation with 2.0% NaCl was found to be the maximum concentration that did not sacrifice meat emulsion quality. When combined with 15 min of ultrasound, this formulation yielded results comparable to the standard formulation. PRACTICAL APPLICATION: Results contribute to developing reduced-salt meat emulsions using power ultrasounds. Therefore, using ultrasounds allows for a 20% reduction in salt content while maintaining the quality of the meat emulsion.
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Affiliation(s)
- Andrea Galván-Navarro
- Departamento de Alimentos, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Guanajuato, México
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Guanajuato, México
| | - Jorge Delgado-García
- Departamento de Ingenierías Química, Electrónica y Biomédica, División de Ciencias e Ingenierías, Universidad de Guanajuato, Campus León, León, Guanajuato, México
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Paulo C B Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Guanajuato, México
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Yu M, Ding Y, Du Q, Liao Y, Miao W, Deng S, Cullen PJ, Zhou R. Efficacy of Chitosan Oligosaccharide Combined with Cold Atmospheric Plasma for Controlling Quality Deterioration and Spoilage Bacterial Growth of Chilled Pacific White Shrimp ( Litopenaeus vannamei). Foods 2023; 12:foods12091763. [PMID: 37174301 PMCID: PMC10178389 DOI: 10.3390/foods12091763] [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: 03/20/2023] [Revised: 04/20/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
A novel food processing technique based on the combination of cold atmospheric plasma (CAP) and chitosan oligosaccharide treatment (COS) was developed to enhance antibacterial performance and extend the shelf life of Pacific white shrimp (Litopenaeus vannamei). Effects of different treatments on the microbial community composition, physicochemical properties, and post-storage behaviors of Pacific white shrimp were evaluated during chilled storage for up to 10 days. Results showed that the synergistic effects of COS and CAP could be obtained, largely inhibiting the growth of microorganisms. The content of total volatile basic nitrogen (TVB-N), total viable counts (TVC), and pH value in treated groups were lower than in the control group and the loss of moisture content, water activity, and sensory score were observed. Compared to the control group, shrimp was on the verge of spoilage on the 6th day of storage, while the COS-CAP-treated shrimp had a 4-day lag period. Moreover, the COS and CAP could effectively inhibit the growth of Aliivibrio, the predominant microbial group in the ultimate storage period. This study suggests that the combined utilization of COS and CAP could be a high-efficacy technique for extending the shelf-life of shrimp.
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Affiliation(s)
- Mijia Yu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yixuan Ding
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China
| | - Qi Du
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yueqin Liao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shanggui Deng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia
| | - Rusen Zhou
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia
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Kim YJ, Jung TJ, Kim TK, Lee JH, Shin DM, Yu HH, Choi YS. The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins. Food Sci Anim Resour 2023; 43:269-281. [PMID: 36909854 PMCID: PMC9998191 DOI: 10.5851/kosfa.2022.e74] [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: 10/01/2022] [Revised: 11/18/2022] [Accepted: 11/29/2022] [Indexed: 02/16/2023] Open
Abstract
In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatin-coated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.,Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hwan Hee Yu
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Bu Z, Luo W, Wei J, Peng J, Wu J, Xu Y, Yu Y, Li L. Impacts of Thermal Processing, High Pressure, and CO 2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods 2022; 11:2717. [PMID: 36076902 DOI: 10.3390/foods11172717] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/25/2022] [Accepted: 09/01/2022] [Indexed: 12/03/2022] Open
Abstract
Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO2-assisted HPP (CO2 + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 °C) are investigated. Compared to other treatments, the CO2 + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO2 + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO2 + HPP)-treated DFP (3.80 × 103 CFU/g) was much lower than those of TP (4.77 × 105 CFU/g) and HPP (8.53 × 103 CFU/g)-treated DFPs. The results of this study reveal that CO2 + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.
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Razmaitė V, Šiukščius A, Šarauskas G. Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical-Technological Properties of Goose Meat. Animals (Basel) 2022; 12:ani12050632. [PMID: 35268201 PMCID: PMC8909784 DOI: 10.3390/ani12050632] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/17/2022] [Accepted: 02/28/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable.
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Gentscheva G, Milkova-Tomova I, Buhalova D, Pehlivanov I, Stefanov S, Nikolova K, Andonova V, Panova N, Gavrailov G, Dikova T, Goranova Z. Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes. Molecules 2022; 27:1124. [PMID: 35164388 DOI: 10.3390/molecules27031124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/02/2022] [Accepted: 02/03/2022] [Indexed: 11/17/2022]
Abstract
The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content.
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Kang KM, Lee SH, Kim HY. Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage. Food Sci Anim Resour 2022; 42:73-83. [PMID: 35028575 PMCID: PMC8728508 DOI: 10.5851/kosfa.2021.e63] [Citation(s) in RCA: 4] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/18/2021] [Accepted: 10/28/2021] [Indexed: 11/23/2022] Open
Abstract
The aim of this study is to determine the effects of using emulsion manufactured
with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types
of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES
and 40% chicken, S3: 30% ES and 30% chicken, and S4:
40% ES and 20% chicken) for this study were made. The pH, color,
proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis
(SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of
sausages were examined. The pH value of uncooked and cooked sausages increased
significantly with increasing ES content (p<0.05). The crude protein
contents of S2, S3, and S4 were significantly higher than that of the control
(p<0.05). Furthermore, the SDS-PAGE results showed that
α-conglycinin, β-conglycinin, and the acidic subunit of glycinin
all increased with increasing ES content. Microphotographs revealed that
increasing the ES content decreased the size of fat globules. The cooking yields
of samples increased significantly with increasing ES content (p<0.05).
The hardness values of ES treated samples were significantly lower than that of
the control (p<0.05). Therefore, 30% substitute of chicken breast
with ES can improve the quality and structure of Vienna sausage, without
inducing critical defects.
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Affiliation(s)
- Kyu-Min Kang
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
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Cheng H, Bian C, Chu Y, Mei J, Xie J. Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker ( Pseudosciaena crocea). Foods 2022; 11:226. [PMID: 35053958 PMCID: PMC8775265 DOI: 10.3390/foods11020226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/12/2022] [Indexed: 01/27/2023] Open
Abstract
This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Chuhan Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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Razmaitė V, Šiukščius A, Šveistienė R, Jatkauskienė V. Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed. Animals (Basel) 2022; 12:159. [PMID: 35049782 DOI: 10.3390/ani12020159] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/06/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Simple Summary Goose meat is known as a meat with specific aroma and flavour traits compared to other meats from poultry and other animal species. Despite a low goose meat share in meat production and consumption, a large number of different goose breeds and varieties are known. However, most of them are rare and endangered. As goose breeding is not profitable, the specificity of goose products should be evaluated and highlighted. The aim of this study was to identify the status of the conserved Lithuanian Vištinės goose breed and evaluate goose carcass and meat characteristics in the breast and thigh depending on the sex. Monitoring of geese included in the breeding system has enabled us to evaluate the changes in population size and conservation status, which remains critical maintained. The sex appeared to affect the carcass composition but did not show the effect on meat properties, whereas the muscle type had an effect on the parameters of meat and lipid quality. Thigh muscles showed more favourable lipid indices in relation to healthy nutrition of consumers in comparison to the breast. Abstract The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.
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Tawfek MAEM, Ali ARM. Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh. Acta Sci Pol Technol Aliment 2022; 21:39-52. [PMID: 35174687 DOI: 10.17306/j.afs.0984] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND Herbs and spices are natural ingredients that have been widely used not just as food flavouring but also for their health attributes. The antioxidant, antimicrobial and anticancer components present in them enhance the health and medical status of human beings. The present study aims to produce Labneh fortified with cardamom and bay leaf powder to enhance the quality and shelf life. METHODS Cardamom or bay leaf powder were added separately at the ratios of 0.25, 0.50, 0.75 and 1% (w/w) to Labneh and the treatments were compared with a control without cardamom or bay leaf powder during storage (at 5 ±1°C for 40 days). RESULTS The total solids, fat, ash, carbohydrate and fiber contents were insignificantly higher in Labneh containing cardamom or bay leaf powder than control. The titratable acidity of Labneh gradually increased, whereas the pH values decreased by increasing the concentration of cardamom or bay leaf powder during the storage period. No significant differences were found in any textural parameters between Labneh containing condiments and control, except for that containing 1% cardamom or bay leaf powder, which exhibited higher hardness during the storage period. Minerals, antioxidants activity (RSA%), total phenolic (TPC) and total flavonoids content (TFC) increased with the increase of the added percentage of cardamom or bay leaf powder compared to control. Due to the stimulatory effect of cardamom and bay leaves on Lactic acid bacteria (LAB), the viability of the total bacterial count (TBC) gradually increased as the level of those condiments increased. The control became moldy after 10 days of cold storage while Labneh containing condiments remained unspoiled with yeasts and moulds for up to 30 days of cold storage. Sensory evaluation indicated that 1% addition of cardamom and 0.75% of bay leaf powder to Labneh improved quality and extends the shelf life of Labneh up to 30 days at 5 ±1°C. CONCLUSIONS Labneh supplemented with cardamom or bay leaf powder can be considered as a novel product with acceptable quality and extended shelf life.
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Affiliation(s)
- Meranda Abd El-Megaly Tawfek
- Dairy Sciences and Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
| | - Ahmed Roshdy Mohamed Ali
- Dairy Sciences and Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
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Fikry M, Khalifa I, Sami R, Khojah E, Ismail KA, Dabbour M. Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology. Foods 2021; 10:foods10112567. [PMID: 34828848 PMCID: PMC8625143 DOI: 10.3390/foods10112567] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 11/25/2022] Open
Abstract
Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel, and to optimize the frying conditions for producing air-fried falafel. Moisture content, color, fat content, hardness, and sensory evaluation of the fried falafel were analyzed under varied temperatures (140 °C, 170 °C, and 200 °C) and time periods (5 min, 10 min, and 15 min). Statistical analysis was then applied to obtain the best fit model that can describe the properties of fried falafel. Results indicated that moisture content, fat content, and L*-value of air-fried falafel were adversely related to the frying temperature and time, but the hardness and ΔE of fried falafel were increased as the frying temperature and time increased. Moreover, an increase followed by a decrease was shown for the appearance, aroma, crispness, taste, and overall preference scores with the increase in frying temperature and time. The regression analysis showed that the proposed models could be properly used for predicting the properties of the fried falafel. In addition, the overlaid plots resulted in the optimum frying temperature of 178.8 °C and time of 11.1 min. Interestingly, the fat content of the air-fried falafel reduced by 45% at optimal frying conditions compared with that for the deep-fat fried one at 180 °C for 7 min (control). In comparison, the air-fried falafel was lower in fat content, higher in hardness with more acceptable appearance and crispness scores than deep-fat fried falafel. Such information could be beneficial to the manufacturers of the falafel to produce an optimal and healthy product.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt;
- Correspondence: (M.F.); (R.S.)
| | - Ibrahim Khalifa
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt;
| | - Rokkaya Sami
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- Correspondence: (M.F.); (R.S.)
| | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Khadiga Ahmed Ismail
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt;
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Razmaitė V, Šveistienė R, Račkauskaitė A, Jatkauskienė V. Effect of Gender on Meat Quality from Adult Obsolescent Horses. Animals (Basel) 2021; 11:ani11102880. [PMID: 34679901 PMCID: PMC8532705 DOI: 10.3390/ani11102880] [Citation(s) in RCA: 3] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 02/07/2023] Open
Abstract
Simple Summary Horses have played an important role for humans through history, being used as a transport, draught power in the past, and they continue to be used for leisure activities, recreation, and other tasks, including horse milk and meat consumption. Different contradictory cultural meanings are associated with horse meat consumption, and horse meat is a taboo in some countries but remains popular in others. There are also efforts to promote horse meat consumption as a healthy and nutritious food. As only a small part of raised horses is destined for meat production, in Europe most of horses are usually not slaughtered but are put down in other ways and often destroyed. Therefore, the objective of this study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult obsolescent horses. Age did not show any effect on meat properties, whereas gender appeared to affect intramuscular fat, cholesterol content, color parameters, fatty acid composition, and toughness. Despite the differences in meat quality parameters between the genders, horse meat from all groups demonstrated a good quality, favorable fatty acid composition, and lipid indices in relation to healthy nutrition. Abstract The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. M. pectoralis profundus of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (p < 0.01 and p < 0.05, respectively) lower content of dry matter and also considerably lower (p < 0.001 and p < 0.01) intramuscular fat content compared with mares and geldings and higher (p < 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH; however, a significant (p < 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (p < 0.05) compared with geldings. Meat toughness of stallions was also lower (p < 0.01) than the meat of mares and geldings. The highest (p < 0.05 and p < 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (p < 0.05) and more favorable PUFA/SFA ratio, and also the highest (p < 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of M. pectoralis profundus. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.
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Park SY, Kim HY. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods 2021; 10:foods10092152. [PMID: 34574262 PMCID: PMC8470794 DOI: 10.3390/foods10092152] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/28/2022] Open
Abstract
This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.
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Zhou C, Wang Z, Wang X, Yagoub AE, Ma H, Sun Y, Yu X. Effects of tri-frequency ultrasound-ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk. J Sci Food Agric 2021; 101:2809-2817. [PMID: 33140406 DOI: 10.1002/jsfa.10910] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [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: 04/22/2020] [Revised: 09/07/2020] [Accepted: 11/02/2020] [Indexed: 05/20/2023]
Abstract
BACKGROUND Having short drying time and attractive product quality are important in fruit and vegetable dehydration processing. In this work, tri-frequency (20, 40 and 60 kHz) ultrasound-ethanol pretreatment, ultrasound-water pretreatment and ethanol pretreatment were employed before infrared convection drying (ICD) of scallion stalks, which was aimed at improving the drying process and quality of the end products. The mass transfer, drying characteristics (moisture ratio and drying rate and quality properties of scallion (rehydration, color, flavor, optical microscope image, moisture distribution and microbiological quality) were analyzed. RESULTS All pretreatments have decreased the drying time by 33.34-83.34% compared to the control, while ultrasound-ethanol pretreatment provided the highest time reduction (83.34%). The reason is that the volatility of ethanol have replaced air in the tissue, which produced a better osmotic dehydration effect and the cavitation effect of ultrasound changed the cell function of the material, so that the food tissue was rapidly compressed and expanded, resulting in damage to the cell structure. Ultrasonic-ethanol pretreatment has greatly reduced the water loss and dry matter of fresh scallion, improved the rehydration effect of dried scallion, better retained the color and flavor of scallion and effectively reduced the microbiological quality of the scallion. CONCLUSION The tri-frequency ultrasound-ethanol pretreatment has effectively improved the drying process and quality characteristics of the dried scallion. Therefore, this research has a great contribution to the drying technology, as evident in the remarkable reduction in drying time and the improvement in the quality of the end product. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, People's Republic of China
| | - Zezhi Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Xule Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Abu Ea Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, People's Republic of China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
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Sallam YI, El-Salam EAESA, Abaza AG. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties. Acta Sci Pol Technol Aliment 2021; 20:67-78. [PMID: 33449521 DOI: 10.17306/j.afs.0838] [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] [Indexed: 09/01/2023]
Abstract
BACKGROUND The total annual amounts of food loss and waste represent approximately 30% of all food supplied for human consumption. Reducing this loss and waste is a challenge and valorizing this reduction requires more effort. The present study aimed to investigate the feasibility of replacing wheat flour (WF) with different levels of green pea waste flour (GPWF) to produce pound cake. METHODS To prepare GPWF, green pea waste was dried at 65°C; the dried samples were pulverized and sieved through 50 mesh sieves. Six cake samples were prepared, wherein wheat flour was replaced with GPWF at the following levels: 0 (control), 10, 20, 30, 40 and 50%. Sensory evaluation was performed to determine the acceptability of various cake samples. Based on the results of the sensory evaluation, the acceptable replacement levels were determined and the effects of the GPWF-WF replacement level (10-30%) on the rheological behavior of cake batters and the quality characteristics of baked cakes were evaluated. RESULTS Cake samples incorporating GPWF at levels higher than 30% significantly (p < 0.05) exhibited the lowest scores for all organoleptic characteristics compared to other samples. The storage modulus (G') and loss modulus (G″) of all cake batters involving GPWF were higher than those of the control cake batter and they were found to be less dependent on frequency. Increasing the GPWF-WF replacement level significantly (p < 0.05) decreased cake volume, springiness, and cohesiveness; however, cake density and hardness significantly (p < 0.05) increased. The lightness (L*) and yellowness (b*) of the cake crust and crumb significantly decreased with an increase in the replacement ratio, while the highest impacts on the crumb color in terms of greenness (a*) were noted when GPWF were used at all the studied replacement levels. CONCLUSIONS High quality cakes could be obtained at GPWF-WF replacement ratios up to 20%, as they had sensorial, textural and appearance characteristics close to that of the control cake samples.
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Affiliation(s)
| | | | - Ahmed Gomaa Abaza
- Food Science Department, Faculty of Agriculture, Cairo University, Egypt
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18
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Gao S, Li D, Hong H, Shu R, Cheng H, Luo Y. Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. J Food Sci 2020; 85:4249-4259. [PMID: 33118641 DOI: 10.1111/1750-3841.15506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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: 04/27/2020] [Revised: 08/28/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
Abstract
The objective of this study was to compare the quality and nutritional attributes of snakehead (Channa argus argus) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that there were few differences in quality (flavor, color, and texture) and nutritional attributes (content of amino acid, dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibition activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity) of snakehead fillets obtained from two cultured modes. Container-cultured samples exhibited more beneficial effects on flavor (more esters) and bioactivity (ACE inhibition and DPPH scavenging activity) than pond-cultured. Frying increased flavor attributes but decreased nutritional value of fish. Boiling was an effective heating method for increasing quality and nutritional attributes of container-cultured snakehead fish. Generally, the container-cultured mode was applicable for culturing snakehead without decreasing quality and nutritional attributes, which deserved more attention. PRACTICAL APPLICATION: The study provided information about the differences of quality properties (flavor and texture) and nutritional attributes (bioactive functions of simulate-digested products) of pond-cultured and container-cultured snakehead fish after being heated. The results will provide some potential values for the application of container-cultured technology.
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Affiliation(s)
- Song Gao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Dapeng Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Rui Shu
- Guangzhou Guanxing Agricultural Science and Technology Company Ltd., Guangzhou, 511453, China
| | - Hao Cheng
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.,National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China
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Gómez JM, Mendoza SM, Herrera AO, Castellanos DA. Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium-modified atmosphere packaging. J Food Sci 2020; 85:3899-3908. [PMID: 32990337 DOI: 10.1111/1750-3841.15469] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 06/29/2020] [Revised: 08/25/2020] [Accepted: 09/02/2020] [Indexed: 11/28/2022]
Abstract
In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O2 level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution in L* , a* , and b* coordinates is independent on O2 concentration in the EMAP system. After that, suitable models were adjusted to represent the change of the quality properties as a function of temperature by using first-order models to represent color and a power model for firmness. Likewise, a modified normal distribution function was adjusted to represent the coefficient of firmness loss depending on the O2 level besides the temperature effect. The firmness model was used to obtain a suitable equation to predict shelf life of the pineapple slices for different EMAP systems. Finally, a validation experiment was performed at 8 °C obtaining a high capacity of prediction (R2 adj > 0.90) compared with the experimental data. The adjusted model can be used to configure a satisfactory EMAP system for the best preservation of minimally processed pineapple from the predicted evolution of color, firmness, and shelf life depending on temperature and O2 concentration. PRACTICAL APPLICATION: In this work, we built a mathematical model to simulate the shelf life of pineapple cut into slices based on changes in color and firmness and as a function of temperature and oxygen level. These properties are truly relevant because they are very clear evidence of the fruit deterioration, and for that reason, we chose them for the model. The model we developed can be applied in retail and supermarket systems to determine precisely how long the product on the shelf can last before being disposed of, reducing material losses.
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Affiliation(s)
- José M Gómez
- Post Harvest Lab, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45-03, Bogotá, Colombia
| | - Sandra M Mendoza
- Post Harvest Lab, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45-03, Bogotá, Colombia
| | - Aníbal O Herrera
- Post Harvest Lab, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45-03, Bogotá, Colombia
| | - Diego A Castellanos
- Post Harvest Lab, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45-03, Bogotá, Colombia.,Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
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Fazeli Burestan N, Afkari Sayyah AH, Taghinezhad E. Mathematical modeling for the prediction of some quality parameters of white rice based on the strength properties of samples using response surface methodology (RSM). Food Sci Nutr 2020; 8:4134-4144. [PMID: 32884694 PMCID: PMC7455930 DOI: 10.1002/fsn3.1703] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/12/2022] Open
Abstract
One of the major problems in predicting the quality properties of rice is that conducting experiments in the food industry can be highly expensive. The objective of this study was to predict some quality properties in varieties (Domsiah, Hashemi, Dorfak, and Kadus) via compression test at moisture levels 9 and 14% w.b. Based on historical data design, RSM was used to model and estimate of dependent variables (amylose (AC) and protein content (PC), gelatinization temperature, gel consistency GC), minimum (Min.V), final (FV), breakdown (BDV) and setback viscosity (SBV), peak time (PT) and pasting temperature (Pa.T)) through independent variables (the rate of force, deformation, rupture energy, tangent, and secant modulus). An ANOVA test showed that models were significant (p < 0.05). The most appropriate model for response variables prediction of AC and GC (Kadus 14%), PC (Domsiah 9%), Min.V, FV, and SBV (Dorfak 9%), BDV (Dorfak 14%), PT (Hashemi 14%), and Pa.T (Kadus 9%) was R pred 2 as 0.86, 0.85, 0.93, 0.955, 0.953, 0.94, 0.94, 0.86, and 0.91, respectively, with the most appropriate optimal values as 23.52%, 48, 10%, 164.95 RVU, 304.12 RVU, 162.66 RVU, 64.52 RVU, 6.09 min, and 92.45°C and desirability as 0.91, 0.95, 0.95, 0.80, 0.89, 0.83, 0.84, 0.89, and 0.96, respectively. The optimal values of the independent variables have a decreasing trend, and the optimal values of the response variables are proportional to the optimal conditions. The results indicated that the RSM could be quite useful in the optimization of the models developed for predicting the rice quality properties.
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Affiliation(s)
| | | | - Ebrahim Taghinezhad
- Moghan College of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
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21
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Peña-Saldarriaga LM, Pérez-Alvarez JA, Fernández-López J. Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts. Foods 2020; 9:E507. [PMID: 32316395 PMCID: PMC7230277 DOI: 10.3390/foods9040507] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/09/2020] [Accepted: 04/14/2020] [Indexed: 11/30/2022] Open
Abstract
During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages.
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Affiliation(s)
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, Spain;
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, Spain;
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Park SY, Kim HY, Choe J. Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging. Food Sci Anim Resour 2019; 39:668-676. [PMID: 31508596 PMCID: PMC6728823 DOI: 10.5851/kosfa.2019.e59] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 08/01/2019] [Accepted: 08/01/2019] [Indexed: 11/06/2022] Open
Abstract
This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science and Resource Science Institute, Kongju National UniversityYesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science and Resource Science Institute, Kongju National UniversityYesan 32439, Korea
| | - Juhui Choe
- Department of Animal Resources Science and Resource Science Institute, Kongju National UniversityYesan 32439, Korea
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Li J, Jiao A, Rashed MMA, Deng L, Xu X, Jin Z. Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment. J Food Sci 2018; 83:332-339. [PMID: 29360152 DOI: 10.1111/1750-3841.14010] [Citation(s) in RCA: 10] [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: 07/21/2017] [Revised: 10/04/2017] [Accepted: 11/14/2017] [Indexed: 11/29/2022]
Abstract
Problems with rehydration and palatability are considered as unacceptable quality characteristics for the noodles produced using high-strength extrusion technique. Thus, the aim of this study was to solve these problems by designing a novel method to create a porous structure for the high-strength extruded noodles (HENs). The quality indices of HENs were significantly improved after adding to them thermostable α-amylase (TαA) at 0.05% to 0.10%. The microstructure graphs showed that a well-developed porous structures was successfully created throughout noodle strands. This indicated that the TαA has effectively worked on starch granules in spite of the high-strength performance of the extrusion process. MALLS-GFC, X-ray diffraction, and differential scanning calorimeter investigations showed that the appearance of a porous structure was mainly attributed to the internal collapse of α-1,4-glycosidic bonds and the dissolution of water-soluble degradation products, such as dextrin and oligosaccharides. Moreover, the slight inhibited effect of excess TαA on the starch gelatinization was because of the fact that the high enzyme concentration might cause TαA to adhere or overlay on it. PRACTICAL APPLICATION The rehydration and palatability properties of HENs were greatly improved by creating a well-developed or honeycomb-like porous structure using TαA at low concentration. The findings of this study could be applied to enhance the quality characteristics of HENs and to encourage the research and development in the noodle industry.
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Affiliation(s)
- Jingpeng Li
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
| | - Marwan M A Rashed
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, 214122, China
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Kang ST, Son HK, Lee HJ, Choi JS, Choi YI, Lee JJ. Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast. Korean J Food Sci Anim Resour 2017; 37:429-439. [PMID: 28747829 PMCID: PMC5516070 DOI: 10.5851/kosfa.2017.37.3.429] [Citation(s) in RCA: 7] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 06/02/2017] [Accepted: 06/08/2017] [Indexed: 11/21/2022] Open
Abstract
This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC50 value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.
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Affiliation(s)
- Su-Tae Kang
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
| | - Hee-Kyoung Son
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
| | - Hyun-Joo Lee
- Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
| | - Jung-Seok Choi
- Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jae-Joon Lee
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
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25
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Seo JK, Yum HW, Kim GD, Jeong JY, Yang HS. Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials. Korean J Food Sci Anim Resour 2016; 36:523-30. [PMID: 27621694 PMCID: PMC5018513 DOI: 10.5851/kosfa.2016.36.4.523] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 07/22/2016] [Accepted: 07/22/2016] [Indexed: 11/17/2022] Open
Abstract
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.
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Affiliation(s)
- Jin-Kyu Seo
- Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
| | - Hyeon-Woong Yum
- Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
| | - Gap-Don Kim
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea; Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana 61801, USA
| | - Jin-Yeon Jeong
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea; Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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26
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Seo HW, Seo JK, Yang HS. Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality. Korean J Food Sci Anim Resour 2016; 36:198-205. [PMID: 27194928 PMCID: PMC4869546 DOI: 10.5851/kosfa.2016.36.2.198] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 02/04/2016] [Accepted: 02/04/2016] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.
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Affiliation(s)
- Hyun-Woo Seo
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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Zhang L, Chen Q, Su M, Yan B, Zhang X, Jiao Z. High-molecular-weight glutenin subunit-deficient mutants induced by ion beam and the effects of Glu-1 loci deletion on wheat quality properties. J Sci Food Agric 2016; 96:1289-1296. [PMID: 25886243 DOI: 10.1002/jsfa.7221] [Citation(s) in RCA: 2] [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: 02/07/2015] [Revised: 03/22/2015] [Accepted: 04/14/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat. Mutations induced by ion beam radiation have been applied to improve the yield and quality of crop. In this study, HMW-GS-deficient mutant lines were selected and the effects of Glu-1 loci deletion on wheat quality properties were illustrated according to the analysis of dry seeds of common wheat (Triticum aestivum L.) Xiaoyan 81 treated with a nitrogen ion beam. RESULTS Three HMW-GS-deficient mutant lines were obtained and then detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Large-chromosome-fragment deletion resulted in specific deficiencies, and the deleted region sizes were determined using molecular markers. Agronomic characters, quantity and proportion of glutenins and dough microstructure of the deletion lines all proved to be quite different from those of wild-type Xiaoyan 81. Analysis of quality properties suggested that GluA1(-) had superior property parameters, while GluB1(-) and GluD1(-) both showed a significant decrease in quality properties compared with Xiaoyan 81. CONCLUSION The effects of the three Glu-1 loci on flour and dough quality-related parameters should be Glu-D1 > Glu-B1 > Glu-A1. Ion beam radiation can be used as a mutagen to create new crop mutants.
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Affiliation(s)
- Lujun Zhang
- Henan Key Lab of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, 450052, Henan, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qiufang Chen
- Henan Key Lab of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, 450052, Henan, China
| | - Mingjie Su
- Henan Key Lab of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, 450052, Henan, China
| | - Biao Yan
- Minsheng College, Henan University, Kaifeng, 450001,Henan, China
| | - Xiangqi Zhang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Zhen Jiao
- Henan Key Lab of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, 450052, Henan, China
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Choi YS, Kim HW, Hwang KE, Song DH, Jeong TJ, Kim YB, Jeon KH, Kim CJ. Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties. Korean J Food Sci Anim Resour 2015; 35:307-14. [PMID: 26761844 PMCID: PMC4662353 DOI: 10.5851/kosfa.2015.35.3.307] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 12/11/2014] [Accepted: 12/12/2014] [Indexed: 11/18/2022] Open
Abstract
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Tae-Jeon Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Jin SK, Hwang JW, Moon S, Choi YJ, Kim GD, Jung EY, Yang HS. The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick. Korean J Food Sci Anim Resour 2014; 34:192-9. [PMID: 26760938 PMCID: PMC4597841 DOI: 10.5851/kosfa.2014.34.2.192] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Revised: 03/06/2014] [Accepted: 03/06/2014] [Indexed: 11/18/2022] Open
Abstract
The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 660-758, Korea
| | - Jin-Won Hwang
- Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 660-758, Korea
| | - Sungsil Moon
- Sunjin Meat Research Center, Kandong, Seoul 134-060, Korea
| | - Yeung-Joon Choi
- Department of Seafood Science & Technology, Gyeongsang National University, Tongyeong 650-160, Korea
| | - Gap-Don Kim
- Department of Food Science & Biotechnology, Kyungnam University, Changwon 631-701, Korea
| | - Eun-Young Jung
- Division of Applied Life Science (BK21 Plus Program), Gyeongsang National University, Jinju 660-701, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 Plus Program), Gyeongsang National University, Jinju 660-701, Korea; Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea
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Rodríguez-Domínguez C, Benghazi K, Noguera M, Garrido JL, Rodríguez ML, Ruiz-López T. A communication model to integrate the Request-Response and the Publish-Subscribe paradigms into ubiquitous systems. Sensors (Basel) 2012; 12:7648-68. [PMID: 22969366 DOI: 10.3390/s120607648] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2012] [Revised: 05/31/2012] [Accepted: 06/04/2012] [Indexed: 11/17/2022]
Abstract
The Request-Response (RR) paradigm is widely used in ubiquitous systems to exchange information in a secure, reliable and timely manner. Nonetheless, there is also an emerging need for adopting the Publish-Subscribe (PubSub) paradigm in this kind of systems, due to the advantages that this paradigm offers in supporting mobility by means of asynchronous, non-blocking and one-to-many message distribution semantics for event notification. This paper analyzes the strengths and weaknesses of both the RR and PubSub paradigms to support communications in ubiquitous systems and proposes an abstract communication model in order to enable their seamless integration. Thus, developers will be focused on communication semantics and the required quality properties, rather than be concerned about specific communication mechanisms. The aim is to provide developers with abstractions intended to decrease the complexity of integrating different communication paradigms commonly needed in ubiquitous systems. The proposal has been applied to implement a middleware and a real home automation system to show its applicability and benefits.
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