1
|
Zhou X, Wang J, Zhao J, Yuan C, Zhang X, Huang T, Yang W, Wei H. Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp. J Sci Food Agric 2024; 104:3947-3957. [PMID: 38264924 DOI: 10.1002/jsfa.13277] [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: 11/02/2023] [Revised: 12/18/2023] [Accepted: 01/05/2024] [Indexed: 01/25/2024]
Abstract
BACKGROUND In order to improve the tenderness of dried shrimp products as well as to reduce the hardness of the meat during the drying process, shrimp were treated with ultrasound combined with pineapple protease and the tenderization condition was optimized by measuring the texture and shear force of dried shrimp. In addition, the sulfhydryl content, myofibril fragmentation index (MFI) and microstructure were also examined to clarify the mechanisms of shrimp tenderization. RESULTS The results showed UB1 group with ultrasonic power of 100 W, heating temperature of 50 °C and pineapple protease concentration of 20 U mL-1 were the optimum tenderization conditions, where shrimp showed the lowest hardness (490.76 g) and shear force (2006.35 gf). Microstructure as well as sodium dodecyl sulfate-polyacrylamide gel electrophoresis results suggested that during the tenderization process the muscle segments of shrimps were broken, degradation of myofibrillar proteins occurred, and MFI values and total sulfhydryl content increased significantly (P < 0.05) (MFI value = 193.6 and total sulfhydryl content = 93.93 mmol mg-1 protein for UB 1 group). CONCLUSION Ultrasound combined with bromelain could be used as a simple and effective tenderization method for the production of tender dried shrimp. The best conditions were 100 W ultrasonic power, 50 °C ultrasonic temperature, and 20 U mL-1 bromelain. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xinyi Zhou
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jian Wang
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jingxu Zhao
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Iwate, Japan
| | - Xiaojun Zhang
- Laboratory of Aquatic Product Processing and Quality Safety, Zhejiang Marine Fisheries Research Institute, Zhoushan, China
| | - Tao Huang
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Huamao Wei
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| |
Collapse
|
2
|
Baykal M, Çelik M, Çelik L, Küçükgülmez A. Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid ( Todarodes pacificus) muscle. Food Sci Nutr 2024; 12:204-215. [PMID: 38268907 PMCID: PMC10804095 DOI: 10.1002/fsn3.3751] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 01/26/2024] Open
Abstract
This study aimed to investigate the chemical, physical, textural, and sensory properties of the squid (Todarodes pacificus) muscle during different tenderization agents (yeast, milk, and mineral water) and times (3, 6, 12, and 24 h). The results of the analyses showed that different treatments and their durations affected the dry matter, ash, lipid, and crude protein content of the squid. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis results, it was observed that there was a slight decrease in band intensities based on different treatments and their durations. However, no significant changes were observed in myosin actin and paramyosin bands. It was found that the hardness (359.7 N), cohesiveness (0.63), and gumminess (233.2 N) parameters increased at the 6th hour, decreased at the 12th hour, and increased again at the 24th hour of the treatment. According to the scanning electron microscopy results, the most affected groups by the application and duration were found to be the mineral water group at the 12th and 24th hours, and the milk group at the 24th hour. Fibers in all marinated squid muscles were observed to spring significantly more compared to the positive and negative control groups. The taste score was found to be significantly higher in the group treated with yeast for 3 h and it was evaluated by the panelists as the most delicious squid among all of the groups. As a result of the study, it was determined that the chemical, physical, and sensory properties of squid could be improved by marinating with yeast, milk, and mineral water for different durations.
Collapse
Affiliation(s)
- Mehtap Baykal
- Vocational School of Yumurtalık, Tourism and Hotel Management, Cukurova UniversityAdanaTurkey
| | - Mehmet Çelik
- Faculty of Ceyhan Veterinary Medicine, Cukurova UniversityAdanaTurkey
| | - Ladine Çelik
- Department of Animal Sciences, Agricultural FacultyCukurova UniversityAdanaTurkey
| | - Aygül Küçükgülmez
- Department of Seafood Processing TechnologyFaculty of Fisheries, Cukurova UniversityAdanaTurkey
| |
Collapse
|
3
|
Huang F, Ding Z, Chen J, Guo B, Wang L, Liu C, Zhang C. Contribution of mitochondria to postmortem muscle tenderization: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37819615 DOI: 10.1080/10408398.2023.2266767] [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] [Indexed: 10/13/2023]
Abstract
Postmortem meat tenderization is a process mediated by a series of biochemical reactions related to muscle cell death. Cell death is considered a sign that muscle has started to transform into meat. Mitochondria play a significant role in regulating and executing cell death, as they are an aggregation point for many cell death signals and are also the primary target organelle damaged by tissue anoxia. Mitochondrial damage is likely to have an expanded role in postmortem meat tenderization. This review presents current findings on mitochondrial damage induced by the accumulation of reactive oxygen species during postmortem anaerobic metabolism and on the impact of mitochondrial damage on proteolysis and discusses how this leads to improved tenderness during aging. The underlying mechanisms of mitochondrial regulation of postmortem muscle tenderization likely focus on the mitochondria's role in postmortem cell death and energy metabolism. The death process of postmortem skeletal muscle cells may exhibit multiple types, possibly involving transformation from autophagy to apoptosis and, ultimately, necroptosis or necrosis. Mitochondrial characteristics, especially membrane integrity and ATP-related compound levels, are closely related to the transformation of multiple types of dead postmortem muscle cells. Finally, a possible biochemical regulatory network in postmortem muscle tenderization is proposed.
Collapse
Affiliation(s)
- Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Zhenjiang Ding
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Jinsong Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Bing Guo
- Adisseo Asia Pacific Pte Ltd, Singapore, Singapore
| | - Linlin Wang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan, China
| | - Chunmei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| |
Collapse
|
4
|
Unal K, Babaoğlu AS, Karakaya M. Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination. Food Sci Nutr 2023; 11:6260-6270. [PMID: 37823113 PMCID: PMC10563726 DOI: 10.1002/fsn3.3566] [Citation(s) in RCA: 4] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/23/2023] [Accepted: 07/05/2023] [Indexed: 10/13/2023] Open
Abstract
This study was designed to investigate the effects of vinegar-based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9-year-old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar-based marinades and stored at 4°C for 24 h. Vinegar-based marinades decreased the pH and cooking loss of the samples (p < .05). The highest a* values were determined in the BV group, while the samples marinated with vinegar-based marinades had lower L* values than the control group (p < .05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p < .05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar-based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.
Collapse
Affiliation(s)
- Kubra Unal
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| |
Collapse
|
5
|
Sharma G, Vimal A. Bromelain: An Enzyme Expanding Its Horizon from Food to Pharmaceutical Industry. Curr Pharm Biotechnol 2023:CPB-EPUB-130621. [PMID: 36999703 DOI: 10.2174/1389201024666230331115338] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/29/2022] [Accepted: 12/15/2022] [Indexed: 04/01/2023]
Abstract
Bromelain is a protein digestive enzyme obtained from the extract of pineapple (steam, fruit, and leaves). It is a cocktail of several thiol endopeptidases and other components like peroxidase, cellulase, phosphatase, and several protease inhibitors. It is a glycoprotein with an oligosaccharide in its molecular structure that contains xylose, fucose, mannose, and N-acetyl glucosamine. Many approaches have been used in the extraction and purification of bromelain like filtration, membrane filtration, INT filtration, precipitation, aqueous two-phase system, ion-exchange chromatography, etc. This enzyme is widely used in the food industry for meat tenderization, baking, cheese processing, seafood processing, etc. However, this enzyme also expands its applicability in the food industry. It is reported to have the potential for the treatment of bronchitis, surgical trauma, sinusitis, etc. The in vitro and in vivo studies showed that it possesses fibrinolytic, anti-inflammatory, antithrombotic, anti-edematous activity, etc. The human body absorbed bromelain without any side effects or reduction in its activity. However, in some cases, it shows side effects in those patients who are allergic to pineapple. To minimize such adverse effects bromelain is immobilized inside the nanoparticles. This paper gives an overview of the production, purification, and application of this industrially important enzyme in the food and pharmaceutical industry. It also discusses the various immobilization strategies used to enhance its efficiency.
Collapse
Affiliation(s)
- Gauresh Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Archana Vimal
- Department of Bioengineering, Integral University, Lucknow, India
| |
Collapse
|
6
|
Bai Y, Hou C, Huang C, Fang F, Dong Y, Li X, Zhang D. Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain. Life (Basel) 2023; 13:life13030854. [PMID: 36984009 PMCID: PMC10056145 DOI: 10.3390/life13030854] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tenderness is an important characteristic of meat quality. Calpastatin and calpain play important roles in meat tenderization. However, it is not clear how phosphorylation affects the regulation of calpastatin on μ-calpain and, consequently, meat tenderness. Calpastatin with high and low phosphorylation levels were obtained in vitro corresponding to the treatments by protein kinase A (PKA) and alkaline phosphatase. Then, calpain was incubated with calpastatin with different phosphorylation levels, and the effect of calpastatin on calpain activity under different phosphorylation levels was analyzed. The results showed that PKA promoted the phosphorylation of calpastatin, and a high phosphorylation level was maintained during incubation. The degradation rate of μ-calpain in AP group was higher than that in the other groups, meaning there was lower inhibition of calpastatin on calpain activity. The degradation of calpastatin was lower and its structure was more stable after phosphorylation. One more serine 133 site of calpastatin was identified in PKA group compared with the other groups. Phosphorylation at serine 133 of calpastatin enhanced its inhibition on calpain activity by maintaining its structural stability, thus inhibiting the tenderization of meat.
Collapse
Affiliation(s)
- Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Fei Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yu Dong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| |
Collapse
|
7
|
Jeong SH, Jung YM, Kim S, Kim JH, Yeo H, Lee DU. Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods 2023; 12:foods12030430. [PMID: 36765959 PMCID: PMC9913947 DOI: 10.3390/foods12030430] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/31/2022] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. PEF treatment was conducted with electric field strengths between 0.5 and 2.0 kV/cm. The pulse width and pulse number were fixed as 30 μs and 100 pulses, respectively. The impedance spectrum of PEF-treated beef indicated that PEF treatments induced structural changes in beef muscle, and the degree of the structural changes was dependent on the strength of the electric field. Cutting force, hardness, and chewiness were significantly decreased at 2.0 kV/cm (35, 37, and 34%, respectively) (p < 0.05). Troponin-T was more degraded by PEF treatment at 2.0 kV/cm intensity (being degraded by 90%). The fresh quality factors such as color and lipid oxidation were retained under a certain level of PEF intensity (1.0 kV/cm). These findings suggest that PEF treatment could tenderize beef texture while retaining its fresh quality.
Collapse
Affiliation(s)
- Se-Ho Jeong
- Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Young-Min Jung
- Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea
- R&D Center, Ottogi Ltd., Anyang 14060, Republic of Korea
| | - Siyeon Kim
- Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Jong-Hun Kim
- Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Hyunho Yeo
- Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Dong-Un Lee
- Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea
- Correspondence: ; Tel.: +82-31-670-3034
| |
Collapse
|
8
|
Li R, Luo R, Luo Y, Hou Y, Wang J, Zhang Q, Chen X, Hu L, Zhou J. Biological function, mediate cell death pathway and their potential regulated mechanisms for post-mortem muscle tenderization of PARP1: A review. Front Nutr 2022; 9:1093939. [PMID: 36590225 PMCID: PMC9797534 DOI: 10.3389/fnut.2022.1093939] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 11/30/2022] [Indexed: 12/23/2022] Open
Abstract
Tenderness is a key attribute of meat quality that affects consumers' willingness to purchase meat. Changes in the physiological environment of skeletal muscles following slaughter can disrupt the balance of redox homeostasis and may lead to cell death. Excessive accumulation of reactive oxygen species (ROS) in the myocytes causes DNA damage and activates poly ADP-ribose polymerase 1 (PARP1), which is involved in different intracellular metabolic pathways and is known to affect muscle tenderness during post-slaughter maturation. There is an urgent requirement to summarize the related research findings. Thus, this paper reviews the current research on the protein structure of PARP1 and its metabolism and activation, outlines the mechanisms underlying the function of PARP1 in regulating muscle tenderness through cysteine protease 3 (Caspase-3), oxidative stress, heat shock proteins (HSPs), and energy metabolism. In addition, we describe the mechanisms of PARP1 in apoptosis and necrosis pathways to provide a theoretical reference for enhancing the mature technology of post-mortem muscle tenderization.
Collapse
Affiliation(s)
- Rong Li
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Ruiming Luo
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Yulong Luo
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China,*Correspondence: Yulong Luo,
| | - Yanru Hou
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Jinxia Wang
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Qian Zhang
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Xueyan Chen
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Lijun Hu
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Julong Zhou
- School of Food and Wine, Ningxia University, Yinchuan, China
| |
Collapse
|
9
|
Afful EY, Frimpong-Manso S, Bekoe SO, Barfi CO, Opuni KFM, Oppong MB. The Unethical Use of Paracetamol As a Food Tenderizer in Four Selected African Countries: A Major Public Health Concern? Drug Metab Bioanal Lett 2022; 15:159-165. [PMID: 35950247 DOI: 10.2174/2949681015666220810125820] [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] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/23/2022] [Accepted: 05/31/2022] [Indexed: 11/29/2022]
Abstract
Paracetamol poisoning is the commonest cause of acute liver injury. Therefore, the unethical use of paracetamol as a food tenderizer poses a threat to human health. Although this is a common practice in Ghana, Uganda, Nigeria, and Kenya, there are few or no scientific records on the use of paracetamol as a food tenderizer and its deleterious effects, thus making it difficult to regulate this practice. This review aims to fully collate and present a systematic overview of the literature on the use of paracetamol as a food tenderizer in these countries, the potentially harmful effects posed by the practice, and measures in place to curb the situation. Additionally, this review aims to reveal the scientific gaps and areas requiring more research, thus providing a reference for further research to regulate this unscrupulous practice. From our extensive review of the literature, the high cost of fuel used in cooking and longer cooking times are the main reasons for the inappropriate use of paracetamol as a food tenderizer. Also, this review concludes that little has been done to create public awareness of this unethical practice. Furthermore, few ways to monitor, control and regulate this practice have been proposed.
Collapse
Affiliation(s)
- Ewurabena Y Afful
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Health Sciences, University of Ghana, Legon, Ghana
| | - Samuel Frimpong-Manso
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Health Sciences, University of Ghana, Legon, Ghana
| | - Samuel O Bekoe
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, College of Health Sciences, Kwame Nkrumah University of Science and Technology, PMB, Kumasi, Ghana
| | - Chris O Barfi
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Health Sciences, University of Ghana, Legon, Ghana
| | - Kwabena F M Opuni
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Health Sciences, University of Ghana, Legon, Ghana
| | - Mahmood B Oppong
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Health Sciences, University of Ghana, Legon, Ghana
| |
Collapse
|
10
|
Lima JL, Bezerra TKA, Carvalho LM, Galvão MS, Lucena L, Rocha TC, Estevez M, Madruga MS. Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound. J Food Sci 2022; 87:2364-2376. [PMID: 35478171 PMCID: PMC9324220 DOI: 10.1111/1750-3841.16149] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 03/14/2022] [Accepted: 03/20/2022] [Indexed: 11/28/2022]
Abstract
Abstract Wooden breast (WB) is a recurrent myopathy in fast‐growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain enzyme and ultrasound on the texture of WB chicken using response surface methodology and (ii) to assess the effect of marinating on the quality of WB chicken meat. Full factorial experimental design method was used to obtain the ideal conditions to soften the WB meat. The independent variables were the concentration of papain (0.1%–0.3%) and the time in ultrasonic bath (10–30 min); shear force (SF) was the dependent variable. The optimum results were obtained at a concentration of 0.2% papain and 20 min on ultrasound. Papain enzyme had a great influence on the texture of WB meat, reducing its hardness. However, the effect of the ultrasound time on the SF response was not observed. The marinated WB meat showed similar SF values and texture profile than those from normal (N) meat, with reduction in the parameters of protein and lipid oxidation. The use of papain without ultrasound bath proved to be an efficient means for improving the tenderness of WB breasts. Practical Application This study shows the efficiency of the application of two technological procedures (enzymatic treatment and ultrasound) to improve the texture profile and technological properties of chicken breasts affected by the wooden breast myopathy. The economic loss caused by the world‐wide occurrence of wooden breast is enormous, and the application of papain has been found to counteract the impaired properties of this abnormal chicken breasts. Since papain is already widely used in the food industry to tenderize meat, its application in improving the quality of WB meat is straightforward.
Collapse
Affiliation(s)
- Juliana L Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana K A Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Leila M Carvalho
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mércia S Galvão
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Thayse C Rocha
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estevez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| |
Collapse
|
11
|
Fernandez F, Thumaty N, Climer CR, Escorcia W. Papaya and pineapple juices facilitate rehydration of mummified dermal tissue for fingerprint capture. J Forensic Sci 2021; 67:735-740. [PMID: 34613621 DOI: 10.1111/1556-4029.14905] [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: 07/23/2021] [Revised: 09/08/2021] [Accepted: 09/20/2021] [Indexed: 11/30/2022]
Abstract
Mummified remains pose an issue for forensic scientists as identification of the deceased can be difficult due to extreme shriveling of dermal tissue and a resulting lack of quality fingerprint features. The typical protocols used to address this problem include corrosive chemicals that may further damage the already susceptible tissues. An alternative approach is found in the juice of two fruit species known to contain proteolytically active enzymes that tenderize soft tissues, thereby promoting water uptake. In this study, we saturated mummified fingers in papaya and pineapple juice treatments, followed by syringe-facilitated finger volume distension. After juice saturation, the data showed statistically significant increases in mass and volume of the samples, (papaya: relative mass p < 0.02833, relative volume p < 0.008466; pineapple: relative mass p < 0.01426, relative volume p < 0.04182). The post-treatment tissues were then rehydrated through a hydraulic mechanism that exerted the required turgor for effective fingerprint capture. This novel protocol utilizes fruit-based reagents to rehydrate mummified fingers without risk of corrosive damage, allowing for the restoration of accurate fingerprints and the positive identification of decedents. The value of this protocol lies in its simple implementation, affordability, instrument availability, and time effectiveness.
Collapse
Affiliation(s)
- Fidel Fernandez
- Los Angeles County Medical Examiner-Coroner's Office, Los Angeles, California, USA
| | - Neehar Thumaty
- Dornsife College, University of Southern California, Los Angeles, California, USA
| | - Cailin R Climer
- Dornsife College, University of Southern California, Los Angeles, California, USA
| | - Wilber Escorcia
- Leonard Davis School of Gerontology, University of Southern California, Los Angeles, California, USA.,Biology Department, Xavier University, Cincinnati, Ohio, USA
| |
Collapse
|
12
|
Herrera NJ, Bland NA, Ribeiro FA, Henriott ML, Hofferber EM, Meier J, Petersen JL, Iverson NM, Calkins CR. Oxidative stress and postmortem meat quality in crossbred lambs. J Anim Sci 2021; 99:6276237. [PMID: 33991192 DOI: 10.1093/jas/skab156] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Accepted: 05/11/2021] [Indexed: 01/05/2023] Open
Abstract
The objective of this study was to evaluate effects of different levels of lipopolysaccharide (LPS)-mediated oxidative stress on fresh meat quality. Crossbred lambs (n = 29) were blocked by weight and fed a standard finishing ration for the duration of the study. Lambs were individually housed and treatment groups were administered one of three intravenous injections every 72 h across a three-injection (9-day) cycle: saline control (control), 50 ng LPS/kg body weight (BW) (LPS50), or 100 ng LPS/kg BW (LPS100). Rectal temperatures were measured to indicate inflammatory response. Lambs were harvested at the Loeffel Meat Laboratory and 80 mg of pre-rigor Longissimus lumborum were collected in control and LPS100 treatments within 30 min postmortem for RNA analysis. Wholesale loins were split and randomly assigned 1 or 14 d of wet aging. Chops were fabricated after aging and placed under retail display (RD) for 0 or 7 d. Animal was the experimental unit. LPS-treated lambs had increased (P < 0.05) rectal temperatures at 1, 2, 4, and 24 h post-injection. Transcriptomics revealed significant (Praw < 0.05) upregulation in RNA pathways related to generation of oxidative stress in LPS100 compared with control. A trend was found for tenderness (Warner-Bratzler shear force, WBSF; P = 0.10), chops from LPS50 having lower shear force compared with control at 1 d postmortem. Muscle from LPS50 treatment lambs exhibited greater troponin T degradation (P = 0.02) compared with all treatments at 1 d. Aging decreased WBSF (P < 0.0001), increased sarcoplasmic calcium concentration (P < 0.0001), pH (P < 0.0001), and proteolysis (P < 0.0001) across treatments. Following aging, chops increased discoloration as RD increased (P < 0.0001), with control chops aged 14 d being the most discolored. Chops from lambs given LPS had higher (P < 0.05) a* values compared with control at 14 d of aging. The L* values were greater (P < 0.05) in LPS100 compared with both LPS50 and control. Aging tended (P = 0.0608) to increase lipid oxidation during RD across either aging period. No significant differences (P > 0.05) in sarcomere length, proximate composition, fatty acid composition, or isoprostane content were found. These results suggest that defined upregulation of oxidative stress has no detriment on fresh meat color, but may alter biological pathways responsible for muscle stress response, apoptosis, and enzymatic processes, resulting in changes in tenderness early postmortem.
Collapse
Affiliation(s)
- Nicolas J Herrera
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA
| | - Nicolas A Bland
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA
| | - Felipe A Ribeiro
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA
| | - Morgan L Henriott
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA
| | - Eric M Hofferber
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68503-0908, USA
| | - Jakob Meier
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68503-0908, USA
| | - Jessica L Petersen
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA
| | - Nicole M Iverson
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68503-0908, USA
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA
| |
Collapse
|
13
|
Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021; 100:101056. [PMID: 33744615 PMCID: PMC8005812 DOI: 10.1016/j.psj.2021.101056] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.
Collapse
Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
| |
Collapse
|
14
|
Jeong SH, Kim EC, Lee DU. The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle. Foods 2020; 9:foods9111674. [PMID: 33207640 PMCID: PMC7697614 DOI: 10.3390/foods9111674] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [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: 10/07/2020] [Revised: 11/05/2020] [Accepted: 11/11/2020] [Indexed: 02/06/2023] Open
Abstract
The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained.
Collapse
|
15
|
Kim H, Ramachandraiah K, Yun YC, Kwon IS, Park HN, Kim HY, Lee EJ, Hong GP. Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure. Food Sci Anim Resour 2020; 40:1055-1065. [PMID: 33305288 PMCID: PMC7713769 DOI: 10.5851/kosfa.2020.e77] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/24/2020] [Accepted: 09/05/2020] [Indexed: 11/06/2022] Open
Abstract
This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.
Collapse
Affiliation(s)
- Honggyun Kim
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| | - Karna Ramachandraiah
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| | - Young Chan Yun
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| | - In Suk Kwon
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| | - Ha Neul Park
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32588,
Korea
| | - Eun-Jung Lee
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| | - Geun-Pyo Hong
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006,
Korea
| |
Collapse
|
16
|
Chang YS, Wu SY, Stromer MH, Chou RGR. Calpain activation and proteolysis in postmortem goose muscles. Anim Sci J 2020; 91:e13423. [PMID: 32648277 DOI: 10.1111/asj.13423] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 05/24/2020] [Accepted: 06/04/2020] [Indexed: 10/23/2022]
Abstract
Meat tenderness is considered as the most important criterion for meat quality by consumers and can be improved by the actions of endogenous proteases, mainly calpains, during postmortem storage at 0-5°C. The purpose of this study, therefore, was to examine the postmortem calpain activation and proteolysis in breast (BM) and leg and thigh (LM) muscles of White Roman goose. BM and LM were taken from goose carcasses (n = 15) at 0 (10-15 min postmortem), 1, 3, and 7 days of storage at 5°C. The decrease in postmortem pH, calpain-1 and -11 activities, and contents of the calpain-1 80 kDa subunit and desmin was more rapid (p < .05) in BM than in LM. Our results show that postmortem proteolysis was more extensive in BM than in LM of White Roman goose, not only because the difference in fiber type composition between two muscles, but because the rate and extent of calpain activation were greater in BM as well. These results may provide useful information to optimize meat processing for different muscles in goose industry.
Collapse
Affiliation(s)
- Ya-Shiou Chang
- Department of Animal Science, Chinese Culture University, Taipei City, Taiwan
| | - Shin-Yi Wu
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | - Marvin H Stromer
- Department of Animal Science, Iowa State University, Ames, IA, USA
| | - Rong-Ghi R Chou
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| |
Collapse
|
17
|
Shin H, Kim HT, Choi MJ, Ko EY. Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin. Food Sci Anim Resour 2019; 39:888-902. [PMID: 31950106 PMCID: PMC6949528 DOI: 10.5851/kosfa.2019.e70] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [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: 09/12/2019] [Revised: 10/02/2019] [Accepted: 10/06/2019] [Indexed: 12/20/2022] Open
Abstract
Our aim was to investigate the effects of bromelain embedded in double emulsion
(DE) on physicochemical properties of pork loin. We evaluated DE characteristics
such as size, zeta potential, and microscopy after fabrication. We marinated
meat with distilled water (DW), 1% (w/v) bromelain solution, blank DE,
and 1% (w/v) bromelain loaded in double emulsion (DE E) for 0, 24, 48,
and 72 h at 4°C, and prepared raw meat for control. The marinated samples
were assessed for color, water holding capacity, cooking loss, moisture content,
pH, protein solubility, Warner-Bratzler shear force (WBSF) and gel
electrophoresis. The droplet size of 1% (w/v) bromelain embedded in DE
was increased compared with blank DE (p<0.05) and values of zeta
potential decreased. The increase in lightness and color difference range of the
DE-treated group was lower than that of the DW-treated group (p<0.05).
Moreover, treatment by immersion in 1% (w/v) DE E resulted in the highest
water holding capacity values (p<0.05) and lower cooking loss values than
water base treatment (p<0.05). Results for myofibrillar protein
solubility and WBSF showed a similar trend. 1% (w/v) DE E showed
degradation of myosin heavy chain after 48 h in sodium dodecyl
sulfate-polyacrylamide gel electrophoresis. Thus, bromelain-loaded DE is useful
for controlling and handling enzyme activity in food industry.
Collapse
Affiliation(s)
- Hyerin Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyo Tae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Eun-Young Ko
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
18
|
Abstract
The purpose of this study was to compare postmortem proteolysis and tenderization between Chinese and Wuzong goose breast muscles. Four months old Chinese (CG, n = 15) and Wuzong (WZ, n = 15) goose carcasses were vacuum-packaged 10 to 15 min postmortem and stored at 5°C. Breast (Pectoralis major) samples from each carcass were sampled at 0 (∼10 min postmortem), 1, 3, and 7 D of storage. Our results showed that the decrease in pH and calpain-1 activity was not different in CG and WG samples. However, the decrease in calpain-11 activity, desmin content, and shear force were more rapid (P < 0.05) in WZ than in CG samples. Our results indicate that postmortem proteolysis and tenderization of goose breast muscle were more extensive in WZ than in CG goose muscle.
Collapse
Affiliation(s)
- Ya-Shiou Chang
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | | | - Rong-Ghi R Chou
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| |
Collapse
|
19
|
Hu J, Ge S, Huang C, Cheung PCK, Lin L, Zhang Y, Zheng B, Lin S, Huang X. Tenderization effect of whelk meat using ultrasonic treatment. Food Sci Nutr 2018; 6:1848-1857. [PMID: 30349674 PMCID: PMC6189613 DOI: 10.1002/fsn3.686] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [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: 01/03/2018] [Revised: 04/19/2018] [Accepted: 04/27/2018] [Indexed: 11/12/2022] Open
Abstract
This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk (Buccinum undatum) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three-level factorial Box-Behnken design for the optimization of three variables. The optimum conditions for the three variables found were as follows: ultrasound power at 200 W, treatment time for 9.6 min, and temperature at 45°C. The resulted tenderization effect was comparable to traditional enzymatic methods. Furthermore, disruption of muscle microstructure was observed in the ultrasonic-treated whelk meat by scanning electron microscopy, while evaluations on physicochemical properties indicated the ultrasonic treatment has no significant undesirable effects on the quality of whelk meat including pH, water-holding capacity, and lipid oxidation. In conclusion, this study showed the feasibility of ultrasonic treatment as a promising tenderization method for whelk meat without detrimental effects on its quality.
Collapse
Affiliation(s)
- Jiamiao Hu
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine AlgaeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouChina
- Faculty of Health SciencesUniversity of MacauTaipaMacau SAR
| | - Shenghan Ge
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Chenying Huang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Peter C. K. Cheung
- School of Life SciencesThe Chinese University of Hong KongShatinHong Kong
| | - Luan Lin
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine AlgaeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouChina
| | - Yi Zhang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Baodong Zheng
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Shaoling Lin
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine AlgaeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Xiujuan Huang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- Fujian Saifu Food Inspection Co. Ltd.Fujian350011, FuzhouP.R. China
| |
Collapse
|
20
|
Zhou CY, Wang Y, Pan DD, Sun YY, Cao JX. The effect of ATP marination on the depolymerization of actin filament in goose muscles during postmortem conditioning. Poult Sci 2018; 97:684-694. [PMID: 29121270 DOI: 10.3382/ps/pex318] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Accepted: 09/29/2017] [Indexed: 01/29/2023] Open
Abstract
In order to study the tenderization mechanism of ATP treatments by depolymerizing actin filaments, breast muscles of Eastern Zhejiang White Geese were randomly divided into 3 groups: control, 10 and 20 mM groups. Shear force (SF), sarcomere length (SL) and myofibrillar fraction index (MFI), the content of F-actin and G-actin, the expression of actin associated proteins (cofilins and tropomodulins) were investigated during conditioning. In 20 mM group, cofilins content increased from 48 to 168 h, while tropomodulins decreased; the content of F-actin decreased from 24 to 168 h, while the increased G-actin was observed upto 48 h. In the control, the degraded tropomodulins were observed at 168 h, and the increased cofilins and G-actin were detected at the same time; the increase of MFI and decrease of F-actin content were shown at 96 and 168 h. Compared to control group, 20 mM group accelerated the transformation of F-actin into G-actin; it showed higher SL and MFI, and lower SF at 48, 96 and 168 h, respectively. We concluded that depolymerization of actin filaments, which was regulated by cofilins and tropomodulins, contributed to myofibrillar fraction and low SF during conditioning.
Collapse
Affiliation(s)
- Chang-Yu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Dao-Dong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Yang-Ying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| |
Collapse
|
21
|
Moon SS. Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer. Korean J Food Sci Anim Resour 2018; 38:143-151. [PMID: 29725232 PMCID: PMC5932962 DOI: 10.5851/kosfa.2018.38.1.143] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/19/2018] [Accepted: 01/20/2018] [Indexed: 11/06/2022] Open
Abstract
The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak (Tp) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for postmortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.
Collapse
Affiliation(s)
- Sung Sil Moon
- Sunjin Meat & Processing Research Center, Gyeonggi-do 17533, Korea
| |
Collapse
|
22
|
Abstract
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.
Collapse
Affiliation(s)
- Zuhaib F Bhat
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - James D Morton
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - Susan L Mason
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | | |
Collapse
|
23
|
Kim HK, Lee SH, Ryu YC. Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus. Korean J Food Sci Anim Resour 2016; 35:533-40. [PMID: 26761876 PMCID: PMC4662137 DOI: 10.5851/kosfa.2015.35.4.533] [Citation(s) in RCA: 4] [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: 05/06/2015] [Revised: 07/23/2015] [Accepted: 07/23/2015] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm3) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.
Collapse
Affiliation(s)
- Ho-Kyoung Kim
- Department of Culinary & Food Service Management, Sejong University, Seoul 143-747, Korea
| | - Sang-Hoon Lee
- Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University, Seoul 120-750, Korea
| | - Youn-Chul Ryu
- Division of Biotechnology, College of Applied Life Sciences, Jeju National University, Jeju 690-756, Korea
| |
Collapse
|
24
|
He FY, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Kim SY, Yeo IJ, Jung TJ, Kim CJ. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles. Korean J Food Sci Anim Resour 2015; 35:721-30. [PMID: 26877631 PMCID: PMC4726951 DOI: 10.5851/kosfa.2015.35.6.721] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [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: 12/29/2014] [Revised: 05/12/2015] [Accepted: 05/17/2015] [Indexed: 11/11/2022] Open
Abstract
The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.
Collapse
Affiliation(s)
- Fu-Yi He
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Si-Young Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - In-Jun Yeo
- 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
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| |
Collapse
|