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Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. ULTRASONICS SONOCHEMISTRY 2024; 107:106919. [PMID: 38795569 PMCID: PMC11144803 DOI: 10.1016/j.ultsonch.2024.106919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/02/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p < 0.05) affected pH, particularly at a higher PEF intensity (5 kV/cm), the overall color appearance of the treated meat remained unchanged. The combined treatments resulted in a tenderizing effect and decreased meat hardness, adhesiveness, and chewiness. Interestingly, US + PEF with increasing PEF intensity (1.6 to 5.0 kV/cm) led to a gradual increase in taste-related amino acids (aspartic acid, glutamic acid, etc.), potentially enhancing flavor. FTIR spectra revealed alterations in protein and lipid structures following treatment, suggesting potential modifications in meat quality. Scanning electron microscopy (SEM) revealed significant changes in the texture and structure of US + PEF-treated meat, depicting structural disruptions. Furthermore, Pearson's correlation analysis and principal component analysis (PCA) revealed a clear relationship between the physicochemical characteristics, free amino acids, color, and texture attributes of chicken meat. By optimizing treatment parameters, US + PEF could offer a novel approach to improve chicken breast meat quality.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551 Al‑Ain, United Arab Emirates
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong, 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zhang Guo Tong
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong, 528225, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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2
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Roobab U, Chen BR, Madni GM, Guo SM, Zeng XA, Abdi G, Aadil RM. Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. ULTRASONICS SONOCHEMISTRY 2024; 104:106824. [PMID: 38412679 PMCID: PMC10907868 DOI: 10.1016/j.ultsonch.2024.106824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/07/2024] [Accepted: 02/20/2024] [Indexed: 02/29/2024]
Abstract
Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Shi-Man Guo
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Bushehr, Iran.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
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3
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Reyes-Villagrana RA, Madrigal-Melchor J, Chávez-Martínez A, Juárez-Moya J, Rentería-Monterrubio AL. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation. Foods 2023; 12:2390. [PMID: 37372601 DOI: 10.3390/foods12122390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultrasound (HIU), to modify the characteristics of meat and meat products. The advantages of the HIU in meat such as pH, increased water-holding capacity, and antimicrobial activity are well documented and conclusive. However, in terms of meat tenderization, the results are confusing and contradictory, mainly when they focus on three HIU parameters: acoustic intensity, frequency, and application time. This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. Longissimus dorsi). Loin-steak was ultrasonicated with the following parameters: time tHIU = 30 min/each side; frequency fHIU = 37 kHz; acoustic intensity IHIU = ~6, 7, 16, 28, and 90 W/cm2. The results showed that acoustic cavitation has a chaotic effect on the loin-steak surface and thickness of the rib-eye due to Bjerknes force, generating shear stress waves, and acoustic radiation transmittance via the internal structure of the meat and the modification of the myofibrils, in addition to the collateral effect in which the collagen and pH generated ultrasonoporation. This means that HIU can be beneficial for the tenderization of meat.
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Affiliation(s)
| | - Jesús Madrigal-Melchor
- Unidad Académica de Ciencia y Tecnología de la Luz y la Materia, Universidad Autónoma de Zacatecas, Zacatecas 98000, Mexico
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
| | - Juliana Juárez-Moya
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
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4
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Zheng M, Chen S, Yao Y, Wu N, Xu M, Zhao Y, Tu Y. A review on the development of pickled eggs: rapid pickling and quality optimization. Poult Sci 2022; 102:102468. [PMID: 36682130 PMCID: PMC9876998 DOI: 10.1016/j.psj.2022.102468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/28/2022] [Accepted: 12/28/2022] [Indexed: 01/02/2023] Open
Abstract
Pickled eggs enjoy a long processing history with unique flavor and rich nutrition but suffer from long pickling cycle due to the limitations of traditional processing methods. In terms of quality, salted egg whites have the disadvantage of high sodium content, and salted egg yolks have problems such as hard core and black circle around outer layer. Likewise, the quality of preserved eggs is challenged by the black spots (dots) on the eggshells and the high content of heavy metals in the egg contents. The sustainable development of traditional pickled eggs are hindered by these defects and extensive research has been carried out in recent years. Based on the elaboration of the quality formation mechanism of salted eggs and preserved eggs, this paper reviewed the processing principles and applications of rapid pickling technologies like ultrasonic technology, magnetoelectric-assisted technology, water cycle technology, vacuum decompression technology, and pulsed pressure technology, as well as the quality optimization methods such as controlling the sodium content of the salted egg whites, improving the quality of salted egg yolks, promoting the quality of lead-free preserved eggs, and developing heavy metal-free preserved eggs. In the end, the future development trend of traditional pickled eggs was summarized and prospected in order to provide theoretical guidance for the actual production.
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Affiliation(s)
- Mengting Zheng
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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5
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Zhang X, Zhu L, Song L, Song L, Shi S, Liu H, Wu J, Si K, Gong T, Liu H. Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism. Meat Sci 2022; 196:109043. [DOI: 10.1016/j.meatsci.2022.109043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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6
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Dong Y, Zhang H, Mei J, Xie J, Shao C. Advances in application of ultrasound in meat tenderization: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.969503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).
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7
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Demir H, Çelik S, Sezer YÇ. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. FOOD SCI TECHNOL INT 2021; 28:340-352. [PMID: 33910396 DOI: 10.1177/10820132211012919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly (P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly (P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.
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Affiliation(s)
- Hande Demir
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Seyda Çelik
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Yasemin Çelebi Sezer
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
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8
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Cichoski AJ, da Silva JS, Leães YSV, Robalo SS, Dos Santos BA, Reis SR, Nehring P, Santos SP, Wagner R, de Menezes CR, Campagnol PCB. Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella. ULTRASONICS SONOCHEMISTRY 2021; 72:105443. [PMID: 33383543 PMCID: PMC7803794 DOI: 10.1016/j.ultsonch.2020.105443] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/16/2020] [Accepted: 12/19/2020] [Indexed: 05/08/2023]
Abstract
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evaluated. Four cooking conditions were used, as follows: Control, corresponding to the cooking time traditionally used in the meat industry; TUS100 and TUS50: cooking with US (25 kHz) and 50% reduction of the cooking time of Control, using 100% (462 W) and 50% (301 W) amplitude, respectively; and TWUS: cooking without the application of US and 50% reduction of the cooking time of Control. TUS100 and TUS50 showed an increase of 10.8% and 29.4%, respectively, in the total amount of terpenes on the first day of storage in relation to the Control. The presence of nonane on the 60th day only in the US-treated samples (0.22 × 106 vs 0.11 × 106 for TUS100 and TUS50, respectively) indicated that the US treatment may have induced higher oxidation in mortadella. The oxidative stability index ranged from 274 to 369 days for TUS100 and the Control, respectively. The treatments TWUS and TUS50 showed a lower sensory quality at the end of storage. On the other hand, TUS100 presented sensory quality similar to the Control, demonstrating that ultrasonic-assisted cooking using a 100% amplitude is an alternative to reduce the cooking time without affecting the product quality.
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Affiliation(s)
| | | | - Yasmim Sena Vaz Leães
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Silvino Sasso Robalo
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Stephanie Ribeiro Reis
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Priscila Nehring
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Suelen Priscila Santos
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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9
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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10
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Ahmad MN, Hilmi NHN, Normaya E, Yarmo MA, Bulat KHK. Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots. Journal of Food Science and Technology 2020; 57:2852-2862. [PMID: 32612298 DOI: 10.1007/s13197-020-04317-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2019] [Accepted: 02/25/2020] [Indexed: 12/11/2022]
Abstract
Abstract Meat tenderness is the most important criterion in food quality because it strongly influences the consumer's satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, Manihot esculenta root was chosen as a protease source due to its skin blistering effect, suggesting the presence of strong proteolytic activity. The extraction of the crude protease was optimized by using response surface methodology (RSM) with four independent variables, which were pH (X1), CaCl2 (X2), Triton X-100 (X3) and 2-mercaptoethanol (X4). Based on the RSM model, all the independent variables were significant and the optimum extraction conditions were pH 9, 3.24 mM CaCl2, 4.12% Triton X-100 and 6.32 mM 2-mercaptoethanol. Tukey's test results showed that the difference between the expected and experimental protease activity value was 0.05%. A reduction of meat firmness was observed when samples treated with enzyme were compared with a control by using a texture analyser. Electrophoretic patterns also showed extensive proteolysis and a reduction of intensity and number of the protein bands in the treated sample. SEM clearly revealed the degradation of muscle fibres and connective tissue of meat treated with crude protease. Graphic abstract
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Affiliation(s)
- Mohammad Norazmi Ahmad
- Experimental and Theoretical Research Lab, Department of Chemistry, Kulliyah of Science, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Malaysia
| | - Nik Husna Nik Hilmi
- Experimental and Theoretical Research Lab, Department of Chemistry, Kulliyah of Science, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Malaysia
| | - Erna Normaya
- Experimental and Theoretical Research Lab, Department of Chemistry, Kulliyah of Science, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Malaysia
| | - Mohd Ambar Yarmo
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
| | - Ku Halim Ku Bulat
- Department of Chemistry, Faculty of Science, University Malaysia Terengganu, Mengabang Telipot, 21030 Kuala Terengganu, Terengganu Darul Iman Malaysia
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11
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Sattar S, Imran M, Mushtaq Z, Ahmad MH, Holmes M, Maycock J, Khan MI, Yasmin A, Khan MK, Muhammad N. Functional quality of optimized peach-based beverage developed by application of ultrasonic processing. Food Sci Nutr 2019; 7:3692-3699. [PMID: 31763018 PMCID: PMC6848818 DOI: 10.1002/fsn3.1227] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 08/27/2019] [Accepted: 08/31/2019] [Indexed: 12/14/2022] Open
Abstract
The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH value and Brix amount of juice, and however, a rise in cloud value was observed under all processing conditions. The thermal treatment caused the decrement in total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (assessed by diphenyl dipicryl hydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)), and organic acids of juice, whereas sonication treatment for 90 min increased maximum the activity of bioactive compounds (TPC: 600.61 µg/100 ml; TFC: 177 µg CE/100 ml), antioxidants (DPPH: 51.87%; FRAP: 506.13 µmol Trolox/L; ABTS: 1,507.375 µmol Trolox/L), and organic acids (malic acid: 998; citric acid: 128; oxalic acid: 145; shikimic acid: 63 µg/100 ml) as compared to other treatment conditions and control. Multivariate data analysis was done by principal component analysis as it identifies patterns in data by comparing data sets which is further expressed based on their similarities and discriminations, respectively.
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Affiliation(s)
- Saira Sattar
- Faculty of Life SciencesInstitute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
- School of Food Science and NutritionUniversity of LeedsLeedsUK
| | - Muhammad Imran
- Faculty of Life SciencesInstitute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Zarina Mushtaq
- Faculty of Life SciencesInstitute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Haseeb Ahmad
- Faculty of Life SciencesInstitute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Melvin Holmes
- School of Food Science and NutritionUniversity of LeedsLeedsUK
| | - Joanne Maycock
- School of Food Science and NutritionUniversity of LeedsLeedsUK
| | - Muhammad Imran Khan
- Department of Mathematics & StatisticsFaculty of SciencesUniversity of AgricultureFaisalabadPakistan
| | - Adeela Yasmin
- Faculty of Life SciencesInstitute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Kamran Khan
- Faculty of Life SciencesInstitute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Niaz Muhammad
- National Agriculture Education CollegeKabulAfghanistan
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