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Fan X, Gao X, Li R, Pan D, Zhou C. Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl? Food Chem 2024; 441:138318. [PMID: 38181666 DOI: 10.1016/j.foodchem.2023.138318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 12/12/2023] [Accepted: 12/27/2023] [Indexed: 01/07/2024]
Abstract
This study explored the effects of l-arginine, l-lysine, and NaCl alone and in combination on the tenderness of porcine meat. Arg, Lys, and NaCl alone improved the tenderness, decreased the cooking loss, and increased the myofibrillar fragmentation index (MFI) of porcine meat; Both Arg and Lys cooperated with NaCl to better achieve this effect. Furthermore, Arg/Lys collaborated with NaCl to increase muscle fiber swelling and moisture content of the meat and promoted the extraction of main myofibrillar proteins. FT-IR revealed that Arg, Lys, or NaCl alone or in combination caused changes in protein-water interactions. Western blotting revealed varying degrees of meat protein degradation in all cases, but the results did not well coincide with those of shear force and the MFI. Therefore, the weakening of intermolecular forces between myofibrillar proteins was considered the main reason for meat tenderization under the present study conditions.
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Affiliation(s)
- Xiaokang Fan
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Rui Li
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Dongmei Pan
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
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2
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Cai W, Liu H, He L, Fu L, Han D, Zhu X, Jin J, Yang Y, Xie S. Exercise training combined with a high-fat diet improves the flesh flavour, texture and nutrition of gibel carp ( Carassius auratus gibelio). Food Chem X 2023; 17:100612. [PMID: 36974184 PMCID: PMC10039234 DOI: 10.1016/j.fochx.2023.100612] [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: 11/29/2022] [Revised: 02/13/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023] Open
Abstract
To meet the consumer demand for high-quality flesh sources, this study investigated the impacts of exercise training (ET) combined with a high-fat diet (HFD) on flesh quality. The results showed that HFD increased muscular fat content but reduced hardness, flexibility and adhesiveness. ET decreased fat content but increased flesh water holding capacity, hardness and stickiness. In terms of flavour, ET decreased the umami and sweet amino acid contents, which were restored when concomitantly feeding the HFD. Metabolomics further revealed that ET and HFD mainly affect the alanine, aspartate and glutamate metabolism, the citrate cycle and purine metabolism. The E-nose and volatile metabolomics analysis demonstrated that the combination of ET and HFD improved the aroma of flesh by enhancing the content of key flavour compounds within flesh such as hexadecenoic acid, ethyl ester and methyl stearate. This research provides a new strategy for improving the flesh quality of cultured fish.
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Affiliation(s)
- Wanjie Cai
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Haokun Liu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Linyue He
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lele Fu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dong Han
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
| | - Xiaoming Zhu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
| | - Junyan Jin
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Yunxia Yang
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Shouqi Xie
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Wuhan 430072, China
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Li YP, Zou XL, Kang ZL, Ma HJ. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters. Meat Sci 2022; 194:108990. [PMID: 36183626 DOI: 10.1016/j.meatsci.2022.108990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 06/29/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
Abstract
In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0-0.6%) were investigated. The pH, b⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G' values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G' values of the samples with 0.4% and 0.6% did not significantly different, while the a⁎ value significantly decreased. Moreover, a greater G' value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability.
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Affiliation(s)
- Yan-Ping Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Xiao-Li Zou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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KANG ZL, GAO ZS, ZOU XL, LI YP, MA HJ. Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.96521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Xiao-Li ZOU
- Henan Institute of Science and Technology, China
| | - Yan-Ping LI
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine
| | - Han-Jun MA
- Henan Institute of Science and Technology, China
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Rheological and water binding properties of xanthan, guar and ultra-finely milled oatmeal in white birch sap: Influence of sap minor constituents. Food Res Int 2021; 147:110478. [PMID: 34399474 DOI: 10.1016/j.foodres.2021.110478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/20/2021] [Accepted: 05/23/2021] [Indexed: 01/04/2023]
Abstract
White Birch Sap (WBS) contains appreciable amounts of mineral ions and phenolic compounds and can be used as alternate solvent for food applications. In this study, the effect of the mineral and phenolic composition of WBS was evaluated on the physical properties of xanthan gum, guar gum, ultra-finely milled oatmeal and their combinations in solution. Solutions were formulated with WBS and with solvents mimicking WBS without phenolic compounds and WBS without phenolics nor mineral ions. The influence of solvent composition was evaluated on flow properties and water mobility of the solutions. From WBS without mineral ions nor phenolics, the addition of mineral ions led to increased pseudo-plasticity and decreased flow consistency, and decreased water mobility. Addition of phenolic compounds through WBS led to opposite effects possibly due to phenolic-driven aggregation of the hydrocolloids which also seemed to inhibit guar/xanthan interactions.
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Composition of herring and cod fillets from the North and the Baltic Sea – Detecting added water. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Zou Y, Shi H, Xu P, Jiang D, Zhang X, Xu W, Wang D. Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. ULTRASONICS SONOCHEMISTRY 2019; 59:104735. [PMID: 31442769 DOI: 10.1016/j.ultsonch.2019.104735] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/09/2019] [Accepted: 08/14/2019] [Indexed: 06/10/2023]
Abstract
The objective of this study was to explore the combined effect of ultrasound (20 kHz ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off-time pulse durations of 2 s and 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness and its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology of meat as well as SDS-PAGE, circular dichroism (CD), synchronous fluorescence spectroscopy, differential scanning calorimetrv (DSC) of actomyosin were investigated and compared with untreated (Control), deionized water (DW), ultrasound in deionized water (UDW), 0.2 M sodium bicarbonate solution (SB), respectively. The results showed that USB can effectively increase MFI, and reduce filtering residues, cooking loss and shear force by compared with UDW or SB. Furthermore, myofibril was presented with the largest interfibrillary spaces and the highest degree of actomyosin dissociation in USB group. The increase in α-helix content and decrease in fluorescence intensity of tyrosine and tryptophan implied that USB caused the conformation change in actomyosin. Additionally, actomyosin in USB group became more sensitive to temperature. Therefore, the treatment of ultrasound combined with low concentration of sodium bicarbonate accelerated actomyosin degeneration was considered as a promising and efficient technique in meat processing, especially for the fitness enthusiasts.
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Affiliation(s)
- Ye Zou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Haibo Shi
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - Pingping Xu
- Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China
| | - Di Jiang
- Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China
| | - Xinxiao Zhang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Weimin Xu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Daoying Wang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
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Bisenius S, Ludmann M, Neuhaus H, Effkemann S, Heemken O, Bartelt E, Haunhorst E, Kehrenberg C. The impact of food additives on the chemical composition in cod (Gadus morhua): a comparative study. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01247-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Duflot M, Sánchez-Alonso I, Duflos G, Careche M. LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake. Food Chem 2019; 277:229-237. [DOI: 10.1016/j.foodchem.2018.10.106] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 10/22/2018] [Accepted: 10/22/2018] [Indexed: 11/15/2022]
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Wachirasiri K, Wanlapa S, Uttapap D, Puttanlek C, Rungsardthong V. Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13333] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kulraphat Wachirasiri
- Department of Agro-Industrial, Food and Environmental Technology; Faculty of Applied Science, Food and Agro-Industrial Research Center; King Mongkut's University of Technology North Bangkok; 1518, Pracharat Road Bangsue Bangkok 10800 Thailand
| | - Sorada Wanlapa
- Department of Food Technology; Thailand Institute of Scientific and Technological Research; Khlong Luang Pathum Thani 12120 Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology; School of Bioresources and Technology; King Mongkut's University of Technology Thonburi; Bangkok 10150 Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakorn Pathom 73000 Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food and Environmental Technology; Faculty of Applied Science, Food and Agro-Industrial Research Center; King Mongkut's University of Technology North Bangkok; 1518, Pracharat Road Bangsue Bangkok 10800 Thailand
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Jiang WD, Wu P, Tang RJ, Liu Y, Kuang SY, Jiang J, Tang L, Tang WN, Zhang YA, Zhou XQ, Feng L. Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish. Food Res Int 2016; 89:670-678. [PMID: 28460965 DOI: 10.1016/j.foodres.2016.09.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 09/15/2016] [Accepted: 09/20/2016] [Indexed: 01/22/2023]
Abstract
Flesh quality, amino acid and fatty acid composition, antioxidant status and related molecule expression in fish muscle were estimated by feeding grass carp with diets containing 3.65-27.86mg/kg diet of manganese (Mn) for 8weeks. Results demonstrated that optimal Mn increased toughness, collagen content, and pH, and decreased the cooking loss, and cathepsin B and L activities to enhance the flesh quality of fish. Meanwhile, optimal Mn increased the protein, lipid, the total essential amino acid (AA) (especially umami AA), and healthcare fatty acids, C18: 1c+t, C20: 3n-3, C20: 4 and DHA contents. These might be partially related to the decreased lipid peroxidation and protein oxidation, and the enhanced activities of Mn superoxide dismutase (MnSOD), catalase (CAT) and glutathione peroxidase (GPx) modulated by their gene expression, Nrf2 and TOR signaling. We firstly demonstrated that Mn improved flesh quality, flavor and healthcare function in fish muscle.
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Affiliation(s)
- Wei-Dan Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Pei Wu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Ren-Jun Tang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Yang Liu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Sheng-Yao Kuang
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu 610066, China
| | - Jun Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Ling Tang
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu 610066, China
| | - Wu-Neng Tang
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu 610066, China
| | - Yong-An Zhang
- Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Xiao-Qiu Zhou
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Lin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
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