1
|
Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle. Food Chem 2024; 454:139784. [PMID: 38815321 DOI: 10.1016/j.foodchem.2024.139784] [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: 12/12/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/01/2024]
Abstract
This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (-5 to -1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation.
Collapse
Affiliation(s)
- Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Huangbing Yao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ankun Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
2
|
Tan G, Ning Y, Sun C, Bu Y, Zhang X, Zhu W, Li J, Li X. Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking. Food Chem X 2024; 22:101389. [PMID: 38681232 PMCID: PMC11046062 DOI: 10.1016/j.fochx.2024.101389] [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: 12/21/2023] [Revised: 03/27/2024] [Accepted: 04/11/2024] [Indexed: 05/01/2024] Open
Abstract
The present study investigated the impact of plasma-activated water (PAW), slightly acidic electrolytic water (SAEW) and plasma-activated slightly acidic electrolytic water (PASW) treatment on myofibrillar protein (MP) in salmon fillets. Additionally, the interaction mechanism between myosin and reactive oxygen species was explored by molecular docking. Compared with the control group (719.26 nm), PASW treatment group exhibited the smallest particle size (408.97 nm). The PASW treatment exhibited efficacy in reducing MP aggregation and inhibiting protein oxidation. In comparison with other treatments, PASW treatment demonstrated a greater ability to mitigate damage to the secondary and tertiary structures of MP. O3 and H2O2 interact with myosin through hydrogen bonding. Specifically, O3 interacts with Lys676, Gly677, and Met678 of myosin while H2O2 binds to Thr681, Asp626, Arg680, and Met678. This study offers novel insights into the impact of PASW on MP, and provides a theoretical foundation for its application in aquatic product processing.
Collapse
Affiliation(s)
- Guizhi Tan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Ning
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Chaonan Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xiaomin Zhang
- Jinzhou experimental school, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| |
Collapse
|
3
|
Kara A, Akkose A, Gelen SU, Uçar A, Parlak V, Kocaman EM, Atamanalp M, Şuţan NA, Albadrani GM, Al-Ghadi MQ, Abdel-Daim MM, Alak G. A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation. Heliyon 2024; 10:e31146. [PMID: 38813226 PMCID: PMC11133757 DOI: 10.1016/j.heliyon.2024.e31146] [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: 07/07/2023] [Revised: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/31/2024] Open
Abstract
Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months' fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age. The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.
Collapse
Affiliation(s)
- Ayşe Kara
- Department of Seafood Processing, Faculty of Fisheries, Recep Tayyip Erdoğan University, TR-53020, Rize, Turkiye
| | - Ahmet Akkose
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, TR-25030, Erzurum, Turkiye
| | - Sevda Urçar Gelen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ataturk University, TR-25030, Erzurum, Turkiye
| | - Arzu Uçar
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Veysel Parlak
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Esat Mahmut Kocaman
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Muhammed Atamanalp
- Department of Aquaculture, Faculty of Fisheries, Atatürk University, TR-25030, Erzurum, Turkiye
| | - Nicoleta Anca Şuţan
- Department of Natural Sciences, University of Pitesti, Targul Din Vale 1, 110040, Pitesti, Romania
| | - Ghadeer M. Albadrani
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, 84428, Riyadh 11671, Saudi Arabia
| | - Muath Q. Al-Ghadi
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Mohamed M. Abdel-Daim
- Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, P.O. Box 6231 Jeddah 21442, Saudi Arabia
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt
| | - Gonca Alak
- Department of Seafood Processing, Faculty of Fisheries, Ataturk University, TR-25030, Erzurum, Turkiye
| |
Collapse
|
4
|
Benedetto A, Robotti E, Belay MH, Ghignone A, Fabbris A, Goggi E, Cerruti S, Manfredi M, Barberis E, Peletto S, Arillo A, Giaccio N, Masini MA, Brandi J, Cecconi D, Marengo E, Brizio P. Multi-Omics Approaches for Freshness Estimation and Detection of Illicit Conservation Treatments in Sea Bass ( Dicentrarchus Labrax): Data Fusion Applications. Int J Mol Sci 2024; 25:1509. [PMID: 38338789 PMCID: PMC10855268 DOI: 10.3390/ijms25031509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/18/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Fish freshness consists of complex endogenous and exogenous processes; therefore, the use of a few parameters to unravel illicit practices could be insufficient. Moreover, the development of strategies for the identification of such practices based on additives known to prevent and/or delay fish spoilage is still limited. The paper deals with the identification of the effect played by a Cafodos solution on the conservation state of sea bass at both short-term (3 h) and long-term (24 h). Controls and treated samples were characterized by a multi-omic approach involving proteomics, lipidomics, metabolomics, and metagenomics. Different parts of the fish samples were studied (muscle, skin, eye, and gills) and sampled through a non-invasive procedure based on EVA strips functionalized by ionic exchange resins. Data fusion methods were then applied to build models able to discriminate between controls and treated samples and identify the possible markers of the applied treatment. The approach was effective in the identification of the effect played by Cafodos that proved to be different in the short- and long-term and complex, involving proteins, lipids, and small molecules to a different extent.
Collapse
Affiliation(s)
- Alessandro Benedetto
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (A.B.); (S.P.); (A.A.); (N.G.); (P.B.)
| | - Elisa Robotti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Masho Hilawie Belay
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
- Department of Chemistry, Mekelle University, Mekelle P.O. Box 231, Ethiopia
| | - Arianna Ghignone
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Alessia Fabbris
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Eleonora Goggi
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Simone Cerruti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Marcello Manfredi
- Department of Translational Medicine, University of Piemonte Orientale, Via Solaroli 17, 28100 Novara, Italy;
| | - Elettra Barberis
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Simone Peletto
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (A.B.); (S.P.); (A.A.); (N.G.); (P.B.)
| | - Alessandra Arillo
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (A.B.); (S.P.); (A.A.); (N.G.); (P.B.)
| | - Nunzia Giaccio
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (A.B.); (S.P.); (A.A.); (N.G.); (P.B.)
| | - Maria Angela Masini
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Jessica Brandi
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (J.B.); (D.C.)
| | - Daniela Cecconi
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (J.B.); (D.C.)
| | - Emilio Marengo
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy; (M.H.B.); (A.G.); (A.F.); (E.G.); (S.C.); (E.B.); (M.A.M.); (E.M.)
| | - Paola Brizio
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (A.B.); (S.P.); (A.A.); (N.G.); (P.B.)
| |
Collapse
|
5
|
Yang Z, Yan J, Xie J. Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage. Food Res Int 2023; 173:113340. [PMID: 37803649 DOI: 10.1016/j.foodres.2023.113340] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO2/30% N2 (MAP1); 60% CO2/30% N2/10% O2 (MAP2); 40% CO2/30% N2/30% O2 (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009-0.04 MDA/kg) and carbonyl content (0.20-0.26 μmol/g) and the highest sulfhydryl content (0.25-0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.
Collapse
Affiliation(s)
- Zhijun Yang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Yan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| |
Collapse
|
6
|
Zhu Z, Bassey AP, Huang M, Khan IA. The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
7
|
Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
Collapse
Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
8
|
Li N, Xie J, Chu YM. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review. Food Sci Biotechnol 2023; 32:1005-1018. [PMID: 37215253 PMCID: PMC10195969 DOI: 10.1007/s10068-023-01291-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 03/18/2023] Open
Abstract
Myofibril proteins degradation constitutes an important factor in quality deterioration, procedural activation or inhibition of endogenous protease potential regulates autolytic proteolysis-induced softening of post mortem fish muscle. Based on the brief introduction of myofibril proteins degradation in fish skeletal muscle, a detailed description of the main myofibril degradation properties and the distinct role played by endogenous proteases were proposed, which reflects the limitations and challenges of the current research on myofibril hydrolysis mechanisms based on the varied surrounding conditions. In addition, the latest researches on the evaluation method of myofibril proteins degradation were comprehensively reviewed. The potential use of label-free proteomics combined with bioinformatics was also emphasized and has become an important means to in-depth understand protein degradation mechanism.
Collapse
Affiliation(s)
- Na Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai, 201415 China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
- Shanghai Engineering Research Center of Aquatic Product Processing and
Preservation, Shanghai, 201306 China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment
Performance and Energy Saving Evaluation, Shanghai, 201306 China
| | - Yuan Ming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
| |
Collapse
|
9
|
Geng L, Liu K, Zhang H. Lipid oxidation in foods and its implications on proteins. Front Nutr 2023; 10:1192199. [PMID: 37396138 PMCID: PMC10307983 DOI: 10.3389/fnut.2023.1192199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/25/2023] [Indexed: 07/04/2023] Open
Abstract
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.
Collapse
Affiliation(s)
- Lianxin Geng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou, China
| | - Huiyan Zhang
- Zhengzhou Ruipu Biological Engineering Co., Ltd, Zhengzhou, China
| |
Collapse
|
10
|
Yu MM, Fan YC, Zhang XR, Li DY, Liu YX, Zhou DY, Zhu BW. Effect of boiling on texture of abalone muscles and its mechanism based on proteomic techniques. Food Chem 2022; 388:133014. [PMID: 35486986 DOI: 10.1016/j.foodchem.2022.133014] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 03/15/2022] [Accepted: 04/17/2022] [Indexed: 11/04/2022]
Abstract
The precise mechanism of texture changes in abalone muscles during boiling was investigated using quantitative proteomic analysis. A total 353 water-soluble proteins were identified in fresh abalone muscle. The number was decreased to 233 (6 min) and 201 (30 min), and then increased to 271 (240 min) during boiling. The undetectable protein in water-soluble fraction caused by boiling mainly belong to hemocyanins, protein kinases, dehydrogenases, phosphorylases, and transferases, while the newly identified proteins in water-soluble fraction during boiling mainly belong to collagen and myofibrillar proteins (MPs).Additionally, results also showed that boiling caused protein oxidation, denaturation, aggregation, crosslinking and degradation. Combined with the texture changes of abalone muscles during boiling, it was speculated that the oxidation, denaturation, aggregation and crosslinking of proteins led to the increase of shear force, however, the degradation of structural proteins such as MPs and collagen caused the decreases in shear force and hardness.
Collapse
Affiliation(s)
- Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Ying-Chen Fan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Ran Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| |
Collapse
|
11
|
Wu J, Li C, Li L, Yang X, Wang Y, Zhou W. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Yu MM, Fan YC, Liu YX, Yin FW, Li DY, Liu XY, Zhou DY, Zhu BW. Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles. Food Funct 2022; 13:1785-1796. [PMID: 35142324 DOI: 10.1039/d1fo03389a] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of oxidation on protein digestion and transport in cooked abalone muscles were investigated using a combination of simulated digestion and everted-rat-gut-sac models for the first time. Boiling heat treatments caused protein oxidation in the abalone muscles, reflected by increases in the carbonyl group and disulfide bond contents, protein hydrophobicity and aggregation degree, as well as decreases in the free sulfhydryl group and amino acid contents. Protein oxidation significantly inhibited the degree of hydrolysis, digestion rate, and digestibility of the abalone muscles in the simulated digestion model. The results from the everted-rat-gut-sac model showed that amino acid and peptide transport levels from the digestion products of the cooked abalone muscles were lower than those of the uncooked samples. In contrast, the addition of antioxidants of bamboo leaves mitigated heat-treatment-induced protein oxidation, aggregation and increased hydrophobicity, and consequently improved abalone muscle protein digestibility and transport levels.
Collapse
Affiliation(s)
- Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Ying-Chen Fan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Xiao-Yang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| |
Collapse
|
13
|
Xiang Y, Sun C, Zhao Y, Li L, Yang X, Wu Y, Chen S, Wei Y, Li C, Wang Y. Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112885] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
14
|
Yang H, Li Q, Xu Z, Ge Y, Zhang D, Li J, Sun T. Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout. Int J Biol Macromol 2022; 194:510-520. [PMID: 34822827 DOI: 10.1016/j.ijbiomac.2021.11.094] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/24/2022]
Abstract
Plant essential oils lose their activity due to unstable chemical properties and volatility, and the coating can improve their stability by encapsulating. The three-layer coatings were prepared by tape casting method with flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives. The composite coatings were characterized, and their physicochemical properties, release properties, antibacterial and antioxidant properties were determined. Meanwhile, the protective effect of the composite coatings on rainbow trout fillets myofibril protein was studied. The mechanical properties of the FG/CS/FG coatings are better than FG coating. The release of EG and LEO from the coatings are followed simple diffusion mechanism. After added essential oils, the antibacterial and antioxidant properties of the composite coatings are significantly enhanced. In the preservation process of the rainbow trout fillets, the composite coatings can reduce the carbonyl content, increase the sulfhydryl content and Ca2+-ATPase activity. The β-sheet content is 6.09%-15.63% higher than that of control, indicating the coatings are helpful to maintain the order of myofibril protein. The composite coatings slowed down the decrease of antioxidant enzyme activity, thus delay the protein oxidation. Because of long-term antibacterial and antioxidant properties, the composite coatings have potential value in food preservation or food packaging materials.
Collapse
Affiliation(s)
- Hua Yang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Zhaomeng Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Yonghong Ge
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Defu Zhang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
| |
Collapse
|
15
|
Shui SS, Yao H, Jiang ZD, Benjakul S, Aubourg SP, Zhang B. The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses. Food Chem 2021; 364:130374. [PMID: 34147869 DOI: 10.1016/j.foodchem.2021.130374] [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: 02/12/2021] [Revised: 04/26/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Neon flying squid (OB) and jumbo squid (DG) mantles were evaluated to reveal the similarities and differences in their physicochemical features and protein abundances. Microstructural results indicated that the OB mantle exhibited numerous myofibril fragments and disordered microstructures after frozen storage compared with DG tissues. Chemical analysis suggested that freezing resulted in a rapid decrease in myofibrillar protein (MP) content, Ca2+-ATPase activity, and total sulfhydryl content, and promoted the increase in carbonyl content of MPs in both OB and DG. While, DG presented better MP stability than OB muscle after 120 days of frozen storage. Label-free proteomic analysis detected 24 down- and 33 up-regulated differentially abundant proteins (DAPs) in OB and DG mantles. Identified DAPs including isocitrate dehydrogenase and malic enzyme initiated a rapid decrease in the MP properties in OB samples. Moreover, DAPs were related to cytoskeleton function, including paramyosin, tropomyosin, and troponin C, which improved the stability of DG in response to freezing-induced changes.
Collapse
Affiliation(s)
- Shan-Shan Shui
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ze-Dong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo 36208, Spain
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| |
Collapse
|
16
|
Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110652] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
17
|
Feng H, Jin H, Gao Y, Yan S, Zhang Y, Zhao Q, Xu J. Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates. Food Chem 2020; 330:127215. [DOI: 10.1016/j.foodchem.2020.127215] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 01/30/2023]
|
18
|
Peng Z, Zhu M, Zhang J, Zhao S, He H, Kang Z, Ma H, Xu B. Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment. Food Chem 2020; 343:128412. [PMID: 33268166 DOI: 10.1016/j.foodchem.2020.128412] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/13/2020] [Accepted: 10/13/2020] [Indexed: 11/26/2022]
Abstract
The effect of microwave combined with air convection thawing (MAT) on the properties and tertiary structure of myofibrillar proteins (MPs) from porcine longissimus dorsi muscle was investigated and compared with single treatments (air thawing, microwave thawing) and fresh meat (FM). Among the thawing treatments, the carbonyl content, dityrosine content, and surface hydrophobicity of MPs in MAT were the lowest, whereas the total sulfhydryl content, water-holding capacity, and Ca2+-ATPase activity were the highest, suggesting that MAT retained MPs properties better. MAT possessed a more stable tertiary structure and exhibited slight changes in MPs aggregation and degradation. There was an insignificant difference (P > 0.05) in the immobilized water and free water between the MAT samples and FM, indicating a tighter interaction between water and muscle protein in MAT. Thus, MAT could retain the physicochemical and structural properties of MPs, which provided a combination of thawing treatments for application in meat industry.
Collapse
Affiliation(s)
- Zeyu Peng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Mingming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China; National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China.
| | - Juan Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Shengming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hongju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China
| |
Collapse
|
19
|
Zhu W, Li Y, Bu Y, Li J, Li X. Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
20
|
Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. Food Chem 2020; 315:126226. [DOI: 10.1016/j.foodchem.2020.126226] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/06/2020] [Accepted: 01/14/2020] [Indexed: 12/16/2022]
|
21
|
Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO 2 Concentration Modified Atmosphere Packaging on Chinese Sea bass ( Lateolabrax maculatus) during Superchilling (-0.9 °C) Storage. Molecules 2020; 25:molecules25040871. [PMID: 32079147 PMCID: PMC7070949 DOI: 10.3390/molecules25040871] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/02/2020] [Accepted: 02/14/2020] [Indexed: 12/19/2022] Open
Abstract
The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.
Collapse
|
22
|
Zhao X, Zhou Y, Zhao L, Chen L, He Y, Yang H. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets. Food Chem 2019; 294:316-325. [DOI: 10.1016/j.foodchem.2019.05.054] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 05/06/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
|
23
|
Zhang X, Huang W, Xie J. Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper ( Epinephelus coioides) During Refrigerated Storage. Foods 2019; 8:E325. [PMID: 31394864 PMCID: PMC6723294 DOI: 10.3390/foods8080325] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 08/06/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022] Open
Abstract
This study investigates the effect of different packaging methods-namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)-on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an α-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results.
Collapse
Affiliation(s)
- Xicai Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Jingchu University of Technology, Jingmen 448000, China
| | - Wenbo Huang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| |
Collapse
|
24
|
Ding Q, Jiang H, Chen Y, Luo L, He R, Ma H, Wu‐Chen RA, Zhang T. Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic‐assisted extraction from rapeseed meal. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qingzhi Ding
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Institute of Agricultural EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Hanfei Jiang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| | - Yuxin Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Lin Luo
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ronghai He
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ricardo A. Wu‐Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| | - Ting Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| |
Collapse
|
25
|
Zhang X, Xu Y, Xue H, Jiang G, Liu X. Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage. Food Sci Nutr 2019; 7:1735-1745. [PMID: 31139386 PMCID: PMC6526652 DOI: 10.1002/fsn3.1013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/26/2019] [Accepted: 03/04/2019] [Indexed: 12/20/2022] Open
Abstract
To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea (Ampelopsis grossedentata) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC50 was 15.35 µg/ml. VTE-treated mixed pork patties had a better texture than that of the control group (p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds (p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group (p < 0.05), while the amount of sulfhydryl groups significantly decreased (p < 0.05). The color of VTE itself made the mixed pork patties darker (p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE-treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy (SEM) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.
Collapse
Affiliation(s)
- Xuan Zhang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Yu Xu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Hai Xue
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Guo‐Chuan Jiang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Xue‐Jun Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| |
Collapse
|
26
|
Zhu W, Huan H, Bu Y, Li X, Shiuan D, Li J, Sun X. Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (
Dosidicus gigas
) mantle. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14123] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Haizhen Huan
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Ying Bu
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Xuepeng Li
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - David Shiuan
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Jianrong Li
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Xiaotao Sun
- Beijing Technology and Business University Beijing 100048 China
| |
Collapse
|
27
|
Xia M, Chen Y, Guo J, Feng X, Yin X, Wang L, Wu W, Li Z, Sun W, Ma J. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Res Int 2018; 121:678-683. [PMID: 31108795 DOI: 10.1016/j.foodres.2018.12.037] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/19/2018] [Accepted: 12/22/2018] [Indexed: 12/25/2022]
Abstract
Isolated myofibrillar protein (MP) was treated by the oxidation system of FeCl3 (0.01 mM) at four different H2O2 concentrations (0, 1, 10, 20 mM). The oxidation degree was determined by measuring the carbonyl and total sulphydryl values. The structure and physicochemical properties of MP gels were investigated by water holding capacity (WHC) evaluation, sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE), texture profile analysis (TPA), Raman spectroscopy, and NMR transverse relaxation (T2). The results of carbonyls and total sulphydryls indicated that oxidation degree of MP increased with increasing H2O2 concentration. TPA showed that moderate oxidation (10 mM H2O2) could improve the hardness, springiness, gumminess and cohesiveness of MP gels, but not contribute to the maintenance of their WHC, probably due to severe depolymerization of MPs, unfolding of α-helix, exposure of the hydrophobic groups and the migration of protein-associated water (T2b) and intra-myofibrillar water (T21) to the longer relaxation time.
Collapse
Affiliation(s)
- Minquan Xia
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yinxia Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Juanjuan Guo
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaoli Yin
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Lan Wang
- Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan, Hubei 430064, PR China
| | - Wenjin Wu
- Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan, Hubei 430064, PR China
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China
| |
Collapse
|
28
|
Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
| |
Collapse
|
29
|
Sun X, Jin H, Li Y, Feng H, Liu C, Xu J. The Molecular Properties of Peanut Protein: Impact of Temperature, Relative Humidity and Vacuum Packaging during Storage. Molecules 2018; 23:molecules23102618. [PMID: 30322048 PMCID: PMC6222477 DOI: 10.3390/molecules23102618] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/06/2018] [Accepted: 10/09/2018] [Indexed: 11/26/2022] Open
Abstract
This study aimed to investigate the variation of molecular functional properties of peanut protein isolate (PPI) over the storage process and reveal the correlation between the PPI secondary structure and properties in the storage procedure. After storage, the molecular properties of PPI changed significantly (p < 0.05). Extending storage time resulted in a decrease in free sulfhydryl content, fluorescence intensity, surface hydrophobicity and emulsifying properties, which was accompanied by an increase in protein particle size. The results of infrared spectroscopy suggested the content decline of α-helix and β-sheet, and the content rise of β-turn and random coil. Based on bivariate correlation analysis, it was revealed that surface hydrophobicity and emulsifying activity of PPI was significantly affected by α-helix and by β-turn (p < 0.05), respectively. This research supplied more information for the relationship between the peanut protein’s secondary structure and functional properties over the stored process.
Collapse
Affiliation(s)
- Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Haiying Feng
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chunhong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| |
Collapse
|