1
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Wu M, Gu C, Duan L, Yin P, Zhu T, Xu Y, Yin Q, Liu R, Ge Q, Yu H. Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose. Food Chem 2024; 447:138955. [PMID: 38471279 DOI: 10.1016/j.foodchem.2024.138955] [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: 12/13/2023] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Chen Gu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Likun Duan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Peipei Yin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Tianhao Zhu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yuyu Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qing Yin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, China.
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2
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Zheng X, Zou B, Cai W, Xu X, Du M, Na X, Zhu B, Wu C. Heat-induced agglomeration of water-soluble cod proteins toward gelled structures. Int J Biol Macromol 2024; 260:129418. [PMID: 38232880 DOI: 10.1016/j.ijbiomac.2024.129418] [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: 10/17/2023] [Revised: 12/19/2023] [Accepted: 01/09/2024] [Indexed: 01/19/2024]
Abstract
Cod proteins (CPs) have potential applications in designing desirable gel-based products, and this study aimed to unravel their heat-induced aggregation pattern and further probe the roles in protein gels. SDS-PAGE analysis indicated that high-precipitation-coefficient aggregates (HPCAs) of CPs aggregates were composed of considerable polymers of myosin heavy chains and actin, and their low-precipitation-coefficient aggregates (LPCAs) contained myosin light chains and tropomyosin. Studies from correlation analysis between the structure and aggregation kinetics revealed that the generation of β-sheet and SS bonds were responsible for their spontaneous thermal aggregation induced by heating temperature and protein concentration, respectively. Additionally, as protein denaturation ratio increased, more and larger HPCAs were formed, which was evidenced driving the network formation of protein gels and resulting in higher storage modulus (G') values. These novel findings may be applicable to other animal proteins for better tailoring the manufacturing of muscle gel-based products.
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Affiliation(s)
- Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Wenqiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Xiaokang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
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3
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Lyu J, Puolanne E, Ertbjerg P. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation. Meat Sci 2023; 198:109094. [PMID: 36608417 DOI: 10.1016/j.meatsci.2022.109094] [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: 11/10/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/03/2023]
Abstract
The effect of pre-rigor temperature incubation on the activity and distribution in sarcoplasmic and myofibrillar fractions of calpains, and meat quality attributes was investigated. Porcine longissimus thoracis muscles were incubated pre-rigor at 14, 22, 30 and 38 °C to 6 h postmortem, followed by another 2 h incubation at 14 °C. Thereafter, muscles were stored at 2 °C for 1 or 4 days. With higher pre-rigor temperature, sarcoplasmic Ca2+ concentration, purge loss and myofibril-bound calpain-1 content increased, while shear force declined. Water-holding capacity of isolated myofibrils was lower after pre-rigor incubation at 38 °C. Desmin and troponin T degradation, and myofibril fragmentation was greater upon incubation of isolated myofibrils with added Ca2+ in the order 800 μM Ca2+ > 40 μM Ca2+ > no Ca2+, suggesting that calpain-1 and calpain-2 were associated to myofibrils and proteolytically active with sufficient Ca2+. Activity of myofibril-bound calpain-1 in muscle incubated pre-rigor at 22 and 30 °C were higher than when incubated at 14 and 38 °C. These results indicate that calpains translocate from the sarcoplasm onto myofibrils with higher pre-rigor temperature to 30 °C and the proteolytic potential of myofibril-associated calpains is thereby increased.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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4
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Zheng X, Zou B, Ren C, Xu X, Du M, Wu C. Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein. Food Chem 2023; 419:135973. [PMID: 37011572 DOI: 10.1016/j.foodchem.2023.135973] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/20/2023] [Accepted: 03/15/2023] [Indexed: 04/05/2023]
Abstract
Cod proteins (CPs) are considered potential functional ingredients for developing gel-based foods, but present studies on the aggregation behavior of CPs upon heating remain limited. With this respect, the heat-induced aggregation kinetics of CPs at a subunit level was investigated. Based on different centrifugal forces, CPs aggregates were divided into three fractions: large-sized, intermediary-sized, and small-sized aggregates. SDS-PAGE and diagonal SDS-PAGE indicated that myosin heavy chains exhibited a higher affinity with actin to form intermediary-sized and large-sized aggregates; tropomyosin and myosin light chains were hardly engaged in the thermal aggregation and formed small-sized aggregates. The highly-polymerized aggregates adopted considerable transitions of helix-to-sheet in protein structures, whereas the structure of small-sized aggregates featured substantial helix-coil transitions. Furthermore, molecular interactions at different heating stages were revealed. These novel insights might advance our knowledge on the heat-induced aggregation behavior of CPs and provide fundamental information for the application of CPs in gel-based foods.
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Affiliation(s)
- Xiaohan Zheng
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Bowen Zou
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Ren
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Ming Du
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Wu
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China.
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5
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Li DY, Li N, Dong XH, Tan ZF, Na XK, Liu XY, Zhou DY. Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage. Food Chem 2022; 396:133702. [PMID: 35853373 DOI: 10.1016/j.foodchem.2022.133702] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 06/07/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022]
Abstract
To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps. It was found that the inhibitor-treated RTE shrimps showed better texture and color properties than the control group, and the compound inhibitor (PA + LA) showed a better inhibition effect than single inhibitor. In addition, PA and LA prevented the oxidation of RTE shrimps by scavenging free radicals and chelating copper ions, which in turn enabled the regulation of color and texture deterioration.
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Affiliation(s)
- De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Na Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xing-Hua Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhi-Feng Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiao-Kang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiao-Yang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
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6
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Holman BWB, Mortimer SI, Fowler SM, Hopkins DL. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank. Meat Sci 2022; 188:108808. [PMID: 35349943 DOI: 10.1016/j.meatsci.2022.108808] [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: 02/16/2022] [Revised: 03/18/2022] [Accepted: 03/20/2022] [Indexed: 10/18/2022]
Abstract
With the aim to define an objective threshold for consumer satisfaction, this study investigated the relationship between lamb particle size data and consumer scores for tenderness, juiciness, flavour and overall liking (sensorial properties). Data were sourced from the longissimus lumborum muscles of 273 Australian Merino lambs, these being aged for 5-d and then analysed for particle size and sensorial properties - the latter using untrained consumer sensory panels. Pearson's correlation and principal component analyses identified no significant relationship between particle size and consumer sensory scores. Linear regression models found the sensorial properties of lamb could not be predicted using particle size, indicating no univariate relationship. Further, a backwards stepwise regression analysis found there to be no multivariate or univariate relationship between the sensorial properties of lamb and its particle size. These findings demonstrate that there is little value in defining a particle size threshold for consumer satisfaction based on the sensorial properties of lamb.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
| | - Suzanne I Mortimer
- Livestock Industries Centre, NSW Department of Primary Industries, Armidale, New South Wales 2351, Australia
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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7
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Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability. Foods 2022; 11:foods11040537. [PMID: 35206014 PMCID: PMC8870961 DOI: 10.3390/foods11040537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 11/30/2022] Open
Abstract
This study aimed to evaluate the efficiency of microencapsulated apple polyphenols (MAP) in controlling cathepsin activity and texture, as well as inhibiting protein oxidation and metmyoglobin formation in lamb meat during frozen storage at −18 °C for 40 weeks. The effects of degradation in vitro on cathepsin and the microstructure in lamb were also evaluated. Results indicated that relative to the control group, the lamb treated with MAP exhibited increased cathepsin activity and inhibited metmyoglobin production. Textural characteristics, such as hardness and springiness, significantly changed (p < 0.05). Treatment with 0.2–1.6 mg/mL of MAP effectively reduced the mean particle size, increasing the zeta potential, delaying the conversion of α-helices to random coils, and maintaining the integrity of the tissue structure. However, treatment with 3.2 mg/mL of MAP damaged the protein structure. Degradation in vitro indicated that protein oxidation hindered the effect of cathepsin and was a dominant factor affecting protein during the frozen storage. These results demonstrated that microencapsulation can potentially be used for meat preservation and replace chemical antioxidants in the meat industry.
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8
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Zhang Y, Gao Y, Li Z, Zheng Z, Xu X, Wang P, Zheng B, Qi Z. Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yulong Zhang
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yunfan Gao
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zhen Li
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zimeng Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Xinglian Xu
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Peng Wang
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Bin Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zexin Qi
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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9
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Dominguez-Hernandez E, Ertbjerg P. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork. Meat Sci 2021; 175:108454. [PMID: 33548841 DOI: 10.1016/j.meatsci.2021.108454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 11/28/2022]
Abstract
The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity of myofibrils, particle size of myofibrils and effect on meat toughness as indicated by Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged and cooked in water baths at 53, 58, 63, 68 and 73 °C for 1, 8 and 24 h. The results showed that the meat toughness was markedly lower at temperatures of 53 °C and 58 °C and decreased with increasing holding time. Myofibrillar surface hydrophobicity increased with temperature, but not with time, indicating aggregation and/or gelation phenomena took place. Treatments with the lowest shear force values generally had smaller particles and were associated with high cathepsin B+L activity. A mechanism by which these cathepsins might affect the aggregation dynamics and change the mechanical properties of meat is proposed.
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Affiliation(s)
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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10
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Li DY, Liu ZQ, Liu B, Qi Y, Liu YX, Liu XY, Qin L, Zhou DY, Shahidi F. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage. J Food Sci 2020; 85:2673-2680. [PMID: 32790209 DOI: 10.1111/1750-3841.15370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 11/28/2022]
Abstract
The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls. The increases in trichloroacetic acid-soluble peptide (TCA-soluble peptide) content and myofibril fragmentation index (MFI) were also observed, suggesting the degradation of protein. Pearson correlation analysis showed that the decreased instrumental texture parameters were negatively correlated with the increased carbonyl content, TCA-soluble peptide, MFI, porosity, and pore size as well as the decreased water-holding capacity (WHC), thus, it was hypothesized that protein oxidation and degradation were responsible for changes in the microstructure and reduction of WHC, which ultimately resulted in texture deterioration of RTE shrimps.
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Affiliation(s)
- De-Yang Li
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Zi-Qiang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Bing Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yan Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Xiao-Yang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3 × 9, Canada
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11
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Holman BWB, Collins D, Kilgannon AK, Hopkins DL. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness. J Texture Stud 2020; 51:559-566. [DOI: 10.1111/jtxs.12523] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 03/11/2020] [Accepted: 03/20/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Benjamin W. B. Holman
- Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia
- Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia
| | - Damian Collins
- Elizabeth Macarthur Agricultural InstituteNSW Department of Primary Industries Menangle New South Wales Australia
| | - Ashleigh K. Kilgannon
- Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia
- Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia
| | - David L. Hopkins
- Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia
- Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia
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12
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Holman BW, Baldi G, Chauhan SS, Hopkins DL, Seymour GR, Dunshea FR, Collins D, Ponnampalam EN. Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.05.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage. J Poult Sci 2019; 56:308-317. [PMID: 32055229 PMCID: PMC7005396 DOI: 10.2141/jpsa.0180106] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3°C) and fluctuating temperatures (ranging from −20°C to −5°C) as compared to the quality of meat stored at chilled (2–4°C) and frozen (−20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage.
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14
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Bao Y, Ertbjerg P. Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr 2018; 59:3564-3578. [DOI: 10.1080/10408398.2018.1498444] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yulong Bao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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15
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Silva DR, Holman BW, Kerr MJ, Morris S, Ramos EM, Hopkins DL. Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force. Meat Sci 2018; 143:219-222. [DOI: 10.1016/j.meatsci.2018.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/07/2018] [Accepted: 05/07/2018] [Indexed: 10/17/2022]
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16
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Li X, Wang Y, Sun Y, Pan D, Cao J. The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning. Poult Sci 2018; 97:2957-2965. [DOI: 10.3382/ps/pey143] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Accepted: 03/21/2018] [Indexed: 11/20/2022] Open
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17
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Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum. Meat Sci 2018; 135:134-141. [DOI: 10.1016/j.meatsci.2017.09.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 09/26/2017] [Accepted: 09/26/2017] [Indexed: 02/04/2023]
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18
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Bao Y, Boeren S, Ertbjerg P. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding. Meat Sci 2018; 135:102-108. [DOI: 10.1016/j.meatsci.2017.09.011] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 09/21/2017] [Accepted: 09/22/2017] [Indexed: 01/22/2023]
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19
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Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments. Food Res Int 2017; 101:266-273. [DOI: 10.1016/j.foodres.2017.09.027] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/06/2017] [Accepted: 09/08/2017] [Indexed: 01/28/2023]
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20
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Ngapo T, Vachon L. The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation. Meat Sci 2017; 133:166-172. [DOI: 10.1016/j.meatsci.2017.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 05/09/2017] [Accepted: 07/02/2017] [Indexed: 11/28/2022]
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21
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Soglia F, Gao J, Mazzoni M, Puolanne E, Cavani C, Petracci M, Ertbjerg P. Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage. Poult Sci 2017; 96:3465-3472. [DOI: 10.3382/ps/pex115] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Accepted: 04/25/2017] [Indexed: 01/02/2023] Open
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22
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Bao Y, Puolanne E, Ertbjerg P. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures. Meat Sci 2016; 121:189-195. [DOI: 10.1016/j.meatsci.2016.06.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 06/13/2016] [Accepted: 06/15/2016] [Indexed: 12/16/2022]
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23
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De Palo P, Maggiolino A, Tateo A, Centoducati P. Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Kadim I, Mahgoub O, Khalaf S. Effects of the transportation during hot season and electrical stimulation on meat quality characteristics of goat Longissimus dorsi muscle. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2014.01.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Nakyinsige K, Sazili AQ, Zulkifli I, Goh YM, Abu Bakar F, Sabow AB. Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality. Meat Sci 2014; 98:701-8. [PMID: 25089797 DOI: 10.1016/j.meatsci.2014.05.017] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 05/22/2014] [Accepted: 05/23/2014] [Indexed: 11/26/2022]
Abstract
This study assessed the effect of gas stunning which has not been conducted until now in comparison with slaughter without stunning on the welfare and meat quality of rabbits. Eighty male New Zealand White rabbits were divided into two groups of 40 animals and subjected to either halal slaughter without stunning (HS) or gas stunning using 61.4% CO2, 20.3% oxygen and 18.3 % nitrogen (GS). Analysis of the sticking blood revealed that both slaughter procedures caused a substantial increase in the levels of catecholamines, hypercalcemia, hyperglycemia, lactic acidemia and an increase in enzyme activities. The ultimate pH of the Longissimus lumborum muscle did not differ between treatments. GS exhibited higher lightness and cooking loss, and lower glycogen and MFI than HS. This indicates that both GS and HS can be significant stressors although the amount of stress may be below the threshold to negatively affect rabbit meat quality.
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Affiliation(s)
- K Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda
| | - A Q Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - I Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y M Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - F Abu Bakar
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - A B Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Resource, Faculty of Agriculture, University of Salahaddin, Karkuk Street, Runaki 235 n323, Erbil, Kurdistan Region, Iraq
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26
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O'Dowd LP, Arimi JM, Noci F, Cronin DA, Lyng JG. An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. Meat Sci 2013; 93:303-9. [DOI: 10.1016/j.meatsci.2012.09.010] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 09/05/2012] [Accepted: 09/10/2012] [Indexed: 10/27/2022]
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27
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Pomponio L, Ertbjerg P. The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle. Meat Sci 2011; 91:50-5. [PMID: 22226362 DOI: 10.1016/j.meatsci.2011.12.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2009] [Revised: 12/05/2011] [Accepted: 12/06/2011] [Indexed: 11/19/2022]
Abstract
The experiment was conducted to determine the effect of temperature during post-mortem muscle storage on the activity of the calpain system, the myofibril fragmentation and the free calcium concentration. Porcine longissimus muscle were incubated from 2h post-mortem at temperatures of 2, 15, 25 and 30 °C and sampling times were at 2, 6, 24, 48 and 120 h post-mortem. After 120 h at 30 °C the free calcium concentration increased to 530 μM from 440 μM at 2 °C. Incubation at temperatures higher than 2 °C resulted in the appearance of autolyzed m-calpain activity and a decrease of native m-calpain activity. Native m-calpain decreased more slowly than native μ-calpain, and the autolysis process started later. Myofibril fragmentation increased with storage time and incubation temperature, while calpastatin activity decreased. The study showed that high temperature incubation not only rapidly activated μ-calpain but at higher temperatures and later time points also m-calpain.
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Affiliation(s)
- Luigi Pomponio
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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28
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Abbasvali M, Shekarforoush SS, Aminlari M, Ebrahimnejad H. Effects of medium-voltage electrical stimulation on postmortem changes in fat-tailed sheep. J Food Sci 2011; 77:S47-53. [PMID: 22122156 DOI: 10.1111/j.1750-3841.2011.02463.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Effects of different medium-voltage electrical stimulation (ES) and ageing on postmortem changes in longissimus dorsi muscle of the fat-tailed sheep were studied. Fifteen male animals were divided into 5 equal groups (n= 3) including: T₁ (control, without ES), T₂ (100 V/30 s), T₃ (100 V/60 s), T₄ (150 V/30 s), and T₅ (150 V/60 s) with fixed frequency of 50 Hz. Five minutes after sticking, the carcasses were stimulated in order of the treatments. After normal processing, they were kept at 6 °C for 14 d. ES accelerated the glycolytic rate resulting in a significant fast fall in pH (P < 0.05) during the 1st 6-h postmortem (PM) with a gradual decline until 24-h PM, and a simultaneous significant reduction in adenosine triphosphate (ATP) content (P < 0.05). There was a significant (P < 0.05) decline in the total calpain activity during the 1st 6-h PM. The muscles from ES carcasses had significantly (P < 0.05) lower water holding capacity (WHC) than those from nonstimulated ones. Ageing revealed a significant (P < 0.05) effect on the reduction of WHC. No significant difference was found for the mean value of the muscle color (L*, a*, and b*) in all treatment groups during ageing (P > 0.05). The results of free amino acid (FAA) content and myofibrillar fragmentation index (MFI) revealed a significant improvement of proteolysis and tenderness by ES and ageing (P < 0.05). In the present study, higher voltage/duration (150 V/60 s) showed greater effects and significantly accelerated glycolysis, pH decline, and ATP depletion and thus decreased the time for rigor completion and improved the tenderness.
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Affiliation(s)
- Maryam Abbasvali
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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29
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Yu LH, Lee ES, Chen HS, Jeong JY, Choi YS, Lim DG, Kim CJ. Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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30
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Kadim IT, Mahgoub O, Al-Marzooqi W, Khalaf S, Al-Sinawi SSH, Al-Amri I. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle. Anim Sci J 2010; 81:352-61. [PMID: 20597893 DOI: 10.1111/j.1740-0929.2009.00722.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1-year-old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42 degrees C day time temperature) and non-transported. Animals were blood-sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P < 0.01), adrenaline, nor-adrenaline and dopamine concentrations (P < 0.05) than non-transported goats. Electrical stimulation resulted in a significantly (P < 0.05) more rapid muscle pH fall during the first 12 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) longer sarcomeres, lower shear force value, a lighter colour (higher L* value), higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non-transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups. This indicates that electrical stimulation may reduce detrimental effects of transportation on meat quality of Omani goats.
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Affiliation(s)
- Isam T Kadim
- Department of Animal & Veterinary Sciences, College of Agricultural and Marine Sciences, College of Medicine and Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman.
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31
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Pomponio L, Ertbjerg P, Karlsson AH, Costa LN, Lametsch R. Influence of early pH decline on calpain activity in porcine muscle. Meat Sci 2010; 85:110-4. [DOI: 10.1016/j.meatsci.2009.12.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2009] [Revised: 11/27/2009] [Accepted: 12/10/2009] [Indexed: 11/30/2022]
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32
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Kadim I, Mahgoub O, Al-Marzooqi W, Khalaf S, Al-Sinawi S, Al-Amri I. Effects of transportation during the hot season and low voltage electrical stimulation on histochemical and meat quality characteristics of sheep longissimus muscle. Livest Sci 2009. [DOI: 10.1016/j.livsci.2009.06.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Karumendu L, Ven RVD, Kerr M, Lanza M, Hopkins D. Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force. Meat Sci 2009; 82:425-31. [DOI: 10.1016/j.meatsci.2009.02.012] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2008] [Revised: 02/12/2009] [Accepted: 02/18/2009] [Indexed: 10/21/2022]
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34
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Kadim I, Al-Hosni Y, Mahgoub O, Al-Marzooqi W, Khalaf S, Al-Maqbaly R, Al-Sinawi S, Al-Amri I. Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). Meat Sci 2009; 82:77-85. [DOI: 10.1016/j.meatsci.2008.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2008] [Revised: 12/10/2008] [Accepted: 12/11/2008] [Indexed: 11/27/2022]
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35
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Lund MN, Lametsch R, Hviid MS, Jensen ON, Skibsted LH. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci 2007; 77:295-303. [DOI: 10.1016/j.meatsci.2007.03.016] [Citation(s) in RCA: 306] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2006] [Revised: 02/20/2007] [Accepted: 03/19/2007] [Indexed: 11/26/2022]
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