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Gao Z, Zhang D, Wu R, He J, Ma J, Sun X, Gu M, Wang Z. Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing. Food Res Int 2024; 187:114424. [PMID: 38763675 DOI: 10.1016/j.foodres.2024.114424] [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: 11/10/2023] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
This study aimed to investigate the changes in flavor quality of roasted duck during repetitive freeze-thawing (FT, -20 ℃ for 24 h, then at 4 ℃ for 24 h for five cycles) of raw duck preforms. HS-SPME/GC-MS analysis showed that more than thirty volatile flavor compounds identified in roasted ducks fluctuated with freeze-thawing of raw duck preforms, while hexanal, nonanal, 1-octen-3-ol, and acetone could as potential flavor markers. Compared with the unfrozen raw duck preforms (FT-0), repetitive freeze-thawing increased the protein/lipid oxidation and cross-linking of raw duck preforms by maintaining the higher carbonyl contents (1.40 ∼ 3.30 nmol/mg), 2-thiobarbituric acid reactive substances (0.25 ∼ 0.51 mg/kg), schiff bases and disulfide bond (19.65 ∼ 30.65 μmol/g), but lower total sulfhydryl (73.37 ∼ 88.94 μmol/g) and tryptophan fluorescence intensity. Moreover, A lower protein band intensity and a transformation from α-helixes to β-sheets and random coils were observed in FT-3 ∼ FT-5. The obtained results indicated that multiple freeze-thawing (more than two cycles) of raw duck preforms could be detrimental to the flavor quality of the roasted duck due to excessive oxidation and degradation.
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Affiliation(s)
- Ziwu Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ruiyun Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jinhua He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jiale Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xiangxiang Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Minghui Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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2
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Cozzolino D, Wu W, Zhang S, Beya M, van Jaarsveld PF, Hoffman LC. The ability of a portable near infrared instrument to evaluate the shelf-life of fresh and thawed goat muscles. Food Res Int 2024; 180:114047. [PMID: 38395546 DOI: 10.1016/j.foodres.2024.114047] [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: 11/21/2023] [Revised: 01/15/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
The objective of this study was to evaluate the use of a portable near infrared (NIR) instrument to monitor the shelf-life of four goat muscles [longissimus thoracis et lumborum (LTL), semimembranosus (SM), semitendinosus (ST) and biceps femoris (BF)] stored for up to 8 days (4 °C). The NIR spectra of the muscle samples were collected at day 0, and after 1, 4 and 8 days of storage using a MicroNIR instrument (900-1600 nm). The coefficient of determination in cross-validation (R2) and the standard error in cross validation (SECV) obtained for the prediction of days of storage ranged between 0.76 and 0.86, where the SECV ranged from 0.32 to 0.41. The best statistics in cross-validation were obtained for the prediction of days of storage in the BF samples, followed by the ST and LTL muscles. Differences in the PLS loadings for the cross-validation models were observed due to the interactions between the different muscle samples and days of storage. Overall, these results showed the potential of NIR spectroscopy to identify the time of storage in four different goat muscles. Similar data and techniques could be used to predict the remaining shelf life of meat derived from different species under storage. This information can then be used as a tool to predict and guarantee the safety of meat samples to the consumer along the meat supply and value chains.
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Affiliation(s)
- D Cozzolino
- The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia.
| | - W Wu
- The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia
| | - S Zhang
- The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia
| | - M Beya
- The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia
| | - P F van Jaarsveld
- The University of Queensland, School of Agriculture and Food Sciences, Brisbane, Queensland 4072, Australia
| | - L C Hoffman
- The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia
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3
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Effects of radio frequency thawing on the quality characteristics of frozen mutton. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.02.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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4
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Panatarani C, Praseptiangga D, Widjanarko PI, Azhary SY, Nurlilasari P, Rochima E, Joni IM. Synthesis, Characterization, and Performance of Semi-Refined Kappa Carrageenan-Based Film Incorporating Cassava Starch. MEMBRANES 2023; 13:100. [PMID: 36676907 PMCID: PMC9861262 DOI: 10.3390/membranes13010100] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/05/2023] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
This paper reports the incorporation of cassava starch (CS) at various concentrations into a previously developed ZnO/SiO2-semi-refined kappa carrageenan-based film (SRκC) bionanocomposite and evaluates its performance as minced chicken edible packaging. The incorporation of CS into SRκC-based films aims to provide multifunctional food packaging with enhanced surface morphology, thickness, mechanical properties, and transparency. The effect of the incorporation of various mixing ratios of CS and SRκC (CS:SRκC ratios of 1:3, 1:1, and 3:1) was investigated. The results show that the surface morphology, thickness, and mechanical properties of the SRκC-based films are increased by incorporating CS. Interestingly, a significant shelf-life improvement of up to 6 days is obtained for the application of the CS:SRκC 1:3 film as minced chicken packaging. It is concluded that the incorporation of CS into SRκC-based film is promising for extending the shelf life of minced chicken samples.
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Affiliation(s)
- Camellia Panatarani
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - Danar Praseptiangga
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (UNS), Jl. Ir. Sutami 36 A, Jebres 57126, Central Java, Indonesia
| | - Putut Ismu Widjanarko
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (UNS), Jl. Ir. Sutami 36 A, Jebres 57126, Central Java, Indonesia
| | - Sundoro Yoga Azhary
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Fishery Processing Technology, Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - Puspita Nurlilasari
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - Emma Rochima
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Fishery Processing Technology, Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - I Made Joni
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
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5
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [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: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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6
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Meng DM, Sun SN, Shi LY, Cheng L, Fan ZC. Application of antimicrobial peptide mytichitin-CB in pork preservation during cold storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108041] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Yang B, Liu X. Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging. PLoS One 2021; 16:e0246955. [PMID: 33647056 PMCID: PMC7920376 DOI: 10.1371/journal.pone.0246955] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 01/28/2021] [Indexed: 11/18/2022] Open
Abstract
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated with meat quality. Storage at 4°C gradually decreased the pH value, WHC, and hence the moisture content. The iTRAQ proteomic analysis revealed that a cluster of glycolytic enzymes including malate dehydrogenase, cytoplasmic, L-lactate dehydrogenase, phosphoglycerate mutase and pyruvate kinase, and another cluster of proteins involved in oxygen transport and binding (myoglobin) and hemoglobin complex (including Globin A1 and hemoglobin subunit alpha) were decreased during the postmortem storage. These results suggest that the decreased glycolysis, oxygen, and heme-binding activities might be associated with the beef muscle low quality and the decline of tenderness during postmortem storage at 4°C.
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Affiliation(s)
- Bin Yang
- Changchun University, Changchun City, Jilin Province, China
| | - Xuejun Liu
- Jilin Agricultural University, Changchun City, Jilin Province, China
- * E-mail:
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8
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Tang H, Zhao M, Lu W, Yang H, Xiao C, Chen L. Effects of coenzyme Q
10
and sodium succinate on color stability of minced pork during refrigerated storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Honggang Tang
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou P.R. China
| | - Min Zhao
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou P.R. China
- Ocean College Zhejiang University of Technology Hangzhou P.R. China
| | - Wenjing Lu
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou P.R. China
| | - Huijuan Yang
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou P.R. China
| | - Chaogeng Xiao
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou P.R. China
| | - Lihong Chen
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou P.R. China
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9
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Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Sci 2020; 172:108313. [PMID: 32980723 DOI: 10.1016/j.meatsci.2020.108313] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 °C and thawing at 4 °C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L*-values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 F-T cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of F-T cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chunhui Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinyan Sun
- Animal Husbandry Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Wang F, Liang R, Zhang Y, Gao S, Zhu L, Niu L, Luo X, Mao Y, Hopkins DL. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls. Meat Sci 2020; 171:108292. [PMID: 32896773 DOI: 10.1016/j.meatsci.2020.108292] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/24/2020] [Accepted: 08/24/2020] [Indexed: 10/23/2022]
Abstract
Beef rolls for hot pot are usually stored and transported in a frozen state, and the beef color deteriorates quickly. This paper reports on an investigation into the effect of packaging method, freezing temperature and storage time on instrumental color, pH, myoglobin state, lipid oxidation (TBARS) and total volatile basic nitrogen (TVB-N) of beef rolls. It was shown that the color of beef rolls at -18 °C was better than that at -12 °C overall, and the OxyMb% and pH values were higher, while the MetMb% and TBARS were lower with storage at -18 °C. With the extension of storage time, the instrumental color, OxyMb% and pH values of beef rolls decreased. Correspondingly, the MetMb% and TBARS showed an upward trend. However, the TVB-N of all treatments did not exceed the Chinese standard during 180d of storage. The results of this paper provide a number of recommendations for the storage of frozen beef rolls to extend color-shelf life.
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Affiliation(s)
- Fangfang Wang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Rongrong Liang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yimin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Shujuan Gao
- Animal Husbandry and Veterinary Service Centre of Daiyue District, Taian, Shandong 271000, PR China
| | - Lixian Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Lebao Niu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yanwei Mao
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
| | - David L Hopkins
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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11
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Klupsaite D, Buckiuniene V, Sidlauskiene S, Lele V, Sakiene V, Zavistanaviciute P, Klementaviciute J, Viskontaite E, Bartkiene E. Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat. Anim Sci J 2020; 91:e13346. [PMID: 32219928 DOI: 10.1111/asj.13346] [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: 07/23/2019] [Revised: 11/08/2019] [Accepted: 12/25/2019] [Indexed: 01/19/2023]
Abstract
The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.
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Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ema Viskontaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
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12
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Badawy MEI, Lotfy TMR, Shawir SMS. Facile synthesis and characterizations of antibacterial and antioxidant of chitosan monoterpene nanoparticles and their applications in preserving minced meat. Int J Biol Macromol 2020; 156:127-136. [PMID: 32289415 DOI: 10.1016/j.ijbiomac.2020.04.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/22/2020] [Accepted: 04/03/2020] [Indexed: 12/27/2022]
Abstract
Chitosan nanoparticles loaded monoterpenes (ChMNPs) were prepared for preservation of minced meat from oxidative changes and growth of microorganisms. Four monoterpenes (limonene, linalool, menthol and thymol) were used to synthesis of four different types of ChMNPs. The physicochemical characteristics of nanoparticles were analyzed using Scanning electron microscopy (SEM) and Zeta potential. SEM showed that the nanoparticles were nearly uniformly shape and size and the zeta potential values ranged between 0.0346 and -0.1690 mV. In vitro antimicrobial activity of Ch, monoterpenes (M) and ChMNPs against Gram (-) bacteria Escherichia coli (ATCC 8739) and Salmonella typhimurium (ATCC 1402) was analyzed using serial dilution test. E. coli was more susceptible than S. typhimurium to these products. ChMNPs exhibited good in vivo antimicrobial and antioxidant property for the minced meat samples during refrigerated storage. Verification of testing hypothesis was performed by assessing a DPPH radical scavenging activity, peroxide value and E. coli reduction of experimental nanoparticles. Significant effects of ChMNPs were observed at 1000 and 2500 mg/kg on the total number of E. coli in meat samples during storage time. The results indicate that ChMNPs can be used to preserve food as antimicrobial agents and to extend shelf life.
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Affiliation(s)
- Mohamed E I Badawy
- Department of Pesticide Chemistry and Technology, Faculty of Agriculture, El-Shatby, Alexandria University, 21545 Alexandria, Egypt.
| | - Tesby M R Lotfy
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Samar M S Shawir
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
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13
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Zhu MM, Peng ZY, Lu S, He HJ, Kang ZL, Ma HJ, Zhao SM, Wang ZR. Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods. Foods 2019; 9:foods9010026. [PMID: 31881759 PMCID: PMC7023265 DOI: 10.3390/foods9010026] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/19/2019] [Accepted: 12/23/2019] [Indexed: 11/16/2022] Open
Abstract
Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G' values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.
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Affiliation(s)
- Ming-Ming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
- 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
- Correspondence: ; Tel.: +86-15136790756
| | - Ze-Yu Peng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Sen Lu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Sheng-Ming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Zheng-Rong Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
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14
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Yang B, Liu XJ. Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature. J Food Sci 2019; 84:3163-3171. [PMID: 31618462 DOI: 10.1111/1750-3841.14827] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 08/05/2019] [Accepted: 09/02/2019] [Indexed: 01/30/2023]
Abstract
Storage temperature influences meat color stability and quality. This study was performed to quality change-associated metabolites profiles using a nontargeted liquid chromatography-mass spectrometry (LC-MS/MS)-based method. Beef longissimus dorsi samples were purchased immediately after slaughter, and then stored at room temperature, 4 °C and 0 °C. Water holding capacity (WHC), moisture content and pH value of the muscle samples were detected. Muscle samples and quality control samples were then prepared for nontargeted LC-MS/MS system, followed by identification of distinct metabolites. Pearson correlation coefficients between metabolites and quality indexes were calculated. Storage reduced pH values of beef, and room temperature and 4 °C displayed the lowest pH value. Moisture content and WHC in beef muscles, especially WHC declined obviously during the first 24 hr. The significantly altered metabolites profiles in meat samples at 0, 3.5, and 7 days during 4 °C storage were identified using LC-MS/MS. Most metabolites showed linear changes during storage (0 to 7 days). Using Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis, we found 1(α)-naphthol, urocanic acid, tyramine, guanine, histamine, picolinic acid, 4-hydroxybenzaldehyde, and hypoxanthine were increased, and 2-(S-glutathionyl)acetyl glutathione and glutathione were decreased in beef during 4 °C storage. Correlation analysis showed there were significantly correlations between metabolites and meat quality indexes (WHC, moisture content, and pH). In summary, 1(α)-naphthol, urocanic acid, tyramine, guanine, histamine, picolinic acid, 4-hydroxybenzaldehyde, and hypoxanthine, proved to be harmful to human body, accumulated gradually, especially after 3.5 days during storage at 4 °C. While the contents of beneficial substances, including 2-(S-glutathionyl)acetyl glutathione and glutathione, were decreased, which provided reference for the nutrition guidance of using beef meat.
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Affiliation(s)
- Bin Yang
- Jilin Agricultural Univ., 2888 Xincheng Street, Jingyue District, Changchun City, Jilin Province, 130000, China
| | - Xue-Jun Liu
- Jilin Agricultural Univ., 2888 Xincheng Street, Jingyue District, Changchun City, Jilin Province, 130000, China
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15
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Postmortem ageing influences the thawed meat quality of frozen lamb loins. Food Chem 2019; 275:105-112. [DOI: 10.1016/j.foodchem.2018.09.095] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/06/2018] [Accepted: 09/14/2018] [Indexed: 11/16/2022]
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16
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Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review. Meat Sci 2018; 141:9-27. [PMID: 29558697 DOI: 10.1016/j.meatsci.2018.02.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/20/2018] [Accepted: 02/28/2018] [Indexed: 11/21/2022]
Abstract
Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.
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17
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Moreira MJP, Silva AC, de Almeida JM, Saraiva C. Characterization of deterioration of fallow deer and goat meat using microbial and mid infrared spectroscopy in tandem with chemometrics. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.01.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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