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Wu ZW, Shang XY, Hou Q, Xu JG, Kang ZL, Ma HJ. Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein. Meat Sci 2024; 212:109465. [PMID: 38452565 DOI: 10.1016/j.meatsci.2024.109465] [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: 01/16/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/09/2024]
Abstract
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties.
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Affiliation(s)
- Zhong-Wei Wu
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Xue-Yan Shang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Qin Hou
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China
| | - Jing-Guo Xu
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China
| | - Zhuang-Li Kang
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China.
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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2
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Vishnuraj MR, Vaithiyanathan S, Baswa Reddy P, Aravind Kumar N, Barbuddhe SB. Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1003-1012. [PMID: 38487293 PMCID: PMC10933229 DOI: 10.1007/s13197-024-05947-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 03/17/2024]
Abstract
Traditional meat products like Haleem play a pivotal role in the culinary landscapes of Indian consumers, along with high economic value and business potential. Due to anticipated gains associated with adulterating 'Haleem' and constant evasion from regulatory oversight, the susceptibility to adulteration has substantially increased. Furthermore, no reports/surveillance regarding their labelling compliance has been reported. Hence, we conducted a 2-year surveillance using 100 samples collected from Hyderabad, India, using the Chipron™ DNA macroarray analysis technique. The method was validated for sensitivity (1%), specificity, and with proficiency test samples. Following this, the surveillance samples (beef, chicken, and mutton Haleem) were tested. The surveillance revealed an alarming adulteration of 46% of the samples, with different proportions of adulterant species. Adulteration of unconventional meat like camel meat was also found. These concerning results necessitate the requirement of stricter and constant regulatory surveillance to safeguard consumer trust and preserve the authenticity of traditional meat products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05947-9.
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Affiliation(s)
- M. R. Vishnuraj
- ICAR - National Meat Research Institute, Chengicherla, Boduppal P O, Hyderabad, Telangana 500092 India
| | - S. Vaithiyanathan
- ICAR - National Meat Research Institute, Chengicherla, Boduppal P O, Hyderabad, Telangana 500092 India
| | - P. Baswa Reddy
- ICAR - National Meat Research Institute, Chengicherla, Boduppal P O, Hyderabad, Telangana 500092 India
| | - N. Aravind Kumar
- ICAR - National Meat Research Institute, Chengicherla, Boduppal P O, Hyderabad, Telangana 500092 India
| | - S. B. Barbuddhe
- ICAR - National Meat Research Institute, Chengicherla, Boduppal P O, Hyderabad, Telangana 500092 India
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3
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Jia R, Xun W, Liao G, Yang Y, Wang G. Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat. Food Sci Anim Resour 2023; 43:975-988. [PMID: 37969319 PMCID: PMC10636213 DOI: 10.5851/kosfa.2023.e53] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/24/2023] [Accepted: 09/07/2023] [Indexed: 11/17/2023] Open
Abstract
The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.
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Affiliation(s)
- Rong Jia
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Wen Xun
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Yuan Yang
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Guiying Wang
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
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4
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Liu L, Chen Q, Yin L, Tang Y, Lin Z, Zhang D, Liu Y. A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens. Foods 2023; 12:3680. [PMID: 37835333 PMCID: PMC10573064 DOI: 10.3390/foods12193680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A total of 20 55-week-old chickens were selected for slaughter. The HLG exhibited a larger carcass weight, breast muscle weight, and abdominal fat weight (p < 0.05). The GYG exhibited a higher crude protein content, lower shear force, and smaller fiber size in the thigh muscles, whereas the HLG presented higher pH values and lower inosine-5'-monophosphate content in the breast muscles (p < 0.05). Darker meat based on higher redness and yellowness values was observed in the GYG instead of the HLG (p < 0.05). The research results also revealed parameter differences between different muscle types. Simultaneously, a correlation analysis showed significant correlations between the meat quality traits and myofiber characteristics (p < 0.05). In conclusion, aged indigenous chickens perform better in terms of tenderness and nutritional value in the thigh muscles, and may exhibit a better flavor in the breast muscles, but have a smaller breast muscle weight. Therefore, the current investigation provides a theoretical basis for the different needs of consumers and the processing of meat from old laying hens.
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Affiliation(s)
| | | | | | | | | | | | - Yiping Liu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
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5
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Reyes-Villagrana RA, Madrigal-Melchor J, Chávez-Martínez A, Juárez-Moya J, Rentería-Monterrubio AL. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation. Foods 2023; 12:2390. [PMID: 37372601 DOI: 10.3390/foods12122390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultrasound (HIU), to modify the characteristics of meat and meat products. The advantages of the HIU in meat such as pH, increased water-holding capacity, and antimicrobial activity are well documented and conclusive. However, in terms of meat tenderization, the results are confusing and contradictory, mainly when they focus on three HIU parameters: acoustic intensity, frequency, and application time. This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. Longissimus dorsi). Loin-steak was ultrasonicated with the following parameters: time tHIU = 30 min/each side; frequency fHIU = 37 kHz; acoustic intensity IHIU = ~6, 7, 16, 28, and 90 W/cm2. The results showed that acoustic cavitation has a chaotic effect on the loin-steak surface and thickness of the rib-eye due to Bjerknes force, generating shear stress waves, and acoustic radiation transmittance via the internal structure of the meat and the modification of the myofibrils, in addition to the collateral effect in which the collagen and pH generated ultrasonoporation. This means that HIU can be beneficial for the tenderization of meat.
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Affiliation(s)
| | - Jesús Madrigal-Melchor
- Unidad Académica de Ciencia y Tecnología de la Luz y la Materia, Universidad Autónoma de Zacatecas, Zacatecas 98000, Mexico
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
| | - Juliana Juárez-Moya
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
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6
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Li D, Zhang W. Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023; 16:143-160. [PMID: 36927403 DOI: 10.1080/19393210.2023.2186489] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
This study aimed to compare biogenic amines (BAs), volatile N-nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk. Additionally, phenylethylamine exceeded 30 mg/kg in 4 out of 5 industrial Larou samples, whereas, 9 VNAs concentrations were low and unlikely to induce adverse health effects on consumers. Principal component analysis revealed that the industrial Larou products had similar safety properties in terms of BAs and VNAs content when compared to the family-made samples. Correlation analysis indicated that BAs and VNAs were significantly correlated with free amino acids, aw, pH and NaCl, respectively. This study suggests that the quality of Larou needs to be further improved by reducing salt and BAs content.
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Affiliation(s)
- Dawei Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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7
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Yang Z, Cai J, Boateng EF, Xing L, Zhang W. Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times. Antioxidants (Basel) 2023; 12:antiox12030606. [PMID: 36978854 PMCID: PMC10045146 DOI: 10.3390/antiox12030606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023] Open
Abstract
This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked group with the name of JHBP-0. The results revealed that the antioxidant efficacy in the four cooked groups changed dramatically compared to JHBP-0. After cooking, the DPPH radical scavenging activity, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity decreased, except for the Fe2+ chelation and ABTS+ scavenging capacity which increased significantly. However, the cooked groups still showed a strong antioxidant capacity. In particular, the superoxide anion radical scavenging ability and the Fe2+ chelation action were significantly stronger compared to glutathione (GSH) and butylated hydroxytoluene (BHT) (p < 0.05). JHBP-1.5 also displayed stronger antioxidant capacity than the other three cooked groups, and its secondary structure and mass distribution changed significantly after cooking, specifically with an increased proportion of helix and <1 kDa peptides. Moreover, the constitution of free amino acids (FAAs) and the types of peptides released in the broth increased significantly with a longer cooking time. In total, 1306 (JHBP-0), 1352 (JHBP-1), 1431 (JHBP-1.5), 1500 (JHBP-2), and 1556 (JHBP-2.5) peptide sequences were detected using LC-MC/MC. The proportion of <1 kDa peptides also gradually increased as the cooking time extended, which is consistent with the molecular weight distribution measurements.
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Affiliation(s)
| | | | | | - Lujuan Xing
- Correspondence: (L.X.); (W.Z.); Tel./Fax: +86-25-84395341 (W.Z.)
| | - Wangang Zhang
- Correspondence: (L.X.); (W.Z.); Tel./Fax: +86-25-84395341 (W.Z.)
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8
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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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9
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Piochi M, Cabrino G, Torri L. Effects of different woods in barbecuing: Consumers' sensory perception and liking of grilled chicken meat. Food Res Int 2023; 163:112295. [PMID: 36596200 DOI: 10.1016/j.foodres.2022.112295] [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: 08/18/2022] [Revised: 11/15/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
The sensory effects of grilling wood on consumers' response are poorly understood, despite their potentiality in diversifying dishes. This study investigated both the effects of six materials (beech tree wood, Turkey oak wood, Sangiovese grapevine wood, olive wood, strawberry tree wood, charcoal briquettes) used to grill chicken breast meat on liking and sensory perception and consumers' interest in using wood for grilling. A consumer test was conducted (n = 99 subjects, 45% males, aged from 18 to 65 years), applying a Rate-All-That-Apply test, a liking test, and a questionnaire exploring the interest, the perceived value and the sustainability of wood as part of the food processing. The type of wood clearly affected the consumers' sensory perception and acceptability of meat. Strawberry tree wood was the most connoted and divisive sample. Turkey oak, olive tree and Sangiovese grapevine woods were associated to milder sensory profile. Two clusters were found (respectively with 54% participants in Cl1 and 46% in Cl2), with opposite preferences: while Cl2 preferred meat grilled with the most connotating wood (Strawberry tree wood) characterized by bitterness while Cl1 on the opposite preferred meat grilled with the milder woods. Consumers showed a high interest for grilling material, wood origin and wood botanical species, independently from the cluster. Strawberry tree wood was the material that most strongly connotated grilled meat and thus the most divisive one in terms of liking. Different varieties of wood and certified sustainable wood can valorize the grilling process in food services.
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Affiliation(s)
- Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
| | - Giorgia Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
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10
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Esposito L, Mastrocola D, Martuscelli M. Approaching to biogenic amines as quality markers in packaged chicken meat. Front Nutr 2022; 9:966790. [PMID: 36118774 PMCID: PMC9479628 DOI: 10.3389/fnut.2022.966790] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 07/25/2022] [Indexed: 11/20/2022] Open
Abstract
Following the chicken meat quality decay remains a tricky procedure. On one hand, food companies need of fast and affordable methods to keep constant higher sensory and safety standards, on the other hand, food scientists and operators find difficult conjugating these exigencies by means of univocal parameters. Food quality definition itself is, in fact, a multi-layered and composite concept in which many features play a part. Thus, here we propose an index that relies on biogenic amines (BAs) evolution. These compounds may indirectly inform about microbial contamination and wrong management, production, and storage conditions of meat and meat products. In this study, three cuts of chicken meat (breast filets, drumsticks, and legs) packed under modified atmosphere, under vacuum, and in air-packaging, stored at +4°C (until to 15 days), were analyzed. Some BAs were combined in an index (BAI) and their evolution was followed. The Thiobarbituric Acid Reactive Species assay (TBARS) was also used as a common reference method. Generally, BAI may better identify the beginning of quality impairment than lipid oxidation spreading. ANOVA statistical analysis has highlighted that the storage time is anyway the most detrimental factor for chicken decay when it is stored in refrigerated rooms (p > 0.01). Despite TBARS still remains a powerful tool for chicken goods, its exclusive use may not be enough to explain quality loss. On the contrary, BAI implementation in fresh meat can give a more complete information combining food safety exigencies with sensory attributes.
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11
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Mohan K, Maheswarappa NB, Banerjee R. Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India. Meat Sci 2022; 193:108926. [PMID: 35917625 DOI: 10.1016/j.meatsci.2022.108926] [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: 03/31/2022] [Revised: 07/13/2022] [Accepted: 07/23/2022] [Indexed: 11/13/2022]
Abstract
Urbanisation and changing food habits in India have resulted in a shift in consumption from cereals to protein-based foods. Women play a major role in India in all activities related to food at household and therefore, the current paper reports the findings of the qualitative work conducted to understand women consumers' preference and perception towards meat and its attributes as a function of their awareness. The study collected the responses from 510 women residents of Metropolitan city of Bengaluru, India using questionnaires directly by face-to-face interviews and generated data on preference for fresh meat, purchase habits, value added meat products consumption, awareness about meat quality, and future expectations about meat sector. Findings from the current study indicate that, chicken is the most preferred meat (41.76%) while beef was least preferred (5.88%). The 40.59% of respondents preferred meat tenderness as an important eating quality followed by juiciness (37.06%) and flavor (12.94%). Consumers rated ritual slaughter, animal welfare and food safety as relevant issues in meat production, whereas regulations pertaining to meat production, processing of meat and food labelling were of minor significance. The study provide an insight into the significance of various consumer behaviour with respect to choice of meat, awareness on ritual slaughter, animal welfare and processing which is helpful in prioritizing future consumer research and policy decisions in India.
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Affiliation(s)
- Kiran Mohan
- Department of Livestock Products Technology, Veterinary College, KVAFSU, Bidar 585401, India.
| | | | - Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, India
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12
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Li J, Li Z, Ran J, Yang C, Lin Z, Liu Y. LC/MS-based lipidomics to characterize breed-specific and tissue-specific lipid composition of chicken meat and abdominal fat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113611] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Zhu X, Zhang J, Liu S, Gu Y, Yu X, Gao F, Wang R. Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. Foods 2022; 11:foods11071040. [PMID: 35407127 PMCID: PMC8997435 DOI: 10.3390/foods11071040] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 02/04/2023] Open
Abstract
This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased with the increase of PPI content (p < 0.05). The whiteness of the gels decreased significantly with the addition of pea protein compared with 0% vs. 0.5% addition. Nuclear magnetic resonance tests showed the area of immobilized water also increased with increasing PPI addition (0−2%), thus consistent with the increased water-holding capacity (p < 0.05). The penetration force of the gels increased with increasing PPI addition (p < 0.05), while the storage modulus and loss modulus of the gels were also found to increase, accompanied by the transformation of the α-helix structure into β-sheet, resulting in better dynamics of gel formation. These results indicated the gel-forming ability of DMPI, including water retention and textural properties, improves with increasing PPI addition. Principal component analysis verified these interrelationships. Thus, pea protein could improve the properties of duck myofibrillar protein gels to some extent and improve their microstructure, potentially facilitating the transition from a weak to a non-aggregated, rigid structure.
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Affiliation(s)
- Xueshen Zhu
- Key Lab of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China; (X.Z.); (J.Z.); (S.L.); (Y.G.)
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiaxin Zhang
- Key Lab of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China; (X.Z.); (J.Z.); (S.L.); (Y.G.)
| | - Shaohua Liu
- Key Lab of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China; (X.Z.); (J.Z.); (S.L.); (Y.G.)
| | - Ying Gu
- Key Lab of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China; (X.Z.); (J.Z.); (S.L.); (Y.G.)
| | - Xiaobo Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
| | - Feng Gao
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (F.G.); (R.W.)
| | - Renlei Wang
- Key Lab of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China; (X.Z.); (J.Z.); (S.L.); (Y.G.)
- Correspondence: (F.G.); (R.W.)
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14
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Romanov D, Korostynska O, Lekang OI, Mason A. Towards human-robot collaboration in meat processing: Challenges and possibilities. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Kim YA, Park S, Park Y, Park G, Oh S, Choi J. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage. Foods 2022; 11:foods11071004. [PMID: 35407090 PMCID: PMC8997975 DOI: 10.3390/foods11071004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.
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16
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Lei X, Qin Z, Ye B, Wu Y, Liu L. Effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle. Food Chem 2022; 372:131253. [PMID: 34818728 DOI: 10.1016/j.foodchem.2021.131253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/25/2021] [Accepted: 09/25/2021] [Indexed: 12/25/2022]
Abstract
To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidation at pH 5.7, 6.3, and 7.2. The results showed that with a blue shift of the Soret peak, oxyhemoglobin gradually transformed to methemoglobin during storage, the shape of porphyrin rings of heme in fluorescence electron microscopy changed from round to trail-like structure. These changes were more significant at low pH. Comparing hemoglobin (Hb) structure, the distance ofamino acids between the E10 of lysine and metHb-7-propionate groups is longer at pH 5.7 than other pHs, which makes solvent easily enter the heme cavity, leading tothe severe destruction of Hb. The linear correlation between color and lipid oxidation also further confirmed that the increased oxidation of chicken Hb causes more rapid lipid oxidation in pH 5.7 than the other 2 pHs (p < 0.05).
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Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
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17
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Han JL, Pan XD, Chen Q. Distribution and safety assessment of heavy metals in fresh meat from Zhejiang, China. Sci Rep 2022; 12:3241. [PMID: 35217705 PMCID: PMC8881450 DOI: 10.1038/s41598-022-07214-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 02/14/2022] [Indexed: 12/16/2022] Open
Abstract
There are increasing concerns on heavy metals in animal derived foods. We analyzed the levels of As, Cd, Cr, Cu, Hg, Ni, and Pb in 1066 fresh meat samples including pork, beef, mutton, chicken and duck from Zhejiang province, southeast China. The average levels of As, Cd, Cr, Cu, Hg, Ni, and Pb were 0.018, 0.002, 0.061, 0.801, 0.0038, 0.055, and 0.029 mg/kg wet weight respectively. There are significant positive correlations among Cd, Hg and Pb (P < 0.05) and negative correlations for Cu–Pb or Cu–Cd (P < 0.05). The exposure assessment showed that the health risk to humans by consuming these meat products was relatively low. However, regular monitoring of heavy metals in meat products is still recommended considering their intensive industrial activities.
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Affiliation(s)
- Jian Long Han
- Zhejiang Provincial Center for Disease Control and Prevention, Bin Sheng Road No. 3399, Binjiang District, Hangzhou City, 310051, China
| | - Xiao Dong Pan
- Zhejiang Provincial Center for Disease Control and Prevention, Bin Sheng Road No. 3399, Binjiang District, Hangzhou City, 310051, China.
| | - Qing Chen
- Zhejiang Provincial Center for Disease Control and Prevention, Bin Sheng Road No. 3399, Binjiang District, Hangzhou City, 310051, China
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18
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The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens. Foods 2022; 11:foods11030483. [PMID: 35159633 PMCID: PMC8834177 DOI: 10.3390/foods11030483] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/24/2022] [Accepted: 01/26/2022] [Indexed: 02/05/2023] Open
Abstract
Indigenous chickens possess desirable characteristics and account for considerable proportions of the total chicken production in China. The current study examined the growth performance, carcass characteristics and muscle metabolites among a crossbred broiler and two indigenous, yellow-feathered chickens (Mahuang and Tuer) with different ages (60 and 75 days). Results indicated that the crossbred broiler had better feed efficiency, higher breast and thigh muscle yield, as well as a lower abdominal fat percentage than Mahuang and Tuer chickens (p < 0.05). Gas chromatography–mass spectrometry-based metabolomics and multivariate analysis revealed sugars, amino acids and organic acids were the predominant metabolites that differed among the three chicken breeds. Growth performance and carcass traits of yellow-feathered chickens exhibited significant differences with the extension of the feeding period (p < 0.05). Moreover, differential metabolites reflected altered aminoacyl-tRNA biosynthesis, ATP-binding cassette transporters, pantothenate and CoA biosynthesis, as well as glutathione metabolism in yellow-feathered chickens affected by age. Collectively, this study contributes to a deeper understanding of the production efficiency and chemical composition of precursor flavor in Chinese indigenous, yellow-feathered chicken.
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19
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HE J, HUANG Q, PENG HX, CHEN YT, XU WS. Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.50722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Jiang HE
- Hunan University of Arts and Science, China
| | - Qin HUANG
- Hunan University of Arts and Science, China
| | | | | | - Wen-si XU
- Hunan University of Arts and Science, China
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20
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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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21
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Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes. Meat Sci 2021; 184:108675. [PMID: 34656006 DOI: 10.1016/j.meatsci.2021.108675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 08/14/2021] [Accepted: 09/14/2021] [Indexed: 11/20/2022]
Abstract
The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n = 16) or off (n = 15). The carcasses were fabricated into four primals and each primal was cut into cubes. Processing efficiency, carcasses yield, collagen content, moisture, lipid, ultimate pH, and sensory attributes were measured, and multivariate regression analysis were conducted. The skin-on group had greater overall yield compared to the skin-off group (P < 0.01). Consumers rated goat shoulder meat with the highest overall liking compared to the other primals (P < 0.01), regardless of skin present (P > 0.10). Finally, lipid % was found to be the most essential palatability trait to American Asian consumers.
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22
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Kang Z, Zou X, Meng L, Li Y. Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Xiao‐Li Zou
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Lin Meng
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Yan‐ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
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23
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Hu X, Wan L, Liu S, Chen B, Li W, Wu C, Xiong T, Xi S, Mao H, Liu S. Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice. Anim Sci J 2021; 92:e13638. [PMID: 34585472 DOI: 10.1111/asj.13638] [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: 04/08/2021] [Revised: 07/26/2021] [Accepted: 08/12/2021] [Indexed: 11/25/2022]
Abstract
The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked.
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Affiliation(s)
- Xiaolong Hu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Lei Wan
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Shuibing Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Biao Chen
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Wen Li
- Agriculture and Rural Affairs Bureau of Ningdu County, Ganzhou, China
| | - Chonghua Wu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Ting Xiong
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Suwang Xi
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Huirong Mao
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Sanfeng Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
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24
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Khaled AY, Parrish CA, Adedeji A. Emerging nondestructive approaches for meat quality and safety evaluation-A review. Compr Rev Food Sci Food Saf 2021; 20:3438-3463. [PMID: 34151512 DOI: 10.1111/1541-4337.12781] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 03/29/2021] [Accepted: 05/11/2021] [Indexed: 11/28/2022]
Abstract
Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.
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Affiliation(s)
- Alfadhl Y Khaled
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Chadwick A Parrish
- Department of Electrical and Computer Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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25
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Ge X, Zhang L, Zhong H, Gao T, Jiao Y, Liu Y. The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Wu WJ, Welter AA, Rice EA, Olson BA, O'Quinn TG, Boyle EAE, Magnin-Bissel G, Houser TA, Chao MD. Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate biochemical factors affecting Warner-Bratzler shear force (WBSF) and East Asian consumers’ eating preferences of 6 different beef shank cuts cooked by moist heat. Six different beef shank muscles were collected from 12 USDA Choice beef carcasses (N = 72). Shank cuts from the left sides were cooked with moist heat and used for East Asian consumer sensory evaluation and WBSF, and shank cuts from the right sides were left uncooked and used for biochemical analysis and visual panels utilizing the same group of consumers. A correlation analysis was conducted to determine the driving factors that contributed to WBSF and East Asian consumers’ overall liking for beef shanks. Biceps brachii and flexor digitorum superficialis-pelvic received the greatest sensory overall liking, with deep digital flexor from the foreshank having the lowest scores (P < 0.01). Deep digital flexor from the foreshank had the greatest WBSF value, most cooked collagen content, and greatest insoluble collagen percentage as well as the greatest raw and cooked pyridinoline (PYD) densities among all the beef shank cuts (P < 0.05). For visual overall liking, shank cuts at approximately 700–750 g such as biceps brachii and extensor carpi radialis received the highest ratings (P < 0.01), and consumers indicated that there was no visual difference in surface color among the shank cuts (P > 0.10). Correlation analysis showed that cooked collagen content and insoluble collagen percentage as well as raw PYD densities had positive correlations with WBSF (P < 0.05) and negative correlations with consumer overall liking (P < 0.01). Surprisingly, collagen content from uncooked shank cuts did not have a direct relationship with consumers’ overall liking nor with WBSF. The results demonstrated that raw PYD density may be a great indicator for cooked beef tenderness in beef cuts with a high concentration of connective tissue prepared with moist heat cookery.
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Affiliation(s)
- Wan Jun Wu
- Kansas State University Department of Animal Sciences and Industry
| | - Amelia A. Welter
- Kansas State University Department of Animal Sciences and Industry
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | | | | | | | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
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27
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Liman R, Başbuğ B, Ali MM, Acikbas Y, Ciğerci İH. Cytotoxic and genotoxic assessment of tungsten oxide nanoparticles in Allium cepa cells by Allium ana-telophase and comet assays. J Appl Genet 2021; 62:85-92. [PMID: 33409932 DOI: 10.1007/s13353-020-00608-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 12/21/2020] [Accepted: 12/28/2020] [Indexed: 12/24/2022]
Abstract
Tungsten oxide nanoparticles or nanopowder (WO3NPs) is commonly used in various industries and also in biomedical applications such as additives, pigments, and biomedical sensors. Non-judicious excessive use of these nanoparticles (NPs) could be a serious human health concern. Therefore, the current study aimed to explore the cytotoxic and genotoxic assessment of WO3NPs through Allium cepa anaphase-telophase and comet assays. Nanoparticles were characterized through the scanning and transmission electron microscopy (TEM), zetasizer, and energy-dispersive X-ray spectroscopy. The mean size and the average diameter of WO3NPs were determined as 21.57 ± 2.48 nm and 349.42 ± 80.65 nm using TEM and a Zetasizer measurement system, respectively. Five concentrations (12.5 mg/L, 25 mg/L, 50 mg/L, 75 mg/L, and 100 mg/L) of WO3NPs were employed on the Allium cepa (A. cepa) roots for 4 h. Significant (p ≤ 0.05) decrease in mitotic index (MI) was shown by WO3NPs at all concentrations. The increase of chromosomal aberrations (CAs) was also observed in a concentration-dependent manner due to the WO3NPs exposure. There was a significant increase (p ≤ 0.05) in DNA damage at all concentrations of WO3NPs on the A. cepa cells. It was concluded that WO3NPs had cytotoxic and genotoxic effects on A. cepa meristematic cells. Moreover, further cytogenetic effects of WO3NPs should be investigated at the molecular level to assess its safety margin.
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Affiliation(s)
- Recep Liman
- Faculty of Arts and Sciences, Molecular Biology and Genetics Department, Usak University, 64300, Uşak, Turkey
| | - Bermal Başbuğ
- Faculty of Arts and Sciences, Molecular Biology and Genetics Department, Usak University, 64300, Uşak, Turkey
| | - Muhammad Muddassir Ali
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jilani Road (Outfall Road), 54000, Lahore, Pakistan.
| | - Yaser Acikbas
- Faculty of Engineering, Materials Science and Nanotechnology Engineering Department, Usak University, 64200, Usak, Turkey
| | - İbrahim Hakkı Ciğerci
- Faculty of Arts and Sciences, Molecular Biology and Genetics Department, Afyon Kocatepe University, 03200, Afyonkarahisar, Turkey
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28
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Saleem MU, Ali MM, Nazir MM, Durrani AZ, Naseer O, Asghar B. Variations in growth performance, meat quality and consumer preferences influenced by difference of breed in buffalo bulls (Bubalus bubalis). ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Breeds of buffalo (Nili-Ravi and Kundhi) show different growth-rate and meat characteristics. Consumer preferences vary for the selection of meat according to the taste and sensory attributes. Buffalo meat is widely consumed in Asia and multiple buffalo breeds are reared for meat production.
Aims
The current experiment was designed to compare growth rates, meat characteristics and consumer preference for meat from bulls of different buffalo breeds.
Methods
Thirty-five male Nili-Ravi buffalo bulls (NRBB) and 35 male Kundhi buffalo bulls (KBB) having an age of 18 ± 1.56 months and 18 ± 1.65 months with live bodyweight of 150 ± 1.98 kg and 149 ± 2.09 kg respectively, were purchased and reared for 90 days. All animals were slaughtered on the 91st day and samples from M. pectoralis descendance, M. latissimus dorsi and M. obliquus externus abdominis were collected. A consumer preference survey was also conducted to assess the preferences for meat from the buffalo breeds.
Key results
Results of the survey suggested that for buyers, meat colour was the primary selection criteria (P < 0.05) at the time of purchase. Consumers preferred the lighter-coloured meat of KBB (P < 0.05) than that of NRBB.
Conclusions
Findings of the study showed that meat from KBB had superior sensory attributes compared with NRBB, although the meat from NRBB was the more nutritious of the two buffalo breeds.
Implications
The results will provide a focussed view regarding selection of buffalo bulls for meat production.
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29
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Huang Z, Zhang J, Gu Y, Cai Z, Feng X, Yang C, Xin G. Research progress on inosine monophosphate deposition mechanism in chicken muscle. Crit Rev Food Sci Nutr 2020; 62:1062-1078. [PMID: 33146022 DOI: 10.1080/10408398.2020.1833832] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
With the continuous improvements in human diet, there is an ever-increasing demand for high-quality chicken, so it is particularly important for poultry breeders to carry out the breeding of high-quality broilers in a timely fashion. Inosine monophosphate (IMP) is a flavor-enhancing substance, which plays a critical role in the umami taste of the muscle, making the content of IMP an important umami taste indicator. Currently, research on the deposition mechanism of IMP in chicken is not only necessary for chicken breeders to promote the production of high-quality meat and poultry but also to meet the human demand for chicken meat. In this paper, the research history of IMP, its structure and taste mechanisms, the pathway and influencing factors of de novo IMP synthesis, and the key genes regulating IMP synthesis and metabolism are briefly summarized. Our aim was to lay a theoretical foundation and provide scientific background and research directions for further research on high-quality broiler breeding.
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Affiliation(s)
- Zengwen Huang
- Agriculture College, Ningxia University, Yinchuan, China
| | - Juan Zhang
- Agriculture College, Ningxia University, Yinchuan, China
| | - Yaling Gu
- Agriculture College, Ningxia University, Yinchuan, China
| | - Zhengyun Cai
- Agriculture College, Ningxia University, Yinchuan, China
| | - Xiaofang Feng
- Agriculture College, Ningxia University, Yinchuan, China
| | - Chaoyun Yang
- Agriculture College, Ningxia University, Yinchuan, China
| | - Guosheng Xin
- College of Life Sciences, Ningxia University/Ningxia Feed Engineering Technology Research Center, Yinchuan, China
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30
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Chen Q, Hu Y, Wen R, Wang Y, Qin L, Kong B. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue. Meat Sci 2020; 172:108338. [PMID: 33129060 DOI: 10.1016/j.meatsci.2020.108338] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/03/2020] [Accepted: 10/06/2020] [Indexed: 12/23/2022]
Abstract
The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). Sixty-two volatiles were detected in sausages, and 26 compounds were regarded as key volatile compounds based on the odour activity values. The electronic tongue result and sensory evaluation showed that the taste profile of S2 treatment was similar to control treatment; and the electronic nose, volatile compound results and hierarchical cluster analysis showed that the sodium substitutes had a more significant effect on the odour profile. Overall, S2 may be an ideal low-sodium substitute to achieve a 30% reduction in NaCl and provide a better flavour profile of fermented sausages.
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Affiliation(s)
- Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yingying Hu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Rongxin Wen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu (China) Co., LTD., Shenyang, Liaoning 110000, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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31
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Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties. Journal of Food Science and Technology 2020; 58:2258-2264. [PMID: 33967322 DOI: 10.1007/s13197-020-04736-4] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2020] [Accepted: 08/13/2020] [Indexed: 12/23/2022]
Abstract
The objective of this study was to evaluate relationship with aggregation, secondary structures and gel properties of pork myofibrillar protein with different sodium chloride (1%, 2% and 3%). When the sodium chloride increased from 1 to 3%, the active sulfhydryl, surface hydrophobicity, hardness and cooking yield of myofibrillar protein were increased significantly (p < 0.05), the particle size, total sulfhydryl and Zeta potential were decreased significantly (p < 0.05), these meant the aggregations of pork myofibrillar protein were decreased. The changes of proteins aggregation induced the strongest intensity band of Amide I shifted up from 1660 cm-1 to 1661 cm-1, meanwhile, the β-sheet structure content was increased significantly (p < 0.05) with the sodium chloride increased. From the above, the lower proteins aggregation and higher β-sheet structure content could improve the water holding capacity and texture of pork myofibrillar protein gel.
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Affiliation(s)
- Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Xue-Hua Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Xiang Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Zhao-Jun Song
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Fei Lu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Ming-Ming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Sheng-Ming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Zheng-Rong Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
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32
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Li K, Liu JY, Fu L, Zhao YY, Zhu H, Zhang YY, Zhang H, Bai YH. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1180-1190. [PMID: 31480140 PMCID: PMC7322660 DOI: 10.5713/ajas.19.0215] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 05/29/2019] [Accepted: 08/14/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. METHODS Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. CONCLUSION BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.
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Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Jun-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Lei Fu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - He Zhu
- School of Food Science and Technology, Shandong Agriculture and Engineering University, Jinan 250100, China
| | - Yan-Yan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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33
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Blieva R, Kalieva A, Suleimenova Z, Zhakipbekova A, Tapenbayeva I. SCREENING OF ASPERGILLUS FUNGI FOR EXTRA CELLULAR PROTEASE AND COLLAGENASE PRODUCTION. REPORTS 2020. [DOI: 10.32014/2020.2518-1483.29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Protease and collagenase are the most important enzymes used for the processing of meat raw materials. In the meat industry, proteolytic enzymes are used to accelerate the maturation of meat and increase its yield. The use of enzyme preparations in meat processing makes it possible to rationally use meat raw materials, intensify technological processes, improve quality and expand the range of products. Collagenase, unlike protease, acts on those connective proteins of meat raw materials that determine its stiffness, breaking down hard-hydrolyzable and non-digestible collagen. The aim of this study was selection of strains of industrially valuable micromycetes from the collection of micromycetes that have the ability to synthesize extracellular protease and collagenase and create a fungal association. A comparative characterization of 7 strains of micromycetes of the genus Aspergillus and Penicillium - potential producers of protease and collagenase enzymes, was carried out. A. awamori 16 and A. awamori 22 showed the highest clearance zones and was used for further studies. The clearance zones of casein of A. awamori 16 on day 5 were 22.8 mm, and collagen 20.8 mm, while the clearance zones of casein of A. awamori 22 were 20.1 mm, and collagen - 19.1 mm.
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Affiliation(s)
- R.K. Blieva
- doctor of biological sciences, professor, RPE Co “Antigen”, Almaty, Kazakhstan, https://orcid.org/0000-0003-3924-2915
| | - A.K. Kalieva
- candidate of biological sciences, Aktobe Regional State University named after K. Zhubanov, Kazakhstan, https://orcid.org/0000-0003-1178-0236
| | - Zh.B. Suleimenova
- candidate of biological sciences, RPE Co “Antigen”, Almaty, Kazakhstan
| | - A.S. Zhakipbekova
- MSc in Biotechnology, 1RPE Co “Antigen”, Almaty, Kazakhstan, https://orcid.org/0000-0002-7927-4738
| | - I.E. Tapenbayeva
- MSc in Biotechnology, RPE Co “Antigen”, Almaty, Kazakhstan, https://orcid.org/0000-0003-0672-5849
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34
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Xing T, Zhao X, Zhang L, Li JL, Zhou GH, Xu XL, Gao F. Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China. Poult Sci 2019; 99:620-628. [PMID: 32416850 PMCID: PMC7587677 DOI: 10.3382/ps/pez560] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Accepted: 09/11/2019] [Indexed: 11/20/2022] Open
Abstract
Wooden breast (WB) has emerged as a dramatically increasing myopathy in the poultry industry over the past few years. The objective of this study was to investigate the incidence of WB in a Chinese commercial broiler processing plant, and the consequences on quality attributes, textural properties, and sensory traits. A total of 1,135 breast fillets were collected at the deboning line and assigned to normal, mild, moderate, and severe WB categories by tactile evaluation. The proportion affected by WB was approximately 61.9%. WB fillets appeared heavier and thicker than normal fillets. The degree of WB myopathy was highly correlated with fillet weight and thickness. The meat quality characteristics of cooking loss and purge loss increased along with increasing severity of WB myopathy. Compression tests of raw meat revealed higher cutting strength and shear values for WB. In cooked meat, only severe WB fillets exhibited elevated hardness and chewiness. Finally, moderate and severe WB fillets affected the sensory evaluation by consumers owing to their impaired general appearance, texture, and drip loss. The results suggested that a high proportion of WB broiler fillets would cause detrimental losses to the poultry meat retailing and processing industry.
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Affiliation(s)
- T Xing
- College of Animal Science and Technology; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - X Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - L Zhang
- College of Animal Science and Technology; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - J L Li
- College of Animal Science and Technology; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - G H Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - X L Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - F Gao
- College of Animal Science and Technology; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
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35
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Li Y, Sukmanov V, Kang Z, Ma H. Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13343] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan‐ping Li
- Institute of Science and Technology Xinxiang China
- Sumy National Agrarian University Sumy Ukraine
| | | | | | - Hanjun Ma
- Institute of Science and Technology Xinxiang China
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36
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Zaukuu JLZ, Bazar G, Gillay Z, Kovacs Z. Emerging trends of advanced sensor based instruments for meat, poultry and fish quality- a review. Crit Rev Food Sci Nutr 2019; 60:3443-3460. [PMID: 31793331 DOI: 10.1080/10408398.2019.1691972] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Meat and fish chemical composition and sensory attributes are markers of quality that require innovative assessment methods as existing ones are rather technical, laborious, and expensive. Emerging trends of advanced technology instruments have been lauded in the pharmaceutical, cosmetic and food industries for their high sensitivity, customizability, rapidness and affordability. Common among these, are the electronic tongue (e-tongue) and electronic nose (e-nose) but their use for meat and fish quality, remains scanty and scattered. This paper aims to systematically discuss the developing trends, principles and the recent use of e-tongue and e-nose for quality measurements in fish and meat. From over 90 research papers, it was observed that an arsenal of chemometric tools have been pivotal in applying these instruments for rapid quantitative, qualitative and predictive analysis of some physical properties, chemical properties, storability and the authentication of meat and fish. Both instruments require no reagent (waste free analytical procedure) and have been lauded for precision and*accuracy but e-nose may be better suited for meat and fish assessments. Unlike the e-tongue, e-nose requires no liquid sample preparation and portable versions are promising for rapid remote analysis of meat and fish samples that can save cost on transferring carcass to laboratories.
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Affiliation(s)
- John Lewis Zinia Zaukuu
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - George Bazar
- Department of Nutritional Science and Production Technology, Kaposvár University, Kaposvár, Hungary
| | - Zoltan Gillay
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
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37
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Li K, Liu JY, Bai YH, Zhao YY, Zhang YY, Li JG, Zhang H, Zhao DB. Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1641161] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Jun-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Yan-Yan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Jun-Guang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Diao-Bo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
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38
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Development and application of microwave-assisted extraction and advanced low density microextraction technique coupled with high-performance liquid chromatography for the successful determination of heterocyclic aromatic amines in barbecued meat sample and method optimization using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00093-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Assessment of the extractability of protein-carbohydrate concentrate from soybean meal under acidic and alkaline conditions. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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40
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Rahman MS, Gul K, Yang HS, Chun J, Kerr WL, Choi SG. Thermal and functional characteristics of defatted bovine heart using supercritical CO 2 and organic solvent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:816-823. [PMID: 30003541 DOI: 10.1002/jsfa.9250] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 07/05/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Consumer demand for low-fat foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO2 (SC-CO2 ) at different pressures together with solvent extraction to produce a protein-based functional ingredient for low-fat food products. Thermal and functional characteristics of control and defatted samples were compared. RESULTS Supercritical CO2 treatment at high pressure results in more removal of fat, producing a protein-rich defatted bovine heart (DBH). The differential scanning calorimeter (DSC) thermograms and SDS-PAGE bands for SC-CO2 -treated DBHs were similar to those of the control sample, indicating high protein stability and better functionality. Hexane-treated DBH showed no major thermal peaks and very diffuse bands in SDS-PAGE, indicating denaturation of proteins during solvent extraction. No denaturation of proteins in SC-CO2 -treated DBHs resulted in significantly higher water/oil absorption capacities (3320.00 and 2630.00 g kg-1 , respectively), total soluble solids (822.20 and 208.71 g kg-1 at pH 3.5 and 6.5, respectively), foaming capacities (149.37%), and emulsion activity (66.89%) than the hexane-treated DBH. CONCLUSION Supercritical CO2 treatment of DBH led to higher thermal stability and functional properties than the control and hexane-treated DBH. Defatted bovine heart using SC-CO2 can be a functional ingredient for various low-fat and high-protein food products for health-conscious consumers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- M Shafiur Rahman
- Department of Food Science and Technology, Division of Applied Life Science, Gyeongsang National University, Jinju, South Korea
| | - Khalid Gul
- Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
| | - Han-Sul Yang
- Department of Animal Science, Gyeongsang National University, Jinju, South Korea
| | - Jiyeon Chun
- Department of Food Science and Technology, Sunchon National University, Suncheon, South Korea
| | - William L Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Sung-Gil Choi
- Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
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41
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Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL. Effect of gellan gum on functional properties of low-fat chicken meat batters. J Texture Stud 2018; 50:131-138. [PMID: 30414321 DOI: 10.1111/jtxs.12379] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 01/09/2023]
Abstract
The effects of substituting pork back-fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G') of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G' of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G' of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF-NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back-fat. PRACTICAL APPLICATIONS: Emulsion-type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water-holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low-fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back-fat. LF-NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back-fat to produce low-fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.
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Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Jiu-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Lei Fu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Wen-Jie Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.,Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Zhuang-Li Kang
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China.,School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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42
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Rahman MS, Seo JK, Choi SG, Gul K, Yang HS. Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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43
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Park B, Yong HI, Choe J, Jo C. Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties. Korean J Food Sci Anim Resour 2018; 38:1019-1028. [PMID: 30479508 PMCID: PMC6238043 DOI: 10.5851/kosfa.2018.e35] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 08/09/2018] [Accepted: 08/10/2018] [Indexed: 11/30/2022] Open
Abstract
The crust that inevitably forms on dry-aged beef is usually trimmed and discarded
before sale. The aim of this study was to explore methods for utilizing this
crust in processed meat products. Four sirloins were dry-aged for 28 d at
4℃ (75% relative humidity). The crust obtained from the surface of the
sirloins after completion of dry aging was lyophilized. Patties were prepared
without added crust (control) or with 5% w/w crust, aerobically packaged, and
stored at 4℃ for 7 d. Electronic nose analysis indicated that the
volatile profile differed significantly between the patties with and without
crust. Compared to the control patties, patties containing crust had higher
flavor, tenderness, juiciness, and acceptability scores in a sensory panel
evaluation (all p<0.05). In addition, patties with crust were less hard,
gummy, and chewy than the control patties after 3 and 7 d of storage (all
p<0.05). The number of total aerobic bacteria was higher in raw patties
with crust than in the control patties during the storage (p<0.05).
However, no pathogens were detected. 2-Thiobarbituric acid reactive substance
values of patties containing crust were significantly lower than those of
control patties after 2 and 6 d of storage (both p<0.05). Thus, crust
from dry-aged beef can enhance the flavor by providing beefy and palatable
flavor without a long period of dry aging.
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Affiliation(s)
- Bumjin Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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44
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Zhu DY, Kang ZL, Ma HJ, Xu XL, Zhou GH. Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Xiao Z, Ge C, Zhou G, Zhang W, Liao G. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chem 2018; 274:574-582. [PMID: 30372981 DOI: 10.1016/j.foodchem.2018.09.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 08/26/2018] [Accepted: 09/01/2018] [Indexed: 12/31/2022]
Abstract
The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic composition of chicken meat was studied using 1H nuclear magnetic resonance (NMR) spectroscopy. Compared with 110 days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (P < 0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230 days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (P < 0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat.
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Affiliation(s)
- Zhichao Xiao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Changrong Ge
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Guozhou Liao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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46
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Jaberi R, Kaban G, Kaya M. Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:421-429. [PMID: 30145867 PMCID: PMC6409465 DOI: 10.5713/ajas.18.0391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Accepted: 08/22/2018] [Indexed: 01/08/2023]
Abstract
OBJECTIVE In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. METHODS After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at 2°C±0.5°C for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) analyses. RESULTS In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, a* value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in a* value were observed in VP samples during storage. In contrast, the mean value of L* was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. CONCLUSION The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the a* value. On the other hand, similar microbiological results were obtained in both packing methods.
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Affiliation(s)
- Rahimeh Jaberi
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
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47
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Affiliation(s)
- Rui Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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