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Erdem N, Gökmen S. The impact of plant proteases and sous vide technology on quality characteristics of meat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2025; 62:773-786. [PMID: 40109692 PMCID: PMC11914661 DOI: 10.1007/s13197-024-06151-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2024] [Accepted: 11/26/2024] [Indexed: 03/22/2025]
Abstract
This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (p < 0.05) in pH and a significant increase (p < 0.05) in water holding capacity and L* parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the a* parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (p < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (p < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (p < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (p < 0.05). Furthermore, the purees did not cause any sensory defects. Graphical abstract
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Affiliation(s)
- Nuran Erdem
- Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Aksaray, Turkey
| | - Süleyman Gökmen
- Department of Food Processing, Technical Vocational School, Karamanoglu Mehmetbey University, 70100 Karaman, Turkey
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2
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An JH, Kim HY. Effect of ginger extract on Korean black goat biceps femoris as a tenderizer. Heliyon 2024; 10:e40736. [PMID: 39698068 PMCID: PMC11652871 DOI: 10.1016/j.heliyon.2024.e40736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2024] [Revised: 11/25/2024] [Accepted: 11/25/2024] [Indexed: 12/20/2024] Open
Abstract
This study investigated the tenderization and quality characteristics of Korean black goat biceps femoris treated with ginger powder extracts (0 %, 3 %, 5 %, and 7 %). The proximate composition, pH, color, shear force, water-holding capacity, sarcomere length, fiber cross-sectional area, and sensory properties were determined and analyzed according to the concentration of the ginger powder extract. The shear force decreased significantly with increasing concentrations of ginger powder extract (P < 0.05), whereas the water-holding capacity increased (P < 0.05). The sarcomere length of black goat biceps femoris increased with increasing concentrations of ginger powder extract (P < 0.05), whereas the fiber cross-sectional area decreased (P < 0.05). Sensory evaluation of black goat biceps femoris showed that goatiness decreased with increasing concentrations of ginger powder extract (P < 0.05), and the chewiness and overall acceptability were significantly higher (P < 0.05). Therefore, 7 % was the optimal concentration for softening black goat biceps femoris with ginger powder extract. In conclusion, it was confirmed that Korean black goat biceps femoris marinated in 7 % ginger extract was softened, and it is judged that this will have a positive effect on the texture of commercial Korean black goat meat.
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Affiliation(s)
- Jin-Hee An
- Department of Animal Resources Science, Kongju National University, Yesan, 32439, Republic of Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan, 32439, Republic of Korea
- Resources Science Research, Kongju National University, Yesan, 32439, Republic of Korea
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3
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Mao S, Jiang J, Xiong K, Chen Y, Yao Y, Liu L, Liu H, Li X. Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry. Foods 2024; 13:3846. [PMID: 39682920 DOI: 10.3390/foods13233846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2024] [Revised: 11/24/2024] [Accepted: 11/26/2024] [Indexed: 12/18/2024] Open
Abstract
This review summarizes the latest progress in enzyme preparation, including enzyme design and modification technology, exploration of new enzyme sources, and application of enzyme preparation in food processing, detection, and preservation. The directed evolution technology improved the stability and catalytic efficiency of enzymes, while enzyme immobilization technology enhanced reusability and industrial applicability. Extremozymes and biomimetic enzymes exhibit excellent performance under harsh conditions. In food processing, enzyme preparation can improve food quality and flavor. In food detection, enzymes combined with immune detection and biosensors realize rapid detection of allergens, pollutants, and pesticide residues. In food preservation, enzymes enhance food quality by extending shelf life and inhibiting microbial growth. In the future, enzyme engineering will be combined with computer-aided design, artificial intelligence, and new material technology to promote intelligent enzyme design and multifunctional enzyme preparation development and help the technological upgrading and sustainable development of the food industry and green chemistry.
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Affiliation(s)
- Shucan Mao
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jiawen Jiang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ke Xiong
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yiqiang Chen
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yuyang Yao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Linchang Liu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Hanbing Liu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiang Li
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology and Business University (BTBU), Beijing 100048, China
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4
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Kim HJ, Lee S, Choi M, Hong H, Jo C. Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking. Meat Sci 2024; 216:109577. [PMID: 38964227 DOI: 10.1016/j.meatsci.2024.109577] [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: 03/18/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/06/2024]
Abstract
This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The M. semitendinosus (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, L*- and a*-value, shear force, and hardness decreased, while soluble peptides increased (P < 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (P < 0.05). An interaction effect between ficin and sous-vide cooking was found in L*- and a*-value, shear force, hardness, and soluble peptides (P < 0.05). A model to optimize the hardness for elderly people was established (R2 = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm3) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm3) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people.
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Affiliation(s)
- Hye-Jin Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Seungchul Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Minwoo Choi
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Heesang Hong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of 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, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354. Republic of Korea; Department of Animal Product Technology, Faculty of Animal Husbandary, Universitas Padjadjaran, West Java 45363, Indonesia.
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5
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Pan S, Wang D, Lin Y, Cheng M, Zhu F, Guo Y. Effects of Ginger Straw Silage with Enzymes on Growth Performance, Digestion and Metabolism, Meat Quality and Rumen Microflora Diversity of Laiwu Black Goat. Animals (Basel) 2024; 14:2040. [PMID: 39061502 PMCID: PMC11273825 DOI: 10.3390/ani14142040] [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: 06/12/2024] [Revised: 07/06/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Laiwu black goats comprise an excellent local germplasm resource; however, a shortage of feed resources has led to the application of unconventional feed. Ginger straw feed has good physiological effects, but research on this feed source for ruminant animals is lacking. The aim of this study was to determine the effects of enzymatic silage ginger straw on Laiwu black goat performance. The experiment used an independent sample t-test analysis method; 24 healthy Laiwu black goats with a body weight of 20.05 ± 1.15 kg and age of 5.67 ± 0.25 months were randomly divided into two groups with three replicates (bars) per group and four goats per replicate. The experimental diet was composed of mixed concentrate, silage, and garlic peel at a 2:7:1 ratio. The silage used in the two groups was whole corn silage (CON group) and 60% whole corn silage plus 40% enzymatic silage ginger straw (SG group), and the other components were identical. Daily feed intake/daily gain (F/G) was significantly higher in the SG group than in the CON group (p < 0.05), but there were no significant differences in dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) digestibility between the groups. The shear force, cooking loss, centrifugal loss, and pressure loss of the longissimus dorsi muscle group were significantly lower in the SG than in the CON group (p < 0.05). Compared with those in the CON group, the serum and liver total antioxidant capacity was significantly increased in the SG group, and in the liver, the O2·-, malondialdehyde, and OH· contents were significantly decreased. Collectively, the rumen fluid microbial diversity was changed in the SG group. It was concluded that enzymatic silage ginger straw usage instead of 40% whole silage corn as feed for Laiwu black goats can significantly improve the muscle quality, antioxidant capacity, and intestinal flora, with no adverse effects on production performance. In conclusion, our study provides a basis for ginger straw processing and storage and its rational application in the Laiwu black goat diet.
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Affiliation(s)
- Shuyue Pan
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China; (S.P.); (D.W.); (Y.L.); (F.Z.)
| | - Di Wang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China; (S.P.); (D.W.); (Y.L.); (F.Z.)
| | - Yingting Lin
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China; (S.P.); (D.W.); (Y.L.); (F.Z.)
| | - Ming Cheng
- Qingdao Animal Husbandry and Veterinary Research Institute, Qingdao 266100, China;
| | - Fenghua Zhu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China; (S.P.); (D.W.); (Y.L.); (F.Z.)
| | - Yixuan Guo
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China; (S.P.); (D.W.); (Y.L.); (F.Z.)
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Haq IU, Asghar B, Manzoor A, Ali S, Nauman K, Ahmad S, Hopkins DL, Nasir J. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat. Meat Sci 2024; 209:109417. [PMID: 38147799 DOI: 10.1016/j.meatsci.2023.109417] [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: 07/23/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/28/2023]
Abstract
This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked at three combinations of time and temperature, namely 55 °C-8H, 65 °C-5H, and 95 °C-45 M, respectively. Warner-Bratzler Shear Force (WBSF), cooking loss, cooking yield, color, water activity (aw), total water content (TWC), total collagen content (TCC), heat soluble collagen (HSC), myofibrillar fragmentation index (MFI), and sensory evaluation were measured. The collagen solubilization results showed that temperature and time interacted (P ≤ 0.05), reducing the toughness of the muscles. The tenderization achieved through sous vide cooking was mainly attributed to the thermal denaturation of proteins at the typically lower temperatures and extended time used, weakening of connective tissue through collagen solubilization, and water retention. More cooking loss (P ≤ 0.05) was observed at high temperature treatment of 95 °C-45 M. Meat color, TWC, MFI, and overall acceptability exhibited differences among treatments (P ≤ 0.05). An extended heat interval at lower temperatures caused initial denaturation of myofibrillar proteins, then solubilization of connective tissue proteins. Cooking treatment 55 °C-8H (P ≤ 0.05) reduced the WBSF in both muscles; however, the ST appeared more tender than BF.
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Affiliation(s)
- Ihtesham Ul Haq
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Bilal Asghar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life & Environmental Sciences, University of Alberta, AB T6G 1C9, Canada.
| | - Adeel Manzoor
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
| | - Sher Ali
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Kashif Nauman
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Sohail Ahmad
- Department of Poultry Production, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | | | - Jamal Nasir
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
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7
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Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023; 12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
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Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain
| | - Jose V García-Pérez
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
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Gámbaro A, Panizzolo LA, Hodos N, da Rosa G, Barrios S, Garmendia G, Gago C, Martínez-Monzó J. Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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9
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Current status and future trends of sous vide processing in meat industry; A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Gil M, Rudy M, Stanisławczyk R, Duma-Kocan P. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat. Molecules 2022; 27:7307. [PMID: 36364132 PMCID: PMC9655509 DOI: 10.3390/molecules27217307] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 03/06/2024] Open
Abstract
Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.
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Affiliation(s)
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland
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11
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Hastie M, Ha M, Jacob RH, Hepworth G, Torrico DD, Warner RD. High consumer acceptance of mutton and the influence of ageing method on eating quality. Meat Sci 2022; 189:108813. [PMID: 35461105 DOI: 10.1016/j.meatsci.2022.108813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
Abstract
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0-100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness.
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Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robin Henry Jacob
- Formerly Department of Primary Industries and Regional Development, The Government of Western Australia, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, PO Box 85084, Lincoln University, Lincoln, 7647 Canterbury, New Zealand.
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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12
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Naqvi ZB, Campbell MA, Latif S, Thomson PC, Astruc T, Friend MA, Vaskoska R, Warner RD. The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain). Meat Sci 2022; 186:108729. [PMID: 35016106 DOI: 10.1016/j.meatsci.2021.108729] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/19/2022]
Abstract
The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks. Physicochemical parameters were improved by GP treatment (P < 0.05) while there was no effect of storage time on WBSF, TPA or microstructure. The microbial quality of sous vide cooked meat in refrigerated storage appeared to be four weeks and oxidation shelf life of the cooked meat was found to be two weeks under refrigerated storage.
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Affiliation(s)
- Zahra B Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, New South Wales 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.
| | - Michael A Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, New South Wales 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Peter C Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | | | - Michael A Friend
- Office of the Pro Vice-Chancellor (Research and Innovation) Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
| | - Rozita Vaskoska
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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13
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Hasani E, Csehi B, Darnay L, Ladányi M, Dalmadi I, Kenesei G. Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast. Foods 2022; 11:foods11040521. [PMID: 35205995 PMCID: PMC8870995 DOI: 10.3390/foods11040521] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 12/10/2022] Open
Abstract
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells’ inactivation for the main pathogens of interest (C. perfringens and L. monocytogenes).
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Affiliation(s)
- Endrit Hasani
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
- Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo
- Correspondence: ; Tel.: +36-702449392
| | - Barbara Csehi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| | - Lívia Darnay
- Department of Food Hygiene, University of Veterinary Medicine Budapest, István u.2., 1078 Budapest, Hungary;
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, 1118 Budapest, Hungary;
| | - István Dalmadi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| | - György Kenesei
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
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Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties. Meat Sci 2022; 188:108772. [DOI: 10.1016/j.meatsci.2022.108772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/07/2022] [Accepted: 02/13/2022] [Indexed: 10/19/2022]
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15
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Abstract
Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.
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16
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Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD. Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods 2021; 10:foods10081936. [PMID: 34441712 PMCID: PMC8391201 DOI: 10.3390/foods10081936] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6-7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.
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Affiliation(s)
- Zahra B. Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- Correspondence: ; Tel.: +61-45-224-6950
| | - Peter C. Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Michael A. Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Jerrad F. Legako
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - David M. McGill
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
| | - Peter C. Wynn
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Michael A. Friend
- Office of the Pro Vice-Chancellor (Research and Innovation), Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia;
| | - Robyn D. Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
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