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Yu Q, Zhang M, Adhikari B, Rui L. Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field. Food Chem 2024; 449:139306. [PMID: 38615635 DOI: 10.1016/j.foodchem.2024.139306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
Cinnamaldehyde nanoemulsion (CNE) was obtained through ultrasonication, using Tween 80 as an emulsifier. The CNE was then applied to chilled pork in conjunction with a high-voltage electrostatic field (HVEF) to mitigate quality deterioration during refrigerated storage. The particle size of CNE ranged from 60 to 150 nm and was positively correlated with the amount of added cinnamaldehyde. The polydispersity index and zeta potential of CNE ranged from 0.25 to 0.30 and - 12 to -11 mV, respectively, indicating a narrow size distribution and stability. The CNE released the odor specific to cinnamaldehyde to pork in the first 4 days of chilling; however, it had little effect on the taste. HVEF pretreatment reduced the initial total viable count (TVC) in pork by 1.14 log cycle. The combination of CNE with HVEF successfully slowed down the loss of moisture, decrease in pH, and accumulation of total volatile basic nitrogen in pork during refrigeration. Furthermore, it mitigated the increase in TVC of pork. Therefore, this integrated method appears to be suitable for extending the shelf life of chilled pork.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Luming Rui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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Gan C, Wang J, Yuan Z, Cui M, Sun S, Alharbi M, Alasmari AF, Du W, Zhang X, Yang DP. Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation. Int J Biol Macromol 2024; 270:132233. [PMID: 38735617 DOI: 10.1016/j.ijbiomac.2024.132233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/25/2024] [Accepted: 05/06/2024] [Indexed: 05/14/2024]
Abstract
To reduce food-borne bacterial infection caused by food spoilage, developing highly efficient food packing film is still an urgent need for food preservation. Herein, microwave-assisted antibacterial nanocomposite films CaO2@PVP/EA/CMC-Na (CP/EC) were synthesized using waste eggshell as precursor, egg albumen (EA) and sodium carboxymethylcellulose (CMCNa) as matrix by casting method. The size of CaO2@PVP (CP) nanoparticles with monodisperse spherical structures was 100-240 nm. When microwave and CP nanoparticles (0.05 mg/mL) were treated for 5 min, the mortality of E. coli and S. aureus could reach >97 %. Under microwave irradiation (6 min), the bactericidal rate of 2.5 % CP/EC film against E. coli and S. aureus reached 98.6 % and 97.2 %, respectively. After adding CP nanoparticles, the highest tensile strength (TS) and elongation at break (EB) of CP/EC film reached 19.59 MPa and 583.43 %, respectively. At 18 °C, the proliferation of bacterial colonies on meat can be significantly inhibited by 2.5 % CP/EC film. Detailed characterization showed that the excellent meat preservation activity was due to the synergistic effect of dynamic effect generated by ROS and thermal effect of microwave. This study provides a promising approach for the packaging application of polysaccharide- and protein-based biomass nanocomposite antibacterial edible films.
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Affiliation(s)
- Chunmei Gan
- College of Life Science, Yantai University, Yantai 264006, PR China; Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Jing Wang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Zhenyu Yuan
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Malin Cui
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai 264025, PR China
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Abdullah F Alasmari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Wenxiao Du
- College of Life Science, Yantai University, Yantai 264006, PR China.
| | - Xiaoyan Zhang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China.
| | - Da-Peng Yang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China; School of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao 266024, PR China.
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Xu Y, Leng D, Li X, Wang D, Chai X, Schroyen M, Zhang D, Hou C. Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period. Food Chem 2024; 439:138096. [PMID: 38039609 DOI: 10.1016/j.foodchem.2023.138096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/09/2023] [Accepted: 11/25/2023] [Indexed: 12/03/2023]
Abstract
In this study, the effect of different intensity electrostatic fields on the water holding capacity (WHC) of fresh meat during the early postmortem period in controlled freezing point storage (CFPS) were investigated. Significantly lower cooking loss were found in low voltage electrostatic field (LVEF) and high voltage electrostatic field (HVEF) compared to the control group (CK) (p < 0.05). The myofibril fragmentation index and microstructure results suggested that the sample under HVEF treatment remained relatively intact. It has been revealed that the changes in actomyosin properties under electrostatic field treatment groups were due to the combination and dissociation of actomyosin binding into myofilament concentration, which consequently affects the muscle WHC. The study further demonstrated that the electrostatic field, especially HVEF, might increase the WHC of fresh meat by affecting the distribution of water molecules and physiochemical properties of actomyosin during the early postmortem period.
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Affiliation(s)
- Yuqian Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium.
| | - Dongmei Leng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Debao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xiaoyu Chai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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Gao Z, Zhou Y, Zhang D, Wu R, Ma J, He J, Wang Z. Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats. Foods 2024; 13:402. [PMID: 38338538 PMCID: PMC10855416 DOI: 10.3390/foods13030402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck's edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (α-helixes and β-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.
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Affiliation(s)
- Ziwu Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yinna Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruiyun Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinhua He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Guo Z, Chen C, Ma G, Yu Q, Zhang L. LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging. Food Chem X 2023; 20:100891. [PMID: 38144859 PMCID: PMC10740100 DOI: 10.1016/j.fochx.2023.100891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/28/2023] [Accepted: 09/19/2023] [Indexed: 12/26/2023] Open
Abstract
The water distribution have a profound influence on meat quality, and proteins play a critical role in water distribution. The water distribution detected with proton NMR and its relationship with protein related properties were investigated. Three populations of water were detected: bound water (T21, P21), immobilized water (T22, P22), and free water (T23, P23). The decreased T22 and T23 indicated an increase in water-holding capacity in both muscles from 3 days of aging. The P22 in cattle was higher than that in yak and the P23 in cattle was lower than that in yak, suggesting that cattle exhibited a greater water-holding capacity compared to yak. Moreover, postmortem aging affected muscle protein oxidation, denaturation, and degradation. Correlation analysis suggested that protein oxidation and denaturation caused muscle water loss and protein degradation could allow the muscle to retain water. It provides a basis for the optimization of quality of meat and products.
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Affiliation(s)
- Zhaobin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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