1
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Wu H, He Z, Yang L, Li H. Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon. Food Chem 2024; 448:139111. [PMID: 38547712 DOI: 10.1016/j.foodchem.2024.139111] [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: 01/02/2024] [Revised: 03/05/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
Heme proteins and their derivatives play important roles in inducing lipid oxidation to produce volatile compounds during bacon drying. This study investigated the effects of heme proteins and their derivatives (hemoglobin, myoglobin, nitrosylmyoglobin, hemin, Fe2+, and Fe3+) on lipid and volatiles profiles in the washed pig muscle (WPM) model. The results of the study indicated that the inducers primarily caused the oxidation of glycerophospholipids. Furthermore, hemoglobin and myoglobin had the most significant impact, and their potential substrates may include PE (O-18:2/20:4), PE (O-18:1/20:4), PC (16:0/18:1), and PE (O-18:2/18:2). Nitrosomyoglobin has limited ability to promote lipid oxidation and may protect ether phospholipids from oxidation. The analysis of the volatiles in the model revealed that heme proteins and their derivatives have the ability to induce the production of key aroma compounds. The descending order of effectiveness in inducing the production of aroma compounds is as follows: hemoglobin, myoglobin, hemin, and nitrosylmyoglobin. The effectiveness of Fe2+ and Fe3+ is similar to that of nitrosylmyoglobin.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [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: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
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Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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3
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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [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: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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4
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Shumaev KB, Kosmachevskaya OV, Nasybullina EI, Ruuge EK, Kalenikova EI, Topunov AF. Histidine-Bound Dinitrosyl Iron Complexes: Antioxidant and Antiradical Properties. Int J Mol Sci 2023; 24:17236. [PMID: 38139065 PMCID: PMC10744092 DOI: 10.3390/ijms242417236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Dinitrosyl iron complexes (DNICs) are important physiological derivatives of nitric oxide. These complexes have a wide range of biological activities, with antioxidant and antiradical ones being of particular interest and importance. We studied the interaction between DNICs associated with the dipeptide L-carnosine or serum albumin and prooxidants under conditions mimicking oxidative stress. The ligands of these DNICs were histidine residues of carnosine or His39 and Cys34 in bovine serum albumin. Carnosine-bound DNICs reduced the level of piperazine free radicals in the reaction system containing tert-butyl hydroperoxide (t-BOOH), bivalent iron ions, a nitroxyl anion donor (Angeli's salt), and HEPES buffer. The ability of carnosine DNICs to intercept organic free radicals produced from t-BOOH decay could lead to this effect. In addition, carnosine DNICs reacted with the superoxide anion radical (O2•-) formed in the xanthine/xanthine oxidase enzymatic system. They also reduced the oxoferryl form of the heme group formed in the reaction of myoglobin with t-BOOH. DNICs associated with serum albumin were found to be rapidly destroyed in a model system containing metmyoglobin and t-BOOH. At the same time, these protein DNICs inhibited the t-BOOH-induced oxidative degradation of coenzymes Q9 and Q10 in rat myocardial homogenate. The possible mechanisms of the antioxidant and antiradical action of the DNICs studied and their role in the metabolism of reactive oxygen and nitrogen species are discussed.
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Affiliation(s)
- Konstantin B. Shumaev
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| | - Olga V. Kosmachevskaya
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| | - Elvira I. Nasybullina
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| | - Enno K. Ruuge
- E.I. Chazov National Medical Research Center of Cardiology, 121552 Moscow, Russia;
- Faculty of Fundamental Medicine, Lomonosov Moscow State University, 119991 Moscow, Russia;
| | - Elena I. Kalenikova
- Faculty of Fundamental Medicine, Lomonosov Moscow State University, 119991 Moscow, Russia;
| | - Alexey F. Topunov
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
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5
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Álvarez-Armenta A, Huerta-Ocampo JA, López-Zavala AA, Pacheco-Aguilar R, Sotelo-Mundo RR, Corona-Martínez DO, Ramírez-Suárez JC. Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17485-17493. [PMID: 37943570 DOI: 10.1021/acs.jafc.3c02109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
Myoglobin is the main factor responsible for muscle pigmentation in tuna; muscle color depends upon changes in the oxidative state of myoglobin. The tuna industry has reported muscle greening after thermal treatment involving metmyoglobin (MetMb), trimethylamine oxide (TMAO), and free cysteine (Cys). It has been proposed that this pigmentation change is due to a disulfide bond between a unique cysteine residue (Cys10) found in tuna MetMb and free Cys. However, no evidence has been given to confirm that this reaction occurs. In this review, new findings about the mechanism of this greening reaction are discussed, showing evidence of how free radicals produced from Cys oxidation under thermal treatment participate in the greening of tuna and horse muscle during thermal treatment. In addition, the reaction conditions are compared to other green myoglobins, such as sulfmyoglobin, verdomyoglobin, and cholemyoglobin.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Jose A Huerta-Ocampo
- Laboratorio de Bioquímica de Proteínas y Glicanos, Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT)-Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Biomolecular, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
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6
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Lebednikaitė E, Klupšaitė D, Bartkienė E, Klementavičiūtė J, Mockus E, Anskienė L, Balčiauskienė Ž, Pockevičius A. Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies. Animals (Basel) 2023; 13:3136. [PMID: 37835742 PMCID: PMC10571536 DOI: 10.3390/ani13193136] [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: 08/18/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.
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Affiliation(s)
- Eglė Lebednikaitė
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
| | - Dovilė Klupšaitė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Elena Bartkienė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Jolita Klementavičiūtė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Lina Anskienė
- Department of Animal Breeding, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
| | - Žana Balčiauskienė
- Vilnius Department of the State Food and Veterinary Service, 08106 Vilnius, Lithuania;
| | - Alius Pockevičius
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
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7
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Untea AE, Varzaru I, Saracila M, Panaite TD, Oancea AG, Vlaicu PA, Grosu IA. Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat. Antioxidants (Basel) 2023; 12:antiox12051084. [PMID: 37237949 DOI: 10.3390/antiox12051084] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Dietary sources of bioactive compounds in animal diets, are the natural way to produce animal food products with improved nutritional quality. The present study aimed to test the hypothesis of a synergistic effect of bioactive compounds of cranberry leaf powder and walnut meal on the nutritional quality and antioxidant compounds of broiler meat. An experiment was conducted on 160 COBB 500 broiler chickens, housed in an experimental hall with permanent wood shave litter in boxes of 3 m2. The six dietary treatments were based on corn and soybean meal; three experimental groups were fed diets supplemented with cranberry leaves (CLs) with three inclusion rates (0% in the control group and CL 1% and CL 2%); two experimental groups were fed diets supplemented with walnut meal (WM) with two inclusion rates (0% and WM 6%); and two groups were fed diets with a combination of the selected supplements (CL 1% WM 6% and CL 2% WM 6%). The results show that the experimental groups registered higher concentrations of copper and iron compared with the control group. An antagonist effect was noticed on lipophilic compounds, and the lutein and zeaxanthin concentrations presented a dose-dependent increasing effect under CL influence, while vitamin E concentrations decreased in the same manner. The dietary WM positively influenced vitamin E deposits on breast tissue. The dietary supplements did not produce any effect on the primary oxidation products, but the secondary products were influenced, and the maximum effect on the TBARS values were recorded for the dietary combination of CL 1% and WM 6%.
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Affiliation(s)
- Arabela Elena Untea
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Iulia Varzaru
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Mihaela Saracila
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Tatiana Dumitra Panaite
- Nutrition Physiology Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Alexandra Gabriela Oancea
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Petru Alexandru Vlaicu
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Iulian Alexandru Grosu
- Animal Biology Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
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8
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Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods 2023; 12:foods12061262. [PMID: 36981188 PMCID: PMC10048543 DOI: 10.3390/foods12061262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2–10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45–80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.
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9
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Dumandan NG, Kagaoan ACT, Acda RDP, Tumambing CR, Esteban MAS, Leonardo LPA, Lim LRA, Pham LJ. Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions. Heliyon 2023; 9:e14486. [PMID: 36950632 PMCID: PMC10025927 DOI: 10.1016/j.heliyon.2023.e14486] [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: 10/23/2022] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
The study evaluated the bioactive components and antioxidant properties of sugarcane phenolic extracts (SCPE) against lipid oxidation in raw ground pork and beef during refrigerated storage conditions. Results showed that SCPE has a high total phenolic content of 35.9 g GAE/100 g sample majority of which are vanillic (799.77 mg/100 g), sinapic (434.38 mg/100 g), and coumaric (342.37 mg/100 g) acids. These phenolic compounds exhibited strong radical scavenging activities against DPPH (191.00 mg TE/g) and ABTS (359.80 mg TE/g) radical, ferric reducing capacity (97.80 mg TE/g), and lipid peroxidation inhibition (120.20 mg TE/g) activities which are comparable to BHT. Supplementation of SCPE at 400 mg/kg fresh weight of ground pork and ground beef improved the antioxidant activities of meat samples, leading to the delay in TBARS formation, lower reduction in heme iron content, and minimal increase in metmyoglobin content during 14-day refrigerated storage as compared to BHT-treated and control. Moreover, the redness of meat was preserved in SCPE- and BHT-treated samples as measured by a* color value. Correlation heat maps showed that TBARS, metmyoglobin, and ΔE are positively correlated with each other, and at the same time showed negatively correlated with heme iron and a*. This study revealed that antioxidant extracts from sugarcane presented a positive effect on the oxidative stability of raw ground pork and beef during refrigerated storage.
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Affiliation(s)
- Nico G. Dumandan
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
- Corresponding author.
| | - Annie Cita T. Kagaoan
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Ranelle DP. Acda
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Caren R. Tumambing
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Michael Angelo S. Esteban
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Lorenz Phillip A. Leonardo
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Lia Raphaelle A. Lim
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
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10
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Wang X, Wang J, Wang Z, Yan W, Zhuang H, Zhang J. Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle. Front Nutr 2023; 10:1137457. [PMID: 36845053 PMCID: PMC9947400 DOI: 10.3389/fnut.2023.1137457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
Cold plasma has been considered a novel non-thermal processing technique and attracted a high attention by the food industry. In this study, the influences of dielectric barrier discharge cold plasma (DBD-CP) on the myoglobin (Mb)-added washed pork muscle (WPM) were evaluated. The electrophoresis pattern, autoxidation, and secondary structure of Mb were analyzed. The results found that DBD-CP caused the decrease of the redness and total sulfhydryl (T-SH) in WPM, while the increase of non-heme, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS), suggested that treatment triggered protein oxidation and heme degradation. Additionally, DBD-CP treatment enhanced the autoxidation of Mb, induced the release of intact heme from the globin, rearranged the charged groups, and promoted Mb aggregation. The transformation of α-helix into the random coil of Mb demonstrated that DBD-CP weakened the tensile strength. Overall, data indicated that DBD-CP promoted autoxidation and changed the secondary structure of Mb, accelerating Mb-mediated lipid oxidation in WPM. Thus, further studies about the optimization of processing conditions by DBD-CP need to be performed.
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Affiliation(s)
- Xiaoting Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China,College of Food and Drug, Luoyang Normal University, Luoyang, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China,*Correspondence: Jin Wang ✉
| | - Zhaobin Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Wenjing Yan
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, GA, United States
| | - Jianhao Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China,Jianhao Zhang ✉
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11
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Rhabdomyolysis-induced acute kidney injury and concomitant apoptosis induction via ROS-mediated ER stress is efficaciously counteracted by epigallocatechin gallate. J Nutr Biochem 2022; 110:109134. [PMID: 36028100 DOI: 10.1016/j.jnutbio.2022.109134] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/03/2022] [Accepted: 08/05/2022] [Indexed: 01/13/2023]
Abstract
Rhabdomyolysis induced acute kidney injury (RIAKI) is a life-threatening condition responsible for approximately 19-58% of AKI cases worldwide. We performed an intramuscular injection of glycerol (10 mL/kg) in male wistar rats to induce AKI. Epigallocatechin gallate (EGCG) was administered for 3 consecutive days to evaluate its protective effects. We observed significant downregulation in serum creatinine, blood urea nitrogen (BUN) and LDH at different time points on EGCG treatment groups in a dose-dependent manner. Similarly, H&E staining also revealed that EGCG was able to reduce the formation of damaged tubules and tubular necrosis which was prominently spread throughout the kidney tissue of glycerol treatment group. Concomitantly, we observed upregulated inflammation, ER stress and elevated oxidative stress in the glycerol treated group only, which was significantly normalized upon EGCG treatment in both in vitro and in vivo studies. The occurrence of apoptosis in kidney tubules was found to be relatively higher in glycerol treated group and H2O2 treated HEK-293 cells. The results obtained after EGCG treatment revealed a significant decrease in apoptotic cell population, which was further validated by immunofluorescence staining against p53 and comet assay in HEK-293 cells and p53 IHC in kidney tissues. Western blotting also revealed a systemic downregulation of intrinsic mitochondrial apoptotic pathway markers such as bax, bcl-2, pro and cleaved caspase 3, caspase 9 and PARP1. Additionally, the results for flow cytometry analysis and TUNEL assay corroborated apoptotic equilibrium. Conclusively, we reckon EGCG as a multi-therapeutic natural product that can be used the for treatment of AKI.
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12
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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13
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Adepu KK, Bhandari D, Anishkin A, Adams SH, Chintapalli SV. Myoglobin-Pyruvate Interactions: Binding Thermodynamics, Structure-Function Relationships, and Impact on Oxygen Release Kinetics. Int J Mol Sci 2022; 23:ijms23158766. [PMID: 35955898 PMCID: PMC9369265 DOI: 10.3390/ijms23158766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Myoglobin (Mb), besides its roles as an oxygen (O2) carrier/storage protein and nitric oxide NO scavenger/producer, may participate in lipid trafficking and metabolite binding. Our recent findings have shown that O2 is released from oxy-Mb upon interaction with lactate (LAC, anerobic glycolysis end-product). Since pyruvate (PYR) is structurally similar and metabolically related to LAC, we investigated the effects of PYR (aerobic glycolysis end-product) on Mb using isothermal titration calorimetry, circular dichroism, and O2-kinetic studies to evaluate PYR affinity toward Mb and to compare the effects of PYR and LAC on O2 release kinetics of oxy-Mb. Similar to LAC, PYR interacts with both oxy- and deoxy-Mb with a 1:1 stoichiometry. Time-resolved circular dichroism spectra revealed that there are no major conformational changes in the secondary structures of oxy- or deoxy-Mb during interactions with PYR or LAC. However, we found contrasting results with respect to binding affinities and substrate preference, where PYR has higher affinity toward deoxy-Mb when compared with LAC (which prefers oxy-Mb). Furthermore, PYR interaction with oxy-Mb releases a significantly lower amount of O2 than LAC. Taken together, our findings support the hypothesis that glycolytic end-products play a distinctive role in the Mb-rich tissues by serving as novel regulators of O2 availability, and/or by impacting other activities related to oxy-/deoxy-Mb toggling in resting vs. exercised or metabolically activated conditions.
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Affiliation(s)
- Kiran Kumar Adepu
- Arkansas Children’s Nutrition Center, Little Rock, AR 72202, USA
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Correspondence: (K.K.A.); (S.V.C.)
| | | | - Andriy Anishkin
- Department of Biology, University of Maryland, College Park, MD 20742, USA
| | - Sean H. Adams
- Department of Surgery, University of California Davis School of Medicine, Sacramento, CA 95817, USA
- Center for Alimentary and Metabolic Science, University of California, Davis, CA 95817, USA
| | - Sree V. Chintapalli
- Arkansas Children’s Nutrition Center, Little Rock, AR 72202, USA
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Correspondence: (K.K.A.); (S.V.C.)
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14
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Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02376-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Germolus CB, Rehman UN, Ramahi AA, Jue T. Lipid Oxidation Product Nonenal and Myoglobin Oxidation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Clayton B. Germolus
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
| | - Usman N. Rehman
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
| | - Amjad A. Ramahi
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
| | - Thomas Jue
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
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16
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Viana FM, Monteiro MLG, Ferrari RG, Mutz YS, Martins IBA, Salim APAA, De Alcantara M, Deliza R, Mano SB, Conte-Junior CA. Multivariate Nature of Fish Freshness Evaluation by Consumers. Foods 2022; 11:foods11142144. [PMID: 35885387 PMCID: PMC9322791 DOI: 10.3390/foods11142144] [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: 06/29/2022] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 11/24/2022] Open
Abstract
The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.
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Affiliation(s)
- Fernanda M. Viana
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
| | - Maria Lucia G. Monteiro
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
- Correspondence:
| | - Rafaela G. Ferrari
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
| | - Yhan S. Mutz
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
| | - Inayara B. A. Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, BR 456, km 7, Seropédica 23897-000, RJ, Brazil;
| | - Ana Paula A. A. Salim
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
| | - Marcela De Alcantara
- PDJ-CNPq/Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Sérgio B. Mano
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
| | - Carlos A. Conte-Junior
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz, Av. Brasil, 4365, Rio de Janeiro 21040-900, RJ, Brazil
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17
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Nawaz A, Irshad S, Ali Khan I, Khalifa I, Walayat N, Muhammad Aadil R, Kumar M, Wang M, Chen F, Cheng KW, Lorenzo JM. Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry. Food Res Int 2022; 157:111322. [DOI: 10.1016/j.foodres.2022.111322] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/16/2022] [Accepted: 04/28/2022] [Indexed: 12/29/2022]
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18
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Liu J, Liu D, Zheng A, Ma Q. Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage. Food Chem X 2022; 14:100304. [PMID: 35469311 PMCID: PMC9034315 DOI: 10.1016/j.fochx.2022.100304] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/31/2022] [Accepted: 04/06/2022] [Indexed: 11/24/2022] Open
Abstract
Both deoxymyoglobin and oxymyoglobin in muscle were converted to highly oxidised metmyoglobin. More free iron in muscle led to protein and lipid oxidation. Myoglobin, haemoglobin, protein and lipid oxidation occured simultaneously in beef during refrigeration. Free iron and metmyoglobin were the main oxidation catalysts in beef.
Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p < 0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p < 0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p < 0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p < 0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.
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19
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Kondjoyan A, Sicard J, Badaroux M, Gatellier P. Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model. Meat Sci 2022; 191:108866. [DOI: 10.1016/j.meatsci.2022.108866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/31/2022] [Accepted: 05/23/2022] [Indexed: 11/26/2022]
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20
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Adepu KK, Bhandari D, Anishkin A, Adams SH, Chintapalli SV. Myoglobin Interaction with Lactate Rapidly Releases Oxygen: Studies on Binding Thermodynamics, Spectroscopy, and Oxygen Kinetics. Int J Mol Sci 2022; 23:ijms23094747. [PMID: 35563138 PMCID: PMC9103699 DOI: 10.3390/ijms23094747] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/22/2022] [Accepted: 04/24/2022] [Indexed: 01/27/2023] Open
Abstract
Myoglobin (Mb)-mediated oxygen (O2) delivery and dissolved O2 in the cytosol are two major sources that support oxidative phosphorylation. During intense exercise, lactate (LAC) production is elevated in skeletal muscles as a consequence of insufficient intracellular O2 supply. The latter results in diminished mitochondrial oxidative metabolism and an increased reliance on nonoxidative pathways to generate ATP. Whether or not metabolites from these pathways impact Mb-O2 associations remains to be established. In the present study, we employed isothermal titration calorimetry, O2 kinetic studies, and UV-Vis spectroscopy to evaluate the LAC affinity toward Mb (oxy- and deoxy-Mb) and the effect of LAC on O2 release from oxy-Mb in varying pH conditions (pH 6.0–7.0). Our results show that LAC avidly binds to both oxy- and deoxy-Mb (only at acidic pH for the latter). Similarly, in the presence of LAC, increased release of O2 from oxy-Mb was detected. This suggests that with LAC binding to Mb, the structural conformation of the protein (near the heme center) might be altered, which concomitantly triggers the release of O2. Taken together, these novel findings support a mechanism where LAC acts as a regulator of O2 management in Mb-rich tissues and/or influences the putative signaling roles for oxy- and deoxy-Mb, especially under conditions of LAC accumulation and lactic acidosis.
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Affiliation(s)
- Kiran Kumar Adepu
- Arkansas Children’s Nutrition Center, Little Rock, AR 72202, USA;
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Correspondence: (K.K.A.); (S.V.C.)
| | | | - Andriy Anishkin
- Department of Biology, University of Maryland, College Park, MD 20742, USA;
| | - Sean H. Adams
- Department of Surgery, School of Medicine, University of California, Davis, CA 95616, USA;
- Center for Alimentary and Metabolic Science, University of California, Davis, CA 95616, USA
| | - Sree V. Chintapalli
- Arkansas Children’s Nutrition Center, Little Rock, AR 72202, USA;
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Correspondence: (K.K.A.); (S.V.C.)
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21
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Shin DM, Yune JH, Kim YJ, Keum SH, Jung HS, Kwon HC, Kim DH, Sohn H, Jeong CH, Lee HG, Han SG. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters (R). Anim Biosci 2022; 35:927-937. [PMID: 34991215 PMCID: PMC9066035 DOI: 10.5713/ab.21.0378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 11/19/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Jong Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Sang Hoon Keum
- Department of Animal Science and Technology, Konkuk University, Seoul, Korea
| | - Hyun Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Hyejin Sohn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, Korea
| | - Hong Gu Lee
- Department of Animal Science and Technology, Konkuk University, Seoul, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
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22
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Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chicken pectoralis major muscle. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Kitsanayanyong L, Ohshima T. Ergothioneine: a potential antioxidative and anti-melanosis agent for food quality preservation. FEBS Lett 2021; 596:1330-1347. [PMID: 34951485 DOI: 10.1002/1873-3468.14267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/15/2021] [Indexed: 11/09/2022]
Abstract
The global population increase has increased the demand for food products. However, post-harvest deterioration due to oxidation and discoloration results in a drastic loss of food quality and supply. Thus, research has focused on developing strategies to minimize such losses. One of those strategies includes the application of ergothioneine (ET), a potent hydrophilic antioxidant, to several food products so as to overcome their short shelf-life. ET can be synthetic or derived from several species of edible mushrooms and their extracts, which are known sources of natural ET. Given the reported potential of ET in food quality preservation, this review compiles the recent applications of ET as a preservative for maintaining the quality of food commodities.
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Affiliation(s)
- Lalitphan Kitsanayanyong
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
| | - Toshiaki Ohshima
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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24
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Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers. Animals (Basel) 2021; 12:ani12010006. [PMID: 35011112 PMCID: PMC8749768 DOI: 10.3390/ani12010006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/29/2021] [Accepted: 12/16/2021] [Indexed: 11/17/2022] Open
Abstract
Conjoint analysis was used to estimate the relative importance of some of the main extrinsic attributes and quality labels of beef in three Spanish cities (Córdoba, Marbella, and Santa Pola) in a study performed with 300 individuals. Consumers were segmented according to their frequency of consumption. Willingness to pay for different meats was also calculated from the conjoint analysis results. Consumer liking of beef that had been finished with an alternative concentrate rich in agro-industrial by-products and aged for three different durations as compared to conventionally finished beef was also evaluated using the same consumers. The most important attribute for Spanish consumers was the price (28%), followed by origin (25%), animal welfare certification (19%), protected geographical indication (14%), and organic agriculture certification (14%). Most consumers preferred beef from Spain at the lowest possible price and with the highest number of quality labels. Consumers were willing to pay a premium of 1.49, 3.61, and 5.53 EUR over 14 EUR/kg for organic certification, protected geographical indication, and animal welfare certification, respectively. Sensory analysis revealed that, for regular consumers, beef finished with an alternative concentrate rich in agro-industrial by-products offered several hedonic advantages (color, flavor, and tenderness) when compared to beef finished using a conventional diet, while occasional consumers did not find any difference between the two kinds of meat.
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25
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Jadhav HB, Annapure U. Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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26
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Esmaeilian S, Rotabakk BT, Lerfall J, Jakobsen AN, Abel N, Sivertsvik M, Olsen A. The use of soluble gas stabilization technology on food – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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27
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The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display. Foods 2021; 10:foods10091982. [PMID: 34574092 PMCID: PMC8469196 DOI: 10.3390/foods10091982] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/17/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.
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Al Abdulmonem W, Aljohani ASM, Alhumaydhi FA, Mousa AHM, Rasheed Z. Protective Potential of Uric Acid, Folic Acid, Glutathione and Ascorbic Acid Against the Formation of Toxic Met-Myoglobin. Protein Pept Lett 2021; 28:282-289. [PMID: 32957872 DOI: 10.2174/0929866527666200921165312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/29/2020] [Accepted: 08/04/2020] [Indexed: 01/04/2023]
Abstract
BACKGROUND Myoglobin is an oxygen binding protein and its dysfunction has been associated with the pathology of several human disorders. This study was undertaken to investigation the role of hydrogen peroxide (H2O2) in the formation of met-myoglobin and the protective potential of four different reductants such as uric acid, folic acid, glutathione and ascorbic acid were also tested against met-myoglobin formation. METHODS Human myoglobin was treated with H2O2 in-vitro in order to prepare met-myoglobin. The generation of met-myoglobin was confirmed by UV-visible spectroscopy and its stability was analysed by the treatment of human myoglobin with H2O2 at varying pH or time. High performance liquid chromatography (HPLC) was used to determine the oxidatively modified heme products in met-myoglobin. Spectroscopic analysis was used to identify the protective potential of uric acid, folic acid, glutathione and ascorbic acid against the formation of met-myoglobin. RESULTS The novel data of this study showed that H2O2 induced extensive damage of myoglobin but the treatment with uric acid, folic acid, glutathione or ascorbic acid provides protection of myoglobin against H2O2 induced oxidative damaged. The study apparently proved the protective potential of all these compounds against the toxicity produced by H2O2. CONCLUSION This is the first study that shows uric acid, folic acid, glutathione and ascorbic acid provide protection against the generation of toxic met-myoglobin and might be used therapeutically to modify the blood conditions in order to prevent the progression of human disorders associated with myoglobin dysfunction.
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Affiliation(s)
- Waleed Al Abdulmonem
- Department of Pathology, College of Medicine, Qassim University, Buraidah, Saudi Arabia
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agricultural and Veterinary Medicine, Qassim University, Buraidah, Saudi Arabia
| | - Fahad A Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraidah, Saudi Arabia
| | - Amira H M Mousa
- Department of Pathology, Postgraduate Medical College, University of Khartoum, Khartoum, Sudan
| | - Zafar Rasheed
- Department of Medical Biochemistry, College of Medicine, Qassim University, Buraidah, Saudi Arabia
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Hu J, Xu Y, Majura JJ, Qiu Y, Ding J, Hatab S, Miao W, Gao Y. Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel ( Pneumatophorus japonicus) Fillet During Cold Storage. Foodborne Pathog Dis 2021; 18:455-461. [PMID: 34096803 DOI: 10.1089/fpd.2021.0007] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Essential oils (EOs) and collagen have received recent attention in the seafood industry due to their abilities of antibacterial and seafood preservation individually. However, to the authors' best knowledge, very few publications address the issue of the combined effect of EOs and collagen on seafood preservation. Pacific mackerel is one of the most economically valuable fish species in China and easy to deteriorate during storage. Therefore, present study investigated the effect of combined EOs (cinnamon, oregano, and clove) and collagen on the quality of Pacific mackerel during cold storage. A suite of microbiological, physical, and chemical properties that are indicative of quality was measured. From the results, mackerel fillets treated with an EO-collagen film had a smaller increase in microbial counts compared with control. Furthermore, total volatile basic nitrogen (TVB-N), thiobarbituric acid related substance, and pH of mackerel fillet were lower when treated with an EO-collagen film and somewhat lower when treated with collagen alone. According to texture measurements of muscle, samples treated with EO-collagen film began to deteriorate in 8 d, versus only 4 d for control samples. EOs likely contributed to antibacterial and antioxidative activity, and the collagen film isolated muscle from air, which in turn reduced oxidation and retained the quality. Consequently, combination of EOs and collagen film efficiently extends shelf-life of Pacific mackerel during storage.
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Affiliation(s)
- Jiajie Hu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Yueqiang Xu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Julieth Joram Majura
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Yuheng Qiu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Jiaojiao Ding
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Shaimaa Hatab
- Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt.,Faculty of Organic Agriculture, Heliopolis University, Cairo, Egypt
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yuanpei Gao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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Jeong HG, Jung DY, Jo K, Lee S, Choi YS, Yong HI, Jung S. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty. Food Sci Anim Resour 2021; 41:542-553. [PMID: 34017960 PMCID: PMC8112311 DOI: 10.5851/kosfa.2021.e18] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/26/2021] [Accepted: 03/26/2021] [Indexed: 11/06/2022] Open
Abstract
This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.
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Affiliation(s)
- Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Doo Yeon Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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Maggiolino A, Sgarro MF, Natrella G, Lorenzo JM, Colucci A, Faccia M, De Palo P. Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability. Foods 2021; 10:1080. [PMID: 34068173 PMCID: PMC8152972 DOI: 10.3390/foods10051080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.
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Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
| | - Maria Federica Sgarro
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Josè Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain;
- Area Tecnologia de los Alimentos, Facultad Ciencias de Oruesnse, Universidad de Vigo, 32004 Ourense, Spain
| | - Annamaria Colucci
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules 2021; 26:molecules26092463. [PMID: 33922630 PMCID: PMC8122938 DOI: 10.3390/molecules26092463] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/15/2022] Open
Abstract
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
- Correspondence: (A.K.D.); (J.M.L.)
| | - Pramod K. Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
| | | | | | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, Campus Ourense, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (A.K.D.); (J.M.L.)
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Pitchuanchom S, Mahiwan C, Chotichayapong C, Kanokmedhakul S, Poopasit K, Nontakitticharoen M. Phytochemicals from twigs of Afzelia xylocarpa and their antioxidation kinetics of oxymyoglobin. Nat Prod Res 2021; 36:2615-2619. [PMID: 33847198 DOI: 10.1080/14786419.2021.1912746] [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] [Indexed: 01/08/2023]
Abstract
The phytochemical investigation of crude n-hexane and ethyl acetate extracts from twigs of Afzelia xylocarpa (Kurz) led to the isolation of 14 known compounds. Their structures were elucidated by spectroscopic techniques (IR, 1H NMR, 13C NMR, and 2D NMR) as well as mass spectrometry. These structures were characterized as β-sitosterol (1), lupeol (2), vanilic acid (3), 5,7-dihydroxychromone (4), (+)-mellein (5), isoliquiritigenin (6), 7-hydroxyemodin (7), physion (8), aromadendrin (9), naringenin (10), apigenin (11), luteolin (12), chrysoeriol (13) and kaempferol (14). Compounds 4-7 and 12-13 were isolated from the genus Afzelia for the first time. The selected compounds 5, 8, 9 and 12 exhibited potent activity for antioxidation kinetics of oxymyoglobin.
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Affiliation(s)
- Siripit Pitchuanchom
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham, Thailand
| | | | - Chatrachatchaya Chotichayapong
- Department of Applied Chemistry, Faculty of Sciences and Liberals Arts, Rajamangala University of Technology Isan, Naknon Ratchasima, Thailand
| | - Somdej Kanokmedhakul
- Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Kitisak Poopasit
- Department of Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Mongkol Nontakitticharoen
- Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
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Wang Z, He Z, Zhang D, Chen X, Li H. Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Zefu Wang
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Zhifei He
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
- Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Dong Zhang
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Xiaosi Chen
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
| | - Hongjun Li
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
- Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
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Zhang F, Jin C, Wang X, Yan H, Tan H, Gao C. Dietary supplementation with pioglitazone hydrochloride and l-carnosine improves the growth performance, muscle fatty acid profiles and shelf life of yellow-feathered broiler chickens. ACTA ACUST UNITED AC 2020; 7:168-175. [PMID: 33997345 PMCID: PMC8110847 DOI: 10.1016/j.aninu.2020.05.011] [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: 01/21/2020] [Revised: 05/05/2020] [Accepted: 05/15/2020] [Indexed: 12/19/2022]
Abstract
The present study aimed to investigate the effects of dietary pioglitazone hydrochloride (PGZ) and l-carnosine (LC) supplementation on the growth performance, meat quality, antioxidant status, and meat shelf life of yellow-feathered broiler chickens. Five hundred broiler chickens were randomly assigned into 4 experimental diets using a 2 × 2 factorial arrangement with 2 PGZ supplemental levels (0 and 15 mg/kg) and 2 LC supplemental levels (0 and 400 mg/kg) in basal diets for 28 d. The feed-to-gain ratio decreased whereas the average daily gain increased with PGZ supplementation. Greater dressing percentages, contents of intramuscular fat (IMF) in breast and thigh muscles, C18:3n-6, C18:1n-9 and monounsaturated fatty acid (MUFA) percentages of thigh muscle were observed with PGZ addition. Additionally, significant synergistic effects between PGZ and LC on the C18:1n-9 and MUFA contents were found. Supplementation with LC decreased drip loss, cooking loss and total volatile basic nitrogen, and increased the redness (a∗) value, the superoxide dismutase and glutathione peroxidase activities in thigh muscles. Moreover, the malondialdehyde content decreased when diets were supplemented with LC, and there was a synergistic effect between PGZ and LC. Additionally, the mRNA abundance of lipogenesis-related genes, such as peroxisome proliferator-activated receptor γ (PPARγ), PPARγ co-activator 1α and fatty acid-binding protein 3, increased with PGZ supplementation, and relevant antioxidation genes, such as nuclear factor erythroid-2-related factor 2 and superoxide dismutase 1, were enhanced with LC supplementation. In conclusion, the results indicated that the supplementation of PGZ and LC could improve the growth performance, antioxidant ability, IMF content, and meat shelf life of yellow-feathered broiler chickens.
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Affiliation(s)
- Fan Zhang
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Chenglong Jin
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Xiuqi Wang
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Huichao Yan
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Huize Tan
- WENS Foodstuff Group Co., Ltd, Yunfu, 527400, Guangdong, China
| | - Chunqi Gao
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
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Hemin Prevents Increased Glycolysis in Macrophages upon Activation: Protection by Microbiota-Derived Metabolites of Polyphenols. Antioxidants (Basel) 2020; 9:antiox9111109. [PMID: 33187129 PMCID: PMC7696608 DOI: 10.3390/antiox9111109] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Revised: 11/06/2020] [Accepted: 11/08/2020] [Indexed: 12/24/2022] Open
Abstract
Meat consumption plays a critical role in the development of several types of cancer. Hemin, a metabolite of myoglobin produced after meat intake, has been demonstrated to be involved in the cancer initiation phase. Macrophages are key components of the innate immunity, which, upon activation, can prevent cancer development by eliminating neoplastic cells. Metabolic reprogramming, characterized by high glycolysis and low oxidative phosphorylation, is critical for macrophage activation. 3,4-dihydroxyphenylacetic acid (3,4DHPAA) and 4-hydroxyphenylacetic acid (4HPAA), both microbiota-derived metabolites of flavonoids, have not been extensively studied although they exert antioxidant properties. The aim of this study was to determine the effect of hemin on the anticancer properties of macrophages and the role of 3,4DHPAA and 4HPAA in metabolic reprogramming and activation of macrophages leading to the elimination of cancer cells. The results showed that hemin inhibited glycolysis, glycolytic, and pentose phosphate pathway (PPP) enzyme activities and hypoxia-inducible factor-1 alpha (HIF-1α) stabilization, which interferes with macrophage activation (evidenced by decreased interferon-γ-inducible protein 10 (IP-10) release) and their ability to eliminate cancer cells (via cytotoxic mediators and phagocytosis). Hemin also reduced the mitochondrial membrane potential (MMP) and mitochondrial mass in macrophages. 3,4DHPAA and 4HPAA, by stimulating glycolysis and PPP, prevented the impairment of the macrophage anticancer activity induced by hemin. In conclusion, 3,4HPAA and 4HPAA administration could represent a promising strategy for preventing the reduction of macrophage activation induced by hemin.
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Zhang M, Yan W, Wang D, Xu W. Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat. Anim Biosci 2020; 34:1382-1391. [PMID: 33171028 PMCID: PMC8255890 DOI: 10.5713/ajas.20.0529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 11/08/2020] [Indexed: 01/23/2023] Open
Abstract
OBJECTIVE The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. METHODS Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated. RESULTS Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle. CONCLUSION The results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.
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Affiliation(s)
- Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Weili Yan
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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Increased protein digestibility of beef with aging in an infant in vitro digestion model. Meat Sci 2020; 169:108210. [DOI: 10.1016/j.meatsci.2020.108210] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 04/24/2020] [Accepted: 06/04/2020] [Indexed: 01/30/2023]
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Pattarasiriroj K, Kaewprachu P, Rawdkuen S. Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wang F, Liang R, Zhang Y, Gao S, Zhu L, Niu L, Luo X, Mao Y, Hopkins DL. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls. Meat Sci 2020; 171:108292. [PMID: 32896773 DOI: 10.1016/j.meatsci.2020.108292] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/24/2020] [Accepted: 08/24/2020] [Indexed: 10/23/2022]
Abstract
Beef rolls for hot pot are usually stored and transported in a frozen state, and the beef color deteriorates quickly. This paper reports on an investigation into the effect of packaging method, freezing temperature and storage time on instrumental color, pH, myoglobin state, lipid oxidation (TBARS) and total volatile basic nitrogen (TVB-N) of beef rolls. It was shown that the color of beef rolls at -18 °C was better than that at -12 °C overall, and the OxyMb% and pH values were higher, while the MetMb% and TBARS were lower with storage at -18 °C. With the extension of storage time, the instrumental color, OxyMb% and pH values of beef rolls decreased. Correspondingly, the MetMb% and TBARS showed an upward trend. However, the TVB-N of all treatments did not exceed the Chinese standard during 180d of storage. The results of this paper provide a number of recommendations for the storage of frozen beef rolls to extend color-shelf life.
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Affiliation(s)
- Fangfang Wang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Rongrong Liang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yimin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Shujuan Gao
- Animal Husbandry and Veterinary Service Centre of Daiyue District, Taian, Shandong 271000, PR China
| | - Lixian Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Lebao Niu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yanwei Mao
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
| | - David L Hopkins
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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Lessons from the post-genomic era: Globin diversity beyond oxygen binding and transport. Redox Biol 2020; 37:101687. [PMID: 32863222 PMCID: PMC7475203 DOI: 10.1016/j.redox.2020.101687] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/11/2020] [Accepted: 08/11/2020] [Indexed: 12/16/2022] Open
Abstract
Vertebrate hemoglobin (Hb) and myoglobin (Mb) were among the first proteins whose structures and sequences were determined over 50 years ago. In the subsequent pregenomic period, numerous related proteins came to light in plants, invertebrates and bacteria, that shared the myoglobin fold, a signature sequence motif characteristic of a 3-on-3 α-helical sandwich. Concomitantly, eukaryote and bacterial globins with a truncated 2-on-2 α-helical fold were discovered. Genomic information over the last 20 years has dramatically expanded the list of known globins, demonstrating their existence in a limited number of archaeal genomes, a majority of bacterial genomes and an overwhelming majority of eukaryote genomes. In vertebrates, 6 additional globin types were identified, namely neuroglobin (Ngb), cytoglobin (Cygb), globin E (GbE), globin X (GbX), globin Y (GbY) and androglobin (Adgb). Furthermore, functions beyond the familiar oxygen transport and storage have been discovered within the vertebrate globin family, including NO metabolism, peroxidase activity, scavenging of free radicals, and signaling functions. The extension of the knowledge on globin functions suggests that the original roles of bacterial globins must have been enzymatic, involved in defense against NO toxicity, and perhaps also as sensors of O2, regulating taxis away or towards high O2 concentrations. In this review, we aimed to discuss the evolution and remarkable functional diversity of vertebrate globins with particular focus on the variety of non-canonical expression sites of mammalian globins and their according impressive variability of atypical functions.
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Bojorges H, Ríos‐Corripio MA, Hernández‐Cázares AS, Hidalgo‐Contreras JV, Contreras‐Oliva A. Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat. Food Sci Nutr 2020; 8:4308-4319. [PMID: 32884711 PMCID: PMC7455931 DOI: 10.1002/fsn3.1728] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/29/2020] [Accepted: 05/29/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.
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Affiliation(s)
- Hylenne Bojorges
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | - M. A. Ríos‐Corripio
- CONACYT–Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba–VeracruzAmatlán de los ReyesVeracruzMéxico
| | - Aleida S. Hernández‐Cázares
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | | | - Adriana Contreras‐Oliva
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
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Oleynikov V. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.). FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-84-90] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry.
Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°C for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz.
Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms.
Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.
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Shang X, Zhou Z, Jiang S, Guo H, Lu Y. Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1022-1029. [PMID: 31646643 DOI: 10.1002/jsfa.10105] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate. RESULTS It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01). CONCLUSION During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
- Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Shuhui Jiang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Hongzhen Guo
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Yanxia Lu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
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Harrysson H, Swolin B, Axelsson M, Undeland I. A trout (
Oncorhynchus mykiss
) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14497] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hanna Harrysson
- Department of Biology and Biological Engineering‐Food and Nutrition Science Chalmers University of Technology S‐41296Gothenburg Sweden
| | - Birgitta Swolin
- Department of Clinical Chemistry and Transfusion Medicine Institute of Biomedicine Sahlgrenska Academy University of Gothenburg Box 100S‐405 30Gothenburg Sweden
| | - Michael Axelsson
- Department of Biological and Environmental Sciences University of Gothenburg Box 100S-405 30Gothenburg Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering‐Food and Nutrition Science Chalmers University of Technology S‐41296Gothenburg Sweden
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Boléa G, Ginies C, Vallier MJ, Dufour C. Lipid protection by polyphenol-rich apple matrices is modulated by pH and pepsin in in vitro gastric digestion. Food Funct 2020; 10:3942-3954. [PMID: 31199415 DOI: 10.1039/c9fo00705a] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Lipid oxidation takes place in the gastric tract after the ingestion of a Western diet rich in ω-6 polyunsaturated fatty acids (PUFA) and red meat (heme iron). The incorporation of oxidation products such as 4-hydroxy-2-nonenal (4-HNE) into low-density lipoproteins is further correlated to endothelial dysfunction. Gastric postprandial stress could thus be reduced by antioxidant phytomicronutrients. The aim of this study was to investigate dietary lipid oxidation and its inhibition by apple polyphenols under different matrix forms (fresh fruit, puree, extract) under in vitro gastric digestion conditions. A deep insight was given into the two factors pH and pepsin governing the metmyoglobin-initiated lipid oxidation of sunflower oil-in-water emulsions simulating the physical state of dietary lipids. Our results first showed that pepsin accelerated lipid oxidation at pH 5 through the formation of a micro-metmyoglobin form likely displaying a higher accessibility to lipids. Spectroscopic studies further highlighted the formation of a reversible unfolded metmyoglobin form at pH 3 which was shown to be more pro-oxidant in the absence of pepsin. At nutritional levels, the three apple matrices inhibited less efficiently the accumulation of lipid-derived conjugated dienes and 4-HNE at pH 5 when pepsin was present whereas at pH 3 the opposite was true. High initial bioaccessibilities of monomeric phenolic compounds were evidenced for both puree (57-74%) and the phenolic extract (79-96%) compared to fresh apple (1-14%) supporting their greater antioxidant capacity. By contrast, the bioaccessibility of dimer B2 was low for all matrices suggesting non-covalent binding to apple pectins.
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Affiliation(s)
- Gaëtan Boléa
- UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France. and EA4278 LaPEC "Laboratory of Cardiovascular Pharm-ecology", University of Avignon, F-84000 Avignon, France
| | - Christian Ginies
- UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France.
| | - Marie-José Vallier
- UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France.
| | - Claire Dufour
- UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France.
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Maggiolino A, Lorenzo JM, Salzano A, Faccia M, Blando F, Serrano MP, Latorre MA, Quiñones J, De Palo P. Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19215] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Context
The inclusion of Pinus taeda hydrolysed lignin (PTHL) in beef diets could improve quality and stability of meat, but effects could vary through the aging period (AP).
Aim
The aim was to evaluate the effects of the PTHL inclusion in the diet of finishing beef cattle on meat quality, fatty acid composition and oxidative stability at Days 1, 8, 11 and 15 of aging.
Methods
Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR). The control group received exclusively TMR for 120 days, while the experimental group received the same TMR as the control group but supplemented with PTHL (Oxifenol, I-Green, Padua, Italy; 35 g/day per head at 1–90 days and 70 g/day per head at 91–120 days).
Key results
Diet did not influence the chemical composition, pH, cooking loss, Warner–Bratzler shear force and hydroperoxide content. The Warner–Bratzler shear force (P < 0.001) decreased, while lightness (P < 0.01) and hydroperoxides (P < 0.001) increased through the aging period. Thiobarbituric acid reactive substances were similar for both diets at 1 and 15 days. However, thiobarbituric acid reactive substances at 8 and 11 days were higher for control than for the PTHL diet (P = 0.023 for interaction). Protein carbonyls were higher for control than for the PTHL diet at 8 days (P = 0.003 for interaction), but similar for both diets for the other dates. Saturated, monounsaturated and polyunsaturated fatty acids varied through the AP with PTHL diet, while no changes were observed with control diet (P < 0.01 for interactions). At 11 days, the n-6:n-3 ratio passed from being the minimum value with the PTHL diet to be the maximum with control diet (P < 0.01 for interaction).
Conclusions
The effects of PTHL inclusion in bull finishing diets depends on the AP but, generally, may result in beef with meat with beneficial effects on human health.
Implications
Including PTHL in the diet of finishing bulls can be useful to improve meat quality, favouring the use of natural waste substances deriving from vegetal production.
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48
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Tanimoto S, Kondo R, Itonaga S, Domen A, Mabuchi R. Screening plant extracts for quality preservation of dark muscle fish flesh: A simple method. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shota Tanimoto
- Faculty of Human Culture and Science Prefectural University of Hiroshima Hiroshima Japan
| | - Rumi Kondo
- Graduate School of Comprehensive Scientific Research Prefectural University of Hiroshima Hiroshima Japan
| | - Shino Itonaga
- Faculty of Human Culture and Science Prefectural University of Hiroshima Hiroshima Japan
| | - Atomu Domen
- MARUZEN PHARMACEUTICALS CO., LTD Onomiti Japan
| | - Ryota Mabuchi
- Faculty of Human Culture and Science Prefectural University of Hiroshima Hiroshima Japan
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Natalello A, Priolo A, Valenti B, Codini M, Mattioli S, Pauselli M, Puccio M, Lanza M, Stergiadis S, Luciano G. Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Sci 2019; 162:108037. [PMID: 31901579 DOI: 10.1016/j.meatsci.2019.108037] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 12/16/2019] [Accepted: 12/16/2019] [Indexed: 02/08/2023]
Abstract
This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (α- and γ-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < .05). Feeding WPB limited the formation of metmyoglobin (P = .05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = .024) or 4 days for cooked meat (P = .006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = .017), but not in the hydrophilic. These results suggest that vitamin E in the pomegranate by-product contributed to the higher antioxidant capacity of meat from the WPB-fed lambs.
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Affiliation(s)
- Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Michela Codini
- Dipartimento di Scienze Farmaceutiche, University of Perugia, Via Ariodante Fabretti 48, 06123 Perugia, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mario Puccio
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Massimiliano Lanza
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Sokratis Stergiadis
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6AR, United Kingdom
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
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50
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Hughes JM, Clarke FM, Purslow PP, Warner RD. Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle. Compr Rev Food Sci Food Saf 2019; 19:44-63. [PMID: 33319522 DOI: 10.1111/1541-4337.12509] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/05/2019] [Accepted: 10/07/2019] [Indexed: 11/30/2022]
Abstract
Meat color is important for consumer acceptability, with excessively dark meat often associated with consumer rejection. It is determined chromatically by pigment content (measured by hue and chroma) and achromatically by scattering of light by the microstructure (measured by lightness), the latter of which has received minimal research focus. This review discusses the individual components of the meat microstructure that cause differences in achromatic contributions to color. Differences in achromatic light scattering between light and dark extremes of meat color are most likely explained by structural attributes within the muscle cell. These differences are proposed to arise from variations in (a) transverse shrinkage of the structural lattice of the myofilaments, myofibrils, and muscles fibers, (b) longitudinal shrinkage of the sarcomere, and (c) different protein composition of the surrounding medium (sarcoplasm and extracellular space). These are discussed at a mechanistic level, in relation to six parameters of the muscle cell: (a) protein surface charge altering the myofilament spacing, (b) protein solubility, (c) sarcoplasmic protein binding to myofilaments and myofibrils, (d) integrity of the cytoskeleton and cell adhesion proteins, (e) sarcomere integrity and myofibrillar proteins, and (f) myosin denaturation and rigor bond modification. New data are presented to support the proposed role of structural elements in muscle causing achromatic light scattering and their contribution to the surface color of meat. In addition, the relationships between lightness and water holding capacity and pH are explored and the economic impact of dark meat for the meat industry is discussed.
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Affiliation(s)
- Joanne M Hughes
- Agriculture and Food, CSIRO, Coopers Plains, Brisbane, QLD, 4108, Australia
| | - Frank M Clarke
- School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Peter P Purslow
- Faculty of Veterinary Sciences, Food Science and Technology Department, National University of the Center of Buenos Aires Province, Tandil, B7000, Argentina
| | - Robyn D Warner
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC, 3010, Australia
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