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Wang H, Wang Y, Wu D, Gao S, Jiang S, Tang H, Lv G, Xiaobo Z, Meng X. Changes in physicochemical quality and protein properties of porcine
longissimus lumborum
during dry ageing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hengpeng Wang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Yinlan Wang
- School of Food Science, Jiangsu College of Tourism Yangzhou 225000 China
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Songsong Jiang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Hailian Tang
- Suzhou Tourism and Finance Institute, Jiangsu Union Technical Institue Suzhou 215000 China
| | - Guanhua Lv
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
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Ben Amira A, Arias AA, Fickers P, Attia H, Besbes S, Blecker C. Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1331-1340. [PMID: 33746261 PMCID: PMC7925762 DOI: 10.1007/s13197-020-04643-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 07/08/2020] [Indexed: 06/12/2023]
Abstract
The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to excellent cheese quality. Results showed that the optimized C. cardunculus rennet and chymosin produced curds with similar properties (yield, colour, texture, viscoelasticity), suggesting that this coagulant could replace successfully calf rennet. After brining at different salt concentrations (5, 7, 10 and 15%), we concluded that the use of 15% of salt in brine was an efficient way to reduce considerably the proteolysis level in C. cardunculus cheeses, stored for 28 d at 4 °C. At this salt level, the highest hardness, gumminess, viscoelasticity and yield of soft cheeses were also recorded. In conclusion, the satisfactory findings could open new opportunities to produce industrially the optimized C. cardunculus rennet and its cheeses in the Mediterranean area.
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Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Anthony Argüelles Arias
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Patrick Fickers
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
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Amiri A, Mousakhani-Ganjeh A, Shafiekhani S, Mandal R, Singh AP, Kenari RE. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102191] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Amiri A, Farshi-Marandi P, Shahedi M. Impact of sodium citrate on structural properties of gluten. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1090-1093. [PMID: 30906068 DOI: 10.1007/s13197-019-03571-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2018] [Accepted: 01/01/2019] [Indexed: 11/28/2022]
Abstract
The effect of sodium citrate on gluten-starch separation and physicochemical properties of gluten was studied. The results showed that the addition of sodium citrate to the dough caused to an improvement in the aggregation of gluten and increased gluten yield in comparison to the control by augmentation pH and approaching to the isoelectric point of glutenin and gliadin. Also, sodium citrate led a shift to larger particle size distribution of glutenin macropolymer (GMP). These observations demonstrated that under the influence of sodium citrate more thiol groups were oxidized and formed disulfide bonds, which increased the storage modulus and resistance to extension. Furthermore, in this sample the GMP gel was more elastic and stiffer.
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Affiliation(s)
- Amir Amiri
- 1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | | | - Mohammad Shahedi
- 1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
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Amiri A, Sharifian P, Soltanizadeh N. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. Int J Biol Macromol 2018; 111:139-147. [DOI: 10.1016/j.ijbiomac.2017.12.167] [Citation(s) in RCA: 235] [Impact Index Per Article: 33.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2017] [Revised: 12/28/2017] [Accepted: 12/31/2017] [Indexed: 11/15/2022]
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Amiri A, Mousakhani-Ganjeh A, Torbati S, Ghaffarinejhad G, Esmaeilzadeh Kenari R. Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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