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Chuang L, Jiyong S, Chenguang Z, Xiaowei H, Xiaodong Z, Zhikun Y, Zhihua L, Xuetao H, Yanxiao L, Jianbo X, Xiaobo Z. Effects of sodium chloride substitutes on physicochemical properties of salted beef. Food Chem X 2023; 20:100885. [PMID: 38144776 PMCID: PMC10740021 DOI: 10.1016/j.fochx.2023.100885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 09/02/2023] [Accepted: 09/15/2023] [Indexed: 12/26/2023] Open
Abstract
In this study, beef was marinated with different low-sodium salt substitutes and heated and aged by employing superheated steam roasting and traditional roasting to investigate the effects of the various substitutes on the physicochemical properties, texture profile, sensory properties, volatile compounds, microstructural characteristics, and safety of cured and aged beef. Twenty kilograms of beef were arbitrarily divided into five treatments and pickled with different low-sodium salt substitutes. The results revealed no significant differences in saltiness, physicochemical characteristics, texture profile, or volatile compounds between the T2 and T3 and T1 (100% NaCl, T1; 75% KCl + 25% NaCl, T2; 50% KCl + 50% NaCl, T3) samples. Furthermore, the T4 and T5 (50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T4; 100% yeast extract, T5) samples had lower saltiness than the T1 sample. The plasmolysis percentage and osmotic pressure of the T2 and T3 samples were lower than those of the T1 sample. Therefore, reducing sodium by substituting NaCl with 50% KCl or 75% KCl maintained an acceptable sensory and safety profile for beef consumption.
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Affiliation(s)
- Li Chuang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Shi Jiyong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhou Chenguang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Huang Xiaowei
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhai Xiaodong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Yang Zhikun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Zhihua
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Hu Xuetao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Yanxiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Xiao Jianbo
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Zou Xiaobo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China
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Ren Y, Fu Y, Sun DW. Analyzing the effects of nonthermal pretreatments on the quality of microwave vacuum dehydrated beef using terahertz time-domain spectroscopy and near-infrared hyperspectral imaging. Food Chem 2023; 428:136753. [PMID: 37429244 DOI: 10.1016/j.foodchem.2023.136753] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/24/2023] [Accepted: 06/26/2023] [Indexed: 07/12/2023]
Abstract
Both nonthermal pretreatment and nondestructive analysis are effective technologies in improving drying processes. This study evaluated the effects of different pretreatment methods on the quality of beef dehydrated by microwave vacuum drying (MVD) and compared the MVD process performance comprising real-time moisture content (MC), MC loss, colour content, and shrinkage rate using different optical sensing methods including terahertz time-domain spectroscopy (THz-TDS) and near-infrared hyperspectral imaging (NIR-HSI). Results indicated that osmotic pretreatment improved the drying rate of MVD beef with lower changes in colour and shrinkage rate. Both THz-TDS-based and NIR-HSI-based on-site direct scanning and in-situ in-direct sensing showed accurate prediction results, with best R2p of 0.9646 and 0.9463 for MC and R2p of 0.9817 and 0.9563 for MC loss prediction, respectively. NIR-HSI visualisation of MC results showed that ultrasound pretreatment curbed but osmotic pretreatment promoted nonuniform distribution during MVD. This research should guide improving the industrial MVD drying process.
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Affiliation(s)
- Yuqiao Ren
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Ying Fu
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland.
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3
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Fu R, Wang J, Guo Y, Wang Y, Zhang H. Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Affiliation(s)
- Ruiqing Fu
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Juan Wang
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Yanyin Guo
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Yujiang Wang
- Zibo Digital Agriculture and Rural Development Center Zibo Shandong China
| | - Haijuan Zhang
- Zibo Digital Agriculture and Rural Development Center Zibo Shandong China
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Bernardo YADA, do Rosario DKA, Conte-Junior CA. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. Foods 2023; 12:foods12030476. [PMID: 36766002 PMCID: PMC9914770 DOI: 10.3390/foods12030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/11/2023] [Accepted: 01/17/2023] [Indexed: 01/20/2023] Open
Abstract
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (n = 192), 59 studies were included. We found better sonication time in the range of 2-20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (p < 0.05). HPP effects are beneficial to tenderization at 200-250 MPa and 15-20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods.
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Affiliation(s)
- Yago Alves de Aguiar Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Denes Kaic Alves do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, ES, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Correspondence: ; Tel.: +55-2139387825
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Islam MS, Wang H, Admassu H, Sulieman AA, Wei FA. Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Chen YA, Hsu HY, Chai HE, Uknalis J, Sheen S. Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108637] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties. Meat Sci 2022; 188:108772. [DOI: 10.1016/j.meatsci.2022.108772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/07/2022] [Accepted: 02/13/2022] [Indexed: 10/19/2022]
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8
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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10
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Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf 2020; 20:289-331. [PMID: 33443799 DOI: 10.1111/1541-4337.12668] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 08/14/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chi Ren
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuqiang Bai
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Muawuz Ijaz
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengli Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Grela ER, Świątkiewicz M, Florek M, Wojtaszewska I. Impact of milk thistle (Silybum marianum L.) seeds in fattener diets on pig performance and carcass traits and fatty acid profile and cholesterol of meat, backfat and liver. Livest Sci 2020; 239:104180. [DOI: 10.1016/j.livsci.2020.104180] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Bureros KJC, Dizon EI, Israel KAC, Abanto OD, Tambalo FZ. Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer. J Food Sci Technol 2020; 57:310-318. [PMID: 31975734 DOI: 10.1007/s13197-019-04062-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2019] [Accepted: 08/22/2019] [Indexed: 11/28/2022]
Abstract
This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials™ MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80-190 U/g), while the commercial meat tenderizer had no activity (0 U/g). Results from the shear force device revealed that 0.35% B. subtilis protease was the optimal concentration required to induce significant tenderization in carabeef (282 g/cm2) and reduce carabeef toughness by 80%. Proximate analysis showed that carabeef treated with B. subtilis protease had significantly higher crude protein (37%) than the negative control (34%) and carabeef-treated commercial meat tenderizer (31%). Sensory evaluation revealed that carabeef treated with 0.35% B. subtilis protease is more tender than untreated carabeef and those treated with the commercial meat tenderizer. Moreover, the carabeef was not over-tenderized and is palatably acceptable. Hence, B. subtilis protease can be used as a meat tenderizer in place of available commercial tenderizers containing plant-derived proteases.
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Affiliation(s)
- Kenneth Joseph C Bureros
- 1Department of Biology and Environmental Science, College of Science, University of the Philippines Cebu, Gorordo Avenue, Lahug, 6000 Cebu City, Cebu Philippines
| | - Erlinda I Dizon
- 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines
| | - Katherine Anne C Israel
- 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines
| | - Oliver D Abanto
- 3Institute of Animal Science, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines
| | - Fides Z Tambalo
- 4National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines
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Rakotondramavo A, Ribourg L, Meynier A, Guyon C, de Lamballerie M, Pottier L. Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes. Heliyon 2019; 5:e02285. [PMID: 31485513 PMCID: PMC6717140 DOI: 10.1016/j.heliyon.2019.e02285] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/07/2019] [Accepted: 08/08/2019] [Indexed: 11/18/2022] Open
Abstract
High-pressure processing is a post-processing preservation method commonly used on meat products. However, it can affect the structural properties and the physico-chemical properties of the meat. The aim of this study was to compare the physical properties, lipid and protein oxidation of control and treated (500 MPa, 20 °C, 5 min) cooked ham during subsequent storage (21 days at 4 °C). High pressure processing induced increase of hardness and syneresis after 7 days of storage. The redness (a*) was slightly affected by the high pressure treatment but not the lightness (L*) and the yellowness (b*). However, the fluctuation of color was not clearly visible. Evaluation of primary (conjugated dienes) and secondary (malondialdehyde MDA and thiobarbituric reactive substances TBA-RS) lipid oxidation products showed that pressure increases oxidation of lipids. Whereas, high pressure processing had no immediate effect on MDA and TBA-RS content, higher amount compared to control were observed during the refrigerated storage. This lipid oxidation could be due to the release of prooxidant iron from hemoproteins after the high pressure treatment. Finally, the determination of free and accessible thiols showed that the high pressure treatment leads to a protein oxidation.
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Affiliation(s)
| | - Lucie Ribourg
- UR1268 Biopolymères Interactions Assemblages, INRA, Nantes, F-44316, France
| | - Anne Meynier
- UR1268 Biopolymères Interactions Assemblages, INRA, Nantes, F-44316, France
| | - Claire Guyon
- GEPEA UMR CNRS 6144 ONIRIS CS82225, Nantes, 44322, Cedex, France
| | - Marie de Lamballerie
- GEPEA UMR CNRS 6144 ONIRIS CS82225, Nantes, 44322, Cedex, France
- Corresponding author.
| | - Laurence Pottier
- GEPEA UMR CNRS 6144 ONIRIS CS82225, Nantes, 44322, Cedex, France
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Xia Q, Feng T, Lou X, Wang Y, Sun Y, Pan D, Cao J. Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14321] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Tao Feng
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Xiaowei Lou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
- Department of Food Science & Nutrition Nanjing Normal University Nanjing China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
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López-pedrouso M, Pérez-santaescolástica C, Franco D, Carballo J, Zapata C, Lorenzo J. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions. Food Res Int 2019; 122:635-42. [DOI: 10.1016/j.foodres.2019.01.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 11/21/2022]
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16
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Vidal VA, Biachi JP, Paglarini CS, Pinton MB, Campagnol PC, Esmerino EA, da Cruz AG, Morgano MA, Pollonio MA. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat Sci 2019; 152:49-57. [DOI: 10.1016/j.meatsci.2019.02.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 10/27/2022]
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zybert A, Tarczyński K, Sieczkowska H. A meta‐analysis of the effect of high pressure processing on four quality traits of fresh pork. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Andrzej Zybert
- Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Krystian Tarczyński
- Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Halina Sieczkowska
- Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland
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Ma Y, Yuan Y, Bi X, Zhang L, Xing Y, Che Z. Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2245-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Pérez-santaescolástica C, Carballo J, Fulladosa E, Munekata P, Bastianello Campagnol P, Gómez B, Lorenzo J. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham. Food Res Int 2019; 116:49-56. [DOI: 10.1016/j.foodres.2018.12.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 12/06/2018] [Accepted: 12/22/2018] [Indexed: 11/23/2022]
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21
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Jiranuntakul W, Nakwiang N, Berends P, Kasemsuwan T, Saetung T, Devahastin S. Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing. J Food Sci 2018; 83:2324-2336. [PMID: 30106476 DOI: 10.1111/1750-3841.14318] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 06/21/2018] [Accepted: 07/10/2018] [Indexed: 11/27/2022]
Abstract
Properties of skipjack tuna loins subjected to high-pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP-treated loins increased with increasing pressure level, but these loins retained between 1.1% and 2.4% more water than steam-cooked loin. Water holding capacity decreased from 57% to 44% when the loins were treated at 600 MPa. ΔE value of HPP loins was between 5.8 and 26.3 when treated at 150 to 600 MPa, whereas it was 34.1 for steam-cooked sample. Hardness of HPP loins increased from 648 to 1,019, 1,918, 5,249, and 4,092 g and springiness changed from 85.2% to 79.7%, 78.2%, 91.7%, and 90.7%, respectively, when treated at 150, 300, 450, and 600 MPa. Protein fibers of HPP loins had a more irregular shape than those of steam-treated loin. Histamine levels of HPP-treated loins were in the range of 3.08 to 3.35 μg/g, identical to that of steam-treated loin. Thiobarbituric acid assay demonstrated that the level of lipid oxidation increment in HPP-treated loins was twice as high as that in steam-cooked one. Undesirable volatile compound contents in tuna loins decreased with increasing degree of protein denaturation. Steam cooking and HPP at 150, 300, 450, and 600 MPa decreased the total aerobic counts by 4.75, 0.12, 1.20, 4.69, and 6.08 log CFU/g, respectively. These results suggest that HPP at 450 MPa and above has the potential to be used as an alternative to the tuna precooking process. PRACTICAL APPLICATION Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy-intensive steam precooking step, which is traditionally required in a canned tuna production process.
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Affiliation(s)
- Wittawat Jiranuntakul
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Nutcha Nakwiang
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Pieter Berends
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Tunyawat Kasemsuwan
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Thunyarat Saetung
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
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22
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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23
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Roco T, Torres MJ, Briones-Labarca V, Reyes JE, Tabilo-Munizaga G, Stucken K, Lemus-Mondaca R, Pérez-Won M. Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Res Int 2018; 108:192-202. [PMID: 29735049 DOI: 10.1016/j.foodres.2018.03.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
Affiliation(s)
- Teresa Roco
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile.
| | - María José Torres
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Vilbett Briones-Labarca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Juan Esteban Reyes
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Karina Stucken
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Av. Raúl Bitrán Nachary, Casilla 599, 1305, La Serena, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
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24
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Wang Z, Zhang C, Li Z, Shen Q, Zhang D. Comparative analysis of muscle phosphoproteome induced by salt curing. Meat Sci 2017; 133:19-25. [DOI: 10.1016/j.meatsci.2017.05.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 05/21/2017] [Accepted: 05/22/2017] [Indexed: 11/21/2022]
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25
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Warner R, McDonnell C, Bekhit A, Claus J, Vaskoska R, Sikes A, Dunshea F, Ha M. Systematic review of emerging and innovative technologies for meat tenderisation. Meat Sci 2017; 132:72-89. [DOI: 10.1016/j.meatsci.2017.04.241] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/19/2017] [Accepted: 04/28/2017] [Indexed: 12/22/2022]
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26
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Kim HK, Ha SJ, Kim YH, Hong SP, Kim YU, Song KM, Lee NH, Jung SK. Protein Extraction from Porcine Myocardium Using Ultrasonication. J Food Sci 2017; 82:1059-1065. [DOI: 10.1111/1750-3841.13694] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2016] [Revised: 01/16/2017] [Accepted: 02/21/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Hyun Kyung Kim
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Su Jeong Ha
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Young Ho Kim
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Sang pil Hong
- Div. of Strategic Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Young Un Kim
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Kyoung-Mo Song
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Nam Hyouck Lee
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
| | - Sung Keun Jung
- Div. of Functional Food Research; Korea Food Research Inst.; Seongnam 1201-62 Republic of Korea
- Food Biotechnology Major; Univ. of Science and Technology (UST); Daejeon 305-350 Republic of Korea
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27
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Kaur L, Astruc T, Vénien A, Loison O, Cui J, Irastorza M, Boland M. High pressure processing of meat: effects on ultrastructure and protein digestibility. Food Funct 2016; 7:2389-97. [PMID: 27143217 DOI: 10.1039/c5fo01496d] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of high pressure processing (HPP, at 175 and 600 MPa) on the ultrastructure and in vitro protein digestion of bovine longissimus dorsi muscle meat were studied. HPP caused a significant change in the visual appearance and texture of the meat subjected to HPP at 600 MPa so that it appeared similar to cooked meat, unlike the meat subjected to HPP at 175 MPa that showed no significant visible change in the colour and texture compared to the raw meat. The muscles were subjected to digestion under simulated gastric conditions for 1 h and then under simulated small-intestinal conditions for a further 2 h. The digests were analysed using gel electrophoresis (SDS-PAGE) and ninhydrin assay for amino N. The effect of the acid conditions of the stomach alone was also investigated. Reduced SDS-PAGE results showed that pepsin-digested (60 min) HPP meats showed fewer proteins or peptides of high molecular weight than the pepsin-digested untreated meat, suggesting more breakdown of the parent proteins in HPP-treated meats. This effect was more pronounced in the muscles treated at 600 MPa. These results are in accordance with microscopy results, which showed greater changes in the myofibrillar structure after simulated gastric digestion of the sample processed at 600 MPa than at 175 MPa. Transmission electron microscopy also showed the presence of protein aggregates in the former sample, resulting probably from protein denaturation of sarcoplasmic proteins, in the subcellular space and between myofibrils; along with cell contraction (similar to that caused by heating) in the former.
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Affiliation(s)
- Lovedeep Kaur
- Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand.
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28
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Yalçın MY, Şeker M. Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat. Lebensm Wiss Technol 2016; 68:153-9. [DOI: 10.1016/j.lwt.2015.12.032] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Hughes BH, Perkins LB, Yang TC, Skonberg DI. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food Chem 2016; 194:487-94. [DOI: 10.1016/j.foodchem.2015.07.144] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 07/03/2015] [Accepted: 07/28/2015] [Indexed: 11/29/2022]
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31
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Guo T, Xue S, Zou Y, Han M, Xu X, Zhou G. Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12299] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tianyue Guo
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Siwen Xue
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Yufeng Zou
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
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32
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Villamonte G, Jury V, Jung S, de Lamballerie M. Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure. J Food Sci 2015; 80:C522-31. [DOI: 10.1111/1750-3841.12789] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 12/12/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Gina Villamonte
- ONIRIS; Food Process Engineering; UMR CNRS 6144 GEPEA, CS 82225 44322 Nantes Cedex 3 France
| | - Vanessa Jury
- ONIRIS; Food Process Engineering; UMR CNRS 6144 GEPEA, CS 82225 44322 Nantes Cedex 3 France
| | - Stéphanie Jung
- Dept. of Food Science and Human Nutrition; Iowa State Univ; Ames, IA 50011 U.S.A
| | - Marie de Lamballerie
- ONIRIS; Food Process Engineering; UMR CNRS 6144 GEPEA, CS 82225 44322 Nantes Cedex 3 France
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33
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Hughes BH, Greenberg NJ, Yang TC, Skonberg DI. Effects of Rigor Status during High-Pressure Processing on the Physical Qualities of Farm-Raised Abalone (Haliotis rufescens). J Food Sci 2014; 80:C40-8. [DOI: 10.1111/1750-3841.12717] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Accepted: 10/13/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Brianna H. Hughes
- Univ. of Maine, School of Food and Agriculture; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
| | - Neil J. Greenberg
- Univ. of Maine, Aquaculture Research Inst; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
| | - Tom C. Yang
- US Army Natick Soldier Research; Development, and Engineering Center; 16 Kansas St Natick, MA 01760 U.S.A
| | - Denise I. Skonberg
- Univ. of Maine, School of Food and Agriculture; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
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34
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Lowder AC, Waite-cusic JG, Mireles Dewitt CA. High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. INNOV FOOD SCI EMERG 2014; 26:18-25. [DOI: 10.1016/j.ifset.2014.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Gao H, Zeng J, Ma H, Wang Z, Pan R. Improving Tenderness of Goose Breast by Ultra-High Pressure. International Journal of Food Properties 2014. [DOI: 10.1080/10942912.2014.933438] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Devatkal S, Anurag R, Jaganath B, Rao S. Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets. FOOD SCI TECHNOL INT 2014; 21:481-91. [PMID: 25143059 DOI: 10.1177/1082013214546957] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Accepted: 07/03/2014] [Indexed: 11/17/2022]
Abstract
High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p < 0.05) increased in pressure-treated nuggets. Microstructural studies revealed shrinkage in the structure and loosening of the dense network of meat emulsion due to high-pressure treatment. Pressure treatment resulted in a reduction of 2-3.0 log10 cfu/g in total plate count and Enterobacteriaceae count. Molecular characterization studies revealed that Enterobacter amnigenus and Enterobacter sp. in control and Bacillus licheniformis, Enterococcus gallinarum and Acinetobacter baumannii in high-pressure-treated chicken nuggets were the major spoilage bacteria.
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Affiliation(s)
- Suresh Devatkal
- Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India
| | - Rahul Anurag
- Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India
| | - Bindu Jaganath
- Central Institute of Fisheries Technology (ICAR), Cochin, India
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37
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Lowder AC, Mireles Dewitt CA. Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12155] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Austin C. Lowder
- Department of Food Science and Technology and the Seafood Research and Education Center; Oregon State University; 2001 Marine Dr. Rm 253 Astoria OR 97103
| | - Christina A. Mireles Dewitt
- Department of Food Science and Technology and the Seafood Research and Education Center; Oregon State University; 2001 Marine Dr. Rm 253 Astoria OR 97103
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