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Latoch A, Czarniecka-Skubina E, Moczkowska-Wyrwisz M. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023; 12:3638. [PMID: 37835291 PMCID: PMC10572579 DOI: 10.3390/foods12193638] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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2
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Unal K, Babaoğlu AS, Karakaya M. Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination. Food Sci Nutr 2023; 11:6260-6270. [PMID: 37823113 PMCID: PMC10563726 DOI: 10.1002/fsn3.3566] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/23/2023] [Accepted: 07/05/2023] [Indexed: 10/13/2023] Open
Abstract
This study was designed to investigate the effects of vinegar-based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9-year-old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar-based marinades and stored at 4°C for 24 h. Vinegar-based marinades decreased the pH and cooking loss of the samples (p < .05). The highest a* values were determined in the BV group, while the samples marinated with vinegar-based marinades had lower L* values than the control group (p < .05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p < .05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar-based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.
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Affiliation(s)
- Kubra Unal
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
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3
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Korkmaz K. The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout. Foods 2023; 12:2437. [PMID: 37444175 DOI: 10.3390/foods12132437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/14/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
The muscle hardness of fish is an important parameter associated with meat quality, and the post-mortem decrease in the pH of fish tissue pH affects its physical properties. We hypothesized that maintaining a high pH in fish tissue after death would prevent protein denaturation and consequent textural deterioration. This study aimed to determine the effectiveness of sodium bicarbonate (SBC) injections in preventing tissue softening caused by low pH after death in trout. We injected varying molar concentrations of SBC in rainbow trout (Oncorhynchus mykiss; 0 M, 0.5 M, 0.75 M, and 1 M) after harvest, and the product quality was assessed at 0, 24, 48, 72, and 96 h of ice storage. Quality was evaluated using proximate analyses for color, pH, water holding capacity (WHC), texture profile, and rigor index. The 0 M group had the lowest pH, and the 0.75 M group had the highest pH at all time points during storage. We observed improved tissue texture during storage in fish treated with 0.75 and 1 M SBC. The texture profile analysis showed higher hardness, frangibility, and stickiness in the tail than in the other regions. These varying results can be explained by significant differences between parts of the fish and sampling point selection. We also observed the highest pH and WHC values in the groups injected with 0.75 and 1 M SBC during storage.
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Affiliation(s)
- Koray Korkmaz
- Fatsa Faculty of Marine Sciences, Department of Fisheries Engineering Technology, Ordu University, 52400 Ordu, Turkey
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4
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Weigel I, Nistler S, Pichner R, Budday S, Gensberger-Reigl S. Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat. Foods 2023; 12:foods12101960. [PMID: 37238778 DOI: 10.3390/foods12101960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/18/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
While phosphates are key additives in sausage production, their use conflicts with consumer preferences for "natural" foods. In this study, we investigated the potential of using vegetables as "clean-label" phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher vegetable concentrations (2.2-4.0%) caused a significant increase in weight (p ≤ 0.05, 10.4-18.4% weight gain). Similar stress was needed to compress sausages containing 1.6/4.0% Brussels sprouts (14.2/11.2 kPa) and the positive control (13.2 kPa). Indentation tests also led to similar softness results for the sausages prepared with 1.6/4.0% Brussels sprouts (15.5 kPa/16.6 kPa) and the positive control (16.5 kPa). A force of 1.25 N was needed to shear the positive control, while 1.60 N/1.30 N was needed for the samples (1.6/4% Brussels sprouts). In summary, the present study indicates that freeze-dried vegetables have the potential to effectively replace phosphate in meat products.
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Affiliation(s)
- Ingrid Weigel
- Food Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Sarah Nistler
- Institute of Applied Mechanics, Department of Mechanical Engineering, Faculty of Engineering, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstr. 5, 91058 Erlangen, Germany
| | - Rohtraud Pichner
- Department of Nutritional, Food and Consumer Sciences, University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
| | - Silvia Budday
- Institute of Applied Mechanics, Department of Mechanical Engineering, Faculty of Engineering, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstr. 5, 91058 Erlangen, Germany
| | - Sabrina Gensberger-Reigl
- Food Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
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5
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Kang ZL, Kong LH, Hu ZL, Li YP, Ma HJ. Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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6
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Wu Q, Zang M, Zhao B, Wang S, Zhang S, Zhu N, Liu M, Li S, Lv G, Liu B, Zhao Y, Qiao X. Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Li YP, Zou XL, Kang ZL, Ma HJ. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters. Meat Sci 2022; 194:108990. [PMID: 36183626 DOI: 10.1016/j.meatsci.2022.108990] [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: 09/07/2021] [Revised: 06/29/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
Abstract
In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0-0.6%) were investigated. The pH, b⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G' values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G' values of the samples with 0.4% and 0.6% did not significantly different, while the a⁎ value significantly decreased. Moreover, a greater G' value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability.
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Affiliation(s)
- Yan-Ping Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Xiao-Li Zou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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8
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Zhang J, Bowker B, Yang Y, Pang B, Yu X, Tasoniero G, Zhuang H. Water properties and marinade uptake in broiler pectoralis major with the woody breast condition. Food Chem 2022; 391:133230. [PMID: 35598391 DOI: 10.1016/j.foodchem.2022.133230] [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: 01/20/2022] [Revised: 05/07/2022] [Accepted: 05/14/2022] [Indexed: 12/29/2022]
Abstract
To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.625% sodium tripolyphosphate (SP). Targeted final concentrations were 4% NaCl and 0.5% SP. WB reduced meat marinade uptake but did not affect relationships between marinade ingredients and water mobility. WB inhibited increases in extra-myofibrillar water mobility induced by marinade ingredients. Marination increased intra-myofibrillar water (Amp21) regardless of marinade ingredients or muscle condition; however, WB resulted in reduced Amp21. Additionally, NaCl- or phosphate-induced extra-myofibrillar water (Amp22) gain in WB was greater than that in NOR. Our data suggest changes in both Amp21 and Amp22 are related to the difference in marinade uptake between NOR and WB meat marinated with NaCl-phosphate marinade.
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Affiliation(s)
- Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Brian Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Yi Yang
- Beijing Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
| | - Bin Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiang Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - Giulia Tasoniero
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA.
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9
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Hassan HM, Alsohaimi IH, Khan MR, Alfalah AYA, Alruwaili MAH, Alam P, Ahmad N, Ouladsmane M. Quantitative assessment of phosphate food additive in frozen and chilled chicken using spectrophotometric approach combined with graphitic digestion. Food Chem 2022; 389:133050. [PMID: 35483301 DOI: 10.1016/j.foodchem.2022.133050] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 04/10/2022] [Accepted: 04/21/2022] [Indexed: 01/30/2023]
Abstract
A new method based on spectrophotometry combined with graphitic digestion was developed for quantitative assessment of phosphate in frozen and chilled chicken meat. Digestion reagents comprising HNO3 (conc.) & H2SO4 (conc.) and HNO3 (5 M) & H2SO4 (conc.) were found to have optimal composition, affording similar recovery values of 100% and 99%, respectively, with excellent linearity (R2 > 0.999) and good limit of detection (LOD = 0.032 mg/L) and limit of quantification (LOQ = 0.10 mg/L), whereas other reagents offered lower recoveries (0-1.73%). Phosphate was found in concentrations of 3.38-5.90 g/kg and 3.96-26.94 g/kg in frozen and chilled chicken, respectively. Chilled chicken contained higher amounts of phosphate (>20 g/kg) than recommended by the European Commission (EC, 5 g/kg), either alone or in a mixture of processed meat products. This method is simple, cost-effective, and can be used as an alternative for analyzing phosphate in various samples comprising a similar matrix.
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Affiliation(s)
- Hassan M Hassan
- Department of Chemistry, College of Science, Jouf University, Sakaka 2014, Saudi Arabia
| | | | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | | | | | - Pravej Alam
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Naushad Ahmad
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohamed Ouladsmane
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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10
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Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Unal K, Alagöz E, Çelik I, Sarıçoban C. Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat. Br Poult Sci 2021; 63:31-38. [PMID: 34379020 DOI: 10.1080/00071668.2021.1963674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
1. This study aimed to determine the effects of marination liquids prepared with citric acid (CA-0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b*, Chroma, hue angle, total colour differences), cooking loss (CL), water holding capacity (WHC) and marinade absorption (MA) of chicken breast meat. Textural, microstructure (scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM)) and sensory properties were investigated.2. As a result of marination, there was a significant (P < 0.01) decrease in the CL and pH values and an increase in WHC and MA values of marinated meat. The L*, b* and chroma values of chicken breast meats marinated with all marinades increased significantly (P < 0.01).3. While CLSM showed that LJ gave rise to a partial deterioration in muscle fibres, SEM indicated that LJ had irregular muscle fibres, some fibres were broken and separated from each other. The lowest hardness value was established in the LJ group from texture analysis. In the sensory analysis, marinated samples generally received higher scores from panellists compared with the control.
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Affiliation(s)
- K Unal
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
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12
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Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. Meat Sci 2021; 182:108639. [PMID: 34333274 DOI: 10.1016/j.meatsci.2021.108639] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/02/2021] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
The aim of the study was to determine effects of four commercial marinades on the colour, tenderness, cooking loss and sensory characteristics of semimembranosus beef muscles before and after sous-vide (SV) treatment. Muscles (n = 24) were marinated using Odessa (O; red pepper, garlic, onion), Mexico (M; red pepper, tomato), Old Polish (OP; pepper, garlic), and Bordeaux (B; pepper, red pepper, garlic) marinades for 24 h at 4 °C. Marinades uptake ranged from 3.3% (M) to 4.4% (B). Marinating and SV significantly affected all colour parameters. In SV beef, the highest values of L* were noted in OP and O samples, whereas the highest a* and b* values in M samples. Overall, marinating reduced (P < 0.05) cooking loss (34.6%) and shear force (19.5%). The use of marinating prior to SV treatment beneficially affected taste, tenderness and juiciness of beef. OP marinade allowed to obtain beef steaks with the best sensory quality and the lowest shear force.
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High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021; 181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
Abstract
The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05). The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). The MR+HHP samples had significantly higher moisture content than the HHP samples (P > 0.05) when the water activity was maintained at approximately 0.7. MR+HHP contributed to a shorter T21 value and a higher P21 value, which indicated an improvement in the water-binding ability of the beef muscle. Analysis of the microstructure showed that MR+HHP led to the fracture of the Z-line and destruction of the sarcomere structure. Sensory analysis showed that MR+HHP-200 samples had significantly higher tenderness and overall acceptable scores than other samples (P < 0.05).
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Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102706] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Kang ZL, Zhang XH, Li K, Li YP, Lu F, Ma HJ, Song ZJ, Zhao SM, Zhu MM. Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110567] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Lu F, Kang ZL, Wei LP, Li YP. Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2020.102969] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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17
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U-Chupaj J, Malila Y, Gozzi G, Vannini L, Dellarosa N, Laghi L, Petracci M, Benjakul S, Visessanguan W. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality. J Food Sci 2021; 86:319-326. [PMID: 33438239 DOI: 10.1111/1750-3841.15565] [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: 05/29/2020] [Revised: 11/15/2020] [Accepted: 11/20/2020] [Indexed: 01/10/2023]
Abstract
This study investigated the effects of non-phosphate and low-sodium (NPLS) marination on properties of white striping chicken breasts (WSCB). Chicken breasts were collected from slaughterhouse and classified as normal (NCB, n = 24) and severe WS (WSCB, n = 120). Sixty WSCB samples were vacuum-tumbled (30 min, 2 °C) with NPLS solution, containing 2.8% (w/v) potassium bicarbonate, 2.9% (w/v) potassium chloride, and 1.5% (w/v) sorbitol at the ratio of meat-to-marinade of 4 to 1 (w/w). The other 60 WSCB received no marination were assigned as nonmarinated WSCB. Properties of marinated (n = 12) and nonmarinated (n = 12) WSCB samples were determined at 0, 3, 7, 10, and 14 days of the storage at 4 °C. Properties of the NCB were also determined on day 0. Concerning day 0, the marinated WSCB exhibited higher (p < 0.05) pH, moisture content, total cooked yield, protein solubility, hardness, cohesiveness, and chewiness along with lower (p < 0.05) cooked loss, expressible water, and shear force than those of nonmarinated WSCB and NCB. Based on nuclear magnetic resonance spectroscopy, bound, intra-myofibrillar, and extra-myofibrillar water of cooked marinated WSCB were greater (p < 0.05) than those of cooked nonmarinated WSCB. The greater (p < 0.05) weight loss, moisture content, and total cooking yield were observed in marinated samples compared to those of nonmarinated WSCB throughout the storage period. Although microbial stability was reduced (p < 0.05), no difference (p ≥ 0.05) in lipid oxidation was detected between the treatments. The findings suggest the NPLS marination as a promising process for improving water holding capacity of the WSCB. PRACTICAL APPLICATION: This study presents the promising application of non-phosphate, low-sodium (NPLS) marination combined with vacuum-tumbling in improving water holding capacity of chicken breast meat affected with white striping condition. Although microbial stability of the marinated breast was negatively affected, no adverse impacts on lipid oxidation was observed during storage up to 14 days.
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Affiliation(s)
- Juthawut U-Chupaj
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd, Khlong Nueng, Khlong Luang, Pathum Thani, 12120, Thailand
| | - Giorgia Gozzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, FC, 47521, Italy
| | - Lucia Vannini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, FC, 47521, Italy
| | - Nicolò Dellarosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, FC, 47521, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, FC, 47521, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, FC, 47521, Italy
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd, Khlong Nueng, Khlong Luang, Pathum Thani, 12120, Thailand
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18
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Pang B, Bowker B, Gamble G, Zhang J, Yang Y, Yu X, Sun JX, Zhuang H. Muscle water properties in raw intact broiler breast fillets with the woody breast condition. Poult Sci 2020; 99:4626-4633. [PMID: 32868007 PMCID: PMC7598021 DOI: 10.1016/j.psj.2020.05.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/13/2020] [Accepted: 05/22/2020] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was collected from a commercial plant and categorized as normal (NORM), moderate WB, or severe WB (SEV). Meat drip loss was calculated based on weight loss during overnight storage at 4°C. Water properties of the intact fillets were determined with time domain nuclear magnetic resonance and the T2 relaxation times were determined using an inverse Laplace algorithm (CONTIN). Three T2 water components, hydration water (T2b), intra-myofibrillar water (T21), and extra-myofibrillar water (T22), were identified. With increasing WB severity, the time constant of each water component and the relative content of T22 (P22) increased while the relative areas of T2b and T21 (P2b and P21, respectively) decreased. Spearman correlation analysis showed that there were significant correlations between the WB condition score and either the time constant or normalized area for each T2 component. T22 normalized areas (A22) were most strongly correlated with the WB score (r = 0.75); however, the weakest correlation was found between the WB score and T21 areas (A21). Pearson correlation analysis revealed that the strongest correlation (r = 0.64) was found between A22 and drip loss; however, there was no correlation between A21 and drip loss. Within the NORM group, drip loss was significantly correlated to the time constants for both T2b and T21. Within the SEV group, only A22 was significantly correlated to drip loss. These data indicate that the WB condition has a significant impact on the distribution of water within the intact muscle tissue. The content of extra-myofibrillar water in broiler breast fillets may be a key factor responsible for the poor WHC measurements in WB meat.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - G Gamble
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Y Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - X Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - J-X Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA.
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Dong M, Chen H, Zhang Y, Xu Y, Han M, Xu X, Zhou G. Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02464-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Du X, Chang P, Tian J, Kong B, Sun F, Xia X. Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109140] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Wang S, Lin R, Cheng S, Tan M. Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T 1-T 2 relaxation technique during heating process. Food Chem 2020; 320:126622. [PMID: 32203840 DOI: 10.1016/j.foodchem.2020.126622] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
Abstract
Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonance imaging. Principal components and heatmap analysis revealed that clam treated at 80-100 °C located at different region from those treated at 40-70 °C. The clams heated at 80 °C showed a maximum water holding capability, and significant microstructure change. The differential scanning calorimetry analysis indicated a denaturation of protein when the temperature was over 80 °C. The hardness and chewiness had a maximum value at 80 and 70 °C, respectively. The color parameter L* showed a significant increase when temperature was over 80 °C. This demonstrated that the T1-T2 technique has potential in evaluating water dynamics for surf clam during heating.
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Affiliation(s)
- Siqi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Rong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China.
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22
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Mena B, Fang Z, Ashman H, Hutchings S, Ha M, Shand PJ, Warner RD. Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14482] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Behannis Mena
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Hollis Ashman
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Scott Hutchings
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Phyllis J. Shand
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon S7N 5A8SK Canada
| | - Robyn D. Warner
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
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23
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Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.10.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Wachirasiri K, Wanlapa S, Uttapap D, Puttanlek C, Rungsardthong V. Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate. J Food Sci 2019; 84:1784-1790. [PMID: 31218686 DOI: 10.1111/1750-3841.14635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Revised: 04/10/2019] [Accepted: 04/12/2019] [Indexed: 11/26/2022]
Abstract
Freezing and thawing occur during storage, transportation, and retail display, leading to deterioration of frozen shrimp. The objective of this research was to investigate the change in quality of frozen white shrimp treated by lysine and NaHCO3 after multiple freeze-thaw cycles. Shrimp were soaked in lysine and lysine/NaHCO3 each at 1% (w/v) frozen in an air-blast freezer at -30 °C, and kept in a chest freezer (-18 ± 2 °C) for a week before they were thawed using tap water before the analysis (freeze-thaw cycle 1). The samples were subjected to five freeze-thaw cycles, which were repeated every week. Qualities of the samples were determined for thawing loss, cutting force, and total volatile basic nitrogen (TVB-N), as well as oxidation stability by using Rancimat. The use of lysine/NaHCO3 could significantly reduce thawing loss at all freeze-thaw cycles compared to the control and lysine treatment (P < 0.05). Similar results were found with TVB-N and the oxidation stability of the samples. A difference in cutting forces of the shrimp between lysine and lysine/NaHCO3 treatment was found when the frequency of freeze-thawing was increased to three cycles; it was lower than that in the control at all cycles. Histological study showed that the treatment with lysine/NaHCO3 led to the swelling of muscle fibers and fewer fragments at five freeze-thaw cycles. The results showed that lysine/NaHCO3 could effectively retard the quality loss from repeated freeze-thawing during frozen storage. PRACTICAL APPLICATION: Repeated freezing and thawing usually occur during storage, transportation, retail display or in restaurants, and in consumers' kitchens. The temperature at the manufacturing site and during transportation in a tropical country like Thailand is relatively high, and frozen food producers come across quality deterioration resulting from multiple freeze-thaw cycles occurring during transportation and storage. Frozen shrimp producers require research to improve product quality by adding nonphosphate food additives or, if possible, by using natural food ingredients instead of polyphosphate or sodium bicarbonate.
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Affiliation(s)
- Kulraphat Wachirasiri
- Dept. of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's Univ. of Technology North Bangkok, 1518, Pracharat Road, Bangsue, Bangkok, 10800, Thailand
| | - Sorada Wanlapa
- Dept. of Food Technology, Thailand Institute of Scientific and Technological Research, Khlong Luang, Pathum Thani, 12120, Thailand
| | - Dudsadee Uttapap
- Div. of Biochemical Technology, School of Bioresources and Technology, King Mongkut's Univ. of Technology Thonburi, Bangkok, 10150, Thailand
| | - Chureerat Puttanlek
- Dept. of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn Univ., Nakorn Pathom, 73000, Thailand
| | - Vilai Rungsardthong
- Dept. of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's Univ. of Technology North Bangkok, 1518, Pracharat Road, Bangsue, Bangkok, 10800, Thailand
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25
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Tappi S, Laghi L, Dettori A, Piana L, Ragni L, Rocculi P. Investigation of water state during induced crystallization of honey. Food Chem 2019; 294:260-266. [PMID: 31126461 DOI: 10.1016/j.foodchem.2019.05.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 04/29/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
This work studied water state of honey during crystallization, obtained statically and dynamically, by differential scanning calorimetry (DSC), water activity (aw) assessment and time domain nuclear magnetic resonance (TD-NMR). Crystallization was induced by adding 5% of crystallized honey to three honey samples with different fructose/glucose ratio, the key characteristic for honey crystallization. Samples were stored at 14 °C. Dynamic crystallization was obtained by using an impeller. DSC showed that the dynamic crystallization was faster than the static one, the latter characterized by two phases, showing different rates. The crystallization rate did not affect aw, that remained below 0.600. TD-NMR allowed to separately observe two kinds of protons, both pertaining to liquid sugars, one chemically exchanging with water and one not exchanging with it. The combination of techniques allowed speculating that the two crystallization methods led to crystals of different size and shape.
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Affiliation(s)
- Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
| | - Luca Laghi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy.
| | - Amanda Dettori
- Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy
| | - Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme, Bologna, Italy
| | - Luigi Ragni
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy
| | - Pietro Rocculi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy
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26
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Kaewthong P, Wattanachant S. Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water-holding capacity of marinated broiler breast meat. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfy014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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27
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Zhu DY, Kang ZL, Ma HJ, Xu XL, Zhou GH. Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Bowker B, Zhuang H. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat. Poult Sci 2018; 96:3482-3488. [PMID: 28854744 DOI: 10.3382/ps/pex117] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 04/28/2017] [Indexed: 11/20/2022] Open
Abstract
Vacuum-tumbling marination is often used to improve the yield and quality of whole or portioned broiler breast fillets. The relationship between the marination performance of whole Pectoralis major muscles and breast fillet sub-samples is not well understood. The objective was to determine the effects of sub-sampling and freezing-thawing on the marination performance and cook loss of broiler breast meat. Paired right and left breast fillets were marinated as whole fillets or sub-samples (cranial and mid-caudal portions). Samples were marinated at 48 h postmortem (fresh) or stored at -20°C and then thawed prior to marination (frozen-thawed). Samples were vacuum-tumbled in 20% wt/wt brine (5% NaCl, 3% STP) and weighed pre-marination, during marination (15, 30, and 45 min), and 24 h post-marination. Samples were then cooked to 75°C for determination of cook loss. Marinade uptake was greater in caudal sub-samples than intact fillets and cranial sub-samples after 15 min of marination (P < 0.0001). After 30 min, marinade uptake was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.05). After 45 min, marinade uptake for fresh samples was greatest in intact fillets and lowest in cranial sub-samples. For frozen-thawed samples, marinade uptake at 45 min was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.0001). Marinade uptake in sub-samples at 30 min was greater in frozen-thawed versus fresh fillets (P < 0.05). Differences in marinade retention were not observed. Cook loss was similar between fresh and frozen-thawed samples but was greater in sub-samples compared to intact fillets (P < 0.0001). Correlations between marinade uptake in intact fillets and cranial sub-samples were greater in fresh (r = 0.64 to 0.78) than frozen-thawed samples (r = 0.39 to 0.59). Correlations between marinade uptake in intact fillets and caudal sub-samples were greater in frozen-thawed (r = 0.79 to 0.82) than fresh samples (r = 0.46 to 0.63). Data suggest that the relationships between marination performance of whole breast fillets and fillet sub-samples are dependent upon prior sample handling and intra-fillet sampling location.
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Affiliation(s)
- B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605.
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
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29
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Kaewthong P, Wattanachant S. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat. Poult Sci 2018; 97:701-708. [DOI: 10.3382/ps/pex334] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 10/10/2017] [Indexed: 11/20/2022] Open
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30
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Abstract
In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force) meat as well as water distribution within the muscle tissue did not differ between NORM and WS cases. Overall, if compared with broilers, WS only marginally affected quality traits of turkey breast meat. It might thus be hypothesised a diverse specie-specific physiological response to the pressure in muscle tissue induced by the selection in turkeys that, although analogously led to the occurrence of WS, results in limited effects on meat quality.
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32
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Booren BL, Castell-Perez ME, Miller RK. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork. J Texture Stud 2017; 48:403-414. [PMID: 28967225 DOI: 10.1111/jtxs.12243] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 10/10/2016] [Accepted: 12/08/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine whether addition of hydrocolloids, buffer ingredients, salt, and sodium phosphate improve the color, texture, and pH of normal and pale, soft, and exudative (PSE) meat. Specific solutions include potassium bicarbonate (KHCO), ammonium bicarbonate (NHHCO), hydroxypropyl methylcellulose (HPMC), and konjac flour (KF). Three studies were carried out. First, the stability and viscoelastic properties of the different solutions was determined. Second, fresh normal (pH 5.6-5.9) and PSE (pHu < 5.4) Longissimus dorsi muscles were ground and assigned a treatment solution: control (fresh normal), water, NaCl/SP, KHCO, NHHCO, KF, HPMC, KHCO/KF, KHCO/KF/NaCl/SP (sodium phosphate), NHHCO/HPMC, and NHHCO/HPMC/NaCl/SP. Third, treatment solutions with suitable viscoelastic properties and stability, were added, homogenized, stuffed into tubes, and cooked to an internal temperature of 75C to form gels, and torsion and texture profile analysis performed. The PSE treated samples containing bicarbonate/hydrocolloid treatments had similar hardness-first bite, hardness-second bite, and gumminess values to the normal-control samples while the NHHCO treated samples had air pockets in the cooked gel. Third, consumers (n = 92) evaluated control and PSE beef/pork frankfurters produced with the following treatments: KHCO, KHCO/HPMC, and KHCO/KF. Treatment had no effect (p > .05) on overall like/dislike of flavor, but PSE frankfurters were preferred (p < .05) to the controls. The use of KHCO with hydrocolloids, salt and SP improved the color, pH and texture properties of PSE ground pork; further research to examine the effectiveness in whole PSE pork muscle systems is needed. PRACTICAL APPLICATIONS Meat processors could use KHCO with HPMC or KF as ingredients to improve color, texture, and pH of PSE meat. The reduction of variation between PSE and normal pork muscle would improve pork quality and add value to PSE meat products.
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Affiliation(s)
- B L Booren
- Vice President Scientific Affairs, American Meat Institute, Washington, DC, 20036
| | - M E Castell-Perez
- Department of Biological and Agricultural Engineering, Texas A&M University, 2117 TAMU, College Station, Texas, 77843-2117
| | - R K Miller
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas, 77843-2471
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33
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Quality, Microstructure, and Technological Properties ofSheepMeat Marinated in Three Different Ways. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5631532] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.
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Soglia F, Laghi L, Canonico L, Cavani C, Petracci M. Functional property issues in broiler breast meat related to emerging muscle abnormalities. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.042] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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35
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Wang P, Zhao Y, Jiang N, Li K, Xing T, Chen L, Wang X, Tang Y, Xu X. Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport. Poult Sci 2016; 95:2441-8. [PMID: 27418661 DOI: 10.3382/ps/pew203] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
Abstract
This study aims to explore the use of non-chemical addition in improving the functions of meat proteins in broilers transported during summer. The effects of a water-misting spray with forced ventilation on heat induced ground meat gelation in broilers were investigated through rheology, texture, and nuclear magnetic resonance analyses. The facilities of water-misting sprays with forced ventilation characterized with an extremely thin droplet (diameter: approximately 0.05 mm) and supplying updraughting air ventilation in an enclosed space were examined. For comparison, typical processing treatments using sodium bicarbonate or sodium tripolyphosphate were performed to grind the broiler meat which had not undergone water-misting and forced ventilation. Results showed that transport for 45-min followed by application of water-misting spray with forced ventilation for 15-min and resting for 45-min (TWFR) increased water holding capacity (WHC) by 2.51%; this finding was not significantly different from the effect of transport for 45 min followed by 1 h rest and sodium tripolyphosphate treatment (TRT) on meat batter (P > 0.05). TWFR treatment exhibited the highest storage modulus increase among four samples well as significant higher hardness and chewiness values on than those of sample treated with 45-min transport and 1-h rest (TR) (P < 0.05). TWFR, 45 min of transport, 1 h rest, and addition of sodium bicarbonate (TRB) and TRT induced T22 (relaxation time of water trapped within myofibrils) shift to shorter relaxation time and narrower relaxation distribution compared with TR. Overall, TWFR treatment can be a potential non-chemical addition method for improving the heat induced gelation protein function after broiler undergoing summer transport.
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Affiliation(s)
- Peng Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yingying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry
| | - Nannan Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry
| | - Tong Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | | | - Yong Tang
- Shandong New hope Liuhe Food Co., Ltd
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Åsli M, Ofstad R, Böcker U, Jessen F, Einen O, Mørkøre T. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1252-1259. [PMID: 25869532 DOI: 10.1002/jsfa.7213] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/05/2015] [Accepted: 03/23/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Negative health effects associated with excessive sodium (Na) intake have increased the demand for tasty low-Na products (<2% NaCl) rather than traditional heavily salted fish products (∼20% NaCl). This study investigates the causes of improved yield and liquid retention of fish muscle brined with a combination of salt (NaCl) and sodium bicarbonate (NaHCO3 ). RESULTS Water characteristics and microstructure of saithe (Pollachius virens L.) muscle brined in solutions of NaCl and NaHCO3 or NaCl alone were compared using low-field nuclear magnetic resonance (LF-NMR) T2 relaxometry, microscopy, salt content, liquid retention and colorimetric measurements. Saithe muscle was brined for 92 h in 0, 30, 60, 120 or 240 g kg(-1) NaCl or the respective solutions with added 7.5 g kg(-1) NaHCO3 . NaHCO3 inclusion improved the yield in solutions ranging from 0 to 120 g kg(-1) NaCl, with the most pronounced effect being observed at 30 g kg(-1) NaCl. The changes in yield were reflected in water mobility, with significantly shorter T2 relaxation times in all corresponding brine concentrations. Salt-dependent microstructural changes were revealed by light microscopy, where NaHCO3 supplementation resulted in greater intracellular space at 30 and 60 g kg(-1) NaCl. CONCLUSION Sodium bicarbonate addition to low-salt solutions can improve yield and flesh quality of fish muscle owing to altered water mobility and wider space between the muscle cells.
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Affiliation(s)
- Magnus Åsli
- Nofima AS, PB 210, NO-1431 Ås, Norway
- Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, PB 5003, NO-1432 Ås, Norway
| | | | | | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Building 221, DK-2800 Kgs, Lyngby, Denmark
| | - Olai Einen
- Nofima AS, PB 210, NO-1431 Ås, Norway
- Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, PB 5003, NO-1432 Ås, Norway
| | - Turid Mørkøre
- Nofima AS, PB 210, NO-1431 Ås, Norway
- Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, PB 5003, NO-1432 Ås, Norway
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Zahoor I, Mitchell MA, Hall S, Beard PM, Gous RM, De Koning DJ, Hocking PM. Predicted optimum ambient temperatures for broiler chickens to dissipate metabolic heat do not affect performance or improve breast muscle quality. Br Poult Sci 2015; 57:134-41. [PMID: 26670305 PMCID: PMC4784492 DOI: 10.1080/00071668.2015.1124067] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An experiment was conducted to test the hypothesis that muscle damage in fast-growing broiler chickens is associated with an ambient temperature that does not permit the birds to lose metabolic heat resulting in physiological heat stress and a reduction in meat quality. The experiment was performed in 4 climate chambers and was repeated in 2 trials using a total of 200 male broiler chickens. Two treatments compared the recommended temperature profile and a cool regimen. The cool regimen was defined by a theoretical model that determined the environmental temperature that would enable heat generated by the bird to be lost to the environment. There were no differences in growth rate or feed intake between the two treatments. Breast muscles from birds on the recommended temperature regimen were lighter, less red and more yellow than those from the cool temperature regimen. There were no differences in moisture loss or shear strength but stiffness was greater in breast muscle from birds housed in the cool compared to the recommended regimen. Histopathological changes in the breast muscle were similar in both treatments and were characterised by mild to severe myofibre degeneration and necrosis with regeneration, fibrosis and adipocyte infiltration. There was no difference in plasma creatine kinase activity, a measure of muscle cell damage, between the two treatments consistent with the absence of differences in muscle pathology. It was concluded that breast muscle damage in fast-growing broiler chickens was not the result of an inability to lose metabolic heat at recommended ambient temperatures. The results suggest that muscle cell damage and breast meat quality concerns in modern broiler chickens are related to genetic selection for muscle yields and that genetic selection to address breast muscle integrity in a balanced breeding programme is imperative.
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Affiliation(s)
- I Zahoor
- b University of Veterinary and Animal Sciences , Lahore , Pakistan
| | - M A Mitchell
- c SRUC, Easter Bush , Midlothian , EH25 9RG , UK
| | - S Hall
- c SRUC, Easter Bush , Midlothian , EH25 9RG , UK
| | - P M Beard
- a Roslin Institute and R(D)SVS , University of Edinburgh, Easter Bush , Midlothian , EH25 9RG , UK
| | - R M Gous
- d University of KwaZulu-Natal , Private Bag X01, Scottsville , 3209 , South Africa
| | - D J De Koning
- e Department of Animal Breeding and Genetics , Swedish University of Agricultural Sciences , 750 07 Uppsala , Sweden
| | - P M Hocking
- a Roslin Institute and R(D)SVS , University of Edinburgh, Easter Bush , Midlothian , EH25 9RG , UK
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Lee N, Sharma V, Brown N, Mohan A. Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality. Poult Sci 2015; 94:302-10. [DOI: 10.3382/ps/peu063] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Accepted: 11/21/2014] [Indexed: 11/20/2022] Open
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Li K, Zhao Y, Kang Z, Wang P, Han M, Xu X, Zhou G. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation. Poult Sci 2015; 94:111-22. [DOI: 10.3382/ps/peu040] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Saleem R, Hasnain AU, Ahmad R. Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.917661] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Soglia F, Petracci M, Mudalal S, Vannini L, Gozzi G, Camprini L, Cavani C. Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12531] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Francesca Soglia
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
| | - Samer Mudalal
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
| | - Lucia Vannini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
| | - Giorgia Gozzi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
| | - Lucia Camprini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
| | - Claudio Cavani
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Piazza Goidanich 60 Cesena 47521 Italy
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Bordoni A, Laghi L, Babini E, Di Nunzio M, Picone G, Ciampa A, Valli V, Danesi F, Capozzi F. The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion. Electrophoresis 2014; 35:1607-14. [DOI: 10.1002/elps.201300579] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 12/17/2013] [Accepted: 12/18/2013] [Indexed: 11/06/2022]
Affiliation(s)
- Alessandra Bordoni
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Luca Laghi
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Elena Babini
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Mattia Di Nunzio
- Interdepartmental Centre for Industrial Agri-Food Research; University of Bologna; Cesena (FC) Italy
| | - Gianfranco Picone
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Alessandra Ciampa
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Veronica Valli
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Francesca Danesi
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
| | - Francesco Capozzi
- Department of Agri-Food Sciences & Technologies; Alma Mater Studiorum, University of Bologna; Cesena (FC) Italy
- Centre of Magnetic Resonance; University of Florence; Sesto Fiorentino (FI) Italy
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Casco G, Veluz GA, Alvarado CZ. SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast. Poult Sci 2014; 92:3236-43. [PMID: 24235234 DOI: 10.3382/ps.2013-03142] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products such as but not limited to rotisserie chickens (whole birds without giblets) and boneless/skinless breast (BSB) is a challenge for processors. The objective of this study was to determine if using an all-natural nonphosphate blend (SavorPhos-200, SP) in water-based (WB) and oil-based (OB) marinades would perform better than a commercial phosphate blend (PB). The treatments included WB+PB (water, 0.4% phosphate, 0.7% salt), WB+SP (water, 0.5% SavorPhos-200, 0.7% salt), OB+PB (water, 3% oil, 0.4% phosphate, 0.7% salt), and OB+SP (water, 3% oil, 0.5% SavorPhos-200, 0.7% salt). The rotisserie chickens and BSB were injected with a multineedle injector to 20% (wt/wt) pickup at a constant pressure (103-138 kPa). The parameters measured were marinade pickup %, 20-min and 24-h marinade retention %, and cook loss %. Color, tenderness, total moisture, and sensory test were conducted on BSB. Data were analyzed within marinade type (WB and OB). Rotisserie birds picked up and retained the same yield in WB marinades. In OB marinades, SP had higher yields postinjection and lower cook loss % than the PB, while retaining the same yield over 24 h. For BSB, the cook loss was lower in SP than the PB in WB marinades. Higher yields postinjection were achieved with OB, but had the same retention 20 min and 24 h postinjection and cook loss % as the PB. No differences were observed for total moisture or L* (lightness) within marinade type and treatment. Texture was lower, indicating increased tenderness (P < 0.05) on SP samples in both marinades. However, consumers were not able to distinguish between treatments in sensory analyses. Therefore, SavorPhos-200 can be used as a natural nonphosphate blend in WB marinades with no detriment to yield. In addition, SavorPhos-200 can be used as a natural nonphosphate blend in OB marinades with yield improvements.
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Affiliation(s)
- G Casco
- Department of Poultry Science, Texas A&M University, College Station 77843
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Mitchell J, Gladden LF, Chandrasekera TC, Fordham EJ. Low-field permanent magnets for industrial process and quality control. PROGRESS IN NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY 2014; 76:1-60. [PMID: 24360243 DOI: 10.1016/j.pnmrs.2013.09.001] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 09/19/2013] [Accepted: 09/19/2013] [Indexed: 05/13/2023]
Abstract
In this review we focus on the technology associated with low-field NMR. We present the current state-of-the-art in low-field NMR hardware and experiments, considering general magnet designs, rf performance, data processing and interpretation. We provide guidance on obtaining the optimum results from these instruments, along with an introduction for those new to low-field NMR. The applications of lowfield NMR are now many and diverse. Furthermore, niche applications have spawned unique magnet designs to accommodate the extremes of operating environment or sample geometry. Trying to capture all the applications, methods, and hardware encompassed by low-field NMR would be a daunting task and likely of little interest to researchers or industrialists working in specific subject areas. Instead we discuss only a few applications to highlight uses of the hardware and experiments in an industrial environment. For details on more particular methods and applications, we provide citations to specialized review articles.
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Affiliation(s)
- J Mitchell
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, United Kingdom; Schlumberger Gould Research, High Cross, Madingley Road, Cambridge CB3 0EL, United Kingdom
| | - L F Gladden
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, United Kingdom.
| | - T C Chandrasekera
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, United Kingdom
| | - E J Fordham
- Schlumberger Gould Research, High Cross, Madingley Road, Cambridge CB3 0EL, United Kingdom
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Mudalal S, Petracci M, Tappi S, Rocculi P, Cavani C. Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Petracci M, Bianchi M, Mudalal S, Cavani C. Functional ingredients for poultry meat products. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.004] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride. J Poult Sci 2013. [DOI: 10.2141/jpsa.0120173] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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