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Wang S, Lin S, Li S, Qian X, Li C, Sun N. Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity. Food Chem 2024; 450:139359. [PMID: 38631204 DOI: 10.1016/j.foodchem.2024.139359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/01/2024] [Accepted: 04/12/2024] [Indexed: 04/19/2024]
Abstract
The effects of different thermal sterilization conditions on the quality and digestibility of ready-to-eat (RTE) shrimp were investigated. Compared with the high-temperature (121 °C) and short-time (6 min and 8 min) sterilization, the low-temperature (110 and 115 °C) and long-time (>20 min) sterilization significantly promoted the Maillard and browning reactions and changed the color of the RTE-shrimp. The high sterilization temperature promoted shrimp protein oxidation, resulting in increased carbonyl group, disulfide bond, and free radical content, while the free sulfhydryl group content decreased. This oxidation and tissue destruction at high temperature led to reduced texture properties and altered water distribution within the shrimp's muscles. However, sterilized shrimp exhibited superior digestive properties in an in vitro simulated digestion experiment. High-temperature and short-time sterilization is more effective in mitigating the quality deterioration of RTE-shrimp compared to low-temperature and long-time sterilization.
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Affiliation(s)
- Shuo Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xixin Qian
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chenqi Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Na Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, China.
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Pei Y, Guo X, Shu X, Han Y, Ai Y, Wang H, Hou W. Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky. Front Nutr 2024; 11:1309924. [PMID: 38389800 PMCID: PMC10882714 DOI: 10.3389/fnut.2024.1309924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
Introduction The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. Methods The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. Results and discussion The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.
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Affiliation(s)
- Yamin Pei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xingyue Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xionghui Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
| | - Youwei Ai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
| | - Hongxun Wang
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
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Wang S, Chen H, Sun J, Zhang N, Wang S, Sun B. Effects of cooking methods on aroma formation in pork: A comprehensive review. Food Chem X 2023; 20:100884. [PMID: 38144779 PMCID: PMC10740095 DOI: 10.1016/j.fochx.2023.100884] [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: 05/10/2023] [Revised: 09/10/2023] [Accepted: 09/15/2023] [Indexed: 12/26/2023] Open
Abstract
Pork is widely consumed and appreciated by consumers across the world, and there are various methods of cooking pork. This study aimed to summarize the effects of different heat transfer media on pork flavor and the sources of flavor compounds. The cooking methods are classified based on the heat transfer media used, which include water and steam (e.g. steaming, boiling, and stewing), heat source or hot air (e.g. baking and smoking), oil (e.g. pan-frying, stir-frying, and deep frying), and other cooking technologies. The objective is to provide a reference for researchers studying pork cooking methods and flavor components.
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Affiliation(s)
- Shuwei Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
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Indiarto R, Irawan AN, Subroto E. Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety. Foods 2023; 12:foods12091845. [PMID: 37174383 PMCID: PMC10178114 DOI: 10.3390/foods12091845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
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Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Arif Nanda Irawan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
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