1
|
Ji B, Yang L, Ren C, Xu X, Zhao W, Yang Y, Xu G, Zhao D, Bai Y. A modified QuEChERS method based on a reduced graphene oxide-coated melamine sponge for multiresidue analysis of veterinary drugs in mutton by UPLC-MS/MS. Food Chem 2024; 433:137376. [PMID: 37683470 DOI: 10.1016/j.foodchem.2023.137376] [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: 04/25/2023] [Revised: 08/29/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023]
Abstract
The development of different matrix adsorbents is a research focus in the multiresidue analysis of veterinary drugs in foods. In this study, a novel elastic matrix adsorbent based on a reduced graphene oxide-coated melamine sponge was prepared and applied in matrix purification for the simultaneous determination of 52 veterinary drugs in mutton by UPLC-MS/MS. Efficient and convenient matrix removal was achieved through simple soaking and squeezing. Good linearities with determination coefficients ≥0.999 and low matrix effects ≤±13% were obtained in the range of 10-500 μg·kg-1. The obtained recoveries ranged from 63.7% to 109.5% at three spiked levels (10, 50, and 100 μg·kg-1), with relative standard deviations ≤8.1%. Low LODs and LOQs were obtained in ranges of 0.02-2.0 μg·kg-1 and 0.05-5.0 μg·kg-1, respectively. Based on the comprehensive results, our developed method showed good applicability in the analysis of multiresidues in various foods.
Collapse
Affiliation(s)
- Baocheng Ji
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China; Henan Key Laboratory of Cold Chain Quality and Safety Control, Zhengzhou, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
| | - Lanrui Yang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China; Henan Key Laboratory of Cold Chain Quality and Safety Control, Zhengzhou, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
| | - Chengyu Ren
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Xu Xu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China; Henan Key Laboratory of Cold Chain Quality and Safety Control, Zhengzhou, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
| | - Wenhao Zhao
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China; Henan Key Laboratory of Cold Chain Quality and Safety Control, Zhengzhou, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
| | - Yike Yang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Gaigai Xu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Dianbo Zhao
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China; Henan Key Laboratory of Cold Chain Quality and Safety Control, Zhengzhou, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
| | - Yanhong Bai
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China; Henan Key Laboratory of Cold Chain Quality and Safety Control, Zhengzhou, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China.
| |
Collapse
|
2
|
Kong D, Han R, Yuan M, Xi Q, Du Q, Li P, Yang Y, Rahman S, Wang J. Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure. Food Chem X 2023; 18:100630. [PMID: 36941962 PMCID: PMC10023902 DOI: 10.1016/j.fochx.2023.100630] [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: 01/01/2023] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (L*) but reduced the redness (a*) and yellowness (b*) of the mutton. The UET treatment could better maintain the textural properties. The UET group had a higher immobilized water and lower free water, which was closer to the state of the control group. The UET treatment not only effectively inhibited the lipid oxidation but also reduced the loss of nutrients, especially minerals. The microstructure of the UET group was smoother and more complete, and the muscle fibers did not show significant breakage. In conclusion, UET treatment could better maintain the quality, nutrients and microstructure of thawed mutton. Therefore, UET could be regarded as a potential thawing method for application in the processing of meat products.
Collapse
Affiliation(s)
- Dewei Kong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Mengdi Yuan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Qian Xi
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Peng Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - S.M.E. Rahman
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
- Corresponding author.
| |
Collapse
|
3
|
Zhao B, Zhang Y, Sun B, Wang S, Zang M, Wang H, Wu Q. Insights into the trace Sr 2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins. Food Res Int 2023; 164:112298. [PMID: 36737899 DOI: 10.1016/j.foodres.2022.112298] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [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: 08/01/2022] [Revised: 11/24/2022] [Accepted: 12/03/2022] [Indexed: 12/15/2022]
Abstract
Myofibrillar proteins (MPs) and the quality of meat strongly depend on the properties of MP gels, which in turn depend on several parameters that include the thermal history and the concentration of metal ions. Strontium element (Sr) widely exists in mineral water and is found as strontium ions (Sr2+), which is an essential trace element for humans. This study investigated the effects of trace Sr2+ on the structure-function relationship of mutton MPs, as well as their gels with water. Trace concentrations of Sr2+ were found to significantly alter the conformation of the MPs. An increase in Sr2+ concentration was associated with a reduction in the tightness and strength of the gel and a significant increase in its water-holding capacity As compared to the untreated control sample, the solubility, particle size, and the magnitude of the Zeta potential of the gels increased by 13.03 %, 12.62 %, and 19.73 %, respectively, whereas the water retention capacity and the gel strength increased by 23.13 % and 21.90 %, at a Sr2+ concentration of 5.0 mg/L. Molecular docking predicted an increase in ionic bonds and disulfide bonds because Sr2+ had a strong interaction with hydrophilic amino acids and acidic amino acids. The analysis of molecular forces further verified the significant facilitation of interactions between MP molecules with the induction of Sr2+. As compare to the untreated control group, the ionic and disulfide bonds increased by 141.17 % and 66.94 %, when treated with 5.0 mg/L Sr2+. These changes were likely due to the enhancement of protein-protein interactions caused by Sr2+, which could induce MP molecules to properly unfold and aggregate in gel formation. The results could provide a basis for improving the texture and the quality of meat and meat products.
Collapse
Affiliation(s)
- Bing Zhao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100068, China; China Meat Research Centre, Beijing 100068, China; Beijing Academy of Food Sciences, Beijing 100068, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100068, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100068, China.
| | - Shouwei Wang
- China Meat Research Centre, Beijing 100068, China; Beijing Academy of Food Sciences, Beijing 100068, China.
| | - Mingwu Zang
- China Meat Research Centre, Beijing 100068, China; Beijing Academy of Food Sciences, Beijing 100068, China
| | - Hui Wang
- China Meat Research Centre, Beijing 100068, China; Beijing Academy of Food Sciences, Beijing 100068, China
| | - Qianrong Wu
- China Meat Research Centre, Beijing 100068, China; Beijing Academy of Food Sciences, Beijing 100068, China
| |
Collapse
|
4
|
Zhang XY, Yuan ZH, Li FD, Yue XP. Integrating transcriptome and metabolome to identify key genes regulating important muscular flavour precursors in sheep. Animal 2022; 16:100679. [PMID: 36481351 DOI: 10.1016/j.animal.2022.100679] [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: 02/23/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/13/2022] Open
Abstract
Flavour precursors are the basis of meat flavour, and their metabolism is regulated by a variety of enzymes. Thus, it is of great significance to identify the key genes related to meat flavour precursors. In this study, the difference in flavour precursors and transcriptome between Hu sheep and Dorper with different intramuscular fat (IMF) content were investigated using widely targeted metabolomics and RNA-sequencing technologies. Then, the key genes regulating the metabolism of vital precursors were explored by integrating transcriptome and metabolome. Consequently, 594 metabolites were detected in sheep longissimus dorsi, and 76 differentially abundant metabolites (DAMs) were identified between Hu sheep and Dorper. No DAMs were observed between distinct IMF content groups within each breed. A total of 10 lysophospholipids (LPs), including four lysophospholipid ethanolamines and six lysophospholipid cholines, were identified as the main differential precursors between Hu sheep and Dorper. Furthermore, the weighted gene coexpression network analysis uncovered three differentially coexpression modules that were significantly associated with the content of differential LPs in Dorper. From the three modules, GLB1, PLD3, LPCAT2, DGKE, ACOT7, and CH25H genes were identified as key genes regulating the metabolism of LPs. This work provides an insight into understanding the difference in flavour between different sheep breeds, as well as a basis for further exploring the regulatory mechanism of key genes on LPs.
Collapse
Affiliation(s)
- X Y Zhang
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China
| | - Z H Yuan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou 225000, PR China
| | - F D Li
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China
| | - X P Yue
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China.
| |
Collapse
|
5
|
Guo Z, Zuo H, Ling H, Yu Q, Gou Q, Yang L. A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness. Food Chem 2022; 383:131915. [PMID: 35241304 DOI: 10.1016/j.foodchem.2021.131915] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 12/12/2021] [Accepted: 12/19/2021] [Indexed: 02/07/2023]
Abstract
Novel films based on watermelon peel pectin (WMP) incorporated with purple cabbage extract (PCE) were developed for monitoring the freshness of mutton. The FTIR result showed that WMP and PCE interacted through hydrogen bonds. Low PCE content (≤1.5%) could be well dispersed in the film matrix, resulting in an enhancement in light transmittance, mechanical properties, barrier properties, and thermal stability. Excessive addition of PCE destroyed the compact structure of the film and decreased the comprehensive properties. The antioxidant and antimicrobial activity of WMP/PCE films were proportional to the amount of incorporated PCE. Moreover, the color of the film deepened as the PCE content increased. The film had excellent color stability and pH response properties. The WMP/PCE1.5 film color varied from mauve to baby blue according to the quality of mutton (fresh to spoiled). Our results suggested that the WMP/PCE film might have great potential for monitoring the freshness of mutton.
Collapse
Affiliation(s)
- Zonglin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Huixin Zuo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Han Ling
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Qiaomin Gou
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Lihua Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
6
|
Sallam KI, Saad FSS, Abdelkhalek A. Health risk assessment of antimicrobial residues in sheep carcasses marketed in Kuwait. Food Chem 2022; 383:132401. [PMID: 35217278 DOI: 10.1016/j.foodchem.2022.132401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 02/02/2022] [Accepted: 02/07/2022] [Indexed: 11/20/2022]
Abstract
A total of 450 samples comprising 150 each of muscles, livers and kidneys were collected from 150 sheep carcasses in Kuwait and tested by both Rapid Premi®Test kits for rapid detection of antimicrobial-positive samples, and the High-performance liquid chromatography (HPLC) for residual determination of amoxicillin, tetracycline, oxytetracycline, and tylosin. Premi test revealed that 82%, 64% and 100% of the muscle, liver and kidney samples examined, respectively were positive for antimicrobials. HPLC analysis revealed mean concentrations (µg/kg) of 45.26, 148.17, 103.18, and 71.80 for amoxicillin, oxytetracycline, tetracycline, and tylosin respectively in muscles; 64.43, 263.15, 177.04, and 112.94, respectively in livers; and 53.12, 368.21, 196.40, and 138.63, respectively in kidneys. Although many samples exceeded the maximum residue limit (MRL) of Codex Alimentarius, the assessment of dietary exposure to the antimicrobials tested through consumption of sheep meat and organs did not constitute any health hazards in the different age groups of Kuwaiti population.
Collapse
|
7
|
Zheng K, Yin Y, Cao Y, Guo L, Li P, Jiang J, Huang X, Jiang Y, Wu J. Proteomic and parallel reaction monitoring approaches to evaluate biomarkers of mutton tenderness. Food Chem 2022; 397:133746. [PMID: 35882166 DOI: 10.1016/j.foodchem.2022.133746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 07/05/2022] [Accepted: 07/17/2022] [Indexed: 11/20/2022]
Abstract
Intensive fattening usually results in the changes of meat quality. Tenderness is a central attribute for mutton sensory qualities and consumers' choice. Here, we reported that intensive fattening mutton was more tender than that of traditionally raised sheep. By proteomic approach, we found 49 differentially expressed proteins in longissimus dorsi muscle. After bioinformatics analysis, 5 cytoskeletal proteins, 3 protein binding proteins and 7 metabolic enzymes were identified as potential biomarkers for mutton tenderness. Finally, we verified the expression of these abundant proteins by parallel reaction monitoring (PRM). Collectively, our results reveal that the mutton of sheep raised by intensive fattening is more tender than that of traditionally raised sheep. Myosin-2, myosin-13, vimentin, carbonic anhydrase, carbonic anhydrase-2, Glutathione S-transferase and Microtubule-associated protein 4 isoform X1 can be candidate biomarkers for mutton tenderness. Our data also indicate a central role of cytoskeletal proteins and metabolic enzymes in determining mutton tenderness.
Collapse
|
8
|
Hastie M, Ha M, Jacob RH, Hepworth G, Torrico DD, Warner RD. High consumer acceptance of mutton and the influence of ageing method on eating quality. Meat Sci 2022; 189:108813. [PMID: 35461105 DOI: 10.1016/j.meatsci.2022.108813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
Abstract
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0-100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness.
Collapse
Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robin Henry Jacob
- Formerly Department of Primary Industries and Regional Development, The Government of Western Australia, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, PO Box 85084, Lincoln University, Lincoln, 7647 Canterbury, New Zealand.
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| |
Collapse
|
9
|
Wang Q, Liu H, Bai Y, Zhao Y, Guo J, Chen A, Yang S, Zhao S, Tan L. Research progress on mutton origin tracing and authenticity. Food Chem 2021; 373:131387. [PMID: 34742042 DOI: 10.1016/j.foodchem.2021.131387] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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: 05/31/2021] [Revised: 09/06/2021] [Accepted: 10/10/2021] [Indexed: 11/04/2022]
Abstract
With the globalization of the food market and the convenience of food transportation between countries, consumers are increasingly worried about the source and safety of the food they eat. Traceability has been identified as an important tool for ensuring food safety and quality. This review mainly introduces the principles of five food traceability technologies, summarizes the progress in mutton application, comprehensively compares and analyzes the five traceability technologies, and discusses their application prospects, advantages and disadvantages. It is aimed at promoting research and application of traceability technology in mutton safety, promoting establishment and improvement of food traceability system.
Collapse
Affiliation(s)
- Qian Wang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Haijin Liu
- Tibet Autonomous Region Agricultural and Livestock Product Quality and Safety Inspection Testing Center, Lhasa 850211, China
| | - Yang Bai
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jun Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ailiang Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuming Yang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Liqin Tan
- Changgao Agricultural Technology Extension Station, Beipiao 122109, China
| |
Collapse
|
10
|
Li T, Wang J, Wang Z, Qiao L, Liu R, Li S, Chen A. Quantitative determination of mutton adulteration with single-copy nuclear genes by real-time PCR. Food Chem 2021; 344:128622. [PMID: 33221099 DOI: 10.1016/j.foodchem.2020.128622] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 11/07/2020] [Accepted: 11/08/2020] [Indexed: 12/17/2022]
Abstract
Mitochondrial genes were generally adopted for PCR-based meat adulteration authentication due to their excellent specificity to species and numerous copies in one cell. However, the number of mitochondrial gene copies varies according to cells and tissues, which leads to quantification errors for meat adulteration. To address this problem, single-copy nuclear genes were selected to develop a quantitative method for identifying mutton adulteration in this study. Both single-copy genes specific to sheep species and single-copy reference genes show good linearity between Ct values and series diluted DNA concentrations, with the correlation coefficients of 0.9999 and 0.9993, respectively. Meanwhile, a constant (correction factor) was introduced to transform DNA concentrations into mutton proportions in adulterated meat. With this method, simulated mutton-pork, mutton-chicken and mutton-duck adulteration samples could be accurately quantified with the recovery rates of 89.56%, 107.13% and 95.20%, respectively.
Collapse
|
11
|
Bai Y, Li X, Zhang D, Chen L, Hou C, Zheng X, Ren C. Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro. Food Chem 2020; 313:126162. [PMID: 31951884 DOI: 10.1016/j.foodchem.2020.126162] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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: 08/01/2019] [Revised: 12/28/2019] [Accepted: 01/02/2020] [Indexed: 11/15/2022]
Abstract
The aim of this study was to assess the effects of the phosphorylation levels of glycogen phosphorylase on its activity in mutton sarcoplasmic protein samples during incubation at 4 °C. Samples of sarcoplasmic proteins from mutton longissimus thoracis muscles were prepared and separated into three treatment groups to obtain glycogen phosphorylase with different phosphorylation levels, which were (1) treated with protein kinase A, (2) treated with alkaline phosphatase, and (3) left untreated (control). Glycogen phosphorylase phosphorylation levels and activity as well as the levels of related endogenous substances were assessed. The results showed that phosphorylation of glycogen phosphorylase in mutton promoted its activity during incubation at 4 °C. The activity of glycogen phosphorylase was also influenced by other factors (glycogen, glucose, glucose 6-phosphate, ATP, etc.) in vitro. The combined effects of phosphorylation and endogenous substances on glycogen phosphorylase activity varied at different incubation times.
Collapse
Affiliation(s)
- Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chi Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| |
Collapse
|
12
|
Maktabi S, Ghorbanpoor M, Hossaini M, Motavalibashi A. Detection of multi-antibiotic resistant Campylobacter coli and Campylobacter jejuni in beef, mutton, chicken and water buffalo meat in Ahvaz, Iran. Vet Res Forum 2019; 10:37-42. [PMID: 31183014 PMCID: PMC6522199 DOI: 10.30466/vrf.2019.34310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Accepted: 04/17/2018] [Indexed: 12/31/2022]
Abstract
Campylobacter jejuni and C. coli are the main causes of gastrointestinal diseases in humans even in industrialized countries affecting public health. The aim of the current study was to evaluate the occurrence and antibiotic resistance of C. jejuni and C. coli in chicken meat, beef, mutton and water buffalo meat slaughtered in Ahvaz city, Iran. A total of 380 samples including chicken meat from industrial abattoirs (n = 150), chicken meat from traditional abattoirs (n = 50), fresh packed chicken meat from local markets (n = 30) and beef, mutton and water buffalo meat from industrial abattoirs (50 samples for each meat) in Ahvaz,were collected and tested for the presence of Campylobacter spp. The procedure was one-step enrichment in Preston enrichment broth followed by plating on supplemented blood agar for 24 hr under microaerophilic conditions at 42 ˚C. Suspected colonies were tested by polymerase chain reaction assay and susceptibility of the confirmed isolates to various antibiotics was investigated by the Kirby-Bauer disk diffusion method. Overall, 32 samples (8.40%) were contaminated with Campylobacter spp. Mutton was the most contaminated meat (24%), while fresh packed chicken meat were not contaminated. Among the 32 isolates, 40.60%, 34.40%, 21.90%, and 15.60% were resistant to tetracycline, ciprofloxacin, ampicillin, and streptomycin, respectively. Moreover, a high number of multi-antibiotic resistant Campylobacter spp. was determined. Since foods of animal origin are the most sources of Campylobacter infection, the presence of resistant strains to antibiotics is a potential risk to public health.
Collapse
Affiliation(s)
- Siavash Maktabi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Masoud Ghorbanpoor
- Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Masomeh Hossaini
- MSc graduated Student, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Amirabbas Motavalibashi
- MSc graduated Student, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| |
Collapse
|
13
|
Gunawan A, Listyarini K, Furqon A, Sumantri C, Akter SH, Uddin MJ. Transcriptome signature of liver tissue with divergent mutton odour and flavour using RNA deep sequencing. Gene 2018; 676:86-94. [PMID: 29958950 DOI: 10.1016/j.gene.2018.06.086] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 06/21/2018] [Accepted: 06/25/2018] [Indexed: 01/16/2023]
Abstract
Mutton consumption is less popular in many Asian countries including Indonesia, whose consumers often complain about the unpleasant flavour and odour of the meat. The main causes of mutton odour are the two compounds of branched chain fatty acid (BCFA): methylnonanoic (MNA), phenol, 3-methyl (MP), 4-methylnonanoic (MNA) and 4-ethyloctanoic (EOA) present in all the adipose tissue; and the 3-methylindole (MI) or skatole and indole, which are originated from pastoral diets. It is crucial to understand the genetic mechanism of mutton odour and flavour (MOF) to select sheep for lower BCFA and indole thus reduce the unpleasant flavour of meat. The aim of the present study was to investigate transcriptome profiling in liver tissue with divergent MOF using RNA deep sequencing. Liver tissues from higher (n = 3) and lower (n = 3) MOF sheep were analysed using Illumina HiSeq 2500. The total number of reads produced for each liver sample ranged from 21.37 to 25.37 million. Approximately 103 genes were differentially expressed (DEGs) with significance level of p-adjusted value <0.05. Among them, 60 genes were up-regulated, and 43 were down-regulated (p < 0.01, FC > 1.5) in higher MOF group. Differentially regulated genes in high MOF liver samples were enriched in biological processes such as cellular response to chemical stimulus and endogenous stimulus; cellular components such as such as basement membrane and extracellular matrix; and molecular functions such as haeme binding and oxidoreductase activity. Among the DEGs, metabolic phase I related genes belonging to the cytochrome P450 CYP2A6 were dominantly expressed. Additionally, phase II conjugation genes including UDP glucuronosyltransferases UGT2B18, sulfotransferase SULT1C1, and glutathione S-transferase GSTM1 were identified. The dominant candidate genes for SOF could be cytochrome P450, sodium-channel protein, transmembrane protein, glutathione transferase, UDP glucuronosyltransferases and sulfotransferase. Pathway analysis identified steroid hormone biosynthesis and chemical carcinogenesis by cytochrome P450 pathways which may play important roles in MOF-related molecules metabolism. This work highlighted potential genes and gene-networks that may affect meat off flavour and odour in sheep.
Collapse
Affiliation(s)
- Asep Gunawan
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, 16680 Bogor, Indonesia
| | - Kasita Listyarini
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, 16680 Bogor, Indonesia
| | - Ahmad Furqon
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, 16680 Bogor, Indonesia
| | - Cece Sumantri
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, 16680 Bogor, Indonesia
| | - Syeda Hasina Akter
- School of Veterinary Science, University of Queensland, Gatton Campus, QLD 4343, Australia; Faculty of Veterinary Science, Bangladesh Agricultural University, 2202, Bangladesh.
| | - Muhammad Jasim Uddin
- School of Veterinary Science, University of Queensland, Gatton Campus, QLD 4343, Australia; Faculty of Veterinary Science, Bangladesh Agricultural University, 2202, Bangladesh.
| |
Collapse
|
14
|
Du M, Li X, Li Z, Li M, Gao L, Zhang D. Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca 2+ concentrations in vitro. Food Chem 2017; 228:649-55. [PMID: 28317776 DOI: 10.1016/j.foodchem.2017.02.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 01/19/2017] [Accepted: 02/01/2017] [Indexed: 11/21/2022]
Abstract
This study aimed to investigate the effects of phosphorylation on the activity of μ-calpain and its sensitivity to temperature and Ca2+. For temperature sensitivity analysis, sarcoplasmic protein was treated with alkaline phosphatase (AP) and phosphatase inhibitor (PI) at 4, 25 and 37°C. The results showed that the degradation degree of μ-calpain in the AP group was significantly higher after incubation for 12h. For calcium sensitivity analysis, samples treated with AP and PI were incubated at 0.01, 0.05, 0.1 and 1mM Ca2+. The results showed that the degradation rate of μ-calpain was maximum in the AP group and minimum in the PI group at 0.01, 0.05 and 0.1mM Ca2+. The differences between the three groups reduced as concentration increased. These data demonstrate that phosphorylation plays a negative role in regulating μ-calpain activity. This study clarifies the regulatory mechanism of μ-calpain activation in vitro and/or in postmortem muscle.
Collapse
|
15
|
Njisane YZ, Muchenje V. Influence of Municipal Abattoir Conditions and Animal-related Factors on Avoidance-related Behaviour, Bleeding Times at Slaughter and the Quality of Lamb Meat. Asian-Australas J Anim Sci 2014; 26:1496-503. [PMID: 25049733 PMCID: PMC4093064 DOI: 10.5713/ajas.2013.13137] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2013] [Revised: 05/26/2013] [Accepted: 05/08/2013] [Indexed: 11/27/2022]
Abstract
The objective of this study was to determine the effect of municipal abattoir conditions and animal factors on avoidance-related behaviour (AB) of sheep at slaughter, bleeding times (BT) and mutton quality. The behaviour of 66 castrates and 19 ewes of different age categories was observed at three stages of slaughter. Higher behaviour scores indicated higher levels of AB. Time intervals between the start of blood flow and the time the flow changed from a constant stream into drips were recorded as BT. Thirty two meat samples were obtained to measure quality variables. These were colour (L*, a* and b*), pH24, temperature, cooking loss (CL) and tenderness. Correlations were determined between BT and meat quality variables. Animal behaviour at slaughter differed with breed, gender and age group. Avoidance behaviour was higher in the Dorper breed than in both the Merino breed and their crosses. It was also higher in younger (<10 months) lambs than in older sheep. Castrates were more aggressive or in panic than ewes. Castrates had longer (72.6±0.53 s) BT than the ewes (63.6±2.82 s). Ewes had higher CL (39.8±1.04%) values than castrates (35.1±0.95%). Meat from castrates was tougher (32.6±1.95 N) than the meat from ewes (24.3±1.16 N). There were no significant correlations obtained between BT and meat quality variables. It can therefore be concluded that abattoir conditions, breed, age and gender had an effect on AB at slaughter. Gender had an effect on BT and mutton quality.
Collapse
Affiliation(s)
- Yonela Z Njisane
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag x1314, Alice 5700, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag x1314, Alice 5700, South Africa
| |
Collapse
|
16
|
Valieva Z, Sarsembaeva N, Valdovska A, Ussenbayev AE. Impact of echinococcosis on quality of sheep meat in the South eastern Kazakhstan. Asian-Australas J Anim Sci 2014; 27:391-7. [PMID: 25049966 PMCID: PMC4093268 DOI: 10.5713/ajas.2013.13386] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2013] [Revised: 11/04/2013] [Accepted: 09/29/2013] [Indexed: 11/29/2022]
Abstract
A survey of 2,123 slaughtered adult sheep in markets of the south-east Kazakhstan established that the average contamination of animals by Echinococcus granulosus is 9.1% with primary localization of cysts in livers and lungs. The histologic structure of the muscle tissue of infected sheep displayed destructive changes with a prevalence of granular dystrophy. The amount of protein, fat, calcium and energetical value of such meat considerably decreased. Besides in the muscle tissue of the animals infected with echinococcosis there was a substantial increase of humidity and amount of ash as well as qualitative and quantitative changes of the amino acids profile. Along with damage to the synthesis of proteins and sharp insufficiency of vitamins A, E, B1, and B2 there was a shift in a lipidic exchange that was expressed as a noticeable reduction in the level of monounsaturated and polyunsaturated fatty acids. The data support the conclusion that the meat from the sheep infected with echinococcosis is of inferior quality and quantity compared to that of healthy animals.
Collapse
Affiliation(s)
- Z Valieva
- Latvia University of Agriculture, Faculty of Veterinary Medicine, K. Helmana street 8, Jelgava, LV-3001, Latvia
| | - N Sarsembaeva
- Latvia University of Agriculture, Faculty of Veterinary Medicine, K. Helmana street 8, Jelgava, LV-3001, Latvia
| | - A Valdovska
- Latvia University of Agriculture, Faculty of Veterinary Medicine, K. Helmana street 8, Jelgava, LV-3001, Latvia
| | - A E Ussenbayev
- Latvia University of Agriculture, Faculty of Veterinary Medicine, K. Helmana street 8, Jelgava, LV-3001, Latvia
| |
Collapse
|
17
|
Sen AR, Naveena BM, Muthukumar M, Vaithiyanathan S. Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. J Food Sci Technol 2011; 51:970-5. [PMID: 24803706 DOI: 10.1007/s13197-011-0557-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2011] [Accepted: 09/30/2011] [Indexed: 11/26/2022]
Abstract
In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P < 0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decreased (P < 0.05) as end point temperature increased. As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Raw mutton chops (uncooked) had lower level of oxidation (less TBA values) than cooked mutton irrespective of storage length. Initial APC of raw and cooked mutton chops ranged from log 1.75 to log 3.73 and was lower in higher end point cooking temperature. It can be concluded that as end point temperature increased, mutton chops appear less red and raw mutton had lower level of oxidation than cooked mutton chops.
Collapse
Affiliation(s)
- A R Sen
- National Research Centre on Meat, Chengicherla, P.B.Bo.19, Uppal P.O., Hyderabad, 500 039 India
| | - B M Naveena
- National Research Centre on Meat, Chengicherla, P.B.Bo.19, Uppal P.O., Hyderabad, 500 039 India
| | - M Muthukumar
- National Research Centre on Meat, Chengicherla, P.B.Bo.19, Uppal P.O., Hyderabad, 500 039 India
| | - S Vaithiyanathan
- National Research Centre on Meat, Chengicherla, P.B.Bo.19, Uppal P.O., Hyderabad, 500 039 India
| |
Collapse
|
18
|
Bhat ZF, Pathak V. Quality evaluation of mutton Harrisa during one week refrigerated storage. J Food Sci Technol 2010; 49:620-5. [PMID: 24082275 DOI: 10.1007/s13197-010-0199-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2010] [Accepted: 12/07/2010] [Indexed: 11/25/2022]
Abstract
Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4 ± 1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P < 0.05) whereas the mean moisture percent showed a significantly (P < 0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P < 0.05) with storage. Total plate count and psychrophilic count increased significantly (P < 0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P < 0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.
Collapse
Affiliation(s)
- Z F Bhat
- Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir India 181 102
| | | |
Collapse
|