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Gao Y, Hu M, Meng W, Wen W, Zhang P, Fan B, Wang F, Li S. Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties. Food Chem 2024; 443:138523. [PMID: 38286093 DOI: 10.1016/j.foodchem.2024.138523] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/31/2024]
Abstract
Microbial fermentation emerges as a promising strategy to elevate the quality of soybean proteins in food industry. This study conducted a comprehensive assessment of the biotransformation of four types of soybean proteins by Bacillus subtilis BSNK-5, a proteinase-rich bacterium. BSNK-5 had good adaptability to each protein. Soluble protein, peptides and free amino acids increased in fermented soybean proteins (FSPs) and dominant after 48-84 h fermentation, enhancing nutritional value. Extensive proteolysis of BSNK-5 also improved antioxidant and antihypertensive activities, reaching peak level after 48 h fermentation. Furthermore, excessive proteolysis effectively enhanced the generation of beneficial spermidine without producing toxic histamine after fermentation, and formed the flavor profile with 56 volatiles in 48 h FSPs. Further degradation of amino acids showed a positive correlation with off-flavors, particularly the enrichment of 3-methylbutanoic acid. These findings establish a theoretical foundation for regulating moderate fermentation by BSNK-5 to enabling the high-value utilization of soybean protein.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Weimin Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wei Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Pengfei Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
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Zhang S, Zhang D, Al-Wraikat M, Jiao Y, Liu Y. A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms. Food Res Int 2024; 182:114151. [PMID: 38519162 DOI: 10.1016/j.foodres.2024.114151] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
To better understand the functional mechanism of four types of tea (green tea, black tea, jasmine tea, and dark tea) on the quality of stewed beef, changes in quality characteristics, proteomics, and metabolomics were investigated. Adding these four tea types decreased the pH value, L* value, shear force, and hardness of the stewed beef. Among these groups, black tea (BT) significantly improved the tenderness of the stewed beef. They have substantially impacted pathways related to protein oxidative phosphorylation, fatty acid degradation, amino acid degradation, and peroxisomes in stewed beef. The study identified that Myosin-2, Starch binding domain 1, Heat shock protein beta-6, and Myosin heavy chain four are significantly correlated with the quality characteristics of tea-treated stewed beef, making them potential biomarkers. Green tea (GT), black tea (BT), jasmine tea (JT), and dark tea (DT) led to the downregulation of 20, 36, 38, and 31 metabolites, respectively, which are lipids and lipid-like molecules in the stewed beef. The co-analysis of proteomics and metabolomics revealed that differential proteins significantly impacted metabolites associated with carbohydrates, amino acids, lipids, and other nutrients. This study determined the effects of four types of tea on the quality of stewed beef and their underlying mechanisms, providing valuable insights for applying of tea in meat products. At the same time, it can offer new ideas for developing fresh meat products.
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Affiliation(s)
- Shiquan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Duoduo Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Majida Al-Wraikat
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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3
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You S, Tian Y, Zhang W, Zheng B, Zhang Y, Zeng H. Quality properties of fish ball with abalone and its relationship with sensory properties. Food Chem X 2024; 21:101146. [PMID: 38304052 PMCID: PMC10832502 DOI: 10.1016/j.fochx.2024.101146] [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: 11/09/2023] [Revised: 01/08/2024] [Accepted: 01/14/2024] [Indexed: 02/03/2024] Open
Abstract
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, a*, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.
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Affiliation(s)
- Shuyi You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Yan Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Wenqi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fuzhou Ocean Research Institute, Fuzhou 350108, China
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Dong R, Wu Y, Du Q, Lu R, Benjakul S, Zhang B, Shui S. Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab ( Portunus trituberculatus) during frozen storage. Food Chem X 2024; 21:101210. [PMID: 38379803 PMCID: PMC10877172 DOI: 10.1016/j.fochx.2024.101210] [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: 12/21/2023] [Revised: 01/23/2024] [Accepted: 02/05/2024] [Indexed: 02/22/2024] Open
Abstract
The physicochemical indexes and microbial diversity were investigated to compare the altered quality properties of the abdomen and cheliped muscle in swimming crab (Portunus trituberculatus) during 100 days of frozen storage at -20℃. Over the extended duration of frozen storage, the sensory evaluation, moisture content, water activity (Aw), and water-holding capacity (WHC) in the abdomen and cheliped muscles of swimming crab decreased, while the pH, total volatile basic nitrogen (TVB-N), and trimethylamine (TMA) increased. The increase and decrease rates of these indicators were smaller in the abdomen than those in the cheliped muscle. High-throughput sequencing results indicated a reduction in the microbial richness and diversity in the abdomen and cheliped muscles of the swimming crab as frozen storage time extended. Proteobacteria, Actinobacteriota, and Firmicutes, Achromobacter, Kocuria, and Staphylococcus were the dominant phylum and genus in both muscle tissues, respectively. Furthermore, the correlation analysis between the composition of the microbiota and physiochemical properties revealed that the growths of Kocuria, Vibrio, Staphylococcus, and Aliiroseovarius were closely related to the physiochemical factors. The study provides a theoretical reference for quality deterioration and develops new products of different parts in the swimming crab during frozen storage.
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Affiliation(s)
- Ruyi Dong
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Qi Du
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Rui Lu
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense, Spain
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Shanshan Shui
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
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Huang J, Hu Z, Li G, Chin Y, Pei Z, Yao Q, Li D, Hu Y. The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy. Food Chem 2024; 432:137238. [PMID: 37651784 DOI: 10.1016/j.foodchem.2023.137238] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 08/06/2023] [Accepted: 08/20/2023] [Indexed: 09/02/2023]
Abstract
In order to investigate the influences of modified RAE-based film on shrimp quality, the proteomic approach was performed to elucidate preservation mechanism. Results showed that the modified RAE-based film kept better shrimp quality compared with natural RAE-based film in terms of determined biochemical parameters and estimated shelf-life. Totally, 49 differentially abundance proteins (DAPs) were identified compared with shrimp without packaging. Bioinformatics analysis demonstrated that the modified RAE-based film could maintain functional DAPs which were mainly distributed in the binding, catalytic activity, etc., and metabolic signaling pathways like melanogenesis signaling pathway were remarkably enriched. Meanwhile, there were 25 DAPs showing close relationship with quality traits, and some of them, such as myosin chains, troponin I and heat shock protein were considered as the potential biomarkers to evaluate shrimp quality deterioration. In conclusion, this study revealed the preservation mechanism of modified RAE-based active film on shrimp quality at the protein molecular level.
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Affiliation(s)
- Jiayin Huang
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China
| | - Gaoshang Li
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yaoxian Chin
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Zhisheng Pei
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, Sichuan 610106, China
| | - Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya, Hainan 572022, China; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China.
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6
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Sun M, Wang M, Lu H, Yu Q, Yuan S, Guo Y, Yao W, Yu H. Coupling dynamics of respiration, gas exchange, and Pseudomonas fluorescens growth on fresh-cut cucumber (Cucumis sativus L.) in passive modified atmosphere packing. Food Res Int 2023; 173:113306. [PMID: 37803617 DOI: 10.1016/j.foodres.2023.113306] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
This study established microbial growth models for fresh-cut cucumber packaged with different O2 transmission rate (OTR) films. Biaxially oriented polyamide/low-density polyethylene (BOPA/LDPE) film (Ⅰ: OTR5, Ⅳ: OTR48) and polyethylene (PE) film (Ⅱ: OTR2058, Ⅲ: OTR3875) were used to construct a passive modified atmosphere packaging (MAP). Mathematic models have been established to account for dynamic variations in the O2/CO2 concentration and their impacts on Pseudomonas fluorescens growth. The coupling models included: 1) respiration models of cucumber and P. fluorescens based on Michaëlis-Menten equation, 2) coupling gas exchange models based on Fick's law that contained models of P. fluorescens growth and respiration, 3) coupling microbial growth models contained respiration and gas exchange models. Coupling model with Baranyi function successfully fitted variations of O2/CO2 concentration and P. fluorescens growth in the two packaging. In addition, quality properties of packed fresh-cut cucumber were determined. The film Ⅳ (OTR48) as a high barrier film showed the highest inhibition of P. fluorescens growth, adequately retained its colour, firmness and total soluble solid (TSS) concentration in contrast to the PE films packaging. The constructed coupling models can be utilized for assessing the shelf life and microbial growth of fresh-cut vegetables with spoilage dominated by pseudomonads.
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Affiliation(s)
- Mengge Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Mengru Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Haodong Lu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Qiang Yu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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Zhu M, Xing Y, Zhang J, Li H, Kang Z, Ma H, Zhao S, Jiao L. Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins. Meat Sci 2023; 204:109241. [PMID: 37321052 DOI: 10.1016/j.meatsci.2023.109241] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 05/14/2023] [Accepted: 06/02/2023] [Indexed: 06/17/2023]
Abstract
The purpose of the study was to evaluate the changes in quality properties and microstructure of pork meat as well as structural variation in myofibrillar proteins (MPs) after low-frequency alternating magnetic field thawing (LF-MFT) with different intensities (1-5 mT). LF-MFT at 3-5 mT shortened the thawing time. LF-MFT treatment significantly influenced the quality properties of meat and notably improved the structure of MPs (P < 0.05), compared to atmosphere thawing (AT). Especially, among the thawing treatments, LF-MFT-4 (LF-MFT at 4 mT) had the lowest values of thawing loss and drip loss, and the least changes in the color and myoglobin content. Regarding the results of rheological properties and micrographs, an optimal gel structure and a more compact muscle fiber arrangement formed during LF-MFT-4. Moreover, LF-MFT-4 was beneficial for improving the conformation of MPs. Therefore, LF-MFT-4 reduced the deterioration of porcine quality by protecting MPs structure, indicating a potential use in the meat thawing industry.
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Affiliation(s)
- Mingming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China; National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China.
| | - Yi Xing
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Juan Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Huijie Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Shengming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Lingxia Jiao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
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Ershadfarkar M, Dadashi S, Dehghannya J, Khakbaz Heshmati M. Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method. Heliyon 2023; 9:e19166. [PMID: 37654449 PMCID: PMC10466927 DOI: 10.1016/j.heliyon.2023.e19166] [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: 03/25/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 09/02/2023] Open
Abstract
In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam mat drying was investigated in this study. According to the findings, increasing the IR power, (IR-CHA) had no effect on the moisture content, moisture ratio, or drying rate of the product; however, the effective moisture diffusion coefficient (Deff) was significantly increased. The effect of IR power on the physicochemical properties of black raspberry powder revealed that combining infrared with convective hot air (IR-CHA) improved the powder's flowability and total polyphenol content while decreasing its moisture content (p < 0.05). Furthermore, FESEM images revealed that the increase in IR power resulted in particles with smooth surfaces.
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Affiliation(s)
- Mahsa Ershadfarkar
- Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran
| | - Saeed Dadashi
- Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran
| | - Jalal Dehghannya
- Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran
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9
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Du X, Kong B, He J, Zhang Q, An G, Zhang T, Xia X. Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi. Food Chem 2023; 426:136633. [PMID: 37329788 DOI: 10.1016/j.foodchem.2023.136633] [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: 03/15/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The inhibitory effect of water-tailored natural deep eutectic solvents (NADES) constructed from citric acid and trehalose with different amounts on the quality deterioration and oxidation of frozen-thawed (F-T) mirror carp (Cyprinus carpio L.) surimi was studied. NADES was obtained by citric acid to trehalose and the effect of moisture addition (v/v) on the structure, physicochemical, and anti-freezing capacity of NADES was assessed. NADES + 10 % H2O has relatively low viscosity (25 %) and strong freezing resistance. However, a 50 % H2O addition leads to the disappearance of the hydrogen bond. The addition of NADES effectively inhibits water loss, migration, and mechanical damage on F-T surimi. An inhibitory effect of 4 % (w/w) NADES on oxidation was verified by a decrease in carbonyl contents (17.4 %, 8.63 %) and TBARS (37.9 %, 15.2 %) of surimi compared with control (P < 0.05) and sucrose + sorbitol after 5F-T cycles, suggesting the potential of NADES as a cryoprotectant for the food industry.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Junjie He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tingting Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Chen H, Lin H, Jiang X, Lin M, Fan Z. Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment. Food Chem X 2022; 14:100297. [PMID: 35372825 DOI: 10.1016/j.fochx.2022.100297] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 03/21/2022] [Accepted: 03/25/2022] [Indexed: 12/01/2022] Open
Abstract
Melatonin treatment ameliorated chilling injury in cold-stored guava fruit. Melatonin treatment reduced cell membrane permeability and weight loss in guava fruit. Melatonin treatment retained higher TSS, total sugar, sucrose and vitamin C in guava. The optimal concentration of melatonin for postharvest guava fruit was 100 μmol/L. Melatonin displayed a great potential application for postharvest guava fruit.
The influence of melatonin treatment on the quality and chilling injury of guavas during storage at 4 ± 1 °C were evaluated. Compared with control group, fruit of guava cv. Xiguahong exposed to various concentrations (50, 100, 150, and 200 μmol/L) of melatonin showed a significantly lower fruit respiration rate, weight loss, cell membrane permeability, and chilling injury index, but a higher commercially acceptable fruit rate, higher peel L*, h° value, and chlorophyll content. Melatonin treatment also delayed the decreases of fruit firmness, sucrose, total soluble sugar, vitamin C, titratable acidity, and total soluble solids. These data indicate that melatonin treatment could increase chilling tolerance and retain quality of cold-stored guavas. Among various concentrations of melatonin treatment, 100 μmol/L melatonin-treated guavas showed the preferable quality properties and lowest chilling injury index. Thus, melatonin may be a novel method of postharvest handling to enhance cold resistance and extend storage-life of cold-stored guava fruit.
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11
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Liu J, Lin Y, Lin H, Lin M, Fan Z. Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit. Food Chem X 2021; 12:100167. [PMID: 34870143 PMCID: PMC8626660 DOI: 10.1016/j.fochx.2021.100167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 10/06/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 11/18/2022] Open
Abstract
The impacts of reactive oxygen species (ROS) scavenger ascorbic acid (AsA) treatment on the storability and quality attributes of 'Fuyan' longan fruit were explored. Compared to control samples, the treatment of 4 g L-1 AsA solution clearly reduced fruit weight loss, indexes of fruit disease and pericarp browning, retained higher percentage of commercially acceptable fruit, higher values of chromaticity a∗, chromaticity b∗ , and chromaticity L∗ , delayed pigment degradation in longan pericarp, and retarded the decreases of nutritive ingredients in longan pulp. When stored for 6 d, vitamin C (0.08 g kg-1), sucrose (20.70 g kg-1), total soluble sugar (56.32 g kg-1), and total soluble solids (12.4%) in AsA-treated fruit displayed the clearly higher contents than those in control samples. These data suggested that the treatment of exogenous ROS scavenger AsA could effectively enhance the quality attributes and storability of postharvest longan fruit, thereby lengthen their postharvest shelf-life.
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Affiliation(s)
- Jingyun Liu
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yifen Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
- Corresponding authors at: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri 65211-5160, United States
| | - Zhongqi Fan
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
- Corresponding authors at: Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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12
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Ma X, Mei J, Xie J. Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea). Ultrason Sonochem 2021; 76:105657. [PMID: 34229120 PMCID: PMC8261011 DOI: 10.1016/j.ultsonch.2021.105657] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/18/2021] [Accepted: 06/28/2021] [Indexed: 05/18/2023]
Abstract
This research evaluated the effects of multi-frequency ultrasound assisted freezing (UAF) on the freezing rate, structural characteristics, and quality properties of cultured large yellow croaker. The freezing effects with triple ultrasound-assisted freezing (TUF) at 20, 28 and 40 kHz under 175 W was more obvious than that of single ultrasound-assisted freezing (SUF) at 20 kHz and dual ultrasound-assisted freezing (DUF) at 20 and 28 kHz. The results showed that UAF significantly increased the freezing rate and better preserved the quality of frozen large yellow croaker samples. Specifically, the quality parameters of the TUF-treated samples were closer to those of the fresh samples, with greater texture characteristics, a larger water holding capacity (lower thawing loss and cooking loss), lower K values and lower thiobarbituric acid reactive substances values. Light microscopy observation images revealed that the ice crystals formed by TUF were fine and evenly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multi-frequency UAF could improve the quality properties of the large yellow croaker samples.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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13
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Sabikun N, Bakhsh A, Rahman MS, Hwang YH, Joo ST. Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels. J Food Sci Technol 2021; 58:2783-91. [PMID: 34194112 DOI: 10.1007/s13197-020-04787-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2020] [Accepted: 09/09/2020] [Indexed: 02/07/2023]
Abstract
This study was aimed to develop chicken nuggets using spent hen meat (SHM) added with milk fat (MF) and potato mash (PM) at different levels. Four different spent hen nuggets (SHNs) i.e. T1 (75% SHM with 5% MF), T2 (70% SHM with 8% MF and 2% PM), T3 (65% SHM with 11% MF and 4% PM), and T4 (60% SHM with 14% MF and 6% PM) were formulated and compared with the control, using broiler chicken meat without MF and PM. The control, T1, and T2 were not significantly different with respect to protein and fat contents. The emulsion stability (92.2%), frying yield (84.1%), hardness (19.2 N) and chewiness (11.4 N) of T2 were similar to the control. The incorporation of MF and PM resulted in increased taste and flavor scores for SHN. The overall acceptability score was same for the control and T2. The conjugated dienes and thiobarbituric acid-reactive substance results showed that the addition of MF at 8 to 10% did not have an effect on the oxidative stability of SHN during storage. MF-incorporated SHN may be a regular chicken nugget for all consumers due to improved texture and sensory quality with similar fat content to the control.
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Park SY, Kim HY. Fried pork loin batter quality with the addition of various dietary fibers. J Anim Sci Technol 2021; 63:137-148. [PMID: 33987591 PMCID: PMC7882852 DOI: 10.5187/jast.2021.e15] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/16/2020] [Accepted: 11/07/2020] [Indexed: 11/20/2022]
Abstract
The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat
on the quality of fried pork loin batter was investigated. Quality evaluation
included proximate composition, pH, color, viscosity, coating and frying yield,
electronic nose, and sensory evaluation. Regarding proximate composition of
fried batter and fried pork loin, the water content of the dietary fiber
treatments was significantly higher than that of the control (p
< 0.05), whereas fat content was significantly lower than that of the
control (p < 0.05). The lightness of non-fried batter
with dietary fiber treatments was significantly higher than that of the control
(p < 0.05), whereas the yellowness was significantly
lower than that of the control (p < 0.05). The
lightness, redness, and yellowness of fried pork loin with dietary fiber
treatment were significantly lower than those of the control (p
< 0.05). The viscosity and coating and frying yield of dietary fiber
treatments were significantly higher than those of the control
(p < 0.05). The volatile compounds of dietary fiber
treatments were decreased “tallowy” flavor and increased
“buttery” and “milky” flavor. The principal
components of bamboo and oat fiber treatments were clearly distinguishable from
those of the control; however, similar principal components as those of the
control were obtained with wheat fiber treatment. Regarding sensory evaluation,
the color, texture, and overall acceptability of wheat and oat fiber treatments
were significantly higher than those of the control (p <
0.05), and the flavor of the wheat fiber treatment was significantly higher than
that of the control (p < 0.05). These results show that
wheat and oat fibers are suitable for fried pork loin batter and improve its
quality.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
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15
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Lukić K, Brnčić M, Ćurko N, Tomašević M, Jurinjak Tušek A, Kovačević Ganić K. Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing. Ultrason Sonochem 2020; 68:105194. [PMID: 32492528 DOI: 10.1016/j.ultsonch.2020.105194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/14/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
Abstract
This research aimed to analyze the effects of ultrasound on the quality characteristics of white wine when processed by two different systems, i.e., ultrasonic bath and ultrasonic probe. In this regard, the multivariate statistical analysis and artificial neural network (ANN) techniques were used. Additionally, the efficiency of high power ultrasound (HPU) combined with sulfite and glutathione (GSH) treatments was explored during 18 months of bottle storage. Regarding ultrasonic bath experiment, the higher bath temperature caused the degradation of volatile compounds, precisely esters and higher alcohols, while the ultrasound effect on phenolic composition was much less pronounced. Interestingly, a combination of larger probe diameter and higher ultrasound amplitude showed a milder effect on phenolic and volatile composition in ultrasonic probe experiment. Both, ultrasonic bath and probe experiments did not cause great changes in the color properties. Moreover, implemented ANN models for flavan-3-ols, higher alcohols and esters resulted in the highest prediction values. HPU processing after 18 months of storage did not affect wine color. However, it modified phenolic and volatile composition, with greater effect in wines with lower concentration of antioxidants. In addition, there was no significant difference in the phenolic and volatile composition among sonicated low-sulfite-GSH wine and the one with standard-sulfite content. Therefore, a combined HPU and low-sulfite-GSH treatment might be a promising method for production of low-sulfite wines.
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Affiliation(s)
- Katarina Lukić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Mladen Brnčić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Natka Ćurko
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marina Tomašević
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ana Jurinjak Tušek
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Karin Kovačević Ganić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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Farsanipour A, Khodanazary A, Hosseini SM. Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Scomberoides commersonnianus fillets at refrigerated condition. Int J Biol Macromol 2020; 155:766-771. [PMID: 32234442 DOI: 10.1016/j.ijbiomac.2020.03.228] [Citation(s) in RCA: 20] [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: 03/13/2020] [Revised: 03/22/2020] [Accepted: 03/25/2020] [Indexed: 01/09/2023]
Abstract
The purpose of present work was to assess the effects of chitosan (CH) coating in combination with whey protein isolated (WPI) and tarragon essential oil (TEO) on the bacterial (total mesophilic (TMC) bacteria and psychrotrophic (PTC) bacteria), physicochemical (total volatile bases- nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA)) and sensory properties of Scomberoides commersonnianus muscle during storage at refrigerator (4 ± 1 °C). The fillet were randomly divided into seven lots and subjected to the following treatments by immersion: chitosan (CH), whey protein isolate (WPI), whey protein isolate- TEO (WPI-TEO), chitosan-TEO (CH-TEO), chitosan-whey protein isolated (CH-WPI), chitosan/whey protwin isolated+ TEO (CH/WPI + TEO) and controls, then stored at 4 °C. Results indicated that incorporation of WPI and TEO into the material coating developed active coatings with good antimicrobial agent growth inhibition activity against TMC and PTC bacteria. The coated samples also retarded the increase in the contents of TVB-N, pH, TBARS and FFA during storage. The score less than critical score of 3 was made at day 8 and 12 for fillet coated with control and coated samples except of fillets coated with chitosan, respectively. These results confirmed that the incorporation of essential oils or other biopolymers into edible coatings may improve the deterioration of chilled seafood.
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Affiliation(s)
- Arezoo Farsanipour
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran.
| | - Seyyed Mehdi Hosseini
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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Park SY, Oh TS, Kim GW, Kim HY. Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems. J Anim Sci Technol 2020; 62:94-102. [PMID: 32082603 PMCID: PMC7008126 DOI: 10.5187/jast.2020.62.1.94] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/27/2019] [Accepted: 01/08/2020] [Indexed: 11/20/2022]
Abstract
This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a* value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L* value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Tae-Seok Oh
- Department of Plant Resources, Kongju National University, Yesan 32439, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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18
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Ortiz de Erive M, Wang T, He F, Chen G. Development of high-fiber wheat bread using microfluidized corn bran. Food Chem 2019; 310:125921. [PMID: 31838373 DOI: 10.1016/j.foodchem.2019.125921] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 10/29/2019] [Accepted: 11/17/2019] [Indexed: 10/25/2022]
Abstract
Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and textural properties, and much smaller loaf volume than the control bread. Instead of using existing physical, chemical and enzymatic methods to reduce the deteriorating effects of bran, we resolved the issue effectively by optimizing the water content in bread formulas. For the three levels of bran addition, when the water content was increased from its standard values of 38.3, 38.6, 38.8% to 40.8, 41.9, and 44.0%, respectively, the obtained loaves exhibited similar microstructure, specific loaf volume, and textural properties to the control bread.
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Affiliation(s)
- Maria Ortiz de Erive
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; Department of Energy and Environmental Systems, North Carolina A&T State University, 1601 E Market Street, Greensboro, NC 27411, USA
| | - Tao Wang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA
| | - Fuli He
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
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19
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Siddeeg A, Zeng XA, Rahaman A, Manzoor MF, Ahmed Z, Ammar AF. Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments. J Food Sci Technol 2019; 56:4380-4389. [PMID: 31478007 PMCID: PMC6706503 DOI: 10.1007/s13197-019-03906-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2019] [Accepted: 06/25/2019] [Indexed: 02/02/2023]
Abstract
This research aimed to evaluate the influences of the pulsed electric field (PEF), ultrasound (US), and combination between them (PEF + US) on the quality of vinegar processed from date palm fruits compared with untreated vinegar (UT). Physicochemical properties, free amino acids (FAA), volatile components, organic acids, total phenolics and flavonoids, and sensory analysis were determined. The results showed that there were no significant differences in pH, total titratable acidity, ethanol content, and total sugar in all treated vinegar compared with UT. However, the values were found to be decreased (PEF + US < PEF < US < UT). Twenty-eight compounds were identified in the vinegar treated by PEF + US as the highest number of components, followed by PEF and US (23 and 22 components, respectively), compared with 19 compounds identified in UT. Compared with UT, there was a significant increase (p < 0.05) in the total FAA in dates vinegar among all treated samples (UT < US < PEF < PEF + US). Total phenolic and flavonoids contents results indicated that there was a significant increase (p < 0.05) in the treated vinegar compared with UT. Sensory analysis results indicated that no significant difference (p < 0.05) in all the parameters, except for a quite significant difference (p < 0.05) in the overall acceptability between the treated vinegar. In this study, vinegar was successfully produced from date palm fruits. Therefore, PEF + US are capable not only in enhancing the extraction process but also in the production of vinegar with good quality.
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Affiliation(s)
- Azhari Siddeeg
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zahoor Ahmed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Al-Farga Ammar
- College of Sciences, Biochemistry Department, University of Jeddah, Jeddah, Saudi Arabia
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Xi H, Liu Y, Guo L, Hu R. Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices. Food Sci Biotechnol 2019; 29:93-101. [PMID: 31976131 DOI: 10.1007/s10068-019-00645-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [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: 04/24/2019] [Revised: 06/26/2019] [Accepted: 07/04/2019] [Indexed: 11/25/2022] Open
Abstract
The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of the samples, and the improvement of ultrasonic power could significantly shorten drying time. The ultrasonic reinforcement effect on drying rate declined along with the decrease in moisture content. D eff values were within 1.15 × 10-10 and 1.96 × 10-10 m2/s, and improved with an increase in ultrasound power. Compared with FIR dried ones, more and larger pore size of microcapillaries in the samples' tissue structure could be observed with contact ultrasound application, and higher ultrasonic power produced more microtunnels. Contact ultrasound in FIR drying could reduce the color difference of dried potato slices, and decrease the hardness and brittleness values. Higher TPC and TFC could be achieved as ultrasonic power increased.
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Affiliation(s)
- Huihan Xi
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong District, Luoyang, 471023 China
| | - Yunhong Liu
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong District, Luoyang, 471023 China
| | - Linge Guo
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong District, Luoyang, 471023 China
| | - Runrun Hu
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong District, Luoyang, 471023 China
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21
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Jannat-Alipour H, Rezaei M, Shabanpour B, Tabarsa M, Rafipour F. Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product. J Food Sci Technol 2019; 56:3777-89. [PMID: 31413404 DOI: 10.1007/s13197-019-03846-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2019] [Accepted: 05/22/2019] [Indexed: 10/26/2022]
Abstract
This study aimed to investigate the performance of equal amounts of edible green seaweed, Ulva intestinalis powder (2.77 g kg-1), and its sulphated polysaccharide ([USP], 0.5 g kg-1, based on the extraction yield from U. intestinalis powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at - 18 °C as compared with the control. Results showed incorporation of two functional components resulted in lower TBARS values compared with the control over 6 months (P ≤ 0.05). The USP incorporated fingers showed the least moisture loss over 6 months (P < 0.05). Textural properties for two functional fingers remained relatively stable from month 0 to month 6, while the hardness increased significantly (P < 0.05) in the control fingers (67 to 80 N). Additionally, the sensory attributes of all formulated fingers were judged acceptable; however, the USP containing fingers were preferred by the sensory panelists, due to their juicy texture as a result of less cooking loss comparing with others. In conclusion, this study suggests the potential use of such natural marine ingredients to maintain the quality and to extend the shelf life of surimi-based products with beneficial health effects.
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22
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Jin SK, Ha SR, Choi JS. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage. Meat Sci 2015; 110:245-52. [PMID: 26283171 DOI: 10.1016/j.meatsci.2015.08.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 07/23/2015] [Accepted: 08/04/2015] [Indexed: 11/25/2022]
Abstract
This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods (P<0.05). Also, the reduction of moisture content, and the increase of cooking loss significantly occurred by the addition of 0.2% C. sappan extract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea; Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea
| | - So-Ra Ha
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea
| | - Jung-Seok Choi
- Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
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Majidi H, Minaei S, Almassi M, Mostofi Y. Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage. J Food Sci Technol 2014; 51:2155-61. [PMID: 25190877 PMCID: PMC4152506 DOI: 10.1007/s13197-012-0721-0] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/23/2011] [Accepted: 04/26/2012] [Indexed: 11/24/2022]
Abstract
Effects of controlled atmosphere storage (CAS) and modified atmosphere packaging (MAP) in comparison with conventional cold storage on qualitative properties of green-mature harvested tomato were evaluated. Qualitative properties included firmness, redness value (a*), hue angle, Total Soluble Solids (TSS) content, Titratable Acidity (TA) and TSS/TA. Under CAS and MAP conditions, gas composition was 5 kPa O2 and 3 kPa CO2. Results showed that the ability of CAS and MAP to retard the ripening process was more than cold storage. With regard to maintaining texture and colour, CAS treatment was the best and MAP was better than cold storage. Although amongst storage treatments, the maximum value of TSS was observed in cold storage, its decreasing trend in CAS was slower than that in cold storage. Additionally, MAP and especially CAS slowed down the diminishing trend of TA in tomatoes.
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Affiliation(s)
- H. Majidi
- />Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Simon Bolivar Blvd, Ashrafi Esfehani Highway, Tehran, Iran 1477893855
| | - S. Minaei
- />Department of Agricultural Machinery Engineering, Tarbiat Modares University, Tehran, Iran
| | - M. Almassi
- />Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Simon Bolivar Blvd, Ashrafi Esfehani Highway, Tehran, Iran 1477893855
| | - Y. Mostofi
- />Department of Horticultural Sciences, College of Agriculture, University of Tehran, Karaj, Iran
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