This study investigated the effects of different types(KCl,NaCl,and CaCl2)and concentrations(five ionic strengths)of salt on the gel properties of surimi.The results indicate that KCl and NaCl were more effective than CaCl2 in improving the gel properties of surimi.As the KCl,NaCl,and CaCl2 concentrations increased,the gel strength,water-holding capacity,and textural properties of surimi increased but declined when the CaCl2 concentration exceeded 1.89%.The KCl,NaCl,and CaCl2 concentrations that resulted in maximum storage modulus were 2.55%,5%,and 1.89%,respectively.K+and Na+promoted the conformational transition of surimi proteins from α-helix to β-sheet,while Ca2+tended to convert α-helix into random coil and β-turn structures.Meanwhile,among all NaCl concentrations tested,3%NaCl resulted in the highest content of ionic bonds in surimi gels.The contents of both hydrogen bonds and ionic bonds increased with KCl concentration up to 5.09%and CaCl2 concentration up to 1.27%and then declined.Additionally,addition of KCl or NaCl resulted in higher levels of hydrophobic interaction and a higher relative content of immobilized water than did CaCl2 addition,indicating increased water-holding capacity of surimi gels.This study provides a reference for improving the gel properties of surimi and exploring salt substitute formulations in the food industry.
Using metabolomics,this study explored the relationship between the quality deterioration and the metabolic changes in refrigerated large yellow croaker(Larimichthys crocea)during refrigeration.Key differential metabolites associated with quality deterioration across fish samples after 0,9,and 18 days of refrigeration were identified by gas chromatography-quadrupole-time-of-flight mass spectrometry,and the metabolic pathways in which the differential metabolites may be involved were analyzed.The results showed that as refrigeration time increased,the types and contents of metabolites such as amino acids,carbohydrates,and nucleotides significantly changed in large yellow croaker muscle.The differential metabolites were primarily concentrated in amino acid metabolism pathways,such as arginine and proline metabolism;glycine,serine,and threonine metabolism;and cysteine and methionine metabolism.Proline,glutamate,isoleucine,glycine,methionine,tyrosine,valine,guanosine,uracil,ribose,thymidine,xanthine,and 5'-inosine monophosphate were identified as key differential metabolites.The degradation of amino acids and the generation of biogenic amines were closely related to the decline in the freshness and shelf life of large yellow croaker,while the degradation of nucleotide substances was related to the decrease in the taste.
The purpose of this study was to explore the feasibility of using pretreated cattle skin as an ingredient in minced meat products.The effects of soaking temperature,sodium carbonate concentration,amount of iced water used during cow skin disruption,and amount of cow skin to beef on the texture characteristics,color,sensory score,yield of beef meatballs and pH of meat mince were investigated by one-at-a-time method.Furthermore,these parameters were optimized by response surface methodology.The results showed that the amounts of iced water and cow skin used significantly affected the sensory score and yield of beef meatballs(P<0.05).The highest sensory score(82.9)and yield(120.5%)were obtained when 10%(m/m)sodium carbonate was added during cattle skin pretreatment,219%(m/m)iced water was added during cow skin disruption,and 13%pretreated cattle skin was added to minced beef.The results of this study provide a theoretical basis for further research on the effect of cow skin on the quality of beef meatballs.
To investigate the effect of wet aging time on the flavor of cooked pork,the flavor and taste substances of cooked pork longissimus dorsi with different wet aging times(1,12 h,1,3,5,7,and 10 d)were measured.The results showed that a total of 38 volatile flavor compounds were identified,and the total content of volatile flavor compounds showed a trend of initially increasing and then decreasing.Aldehydes were the most abundant volatile compounds,and the highest content of aldehydes of 2 163.50 μg/kg was observed after one day of aging.Hexanal,heptanal,octanal,nonanal,and 1-octen-3-ol were key aroma compounds.The contents of flavor nucleotides and umami amino acids in cooked pork initially increased and then decreased,with inosinic acid and equivalent umami concentration reaching the highest values of 172.12 and 8.35 mg/100 g after one day of aging,respectively.The contents of sweet and bitter acids were the highest at 12 h of aging.Therefore,cooked pork after wet aging for one day had the best flavor.
In this study,the effects of protein oxidation and NaCl concentration on the structure of yak myofibril protein(MP)were investigated.To this end,MP was oxidized for 1 h in a Fenton oxidation system and treated for 1 h with different NaCl concentrations under three pH values(5.0,6.0 and 8.0),respectively.The total sulfhydryl content,surface hydrophobicity,solubility,sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)pattern,and microstructure of treated MP were determined.The results showed that at a fixed pH,the total sulfhydryl content and solubility decreased with increasing H2O2 concentration,and the surface hydrophobicity increased.In addition,the degree of expansion declined horizontally.At a fixed H2O2 concentration,the total sulfhydryl content and solubility increased with increasing pH,and the surface hydrophobicity decreased,accompanied by lateral expansion,narrowing of the A-band and destruction of the Z-line.At a fixed pH,the solubility increased with increasing NaCl concentration,and the surface hydrophobicity decreased,accompanied by lateral expansion and destruction of the transverse bridge.At a fixed NaCl concentration,the solubility increased with increasing pH,the surface hydrophobicity decreased,and lateral expansion occurred.At pH 8.0 and 1 mol/L NaCl concentration,both the M-line and Z-line were obviously destroyed,the structure of MP became blurred,the myotome was broken,the transverse bridge was destroyed,and coarse filaments were separated from fine ones.In conclusion,both protein oxidation and NaCl had adverse effects on yak MP under different pH conditions,and protein oxidation had the lowest negative impact on MP structure at pH 6.0 and a NaCl concentration of 0.4 mol/L.
Health issues such as excessive salt and oil consumption,along with environmental pressures,are raising concerns about traditional meat products.Konjac glucomannan(KGM),a natural polysaccharide that is used as a food additive,offers unique properties that hold broad application prospects in enhancing the development of innovative meat products.In this paper,the molecular structure of KGM is taken as the starting point to analyze its water-holding capacity,gelation properties,emulsion stability,and other functional characteristics.The impacts and mechanisms of KGM on meat products such as enhancing the texture and gel strength,lowering the fat and calorie contents,and influencing the digestion and absorption are examined based on its functional characteristics.Additionally,this paper briefly introduces and discusses the application of KGM in novel artificial meat.It concludes with an outlook on possible directions for future research,hoping to provide a theoretical basis and inspiration for further developing the application potential of KGM and advancing the sustainable growth of the meat product industry.
Fresh Gushi duck pieces were packaged in plastic storage bags,vacuum packaging bags or vacuum aluminum foil packaging bags and stored at 4℃.The texture characteristics,juice loss rate,thiobarbituric acid reactive substances(TBARS)value,peroxide value,pH value and sensory quality of Gushi duck pieces were measured every two days during storage.By doing so,this study aimed to ascertain the influence of different packaging methods on the storage quality of Gushi duck pieces.Besides,kinetic modeling of changes in TBARS value,peroxide value and pH value was carried out,and the correlation between the three quality attributes was explored to further analyze the quality change trend during storage.The results showed that the control group was spoiled on the 4th day,and the TBARS value and peroxide value reached 2.56 mg/100 g and 38.64 mmol/kg,respectively.After storage in vacuum aluminum foil bags for 12 days,the TBARS value and peroxide value reached 0.79 mg/100 g and 89.9 mmol/kg,respectively,indicating that the lipid oxidation rate of duck pieces was effectively inhibited.In addition,the pH value was 6.82,the hardness was 26.64 N,and the elasticity was 2.75 mm.The determination coefficients(R2)of the developed Gauss kinetic models for TBARS value,peroxide value and pH value were 0.99,0.99 and 0.88,respectively.Duck pieces could be stored for more than 12 days at 4℃when packaged in aluminum foil bags.Different packing materials have great influence on the storage quality of duck pieces,and vacuum aluminum foil bags can delay the quality deterioration of duck pieces more effectively.
Fresh pork,due to its high nutritional content,is highly susceptible to microbial contamination.This is particularly evident across different retail channels,where both the diversity and abundance of microorganisms show notable differences.This article systematically introduces the techniques(plate culture method,high-throughput sequencing,polymerase chain reaction-denaturing gradient gel electrophoresis,real-time fluorescence quantitative polymerase chain reaction,and metagenomics)for the detection of microbial diversity,provides an in-depth analysis of the microbial diversity(dominant communities,pathogen contamination rate,and antibiotic resistance genes etc.)of fresh pork and its influencing factors(temperature,sanitary conditions,and supplier size etc.)across various retail channels(traditional retail markets,modern retail channels,and e-commerce platforms),and summarizes the technologies(packaging methods,storage conditions,natural preservatives,and new preservation technologies)for the preservation of fresh meat.This review aims to provide a reference for modern processing and quality enhancement of fresh pork.
This study explored the effects of adding shiitake polysaccharides(SP)on the physicochemical properties and antioxidant capacity of pork meatballs at different refrigeration stages(0,2,4,6,and 8 days).Pork meatballs added with different amounts(m/m),namely 0%(control),0.5%,1.0%,1.5%,and 2.0%of SP were prepared and evaluated for changes in moisture content,texture characteristics,degrees of lipid and protein oxidation during refrigeration.The results showed that addition of SP increased the moisture content and sensory score,and significantly decreased the hardness of pork meatballs compared with the control group(P<0.05).With increasing addition SP,the elasticity and chewiness first increase and then decrease.SP addition increased the antioxidant potential and significantly decreased the carbonyl and sulfhydryl contents,thiobarbituric acid reactive substance(TBARS)value,and peroxide value(POV)during the refrigeration period(P<0.05).At the late stage of refrigeration,there was no significant difference between pork meatballs added with 1.5%and 2.0%SP.In addition,correlation existed among the tested quality indicators of pork meatballs.To sum up,adding 1.5%SP was the most effective in inhibiting the oxidation of lipids and proteins and improving the quality of pork meatballs.
In order to develop a new active packaging technology for prepared beef,the effect of cold plasma(CP)combined with modified atmosphere packaging(MAP)with different oxygen concentrations(0%,20%,40%,and 60%;denoted respectively as T1-T4)on the safety,protein and fat oxidation,and physicochemical indicators of prepared beef during storage at 4℃for up to 8 days was investigated using air packaging without CP treatment as control.The results showed that compared with the control group,CP combined with MAP significantly inhibited the growth of total viable count,lactic acid bacteria,Brochothrix thermosphacta and Pseudomonas during storage(P<0.05),and this effect(except for Pseudomonas)increased with O2 concentration inside the packaging.The combined treatment inhibited the increase in pH and total volatile basic nitrogen(TVB-N)content.After 8 days,moisture content and tenderness were significantly higher in groups T1-T4 than in the control group(P<0.05),and groups T3 and T4 had the highest moisture content and the best tenderness.However,free radicals generated by CP resulted in oxidation of proteins and lipids.Thiobarbituric acid reactive substances(TBARS)value and carbonyl content in beef significantly increased with O2 concentration inside the packaging(P<0.05);TBARS value exceeded the limit in group T4 on the 6th day,while it was still below the limit in groups T1-T3 on the 8th day.Oxidation caused a significantly lower redness value in groups T1-T4 than the control group during the late period of storage(P<0.05),but the color of groups T3 and T4 was still acceptable on the 8th day.In conclusion,CP combined with 40%O2 MAP maintained TBARS value below the limit during the 8-day storage period,significantly inhibited the growth of microorganisms and TVB-N content,and preserved good physicochemical indexes,thereby maintaining the quality of beef.
Yak blood is one of the main by-products during the slaughter and processing of yaks.Compared with other animal bloods,yak blood has a significant advantage in terms of nutrient contents such as proteins,vitamins and minerals.Accounting for 15.5%of the whole blood,yak blood protein has a very broad prospect for exploitation and utilization.This paper focuses on the functional properties of bioactive proteins in yak blood and the techniques for their extraction.It also introduces recent progress in the development and utilization of yak blood products.Finally,an outlook on the future development trend of yak blood resources is given with a view to providing references for further development and utilization of yak blood resources.
In this study,the effects of ultrasonic treatment(UT)at different powers(0,120,180,240,300,360,and 420 W)for different durations(0,3,6,9,12,15,and 18 min)and/or addition of purple sweet potato dietary fiber(PPDF)at different levels(0%,1%,2%,3%,4%,and 5%;m/m)on the gel properties of chicken breast myofibrillar protein(MP)were investigated.The results showed that the loss modulus(G'),storage modulus(G"),active sulfhydryl group content,surface hydrophobicity,water-holding capacity,gel strength,and textural properties increased first and then decreased with the increase in ultrasonic power,time and PPDF addition.The best gel characteristics of MP were obtained through UT for 9 min at a power of 360 W combined with addition of 4%PPDF.Both UT and addition of PPDF improved the gel properties of MP,and their combination was more effective than either alone.
The volatile flavor compounds of popcorn chicken were identified using headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The overall odor characteristics of popcorn chicken samples with different frying times(2,2.5,3,3.5,and 4 min)at 180℃were distinguished using an electronic nose(E-nose),and the characteristic substances were analyzed using chemometrics.The results showed that a total of 74 volatile flavor compounds were identified.As the frying time increased,the contents of aldehydes,olefins,and heterocyclic compounds gradually increased.E-nose data could effectively distinguish the overall odor profiles of popcorn chicken samples with different frying times and there were differences in E-nose sensor response for them.Based on relative odor activity values(ROAVs),14 key volatile flavor compounds were identified,among which 2,5-dimethylpyrazine,pentanal,propanal,and 3-methylbutanal had higher contribution rates for each sample.Partial least squares discriminant analysis(PLS-DA)identified six important markers,namely hexandehyde,pentanal,propanal,2-pentanone,(E)-2-hexenal,and pyrazine,as characteristic volatile flavor compounds in popcorn chicken samples with different frying times.
In order to investigate the changes in volatile components and quality of prepared chicken soup under different storage conditions,nitrite content,peroxide value,fatty acid contents,amino nitrogen content,microbial counts,sensory quality,and odor were determined in prepared chicken soup stored at refrigerated(4℃for 0,2,4 and 6 d)and ambient((25±1)℃for 0,12,24 and 36 h)temperatures and volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).The results showed that the sensory score and amino nitrogen content gradually decreased with storage time,and the nitrite content showed a trend of increasing first and then decreasing.The maximum nitrite content of(8.33±0.04)and(4.46±0.58)mg/kg was observed in chicken soup with ginseng after 12 h of storage at normal temperature and 4 d of cold storage,respectively,and the maximum nitrite content of(5.93±0.98)and(4.36±0.17)mg/kg in chicken soup with pork tripe after 24 h of storage at normal temperature and 6 d of cold storage,respectively.None of these values exceeded the limit(30 mg/kg)stipulated by the National food safety standard for food additive use(GB 2760-2014).The peroxide value and the number of fatty acids gradually increased.Forty-one volatile components were identified by GC-IMS from the two kinds of prepared chicken soups stored for 0 and 36 h,including nine alcohols,six ketones,11 aldehydes,five esters,and ten other compounds.Cluster analysis revealed that the volatile components of the chicken soups changed significantly after 36 h of storage at ambient temperature.Pungent odorants such as(E)-2-octanal,2-methylpropanol,propyl acetate,benzaldehyde,and(E)-2-pentanal could be used as markers for identifying the spoilage and deterioration of prepared chicken soup during storage.
With the development of the economy and the improvement of the level of modernization,people's pace of life has accelerated,and social stress has increased dramatically.Due to the consequent unreasonable diet structure,sedentary lifestyle and lack of exercise,patients with chronic diseases such as obesity and hypertension have become younger.People's nutritional and health needs have received extensive attention from all walks of life,so the development of new nutritious and healthy food suitable for modern people has become a research hot spot.The present review analyzes the recent progress in the development of new nutritious emulsion-type meat products that meet people's diversified demands for taste,flavor,quality and nutrition from the aspects of processing technology(ultrasonic,high pressure,thermal treatment,crushing technology,and addition of hydrophilic colloid)and functionality(low salt,low fat,low sugar,low cholesterol,high dietary fiber,and nutritional fortification),and it discusses future prospects.This review is expected to provide a reference for the development of new nutritious meat products.
To investigate the effects of different cooking degrees on the quality and digestibility of crayfish(Procambarus clarkii),crayfish was cooked until the internal temperature reached 70,80,90,or 100℃.The changes in the moisture content,microstructure,and texture properties of crayfish meat were measured,along with the carbonyl and sulfhydryl content,surface hydrophobicity,secondary structure,and digestibility of proteins to identify the optimal cooking temperature for maintaining the quality and digestibility of crayfish meat.The results indicated that as the internal temperature of crayfish meat increased,the gaps between muscle fiber bundles widened,and surface hydrophobicity and water loss rose,resulting in increased hardness and reduced elasticity,ultimately causing quality deterioration.Additionally,increased internal temperature significantly exacerbated protein oxidation,as evidenced by a significant rise in the carbonyl content(P<0.05),reaching 3.569 nmol/mg at 100℃.In contrast,the sulfhydryl content showed a significant decrease(P<0.05).Protein oxidation induced protein cross-linking and aggregation,and moderate protein oxidation was found to enhance protein digestibility.The highest protein digestibility,61.73%,was observed at an internal temperature of 90℃,which declined with increasing internal temperature beyond 90℃.In conclusion,different cooking degrees significantly affect the oxidation and digestibility characteristics of crayfish meat.An internal temperature of 90℃results in moderate protein oxidation and optimal in vitro digestibility while maintaining appropriate hardness and elasticity,thereby preserving the overall quality of crayfish meat to the greatest extent.
To explore the application potential of sous-vide(SV)in pork sausage processing,this study examined the effect of sous-vide cooking at different combinations of temperature(60,65 and 70℃)and time(0,1,2,3 and 4 h)versus traditional cooking(100℃for 30 min;as control)on the cooking loss rate,pH,color,texture characteristics,shear force,nutritional components,total bacterial count and sensory characteristics of pork sausage.The results showed that as the heating temperature or time increased,the cooking loss rate,pH,redness value,and yellowness value of pork sausage showed an upward trend,the brightness value did not change significantly,and the shear force showed an overall trend of first increasing and then decreasing.In addition,nutrients such as protein and fat were not lost significantly,the total bacterial count decreased and met the requirements of the national standard for cooked meat products.Compared with traditional cooking,SV cooking effectively increased the product yield,reduced water loss,improved the texture characteristics and tenderness,and resulted in better sensory quality.The results of principal component analysis(PCA)showed that cumulatively,the four PCs extracted explained 73.582%of the total variance.According to the proposed model,pork sausage subjected to SV cooking at 70℃for 3 h had the best overall sensory quality.
In this study,the physicochemical properties of highly gelling(H-G),moderately gelling(M-G),and lowly gelling(L-G)curdlan were comparatively analyzed as well as their effects on the quality of pork sausage.The results showed that H-G curdlan had the best gelling properties,with the highest gel strength(708.95 g·cm),hardness(5 310.32 N),chewiness(3 197.84 N·mm),and water-holding capacity(96.24%);its freeze-thaw stability(the loss rate after three freeze-thaw cycles was 43.96%)and high temperature stability(the gel dehydration rate was 7.75%after 2 h of incubation)were good and it had the best emulsion stability(which remained at 100%over 72 h of standing).Addition of H-G curdlan was the most effective in improving sausage texture and inhibiting texture deterioration after high-temperature sterilization.Compared with the blank group,addition of H-G curdlan significantly improved the water retention rate,freeze-thaw stability,and roasting resistance of pork sausage(P<0.05),and significantly reduced the oil loss rate and cooking loss rate(P<0.05).
This study aimed to achieve high-density culture of Staphylococcus carnosus for the purpose of preparing highly active starter cultures.Tryptic soy broth was used as the basal culture medium.Optimization of medium components was carried out using one-factor-at-a-time method and Box-Behnken design combined with response surface methodology(RSM).Meanwhile,an artificial neural network-genetic algorithm(ANN-GA)model was developed.The results indicated that the nitrogen source was the most significant factor influencing the viable count of S.carnosus.Compared with the RSM model,the ANN-GA model provided more accurate predictions with smaller prediction errors and superior optimization results.The optimal medium determined by the ANN-GA method was composed of 3.21 g/L glucose,20.17 g/L soy protein peptone,20.17 g/L beef extract powder,5.63 g/L dipotassium phosphate,5.0 g/L sodium chloride,and 0.2 g/L magnesium sulfate heptahydrate.In a 5 L fermentor,the maximum viable bacterial count reached 1.67×1010 CFU/mL.
In order to improve the tenderness of beef jerky,the synergistic effect of ultrasonic and protease was investigated on enhancing the quality of beef jerky.The optimal conditions for the preparation of beef jerky were as follows:proportion of 1:2(m/m)mixture of papain and bromelain to beef,0.04%(m/m);ultrasonic treatment for 30 min at 600 W and 40 kHz;and tenderized at 51℃for 3.1 h.The results showed that compared with the blank group,combined ultrasonic and enzymatic treatment significantly increased the solubility of myofibrillar protein from beef jerky,the myofibril fragmentation index by 213.27%(P<0.05),and the surface hydrophobicity and the microstructure of beef jerky.These changes revealed that ultrasonic treatment effectively damaged myofibril structure in beef and reduced the stability of protein structure.In addition,45 volatile flavor substances were identified by gas chromatography-mass spectrometry,including 11 alcohols,5 aldehydes,17 hydrocarbons,5 ketones,1 phenol,2 esters,1 acid,2 ethers,and 1 other substance.The combined treatment increased the types and contents of flavor substances in beef jerky.
