A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces

Li, Mohan; Deng, Ya-Min; Zhou, Guanghong; Xu, Xinglian; Liu, Dengyong

doi:10.1111/ijfs.12695

Cited by 29 publications

(12 citation statements)

References 36 publications

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“…Production of flavor volatiles in meat products is usually associated with conversion of phospholipids and fatty acids (Shao et al . ). Storrustløkken et al .…”

Section: Introductionmentioning

confidence: 97%

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Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

Olaoye

2015

Journal of Food Processing and Preservation

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Balangu is a traditional Nigerian grilled meat normally prepared from beef, and this study was aimed at producing it from pork. Changes in its physicochemical properties and volatiles were determined during storage at 30C. Solid phase mass extraction gas chromatography-mass spectrometry analysis showed identification of 71 volatiles belonging to different classes of compounds. Principal component analysis indicated that ethanol, 3-hydroxy-2-butanone, 3-pentanol, 2-butoxyethanol, 1-hydroxy-2-butanone, 2-heptanone, un-decane, 2-ethyl-furan, butoxylactone and 2,3-butanedione were among the principal volatiles identified. Thiobarbituric acid (TBA) value and free fatty acids increased from 0.38 (mg malondialdehyde/kg) and 0.58 (KOH/g lipid) to 0.68 and 0.69, respectively, during storage. Conclusively, the volatiles associated with the pork Balangu were heterogeneous, some of which may be indicators of spoilage in the product. Organoleptically acceptable Balangu could be produced from pork; however, the results of TBA and sensory evaluation indicate that the product's shelf life may not exceed 2 days. PRACTICAL APPLICATIONSBalangu is a Nigerian traditional grilled meat product consumed by many people as delicacies, mostly during leisure. Producers of the product do not normally exhaust their sales on the day of production, thereby leaving remains until the second day or beyond; and unfortunately due to poor storage facilities, the remains are kept at ambient temperature of approximately 30C. This temperature may encourage spoilage by opportunistic microorganisms and have adverse effect on the physicochemical properties of the product. This practice of storing the product at ambient temperature usually results in its rejection by customers, although it has not been reported in the literature. The knowledge of the physicochemical properties and volatiles would be useful toward probable improvement in sensory quality of the product in future studies, especially with the use of biological or chemical agents that possess antioxidant properties and are considered safe in food uses.

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“…Production of flavor volatiles in meat products is usually associated with conversion of phospholipids and fatty acids (Shao et al . ). Storrustløkken et al .…”

Section: Introductionmentioning

confidence: 97%

“…Production of flavor volatiles in meat products is usually associated with conversion of phospholipids and fatty acids (Shao et al 2015). Storrustløkken et al (2015) also reported that flavor volatiles could be generated through degradation and oxidation of lipids in meat products.…”

Section: Introductionmentioning

confidence: 99%

Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

Olaoye

2015

Journal of Food Processing and Preservation

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“…Tyrosine bimodal bands are emblematic of the microenvironment surrounded by tyrosine residues and hydrogen bonds of the phenolic hydroxyl groups at 830 and 850 cm −1 (N. Howell & Li‐Chan, 2010). The intensity ratio (I850/I830) is generally between 0.9 and 2.5, as the tyrosine residues are exposed to water or polar environments and can form medium or weak hydrogen bonds (Shao et al ., 2015). According to Table 2, the intensity ratios of the tyrosine residues in the emulsion layers of the soybean oil and lard were significantly lower ( P < 0.05) than those in the butter group, indicating that the tyrosine residues in the soybean oil and lard emulsified layers are more embedded in the hydrophobic environment to form hydrogen bonds with the protein molecules, while the tyrosine residues in the butter emulsified layers are more inclined to form hydrogen bonds with the water molecules (Yang et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy

Gao

Zheng

Liu

et al. 2021

Int J of Food Sci Tech

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The purpose of this study was to detect the effects of lipids on the properties of emulsified myofibrillar protein (MP) interfacial layer by Raman spectroscopy combined with the protein adsorption characteristics. Results revealed that compared with butter and lard groups, the α-helix content in the soybean oil emulsifying layer was decreased (P < 0.05), while β-sheets and β-turns were increased (P < 0.05). The tryptophan bands and the disulphide bonds were higher in the soybean oil emulsifying layer, which implied a secondary structure, covalent bonding and hydrophobic interactions between the different lipids and MP have distinctive features. Moreover, the absolute value of the zeta potential in the soybean oil emulsifying layer was the highest, and the unit interface membrane protein surface loading (Γ S ) was higher, indicating that the soybean oil could form a more stable emulsifying layer with MP.

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“…The protein could reduce surface tension by forming a thin film at the oil/water interface and form a stable oil-water mixture to encase the lipid (Han et al, 2021). Shao et al (2015) studied the interaction between protein and lipid in meat by Raman spectroscopic, and found that the interaction between protein and lipid are mainly disulphide bonds, hydrophobic interactions and hydrogen bonding, which would explain the existence of protein that could inhibit the separation of lipid. After water extraction, it could be observed from Fig.…”

Section: Distribution Of Protein and Lipid In Raw Materials By Protea...mentioning

confidence: 99%

Optimization of fish oil extraction from Lophius litulon liver and fatty acid composition analysis

Chin¹,

Liu²,

Zhou³

et al. 2022

Fish Aquat Sci

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The Lophius litulon liver was used as raw material for the extraction of fish oil via various extraction methods. The extraction rate by water extraction, potassium hydroxide (KOH) hydrolysis and protease hydrolysis were compared and the results revealed the protease hydrolysis extraction had a higher extraction rate with good protein-lipid separation as observed by optical microscope. Furthermore, subsequent experiments determined neutrase to be the best hydrolytic enzyme in terms of extraction rate and cost. The extraction conditions of neutrase hydrolysis were optimized by single-factor experiment and response surface analysis, and the optimal extraction rate was 58.40 ± 0.25% with the following conditions: enzyme concentration 2,000 IU/g, extraction time 1.0 h, liquid-solid ratio 1.95:1, extraction temperature 40.5℃ and pH 6.5. The fatty acids composition in fish oil from optimized extraction condition was composed of 19.75% saturated fatty acids and 80.25% unsaturated fatty acids. The content of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were 8.06% and 1.19%, respectively, with the ratio (6.77:1) surpassed to the recommendation in current researches (5:1). The results in this study suggest protease treatment is an efficient method for high-quality fish oil extraction from Lophius litulon liver with a satisfactory ratio of DHA and EPA.

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A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces

Cited by 29 publications

References 36 publications

Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy

Optimization of fish oil extraction from Lophius litulon liver and fatty acid composition analysis

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