Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks

Hu, Feifei; Qian, Shuyi; Huang, Feng; Han, Dong; Li, Xia; Zhang, Chunhui

doi:10.1016/j.lwt.2021.111987

Cited by 55 publications

(37 citation statements)

References 46 publications

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“…Their relative percentages are shown as A 21 , A 22 and A 23 in Table 1 . A longer T 2 relaxation time corresponds to a poorer WHC, which might result from the reduction of water-protein interaction [ 30 ]. The result of LF-NMR is in agreement with cooking loss.…”

Section: Resultsmentioning

confidence: 99%

Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

Wang

Yang

Han

et al. 2022

Foods

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Background: This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. Results: Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. Conclusions: The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.

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Section: Resultsmentioning

confidence: 99%

Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

Wang

Yang

Han

et al. 2022

Foods

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“…(6) 45−58 min: The mobile phase was 5% A and 95% B, and the flow rate was 0.700 mL/min. (7) 58−60 min: The mobile phase was 97% A and 3% B, and the flow rate was 0.700 mL/min. A 1.5 mL EP tube was used, receiving 1 tube every 1 min.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…In recent years, with the aim of improving the quality of frozen–thawed meat, many new auxiliary methods have emerged, such as ultrasound, electrostatic field, magnetic field, and microwave-assisted freezing–thawing . In comparison to the conventional method (air-blast freezing), these physical field-assisted techniques can increase the probability of nucleation in supercooled water and induce smaller ice crystals, thereby reducing the damage to muscle structure. − However, these technologies are either difficult to operate in an industrial environment or costly, making it difficult to apply on a large scale in the meat industry in a short period of time.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Alternating Electric Field Assisted Freezing–Thawing–Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle

Yang

Bruce

et al. 2022

J. Agric. Food Chem.

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This study was designed to investigate the differences in the proteomes of bovine Longissimus dorsi (LD) muscle during an alternating electric field (AEF)-assisted freezing−thawing−aging sequence based on a data-independent acquisition strategy. When compared to that of the only postmortem aging (OA) group, the meat quality of the freezing−thawing−aging sequence (FA) and AEF-assisted freezing−thawing−aging sequence (EA) groups showed a declining trend. However, the group assisted by AEF was significantly enhanced in color, water-holding capacity, and tenderness. Three hundred fifty-two proteins in LD muscle were differentially abundant proteins (DAPs) among FA, EA, and OA treatments. Furthermore, among the 40 DAPs in the FA versus EA comparison, 5 DAPs with variable importance in projection scores higher than 1 were identified as biochemical markers of beef quality. Bioinformatic analysis revealed that most of these proteins were involved in structural constituents of ribosome and catalytic activity. These results provide a basis for further understanding the quality of beef following a freezing− thawing−aging sequence assisted by AEF.

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“…The histological study of frozen beef muscle tissue was conducted according to the method of Hu et al (2021). To avoid thawing impacts on the microstructure of muscle, frozen beef samples were directly cut into blocks (0.5 × 0.5 × 1 cm 3 ) and then fixed in precooled Carnoy's fixative for 24 h. And then, the blocks were excised into pieces along the fiber direction (3 × 3 × 5 mm 3 ).…”

Section: Methodsmentioning

confidence: 99%

Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy

Qian

Liu

et al. 2022

Journal of Food Biochemistry

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As freeze/thaw procedure leads to inevitable drip loss, elucidation of mechanism on dynamic changes in water holding capacity (WHC) of muscle is urgently needed. In this study, the proteomic profile by DIA‐based strategy, muscle microstructure, water mobility, and WHC indices of bovine longissimus dorsi muscles were investigated under different freezing conditions as well as the correlations among them. Results indicated that slow freezing (SF) sample exhibited significantly higher water mobility, thaw loss, total loss, and shear force value than the samples subjected to fast freezing (FF) and non‐frozen control (CON). According to the protein profile, we have identified 272 differential abundance proteins (DAPs), in which more significant proteome changes were found in SF/CON samples as compared with FF/CON. Among the 132 DAPs in FF/SF comparison, correlation analysis revealed that MYL3, DES, SYNE2, EXR, RPL35A, RPS6, and Hsp40 were closely correlated with T23, thaw loss, and total loss. Accordingly, we considered those seven proteins as potential biomarkers related to WHC of frozen muscle. Our study should give a further understanding on mechanisms behind the various WHC of muscle when subjected to different freezing conditions. Practical applications Freezing plays a key role in the preservation method for meat and meat products. However, the drip loss during freezing and subsequent thawing procedure causes considerable economic and nutritional losses. To minimize the losses, elucidation of mechanism on the mechanism of thaw loss formation is urgently needed. DIA‐based proteomics is a novel, robust method that provides further understanding on the mechanisms behind the dynamic changes in water holding capacity of muscle. The screened protein biomarkers in frozen muscle would play key roles in the development of WHC, especially for the thaw loss formation. Through this perspective, we can explain the origin of thaw loss and the variation under different freezing conditions, which should provide the meat industries with theoretical basis for reducing losses.

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Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks

Cited by 55 publications

References 46 publications

Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

Effects of Alternating Electric Field Assisted Freezing–Thawing–Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle

Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy

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