Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

Aroeira, Carolina Naves; Filho, Robledo de Almeida Torres; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Gomide, Lúcio Alberto de Miranda; Ladeira, Márcio Machado; Ramos, Eduardo Mendes

doi:10.1016/j.meatsci.2016.11.010

Cited by 56 publications

(26 citation statements)

References 36 publications

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“…The data of color are in agreement with that reported by other studies in which Ch added individually or in combination with either rosemary or a-tocopherol had also a noteworthy effect on the burgers' appearance as it contributed to red color retention for a much longer period compared with other treatments and the controls (Doolaege et al 2012;Rodríguez et al 2012). The data of chroma and hue might attribute to the gradual oxidation of myoglobin and accumulation of metmyoglobin with time (Aroeira et al 2017;Chakanya et al 2017).…”

Section: Chemical Analysis Of Treated Minced Meatsupporting

confidence: 91%

Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

2019

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Background: In recent years, the development of efficient and green route to synthesis metal nanoparticles has gained considerable attention in various areas of nanotechnology. Among metal nanoparticles, silver nanoparticles (AgNPs) have attracted much interest because of their potential antimicrobial agents and they are widely applied in many biological and medical fields. With respect to Ag-based nanocomposites, chitosan-silver nanoparticles (Ch-AgNPs) represent an emerging group of bio-nanostructured hybrid materials due to their biocompatibility and biodegradability. Ch is considered a non-toxic biopolymer, as well as its antimicrobial and antifungal activities against a wide range of microorganisms. Methods: Colloidal AgNPs were prepared by chemical reduction of silver ions in the presence of Ch giving Ch-AgNPs. Physiochemical characterizations were determined by scanning electron microscopy (SEM), X-ray diffraction (XRD), and zeta potential. In vitro antibacterial activity was evaluated against Escherichia coli and Salmonella typhimurium using nutrient agar dilution method. The in vivo antibacterial activity was also tested against E. coli in minced meat under aerobic conditions at 4°C for 10 days. In addition, different biochemical parameters were determined in minced meat samples. Results: The colloidal AgNPs formed in situ by chemical reduction of Ag ions in the presence of Ch and showed a good stability. SEM and XRD confirmed the formation of nanoparticles. Zeta potential value was decreased by increase the ratio of Ag and was found to be − 0.225, − 0.193, and − 0.0695 mV for Ag ratio 0.1, 0.2, and 0.35, respectively. The in vitro antibacterial activity of Ch and Ch-AgNPs against E. coli and S. typhimurium reveal that the E. coli was more susceptible to these products than S. typhimurium and Ch-AgNPs have more influence with increasing of the silver concentrations. The in vivo antibacterial activity against E. coli in minced meat samples showed that the effect of Ch-AgNPs was a concentration dependent and greater compared with either controls or Ch alone. Conclusions: The results suggest that Ch-AgNPs could be used in food preservation as antimicrobial agents and for shelf-life extension. However, further toxicological studies on mammals are needed.

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Section: Chemical Analysis Of Treated Minced Meatsupporting

confidence: 91%

Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

2019

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“…Color can reflect the quality of food products; several factors can induce color change, including Maillard reaction, protein denaturation and oxidation, and generation of different color compounds. Color is highly dependent on food processing [ 39 ]. Table 2 shows the color characteristics of SMM samples after ST, BO, and SV.…”

Section: Resultsmentioning

confidence: 99%

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Hong

Yan

et al. 2021

Foods

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Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobility and freedom of protons, the relaxation time T2 decreased after cooking, and the water binding in the SMM was closer, but the SV treatment could retain more water in the SMM. SV resulted in a lower cooking loss (10.8%) than ST (49.0%) and BO (36.7%). Samples treated with SV had a better color and texture, the secondary structure β-fold of the squid protein was damaged by cooking to a certain extent, and the damage degree was BO > ST > SV. Compared with BO and ST, SV treatment caused more damage to the myosin heavy chain, paramyosin, and actin in SMM, improved the tenderness of SMM, and resulted in more regular internal reticular structures and less formation of fibrous structures. Cooking methods can significantly affect the volatile components of SMM, resulting in increasing volatile components or generating new volatile components in SMM including 2-methylbutanal, ethyl 2-methylpropanoate, acetic acid, and propyl methyl ketone in ST and BO samples and 2-methylbutanal, hexanal, and 2,3-pentanedione in SV samples. Therefore, SV resulted in the best quality squids and has substantial industrial application potential.

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“…Color can reflect the appearance of food samples and is highly dependent on food processing [24]. Figure 4 shows the color parameters of mackerel samples after the treatment of boiling, steaming, roasting and frying.…”

Section: Color Analysismentioning

confidence: 99%

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Sun

Wang

et al. 2020

Foods

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The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of R cal 2 and R cv 2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.Foods 2020, 9, 364 2 of 16 and texture characteristics. However, it is a challenge to characterize the water dynamics, protein denaturation and lipid oxidation during various thermal processes of Spanish mackerel. Therefore, it is vital to determine the effect of different cooking methods on protein and lipid state changes in Spanish mackerel. The states of protons from water, proteins, lipid and polysaccharide are highly related to fish muscle destruction and protein denaturation during thermal processes. Most of the protons coming from the water within the fish meat can be reflected through monitoring relaxation parameters by radio frequency with the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques [3]. The protons are chemically exchanged back and forth from water to macromolecules in fish meat, so that their transverse component of the magnetization vector can be measured by the spin-to-spin relaxation time (T 2 ). Different food samples have different relaxation time T 2 , and therefore the parameters of T 2 can reflect the change of physical attributes [4]. In addition, the MRI can provide visualized internal information of the food items during processing and storage [5]. At present, the non-destructive LF-NMR and MRI technology has exhibited prominent superiority in assessing food proton change during various food-processing methods, such as rehydration of sea cucumbers [6], drying of surf calm and chicken [7], cooking change of striped snakehead fish, and evalua...

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Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

Cited by 56 publications

References 36 publications

Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

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