Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat

Xu, Jicheng; Zhang, Min; Cao, Ping; Adhikari, Benu

doi:10.1016/j.lwt.2020.110168

Cited by 29 publications

(15 citation statements)

References 42 publications

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“…The LF‐NMR T 2 relaxation time in the range of 1–500 ms for the duck thigh meat exhibited basically three or four distinct populations (Figure 3). In related research results (Li, Wang et al., 2017; Xiong et al., 2020; Xu et al., 2020), the three or four peaks corresponding to the T 2 value were closely correlated with the three status of water, where both T 20 and T 21 were classified as the bound water. The first peak was denoted as T 20 with a short relaxation time centering at 0.1–1 ms while the second was the peak between 1‐10 ms, recorded as T 21 .…”

Section: Resultsmentioning

confidence: 75%

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Kuang

et al. 2021

Journal of Food Science

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High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (saltreduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. Practical Application: This work demonstrates potentially feasible to produce salt-reduced duck products.

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Section: Resultsmentioning

confidence: 75%

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Kuang

et al. 2021

Journal of Food Science

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“…It can be seen from Fig. 1 A to 1C that chicken cartilage collagen peptide can effectively prevent the strong degradation of myofibrils in chicken breast under the conditions of storage at 4 °C for 0 and 5 d and −18 °C for 20 d, so as to maintain the integrity of myofibril structure in chicken breast and have a positive impact on the quality and water retention of chicken breast [36] . UCP treatment properly maintained the integrity of chicken breast myofibril structure.…”

Section: Resultsmentioning

confidence: 98%

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Zou

Li²,

Yang³

et al. 2022

Ultrasonics Sonochemistry

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“…In recent years, various new sterilization techniques have emerged in the food industry, such as irradiation sterilization ( 6 ), ohmic-assisted thermal sterilization ( 7 ), ZnO nanoparticles combined with radio frequency pasteurization ( 8 ), and microwave-assisted thermal sterilization ( 9 ). Among them, the microwave-assisted thermal sterilization technology has been approved by the U.S. Food and Drug Administration for the commercial sterilization of pre-packaged food, which ensures long-term storage of food at room temperature ( 9 ).…”

Section: Introductionmentioning

confidence: 99%

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

Yang

Wang

et al. 2022

Front. Nutr.

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The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine and total amino acids. Low-field NMR revealed that the relative content of immobilized water after microwave and stepwise retort treatment was significantly higher than that after general retort treatment. The relative content of 1-octen-3-ol with characteristic mushroom aroma was significantly higher with microwave and stepwise retort heating than with general retort heating, while 2-pentyl-furan with poor taste was only detected with general retort heating. The muscle bundles subjected to microwave were neatly arranged, similar to those with no thermal sterilization. Overall, the meat quality after three thermal sterilization treatment was microwave > stepwise retort > general retort.

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Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat

Cited by 29 publications

References 42 publications

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

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