Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork

Zhou, Yajun; Hu, Mengqing; Wang, Lu

doi:10.1016/j.foodchem.2022.132872

Cited by 33 publications

(21 citation statements)

References 37 publications

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“…Such difference in muscle fiber arrangement might be the reason behind the difference in hardness, elasticity and chewiness values ( 32 ). Besides, the muscle fibers of microwaved sample were arranged in the most disorder manner, probably related to the principle of microwave heating, ultimately improving the tenderness of scallop muscle ( 15 ). Unlike frying, boiling or roasting, where the transmission of heat takes place through conduction from outside to inside of the material being heated, microwave system heats food through water molecular friction ( 30 ), which involves fast high-frequency vibrations and molecular polarization ( 33 ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

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Section: Resultsmentioning

confidence: 99%

“…For microstructure analysis, samples were cut into cubes (5 mm × 5 mm × 1 mm) and fixed on the sample support using a double-sided adhesive tape. The sample was viewed through scanning electron microscope (SU8010, Hitachi, Japan) at 500× magnification after coating with gold under vacuum ( 15 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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“…It was previously reported that the addition of sodium tripolyphosphate promoted the dissociation of actomyosin to myosin in meat, which had a strong water retention capacity, thereby increasing the water retention of chicken ( 8 , 37 ). The mechanical action of tumbling marination promoted relaxation of the muscle tissue, and the fascia tissue was partially destroyed, allowing the marinade to penetrate into the meat more quickly ( 9 , 13 ). The widening of muscle fiber gaps allowed the chicken to maintain more water.…”

Section: Resultsmentioning

confidence: 99%

“…Marination has been known as an important step in meat processing. It is often used to tenderize, increase water retention, and improve overall meat quality ( 8 , 9 ). Immersion marination is a traditional method of marinating and refers to the soaking of meat into marinades which are comprised of water, salts, phosphate, flavoring, and other ingredients.…”

Section: Introductionmentioning

confidence: 99%

“…The immersion marination is slow and uneven in salt penetration, which affects the quality of the product. In order to make marination more efficient, a series of meat marination technologies have been developed, including muti-needle injection, ultrasound-assisted marination, massaging, tumbling, or vacuum tumbling ( 9 – 11 ). Tumbling is a well-known physical-mechanical treatment method, and it can rupture muscular cell membranes for marinade easily penetrated and shorten the marination time ( 12 ).…”

Section: Introductionmentioning

confidence: 99%

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A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Guo

Chen

et al. 2022

Front. Nutr.

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Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and denaturation of Xueshan chicken. Results showed that vacuum tumbling significantly increased the marinating rate of chicken, tenderness, meat texture, and water retention. Meanwhile, vacuum tumbling decreased total sulfhydryl content alongside an increased protein surface hydrophobicity and free sulfhydryl content, indicating that vacuum tumbling elevated the degree of protein denaturation. Further, the peak area corresponding to the relaxation time T22 after vacuum tumbling was significantly higher than that of immersion marination, suggesting that the stability of the immobilized water of chicken was reduced by vacuum tumbling. Compared to immersion marination, vacuum tumbling improved myofibril fragmentation index (MFI) presenting fewer myofibrillar protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel and more damaged muscular cells. Overall, vacuum tumbling could improve the marination absorptivity, protein degradation, and denaturation, resulting in changes in myofibril structure and meat quality of Xueshan chicken.

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Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

Alak,

Kara,

Akköse

et al. 2023

J Sci Food Agric

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BackgroundTemperature, which affects numerous physiological processes, has been described as the 'main ecological factor' for fish. The aim of this modelling study is to explore the impact of climate‐induced temperature changes on fish fillet quality and shelf life.ResultsThe obtained results showed that temperature stress in rainbow trout effects ash and moisture and inhibits myofibril fragmentation in fillet. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and significant increases in the total amount of omega 3 (∑n3) and 22:6n‐3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water holding capacity, water activity, pH, lactic acid and glycogen levels in fillets, while it had a positive effect on the delay of microbial spoilage especially in cold storage.ConclusionThis study suggest that the effects of climate change on products quality and shelf life infish take specific research community attention. However, it also highlights knowledge gaps to guide future research in this emerging field.This article is protected by copyright. All rights reserved.

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Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork

Cited by 33 publications

References 37 publications

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

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