Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

Qian, Shuyi; Li, Xia; Wang, Hang; Mehmood, Waris; Zhong, Ming; Zhang, Chunhui; Blecker, Christophe

doi:10.1016/j.jfoodeng.2019.06.013

Cited by 116 publications

(68 citation statements)

References 52 publications

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“…The solubility of myofibrillar protein increased with the aging period up to day 7 and then did not change significantly. This is related to the characteristics of myofibrillar proteins [ 38 , 39 ]. During aging, myofibrillar protein bonds were weakened and more protein hydrolysis was released, which resulted in higher MPS [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Feng

Zhang

Sun

et al. 2020

Foods

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This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.

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Section: Resultsmentioning

confidence: 99%

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Feng

Zhang

Sun

et al. 2020

Foods

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“…T 21 represents the bound water tightly combined with macromolecules, T 22 represents the non-flowing water fixed in the myofibrils, and T 23 represents the free water outside the myofibrils. [35] The amplitude of T 2 reflects the bonding strength between water and muscle tissue, and a large signal density indicates high water mobility. [16] It can be seen from the figure that with the extension of storage time, T 21 remained basically unchanged, T 22 decreased significantly, and T 23 increased significantly.…”

Section: Low-field Nuclear Magnetic Resonance (Lf-nmr) Relaxation Time (T 2 ) and Moisture Distributionmentioning

confidence: 99%

Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins

Wang

Xie

2021

International Journal of Food Properties

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This study aims to investigate a new method of glazing for improving the storage quality of frozen horse mackerel. Specifically, this study explored the effect of double-glazing with theaflavins on the quality of horse mackerel stored at −20°C for 28 weeks by comparing with unglazed and those single glazed with theaflavins. Chemical indicators were used to assess deterioration during storage, the water-holding capacity (WHC), weight loss, drip loss, and low-field nuclear magnetic resonance (LF-NMR) were used to analyze the water retention of fish and water migration in tissues. The water retention analysis results showed that double-glazing can maintain higher WHC, T 22 values and lower weight loss, drip loss, T 23 values at the end of storage. Chemical analysis results showed that double-glazing combined with theaflavins was highly effective in maintaining lower TVB-N, FAAs, MDA values, and higher SH, IFI values in frozen horse mackerel, especially theaflavins as inner layer glazed material, perhaps due to the synergistic effect of anticrushing and antioxidant abilities. Therefore, the double-glazing with TF inner layer was more effective in controlling quality changes of frozen horse mackerel.

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“…Due to heavy absorption of salt, the losses of water in salted meat products were primarily due to immobilized water [23,25]. In addition, it was previously reported that the binding capacity between protein and water was effectively retained under low voltage electrostatic field (2.5 kv) [26]. In the current study, the results showed that enhanced water release during storage was supposed to be the result of protein denaturation, which causes meat products to lose their ability to retain water [27], especially when stored for longer periods.…”

Section: Moisture Contentmentioning

confidence: 99%

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

Xie

et al. 2020

Foods

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The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.

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Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

Cited by 116 publications

References 52 publications

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

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