Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Xie, Yong; Chen, Bo; Guo, Jie; Nie, Wen; Zhou, Hui; Li, Peijun; Zhou, Kai; Xu, Baocai

doi:10.1016/j.meatsci.2021.108527

Cited by 50 publications

(20 citation statements)

References 54 publications

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“…Various proteases disrupt myofibrils and proteins, leading to decreased hardness and springiness of the muscle tissue. Degradation of the main proteins, myosin and actin can be avoided by electrostatic field treatment (Xie et al ., 2021). The hardness and springiness of the 10 and 15 kV/m groups were significantly different from the control group ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effects of HVEF treatment on the physicochemical properties and bacterial communities of Larimichthys crocea fillets during refrigerated storage

Qian

Pan

Shao

et al. 2022

Int J of Food Sci Tech

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This study investigated the effects of a high voltage electrostatic field (HVEF) on the physicochemical properties and bacterial communities of Larimichthys crocea (L. crocea) fillets. HVEF-treated samples (5, 10 and 15 kV/m) and control samples (0 kV/m) were stored at À1 AE 0.5 °C for 0, 4, 8, 12, 16, 20 and 24 days. Compared with the control group, the HVEF-treated groups (10 and 15 kV/m) had less muscle fibre damage and better tissue structures. In addition, HVEF treatment delayed the decrease in springiness and hardness, improved the quality of fish during refrigerated storage and effectively extended the shelflife of L. crocea fillets. The HVEF-treated groups had a considerably lower total viable count (TVC) than the control group. Furthermore, high-throughput sequencing revealed that HVEF treatment reduced the relative abundance of Shewanella by 21.48% at 8th day, implying that spoilage bacteria growth was inhibited. The results indicated that HVEF treatment could be used as a new technology in the fish processing industry to delay L. crocea fillet deterioration.

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Section: Resultsmentioning

confidence: 99%

Effects of HVEF treatment on the physicochemical properties and bacterial communities of Larimichthys crocea fillets during refrigerated storage

Qian

Pan

Shao

et al. 2022

Int J of Food Sci Tech

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“…As previously described ( 17 ), 2.5% glutaraldehyde-fixed isolated myofibrils were fixed with 1% osmium tetroxide (OsO4) for 2 h, and then dehydrated with ethanol gradient, followed by embedded with resin. After set in a 60°C incubator for 48 h, the solidified tissue was made into an ultrathin section, and then subjected to double electron staining of uranyl acetate-lead citrate.…”

Section: Methodsmentioning

confidence: 99%

Dietary Valine/Isoleucine Ratio Impact Carcass Characteristics, Meat Edible Quality and Nutritional Values in Finishing Crossbred Duroc × Landrace × Yorkshire Pigs With Different Slaughter Weights

Wang

Zhang

et al. 2022

Front. Nutr.

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The aim of this study was to investigate effects of dietary ratio of valine to isoleucine [R(V/I)] on carcass characteristics and meat quality of finishing pigs and whether slaughter weight influence the effect. We carried out a 2 × 3 factorial trial with two slaughter weight (105 vs. 130 kg) and three R(V/I) (0.58, 1.23, and 2.60 at 75–100 kg body weight, and 0.70, 1.24, and 2.39 at 100–135 kg body weight for L-, N- and H-R (V/I), respectively). Data show that increasing slaughter weight significantly increased meat color (a*45 min and b*45 min), drip loss and shear force (P < 0.05). Meanwhile, increasing slaughter weight reduced sarcomere length, the proportion of protein-bound water, and most kinds of muscular total amino acid contents except for tryptophan and arginine, while increased contents of muscular free lysine, tryptophan, leucine, isoleucine, valine, alanine, and arginine in the M. longissimus thoracis (P < 0.05). Health lipid indices based on fatty acid composition of intramuscular lipid were improved as the slaughter weight increased (P < 0.05). Notably, pigs received N-R (V/I) diet improved carcass traits in terms of thinner backfat thickness and higher fat-free lean index, as well as increased meat flavor-contributing amino acids at the cost of reduced intramuscular fat content and increased shear force of cooked meat compared with the pigs fed L-R (V/I) and H-R(V/I) diets (P < 0.05). H-R (V/I) diet decreased ultimate pH value and sarcomere length of the skeletal muscle but increased the proportion of free water (T23), consequently, increased drip loss and cooking loss of fresh meat in pigs (P < 0.05). In conclusion, both slaughter weight and dietary ratio of valine to isoleucine exerted significant impacts on carcass characteristics, meat quality and nutrition values. In particular, carcass traits and meat color of lighter pigs were more susceptible to the influence of dietary R (V/I) relative to heavier pigs.

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“…Holes and sponge-like texture in muscle foods can be produced by crystallization, increasing the surface exposed to oxygen [ 57 ] ( Table 1 ). Moreover, the release of the heme or non-heme iron has been observed due to freezing, as a result of the oxidative cleavage of the porphyrin ring of myoglobin, leading to increased oxidation [ 79 , 80 ].…”

Section: Factors Affecting Protein Oxidationmentioning

confidence: 99%

“…Anaerobic vacuum storage showed reduced levels of carbonyl formation and the absence of metmyoglobin oxidation compared to aerobic storage, preserving the meat properties for up to 28 days in refrigerated storage conditions [ 64 ] ( Table 1 ). Other techniques such as the application of high pressure, magnetic fields, or electrostatic fields have been used for improving the quality and shelf-life of meats intended for prolonged periods of storage [ 4 , 80 ]. Low voltage electrostatic fields have been shown to be successful in reducing total carbonyl content and sulfhydryl content loss in prepared beef steaks when stored in frozen conditions for long periods of time [ 80 ].…”

Section: Factors Affecting Protein Oxidationmentioning

confidence: 99%

“…Other techniques such as the application of high pressure, magnetic fields, or electrostatic fields have been used for improving the quality and shelf-life of meats intended for prolonged periods of storage [ 4 , 80 ]. Low voltage electrostatic fields have been shown to be successful in reducing total carbonyl content and sulfhydryl content loss in prepared beef steaks when stored in frozen conditions for long periods of time [ 80 ].…”

Section: Factors Affecting Protein Oxidationmentioning

confidence: 99%

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Protein Oxidation in Muscle Foods: A Comprehensive Review

et al. 2021

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Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.

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Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Cited by 50 publications

References 54 publications

Effects of HVEF treatment on the physicochemical properties and bacterial communities of Larimichthys crocea fillets during refrigerated storage

Effects of HVEF treatment on the physicochemical properties and bacterial communities of Larimichthys crocea fillets during refrigerated storage

Dietary Valine/Isoleucine Ratio Impact Carcass Characteristics, Meat Edible Quality and Nutritional Values in Finishing Crossbred Duroc × Landrace × Yorkshire Pigs With Different Slaughter Weights

Protein Oxidation in Muscle Foods: A Comprehensive Review

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