Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

Song, Yu; Huang, Feng; Li, Xia; Han, Dong; Zhao, Laiyu; Liang, Hong; Rui, Maoneng; Wang, Jipeng; Zhang, Chunhui

doi:10.1016/j.foodres.2021.110614

Cited by 55 publications

(28 citation statements)

References 41 publications

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“…Figure 4b and 4c show the corresponding signal intensities in pseudo-colored images. MRI intensities of samples B, C, D, E, and samples F, G, H, I, and J decreased signi cantly with increasing temperatures and holding times; MRI signal intensities of samples I and J were consistent with pseudo-colored images (Song et al 2021). Collectively, these observations con rmed that heat treatment signi cantly affected water distribution in krill meat.…”

Section: Mri Analysissupporting

confidence: 61%

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Sun

Lin

Ren

et al. 2022

Food Bioprocess Technol

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Antarctic krill (Euphausia superba) is an important source of biomass and high-quality protein. However, heat treatment of Antarctic krill negatively impacts its quality and compromises its utilization in the food industry. This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times.Findings indicate that at higher temperatures and holding times, hardness and cooking loss of Antarctic krill meat increased dramatically. The low-eld nuclear magnetic resonance (LF-NMR) analysis revealed that the loss of immobile water increased, whereas SDS-PAGE analysis showed that the content of myosin heavy chain decreased signi cantly, and that protein degradation occurred. Fourier transform infrared spectroscopy (FT-IR) and intrinsic uorescence spectra indicated that α-helix motifs were transformed into β-sheets, and that more hydrophobic groups were exposed. The scanning electron microscopy (SEM) results showed that Antarctic krill meat formed corrugated folded regions after heat treatment without forming a three-dimensional water-entrapped structure, which led to signi cant water loss, resulting in rapid deterioration Antarctic krill meat. These results provide the basis for a deeper understanding of processing characteristics of Antarctic krill meat.

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Section: Mri Analysissupporting

confidence: 61%

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Sun

Lin

Ren

et al. 2022

Food Bioprocess Technol

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“…The brightness and darkness of the images indicated the level of signal intensity; that is, the higher the hydrogen proton density, the brighter the image was, and, similarly, the darker regions of the image indicate the weaker intensity and lower density of the hydrogen proton. 23 During storage, the lower the hydrogen proton density, the less moisture was available to microorganisms and the less likely that the dough would deteriorate. The results show that the hydrogen proton density images of the −6, −9, and −12 °C samples were less bright than those of the 25, 0 and −3 °C samples.…”

Section: Resultsmentioning

confidence: 99%

“…Figure 2(b) shows the hydrogen proton density images ( 1 H‐MRI) of the moisture distribution in dough under subfreezing temperature and other temperatures. The brightness and darkness of the images indicated the level of signal intensity; that is, the higher the hydrogen proton density, the brighter the image was, and, similarly, the darker regions of the image indicate the weaker intensity and lower density of the hydrogen proton 23 . During storage, the lower the hydrogen proton density, the less moisture was available to microorganisms and the less likely that the dough would deteriorate.…”

Section: Resultsmentioning

confidence: 99%

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

et al. 2022

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BACKGROUND: In this paper, −6, −9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at −18 °C. RESULTS:The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in −18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at −9 and −12 °C was more tightly connected and the microstructure was similar to that at −18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at −18 °C for 1-6 weeks, and the preservation effect at −12 °C was closer to that at −18 °C. CONCLUSION: Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (−18 °C), which provides a new method for storage and transportation of frozen dough.

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“…Namely, the meat protein was thermally deformed during heating with decreased muscle fiber density, which caused water evaporation and fat loss, eventually increasing CL ( 26 ). Besides, the higher temperature resulted in more significant CL but less MC in cooked samples ( 27 ). The MC of braised pork with white sugar decreased significantly with the extension of stewing time, and the sample added with Siraitia grosvenorii fruit was significantly lower than that added with mogroside and stevia glycoside at 60 min of stewing time.…”

Section: Resultsmentioning

confidence: 99%

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

He¹,

Zhang

Yang

et al. 2022

Front. Nutr.

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This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork. When simmered for 60 min, the typical braised pork with white granulated sugar exhibited a significant cooking loss (CL) and little water content. Significantly more than in the group containing Siraitia grosvenorii, mogroside, and stevia glycoside, the Thiobarbituric acid (TBARS) value increased by 14.39% (P < 0.05). The sample in the group that included mogroside had a low CL rate. After 40 min of stewing, the lean pork has the highest L* value, but the 60-min stew sample is nicely colored and stretchy. Mogroside can prevent protein, and lipid oxidation, is thermally stable and reduces CL during stewing. Additionally, Siraitia grosvenorii and stevia glycosides help prevent oxidation from intensifying during stewing. When Siraitia grosvenorii is added, lipid oxidation is significantly inhibited, and stevia glycosides are more beneficial for enhancing meat color. With an increase in heating time, the fatty acids in braised pork reduced; the unsaturated fatty acid (UFA) of the Siraitia grosvenorii fruit (SF) and mg group also fell somewhat, and the UFA: SFA ratio was higher than that of the white sugar (WS) group. The SFA content of the braised meat in the stevia glycoside group was higher than that of the WS group. In all, 75 volatile flavor elements in braised pork were discovered by Gas chromatography-ion mobility spectrometry (GC-IMS). The sweetener increased alcohols, esters, and acids in the braised pork. As stewing time increased, ketones decreased, but aldehydes and esters increased. The pork formed antioxidant peptides with great nutritional value after cooking. Braised pork with mogroside and stevia glycoside additions primarily have some protein color protection and antioxidant effects. This study may offer fresh perspectives on applying natural sweeteners and enhancing braised pork’s flavor.

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Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

Cited by 55 publications

References 41 publications

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

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