Article
Food Science & Technology
Bo Wang, Fangfei Li, Nan Pan, Baohua Kong, Xiufang Xia
Summary: The study showed that ice structuring protein (ISP) significantly inhibits the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw cycles, including improvements in hardness and springiness, reduction in thawing loss, inhibition of moisture migration, and protection of microstructure. Additionally, ISP also helps in lowering levels of harmful substances in the patties, indicating its potential benefits in meat products.
Article
Chemistry, Applied
Mingtang Tan, Zhaoyang Ding, Jun Mei, Jing Xie
Summary: This study aimed to investigate myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles and propose a mitigation strategy. The findings showed that as the number of freeze-thaw cycles increased, protein molecules unfolded and formed larger aggregates, leading to structural integrity disruption. Addition of cellobiose could effectively inhibit pH changes and minimize freeze-thaw damage to myofibrillar protein, making it a potential new cryoprotectant.
Review
Food Science & Technology
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hyunjin Kyoung, Samooel Jung
Summary: Freezing meat can cause denaturation of proteins, affecting the overall quality of the product. Cold denaturation and protein oxidation occur at typical freezing temperatures. To maintain the quality of meat products, it is important to choose an appropriate freezing temperature and avoid temperature fluctuations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Nan Pan, Yifan Hu, Ying Li, Yanming Ren, Baohua Kong, Xiufang Xia
Summary: The thermal stability and structure of myofibrillar protein in pork patties changed with increasing freeze-thaw cycles, with higher fat content leading to more significant alterations.
Article
Food Science & Technology
Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu, Xinyan Peng
Summary: The effects of whey protein hydrolysates on the oxidative stability, aggregation behavior, and water-holding capacity of pork patties during freeze-thaw cycles were investigated. The addition of WPH improved the oxidative stability and water-holding capacity, while reducing protein aggregation. 15% WPH had the most significant effects, similar to 0.02% BHA.
Article
Food Science & Technology
Sanjun Jin, Min Wang, Hao Yang, Anshan Shan, Xingjun Feng
Summary: Resveratrol supplementation was found to inhibit protein oxidation and improve the protein structure of duck breast muscle stored under specific conditions, with the dietary inclusion of 300-400 mg/kg being more effective.
Article
Food Science & Technology
Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, Xinyan Peng
Summary: Whey protein hydrolysate (WPH) has shown breakthrough in inhibiting oxidative deterioration and improving meat product quality. The study revealed that fraction I (FI) from WPH could stabilize the structure of myofibrillar proteins (MP) and effectively inhibit protein oxidation, preserving the functional properties of MP.
Article
Engineering, Chemical
Mingtang Tan, Zhaoyang Ding, Jing Xie
Summary: This study investigated the relationship between freeze-concentration and myofibrillar protein denaturation during freezing, and found that cellobiose has an inhibitory effect on freeze-concentration, leading to a more uniform solute distribution and reduced protein aggregation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Lixin Chang, Ying Li, Xue Bai, Xiufang Xia, Weidong Xu
Summary: The properties of chitosan ice coating and its inhibitory effect on the quality deterioration of quick-frozen fish balls during repeated freeze-thaw cycles were studied. Increase in chitosan concentration led to higher viscosity and ice coating rate, while lower water vapor permeability, water solubility, and transmittance. 1.5% chitosan was found to be the optimal coating for freeze-thaw quick-frozen fish balls. Total volatile base nitrogen (TVB-N) values, frost production, and free water content increased significantly with an increase in freeze-thaw cycles, while whiteness values, textural properties, and water-holding capacity (WHC) decreased. The chitosan ice coating effectively reduced water loss, ice crystallization and recrystallization, and pores of the samples, thereby inhibiting the quality deterioration.
Article
Food Science & Technology
Xiangwei Zhu, Minglang Zhu, Diheng He, Xueyin Li, Liu Shi, Lan Wang, Jianteng Xu, Yi Zheng, Tao Yin
Summary: CMCO exhibited a cryoprotective effect on frozen surimi by inhibiting protein denaturation and improving gel properties. High-DS-CMCO showed better cryoprotective effects and resulted in competitive gelling properties and sensory acceptability compared to a commercial cryoprotectant. This study provides insights into the use of ampholytic oligosaccharides as food cryoprotectants.
Article
Biochemistry & Molecular Biology
Fangfei Li, Xin Du, Yanming Ren, Baohua Kong, Bo Wang, Xiufang Xia, Yihong Bao
Summary: This study explored the cryoprotective effect of ice structuring protein (ISP) on myofibrillar protein (MP) in frozen pork patties, revealing that ISP improved the aggregation behavior and structural stability of MP. Addition of ISP resulted in a more stable MP aggregation system with uniform particle size distribution and higher zeta potential. ISP treated patties showed decreased surface roughness and carbonyl content of MP, increased free amino content, and improved secondary and tertiary structure stability. Overall, ISP has the potential to enhance MP aggregation and structural stability during frozen storage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Huiyun Zhang, Xinling Li, Shuoshuo Sun, Yuantu Wang, Ziyan Li, Huaibin Kang, Xinyan Peng
Summary: The effect of carboxymethyl chitosan (CMCH) on the oxidation stability and gel properties of myofibrillar protein (MP) from frozen pork patties was investigated. CMCH effectively inhibited the denaturation of MP induced by freezing, improving the protein solubility and reducing carbonyl content, loss of sulfhydryl groups, and surface hydrophobicity. Additionally, CMCH enhanced water mobility, reduced water loss, and improved the whiteness, strength, and water-holding capacity of MP gels. It also stabilized the micro-structure of the gel and maintained its relative integrity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Nan Pan, Chunhui Dong, Xin Du, Baohua Kong, Jinyan Sun, Xiufang Xia
Summary: The study evaluated the quality changes of quick-frozen patties with different fat contents and freeze-thaw cycles, showing that repeated freeze-thaw cycles accelerated the deterioration of patty quality and rendered them unacceptable after 3 cycles.
Article
Food Science & Technology
Sunjie Yan, Zhiyin Du, Ruonan Feng, Jun Li, Dawei Yu, Wenshui Xia, Yanshun Xu
Summary: In this study, silver carp myofibrillar proteins (MP) with different molecular states were constructed by the addition of NaCl and fracture degree of muscle fibres. The results showed that salt-dissolved MP exhibited higher oxidation level and improved freeze-thaw stability. Addition of salt and broken muscle fibres influenced the properties and stability of MP.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg
Summary: This study found that freezing rate at -3°C had significant effects on myofibrillar proteins in the short term, but these effects gradually diminished and disappeared over time.
Article
Food Science & Technology
Qiang Wang, Qian Chen, Jianhang Xu, Fangda Sun, Haotian Liu, Baohua Kong
Summary: This study evaluated the effects of modified atmosphere packaging (MAP) with different CO2 concentrations on the bacterial community and shelf-life of smoked chicken legs. The results showed that MAP treatments improved the color and hardness of the legs, and reduced yellowness, luminance, and lipid oxidation. In addition, MAP treatments effectively inhibited bacterial growth, delayed spoilage, and extended the shelf-life of the samples.
Article
Food Science & Technology
Xin Li, Chuanai Cao, Dongxue Yuan, Qian Liu, Jinhai Zhao
Summary: In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results showed that the addition of CaCl2 significantly enhanced the physical properties and viscosity of the hydrogels, while reducing their lightness and whiteness values. The appropriate levels of CaCl2 also improved the oxidative stability of the filled hydrogels, but higher levels resulted in negative effects.
Article
Food Science & Technology
Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen, Baohua Kong
Summary: The influence of using KCl to replace NaCl on the quality of bacon was investigated. The results showed that increasing the substitution rate led to changes in sensory characteristics and chemical composition of the bacon.
Article
Food Science & Technology
Xiang-Ao Li, Baohua Kong, Rongxin Wen, Huiping Wang, Mengtong Li, Qian Chen
Summary: The effects of different yeast strains on the taste and odour profiles of reduced-salt dry sausages were investigated. Inoculation of specific yeast strains compensated for the lack of saltiness and umami tastes and resulted in an odour profile similar to traditional dry sausages. Volatile analysis showed higher levels of certain compounds in the inoculated sausages. Sensory evaluation confirmed the positive contribution of the yeast strains to the aroma and saltiness of reduced-salt dry sausages. Overall, P. kudriavzevii and D. hansenii can be used as effective starter cultures to improve the flavour of reduced-salt dry sausages.
Article
Food Science & Technology
Hui Wang, Jianhang Xu, Baohua Kong, Qian Liu, Xiufang Xia, Fangda Sun
Summary: The protease generated from Staphylococcus xylosus A2 isolated from Harbin dry sausages was purified and characterized. It showed the highest relative activity at pH 6.0 and 50 degrees C, while maintaining stability within pH 4.0-8.0 and temperatures of 20-50 degrees C. The protease's activity was enhanced by Ca2+ and Zn2+ ions, and it exhibited better catalytic properties at 40 degrees C. Additionally, the hydrolysate obtained from the protease was non-cytotoxic to HEK-293 cells. These findings provide insights into the enzymatic characterization of S. xylosus A2 protease and its potential application in fermented meat products.
Article
Food Science & Technology
Hongsheng Chen, Deyin Pan, Hongzhen Du, Jinming Ma, Baohua Kong, Jingjing Diao
Summary: This study investigated the flavor differences among different parts of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The combination of electronic tongue and electronic nose could effectively distinguish the flavor differences between the different parts of JPGC and CGC. The content of total free amino acids and amino acids contributing to sweet and fresh flavors were higher in JPGC than CGC. Sensory evaluation indicated that JPGC had a better texture, odor, and taste compared to CGC.
Article
Food Science & Technology
Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu, Jinhai Zhao
Summary: The combination of L-Arginine and potassium carbonate can act as a viable phosphate replacer in phosphate-free frankfurters, improving their quality characteristics and retarding lipid oxidation during storage. The optimal combination was found to be 0.1% L-Arginine and 0.15% potassium carbonate.
Article
Food Science & Technology
Hongzhen Du, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, Baohua Kong
Summary: This study investigated the physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon. The results showed that the type of vegetable oil used affected the color of the fried bacon but not the flavor and taste. To reduce HAA concentrations, the selection of appropriate vegetable oil should be considered.
Article
Food Science & Technology
Jia Feng, Baohua Kong, Fangda Sun, Xiufang Xia
Summary: Potato dietary fiber (PDF) improves the quality and nutritional value of chicken patties, by inhibiting dimensional change, improving binding properties, and promoting a more homogeneous meat-protein structure.
Editorial Material
Food Science & Technology
Huiping Wang, Qian Chen, Baohua Kong
Article
Food Science & Technology
Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao, Qian Liu
Summary: This study investigated the effects of different concentrations of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results showed that AMG incorporation improved the emulsion stability, texture, and rheological characteristics of frankfurters, with the optimal concentration being 0.3%. Hydrogen bonds and disulphide bonds were the main molecular forces in the presence of AMG. Microstructural analysis revealed more uniform and dense microstructures in frankfurters with AMG supplementation. Additionally, AMG incorporation increased the in vitro protein digestibility of frankfurters. These findings have practical implications for the production of emulsified meat products.
