Journal of Muscle Foods最新文献_第3页

RELATIONSHIP BETWEEN OFF-FLAVOR DESCRIPTORS AND FLAVOR SCORES IN BEEF FROM CATTLE RAISED ON NATURAL PASTURE 天然牧场饲养的牛肉异味描述符与风味评分的关系

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00192.x

V. MUCHENJE, M. CHIMONYO, K. DZAMA, P.E. STRYDOM, T. NDLOVU, J.G. RAATS

ABSTRACT

The objective of the current study was to determine the relationship between off-flavor descriptors and flavor scores in beef aged for 2 and 21 days from Nguni, Bonsmara and Angus steers raised on natural pasture. Fifteen steers each of Bonsmara and Angus and 25 steers of Nguni were kept at the University of Fort Hare Farm for 12 months until slaughter. The M. longissimus thoracis et lumborum was sampled postmortem for flavor evaluation. There were associations (P < 0.05) between off-flavor descriptors and off-flavor scores, off-flavor descriptors and aroma scores. There were, however, no (P > 0.05) associations between beef from the three cattle breeds and off-flavor descriptors, flavor scores and off-flavor descriptors, aging periods and off-flavor descriptors. It can be concluded that off-flavor description is uniform across breeds and aging periods. Furthermore, off-flavor description is related to off-flavor scores and aroma scores.

PRACTICAL APPLICATIONS

Flavor is one of the components of sensory evaluation that affect beef acceptability by consumers. In lean meat, thermal oxidation of long-chain fatty acids occurs, thereby leading to undesirable aroma/flavor formation, which may affect meat palatability. Off-flavors are undesirable and negatively affect the consumers’ decision on purchasing beef. Therefore, flavor evaluation should include off-flavor and its descriptors. Off-flavors develop with aging and it is therefore important to establish when meat should be consumed after slaughter. When examining factors that affect off-flavor production, it may be more beneficial to look at the total number of samples that are detected with off-flavors rather than the sensory off-flavor score only. Establishing relationships between breed, aging, flavor scores and off-flavor descriptors is therefore important in meat production and consumption.

摘要本研究的目的是确定天然牧场饲养的恩古尼、邦斯马拉和安格斯阉牛2日龄和21日龄牛肉的异味描述符与风味评分之间的关系。邦斯马拉和安格斯各15头阉牛和恩古尼各25头阉牛在福特黑尔大学农场饲养了12个月，直到屠宰。胸腰椎最长分枝杆菌死后取样进行风味评价。非风味描述词与非风味评分、非风味描述词与香气评分之间存在显著的相关性(P < 0.05)。然而，三个牛品种的牛肉与异味描述符、风味评分和异味描述符、老化期和异味描述符之间没有(P > 0.05)相关。由此可见，不同品种和不同陈年期的猪对异味的描述是一致的。此外，异味描述与异味分数和香气分数有关。风味是影响消费者对牛肉接受程度的感官评价指标之一。在瘦肉中，长链脂肪酸发生热氧化，从而导致不良的香气/风味形成，这可能影响肉的适口性。变质是不可取的，会对消费者购买牛肉的决定产生负面影响。因此，风味评价应包括非风味及其描述符。随着时间的推移，肉会产生异味，因此确定屠宰后的食用时间很重要。在检查影响异味产生的因素时，查看被检测出异味的样品总数可能比仅查看感官异味得分更有益。因此，在肉类生产和消费中建立品种、陈酿、风味评分和异味描述符之间的关系非常重要。

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引用次数: 17

MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK 肌肉纤维类型和出现苍白、柔软、渗出的猪肉

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00197.x

J.D. GOLDING-MYERS, C.D SHOWERS, P.J. SHAND, B.W.C. ROSSER

ABSTRACT

Pale, soft, exudative (PSE) pork is a problem in the meat industry. Previous studies have shown that PSE pork results from accelerated postmortem muscle metabolism, perhaps related to a preponderance of type 2b muscle fibers. The present study further elucidates the role of fiber type complement in PSE pork. Immunocytochemical and histochemical techniques were used to characterize fibers as type 1, 2a, 2×or 2b in PSE and normal longissimus muscle. The number, size and percent of total muscle cross-sectional area of each fiber type were determined. No significant differences in size, number or percent of total area of any fiber type were found between PSE and normal pork. This suggests that the relative abundance of any given fiber type is not wholly responsible for the occurrence of PSE pork. Consistent with PSE water loss, however, the fibers from PSE pork were on average significantly smaller than those from normal pork.

PRACTICAL APPLICATIONS

Pale, soft and exudative (PSE) meat continues to be a major problem for the pork industry. The present study provides important insights into the role of muscle fiber type in this condition. Unlike many previous studies, we examine the presence of all four primary fiber types (1, 2a, 2× and 2b) in normal and PSE pork. We determine that the relative abundance of any given fiber type cannot be entirely responsible for the occurrence of PSE pork. Also the smaller average size of fibers from PSE pork is consistent with water loss from the tissue, and has the potential to be used as an additional criterion for identifying PSE pork.

苍白，软，渗出(PSE)猪肉是肉类行业的一个问题。先前的研究表明，PSE猪肉的结果是死后肌肉代谢加速，可能与2b型肌纤维的优势有关。本研究进一步阐明了纤维型补体在PSE猪肉中的作用。采用免疫细胞化学和组织化学技术对PSE和正常最长肌中的1、2a、2×or 2b型纤维进行了表征。测定各组纤维的数量、大小和占肌肉总截面积的百分比。PSE猪肉和普通猪肉在纤维的大小、数量或占总面积的百分比上没有显著差异。这表明，任何特定纤维类型的相对丰度并不是导致PSE猪肉发生的全部原因。然而，与PSE失水一致的是，PSE猪肉的纤维平均比普通猪肉的纤维小得多。实际应用苍白，软和渗出(PSE)肉仍然是一个主要问题的猪肉行业。目前的研究为肌肉纤维类型在这种情况下的作用提供了重要的见解。与之前的许多研究不同，我们在正常猪肉和PSE猪肉中检测了所有四种主要纤维类型(1,2a, 2x和2b)的存在。我们确定，任何特定纤维类型的相对丰度都不能完全负责PSE猪肉的发生。此外，PSE猪肉纤维的平均尺寸较小与组织中的水分损失一致，并且有可能用作识别PSE猪肉的附加标准。

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引用次数: 5

CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT LACTIC ACID BACTERIA ISOLATED FROM COOKED SAUSAGES AS BIOPROTECTIVE CULTURES 从熟香肠中分离的耐热乳酸菌作为生物保护培养物的特性和鉴定

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00206.x

NORMA L. RAMÍREZ-CHAVARÍN, CARMEN WACHER-RODARTE, M. LOURDES PÉREZ-CHABELA

ABSTRACT

Lactic acid bacteria (LAB) are employed in meat products preservation and fermentation. Some strains can survive thermal treatment in cooked meat products, where their bioprotective properties can be used to inhibiting other spoilage flora. A total of 68 presumptive LAB were isolated from commercial cooked sausages collected in Mexico City supermarkets. Based on biochemical tests, 22 strains were selected and their thermotolerant capacity and D_T values were determined in water baths. Only 10 strains were considered as thermotolerant after survive thermal treatments (70C at 30 min). Thermotolerant strains were identified by both phenotypic (API system) and genotypic (16S rRNA) analysis. The genera identified were Pediococcus, Lactobacillus, Aerococcus and Enterococcus. Differences in phenotypic and genotypic in some strains were found, because of a close phylogenetic proximity between the strains. Nonetheless, all the identified thermotolerant LAB strains are natural microflora of meat products and can be employed as bioprotective strains inoculating them before thermal processing in cooked meat products.

PRACTICAL APPLICATIONS

The isolation and identification of LAB strains as the native and dominant flora of meat and meat products could be useful in the looking of bacteria as bioprotective cultures, as LAB inhibit other spoilage and pathogen microorganisms. Thermotolerant capacity of these LAB isolated from cooked meat products is important as the application of these strains as starters during processing before thermal treatment ensures their role as dominant flora during storage. In addition, the potential probiotic of these thermotolerant LAB strains can be useful in functional cooked meat products manufacture.

乳酸菌(LAB)用于肉制品的保存和发酵。一些菌株可以在熟肉制品的热处理中存活，它们的生物保护特性可以用来抑制其他腐败菌群。从墨西哥城超市收集的商业煮熟香肠中共分离出68种推定的实验室。在生化试验的基础上，选取22株菌株，测定其在水浴中的耐温能力和DT值。只有10株菌株在热处理(70℃，30分钟)后被认为是耐热的。通过表型分析(API系统)和基因型分析(16S rRNA)对耐高温菌株进行鉴定。鉴定出的属有Pediococcus、Lactobacillus、Aerococcus和Enterococcus。在一些菌株中发现了表型和基因型的差异，因为菌株之间的系统发育接近。尽管如此，所鉴定的耐高温LAB菌株均为肉制品的天然菌群，可作为熟肉制品热处理前接种的生物保护菌株。分离和鉴定作为肉类和肉制品原生和优势菌群的乳酸菌菌株，可以用于寻找作为生物保护培养物的细菌，因为乳酸菌可以抑制其他腐败微生物和病原体微生物。这些从熟肉产品中分离出来的乳酸菌的耐热能力很重要，因为在热处理前的加工过程中，这些菌株作为发酵剂的应用确保了它们在储存过程中作为优势菌群的作用。此外，这些耐热LAB菌株的潜在益生菌可用于功能性熟肉制品的生产。

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引用次数: 23

CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA-IRRADIATED CAMEL MEAT 伽玛辐照骆驼肉的化学品质、感官特性及超微结构变化

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00207.x

AZIZ ALAH FALLAH, HOSSEIN TAJIK, AMIR ABBAS FARSHID

ABSTRACT

This study was set out to determine the chemical quality, sensory attributes and ultrastructural changes of irradiated camel meat. Aerobically-packaged fresh camel meat samples (Biceps femoris muscles) were subjected to gamma irradiation at doses of 0 (control), 1.5 and 3.0 kGy and stored at 4 ± 1C for 15 days. Irradiation had no significant effects (P > 0.05) on proximate composition, total volatile nitrogen (TVN) and cooking loss but significantly (P < 0.05) increased lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). Also, refrigerated storage significantly (P < 0.05) increased TVN, cooking loss and TBARS of non-irradiated and irradiated samples. This study showed that irradiation had no significant effects (P > 0.05) on the sensory attributes of raw and cooked camel meat. The irradiated samples were more acceptable during storage. At ultrastructural observation, transmission electron micrographs showed structural changes of myofibrils in irradiated samples when compared with non-irradiated ones. Moreover, the mean size of sarcomere length of irradiated samples was significantly (P < 0.05) shorter than that of non-irradiated camel meat.

PRACTICAL APPLICATIONS

Meat is a rich nutrient matrix that provides suitable media for growth and proliferation of common spoilage and pathogenic microorganisms. The shelf-life of fresh meat under chilled states is limited to a few days. The freezing techniques have the advantage of providing prolonged shelf-life but are expensive and inadequate and also have adverse effects on the texture of the product, which reduce the consumer acceptability. Thus, the need is evident for new and more efficient preservation technologies for prolongation of shelf-life with minimum adverse effects on the general acceptability of the product. As a practical and efficient method, irradiation technique can extend the shelf-life and improve the safety of meat. In this research, detailed effects of gamma irradiation on the chemical, structural and sensory characteristics of fresh camel meat is investigated in order to enhance its storage life with high consumer acceptability in commercial scales.

摘要:本研究旨在测定辐照后骆驼肉的化学品质、感官属性和超微结构变化。好氧包装的新鲜驼肉样品(股二头肌)接受剂量为0(对照)、1.5和3.0 kGy的伽马辐射，并在4±1C条件下保存15天。辐照对其近似组成、总挥发性氮(TVN)和蒸煮损失无显著影响(P > 0.05)，但对硫代巴比妥酸活性物质(TBARS)的脂质氧化有显著影响(P < 0.05)。冷藏也显著提高了未辐照和辐照样品的TVN、蒸煮损失和TBARS (P < 0.05)。本研究表明，辐照对生驼肉和熟驼肉的感官特性无显著影响(P > 0.05)。辐照后的样品在贮存过程中更易接受。在超微结构观察中，透射电镜显示辐照样品与未辐照样品相比，肌原纤维的结构发生了变化。此外，辐照样品的肌节平均长度显著短于未辐照的骆驼肉(P < 0.05)。肉类是一种营养丰富的基质，为常见的腐败和致病微生物的生长和增殖提供了合适的培养基。鲜肉在冷藏状态下的保质期只有几天。冷冻技术具有延长保质期的优点，但价格昂贵且不充分，并且对产品的质地有不利影响，从而降低了消费者的接受度。因此，显然需要新的和更有效的保存技术来延长保质期，同时对产品的一般可接受性产生最小的不利影响。辐照技术作为一种实用、高效的方法，可以延长肉类的保质期，提高肉类的安全性。在本研究中，研究了伽马辐照对新鲜驼肉的化学、结构和感官特性的详细影响，以提高其在商业规模上的消费者接受度。

{"title":"CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA-IRRADIATED CAMEL MEAT","authors":"AZIZ ALAH FALLAH, HOSSEIN TAJIK, AMIR ABBAS FARSHID","doi":"10.1111/j.1745-4573.2009.00207.x","DOIUrl":"10.1111/j.1745-4573.2009.00207.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study was set out to determine the chemical quality, sensory attributes and ultrastructural changes of irradiated camel meat. Aerobically-packaged fresh camel meat samples (</i>Biceps femoris <i>muscles) were subjected to gamma irradiation at doses of 0 (control), 1.5 and 3.0 kGy and stored at 4</i> ± <i>1C for 15 days. Irradiation had no significant effects (</i>P ><i> 0.05) on proximate composition, total volatile nitrogen (TVN) and cooking loss but significantly (</i>P <<i> 0.05) increased lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). Also, refrigerated storage significantly (</i>P <<i> 0.05) increased TVN, cooking loss and TBARS of non-irradiated and irradiated samples. This study showed that irradiation had no significant effects (</i>P ><i> 0.05) on the sensory attributes of raw and cooked camel meat. The irradiated samples were more acceptable during storage. At ultrastructural observation, transmission electron micrographs showed structural changes of myofibrils in irradiated samples when compared with non-irradiated ones. Moreover, the mean size of sarcomere length of irradiated samples was significantly (</i>P <<i> 0.05) shorter than that of non-irradiated camel meat.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Meat is a rich nutrient matrix that provides suitable media for growth and proliferation of common spoilage and pathogenic microorganisms. The shelf-life of fresh meat under chilled states is limited to a few days. The freezing techniques have the advantage of providing prolonged shelf-life but are expensive and inadequate and also have adverse effects on the texture of the product, which reduce the consumer acceptability. Thus, the need is evident for new and more efficient preservation technologies for prolongation of shelf-life with minimum adverse effects on the general acceptability of the product. As a practical and efficient method, irradiation technique can extend the shelf-life and improve the safety of meat. In this research, detailed effects of gamma irradiation on the chemical, structural and sensory characteristics of fresh camel meat is investigated in order to enhance its storage life with high consumer acceptability in commercial scales.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00207.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 24

METHIONINE AND SELENIUM YEAST SUPPLEMENTATIONS OF THE HEN DIETS AFFECT ANTIOXIDANT AND GEL PROPERTIES IN THE CHICK MYOFIBRILLAR PROTEIN 饲粮中添加蛋氨酸和酵母硒对鸡肌原纤维蛋白的抗氧化和凝胶特性有影响

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00208.x

Z.G. WANG, X.J. PAN, Z.Q. PENG, R.Q. ZHAO, G.H. ZHOU

ABSTRACT

The effects of supplementing Langshan breeding hen diets with selenium (Se) and methionine (Met) on antioxidant and gel properties in the chick myofibrillar protein were assessed. Four hundred and fifty hens were randomly divided into nine treatments with five replicates each treatment and fed 1 of 9 corn soybean diets with 0, 0.30 and 0.60 mg Se/kg from Se-yeast and 3.2, 4.0 and 5.4 g Met/kg from DL-methionine, respectively. After incubation, 250 chickens each treatment were randomly divided into five replicates and fed the same diet. At 21 days old, two male chicks each replicate were slaughtered. The Met and Se supplementations of the hen diets increased the muscle tissue Se content and decreased disulfide bond and protein carbonyl contents in the muscle. The higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) significantly increased reactive sulfhydryl content in the muscle. The intermediate levels of Met and Se (4.0 g/kg Met and 0.30 mg/kg Se) significantly increased gel hardness and water-holding capacity of the gel and the higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) decreased gel hardness and water-holding capacity of the gel to an extent. The conclusion was drawn that 0.30 mg/kg Se and 4.0 mg/kg Met supplementations of the hen diets could improve the protein gel and antioxidant properties in the chick to an extent.

PRACTICAL APPLICATIONS

Protein oxidation is detrimental to meat quality. Nowadays, the most obvious strategy is that various antioxidants have been used to meat products. However, various mechanisms and substances in the body can protect against oxidation. The antioxidant system could be established in advance during the embryonic period, utilizing the micronutrients present in the egg, and ultimately dependent on the hen diet. This appears to have potential in the meat industry once it is proved to be feasible.

摘要本试验研究了在郎山种鸡饲粮中添加硒(Se)和蛋氨酸(Met)对鸡肌原纤维蛋白抗氧化和凝胶特性的影响。选取450只蛋鸡，随机分为9个处理，每处理5个重复，分别饲喂酵母硒含量为0、0.30和0.60 mg /kg，蛋氨酸蛋氨酸含量为3.2、4.0和5.4 g /kg的玉米大豆饲粮。孵育后，每个处理250只鸡随机分为5个重复，饲喂相同的饲粮。21日龄时，每个重复屠宰2只雄性雏鸡。饲粮中添加蛋氨酸和硒提高了肌肉组织硒含量，降低了肌肉中二硫键和蛋白质羰基含量。蛋氨酸和硒水平的提高(5.4 g/kg蛋氨酸和0.60 mg/kg硒)显著提高了肌肉中活性巯基含量。中等水平的蛋氨酸和硒(4.0 g/kg Met和0.30 mg/kg Se)显著提高了凝胶的凝胶硬度和持水能力，较高水平的蛋氨酸和硒(5.4 g/kg Met和0.60 mg/kg Se)一定程度上降低了凝胶的硬度和持水能力。由此得出，饲粮中添加0.30 mg/kg硒和4.0 mg/kg蛋氨酸可在一定程度上提高雏鸡的蛋白质凝胶和抗氧化性能。蛋白质氧化对肉质有害。如今，最明显的策略是在肉制品中使用各种抗氧化剂。然而，体内有多种机制和物质可以防止氧化。抗氧化系统可在胚胎期提前建立，利用鸡蛋中存在的微量营养素，最终依赖于母鸡的日粮。一旦被证明是可行的，这似乎在肉类行业有潜力。

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引用次数: 2

COMPARISON OF THE EUROPEAN ECONOMIC COMMUNITY FOUR-PLATE TEST, PREMI TEST AND ENZYME-LINKED IMMUNOSORBENT ASSAY FOR OXYTETRACYCLINE RESIDUE DETECTION IN RAINBOW TROUT (ONCHORHYNCUS MYKISS) 欧共体四板法、premi法和酶联免疫吸附法检测虹鳟中土霉素残留的比较

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2010.00200.x

BERNA KILINC, SUKRAN CAKLI, CARSTEN MEYER

ABSTRACT

The four-plate test (FPT), Premi test and enzyme-linked immunosorbent assay (ELISA) methods were used for screening oxytetracycline residues in fish samples. FPT is a microbiological inhibition test which uses three media seeded with Bacillus subtilis at different pH values (6, 7.2 or 8.0), and a fourth medium seeded with Micrococcus luteus. Fish fed with pellets containing antibiotics: the inhibition zones increased according to duration of feed application. Fish fed with pellets containing antibiotics: at day 1, the inhibition zone was found to be 2.5 mm wide; at day 4, the zones increased to 12.25 mm wide. The concentration of the residues accumulated and reached a plateau after 4 days. At day 15, the antibiotics were still detectable, but 5 days later (at day 20), they were no longer detectable in the fish samples. According to the Premi test, results of fish samples: fish samples of the control group were found negative, from days 1 to 20; the samples were found positive, at day 25; the samples were found negative. The results showed us that the Premi test and ELISA test were more sensitive than the European Economic Community FPT. In contrast to the FPT, 10 days after discontinuing the medicated diet, there were still residues detectable by the Premi test and ELISA test (at day 20). Data presented show the FPT, Premi test and ELISA test methods are very suitable for screening oxytetracycline residues in trout.

PRACTICAL APPLICATIONS

The use of antibiotics above the maximum residue limits could result in unsafe antibiotic residues in food products. Therefore, monitoring antibiotic residues in food products are necessary to prevent unapproved uses of antibiotics. The aim of the present study was to determine the most useful method for screening oxytetracycline residues in trout.

摘要采用四板法(FPT)、Premi法和酶联免疫吸附法(ELISA)筛选鱼类样品中土霉素残留。FPT是一种微生物抑制试验，使用三种培养基，在不同的pH值(6、7.2或8.0)下播种枯草芽孢杆菌，以及第四种培养基，播种黄体微球菌。用含抗生素微球喂鱼:随着投喂时间的延长，抑制区增加。饲喂含抗生素颗粒的鱼:第1天，发现抑制带宽为2.5 mm;第4天时，区宽增加到12.25 mm。残留浓度逐渐积累，4天后达到平稳期。在第15天，抗生素仍可检测到，但5天后(第20天)，它们在鱼样本中不再检测到。根据Premi测试，鱼样结果:对照组鱼样为阴性，从第1天到第20天;样本在第25天呈阳性;样本呈阴性。结果表明，Premi法和ELISA法比欧洲经济共同体FPT法更敏感。与FPT相比，停用给药饮食10天后，Premi试验和ELISA试验(第20天)仍可检测到残留。结果表明，FPT法、Premi法和ELISA法均适用于鳟鱼体内土霉素残留的筛选。实际应用超过最大残留限量的抗生素的使用可能导致食品中的抗生素残留不安全。因此，监测食品中的抗生素残留是必要的，以防止未经批准使用抗生素。本研究的目的是确定筛选鳟鱼中土霉素残留的最有用的方法。

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引用次数: 3

MINERAL CONTENTS OF MUSCLE (LONGISSIMUS DORSI THORACIS) AND LIVER IN RIVER BUFFALO (BUBALUS BUBALIS) 水牛肌肉(背胸最长肌)和肝脏矿物质含量的研究

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00195.x

H. TAJIK, S. ASRI REZAEI, M.R. PAJOHI ALAMOUTI, M. MORADI, B. DALIR-NAGHADEH

ABSTRACT

The aim of this study was to evaluate mineral contents of meat (longissimus dorsi thoracis muscle) and liver in 350 river buffalos (Bubalus bubalis) grazed on natural pastures in terms of gender and age. According to the results, there were significant differences (P < 0.0001) in the mineral concentrations between meat and liver except for sodium. Potassium occurred in the highest concentration in the meat followed by sodium, magnesium, calcium, zinc, iron and copper. In the liver, potassium was the most abundant mineral followed by sodium, iron, magnesium, calcium, zinc and copper. Gender did not have any significant effect (P > 0.05) on the mineral contents of the meat and liver except for iron (P < 0.001). Age affected all mineral concentrations in the meat and liver. Sodium, potassium, calcium and magnesium contents of meat increased (P < 0.001) with age. In the liver all of the measured minerals, except for magnesium, were increased significantly (P < 0.001) with age. However, the iron, zinc and copper contents of muscle and the magnesium content of liver were decreased with age (P < 0.001), respectively. Our findings showed that meat and liver of buffalo are suitable sources of iron, potassium and zinc.

PRACTICAL APPLICATIONS

Muscle is a dynamic tissue that performs mechanical, biological and chemical functions. Muscle development and its chemical and physical properties are affected by age, nutrition, hormonal status and disease. The mineral composition of meat from buffaloes grazed on natural pastures could be suitable as an alternative red meat for human consumption. The buffalo meat and liver are rich and good sources of potassium, zinc and iron. Buffalo meat has higher contents of iron than cattle meat and is recommended to be considered in iron scarce diets.

摘要本研究旨在对350头自然放牧河水牛(Bubalus bubalis)按性别和年龄进行肉类(背胸最长肌)和肝脏矿物质含量的评价。结果表明，除钠外，肉与肝各矿物质含量差异显著(P < 0.0001)。肉中钾的含量最高，其次是钠、镁、钙、锌、铁和铜。在肝脏中，钾是最丰富的矿物质，其次是钠、铁、镁、钙、锌和铜。性别对肉和肝脏中除铁外的矿物质含量无显著影响(P > 0.05) (P > 0.001)。年龄影响肉和肝脏中所有矿物质的浓度。肉中钠、钾、钙、镁含量随年龄增长而增加(P < 0.001)。在肝脏中，除镁外，所有测量的矿物质都随着年龄的增长而显著增加(P < 0.001)。肌肉铁、锌、铜含量和肝脏镁含量均随年龄增长而降低(P < 0.001)。我们的研究结果表明，水牛的肉和肝脏是铁、钾和锌的合适来源。肌肉是一种具有机械、生物和化学功能的动态组织。肌肉的发育及其化学和物理性质受年龄、营养、激素状况和疾病的影响。天然牧场放牧的水牛肉的矿物质成分可能适合作为人类消费的红肉替代品。水牛肉和水肝富含钾、锌和铁。水牛肉的铁含量比牛肉高，建议在缺铁饮食中考虑。

{"title":"MINERAL CONTENTS OF MUSCLE (LONGISSIMUS DORSI THORACIS) AND LIVER IN RIVER BUFFALO (BUBALUS BUBALIS)","authors":"H. TAJIK, S. ASRI REZAEI, M.R. PAJOHI ALAMOUTI, M. MORADI, B. DALIR-NAGHADEH","doi":"10.1111/j.1745-4573.2009.00195.x","DOIUrl":"10.1111/j.1745-4573.2009.00195.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The aim of this study was to evaluate mineral contents of meat (</i>longissimus dorsi thoracis <i>muscle) and liver in 350 river buffalos (</i>Bubalus bubalis<i>) grazed on natural pastures in terms of gender and age. According to the results, there were significant differences (</i>P < <i>0.0001) in the mineral concentrations between meat and liver except for sodium. Potassium occurred in the highest concentration in the meat followed by sodium, magnesium, calcium, zinc, iron and copper. In the liver, potassium was the most abundant mineral followed by sodium, iron, magnesium, calcium, zinc and copper. Gender did not have any significant effect (</i>P > <i>0.05) on the mineral contents of the meat and liver except for iron (</i>P < <i>0.001). Age affected all mineral concentrations in the meat and liver. Sodium, potassium, calcium and magnesium contents of meat increased (</i>P < <i>0.001) with age. In the liver all of the measured minerals, except for magnesium, were increased significantly (</i>P < <i>0.001) with age. However, the iron, zinc and copper contents of muscle and the magnesium content of liver were decreased with age (</i>P < <i>0.001), respectively. Our findings showed that meat and liver of buffalo are suitable sources of iron, potassium and zinc.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Muscle is a dynamic tissue that performs mechanical, biological and chemical functions. Muscle development and its chemical and physical properties are affected by age, nutrition, hormonal status and disease. The mineral composition of meat from buffaloes grazed on natural pastures could be suitable as an alternative red meat for human consumption. The buffalo meat and liver are rich and good sources of potassium, zinc and iron. Buffalo meat has higher contents of iron than cattle meat and is recommended to be considered in iron scarce diets.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00195.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION 植物乳杆菌CRL 681的产酸代谢促进了肉发酵过程中肌浆蛋白的水解

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00202.x

SILVINA FADDA, MARÍA JOSÉ VILDOZA, GRACIELA VIGNOLO

ABSTRACT

The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0.

PRACTICAL APPLICATIONS

Lactobacillus plantarum CRL 681 isolated from Argentinean sausages showed to display technological metabolic traits such as high acidification rate, proteolytic and peptidase activity, biogenic amines degradation and absence of amino acid decarboxylase activity which can beneficially affect the quality and safety of fermented sausages. In addition, from the results of this study, L. plantarum CRL 681 acidogenic metabolism not only would assure hygienic quality of fermented sausages but would increase free amino acids and peptides release from meat proteins. As a whole, this strain has the potential to be successfully used as starter culture to improve final product quality.

研究了从发酵香肠中分离的植物乳杆菌CRL 681在生长过程中对肌浆蛋白的水解作用。在控制pH值(pH 4.0和6.0)的肉类模型系统中，在30℃下发酵96 h。该菌株在两种测定的ph值下都能生长和降解可溶性肉蛋白。结果表明，在pH 4.0条件下，香肠发酵过程中发生的肌浆蛋白水解可归因于酸性肉类内源蛋白酶、L. plantarum CRL 681蛋白水解活性和细菌发酵代谢引起的酸诱导变化的共同作用。另一方面，细菌蛋白水解主要参与了pH 6.0时的水解变化。从阿根廷香肠中分离得到的植物乳杆菌(Lactobacillus plantarum) CRL 681具有较高的酸化率、蛋白水解酶和肽酶活性、生物胺降解和氨基酸脱羧酶活性缺失等技术代谢特性，这些特性对发酵香肠的质量和安全性具有重要影响。此外，从本研究结果来看，L. plantarum CRL 681的产酸代谢不仅可以保证发酵香肠的卫生质量，而且可以增加肉蛋白中游离氨基酸和肽的释放。总的来说，该菌株有潜力成功地用作发酵剂，以提高最终产品的质量。

{"title":"THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION","authors":"SILVINA FADDA, MARÍA JOSÉ VILDOZA, GRACIELA VIGNOLO","doi":"10.1111/j.1745-4573.2009.00202.x","DOIUrl":"10.1111/j.1745-4573.2009.00202.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The hydrolysis of sarcoplasmic proteins during the growth of </i>Lactobacillus plantarum <i>CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid-induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p> <i>Lactobacillus plantarum</i> CRL 681 isolated from Argentinean sausages showed to display technological metabolic traits such as high acidification rate, proteolytic and peptidase activity, biogenic amines degradation and absence of amino acid decarboxylase activity which can beneficially affect the quality and safety of fermented sausages. In addition, from the results of this study, <i>L. plantarum</i> CRL 681 acidogenic metabolism not only would assure hygienic quality of fermented sausages but would increase free amino acids and peptides release from meat proteins. As a whole, this strain has the potential to be successfully used as starter culture to improve final product quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00202.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 30

PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE 猪肉嫩度和死后嫩化:与肉质性状的相关性和父系的影响

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00201.x

A.C. DILGER, P.J. RINCKER, J.M. EGGERT, F.K. MCKEITH, J. KILLEFER

ABSTRACT

The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone-in loins (n = 151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner-Bratzler shear force. Shear force did not differ (P > 0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (P < 0.05) between sire lines. While correlations (P < 0.05) between shear force and marbling, loin fat content and water-holding capacity traits were found, correlations were not significant (P > 0.05) for more easily measured quality traits of ultimate pH or color.

PRACTICAL APPLICATIONS

Consumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water-holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.

本研究的目的是确定父系之间死后嫩化率和程度的差异，并确定猪肉嫩度变化与其他品质性状之间的相关性。来自八个父系的猪在一个生产设施中饲养，并在一天内收获。全骨腰(n = 151)收集用于制作和进一步分析。在死后24小时进行质量测量，并在死后2、7、14和21天分别进行羊的Warner-Bratzler剪切力分析。各龄期的剪切力无显著差异(P > 0.10);但不同父系死后嫩化率和程度存在差异(P < 0.05)。虽然剪切力与大理石纹、腰脂肪含量和保水能力性状之间存在相关性(P < 0.05)，但与最终pH值或颜色等更容易测量的品质性状之间的相关性不显著(P < 0.05)。实际应用消费者通常认为嫩度是决定猪肉整体质量的最重要特征。然而，预测嫩度是非常具有挑战性的，因为许多采前和采后因素都会影响这一特性。此外，嫩度随死后储存而变化，这一现象也难以预测。这项工作将肉质性状与极限剪切力和剪切力随储存的变化联系起来。虽然剪切力和剪切力的变化与一些质量性状(如持水能力)相关，但没有一个容易测量的性状与剪切力有很强的相关性。因此，这项研究只提供了能够预测猪肉嫩度的第一步。此外，这项研究表明，并非所有猪肉的年龄都是相似的——死后嫩度变化的速度和程度可能受到父系的影响。父系之间的这些差异可能为猪肉营销提供了一个新的角度。

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引用次数: 13

COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS 腊肠类产品自然发酵和化学酸化过程中的颜色变化

Journal of Muscle Foods

Pub Date : 2010-06-16 DOI: 10.1111/j.1745-4573.2009.00198.x

S. BARBUT

ABSTRACT

The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami-type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in L*(lightness) and a*(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased L*and a*values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher L*and a*values, both by about 50%. L*and a*values were pretty similar for all the acidified and non-acidified control. The only exception was a no-nitrite control, which showed a significantly (P < 0.05) lower a*value.

PRACTICAL APPLICATIONS

The use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.

摘要研究了乳酸菌自然发酵、液体乳酸化学酸化、柠檬酸、葡萄糖酸或乳酸包封对生、熟腊肠类产品的影响。液态乳酸导致pH值立即下降，L*(浅度)和a*(红度)值显著增加，以及由于蛋白质过度变性而表现出水分释放的碎肉颗粒结块。过夜LAB发酵也导致L*和a*值增加，但不像直接加酸，不会造成水分损失或结块。两种处理的pH值均达到4.6时，所收集的光谱数据显示出非常相似的曲线形状，发酵产物在420 ~ 550 nm和610 ~ 670 nm处的值更高。被封装的酸，设计为在约62℃时释放酸，不影响生肉面饼的颜色。所有处理的蒸煮均可提高L*和a*值，均提高约50%。所有酸化和未酸化对照的L*和a*值非常相似。唯一例外的是无亚硝酸盐对照，a*值显著(P < 0.05)降低。使用不同的酸化方法来降低肉制品的pH值(细菌发酵、直接加酸、包封酸)确实会影响产品的颜色。在进行这一过程时，应注意酸化的速度。建议缓慢产酸(发酵)或当肉蛋白开始经过热凝固(通过使用氢化植物油封装的酸)时释放酸。直接添加酸会使产品立即变淡，并使碎肉颗粒破碎，这对产品的颜色和质地产生负面影响。

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引用次数: 18