Journal of Muscle Foods最新文献_第6页

MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI-REVIEW 屠宰后影响骨骼肌细胞的分子和生物学因素及其对肉质的影响:综述

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00167.x

T.R. MOHANTY, K.M. PARK, A.B. PRAMOD, J.H. KIM, H.S. CHOE, I.H. HWANG

ABSTRACT

The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions in vivo but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term apoptosis appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlating them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This manuscript is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.

PRACTICAL APPLICATIONS

Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for pre-slaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.

糖酵解速率和肌肉缩短等死后因素对肉的特性有重要影响，这些因素可以通过冷却、电刺激和不同悬挂等方法有效地加以控制。随着时间的推移，这些方法已经得到了优化，留下了一些进一步改进的空间。在肉类的收获过程中，有一种普遍的细胞死亡，通常被称为坏死或凋亡。这一细胞死亡过程在体内的各种生理功能方面已经得到了很好的研究，但其在死后肉质中的作用却很少受到关注。它主要受半胱天冬酶的调控，也可能受钙蛋白酶、组织蛋白酶、蛋白酶体、溶酶体酶等分子、抗氧化剂和应激蛋白的调控。细胞凋亡这个术语似乎更合适，因为涉及到酶系统和细胞收缩。此外，对影响肉质的死后事件进行检查，并将它们联系起来以了解细胞死亡过程，可能会揭示细胞凋亡和坏死过程的可能参与，其中一个过程先于另一个过程。本文试图综述各种细胞系的凋亡过程及其对屠宰后肌肉细胞和肉类质量控制的可能启示。了解屠宰后控制细胞死亡过程的复杂生化机制可能有助于我们为屠宰前动物处理和屠宰后干预措施提供更好的解决方案，以管理肉类韧性。对这些轨迹的研究将区分屠宰后的肌肉细胞死亡过程与细胞凋亡或坏死，因此可能导致提高技术肉质，因为现有文献表明，许多分子，如半胱天冬酶家族，可能参与屠宰后的细胞死亡过程，也可能参与肉的嫩化。

{"title":"MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI-REVIEW","authors":"T.R. MOHANTY, K.M. PARK, A.B. PRAMOD, J.H. KIM, H.S. CHOE, I.H. HWANG","doi":"10.1111/j.1745-4573.2009.00167.x","DOIUrl":"10.1111/j.1745-4573.2009.00167.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions</i> in vivo <i>but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term</i> apoptosis <i>appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlating them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This manuscript is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for pre-slaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"51-78"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00167.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399851","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: 18

CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION 加工和发酵剂利用对火鸡肉生化和微生物特性的影响

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00173.x

ÜMRAN ENSOY, NURAY KOLSARICI, KEZBAN CANDOĞAN, BETÜL KARSLIOĞLU

ABSTRACT

The effects of starter culture and processing on the microbiological and biochemical characteristics of turkey sucuk were studied during production and storage. No differences (P > 0.05) in proximate composition and salt contents were found in sucuks produced either by traditional or heated methodologies. Both traditional (P < 0.05) and heat-processed (P > 0.05) sucuks that incorporated S1 had the lowest pH value, and thus the highest titratable acidity. Heating process resulted in about 1 log unit reduction in yeast counts and 1.5 log unit reduction in lactic acid bacteria, total mesophilic aerobic bacteria and micrococci–staphylococci counts of all sucuks. Within the heat-processed sucuks, heating stage did not result in a significant change in nonprotein nitrogen contents (P > 0.05). Changes in myofibrillar and sarcoplasmic protein were observed because of proteolytic changes during ripening, but, in general, no major difference was observed between sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns as a result of starter culture treatments.

PRACTICAL APPLICATIONS

Results of this study can be applied to improve some biochemical and microbiological characteristics of fermented turkey sausages. The findings showed that utilizing commercial starter culture mix, containing Lactobacillus sake, Staphylococcus carnosus and Staphylococcus xylosus II resulted in lower pH value with a higher titratable acidity than traditional style-fermented turkey sausages. These parameters are responsible for texture development and characteristic taste of fermented sausages.

摘要本文研究了发酵剂培养和加工对火鸡吸吮肉生产和贮藏过程中微生物学和生化特性的影响。传统方法和加热方法生产的吸吮液的近似组成和盐含量没有差异(P > 0.05)。传统(P < 0.05)和热处理(P > 0.05)加入S1的吸吮液pH值最低，因此可滴定酸度最高。加热过程导致所有吸吮物的酵母菌计数减少约1个对数单位，乳酸菌、嗜中温需氧细菌总数和微球菌-葡萄球菌计数减少约1.5个对数单位。在热处理吸盘内，加热阶段对非蛋白氮含量的影响不显著(P > 0.05)。由于成熟过程中的蛋白水解变化，观察到肌原纤维蛋白和肌浆蛋白的变化，但总体而言，由于发酵剂处理，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳模式之间没有观察到主要差异。本研究结果可用于改善发酵火鸡香肠的一些生化和微生物特性。结果表明:采用含清乳酸菌、肉葡萄球菌和木糖葡萄球菌的商品发酵剂混合发酵的火鸡香肠，其pH值较低，可滴定酸度较高;这些参数决定了发酵香肠的质地发展和特色口感。

{"title":"CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION","authors":"ÜMRAN ENSOY, NURAY KOLSARICI, KEZBAN CANDOĞAN, BETÜL KARSLIOĞLU","doi":"10.1111/j.1745-4573.2009.00173.x","DOIUrl":"10.1111/j.1745-4573.2009.00173.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effects of starter culture and processing on the microbiological and biochemical characteristics of turkey sucuk were studied during production and storage. No differences (</i>P > <i>0.05) in proximate composition and salt contents were found in sucuks produced either by traditional or heated methodologies. Both traditional (</i>P < <i>0.05) and heat-processed (</i>P > <i>0.05) sucuks that incorporated S1 had the lowest pH value, and thus the highest titratable acidity. Heating process resulted in about 1 log unit reduction in yeast counts and 1.5 log unit reduction in lactic acid bacteria, total mesophilic aerobic bacteria and micrococci–staphylococci counts of all sucuks. Within the heat-processed sucuks, heating stage did not result in a significant change in nonprotein nitrogen contents (</i>P > <i>0.05). Changes in myofibrillar and sarcoplasmic protein were observed because of proteolytic changes during ripening, but, in general, no major difference was observed between sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns as a result of starter culture treatments.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Results of this study can be applied to improve some biochemical and microbiological characteristics of fermented turkey sausages. The findings showed that utilizing commercial starter culture mix, containing <i>Lactobacillus sake, Staphylococcus carnosus</i> and <i>Staphylococcus xylosus II</i> resulted in lower pH value with a higher titratable acidity than traditional style-fermented turkey sausages. These parameters are responsible for texture development and characteristic taste of fermented sausages.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"142-165"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00173.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400669","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: 20

EFFECTS OF pH, LACTATE CATION (K, Na, Ca), AND LACTATE ION CONCENTRATION ON IN VITRO METMYOGLOBIN-REDUCING ACTIVITY pH、乳酸离子(K、Na、Ca)和乳酸离子浓度对体外甲肌红蛋白还原活性的影响

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00168.x

S. HUTCHISON, M. SEYFERT, M.C. HUNT, J.J. HIGGINS

ABSTRACT

Lactic acid salts with three different cations (K, Na, Ca) were investigated at three lactate (L) concentrations (0.1, 0.3 and 0.6 M) to evaluate in vitro metmyoglobin-reducing activity (MRA) at three pH levels (5.7, 6.4 and 7.4). All lactates generated MRA at normal meat pH (5.7), with greater MRA at pH 7.4 than at both pH 6.4 and 5.7 (P < 0.05). No consistent differences were noted among lactates for generating MRA, except at pH 7.4 where CaL was greatest (P < 0.05). At pH 6.4 and 7.4, MRA increased (P < 0.05) as lactate concentration increased. This study provides evidence that lactate oxidation at postmortem muscle pH generates reducing equivalents and that addition of CaL, NaL or KL should increase MRA and color stability.

PRACTICAL APPLICATIONS

Lactate products are commonly used by the meat industry for microbial control, specifically of Listeria monocytogenes. Previous research has shown lactates to increase meat color stability as well. This research examines whether lactate products, with three different cations, can generate metmyoglobin-reducing activity (MRA) to a similar extent. Results of this study indicate that the three lactates increase MRA in vitro, even at postmortem meat pH (5.7). These data should lead to further testing of lactate products in both fresh and processed meat systems in different packaging formats, which would add additional information to meat processors' decision-making process.

研究了三种不同阳离子(K、Na、Ca)乳酸盐在三种乳酸浓度(0.1、0.3和0.6 M)下的体外甲基肌红蛋白还原活性(MRA)，以评估三种pH水平(5.7、6.4和7.4)下的体外甲基肌红蛋白还原活性。所有乳酸盐在正常肉pH(5.7)下产生MRA, pH 7.4时的MRA高于pH 6.4和pH 5.7 (P < 0.05)。除了pH 7.4时CaL最大(P < 0.05)，不同乳酸盐产生MRA没有一致的差异。在pH 6.4和7.4时，随着乳酸浓度的增加，MRA升高(P < 0.05)。这项研究提供了证据，证明乳酸在死后肌肉pH值下氧化会产生还原性当量，并且添加CaL, NaL或KL应该会增加MRA和颜色稳定性。乳酸产品通常用于肉类工业的微生物控制，特别是单核细胞增生李斯特菌。先前的研究表明，乳酸盐也能增加肉的颜色稳定性。本研究考察了具有三种不同阳离子的乳酸产品是否能在相似程度上产生metmyogloin - reduction activity (MRA)。本研究结果表明，三种乳酸盐在体外增加MRA，即使在死后肉pH值(5.7)下也是如此。这些数据应该导致进一步测试新鲜和加工肉类系统中不同包装形式的乳酸产品，这将为肉类加工商的决策过程增加额外的信息。

{"title":"EFFECTS OF pH, LACTATE CATION (K, Na, Ca), AND LACTATE ION CONCENTRATION ON IN VITRO METMYOGLOBIN-REDUCING ACTIVITY","authors":"S. HUTCHISON, M. SEYFERT, M.C. HUNT, J.J. HIGGINS","doi":"10.1111/j.1745-4573.2009.00168.x","DOIUrl":"10.1111/j.1745-4573.2009.00168.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Lactic acid salts with three different cations (K, Na, Ca) were investigated at three lactate (L) concentrations (0.1, 0.3 and 0.6 M) to evaluate</i> in vitro <i>metmyoglobin-reducing activity (MRA) at three pH levels (5.7, 6.4 and 7.4). All lactates generated MRA at normal meat pH (5.7), with greater MRA at pH 7.4 than at both pH 6.4 and 5.7 (</i>P < <i>0.05). No consistent differences were noted among lactates for generating MRA, except at pH 7.4 where CaL was greatest (</i>P < <i>0.05). At pH 6.4 and 7.4, MRA increased (</i>P < <i>0.05) as lactate concentration increased. This study provides evidence that lactate oxidation at postmortem muscle pH generates reducing equivalents and that addition of CaL, NaL or KL should increase MRA and color stability.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Lactate products are commonly used by the meat industry for microbial control, specifically of <i>Listeria monocytogenes</i>. Previous research has shown lactates to increase meat color stability as well. This research examines whether lactate products, with three different cations, can generate metmyoglobin-reducing activity (MRA) to a similar extent. Results of this study indicate that the three lactates increase MRA <i>in vitro</i>, even at postmortem meat pH (5.7). These data should lead to further testing of lactate products in both fresh and processed meat systems in different packaging formats, which would add additional information to meat processors' decision-making process.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"79-86"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00168.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399891","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: 2

EFFECT OF POST PACKAGE REHEATING ON THE QUALITY OF HURDLE TREATED PORK SAUSAGES AT AMBIENT TEMPERATURE (37 ± 1C) STORAGE 包装后再加热对障碍处理猪肉香肠常温(37±1c)贮存质量的影响

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00166.x

R. THOMAS, A.S.R. ANJANEYULU, N. KONDAIAH

ABSTRACT

The study was aimed at optimizing the post package reheating (pasteurization) hurdle for processing shelf stable pork sausages. The temperatures evaluated were 80, 90 and 100C. Reheating resulted in an increase in pH, which was slight at 80C while significant (P < 0.05) at 90 and 100C. Moisture and fat contents decreased significantly while protein content increased significantly with increase in reheating temperature. Reheating of the sausages up to 90C significantly improved their hardness and shear force values. Reheating to 90 and 100C increased the redness (a-values) and decreased yellowness (b-values) of the sausages. Despite a lower initial value, the pH of the control sausages increased by 0.3 units on day 3 of storage, while that of reheated samples showed only a slight increase (0.04–0.05 units). About 10 times increase (0.05–0.50) in thiobarbituric acid reacting substances values observed for control sausages during 3 days storage at ambient temperature (37 ± 1C) while the increase in reheated samples was significantly (P < 0.01) lower. Total plate counts reached about 7 log cfu/g on day 3 of storage in control sausages, but it took about 9 days and 12 days, respectively, for those reheated to 80 and 90C and 100C. Post package reheating of pork sausages resulted in initial reduction in most of the sensory attributes, but helped to maintain these attributes for longer time during storage at 37 ± 1C and the sausages subjected to 90C maintained higher overall acceptability compared to other treatments throughout the storage period of 12 days.

PRACTICAL APPLICATIONS

Development of a meat product that could be stored at ambient temperature will save the expenses on refrigeration energy and cooler space requirement which is of importance in developing countries, where electricity is a major problem. Further, the successfully evolved process can be tried for developing different shelf stable meat products with other meats.

摘要:本研究旨在优化加工货架稳定性猪肉香肠的包装后再加热(巴氏灭菌)障碍。测试温度分别为80、90和100摄氏度。再加热导致pH值增加，在80℃时略有增加，而在90℃和100℃时显著增加(P < 0.05)。随着加热温度的升高，水分和脂肪含量显著降低，蛋白质含量显著升高。将香肠重新加热到90℃，可以显著提高其硬度和剪切力值。再加热到90℃和100℃时，香肠的红度(a值)增加，黄度(b值)降低。对照香肠的初始pH值较低，但在储存第3天，pH值增加了0.3个单位，而再加热样品的pH值仅略有增加(0.04-0.05个单位)。对照香肠在室温(37±1C)下保存3 d时，硫代巴比妥酸反应物质值增加了约10倍(0.05 ~ 0.50)，而再加热后的样品增加幅度显著(P < 0.01)。在对照香肠中，培养皿总数在储存第3天达到约7 log cfu/g，而在重新加热到80℃、90℃和100℃的香肠中，培养皿总数分别需要9天和12天。猪肉香肠的包装后再加热导致了大多数感官属性的初始降低，但有助于在37±1C的储存中保持这些属性更长的时间，在12天的储存期间，与其他处理相比，90℃的香肠保持了更高的总体可接受性。开发一种可以在环境温度下储存的肉制品将节省制冷能源和冷却空间的费用，这对电力是一个主要问题的发展中国家来说是重要的。此外，成功进化的过程可以尝试与其他肉类一起开发不同的货架稳定肉制品。

{"title":"EFFECT OF POST PACKAGE REHEATING ON THE QUALITY OF HURDLE TREATED PORK SAUSAGES AT AMBIENT TEMPERATURE (37 ± 1C) STORAGE","authors":"R. THOMAS, A.S.R. ANJANEYULU, N. KONDAIAH","doi":"10.1111/j.1745-4573.2009.00166.x","DOIUrl":"10.1111/j.1745-4573.2009.00166.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The study was aimed at optimizing the post package reheating (pasteurization) hurdle for processing shelf stable pork sausages. The temperatures evaluated were 80, 90 and 100C. Reheating resulted in an increase in pH, which was slight at 80C while significant (</i>P < <i>0.05) at 90 and 100C. Moisture and fat contents decreased significantly while protein content increased significantly with increase in reheating temperature. Reheating of the sausages up to 90C significantly improved their hardness and shear force values. Reheating to 90 and 100C increased the redness (</i>a<i>-values) and decreased yellowness (</i>b<i>-values) of the sausages. Despite a lower initial value, the pH of the control sausages increased by 0.3 units on day 3 of storage, while that of reheated samples showed only a slight increase (0.04</i>–<i>0.05 units). About 10 times increase (0.05</i>–<i>0.50) in thiobarbituric acid reacting substances values observed for control sausages during 3 days storage at ambient temperature (37</i> ± <i>1C) while the increase in reheated samples was significantly (</i>P < <i>0.01) lower. Total plate counts reached about 7</i> <i>log cfu/g on day 3 of storage in control sausages, but it took about 9 days and 12 days, respectively, for those reheated to 80 and 90C and 100C. Post package reheating of pork sausages resulted in initial reduction in most of the sensory attributes, but helped to maintain these attributes for longer time during storage at 37</i> ± <i>1C and the sausages subjected to 90C maintained higher overall acceptability compared to other treatments throughout the storage period of 12 days.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Development of a meat product that could be stored at ambient temperature will save the expenses on refrigeration energy and cooler space requirement which is of importance in developing countries, where electricity is a major problem. Further, the successfully evolved process can be tried for developing different shelf stable meat products with other meats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"31-50"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00166.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400283","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: 2

RESPONSE SURFACE METHODOLOGY STUDY ON THE POSSIBILITY OF NITRITE REDUCTION BY GLUCONO-δ-LACTONE AND ASCORBIC ACID IN TURKISH-TYPE FERMENTED SAUSAGE (SUCUK) 葡萄糖-δ-内酯和抗坏血酸还原土耳其发酵香肠(sucuk)中亚硝酸盐可能性的响应面法研究

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00165.x

MUSTAFA TAHSİN YILMAZ, ÖMER ZORBA

ABSTRACT

The primary goal of this study was to determine the residual nitrite-reducing effects of glucono-δ-lactone (GDL) and ascorbic acid (AA) in Turkish-type fermented sausage. Response surface methodology was used to investigate the simultaneous effects of processing variables, e.g., nitrite (0–200 mg/kg sausage), GDL (0–0.5% w/w) and AA (0–500 mg/kg sausage) on pH, moisture, residual nitrite, proteolysis, lipolysis, peroxide, yield and sensory score of the sausage. AA significantly (P < 0.01) decreased the residual nitrite level; however, quadratic effect of AA showed an inverse effect. GDL did not produce the same effect on the residual nitrite level. The processing variables had no prominent effect on the proteolysis, lipolysis and peroxide. GDL and AA addition showed a negative effect on the yield and sensory scores of the sausages. The regression model predicted the optimum residual nitrite content to be 0.75 mg/kg. The critical values for nitrite, GDL and AA to obtain this optimum level were 147.56 mg/kg, 0.17% and 565 mg/kg, respectively.

PRACTICAL APPLICATIONS

Residual nitrite level is a major problem in the Turkish-type fermented sausage product with respect to some health concerns, residual nitrite causes a possible formation of the carcinogenic N-nitrosamines. The results of this study can be applied to reduce the residual nitrite level in sausage and to find the optimum levels of nitrite, glucono-δ-lactone and ascorbic acid levels to maintain the characteristic sausage quality properties. Based on the results, ascorbic acid can be used to reduce the residual nitrite levels in the sausage.

摘要本研究的主要目的是测定土耳其发酵香肠中葡萄糖-δ-内酯(GDL)和抗坏血酸(AA)对亚硝酸盐残留的还原作用。采用响应面法研究了亚硝酸盐(0 ~ 200 mg/kg香肠)、GDL (0 ~ 0.5% w/w)和AA (0 ~ 500 mg/kg香肠)对香肠pH、水分、亚硝酸盐残留量、蛋白质水解、脂肪水解、过氧化物、得率和感官评分的同时影响。AA显著降低了亚硝酸盐残留量(P < 0.01);AA的二次效应呈反比。GDL对亚硝酸盐残留量没有相同的影响。工艺变量对蛋白水解、脂解和过氧化物均无显著影响。添加GDL和AA对香肠的产量和感官评分有负向影响。通过回归模型预测，最佳亚硝酸盐残留量为0.75 mg/kg。达到该最佳水平的亚硝酸盐、GDL和AA临界值分别为147.56 mg/kg、0.17%和565 mg/kg。亚硝酸盐残留量是土耳其式发酵香肠产品中存在的主要问题，亚硝酸盐残留量可能导致致癌物n -亚硝胺的形成。本研究结果可用于降低香肠中亚硝酸盐残留量，寻找亚硝酸盐、葡萄糖-δ-内酯和抗坏血酸的最佳水平，以保持香肠的特色品质。结果表明，抗坏血酸可用于降低香肠中亚硝酸盐的残留量。

{"title":"RESPONSE SURFACE METHODOLOGY STUDY ON THE POSSIBILITY OF NITRITE REDUCTION BY GLUCONO-δ-LACTONE AND ASCORBIC ACID IN TURKISH-TYPE FERMENTED SAUSAGE (SUCUK)","authors":"MUSTAFA TAHSİN YILMAZ, ÖMER ZORBA","doi":"10.1111/j.1745-4573.2009.00165.x","DOIUrl":"10.1111/j.1745-4573.2009.00165.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The primary goal of this study was to determine the residual nitrite-reducing effects of glucono-δ-lactone (GDL) and ascorbic acid (AA) in Turkish-type fermented sausage. Response surface methodology was used to investigate the simultaneous effects of processing variables, e.g., nitrite (0–200 mg/kg sausage), GDL (0–0.5% w/w) and AA (0–500 mg/kg sausage) on pH, moisture, residual nitrite, proteolysis, lipolysis, peroxide, yield and sensory score of the sausage. AA significantly (</i>P < <i>0.01) decreased the residual nitrite level; however, quadratic effect of AA showed an inverse effect. GDL did not produce the same effect on the residual nitrite level. The processing variables had no prominent effect on the proteolysis, lipolysis and peroxide. GDL and AA addition showed a negative effect on the yield and sensory scores of the sausages. The regression model predicted the optimum residual nitrite content to be 0.75 mg/kg. The critical values for nitrite, GDL and AA to obtain this optimum level were 147.56 mg/kg, 0.17% and 565 mg/kg, respectively.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Residual nitrite level is a major problem in the Turkish-type fermented sausage product with respect to some health concerns, residual nitrite causes a possible formation of the carcinogenic <i>N</i>-nitrosamines. The results of this study can be applied to reduce the residual nitrite level in sausage and to find the optimum levels of nitrite, glucono-δ-lactone and ascorbic acid levels to maintain the characteristic sausage quality properties. Based on the results, ascorbic acid can be used to reduce the residual nitrite levels in the sausage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"15-30"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00165.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400094","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: 13

MYOFIBRILLAR AND SARCOPLASMIC PROTEIN OXIDATION AND DEGRADATION OF THIN-LIPPED GRAY MULLET (LIZA RAMADA) DURING REFRIGERATED STORAGE (4C) 薄唇灰鲻鱼(liza ramada)冷藏过程中肌原纤维和肌浆蛋白的氧化和降解(4c)

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00170.x

BAHAR TOKUR, ABDURRAHMAN POLAT

ABSTRACT

The oxidation of myofibrillar and sarcoplasmic proteins of thin-lipped mullet (Liza ramada) in different ages during refrigerated storage (4C), and in vitro oxidation of muscle after 2 and 24 h incubation with Fe⁺²/H₂O₂ at 4C were evaluated by means of protein carbonyl content. Changes in myofibrillar and sarcoplasmic proteins were estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The carbonyl content of myofibrillar proteins exhibited a regular increase at 2 years of age during the refrigerated storage for 10 days (P < 0.05), and increased at 4 and 6 years of age after 5 days of cold storage (P > 0.05), and then did not significantly change between 5 and 10 days of storage (P > 0.05). Sarcoplasmic proteins showed a decrease in the carbonyl content at 2 years of age during 10 days of storage. However, no significant changes were observed in carbonyl content of sarcoplasmic proteins at 4 and 6 years of age (P > 0.05). An increase in carbonyl content of whole muscle, but not statistically significant, was found at 2, 4 and 6 years of age during 10 days of cold storage. There were no significant differences in oxidation of thin-lipped gray mullet proteins in all ages between 2 and 24 h of incubation with Fenton-like oxidation system (Fe⁺²SO₄/H₂O₂) at 4C (P < 0.05). However, there was a tendency to find an increase in carbonyl content in all ages after 24 h of incubation. Electrophoretic studies in the presence and absence of β-mercaptoethanol showed that high-molecular weight polymers via disulfide cross-linking and/or degradation/digestion by proteolysis could be formed in the myofibrillar proteins in different ages. Slight changes were observed in sarcoplasmic proteins of thin-lipped gray mullet both in the absence and presence of a disulfide-splitting agent. These results suggest that there is a probable link between protein oxidation and protelytic degradation of myofibrillar proteins during postmortem storage, and the effects of cold storage on oxidation and possible changes in myofibrillar and sarcoplasmic proteins could be changed depending on ages in same species.

PRACTICAL APPLICATIONS

The degradation of muscle proteins caused by proteolysis is one of the most important quality attributes of fish muscle throughout cold storage. However, knowledge about the effect of oxidative process on proteins and their effect on postmortem quality of fish is less known. In this study, we found a probable link between protein oxidation and degradation of thin-lipped mullet myofibrillar proteins, and their proteolysis may be stimulated by

摘要以蛋白质羰基含量为指标，研究了不同年龄薄唇鲻鱼(Liza ramada)冷藏(4C)过程中肌原纤维和肌浆蛋白的氧化情况，以及铁+2/H2O2在4C条件下培养2 h和24 h后肌肉的体外氧化情况。用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法测定肌原纤维蛋白和肌浆蛋白的变化。肌原纤维蛋白羰基含量在冷藏10 d时呈规律性升高(P < 0.05)，冷藏5 d后在4、6 d时呈升高趋势(P > 0.05)， 5 ~ 10 d间无显著变化(P > 0.05)。贮藏10 d后，2岁时肌浆蛋白羰基含量下降。然而，4岁和6岁时肌浆蛋白羰基含量无显著变化(P > 0.05)。冷藏10 d后，2、4、6岁全肌羰基含量均有增加，但无统计学意义。4℃fenton样氧化体系(Fe+2SO4/H2O2)孵育2 ~ 24 h时，各年龄层薄唇灰鲻鱼蛋白的氧化无显著差异(P < 0.05)。然而，在孵育24 h后，所有年龄的羰基含量都有增加的趋势。存在和不存在β-巯基乙醇的电泳研究表明，不同年龄的肌纤维蛋白可以通过二硫交联和/或蛋白质水解降解/消化形成高分子量聚合物。薄唇灰鲻鱼的肌浆蛋白在二硫分裂剂存在和不存在的情况下均有轻微变化。这些结果表明，在死后储存过程中，蛋白质氧化和肌原纤维蛋白的蛋白酶降解之间可能存在联系，并且在同一物种中，冷藏对肌原纤维蛋白和肌浆蛋白氧化和可能变化的影响可能随年龄而改变。蛋白质水解引起的肌肉蛋白降解是鱼肌肉在冷藏过程中最重要的品质属性之一。然而，关于氧化过程对蛋白质的影响及其对鱼死后质量的影响的知识却鲜为人知。在这项研究中，我们发现薄唇鲻鱼肌纤维蛋白的蛋白质氧化和降解之间可能存在联系，并且它们的蛋白质水解可能在死后储存过程中受到氧自由基的刺激。这些测定对防止蛋白质降解和提高薄唇鲻鱼死后贮藏的保质期具有重要意义。

{"title":"MYOFIBRILLAR AND SARCOPLASMIC PROTEIN OXIDATION AND DEGRADATION OF THIN-LIPPED GRAY MULLET (LIZA RAMADA) DURING REFRIGERATED STORAGE (4C)","authors":"BAHAR TOKUR, ABDURRAHMAN POLAT","doi":"10.1111/j.1745-4573.2009.00170.x","DOIUrl":"10.1111/j.1745-4573.2009.00170.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The oxidation of myofibrillar and sarcoplasmic proteins of thin-lipped mullet (</i>Liza ramada<i>) in different ages during refrigerated storage (4C), and</i> in vitro <i>oxidation of muscle after 2 and 24 h incubation with Fe</i><sup>+<i>2</i></sup><i>/H<sub>2</sub>O<sub>2</sub> at 4C were evaluated by means of protein carbonyl content. Changes in myofibrillar and sarcoplasmic proteins were estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The carbonyl content of myofibrillar proteins exhibited a regular increase at 2 years of age during the refrigerated storage for 10 days (</i>P < <i>0.05), and increased at 4 and 6 years of age after 5 days of cold storage (</i>P > <i>0.05), and then did not significantly change between 5 and 10 days of storage (</i>P > <i>0.05). Sarcoplasmic proteins showed a decrease in the carbonyl content at 2 years of age during 10 days of storage. However, no significant changes were observed in carbonyl content of sarcoplasmic proteins at 4 and 6 years of age (</i>P > <i>0.05). An increase in carbonyl content of whole muscle, but not statistically significant, was found at 2, 4 and 6 years of age during 10 days of cold storage. There were no significant differences in oxidation of thin-lipped gray mullet proteins in all ages between 2 and 24 h of incubation with Fenton-like oxidation system (Fe</i><sup>+<i>2</i></sup><i>SO<sub>4</sub>/H<sub>2</sub>O<sub>2</sub>) at 4C (</i>P < <i>0.05). However, there was a tendency to find an increase in carbonyl content in all ages after 24 h of incubation. Electrophoretic studies in the presence and absence of β-mercaptoethanol showed that high-molecular weight polymers via disulfide cross-linking and/or degradation/digestion by proteolysis could be formed in the myofibrillar proteins in different ages. Slight changes were observed in sarcoplasmic proteins of thin-lipped gray mullet both in the absence and presence of a disulfide-splitting agent. These results suggest that there is a probable link between protein oxidation and protelytic degradation of myofibrillar proteins during postmortem storage, and the effects of cold storage on oxidation and possible changes in myofibrillar and sarcoplasmic proteins could be changed depending on ages in same species.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The degradation of muscle proteins caused by proteolysis is one of the most important quality attributes of fish muscle throughout cold storage. However, knowledge about the effect of oxidative process on proteins and their effect on postmortem quality of fish is less known. In this study, we found a probable link between protein oxidation and degradation of thin-lipped mullet myofibrillar proteins, and their proteolysis may be stimulated by ","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"102-118"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00170.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400427","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: 11

CHANGES IN QUALITY DURING STORAGE OF VACUUM-PACKED SEA BASS (DICENTRARCHUS LABRAX, Linnaeus, 1758) COOKED BY DIFFERENT METHODS 不同烹调方法对真空包装海鲈鱼(DICENTRARCHUS LABRAX, Linnaeus, 1758)品质的影响

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00164.x

AYSE UFUK TURKKAN, SUKRAN CAKLI, BERNA KILINC

ABSTRACT

This work evaluates the chemical, microbiological and sensorial characteristics of vacuum-packed sea bass processed by different cooking methods under different time/temperature conditions and storage at 2C. The heat treatments applied in core were: 5 min, at 180C for frying, 30 mi, at 230C for baking, and 16 min at 2450 MHz for microwave cooking. Chemical, microbiological and sensory quality changes were investigated periodically. In all groups; the total viable and psycrophilic bacteria counts increased throughout the storage period of vacuum-packed sea bass. Total viable counts of fried, baked and microwave-cooked sea bass reached 6.06, 7.00, 7.24 log cfu/g, respectively, after 15 days. On day 15, the total volatile base nitrogen (TVB-N) value of microwave-cooked sea bass exceeded the allowable limit of 38.72 mg/100 g, whereas the TVB-N value of fried and baked sea bass reached 22.46 and 29.85 mg/100 g, respectively. Therefore, it can be concluded that frying at 180C for 5 min in core is the most effective cooking method to ensure the safety and extend the shelf life of fried sea bass, preserving its microbiological guality.

PRACTICAL APPLICATION

This study establishes the chemical, microbiological and sensory quality of vacuum-packed sea bass and emphasizes the relevance of the quality changes of the different cooked sea bass. Heat treatments and storage temperatures are very important to ensure the safety of the fish product.

摘要:本研究考察了不同蒸煮方法、不同时间/温度条件下真空包装黑鲈的化学、微生物和感官特性。岩心热处理:180C煎炸5分钟，230C烘烤30分钟，2450mhz微波烹煮16分钟。定期调查化学、微生物和感官质量的变化。在所有组中;在真空包装的整个贮藏过程中，活菌总数和嗜心菌总数均有所增加。15 d后，油炸、烘烤和微波煮鲈鱼的总活菌数分别为6.06、7.00、7.24 log cfu/g。第15天，微波煮鲈鱼的总挥发性碱氮(TVB-N)值超过了38.72 mg/100 g的允许限值，而油炸和烤鲈鱼的TVB-N值分别达到22.46和29.85 mg/100 g。综上所示，180C下带芯煎炸5 min是保证炸鲈鱼安全、延长保质期、保持其微生物品质的最有效的烹调方法。本研究建立了真空包装鲈鱼的化学品质、微生物品质和感官品质，强调了不同烹饪方式下鲈鱼品质变化的相关性。热处理和储存温度对于保证鱼产品的安全是非常重要的。

{"title":"CHANGES IN QUALITY DURING STORAGE OF VACUUM-PACKED SEA BASS (DICENTRARCHUS LABRAX, Linnaeus, 1758) COOKED BY DIFFERENT METHODS","authors":"AYSE UFUK TURKKAN, SUKRAN CAKLI, BERNA KILINC","doi":"10.1111/j.1745-4573.2009.00164.x","DOIUrl":"10.1111/j.1745-4573.2009.00164.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This work evaluates the chemical, microbiological and sensorial characteristics of vacuum-packed sea bass processed by different cooking methods under different time/temperature conditions and storage at 2C. The heat treatments applied in core were: 5 min, at 180C for frying, 30 mi, at 230C for baking, and 16 min at 2450 MHz for microwave cooking. Chemical, microbiological and sensory quality changes were investigated periodically. In all groups; the total viable and psycrophilic bacteria counts increased throughout the storage period of vacuum-packed sea bass. Total viable counts of fried, baked and microwave-cooked sea bass reached 6.06, 7.00, 7.24 log cfu/g, respectively, after 15 days. On day 15, the total volatile base nitrogen (TVB-N) value of microwave-cooked sea bass exceeded the allowable limit of 38.72 mg/100 g, whereas the TVB-N value of fried and baked sea bass reached 22.46 and 29.85 mg/100 g, respectively. Therefore, it can be concluded that frying at 180C for 5 min in core is the most effective cooking method to ensure the safety and extend the shelf life of fried sea bass, preserving its microbiological guality.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>This study establishes the chemical, microbiological and sensory quality of vacuum-packed sea bass and emphasizes the relevance of the quality changes of the different cooked sea bass. Heat treatments and storage temperatures are very important to ensure the safety of the fish product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"1-14"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00164.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399968","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: 6

EFFECTS OF DIETARY GLYCINE BETAINE ON BLOOD CHARACTERISTICS AND PORK QUALITY 饲粮中添加甜菜碱对血液特性和猪肉品质的影响

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00169.x

YOUNG HWA HWANG, SUN JIN HUR, GU BOO PARK, SEON TEA JOO

ABSTRACT

This study was conducted to determine the effects of dietary glycine betaine on pork quality and blood characteristics. A total of 80 female pigs (Landrace × Yorkshire × Duroc) were randomly allotted into one of four experimental diet groups. Each group of pigs fed with a commercial diet (control) added with 0.2 g glycine betaine (T1), 0.4 g glycine betaine (T2) and 0.6 g glycine betaine (T3)/kg diet during 40 days. Glycine betaine concentrations in plasma and loin muscle were significantly increased by dietary glycine betaine; however, triglyceride concentration in serum was decreased by dietary glycine betaine. Creatine phosphokinase concentrations in plasma had no significant difference among the dietary groups. Redness (a*) was significantly higher in T2 and T3; however, at the first and seventh days of storage, redness (a*) was not significantly different between dietary groups. Shear force was significantly higher in dietary glycine betaine groups at the first day of storage. Cholesterol content was significantly lower in T2 and T3, whereas T1 was not significantly different compared with the control group. In fatty acid composition, the ratio of saturated fatty acids was increased, whereas unsaturated fatty acids were decreased by dietary glycine betaine.

PRACTICAL APPLICATIONS

Glycine betaine is an amino acid (trimethylglycine) present in most organisms, and is an obligatory intermediate in the catabolism of choline. Glycine betaine has been reported to affect some aspects of pork qualities. As a result of this study, dietary glycine betaine should improve meat redness and reduce cholesterol. However, dietary glycine betaine did not influence creatine phosphokinase levels in plasma. These results will be helpful to the pork industry and meat scientists for improving meat qaulity.

摘要本试验旨在研究饲粮中添加甜菜碱对猪肉品质和血液特性的影响。选取80头长白×大×杜洛克母猪，随机分为4个试验饲粮组。每组猪饲喂在商品饲粮中添加0.2 g甜菜碱(T1)、0.4 g甜菜碱(T2)和0.6 g甜菜碱(T3)/kg饲粮的对照饲粮，试验期40 d。饲粮添加甜菜碱显著提高了血浆和腰部肌肉中甜菜碱的浓度;然而，饲粮中添加甜菜碱可以降低血清中甘油三酯的浓度。各组血浆肌酸磷酸激酶浓度无显著差异。红度(a*)在T2和T3显著升高;贮藏第1天和第7天，各饲粮组红度(a*)差异不显著。在贮藏第1天，饲粮甘氨酸甜菜碱组剪切力显著升高。T2和T3阶段胆固醇含量显著降低，T1阶段与对照组相比差异不显著。在脂肪酸组成中，添加甜菜碱可提高饱和脂肪酸的比例，降低不饱和脂肪酸的比例。甜菜碱是一种氨基酸(三甲基甘氨酸)，存在于大多数生物体中，是胆碱分解代谢的必需中间体。据报道，甜菜碱会影响猪肉品质的某些方面。这项研究的结果是，膳食中的甜菜碱可以改善肉的红度，降低胆固醇。然而，膳食中甜菜碱不影响血浆中肌酸磷酸激酶的水平。这些结果将有助于猪肉行业和肉类科学家改善肉质。

{"title":"EFFECTS OF DIETARY GLYCINE BETAINE ON BLOOD CHARACTERISTICS AND PORK QUALITY","authors":"YOUNG HWA HWANG, SUN JIN HUR, GU BOO PARK, SEON TEA JOO","doi":"10.1111/j.1745-4573.2009.00169.x","DOIUrl":"10.1111/j.1745-4573.2009.00169.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study was conducted to determine the effects of dietary glycine betaine on pork quality and blood characteristics. A total of 80 female pigs (Landrace</i> × <i>Yorkshire</i> × <i>Duroc) were randomly allotted into one of four experimental diet groups. Each group of pigs fed with a commercial diet (control) added with 0.2 g glycine betaine (T1), 0.4 g glycine betaine (T2) and 0.6 g glycine betaine (T3)/kg diet during 40 days. Glycine betaine concentrations in plasma and loin muscle were significantly increased by dietary glycine betaine; however, triglyceride concentration in serum was decreased by dietary glycine betaine. Creatine phosphokinase concentrations in plasma had no significant difference among the dietary groups. Redness (</i>a*<i>) was significantly higher in T2 and T3; however, at the first and seventh days of storage, redness (</i>a*<i>) was not significantly different between dietary groups. Shear force was significantly higher in dietary glycine betaine groups at the first day of storage. Cholesterol content was significantly lower in T2 and T3, whereas T1 was not significantly different compared with the control group. In fatty acid composition, the ratio of saturated fatty acids was increased, whereas unsaturated fatty acids were decreased by dietary glycine betaine.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Glycine betaine is an amino acid (trimethylglycine) present in most organisms, and is an obligatory intermediate in the catabolism of choline. Glycine betaine has been reported to affect some aspects of pork qualities. As a result of this study, dietary glycine betaine should improve meat redness and reduce cholesterol. However, dietary glycine betaine did not influence creatine phosphokinase levels in plasma. These results will be helpful to the pork industry and meat scientists for improving meat qaulity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"87-101"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00169.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63399990","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: 11

ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS 最终pH值解释了猪肉品质性状的变化

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00171.x

D.D. BOLER, A.C. DILGER, B.S. BIDNER, S.N. CARR, J.M. EGGERT, J.W. DAY, M. ELLIS, F.K. MCKEITH, J. KILLEFER

ABSTRACT

The objective of this study was to determine the relationship between pH and fresh pork quality. Pigs (n = 988) were harvested at one plant on 6 days over a 2-month period. Loin pH was recorded at 45 min, and 3 and 24 h postmortem. Loins (n = 840) were classified based on ultimate pH into four categories: low (≤5.44), low/normal (5.45–5.74), high/normal (5.75–6.04) and high (≥6.05). A majority of loins (53.3%) were classified as low/normal, while only 1.3% were classified as low. It was confirmed that 24 h pH was the best predictor of key meat quality traits because 45 min and 3 h pH accounted for less than 5% of the total variation in quality traits. The pH at 24 h postmortem is the best predictor of quality of the three time points tested in this population, because it accounted for over 10% of the variation in several quality attributes.

PRACTICAL APPLICATIONS

Ultimate pH is becoming more widely used in industry applications to segregate carcasses prior to fabrication. The pH has been linked to several important attributes of pork quality, including water-holding capacity, tenderness and color. While it has been suggested that the pH measured at earlier time points postmortem can be used to predict pork quality, the results of this study suggest that the pH at 24 h postmortem is the best predictor of these characteristics. The addition of 45 min or 3 h pH is of little predictive value for meat quality characteristics in this population. While 24 h pH accounts for some variability in pork quality attributes, more work is still needed to determine factors impacting the quality of pork.

摘要本研究的目的是确定pH值与新鲜猪肉品质的关系。猪(n = 988)在2个月期间的6天内在一个工厂收获。在死后45分钟、3和24小时记录腰部pH值。根据最终pH值将840例腰部分为低(≤5.44)、低/正常(5.45-5.74)、高/正常(5.75-6.04)和高(≥6.05)4类。大多数(53.3%)的腰被划分为低/正常，而只有1.3%的腰被划分为低。结果表明，24 h pH对肉质性状的预测效果最好，因为45 min和3 h pH对肉质性状总变异的影响小于5%。在该人群中，死后24小时的pH值是三个时间点测试的质量的最佳预测指标，因为它占几个质量属性变化的10%以上。在工业应用中，极限pH值越来越广泛地用于在制造之前隔离尸体。pH值与猪肉品质的几个重要属性有关，包括保水能力、嫩度和颜色。虽然有人认为，在死后较早时间点测量的pH值可用于预测猪肉质量，但本研究的结果表明，死后24小时的pH值是这些特性的最佳预测指标。添加45分钟或3小时的pH值对该人群的肉质特性几乎没有预测价值。虽然24小时pH值可以解释猪肉质量属性的一些变化，但仍需要做更多的工作来确定影响猪肉质量的因素。

{"title":"ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS","authors":"D.D. BOLER, A.C. DILGER, B.S. BIDNER, S.N. CARR, J.M. EGGERT, J.W. DAY, M. ELLIS, F.K. MCKEITH, J. KILLEFER","doi":"10.1111/j.1745-4573.2009.00171.x","DOIUrl":"10.1111/j.1745-4573.2009.00171.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this study was to determine the relationship between pH and fresh pork quality. Pigs (</i>n = <i>988) were harvested at one plant on 6 days over a 2-month period. Loin pH was recorded at 45 min, and 3 and 24 h postmortem. Loins (</i>n = <i>840) were classified based on ultimate pH into four categories: low (</i>≤<i>5.44), low/normal (5.45–5.74), high/normal (5.75–6.04) and high (</i>≥<i>6.05). A majority of loins (53.3%) were classified as low/normal, while only 1.3% were classified as low. It was confirmed that 24 h pH was the best predictor of key meat quality traits because 45 min and 3 h pH accounted for less than 5% of the total variation in quality traits. The pH at 24 h postmortem is the best predictor of quality of the three time points tested in this population, because it accounted for over 10% of the variation in several quality attributes.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Ultimate pH is becoming more widely used in industry applications to segregate carcasses prior to fabrication. The pH has been linked to several important attributes of pork quality, including water-holding capacity, tenderness and color. While it has been suggested that the pH measured at earlier time points postmortem can be used to predict pork quality, the results of this study suggest that the pH at 24 h postmortem is the best predictor of these characteristics. The addition of 45 min or 3 h pH is of little predictive value for meat quality characteristics in this population. While 24 h pH accounts for some variability in pork quality attributes, more work is still needed to determine factors impacting the quality of pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"119-130"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00171.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400505","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: 56

EFFECTS OF ENHANCEMENT SOLUTION RECYCLING ON MICROBIOLOGICAL QUALITY OF BEEF STRIP LOINS 强化液循环利用对牛里脊肉微生物品质的影响

Journal of Muscle Foods

Pub Date : 2009-12-28 DOI: 10.1111/j.1745-4573.2009.00172.x

D.D. PAULSON, R.A. WICKLUND, M.C. ROJAS, M.S. BREWER

ABSTRACT

The objective of this study was to determine whether recycling of the enhancement solution would increase the microbial load in the solution and in enhanced steaks, and whether sodium lactate (SL) or a sodium lactate/diacetate mixture would counteract this microbial buildup. Strip loins were cut into 7.5-cm-thick strip steaks, then inoculated with 10⁴ cfu/mL Escherichia coli K12. Five steaks were injected to 110% over initial weight with each of three enhancement solutions: 0.4% salt + 0.4% phosphate (C; control), salt + phosphate + 3% SL or salt + phosphate + SL + 0.25% sodium diacetate. After injection, the enhancement solution runoff from the steaks was returned to the feed tank, and the injection process was repeated three more times recycling the solution each time. Total plate counts (TPCs) and coliform counts were determined on the enhancement solution runoff from the steaks, the enhancement solution in the feed tank and the enhanced steaks. Shelf life-enhancing ingredients had no inhibitory effects on the initial TPCs when compared with the control. The enhancement solution feed tank had significantly more total bacteria after each recycling round than during the previous recycling round.

PRACTICAL APPLICATIONS

Total plate counts (TPCs) in steaks were affected by both enhancement solution ingredients and by the number of times the enhancement solution was recycled. Steaks had higher TPCs after the solution had been recycled two or three times than prior to recycling or after the solution was recycled once. Steaks enhanced with the salt + phosphate (no shelf life enhancers) solution had higher TPCs than those enhanced with the solutions containing sodium lactate and sodium lactate/sodium diacetate. Using shelf life enhancers in enhancement solutions had positive effects on plate counts. Recycling, possibly because of microbial dilution, did not appear to result in buildup of microbes.

本研究的目的是确定强化液的再循环是否会增加溶液和强化牛排中的微生物负荷，以及乳酸钠(SL)或乳酸钠/双乙酸钠混合物是否会抵消这种微生物积聚。将里脊肉切成7.5 cm厚的条状牛排，接种104 cfu/mL大肠杆菌K12。将5块牛排注射至初始重量的110%，分别加入三种增强溶液:0.4%盐+ 0.4%磷酸盐(C;对照)，盐+磷酸盐+ 3% SL或盐+磷酸盐+ SL + 0.25%双乙酸钠。注射后，从牛排中流出的增强溶液回流到进料槽中，重复注射过程三次，每次循环使用溶液。测定了强化液径流、饲料池中强化液和强化牛排的总菌落计数和大肠菌群计数。与对照组相比，延长保质期的成分对初始TPCs没有抑制作用。强化液料槽每次循环后细菌总数明显高于前一轮循环。牛排的总盘子数(TPCs)受到增强液成分和增强液循环次数的影响。在溶液被回收两三次后，牛排的tpc比回收前或回收一次后的tpc高。与乳酸钠和乳酸钠/双乙酸钠溶液相比，盐+磷酸盐(无保质期增强剂)溶液增强牛排的TPCs更高。在增强溶液中使用保质期增强剂对平板计数有积极影响。回收，可能是因为微生物稀释，似乎没有导致微生物的积累。

{"title":"EFFECTS OF ENHANCEMENT SOLUTION RECYCLING ON MICROBIOLOGICAL QUALITY OF BEEF STRIP LOINS","authors":"D.D. PAULSON, R.A. WICKLUND, M.C. ROJAS, M.S. BREWER","doi":"10.1111/j.1745-4573.2009.00172.x","DOIUrl":"10.1111/j.1745-4573.2009.00172.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The objective of this study was to determine whether recycling of the enhancement solution would increase the microbial load in the solution and in enhanced steaks, and whether sodium lactate (SL) or a sodium lactate/diacetate mixture would counteract this microbial buildup. Strip loins were cut into 7.5-cm-thick strip steaks, then inoculated with 10<sup>4</sup> cfu/mL</i> Escherichia coli <i>K12. Five steaks were injected to 110% over initial weight with each of three enhancement solutions: 0.4% salt</i> + <i>0.4% phosphate (C; control), salt</i> + <i>phosphate</i> + <i>3% SL or salt</i> + <i>phosphate</i> + <i>SL</i> + <i>0.25% sodium diacetate. After injection, the enhancement solution runoff from the steaks was returned to the feed tank, and the injection process was repeated three more times recycling the solution each time. Total plate counts (TPCs) and coliform counts were determined on the enhancement solution runoff from the steaks, the enhancement solution in the feed tank and the enhanced steaks. Shelf life-enhancing ingredients had no inhibitory effects on the initial TPCs when compared with the control. The enhancement solution feed tank had significantly more total bacteria after each recycling round than during the previous recycling round.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Total plate counts (TPCs) in steaks were affected by both enhancement solution ingredients and by the number of times the enhancement solution was recycled. Steaks had higher TPCs after the solution had been recycled two or three times than prior to recycling or after the solution was recycled once. Steaks enhanced with the salt<i> + </i>phosphate (no shelf life enhancers) solution had higher TPCs than those enhanced with the solutions containing sodium lactate and sodium lactate/sodium diacetate. Using shelf life enhancers in enhancement solutions had positive effects on plate counts. Recycling, possibly because of microbial dilution, did not appear to result in buildup of microbes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 1","pages":"131-141"},"PeriodicalIF":0.0,"publicationDate":"2009-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00172.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400600","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: 5

首页上一页

1
2
3
4
5
6
7
...
10

下一页尾页