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Mitigation of polycyclic aromatic hydrocarbons(PAHs)in roasted beef patties by cold plasma treatment and products quality evaluation

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Food Science and Human Wellness 2024年第5期13卷 2993-3005页

作者： Yuke Hou Yangjian Hu Min Li Jiahui Nong Fengyuan Xie Yuhan Fan Jianhao Zhang Xianming Zeng Minyi Han Xinglian Xu Xia Wang Key Laboratory of Animal Products Processing Ministry of AgricultureKey Laboratory of Meat Processing and Quality ControlMinistry of EducationJiangsu Synergetic Innovation Center of Meat Production and ProcessingCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 2100095China Center for Food and Drug Safety Inspection of Maanshan Maanshan Administration for Market RegulationMaanshan 243000China Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light IndustryZhengzhou 450001China Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and ProcessingCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China

The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this *** different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on *** 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition *** results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of *** pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids *** discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating *** conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.

关键词： Roasted beef Polycyclic aromatic hydrocarbons Cold plasma Mitigation mechanism Product quality evaluation

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Investigating the Impact of Lipid Oxidation on the Duck Odorous Smell During Storage and Reheating Based on Lipidomics

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SSRN 2024年

作者： Zhao, Gaiming Zhang, Ying Zhang, Jiali Wang, Sen Wang, Ke Xu, Long Zhang, Qiuhui Zhu, Chaozhi Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China

To investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90℃ processed, and reheated cooked duck meat stored at 4±1℃ for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. In the key differential lipid molecules, fatty acid chains were mainly composed of arachidonic acid (C20:4), oleic acid (C18:1) and linoleic acid (C18:2), which are key precursor fatty acids for the characteristic odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation. © 2024, The Authors. All rights reserved.

关键词： Oxidation

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Influence of Heating Temperatures and Storage on the Odorous Smell of Duck meat and Identification of Characteristic Odorous Smell Compounds

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SSRN 2023年

作者： Zhao, Gaiming Zhang, Jiali Wang, Sen Yu, Xiaoling Zhang, Qiuhui Zhu, Chaozhi Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China

To clarify the characteristic odorous smell compounds of the duck meat, especially reheating after storage, the duck breast cooked at three temperatures (90℃, 100℃, 105℃) and reheated after storing for 7 days were studied. The results, obtained through electronic nose analysis and sensory evaluation, revealed a significant increase (p © 2023, The Authors. All rights reserved.

关键词： Electronic nose

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Improvement of Water Retention quality of Beijing Roast Duck: Analysis from Protein Structure Perspective

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SSRN 2023年

作者： Liu, Yanxia Liu, Chun Zhang, Dequan Wang, Zhenyu Wang, Ke Chen, Li Wang, Changqing Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing100193 China Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products Ministry of Agriculture and Rural Affairs Beijing100193 China College of Food Science and Technology Henan Agricultural University Henan Key Laboratory of Meat Processing and Quality Safety Control Henan Zhengzhou450002 China

Water loss from Beijing roast duck has always been a problem in the food industry. The relationship between the protein structural changes and water migration during the roasting process of Beijing roast ducks was evaluated using Fourier transform infrared spectroscopy and low-field nuclear magnetic resonance. The secondary structure analysis showed a decrease in the α-helix content from 25.58% to 19.24%, whereas the β-sheet, β-turn, and random coil contents increased. Furthermore, the decrease in the α-helix content resulted in the release of more water from the meat proteins, which was accompanied by an increase in the β-turn and random coil content. In addition, the surface hydrophobicity of the actomyosin gradually increased from 12.12 μg to 41.63 μg during heating (P © 2023, The Authors. All rights reserved.

关键词： Proteins

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Mechanism of Tumbling Curing to Improve Beef quality: Insights from Structural and Functional Properties of Myofibrillar Protein

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SSRN 2024年

作者： Yin, Feng Bai, Xueyuan Wang, Ke Ru, Ang Xu, Long Tian, Wei Hao, Jiangang Zhu, Chaozhi Zhao, Gaiming College of Food Science and Technology Henan Agricultural University Henan Zhengzhou450002 China College of Animal Science and Technology Henan Agricultural University Henan Zhengzhou450002 China Henan Key Laboratory of Meat Processing and Quality Safety Control Henan Zhengzhou450002 China National Beef Cattle and Yak Industry Technology System Wulagai Comprehensive Test Station Wulagai 026321 China

The aim of this study was to elucidate the effects of different curing methods on the structural and functional properties of myofibrillar proteins and their mechanisms for improving beef quality. The results showed that the tenderness, water holding capacity and yield of beef were significantly improved after tumbling curing (p0.05) and did not have a beneficial effect on the structural and functional properties of the proteins. In conclusion, tumbling curing can better maintain the stability of protein structure and thus improve its functional properties, which can improve the quality of beef. © 2024, The Authors. All rights reserved.

关键词： Beef

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Effect of Nacl on the Structure and Digestive Properties of Heat-Induced Myofibrillar Protein

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SSRN 2024年

作者： Zhu, Chaozhi Zhang, Mengjie Chen, Hua Zhang, Qiuhui Wang, Ke Li, Fuqiang Gu, Yue Zhao, Gaiming Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China National Beef Cattle and Yak Industry Technology System Lianyuan Comprehensive Test Station Lianyuan417100 China National Beef Cattle and Yak Industry Technology System Baicheng Test Station Baicheng137099 China

During meat processing, the quality of food and the structure of meat protein is affected by different processing technologies and the addition of raw and auxiliary materials. Different meat products are treated with varying processing temperatures and NaCl content, changing the protein molecular structure and eventually affecting bioavailability. This study aimed to determine the impact of heating temperature (40–115℃) and NaCl concentration (0–0.8 M) on the oxidation, structure, and digestibility of beef myofibrillar proteins. The results revealed that high temperatures and NaCl concentration of 0.4~0.8 M caused the salting-out effect, leading to a decrease in solubility. The oxidative denaturation of proteins caused protein aggregation. Consequently, the specific recognition sites of the digestive enzymes sites were buried, reducing the digestibility of the protein. The findings of this study revealed that heating beef myofibrillar protein at 85℃ in the presence of 0.4 M NaCl substantially improved its digestibility. © 2024, The Authors. All rights reserved.

关键词： Sodium chloride

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Microbial Insights: Exploring Community Diversity and Contamination Risks in Pork meatball Production in Eastern China

SSRN

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SSRN 2024年

作者： Lai, Honggang Liu, Minjun Zhou, Chi Liu, Yang Ren, Fangzhe Chen, Xia Xu, Mingshu Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China for Agrifood Safety and Quality China

Chinese pork meatballs are widely consumed, yet microbial contamination poses significant risks to food safety and public health. This study investigates the sources and dynamics of contamination throughout the production process, from raw material to final product. We analyzed nine pork and 46 environmental samples from a central kitchen in eastern China for bacterial contamination and community composition using culture methods and 16S rRNA sequencing. Our results revealed a significant reduction in bacterial counts on meat materials from thawing to cooking (P © 2024, The Authors. All rights reserved.

关键词： Thawing

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Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons (Pahs) in Grilled Chicken Wings and Its’ Mechanism

SSRN

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SSRN 2022年

作者： Tian, Huixin Yu, Jing Min, Li Li, Jing Lu, Yifeng Yu, Xiaobo Lin, Shaoyan Zeng, Xianming Han, Minyi Xu, Xinglian Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing College of Food Science and Technology Nanjing Agricultural University Jiangsu Nanjing2100095 China Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou450001 China Wens Foodstuff Group Co. Ltd Guangdong Yunfu527400 China

In this study, the effect of different concentrations of lipid-soluble curcumin with rapeseed oil on polycyclic aromatic hydrocarbons (PAHs) formation during chicken wings grilling was investigated. The results showed that the sum of PAHs of the untreated sample was 3.18 ng g-1, and the concentration of PAHs increased after the addition of rapeseed oil. The inhibition of PAHs reached 65% at 0.3 g/kg of curcumin, which was significantly lower than that of the blank andcontrol. When the addition of curcumin was 0.25 g/kg, the malondialdehyde (MDA) content was the lowest (0.97 mg/kg), the DPPH and ABTS scavenging rate was 27% and 78%, respectively. Lipid oxidation, total phenolic content and antioxidant activity of curcumin were significantly negatively correlated with PAH formation. In conclusion, adding curcumin before grilling is a feasible strategy to limit PAHs levels. © 2022, The Authors. All rights reserved.

关键词： Polycyclic aromatic hydrocarbons

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Microbiological safety Assessment of Haccp-Certified Kitchens in Hotels and Restaurants: A Study in Eastern China

SSRN

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SSRN 2023年

作者： Lai, Honggang Liu, Minjun Tang, Yuanyue Ren, Fangzhe Xu, Mingshu Guo, Changbin Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China Yangzhou Chengju Agricultural Products Processing Co. Ltd. China for Agrifood Safety and Quality

The Hazard Analysis and Critical control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meals preparation and subsequent handling in selected HACCP-certified dine-in hotels and restaurants in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards,, as Escherichia coli and Campylobacter were not detected in any of the cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in only 7.1% of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidelines concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27.27% and 30%, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced oversight of hygiene practices and process controls in all HACCP-certified facilities engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments. © 2023, The Authors. All rights reserved.

关键词： Food safety

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Corrigendum to "Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging" [Ultrason. Sonochem. 111 (2024) 107134]

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Ultrasonics sonochemistry 2025年 114卷 107225页

作者： Lei Liu Fengnan Niu Yating Xiong Peng Wang Xiaoyu Lyu Zongyun Yang Key Lab of Meat Processing and Quality Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 PR China Food Science College Tibet Agriculture & Animal Husbandry University The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources Nyingchi Tibet 860000 PR China. Department of Pathology Nanjing Drum Tower Hospital The Affiliated Hospital of Nanjing University Medical School Nanjing Jiangsu 210008 PR China. Key Lab of Meat Processing and Quality Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 PR China. Key Lab of Meat Processing and Quality Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 PR China. Electronic address: wpeng@***. Geriatric Nutrition Professional Committee of Gerontology Society in Jiangsu Nanjing Jiangsu 210018 PR China.

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