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Ultrasonic-Assisted tumbling improves water retention and tenderness of wooden breast chicken meat

Ultrasonics sonochemistry 2025年 119卷 107377页

作者： Yanyan Lu Zhenyang Wu Tianjiao Bian Xue Zhao State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control Nanjing Agricultural University Nanjing 210095 PR China. School of Food and Biological Engineering Hefei University of Technology Hefei 230601 PR China. State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control Nanjing Agricultural University Nanjing 210095 PR China. Electronic address: zhaoxue@***.

Wooden breast myopathy results in reduced meat tenderness, poor water retention, and diminished processing value, underscoring the urgency to mitigate economic losses caused by the deteriorated quality of wooden chicken breast. This study evaluated the effects of ultrasound-assisted tumbling (400 W, 20 kHz, 80 min) on the quality characteristics of wooden breast meat with varying severity levels, involving normal (NB), moderate (MB), and severe (SB) breast. Results showed that ultrasound-assisted tumbling treatment significantly decreased (P < 0.05) shear force by 29.88 ± 0.23 %, 22.07 ± 0.28 %, and 19.41 ± 0.22 % in NB, MB, and SB samples, respectively, while reducing cooking losses by 22.98 ± 0.07 %, 13.81 ± 1.10 %, and 9.91 ± 0.27 %. Additionally, ultrasound-assisted tumbling significantly increased salt-soluble protein content (P < 0.05) through optimized protein-water interactions, thereby improving water-binding capacity. Meanwhile, the low-field NMR indicated that the immobilized-water proportion of MB increased (95.25 ± 0.45 %). While total collagen decreased from 2.92 mg/g to 2.79 mg/g and soluble collagen from 0.75 mg/g to 0.72 mg/g, no significant change was observed in collagen solubility (P > 0.05). This work firstly reports successful application of ultrasound-assisted tumbling to effectively improve water-holding capacity and tenderness of wooden breast meat, achieving treated MB comparable quality metrics to untreated NB.

关键词： Chicken Collagen quality improvement Ultrasonic-assisted tumbling Wooden breast

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

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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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Secret of Off-Flavor from Cattle Hooves Induced by Heat Treatment

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SSRN 2023年

作者： Zhang, Xiule Fan, Xia Hui, Wang Zhang, Ting Zhao, Di Ye, Keping State Key Laboratory of Meat Quality Control and Cultured Meat Development College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Xinjiang Hualing Agriculture Science and Technology Development Co. Ltd. Urumchi831400 China Research Institute of Agro-products Storage and Processing Xinjiang Academy of Agricultural Sciences Urumchi830091 China

This study compared the flavors and metabolite profiles of beef tendon (BT) and cattle hide (CH) collected from cattle hooves with those of beef shank (BS), to reveal the generation of off-flavor from heated cattle hooves. Results showed that time-dependent increases in the off-flavor and alkanes-related E-nose signals in BT and CH were observed, GC-MS analysis found in BT and CH the predominant aldehyde was nonanal, and high contents of alkanes were detected. Aroma recombination further proved that nonanal was a major contributor to off-flavor, and high level of undecane also participated in the formation of off-flavor. In addition, the presence of hexanal, octanal, and 1-octen-3-ol in BS largely reduced the unpleasant odor of nonanal. Metabolomics combined with correlation analysis illustrated that higher levels of linoleic and arachidonic acids may account for the larger generation of nonanal and alkanes in BT and CH. © 2023, The Authors. All rights reserved.

关键词： Paraffins

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Gel Properties of Chicken-Squilla Low-Fat Mince Gel with Inulin: Physicochemical Properties, Microstructure, Intermolecular Interactions, and Formation Mechanism

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SSRN 2025年

作者： Geng, Lijing Liang, Jing Wang, Dan Huang, Wei Fu, Hang Tertulliano, Mbinga Isequias Elamba Aabideen, Muhammad Zain Ul Zhou, Wei Calombe, Quimbamba Silvia Jacinta Shafique, Aqsa College of Food and Health Jinzhou Medical University Jinzhou121001 China Key Laboratory of Molecular Cell Biology and New Drug Jinzhou Medical University Jinzhou121001 China Liaoning Province Meat Processing and Quality Safety Control Professional Technology Innovation Center Jinzhou121001 China College of Clinical Medicine Jinzhou Medical University Jinzhou121001 China

This study aimed to examine the relationship of inulin with the chicken-Squilla mince mixture gel (CSMMG). The gel characteristics, microstructure, and intermolecular interactions, and formation mechanism of CSMMG with different inulin were determined. The cooking yield, water-holding property, color value, hardness, elasticity, chewiness, sensory score, microstructural denseness of CSMMG increased as the inulin, maximum at 5%. Additionally, inulin could promote the formation and hydrophobic interaction of sulfhydryl group, hydrogen bond, disulfide bond, α-helix, and reduce the carbonyl content. According to PCA, PC1 had a positive correlation with chewiness, springiness, hardness, hydrophobic interactions, and negative with redness. Inulin obviously enhanced the gelling behavior of myofibrillar protein molecules with a denser and more uniform network structure by the hydrogen bonding between the myosin (GLU-70 or TYR-100 and MET-675) and inulin. This study will offer a theoretical basis for future research and development of low-fat high-protein meat products. © 2025, The Authors. All rights reserved.

关键词： Hydrogen bonds

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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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Optimization of the extraction process of goji berry pectin using response surface methodology and its suitability as thickener for yogurt

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Heliyon 2024年第23期10卷 e40708页

作者： Geng, Lijing Shi, Qianqian Zhou, Wei Wang, Dan Hang, Fu Wei, Huang Elamba Tertuliano, Mbinga Isequias Ul Aabideen, Muhammad Zain College of Food and Health Jinzhou Medical University Liaoning Jinzhou 121001 China Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province Jinzhou 121000 China Key Laboratory of Molecular Cell Biology and New Drug Development of the Educational Department of Liaoning Province Jinzhou Medical College Jinzhou China

Although goji berry with many main biological activity components is a nutritional medicinal and edible plan and widespread in the northeast of China, its current development also faces a new challenge of overcapacity. So this study was largely focused to investigate the optimal extraction process conditions (extraction water proportion, acidic pH regulating reagent, adjusted pH, extraction temperature, extraction time) for goji berry with increased yield. Box Behnken experimental design (BBD) was used to model the mathematical model of the relationship between the three main influence of pivotal extraction parameters (extraction pH, extraction time and extraction temperature) selected by the single factor experiments on the responses of goji berry pectin yield (%). Morover the predicted models were adequately fitted to the real experimental data (18.507 % ± 0.275 %, P < 0.001) for all the response variables within a short time. The maximum yield of pectin was sufficiently obtained with optimal conditions of the best water-goji ratio of 20:1, extraction pH of 2.2 adjusted by hydrochloric acid, extraction time of 80 min at 76 °C. Interesting, as thickener, goji berry pectin does not only improve the health benefits of yogurt in some studies have reported, but it also improves its sensory properties and viscosity of the yogurt in this paper. It will effectively improve the efficiency of obtaining goji berry pectin, which will provide strong experimental evidence for the widespread application of goji berry pectin. Although goji berry pectin does not have significant advantages in sensory evaluation and yogurt viscosity, it has been proven in some studies to have good functionality in terms of nutrition. This provides a good idea for the development of functional foods urgently needed in the current aging society. Goji berry will be an effective alternative source of pectin on health food industry on large scale. In addition, this paper also provides a feasible approac

关键词： Extraction Goji berry Pectin Yogurt

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Non-Thermal Gelation of Rice Bran Oil with Powders of Pomelo (Citrus Grandis L.) Peels and Corn (Zea Mays) Cobs: The Effects of Powder Particle Size and Concentration

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SSRN 2023年

作者： Wang, Haoxin Wang, Peng Kasapis, Stefan Truong, Tuyen School of Science STEM College RMIT University Melbourne Australia Nanjing Agricultural University Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China School of Science Engineering and Technology RMIT Vietnam Ho Chi Minh City Viet Nam

This study examined pomelo peel (Citrus grandis L.) and corn cob (Zea mays), low-value agrifood wastes, to be gelling agents for oleogels and hydrogels. The plant wastes were oven-dried and ground into different particle sizes (125, 250 and 500 µm). Fabrication of oleogels and hydrogels with various powder concentrations (10-40 % w w-1) was undertaken by stirring at room temperature. The gels fabricated from 125 and 250 µm powder particle sizes were self-sustained. Chemical composition analyses indicated that fibres are abundant in both powders, and pomelo peel-based gels had higher antioxidant capacities. Determinations of textural and rheological characteristics indicated that large particle sizes and high powder concentrations formed hard and brittle gels and vice versa. The large particle sizes and high powder concentration improved the water and oil holding capacities in the hydrogels and oleogels, respectively. Microstructural characterisation revealed that the gelation was due to the interaction between powder particles and the solvent droplets. The small powder particles facilitated uniform structures, whereas the large particles formed clusters of non-uniform aggregates. Increasing the powder content resulted in a dense structure. This study provides a practical approach to valorising plant wastes into edible gels as fat replacers without heating step during production. © 2023, The Authors. All rights reserved.

关键词： Particle size

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

SSRN

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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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Core–shell nanoparticle: curcumin-induced protein conformation changes enhance the adsorption of hyaluronic acid, as studied via spectroscopy, molecular dynamics simulation and energy dissipation

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Food Hydrocolloids 2025年 169卷

作者： Zongyun Yang Zhen Li Fengnan Niu Yating Liu Yun Bai Xinglian Xu Peng Wang State Key Laboratory of Meat Quality Control and Cultured Meat Development Ministry of Science and Technology Key Laboratory of Meat Processing Ministry of Agriculture and Rural Affairs Jiangsu Provincial Collaborative Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 PR China Department of Pathology Nanjing Drum Tower Hospital The Affiliated Hospital of Nanjing University Medical School Nanjing Jiangsu 210008 PR China

In this study, myofibrillar protein (MP)-curcumin nanoparticles (PC) were designed as a hydrophobic “core” by pH-shifting method, and then hyaluronic acid (HA) self-assembled to MP-curcumin nanoparticles surface as the “shell” through hydrogen binding (PCH). Compared with PC nanoparticles, PCH core–shell nanoparticles improved the solubility of protein and encapsulation efficiency/loading capacity of curcumin. HA might cover the hydrophobic sites onto the PC surface and prevent protein from aggregation. Thus, it shows high physical stability from Turbiscan stability index results. High absorption intensities of curcumin and binding constant in the PCH core–shell nanoparticles expressed good combination, proved by the UV–vis absorption spectra and fluorescence spectra results. The increased α-helix and decreased β-sheets contents calculated by circular dichroism spectra in PCH core–shell nanoparticles suggested that more hydrogen bonds were formed, confirmed by Fourier transform infrared spectra results. The increased frequency and decreased energy dissipation shifts in quartz crystal microbalance with dissipation monitoring in situ and real-time further proved that adsorption between HA and PC nanoparticles was enhanced by changed protein conformations after binding curcumin. Suitable curcumin concentration in the PC nanoparticles had a good binding affinity for HA. Moreover, high concentration could lead to aggregation of PC nanoparticles and limit the adsorption on the HA surface. Molecular docking depicted that main interaction between PC and HA was hydrogen bonding. Molecular simulation results indicated that a highly stable binding system existed after adding HA. Therefore, core–shell nanoparticles improved the dispersity and drug-loading capacity through broad application prospects.

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