Foods
·
2024
·Vol. 13
·期 7
·1034
·
IF 4.7
Chuanyu Guo,Shouyin Wang,Xiaolei Jia,Jinfeng Pan,Xiuping Dong,Shengjie Li
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared fromlongissimus dorsiwere cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
·
2023
·
IF 2.3
Mingru Wang,Lei Ma,Peng Xie,Cuiping Li,Xiaoxi Yang,Yumiao Lang
The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yangyang Wang,Haolin Zhang,Lei Chen,Hui Teng,Hui Wang,Hui Cao
This study explored the inhibitory effect and mechanisms of four dihydroflavones (hesperetin, hesperidin, naringenin and naringin) addition on the production of five HCAs (IQ, DMIP, MeIQx, Norharman and PhIP) in roasted pork patties. Results indicated that the moisture holding capacity of dihydroflavones played a crucial role in their inhibition on HCA formation. The importance of moisture in the HCA formation was further confirmed by adding two water-retaining edible starches (corn and sweet potato starch). Significantly, the combination of edible starch and naringenin resulted in better inhibition of HCAs. The inhibition ratio of the mixture containing corn starch and naringenin on IQ, DMIP, MeIQx, Norharman and PhIP of pork patties were even up to 76.64%, 100%, 53.29%, 91.29% and 100%, respectively. This study offers a new idea of combination of dihydroflavone and edible starch to better control the HCA formation in roasted meat products.
研究领域:
食品科学
·
营养学
·
致癌作用
✓ 已验证
DOI
高影响因子
MEAT SCIENCE
·
2022
·
IF 7.077
Huiyun Zhang,Xinling Li,Huaibin Kang,Xinyan Peng
The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.5% chitosan, 1% chitosan, 0.5% CHNPs, and 1% CHNPs and then subjected to repeated F-T cycles. Results showed that CHNPs were able to inhibit lipid and protein oxidation with a significant decrease in the lipid malondialdehyde and protein carbonyl formation in the patties after seven F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results indicated that CHNPs effectively restrained water mobility of samples. In addition, CHNPs exhibited a distinguishable improvement in the textural properties and water holding capacity in the stored patties during F-T cycles. Thus, CHNPs could be used as a natural ingredient to protect frozen patties from quality degradation caused by temperature fluctuations.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MEAT SCIENCE
·
2025
·
IF 6.1
Huiyun Zhang,Xinling Li,Weishi Shan,Jingkun Guo,Xuyang Hu,Huaibin Kang
This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.
研究领域:
食品科学
·
胶体与界面科学
·
食品加工
·
肉类技术
✓ 已验证
DOI
PubMed
高影响因子
Applied Food Research
·
2024
·
IF 4.5
Zhiyang Deng,Qing Zhang,Piaopiao Long,Mingchun Wen,Zisheng Han,Daniel Granato,Jun Qi,Liang Zhang,Mengting Zhu
Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investigated the effect of green tea (GT), TP, and epigallocatechin gallate (EGCG) at additive levels of 0.05%, 0.25%, and 0.5% on the formation of HAAs, antioxidant capacity and quality characteristics during the roasting of pork patties at 250°C. Low levels of GT (0.05%, and 0.25%) and EGCG (0.05%) slightly inhibited the formation of HAAs (MeIQx, 4,8-DiMeIQx, PhIP), with inhibition rates for MeIQx, 4,8-DiMeIQx, and PhIP ranging from 4.70%–8.32% (except for 0.05% GT), 6.15%–16.19%, and 5.69%–24.69%, respectively, while the other groups (0.5% GT, 0.05% TP, 0.25% TP, 0.5% TP, 0.25% EGCG, and 0.5% EGCG) promoted the formation of HAAs. Patties with higher levels of HAAs showed greater consumption of precursors (glucose, free amino acids, and creatine) and protein oxidation. Despite this, all three additives enhanced antioxidant activities (DPPH, ABTS, FRAP) and lipid oxidation stability dose-dependently. Additionally, the additives reduced the luminance ( L* ), redness ( a* ), and yellowness ( b* ) of roasted pork patties. TP and EGCG caused more weight loss in patties and negatively affected their texture, whereas GT had no significant effect on these parameters. Overall, EGCG (0.05%, and 0.25%) had the greatest impact on the formation of HAAs, antioxidant capacity, and quality characteristics of roasted pork patties, followed by TP (0.05%, and 0.25%) and GT (0.05%, and 0.25%). These findings suggest that the addition of low levels of GT (0.05%, and 0.25%) can inhibit HAAs formation, enhance antioxidant capacity, and maintain the quality characteristics of roasted pork patties, whereas the addition of TP and EGCG (0.05%, 0.25%, and 0.5%) is not an effective method for improving quality characteristics and inhibiting HAAs formation in roasted pork patties.
研究领域:
食品科学
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营养学
·
化学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）