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Guanghong Zhou - One of the best experts on this subject based on the ideXlab platform.
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the effect of pressure assisted heating on the Water Holding Capacity of chicken batters
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Haibo Zheng, Minyi Han, Huijuan Yang, Guanghong ZhouAbstract:Abstract The ability of gel-type meat products to hold Water is an important quality attribute, which is affected by processing. The aim of this research was to investigate the effects of pressure-assisted heating, which can disrupt myofibrils and hinder heat-induced protein denaturation, on the Water Holding Capacity of chicken meat batters. High pressure-assisted heating (100–400 MPa, 65 °C, and 30 min) and heating-only (0.1 MPa, 65 °C, and 30 min) was applied to chicken meat batters, the centrifugal loss, Water distribution and mobility, microstructure, and residual denaturation enthalpy were determined. A threshold pressure of between 300 and 400 MPa was found, below which the WHC was improved, but impaired at greater pressures. Distributed exponential analysis of the T 2 relaxation revealed three states of Water binding (T 2b , T 21 and T 22 ), each of which was significantly correlated with WHC. Pressure-treated batters had a higher amount of bound Water than the heat-only batters, and showed a decrease in immobilized Water and an increase in free Water with increasing pressure. Myofibril structures were degraded by high pressure. High pressure resulted in a porous microstructure which held more Water. However, pressures greater than the threshold caused loose gel-networks and decreased Water Holding capacities. The heat-denaturation of meat proteins was affected by high pressure. Actin was denatured by high pressure instead of heating, while collagen and some myosin derivatives were preserved from being denatured by heating. The changes in protein denaturation and batter microstructure were correlated with Water distribution properties. The results contributed to a better understanding of the effects of high-pressure with heat on the Water Holding Capacity of chicken batters. Industrial relevance A beneficial threshold pressure of between 300 and 400 MPa was found, below which the Water Holding Capacity was improved, and above which Water Holding Capacity was reduced. As the effect of high pressure on physical properties and sterilization were not always consistent, this finding reminds the meat industry need to adopt a suitable pressure to achieve a balance between physical properties and sterilization. The low filed nuclear magnetic resonance could be adopted in a routine examination of product quality.
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high pressure processing induced conformational changes during heating affect Water Holding Capacity of myosin gel
International Journal of Food Science and Technology, 2017Co-Authors: Mengyao Wang, Peng Wang, Xing Chen, Yufeng Zou, Hongqiang Chen, Siwen Xue, Chang Qian, Guanghong ZhouAbstract:Summary This study aimed to investigate the effects of high-pressure processing (HPP) (0.1-400 MPa for 9 min) on the Water Holding Capacity (WHC) of heat-induced rabbit myosin gel and structural changes during thermal treatment (25–75 °C). HPP at 100 MPa significantly increased the WHC (P < 0.05) and formed more regular and homogeneous three-dimensional network. Myosin tails at 100 MPa unfolded completely during the thermal treatment, which was beneficial to form a high WHC gel network. However, myosin pressurised at 200 MPa and above formed a weak gel. Their heads were already aggregated before heating, preventing from subsequent thermal denaturation and aggregation. With the temperature increasing, unfolding of myosin tails was not sufficient for a filamentous network formation. These results suggested that HPP could modify the myosin structure and affect the gel formation during heating. The 100 MPa was the optimum pressure level for the WHC of rabbit myosin gel.
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high pressure thermal combinations on texture and Water Holding Capacity of chicken batters
Innovative Food Science and Emerging Technologies, 2015Co-Authors: Haibo Zheng, Minyi Han, Guoyuan Xiong, Shaolin Deng, Guanghong ZhouAbstract:Abstract The effects of pressure/thermal combination treatments, i.e. heating before pressure treatment (H-P), pressure treatment before heating (P-H), and heating under pressure (P + H), on chicken batters were investigated using heating (H) as control. The appearance, texture, Water Holding Capacity (WHC), Water mobility and distribution, and microstructure were determined. P + H and P-H treatments promoted the batter gelation process, forming a gel with fine strands which resulted in improved appearance, texture and Water Holding Capacity, while H-P treatment, with a similar coarse gel network to H treatment, showed little improvement in texture and appearance, but had increased released Water and centrifugation loss. By treating with 200 MPa at 75 °C for 30 min in a single-step process, the chicken sausage had the smoothest appearance, lowest released Water and an improved texture. The Water mobility and distribution were studied by low-field NMR relaxometry, which showed that H-P and P + H treatment increased the proportion of immobilized Water as indicated by T21 relaxation times and population (P21). Microstructure further explained the quality improvement of P-H and P + H treatment which could be ascribed to the pressure effects before/during protein denaturation promoting formation of a fine gel network, while H-P treatment limited the resulting effects of pressure on the cooked sample. Hence, P-H and P + H treatment can be used to improve the texture and WHC of gel-type meat products. Industrial relevance Temperature and pressure are two important thermodynamic parameters which can be combined in several ways in meat product processing. The sequence of pressure and thermal treatment has a significant effect on the quality of meat products. This information will help meat industry to adopt suitable pressure/thermal treatment to produce meat products.
Ragnar L Olsen - One of the best experts on this subject based on the ideXlab platform.
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Water Holding Capacity of wild and farmed cod gadus morhua and haddock melanogrammus aeglefinus muscle during ice storage
Lwt - Food Science and Technology, 2007Co-Authors: Gunn Berit Olsson, Magnus A Seppola, Ragnar L OlsenAbstract:Abstract The aim of this study was to investigate how the presence of normal spoilage bacteria influenced the Water-Holding Capacity (WHC) of wild cod, farmed cod and haddock during chilled storage. Bacterial growth was inhibited by soaking the fillets in 3 mmol/l NaN 3 prior to storage. The results clearly showed that the three groups were different with respect to WHC and pH. Muscle pH was highest in haddock, lower in wild cod and lowest in the farmed cod. Significant differences in WHC between the NaN 3 -treated and nontreated groups of wild cod and haddock were found on the last sampling day. However, there was an inconsistency with respect to the relationship between pH and percentage liquid loss (LL%). The microflora of farmed cod is obviously altered from what is normal for wild cod. The results showed that bacterial growth may influence the WHC of the muscle. However, the relationship is inconsistent and may be temporal and not causative.
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changes in Water Holding Capacity of halibut muscle during cold storage
Lwt - Food Science and Technology, 2003Co-Authors: Gunn Berit Olsson, Ragni Ofstad, Jorgen B Lodemel, Ragnar L OlsenAbstract:Abstract A useful tool for describing quality in muscle foods post mortem is to measure the Water-Holding Capacity (WHC) of muscle. Two storage experiments were carried out to study the changes of WHC in halibut muscle during chilled storage for 15 and 18 days, respectively. To investigate the effect of normal spoilage bacteria on WHC, the storage experiments were performed both in the presence and absence of bacteria. Bacterial growth was inhibited by soaking the muscle in 3 mM NaN 3 prior to storage . A centrifugal technique was used to measure WHC. Under normal conditions, the liquid loss (LL) initially increased followed by a decrease after approximately 8 days. When bacterial growth was inhibited, no such reduction in LL was observed before day 18. Under normal storage conditions, no increase in muscle pH due to bacterial growth that could explain the improved WHC, was detected. The expelled Water was analysed in order to investigate the mechanisms behind the changing WHC during storage. In both experiments, the total amount of protein lost from the muscle tissue correlated to the amount of LL. Hydroxyproline could only be observed in the LL from muscle heated to 50°C and no significant changes were observed during storage. This indicates that extensive solubilisation of collagen did not occur during the storage period. Hexuronic acid was detected in the LL but no time-dependent increase could be observed. In the normal samples, the amount of hexuronic acid in the LL actually appeared to decrease in the last part of the storage period. Gelatinolytic activities in the muscle tissue during storage were investigated by gelatine zymography. The results showed that samples with spoilage bacteria present had higher gelatinolytic activities. The increased proteolytic activities are likely to result in more degradation of proteins including core protein of proteoglycans, which then contribute to the increased WHC.
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post mortem structural characteristics and Water Holding Capacity in atlantic halibut muscle
Lwt - Food Science and Technology, 2003Co-Authors: Gunn Berit Olsson, Ragnar L Olsen, Ragni OfstadAbstract:Structural characteristics of seven farmed and wild Atlantic halibut muscle (5 days post mortem) were individually studied, in relation to the pH and Water-Holding Capacity (WHC) of the muscle. Both light- and electron-microscopic techniques were used to qualitatively investigate structural attributes that influence WHC. Farmed and wild halibut with different muscle pH and similar WHC were compared as well as farmed samples having similar pH but different WHC and vice versa. Both farmed and wild halibut exhibited the same structural alterations post mortem but they appeared more pronounced in the farmed fish. Small, new fibres were seen more often in the farmed fish than in the wild fish muscle. Common structural characteristics that could be related to decreased WHC were detachment of sarcolemma, gaps in the extracellular matrix, increased intermyofibrillar space and transverse shrinkage of the cells. It was not evident whether disruptions of the myofilaments influenced the WHC or not. The results indicated, however, that low pH in combination with pronounced structural degradation influenced the WHC more than low pH in combination with minor structural degradation.
Mark E Westgate - One of the best experts on this subject based on the ideXlab platform.
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assessing potential of biochar for increasing Water Holding Capacity of sandy soils
Gcb Bioenergy, 2013Co-Authors: Andres S Basso, Fernando E Miguez, David A Laird, Robert Horton, Mark E WestgateAbstract:Increasing the Water-Holding Capacity of sandy soils will help improve efficiency of Water use in agricultural production, and may be critical for providing enough energy and food for an increasing global population. We hypothesized that addition of biochar will increase the Water-Holding Capacity of a sandy loam soil, and that the depth of biochar incorporation will influence the rate of biochar surface oxidation in the amended soils. Hardwood fast pyrolysis biochar was mixed with soil (0%, 3%, and 6% w/w) and placed into columns in either the bottom 11.4 cm or the top 11.4 cm to simulate deep banding in rows (DBR) and uniform topsoil mixing (UTM) applications, respectively. Four sets of 18 columns were incubated at 30 °C and 80% RH. Every 7 days, 150 mL of 0.001 M calcium chloride solution was added to the columns to produce leaching. Sets of columns were harvested after 1, 15, 29, and 91 days. Addition of biochar increased the gravity-drained Water content 23% relative to the control. Bulk density of the control soils increased with incubation time (from 1.41 to 1.45 g cm−3), whereas bulk density of biochar-treated soils was up to 9% less than the control and remained constant throughout the incubation period. Biochar did not affect the CEC of the soil. The results suggest that biochar added to sandy loam soil increases Water-Holding Capacity and might increase Water available for crop use.
J F Meullenet - One of the best experts on this subject based on the ideXlab platform.
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changes in tenderness color and Water Holding Capacity of broiler breast meat during postdeboning aging
Journal of Food Science, 2009Co-Authors: Y S Lee, C M Owens, J F MeullenetAbstract:ABSTRACT: The impact of postharvest aging on the tenderness, color, Water Holding Capacity, and appearance of broiler breast fillets after deboning was investigated. A total of 360 broilers were processed and deboned at either 1.5-, 3-, or 6-h postmortem (PM) and aged at 4 ± 1 °C for up to 6 d. Tenderness was predicted by the Meullenet–Owens razor shear. Drip loss, cook loss, color, and muscle-shape profiles were also evaluated during the 6-d aging duration. Deboned fillets were in the tenderness range corresponding to “neither tough nor tender” for the first 2 d of aging and changed into “slightly tender” after 3 d of aging according to the instrument-tenderness perception equivalent scale. Tenderization due to postdeboning aging seemed to be more pronounced for fillets deboned in a prerigor state (that is, 1.5- and 3-h PM). Over the aging period, tenderness improved by 6.9 and 7.4 percentage points for the 1.5- and 3-h PM treatments, respectively, while those fillets deboned in a postrigor state (6-h PM) exhibited no significant difference in tenderness. Drip and cook loss of fillets consistently increased over the aging period. The color of fillets tended to become less red and more yellow during aging although there was no significant difference in L*. Overall, the tenderizing effects of deboned broiler breast fillets during the storage of 6 d were minimal but seemed to be affected by fillet height and length as determined through analysis of covariance (ANCOVA) and K-means clustering analysis. Thicker and tougher fillets were more susceptible to the tenderizing effects during postdeboning aging.
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changes in broiler breast fillet tenderness Water Holding Capacity and color attributes during long term frozen storage
Journal of Food Science, 2008Co-Authors: Y S Lee, C M Owens, A Saha, Rui Xiong, J F MeullenetAbstract:ABSTRACT: Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, Water-Holding Capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at –18 °C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet–Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.
Elisabeth J Hufflonergan - One of the best experts on this subject based on the ideXlab platform.
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contribution of postmortem changes of integrin desmin and μ calpain to variation in Water Holding Capacity of pork
Meat Science, 2006Co-Authors: Wangang Zhang, Steven M. Lonergan, Matt A Gardner, Elisabeth J HufflonerganAbstract:Abstract The purpose of this study was to examine the relationship between integrin, desmin, μ-calpain and Water Holding Capacity in fresh pork. High levels of intact integrin at one day postmortem were negatively correlated with day 1 ( P P P P P P P
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mechanisms of Water Holding Capacity of meat the role of postmortem biochemical and structural changes
Meat Science, 2005Co-Authors: Elisabeth J Hufflonergan, Steven M. LonerganAbstract:Unacceptable Water-Holding Capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of drip or purge. It is clear that early postmortem events including rate and extent of pH decline, proteolysis and even protein oxidation are key in influencing the ability of meat to retain moisture. Much of the Water in the muscle is entrapped in structures of the cell, including the intra- and extramyofibrillar spaces; therefore, key changes in the intracellular architecture of the cell influence the ability of muscle cells to retain Water. As rigor progresses, the space for Water to be held in the myofibrils is reduced and fluid can be forced into the extramyofibrillar spaces where it is more easily lost as drip. Lateral shrinkage of the myofibrils occurring during rigor can be transmitted to the entire cell if proteins that link myofibrils together and myofibrils to the cell membrane (such as desmin) are not degraded. Limited degradation of cytoskeletal proteins may result in increased shrinking of the overall muscle cell, which is ultimately translated into drip loss. Recent evidence suggests that degradation of key cytoskeletal proteins by calpain proteinases has a role to play in determining Water-Holding Capacity. This review will focus on key events in muscle that influence structural changes that are associated with Water-Holding Capacity. 2005 Elsevier Ltd. All rights reserved.
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mechanisms of Water Holding Capacity of meat the role of postmortem biochemical and structural changes
Meat Science, 2005Co-Authors: Elisabeth J Hufflonergan, Steven M. LonerganAbstract:Unacceptable Water-Holding Capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of drip or purge. It is clear that early postmortem events including rate and extent of pH decline, proteolysis and even protein oxidation are key in influencing the ability of meat to retain moisture. Much of the Water in the muscle is entrapped in structures of the cell, including the intra- and extramyofibrillar spaces; therefore, key changes in the intracellular architecture of the cell influence the ability of muscle cells to retain Water. As rigor progresses, the space for Water to be held in the myofibrils is reduced and fluid can be forced into the extramyofibrillar spaces where it is more easily lost as drip. Lateral shrinkage of the myofibrils occurring during rigor can be transmitted to the entire cell if proteins that link myofibrils together and myofibrils to the cell membrane (such as desmin) are not degraded. Limited degradation of cytoskeletal proteins may result in increased shrinking of the overall muscle cell, which is ultimately translated into drip loss. Recent evidence suggests that degradation of key cytoskeletal proteins by calpain proteinases has a role to play in determining Water-Holding Capacity. This review will focus on key events in muscle that influence structural changes that are associated with Water-Holding Capacity.
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early postmortem biochemical factors influence tenderness and Water Holding Capacity of three porcine muscles
Journal of Animal Science, 2004Co-Authors: J L Melody, Mary S Mayes, L J Rowe, Ted W. Huiatt, Steven M. Lonergan, Elisabeth J HufflonerganAbstract:The objective of this study was to determine whether differences in pork tenderness and Water-Holding Capacity could be explained by factors influencing calpain activity and proteolysis. Halothane-negative (HAL-1843 normal) Duroc pigs (n = 16) were slaughtered, and temperature and pH of the longissimus dorsi (LD), semimembranosus (SM), and psoas major (PM) were measured at 30 and 45 min and 1, 6, 12, and 24 h postmortem. Calpastatin activity; μ-calpain activity; and autolysis and proteolysis of titin, nebulin, desmin, and troponin-T were determined on muscle samples from the LD, SM, and PM at early times postmortem. Myofibrils from each muscle were purified to assess myofibril-bound μ-calpain. Percentage drip loss was determined, and Warner-Bratzler shear (WBS) force was analyzed. Myosin heavy-chain (MHC) isoforms were examined using SDS-PAGE. The pH of PM was lower (P < 0.01) than the pH of LD and SM at 30 and 45 min and 1 h postmortem. The PM had a higher (P < 0.01) percentage of the MHC type IIa/IIx isoforms than the LD. The LD had the greatest proportion of (P < 0.01) MHC IIb isoforms of any of the muscles. The PM had the lowest (P < 0.01) percentage of MHC IIb isoforms and a greater (P < 0.05) percentage of type I MHC isoforms than the LD and SM. The PM had less (P < 0.01) drip loss after 96 h of storage than the SM and LD. The PM had more desmin degradation (P < 0.01) than the LD and SM at 45 min and 6 h postmortem. Degradation of titin occurred earlier in the PM than the LD and SM. At 45 min postmortem, the PM consistently had some autolysis of μ-calpain, whereas the LD and SM did not. At 6 h postmortem, some autolysis of μ-calpain (80-kDa subunit) was observed in all three muscles. The rapid pH decline and increased rate of autolysis in the PM paralleled an earlier appearance of myofibril-bound μ-calpain. The SM had higher calpastatin activity (P < 0.05) at 45 min, 6 h, and 24 h and had higher WBS values at 48 h (P < 0.01) and 120 h (P < 0.05) postmortem than the LD. At 48 and 120 h postmortem, more degradation of desmin, titin, and nebulin were observed in the LD than in the SM. These results show that μ-calpain activity, μ-calpain autolysis, and protein degradation are associated with differences in pork tenderness and Water-Holding Capacity observed in different muscles.
