Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel

Lan, Meijuan; Li, Lin; Peng, Xiaolong; Chen, Jun-Cheng; Cao, Qiu-Hua; He, Ni; Cai, Jiaxian; Li, Bing; Zhang, Xia

doi:10.1016/j.lwt.2021.111284

Cited by 18 publications

(6 citation statements)

References 53 publications

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“…It can be observed from Figure 4a that the WHC of the samples added with the same oil increased with the increase in oil content (p < 0.05). This suggests that the addition of oil led to a reduction in the water mobility in the surimi [1,14]; the tails of heavy meromyosin faced the aqueous phase, thus forming an interfacial protein film around fat globules, which stabilized the water so as to increase the WHC of surimi [44]. In addition, Zhou et al [20] found that the addition of lipids significantly increased the WHC of surimi myofibrillar gels due to the fact that during homogenization, lipids in a certain concentration range were chopped into spheres and then used as fillers in the matrix network of the protein gels.…”

Section: Water-holding Capacitymentioning

confidence: 99%

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Pan,

Sun,

Liu

et al. 2024

Foods

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Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated. The findings showed that with the increase in the added oil, the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of surimi with the same kind of oil were significantly improved; the printing accuracy first increased and then decreased; and the printing stability showed an increasing trend (p < 0.05). The surimi with 4% oil had the highest printing adaptability (accuracy and stability). Different kinds of oil have different degrees of impact on the physical properties of surimi, thereby improving 3D-printing adaptability. Among all kinds of oil, LO had the best printing adaptability. In addition, according to various indicators and principal component analysis, adding 4% LO to shrimp surimi gave the best 3D-printing adaptability. But from the aspects of 3D printing properties and nutrition, adding 4% SO was more in line with the nutritional needs of contemporary people.

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Section: Water-holding Capacitymentioning

confidence: 99%

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Pan,

Sun,

Liu

et al. 2024

Foods

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“…Figures 2C and 2D show that the L* of the samples in the SV group was significantly higher than that in the control group during storage (p<0.01), but no significant differences were noted among the SV groups at different temperature times (p>0.05). The increase in L* due to heating may be due to light scattering from the denaturation and agglutination of sarcoplasmic and myofibrillar proteins caused by the increase in temperature (Lan et al, 2021). During the storage period, the change in L* values in each SV group was relatively stable, mainly because vacuum sealing increased the proportion of deoxygenated myoglobin, which is thermally more stable than oxidative myoglobin and metmyoglobin (Pulgar et al, 2017) compared the effects of ordinary air packaging, vacuum, and SV processing on Indian white shrimp during refrigeration and showed that the color and appearance of the samples during storage were better in the SV group, showing a characteristic bright orange color with a more stable variation over 6 days; this is similar to the results of the present experiment.…”

Section: Hardness and L* Of Crayfish Meatmentioning

confidence: 99%

Analysis of storage quality of crayfish (Procambarus clarkii) meat based on sous-vide cooking

ZHAO,

LI,

CAI

et al. 2023

Food Sci. Technol (Campinas)

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This study aimed to investigate the effect of different combinations of temperature and time of sous-vide (SV) on the quality of crayfish (Procambarus clarkii) meat. The changes in quality indexes and volatile components of crayfish meat after SV treatment were analyzed after refrigeration at 4°C for 1–7 days. The L* values of crayfish meat were higher in the SV group than in the control group (p<0.05). Heating at 75℃ effectively suppressed the decrease in hardness and increase in total volatile basic nitrogen (TVB-N) and total viable count (TVC) of crayfish meat (p<0.05). A heating time of 15 min was optimal for most of the indicators. TVB-N, thiobarbituric acid, and TVC were positively correlated with each other and negatively correlated with hardness. Using GC-MS, 59 volatile compounds were identified with a match of >85%. During storage, the highest percentages of volatile alkanes and aromatic hydrocarbons were 44.57 and 14.81%, respectively, with 33 species of aromatic hydrocarbons being identified. In conclusion, SV treatment with a heating temperature of 75℃ and heating time of 15 min improved the texture and flavor quality of crayfish meat during storage.

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“…Pale, soft and exudative (PSE), a key quality problem of the meat industry, accounts for about 0.1 to 10% losses in the meat industry. PSE meat possesses poor processing behavior, high spoilage rates and reduced WHC due to deteriorated muscular Ca 2+ metabolism and accelerated denaturation of proteins, thus contributing to processing losses (Lan et al, 2021).…”

Section: Pale Soft and Exudative Meatmentioning

confidence: 99%