Freezing/Thawing

and, Christian James; James, S. Jill

doi:10.1002/9780813820897.ch5

Cited by 12 publications

(11 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, the higher content in linoleic and linolenic acids also contributes to flavour (Chizzolini, Novelli, & Zanardi, 1998). Double bonds are easier to oxidise and thus PUFA react faster than MUFA or SFA, turning into aldehydes and other compounds important for aroma formation (Brewer, 2010;James & James, 2010). Linoleic and linolenic acids in specific have been described as being particularly prone to oxidation (Lorenzo, 2014).…”

Section: Productmentioning

confidence: 99%

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

et al. 2015

View full text Add to dashboard Cite

a b s t r a c tThe increasing demand for traditional food products is concomitant with higher nutritional and health concerns. The effect of genotype, salt content and calibre on physicochemical, microbiological and texture parameters, along with sensory acceptability, was studied on low-salt Portuguese traditional dryfermented sausages. A few significant differences were found in different microbial counts between different pork genotypes' sausages. Lauric and stearic fatty acids showed significantly higher values for hybrid genotype products, while contents in gadoleic, heneicosanoic, linoleic and linolenic acids were higher in Alentejano pork sausages. Unexpectedly, there are no significant differences between genotypes for oleic acid, although lower contents were found in the Alentejano genotype. Texture Profile Analysis revealed significant differences in hardness, adhesiveness, resilience and chewiness between genotypes, with Alentejano pork sausages being softer and thus easier to chew. Salt reduction does not negatively affect the quality and acceptability of sausages. Furthermore, the use of hybrid genotype meat does not mischaracterise a product traditionally made exclusively of Alentejano pig meat.

show abstract

Section: Productmentioning

confidence: 99%

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The appearance of meat products is the key factor that influences the consumers' desire to purchase . Based on our data, the chicken surimi products with the addition of DI during processing had a higher degree of whiteness, which may be due to (i) small ice crystal formation with the addition of DI, known to enhance the whiteness of products, and (ii) lower yellow pigment generation from non‐enzymatic browning reactions between lipid oxidative products and amines on proteins or lipids . Moreover, textural properties play an important role in the perception and acceptability of processed meat products, and processing conditions, as well as recipe, have a direct impact on the textural behavior of food products .…”

Section: Resultsmentioning

confidence: 81%

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega‐3 fatty‐acid‐fortified surimi‐like meat products

Wang

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Lipid peroxidation entails major quality degradation in omega‐3 (ω‐3) fatty‐acid‐fortified surimi‐like meat products upon storage. Currently, the use of label‐friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle‐technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of ω‐3 fatty‐acid (FA)‐fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated. RESULTS Carnosol and rosmarinic acid are major phenolic components in REs. Furthermore, DI addition during the chopping procedure increased (P < 0.05) whiteness values and hardness of products, while total ω‐3 and ω‐6 FAs were relatively well preserved (P < 0.05) in products with flaxseed oil premixed with RE. During 14‐day storage at 4 °C, combined treatment with RE and DI decreased (P < 0.05) thiobarbituric acid reactive substance (TBARS) levels and the centrifugation loss of products. Single or combined treatment with RE and/or DI decreased (P < 0.05) TBARS levels in products after 60 days of storage at −20 °C. CONCLUSION Due to the antioxidant‐polyphenol profile of REs and a possible oxygen exclusion of DI treatment under atmospheric pressure during food manufacturing, application of the hurdle‐technology concept, using treatment with both RE and DI, can reduce lipid peroxidation and maintain a greater water‐holding capacity of ω‐3 FA‐fortified meat products upon storage. © 2019 Society of Chemical Industry

show abstract

“…The storage of meat under frozen conditions helps to prolong the product shelf-life and this is a crucial factor when meat is exported. However, consumers often have a perception that frozen meat has poor eating qualities as compared to “fresh” chilled meat ( James and James, 2010 ; Madhusankha and Thilakarathna, 2020 ).…”

Section: Post-mortem Storage Conditions Proteolytic Systems and Meat Tendernessmentioning

confidence: 99%

“…Storage of meat above freezing temperature results in more tender meat ( James and James, 2010 ). In the slaughterhouse, dry aging is carried out by hanging beef carcasses for a period of at least 2 weeks in a controlled environment at a temperature ranging from −1°C to 5°C ( James and James, 2010 ; Lian et al, 2013 ). The purpose is to provide adequate time for the meat to tenderise by allowing the degradation of intracellular muscle protein by the proteolytic systems.…”

Section: Post-mortem Storage Conditions Proteolytic Systems and Meat Tendernessmentioning

confidence: 99%

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Kaur¹,

Hui²,

Morton³

et al. 2021

Food Sci Anim Resour

View full text Add to dashboard Cite

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μcalpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

show abstract

Freezing/Thawing

Cited by 12 publications

References 31 publications

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega‐3 fatty‐acid‐fortified surimi‐like meat products

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Contact Info

Product

Resources

About