Meat quality and cooking attributes of thawed pork with different low field NMR T21

Li, Chunbao; Liu, Dengyong; Zhou, Guanghong; Xu, Xinglian; Qi, Jun; Shi, Peilei; Xia, Tianlan

doi:10.1016/j.meatsci.2011.11.015

Cited by 103 publications

(60 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As usual, the higher the water content, the stronger the water mobility. [50,51] The trend in the immobilized water mobility and content was consistent with previous reports. However, the mobility and content of free water showed a different trend; T 23 decreased significantly during the first 3 days and then had no change during additional days of storage.…”

Section: Low-field Nuclear Magnetic Resonancesupporting

confidence: 91%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

show abstract

Section: Low-field Nuclear Magnetic Resonancesupporting

confidence: 91%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The results show that there was a significant reduction of myowater in the myofibrillar matrix, which can be related to shrinkage of the muscle fibers and mobilization of water to extracellular space. T 21 has been reported to alter with the multiple freeze-thaw cycles (Li et al, 2012). Similarly, T22 values decreased in the first three to four cycles and then increased, but the differences were not statistically different.…”

Section: Nuclear Magnetic Resonancementioning

confidence: 93%

“…The WHC was measured using the method described by Li et al (2012). Briefly, the raw meat sample (approximately 2 g) was placed between a preweighed 18 Whatman (No.…”

Section: Water-holding Capacity (Whc)mentioning

confidence: 99%

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Ali

Rajput

et al. 2016

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.

show abstract

“…Thawing, cooking and pressing loss were determined according to the method as described by Li et al [23] with slight modifications. Thawing loss was calculated as a percentage of weight loss before and after thawing.…”

Section: Methodsmentioning

confidence: 99%

Effect of freezing on electrical properties and quality of thawed chicken breast meat

Wei¹,

Wang²,

Han³

et al. 2016

Asian-Australas J Anim Sci

Self Cite

View full text Add to dashboard Cite

ObjectiveThe objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage.MethodsThawed samples of chicken breast muscles were evaluated after being kept in frozen storage at −18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months).ResultsThe results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat.ConclusionImpedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

show abstract

Meat quality and cooking attributes of thawed pork with different low field NMR T21

Cited by 103 publications

References 17 publications

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Effect of freezing on electrical properties and quality of thawed chicken breast meat

Contact Info

Product

Resources

About