Rapid inspection method for investigating the heat processing conditions employed for chicken meat using Raman spectroscopy

Miyaoka, Rimi; Ando, Masahiro; Harada, Rieko; Osaka, Hiroyuki; Samuel, Ashok Zachariah; Hosokawa, Masahito; Takeyama, Haruko

doi:10.1016/j.jbiosc.2020.01.002

Cited by 8 publications

(7 citation statements)

References 22 publications

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“…As a result of such promising findings, the authors concluded that Raman spectroscopy has great potential for the meat industry. These results were confirmed by a recent study (Miyaoka et al 2020), in which Raman spectroscopy was used to estimate heat treatment conditions of chicken meat based on the amide I peak position. SDS-PAGE analysis exhibited denaturation of myosin and actin in the temperature range of 60-80°C, which was consistent with the Raman spectral results.…”

Section: Raman Spectroscopysupporting

confidence: 81%

“…SDS-PAGE allows the detection of changes in protein band intensity, while DSC exhibits multiple transition temperatures associated with protein denaturation. In addition to the electrophoresis techniques, more advanced proteomic methods, such as mass spectrometry and bioinformatics, have been also applied to investigate the impact of various thermal treatments (Deb-Choudhury et al 2014;Miyaoka et al 2020;Rakotondramavo et al 2019).…”

Section: Evaluation Of Biochemical Propertiesmentioning

confidence: 99%

“…Figure 2 shows that from the year 2010, there has been a significant increase in the number of publications that report on the use of spectroscopic techniques for monitoring thermal treatments in foods of animal origin, especially meat and meat products. These include infrared-based spectroscopic techniques (González-Mohino et al 2018;Ma et al 2019;Perez-Palacios et al 2019;Wold et al 2020), nuclear magnetic resonance (NMR) (Han et al 2019a;Sun et al 2017), Raman spectroscopy (Berhe et al 2015;Miyaoka et al 2020), and fluorescence spectroscopy (Sahar et al 2016;Mitra et al 2018). However, to the best of our knowledge, there is still an obvious gap in the literature since no review has been published yet on this topic.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

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Section: Raman Spectroscopysupporting

confidence: 81%

Section: Evaluation Of Biochemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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“…are destroyed or formed during high‐pressure processing, the effects of high‐pressure treatment alone on the modification of soy 11S globulin are limited (Chen et al, 2017; Li, Sukmanov, & Ma, 2021). Thermal treatment is widely used in the food processing industry, and has a major impact on protein structure and functional properties of food materials (Miyaoka, Ando, Harada, Osaka, & Takeyama, 2020). The mechanism of protein modification caused by high‐pressure and thermal treatments is different.…”

Section: Introductionmentioning

confidence: 99%

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Xie

et al. 2022

J Food Process Engineering

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This study examines the effects of combined high pressure (0.1, 200, and 400 MPa) and temperature (25 and 50 C) on the solubility, aggregation, conformation, foaming, emulsifying capacity, and rheological properties of soy 11S globulin. The foaming stability, particle size, free sulfhydryl groups content, emulsifying activity, emulsifying stability, and shear stress of soy 11S globulin were decreased significantly (p ≤ .05) compared with that of 0.1 MPa-treated sample, but the solubility, surface hydrophobicity, foaming capacity, and apparent viscosity were increased significantly (p ≤ .05), except the sample treated at 400 MPa and 50 ± 2 C. The solubility, surface hydrophobicity and free sulfhydryl groups content of soy 11S globulin decreased significantly (p ≤ .05) with increasing pressure and temperature, which caused the decrease of the foaming capacity, emulsifying activity, emulsifying stability, shear stress, and apparent viscosity. Overall, the use of high-pressure and thermal treatments combined could change the foaming, emulsifying, and rheological properties of soy 11S globulin through the increase/decrease of protein solubility, aggregation, surface hydrophobicity, and free sulfhydryl groups content. Practical applicationsThis study provides a method of high-pressure and thermal treatments combined, which can change the solubility, foaming, and rheological properties soy 11S globulin, and its use should be expanded in food processing. | INTRODUCTIONDue to its high nutritional value and cost performance, soybean and its products have been widely used in food all over the world (Yue, Li, Liu, Zhang, & Zheng, 2021). The soy 11S globulin is the main component of soy protein, comprising over 35% of the total protein content, and it is composed of disulfide-bonded acidic subunit A and basic subunit B, connected via a disulfide bond (Nishinari, Fang, Guo, &

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“…Heat treatment is widely used in food processing industry and has a major impact on the protein structure and functional properties of food materials (Chin et al., 2009; Miyaoka et al., 2020). At increased temperature levels, protein denaturation starts and leads to aggregation, which in turn leads to the changes in the functional properties such as hydration and gel properties of protein (Ahmad et al., 2015; Wooszyn et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

Kang

Kong

GAO

et al. 2021

Food Processing Preservation

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Effects of increasing in temperature (56 and 72℃) and NaCl (1%-3%) content on the particle size, zeta potential, gel properties and water distribution of pork myofibrillar protein were studied. At the same NaCl content, the particle size, zeta potential, whiteness and hardness of myofibrillar protein gel at 72℃ were increased significantly compared to 56℃, whereas the cooking yield was decreased significantly (p < .05).At the same temperature, the particle size of myofibrillar protein was decreased significantly with increasing NaCl, whereas the whiteness, cooking yield, and hardness of gel were increased significantly (p < .05). In addition, the mobility of water in the cooked myofibrillar protein gel was decreased with increasing NaCl content and temperature. Overall, increasing the temperature and the NaCl content led to improve gel properties and water holding capacity of myofibrillar protein.Novelty impact statement: Increased the salt and temperature, particle size, zeta potential of pork myofibrillar protein were increased significantly, the fluidity of water was decreased, and then a better gel network was formed.

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Rapid inspection method for investigating the heat processing conditions employed for chicken meat using Raman spectroscopy

Cited by 8 publications

References 22 publications

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

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