The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

McDonnell, Ciara K.; Allen, Paul; Duggan, E.; Arimi, Joshua; Casey, Eoin; Duane, Gearóid; Lyng, James G.

doi:10.1016/j.meatsci.2013.04.012

Cited by 158 publications

(90 citation statements)

References 45 publications

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“…1000 m s (T 22 ) were observed. Similar profiles were reported by McDonnell, Allen, Duggan, Arimi, Casey, Duane et al (2013) with brined raw pork meat. Fig.…”

Section: Expressible Moisturesupporting

confidence: 87%

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Resconi

Keenan

Gough

et al. 2015

LWT - Food Science and Technology

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“…1000 m s (T 22 ) were observed. Similar profiles were reported by McDonnell, Allen, Duggan, Arimi, Casey, Duane et al (2013) with brined raw pork meat. Fig.…”

Section: Expressible Moisturesupporting

confidence: 87%

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Resconi

Keenan

Gough

et al. 2015

LWT - Food Science and Technology

Self Cite

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“…By multi-exponential tting of the transverse relaxation data to obtain the T 2 relaxation spectra, we were able to discriminate three water populations in all sea cucumber samples (Fig. 19 In this study, the decrease in A 21 of salted dried sea cucumber suggested that as the proteins became denatured, less hydrophilic groups were available for water-binding. No attempt has been made to assign these peaks to the various sea cucumber components, although the dominant peak at approximately 30 ms probably arises from water protons.…”

Section: Discrimination Of Dried Sea Cucumbermentioning

confidence: 62%

“…Magnetic resonance imaging (MRI), another type of NMR technology, has been clinically used to detect structural abnormalities of the body, 14,15 but it has also been used to explore food analysis and food processing. [18][19][20] Liu et al 21 used both NMR and MRI to study the gelling properties of egg whites. 17 There has also been a signicant effort to use both NMR and MRI for food analysis and food processing.…”

Section: Introductionmentioning

confidence: 99%

A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber

Geng

Wang

et al. 2015

Anal. Methods

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Sea cucumbers possess high-value and bioactive components that have been used for human food and pharmaceuticals in treating a wide number of ailments. Most of the sea cucumber products on the market are dehydrated due to the immediate autolysis that occurs upon removal of the sea cucumber from seawater. Rehydration of the dried products is necessary to obtain sea cucumbers with the highest water content. In this study, a rapid and non-invasive NMR and MRI method was introduced to analyze the rehydration process for dried sea cucumber. The spin-spin relaxation time (T 2 ) weighted NMR signal, obtained by a CPMG pulse sequence and processed by the chemometric method, was used to identify lightly dried and salted dried sea cucumber. The water uptake and distribution during the rehydration process was monitored by NMR 1 H T 2 . Structural changes were analyzed by MRI with T 1 and T 2 weighted imaging. The results indicated that the proper presoaking and rehydration time was 24 and 96 h, respectively, for lightly dried sea cucumber. Good linear correlation during the rehydration process was observed between the NMR parameters and texture profile analysis parameters including the hardness, chewiness, and rehydration ratio of lightly dried sea cucumbers. The NMR and MRI method has the potential to noninvasively analyze the rehydration process of dried sea cucumber.

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“…Previous studies proposed that P 21 corresponded to water located within a highly organized intra-myofibrillar protein matrix and mainly determined by the ability of water binding within myofilament lattice. However, negatively correlation was found between P 22 and drip loss, suggesting that the loss of extra-myofibrillar water was easily influenced by structural organizations and modal features within the muscle tissue (Bertram et al 2002;McDonnell et al 2013;Pearce et al 2011). There were significant PM and ST effect (P < 0.05) on P 21 and P 22 of pork LD muscles and no significant difference (P > 0.05) was observed in P 2B .…”

Section: Wbsf Level and Water Lossmentioning

confidence: 99%

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

Lin

Zhou

Zhang

2015

Food Bioprocess Technol

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The objective of this study was to investigate the biochemical difference of pork under high oxygen modified atmosphere packaging and their contribution to meat tenderness and water holding capacity of pork during postmortem storage. Twelve longissimus dorsi muscles were randomly assigned to either high oxygen modified atmosphere packaging or vacuum packaging and stored for 1, 4, and 6 days at 4°C. The carbonyl content, protein surface hydrophobicity, protein solubility, calpain activity, desmin degradation, tenderness, and water loss of pork were determined. Results showed that carbonyl content, protein surface hydrophobicity, and protein solubility were significantly affected (P < 0.05) by packaging method, while storage time did not significantly influence protein surface hydrophobicity and the solubility of sarcoplasmic protein (P > 0.05). Samples from high oxygen modified atmosphere packaging at 1 day showed greater intensity of intact 80 KDa calpain and lower intensity of autolyzed 76 KDa calpain product compared to samples from vacuum packaging (P < 0.05). Desmin degradation was significantly affected (P < 0.05) by packaging method and storage time, while their interaction presented no significance (P > 0.05). Higher intensity of intact desmin was observed in samples from high oxygen modified atmosphere packaging than vacuum packaging samples from 1 day of postmortem storage. Both packaging method and storage time showed significant effects (P < 0.05) on tenderness and water loss of pork muscle during postmortem storage. Changes in protein oxidation, calpain activation, and protein proteolysis of postmortem pork under high oxygen modified atmosphere packaging could help to explain decreased meat tenderness and increased centrifuge loss of pork. Keywords High oxygen modified atmosphere packaging . Pork muscle . Protein oxidation . Calpain . Tenderness . Water holding capacity Abbreviations HiOx High oxygen modified atmosphere packaging VP Vacuum packaging WHC Water holding capacity WBSF Warner-Bratzler shear force LD Longissimus dorsi PM Packaging method ST Storage time PM × ST Interaction of packaging method and storage time LF-NMR Low-field nuclear magnetic resonance DNPH 2,4-Dinitrophenylhydrazine BPB Bromophenol blue

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The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

Cited by 158 publications

References 45 publications

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

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