Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products.

Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers' demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of the physical processing technology of reduced-salt gel meat products, such as the technology of ultrasonic, high-pressure processing, beating, plasma, and magnetic field, and its role in reduced-salt gel meat processing, and explores means to improve the teaching effect of the physical processing technology of reduced-salt gel meat products in the major of Food Science and Engineering.

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose.

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose.

Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.

To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.

Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.

Background: Soy 11S globulin has high thermal stability, limiting its application in the production of low-temperature gel foods. In this study, the low-frequency magnetic field (LF-MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin.

Results: Compared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water-holding capacity, and absolute zeta potential values significantly increased (P < 0.

Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.

The purpose of this study was to investigate the changes of oxidative attributes, protein DJ-1 expression, oxidized form (oxDJ-1), and cellular localization in RFN and PSE pork meat during the post-mortem aging. The longissimus thoracis of RFN and PSE groups were collected and classified by determination of pH, color and purge loss and then aged for 1, 3 and 7 d at 4 °C postmortem. Results showed that the content of DJ-1 and oxDJ-1 was continuously increased during 7 d of postmortem aging.

A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay.

In this paper, the S-nitrosylated myofibrillar protein in pork was comparatively analyzed between pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) meat. The S-nitrosothiol and immunoblot of S-nitrosylated protein indicated that the overall protein S-nitrosylation level in PSE pork was higher than that in RFN pork. Proteomics showed that 114 SNO-modified cysteines corresponding to 65 proteins were over-expressed in PSE samples while 74 nitrosylated cysteines of 20 proteins were over-expressed in RFN samples.

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.

In this paper, the potential effect of nitric oxide (NO) on improving the fresh meat quality of pork was primarily investigated by treatment of longissimus thoracis (LT) with 0, 20, 40, 60, 80 μL/L NO gas within 6 h post-slaughter. After the NO treatments were completed, the pork chops were vacuum-packaged and stored at 4 °C for 1, 4, and 7 d. Compared with the control group, NO treatment enhanced ultimate pH and a* value, and decreased the total bacterial count.

Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.

Background: Heat-induced composite gels were prepared with 20 g kg myofibrillar protein (MP) sol, 20 g kg modified starch and 100 g kg lipid pre-emulsified by MP in 0.6 mol L NaCl, at pH 6.2.

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat.

The quality and safety of chicken meat are prone to deteriorate due to bacteria reproduction and oxidation reaction. In this study, the antimicrobial and antioxidant effects of KGM-KC coatings incorporated camellia oil were evaluated to extend the shelf-life of chicken meat. The result showed that the KGM/KC-CO coating significantly (P < 0.

Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay.

This study aimed to identify the differential S-nitrosylated proteins at post-mortem in beef longissimus thoracis (LT) muscles from carcasses with intermediate (5.40 < pH < 5.80, n = 6) and high (pH ≥ 6.

Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage.

Abstract: This study was conducted to evaluate the antimicrobial and preservative effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) on pasteurized chicken sausage. An orthogonal test revealed that the most effective preservative was a mixture of 0.05% NS plus 0.

Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging.

This study was the first attempt to explore the effect of protein S-nitrosylation on the progress of apoptosis in postmortem beef semimembranosus muscle (SM). Five beef SM were incubated with S-nitrosoglutathione (GSNO, nitric oxide donor), control, or Nω-nitro-l-arginine methyl ester hydrochloride (l-NAME, nitric oxide synthase inhibitor). Results suggest that compared to the control, more chromatin condensation, nucleusfragmentation, apoptoticbody formation, and mitochondrialswelling were observed in the l-NAME group while these apoptosis-related morphological changes were retarded in the GSNO group.

Role of protein S-nitrosylation in regulating beef tenderness.

This research aimed to explore the role of protein S-nitrosylation in regulating the tenderness of postmortem beef, from the perspective of μ-calpain autolysis and protein proteolysis. Five bovine semimembranosus muscles were incubated with three treatments including S-nitrosoglutathione (GSNO, nitric oxide donor), normal saline and Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME, nitric oxide synthase inhibitor). The results showed that the level of protein S-nitrosylation was improved by GSNO treatment and reduced by L-NAME treatment (p < 0.

Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.

Background: Composite gels were individually prepared from 20 g kg myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L NaCl at pH 6.2.

Nitric oxide synthase in beef semimembranosus muscle during postmortem aging.

In this study, the activity, expression and localization of nitric oxide synthase (NOS) was investigated in beef semimembranosus muscle (SM) during postmortem aging. Five beef SM muscles were vacuum-packaged and aged for 1, 3, 7 and 14 d at 4 °C. Results showed that SM muscle retained NOS activity during the 14 d storage period.

A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham.

The analysis of antioxidants in foodstuffs has become an active area of research, leading to the recent development of numerous methods for assessing antioxidant capacity. Here we described the fabrication and validation of a novel and simple cell-based electrochemical biosensor for this purpose. The biosensor is used to assess the antioxidant capacity of cell-free extracts from Lactobacillus plantarum strains isolated from Chinese dry-cured ham.