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Effects of Meat and Phosphate Level on water-holding capacity and Texture of Emulsion-Type Sausage During Storage

Agricultural Sciences in China 2009年第12期8卷 1475-1481页

作者： WANG Peng,XU Xing-lian and ZHOU Guang-hong Key Laboratory of Meat Processing and Quality Control,Ministry of Education/Nanjing Agricultural University,Nanjing 210095,P.R.China Key Laboratory of Meat Processing and Quality Control Ministry of Education/Nanjing Agricultural University Nanjing 210095 P.R. China

This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.

关键词： meat emulsion-type sausage water-holding capacity texture

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Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein

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Food Quality and Safety 2021年第2期5卷 152-160页

作者：凌建刚宣晓婷徐子涵丁甜林旭东崔燕刘东红 College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang UniversityHangzhouChina institute of Agricultural Products Processing Key Laboratory of Preservation Engineering of Agricultural ProductsNingbo Academy of Agricultural SciencesNingboChina College of Food Shenyang Agricultural UniversityShenyangChina

This study compared the effects of conventional thawing methods(water immersion thawing(WIT,(25±1)℃),natural air thawing(AT,(25±1)℃,relative humidity(RH(65±2)per cent),refrigerator thawing(RT,4℃,RH(80±2)per cent)and low-temperature(LT)combined with high-humidity thawing LT,-1℃to 1℃(LT-1-1),2-4℃(LT2-4),5-7℃(LT5-7)and 8-10℃(LT8-10),RH>95 per cent)on the water-holding capacity,lipid oxidation and biochemical properties of Portunus trituberculatus(***)myofibrillar *** results showed that WIT and AT significantly decreased the water-holding capacity while dramatically increasing lipid oxidation,protein oxidation and degeneration,resulting in serious *** quality *** humidity was beneficial for ***\.ha\A/\*** thawing time of *** under the conditions of LT2-4 was only 39.39 per cent of that of conventional air thawing at 4℃(RT),and the LT2-4 samples not only maintained better water-holding capacity but also had an obviously reduced degree of lipid oxidation,protein oxidation and *** samples LT2-4 and LT5-7 provided better maintenance of *** quality than the LT-1-1 and LT8-10 *** best quality was exhibited after thawing at 2-4℃.The levels of thiobarbituric acid reacting substances,carbonyl content and surface hydrophobicity observably decreased in these samples,while the total sulfhydryl contents dramatically increased compared to those of conventionally thawed samples,indicating lower lipid oxidation and protein ***,the Ca2+-ATPase activity of the sample thawed at 2-4℃(2.06 μmol Pi/mg prot/h)was markedly higher than that of samples subjected to WIT and *** product qualities observed after thawing at-1℃to 1℃,5-7℃and 8-10℃under LT were comparable to that observed by *** its thawing efficiency and product quality,LT is a suitable method for the thawing of ***,and the ideal thawing conditions were LT at 2-4℃.

关键词： Portunus trituberculatus-,thawing low temperature combined with high humidity water-holding capacity lipid oxidation biochemical properties of myofibrillar protein

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Evaluating Fertilization Effects on Soil Physical Properties Using a Soil Quality Index in an Intensive Rice-Wheat Cropping System

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Pedosphere 2016年第6期26卷 887-894页

作者： Bappa DAS Debashis CHAKRABORTY Vinod Kumar SINGH Mukhtar AHMED Amit Kumar SINGH Arijit BARMAN Division of Agricultural Physics Indian Agricultural Research InstituteNew Delhi 110012(India) Project Directorate for Farming Systems Research ModipuramMeerut 250110(India) Division of Soil Science and Agricultural Chemistry Indian Agricultural Research InstituteNew Delhi 110012(India)

Soil quality assessment has been suggested as an effective tool for evaluating sustainability of soil and crop management *** objective of this study was to develop a sensitive soil quality index(SQI) based on bulk density(BD),water-holding capacity(WHC),water-stable aggregates(WSA),aggregate mean weight diameter(AMWD),total organic C(TOC) and C input to evaluate the important rice-wheat cropping system on an Inceptisol in India.A long-term experiment has been conducted for 18 years at the Indian Council of Agricultural Research-Indian Institute of Farming Systems Research,Modipuram,*** treatments selected for this study were comprised of a no-fertilizer control and N,P and K fertilizers(NPK) combined with Zn and S fertilizers(NPK+ Zn+S),farmyard manure(NPK+FYM),green gram residues(NPK+GR) and cereal residues(NPK+CR),laid out in a randomized complete block design with three *** samples were collected and analyzed for BD,WHC,WSA and *** analysis revealed that both rice and wheat yields signi?cantly increased with the increases in AMWD,TOC and C input,but decreased with the increase in *** SQI values were then generated based on regression analysis of BD,WSA,AMWD,TOC and C input with rice and wheat yields for the 0–15 and 15–30 cm soil layers,*** analyses between crop yields and SQI values showed a quadratic type of relation with the coeffcient of determination(R^2) varying from 0.78 to *** regard to soil sustainability,applying crop residues to both rice and wheat could maintain soil quality for a longer period,whereas the highest yields of both the crops were recorded in the NPK+Zn+S *** regression equations developed in this study could be used to monitor soil quality in a subhumid tropical rice-wheat cropping system.

关键词： bulk density C input integrated nutrient management total organic C water-holding capacity water-stable aggregates

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Occurrence and Characterization of Pale,Soft,Exudative-Like Broiler Muscle Commercially Produced in China

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Journal of Integrative Agriculture 2012年第8期11卷 1384-1390页

作者： ZHU Xue-shen XU Xing-lian MIN Hui-hui ZHOU Guang-hong National Center of Meat Quality and Safety Control Nanjing Agricultural UniversityNanjing 210095P.R.China

Pale, soft, exudative-like （PSE-like） broiler muscle is a growing problem for meat industry all over the world. However, limited studies have been made to assess broiler meat quality in China. The aim of this study was to investigate the characteristics and incidence of PSE-like broiler muscle commercially produced in China. A total of 1 274 Pectoralis muscles of Arbor Acre broiler were randomly obtained from the processing line to determine the commercial incidence of PSE-like muscle based on color. Furthermore, broiler Pectoralis muscles selected from the 1 274 muscle samples were classified as PSE-like muscle （L＊〉53, n=33） and normal muscle （L＊〉48 and L＊=53, n=33） to assess meat quality. It was determined that PSE-like muscle had lower muscle pH values, lower water-holding capacity （WHC）, lower sarcoplasmic protein solubility, and lower total protein solubility than the normal muscle did. SDS-PAGE profile also showed that bands of approximate 96 and 24 kDa in sarcoplasmic protein and myofibrillar protein varied between these two groups, suggesting partial denaturation of sarcoplasmic proteins and precipitation on myofillarments. Correlation analysis showed that L＊ values have significant correlation with WHC and protein solubility. Furthermore, the distribution of L＊ values exhibited a normal curve with range varying from 42.70 to 58.37. It was considered that approximately 23.39% of the population was PSE-like muscle. These results suggest that PSE-like meat can represent a significant portion of commercially processed broiler breast meat in China and that the L＊ value measurement could be used to sort broiler meat quality using a cut-off point.

关键词： broiler Pectoralis muscles color water-holding capacity protein solubility

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