Juice Loss Research Articles

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition

Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention. The unsaturation degree of fatty acids lowered the mobility of bound water, immobilized water as well as bound fat in the fish oil oleogel, but enhanced the mobility of free water and protons of unsaturated fatty acids. Beeswax addition and oil phase characteristics could enhance β-sheets, disulfide bonds and hydrophobic force to improve the viscoelasticity, gel strength and oil/water retention. Beeswax assembly facilitated the tight micro-sol network and filling effect, and high unsaturation degree promoted the emulsification effect, thus reducing phase transition temperature and juice loss. The study could lay the foundation for development of gelled shrimp meat products with EPA and DHA.

ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)

Due to their high water content, frozen mushrooms (Agaricus bisporus) were greatly affected by ice crystal formation, which can lead to the destruction of tissue structure, serious browning, high juice loss, and difficulty in maintaining good sensory characteristics. In order to improve the quality of frozen Agaricus bisporus, this study employed Artificial neural network and genetic algorithm (ANN-GA) to optimize the amount of composite color protectant, and identified the optimal freezing conditions for freezing Agaricus bisporus by determining the freezing curves under different magnetic field-assisted freezing conditions, the color variance, texture and structure, drip loss, and distribution of moisture. Furthering, using X-ray μCT three dimensional images were taken to characterize the microstructure of the samples. Among them, the 6 mT magnetic field-assisted freezing treatment group was significantly better than the control group, and the results showed that the magnetic field-assisted freezing combined with chemical color protectant as a composite processing technology improved the quality of frozen Agaricus bisporus. This provides a theoretical basis and technical support for enhanced processing of frozen Agaricus bisporus.

The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef.

This study investigated the effects of ultrasound-assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF-400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound-assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.

Advances and applications in water retention technology for meat and meat products: Status and future research directions

SummaryWater retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structure of muscles. This study reviewed the different factors that contribute to water loss in meat and meat products, encompassing aspects such as animal species and cuts, pH levels, processing methodologies, storage and packing conditions, and salt concentration. This study reviewed the application of water retention techniques in the context of meat processing and its resultant products. The primary objective of this study is to offer theoretical justification for the reduction of juice loss, preservation of essential water content, enhancement of texture, and improvement of meat quality throughout the stages of processing and storage.

Physicochemical properties and pork preservation effects of lotus seed drill core powder starch-based active packaging films

Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsion (ECPE) were characterized, and their pork preservation effects were investigated in this study. In contrast with corn, potato and rice starches, LCPS showed higher amylose content, elliptical and circular shape with more uniform size distribution. Furthermore, LCPS film exhibited lower light transmittance, stronger tensile strength, and smaller elongation at break compared to the other starch films. Then, the LCPS film containing 4 % CNC and 9 % ECPE was fabricated which had stronger mechanical properties, lower water vapor permeability and oxygen transmission rate, and denser network structure. FTIR and XRD analyses also confirmed that CNC and ECPE were successfully implanted into the LCPS matrix without damaging the crystalline structure of LCPS. Herein, the LCPS/CNC/ECPE film exerted potential antibacterial activity against Escherichia coli and Staphylococcus aureus. Besides, packaging with this composite film significantly preserved the pork during cold storage via decreasing its juice loss rate, pH value, total number of colonies, total volatile base nitrogen and thiobarbituric acid reactive substance values. The present study will provide a theoretical basis for the application of LCPS as new biodegradable active films.

Влияние криопротекторов на изменение состава и свойств рыбного фарша при его холодильной обработке

Modern technologies of cryopreservation of biological raw materials provide for the use of cryoprotectors that act as regulators of the ice crystallization process and affect denaturation changes in the protein structures of bio-logical objects. For fish raw materials, the change of these two technological factors ensures the reversibility of the freezing process, i.e. the quality of the product after processing, as well as production losses during its implementation. Substances belonging to various classes of chemical compounds are used as cryoprotectors, but cryoprotectors traditionally used in cryopreservation - alcohols, oxides (DMSO) and carbohydrates – cannot be widely used in food production due to their toxicity and sweet taste. Therefore, the search for effective cryoprotectors intended for refrigeration technologies of food is an important task of scientific and industrial orientation. The aim of the work was to experimentally prove the feasibility of using food additives - cryoconcentrates of seafood – as cryoprotectors in the refrigeration technology of fish products. When realizing the purpose of the work, the tasks of studying changes in the composition and properties of minced fish during its refrigeration processing and assessing the quality and storage capacity of newly developed molded products with cryoprotectors were solved. Chilled pollock, which has a shelf life of no more than two days, was used as the main raw material for the production of minced fish and products based on it. A mixture of dry seafood concentrates “Mineralocorrecting” and dry concentrate of Pacific herring milk were used as natural cryoprotective substances. Sorbitol, table salt, pectin, glycerin were also used in the compositions of cryoprotective additives. It was found that the introduction of cryoprotective compositions into minced fish reduces the loss of tissue juice of minced fish by various technological operations of refrigeration processing by more than 2 times. Freezing and cold storage leads to a weakening of the structural and functional properties of minced fish. More pronounced negative changes in the initial properties of minced fish are noted in the control sample; in the minced meat containing the composite cryoprotectors developed by us, they manifest themselves to a much lesser extent. According to the sensory evaluation of minced fish samples, the quality during refrigeration is somewhat reduced to a greater extent in the control sample, to a lesser extent in samples containing cryoprotectors. It should be noted the high quality and storage capacity of new fish molded products with cryoprotective additives for 6 months.

Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast.

Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.

Effect of static magnetic field assisted freezing on the product quality of Korla fragrant pear

AbstractFreezing is a good method of preserving the sensory and nutritional quality of fresh fruits and vegetables. However, big ice crystals always form in a common freezing process which causes mechanical damage to the fruit and vegetable cells and results in low‐quality products. The external magnetic field can interfere with the state of the internal water, thus changing the ice crystal formation process accordingly. It was suggested that suitable magnetic field treatments can affect the biological characteristics of fruits and vegetables and improve the quality of the frozen products. In this experiment, Korla fragrant pear was freezing processed at the different static magnetic field (SMF) strengths (0, 2, 4, 6, 8, and 10 mT), and the pear quality was evaluated by juice loss, color, texture, total soluble solid content and total acid content, water state, and distribution. The results showed that the utilization of SMF in freezing reduced the loss of juice and soluble solids, and maintained the titratable acidity. However, SMFs performed poorly in color and texture protection. This research suggested that magnetic field‐assisted freezing had some positive effects on the quality of frozen Korla fragrant pear, but more works need to be done to further improve the product quality.Practical applicationsThis research emphasizes the positive effect of static magnetic field treatment on improving the freezing rate and optimizing the freezing process of Korla fragrant pear, which also provides a new idea and practical reference for the potential application of static magnetic field in freezing preservation of fruits and vegetables.

Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton

Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin (Cuminum cyminum) essential oil (CEO), Zanthoxylum essential oil (ZEO), and blended cumin/zanthoxylum essential oil (BEO) on the antibacterial, preservation of freshness, and flavor improvement of chilled fresh mutton. The results show that BEO exerts a good inhibition effect on microbial growth, lipid oxidation, and the formation of TVB-N, as well as slowing down the rate of juice loss under chilled conditions. GC-IMS assay results showed that BEO can enrich the flavor of roasted mutton with a higher level of volatile organic substances, such as ethyl acetate D. In conclusion, BEO treatments were more efficient than single treatments in ensuring the quality of lamb to improve microbiological safety and improve the flavor of roasted lamb stored under chilled conditions. Overall research indicates that BEO is an effective natural addition that can be used to preserve the quality and safety of chilled fresh mutton during storage.

Freezing of green peppers assisted by combined electromagnetic fields: Effects on juice loss, moisture distribution, and microstructure after thawing

AbstractThe combination of electric and magnetic field assisted freezing has potential as a new means of improving the freeze–thaw quality of green peppers. In this work, the quality of the freeze–thawed product was assessed in terms of thawing juice loss, moisture profile, ascorbic acid content, antioxidant activity, flavor, and microstructure. Juice loss was reduced by 16%–68%, freezing time was shortened by 15%–26%, and the nutrient retention rate was higher in the physical field‐assisted case compared to the no‐physical field case. Interestingly, the combined freezing of the two physical fields showed better freezing results compared to a single electric or magnetic field, with juice loss reduced to 3.04%, retention of 82% of calcium ions, retention of ascorbic acid increased by 6%–15%. In addition, the content of hexenal and methyl salicylate and other aromatic substances increased, showing a good flavor quality such as increased umami. The results suggest that combined electric and magnetic field assisted freezing is better in improving the quality of frozen products and may be a potential alternative to freezing and thawing of fruits and vegetables.Practical applicationThis research provides a simple and novel method for improving the speed and quality of frozen products. These steps combine electric and magnetic fields to explore, improve the quality of frozen products, but also provide a new idea for freezing research.

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing.

This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange-kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days' storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.

One-stage reconstructive jejunogastroplasty after previous multiple abdominal surgeries for left-sided diaphragm rupture complicated by gastric incarceration and necrosis

Acute gastric necrosis is a rare event requiring organ resection. Delayed reconstruction is advisable in patients with peritonitis and sepsis. The most common complication of gastrectomy with reconstruction is failure of esophagojejunostomy and duodenal stump. In case of severe esophagojejunostomy failure, appropriate surgical approach and timing of reconstructive stage should be analyzed. We report one-stage reconstructive surgery in a patient with multiple fistulas after previous gastrectomy. Surgery included reconstructive jejunogastroplasty with jejunal graft interposition. The patient underwent previous several unsuccessful reconstructive procedures complicated by failure of esophagojejunostomy and duodenal stump with external intestinal, duodenal and esophageal fistulas. Nutritional insufficiency, water and electrolyte disorders due to significant loss of proteins and intestinal juice through the drain tubes deteriorated clinical status. Surgical procedures finished reconstruction, provided closure of multiple fistulas and stomas and restored physiological duodenal passage.

RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN

Data on the biological and nutritional value of quail meat have been studied. The use of quail meat and product development have been substantiated on the materials and technical basis of KubSAU named after I.T. Trubilin. As a result of the research, biotechnological requirements for the composition and quality of the developed products intended for preschool children have been analyzed, the qualitative characteristics of the main raw material, i.e. quail meat and additional raw materials have been selected and assessed. By the method of calculating the quantitative and qualitative characteristics of the selected ingredients, a combination of formulation components with a hypoallergenic effect has been determined. The modeling of prescription compositions of products containing dietary raw materials of low allergenic activity has been carried out, a technology for the production of products developed, including the heat treatment of whole quail carcasses, which has made it possible to reduce the loss of meat juice to 35.8% against 55.17% during heat treatment of deboned meat. Experimental batches of food products for the nutrition of pre-preschool children have been developed, followed by an assessment of the nutritional and biological value. The daily satisfaction of toddler children in the main nutrients has been studied. The developed boiled sausage product and meat souffle meet the requirements for protein content of 13.37 and 14.6; fat 16.56 and 4.4; salts 0.72 and 0.4, respectively.

Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles

The effects of freeze–thaw (F-T) cycles on the shape retention of antifreeze peptides-based surimi ink (ASI) 3D structures were analyzed. The results showed that the ASI 3D structure has good shape retention ability, and the width, height, weight, and water holding capacity were 22.42 mm, 21.07 mm, 9.99 g, and 68.30 % even after F-T 4 times, respectively. The average area and equivalent diameter of ice crystals in ASI 3D structures only expand from 0.001 mm2 and 0.040 mm to 0.015 mm2 and 0.139 mm, respectively. The α-helix and β-sheet of myofibrillar protein in ASI 3D structure were slightly decreased by 44.16 ± 0.98 % to 33.33 ± 0.92 % and increased by 18.28 ± 4.45 % to 24.43 ± 1.60 %, respectively. The chemical bond and protein interaction have changed to some extent. AFPs can prevent denaturation and juice loss of surimi 3D structures after F-T. The results provide theoretical guidance for maintaining the shape retention of frozen 3D food structures.

Nutritional components of fresh and frozen fruits of highbush blueberries (Vaccinium corymbosum L.)

The relevance of the study is due to the considerable popularity of tall blueberries among consumers, which they have gained due to their balanced taste and content of nutrients and biologically active substances useful for the human body. Therefore, the aim of the study was to determine the suitability of the fruits of the varieties 'Duke', 'Patriot', 'Chanticleer' for freezing and storage in a frozen state. To achieve this goal, biometric, laboratory, analytical and statistical research methods were used. As a result of the studies, it was found that the frozen fruits of tall blueberries of the studied varieties 'Duke', 'Patriot', 'Chantilly' meet the requirements of the highest commercial grade according to DSTU 4837:2007. The thawed berries of the Duke variety had a better appearance than those of the other two studied varieties, thawed with a waxy coating inherent in this type of fruit, their weight loss during freezing was 0.20%, and the loss of juice after thawing was 0.71%. In the berries of tall blueberries of varieties Duke, Patriot, Chanticleer in the conditions of the Forest-Steppe of Ukraine, from 17.6 to 19.0 mg/100 g of vitamin C, 378-545 mg/100 g of polyphenolic substances, 127.2-176.8 mg/100 g of flavonoids, 59.4-162.9 mg/100 g of anthocyanins, 15.6-32.5 mg/100 g of chalcones were accumulated. The largest amount of nutrients was contained in the thawed berries of the Duke variety, while the losses during freezing and thawing were: vitamin C - 2.7 mg/100 g, total polyphenols - 102 mg/100 g, anthocyanins - 41.8 mg/100 g. The data obtained are of practical value for gardeners when choosing a variety for creating plantations of tall blueberries, the fruits of which can be used both for fresh consumption and for freezing

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

SummaryThe influences of ultrasound‐assisted immersion freezing (UIF) at different power density levels (15, 30, 45 W L−1) on the quality characteristics of porcine M. longissimus lumborum were evaluated. The results showed that UIF was effective in inhibiting juice loss, enhancing tenderness along with colour stability of porcine, especially at UIF of 30 W L−1 (UIF‐30). This improvement induced by UIF was attributed to the rapid freezing rate, the reduction of freezable water content, the formation of tiny and even ice crystals and the maintenance of muscle fibre integrity. This study indicated UIF with appropriate density (UIF‐30) and was beneficial to improve the quality of pork muscle to the greatest extent.

Influence of preslaughter stress on poultry meat

In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till now, the causes and mechanisms of appearance of those anomalies still haven’t been unambiguously formulated, however, a large number of publications prove the influence of the genetic characteristics of modern crosses of broilers and turkeys on disturbances in Ca2+ metabolism process in the sarcoplasm of muscle fibers. The uncontrolled release of calcium along with the high temperature of slaughtered poultry carcasses immediately after slaughter provokes an intense decrease in pH and launches denaturation processes in proteins. The numerous studies have shown deterioration in functional and technological properties of meat in stress-sensitive poultry, such as moisture-binding capacity and high acidity, which increases loss of meat juice during its storage and its weight during heat treatment. Recent publications have been devoted to development of a strategy for use of PSE poultry meat and search for efficient processing of PSE poultry meat, since the scientific community does not provide direct evidence on possibility of genetic adjustment of the poultry in order to exclude the occurrence of PSE quality of meat.

Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage.

Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p<0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p<0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p<0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p<0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.

Design and Testing of a Denucleation and Decortication Device for Lychee

Abstract. An automatic machine for lychee denucleation and decortication was designed to improve lychee processing efficiency and ensure the integrity of the lychee pulp. The main structure and operating parameters of this machine were determined by theoretical analysis and two orthogonal tests. The effects of the denucleation knife diameter, processing speed, and distance during denucleation and decortication were investigated. The denucleation rate, decortication rate, and juice loss rate were evaluated. The results of the processing tests showed that the denucleation rate was 94% when the diameter of the lychee fruit was between 29 and 33 mm, the diameter of the lychee seed was less than 10 mm, the diameter of the denucleation knife was 6 mm, and the processing speed of the denucleation knife was 0.5 m s-1. The decortication rate was 85% when the diameter of the baffle hole was 26 mm and there were eight grooves in the hole, yielding zero distance between the upper end of the decortication rod and the groove during operation. This machine is designed to perform automatic lychee processing, which includes the functions of denucleation, decortication, and lychee pulp separation. The processing speed of the machine is 600 kg d-1. This enhanced output is ten times greater than the output of conventional processing, and significant production costs are saved. Keywords: Decortication, Denucleation, Lychee, Processing, Pulp.

Special Indicators of Integrated Efficiency Assessment of Using the Root Crops Cutter

Ensuring a stable feed base is one of the most important conditions for intensive livestock farming. Another necessary and obligatory condition is the use of modern methods of feed preparation with the use of highly efficient technical means. Evaluation of the effectiveness of the developed technical means should be carried out not by one indicator, but by a set of specific indicators combined into a complex criterion, taking into account the importance of all selected private indicators. (Research purpose) The research purpose is selecting the most important specific indicators for a comprehensive assessment of the effectiveness of the root crops cutter based on the analysis of scientific papers and the functioning of technical means used for the cutting of root crops for cattle feed. (Materials and methods) The methodological basis for the selection of indicators for a comprehensive effectiveness of the cutter was the effectiveness theory of the technical means. The initial material for determining the specific indicators of an efficiency assessment was their technical characteristics and quality indicators of the technological operation. (Results and discussion) Based on the analysis of research work and production experience, two key groups of indicators were identified for the effectiveness assessment of the cutter. They are the power for cutting – Nизм, labor costs per unit of cutted products – Зт, capacity of the cutter – Wч, operating time for failure – t0, time spent on the elimination of technological malfunctions – tтехнол, specific labor cost of maintenance tуд.ТО, level of juice loss Пс. It was proposed to determine the relative importance of each specific indicator by the method of expert evaluation. (Conclusions) Indicators for a comprehensive assessment of the efficiency of the use of root crop shredders are economic and quality. The economic indicators were attributed to the power costs for cutting root crops and labor costs during cutting; quality indicators include the productivity of the cutter per unit of time, operating time for failure, time spent on eliminating technological malfunctions, specific labor cost of the cutter maintenance and the level of juice losses.