scholarly journals Preventing Soft Texture Fish Fillets through Brine Injection Technology

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Silvana Dinaintang Harikedua ◽  
Christina A. Mireles DeWitt
Keyword(s):  
Protease Inhibitor ◽  
Lipid Oxidation ◽  
Shear Force ◽  
Xanthan Gum ◽  
Sodium Tripolyphosphate ◽  
Cathepsin L ◽  
Fish Fillets ◽  
Injection Technology ◽  
Cie Lab ◽  
Pacific Whiting

An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments (n=8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white(BEW), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract(BPE). Xanthan gum was used as a suspension aid. Actual brine incorporation was12.2±0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with BEWand BPEwere significantly lower in cathepsin L activity when measured at pH 5.5. BEWand BPEfillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.

scholarly journals Impacts of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. Setyabrata ◽  
S. Xue ◽  
T. Cramer ◽  
K. Vierck ◽  
J. F. Legako ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Aging Process ◽  
Microbial Growth ◽  
Uv Light ◽  
Cull Cows ◽  
Trim Loss ◽  
Initial Color ◽  
Cull Cow

ObjectivesBeef from cull cows has been traditionally perceived as low-quality/value meat due to its inferior flavor and tenderness. Given the negative consumer perception of highly processed fresh meat, there is a need to develop a natural post-harvest aging system to improve eating quality attributes of beef products, particularly from cull cows. Dry aging has been practiced for decades as a traditional and natural butchery process, which is also known to improve palatability characteristics. Thus, the main objective of this study was to evaluate the impact of different dry-aging methods on meat quality, microbiological properties and palatability attributes of loins from cull cow beef.Materials and MethodsPaired beef loins from 13 carcasses (Holstein, 30+ mo) were obtained at 5d postmortem, divided into 4 equal length sections and randomly assigned to four aging methods: wet-aging (WA), dry-aging (DA), dry-aging in water permeable bag (DWA) and UV-light dry-aging (UDA; 2 treatment/day, 5 J/s/treatment). Sections were aged for 28d at 2°C, 65% RH and 0.8 m/s air flow. After aging, dry-aged sections (DA, DWA and UDA) were trimmed of dehydrated surface, and trim loss and total saleable yield were recorded. The pH, proximate composition, shear force, water-holding capacity, initial color (instrumental and trained panelist), lipid oxidation (2-thiobabituric acid reactive substances, TBARS), microbial properties (aerobic plate count (APC), lactic acid bacteria (LAB), and yeast and mold (YM) counts) and trained sensory evaluation (11 panelists) were determined. Experimental design was a balanced complete block design. All data were analyzed using PROC MIXED procedure of SAS, and least squares means for all traits were separated (P < 0.05).ResultsDA and UDA had a substantial moisture loss during the aging process, accompanied with higher trim loss compared to other methods (P < 0.05). This resulted in DA having the lowest yield followed by UDA, DWA and WA with the highest saleable yield (P < 0.05). No significant differences were observed on cook loss, WBSF and TBARS between the treatments. DWA had the lowest pH out of all treatments (P < 0.05). UDA had the lowest moisture content and highest drip loss (P < 0.05). Color measurement showed that both DA and WA had significantly higher L* and lower b* values compared to UDA and DWA (P < 0.05). However, a* and lean surface color were not significantly different between the treatments (P > 0.05). For the trim, UDA had the lowest microbial growth among all treatments (P < 0.05). For the lean, UDA had the lowest count for LAB (P < 0.05), WA had the lowest in YM (P < 0.05) and no difference was found for APC between treatments (P > 0.05). Trained sensory panelist found that UDA and WA had higher fat and sour flavor (P < 0.05), and a trend (P = 0.07) of higher oxidized flavor when compared to DWA and DA.ConclusionThe results showed that dry-aging would result in no adverse impact on shear force, cooking loss, initial color and lipid oxidation of mature beef loins. Further, sour and oxidized flavor was lower in dry-aged beef, indicating its potential as value adding process. UV light application minimized microbial growth during dry-aging process, although more analyses are needed to understand its full impact on dry-aged meat quality. Further studies on determining the consumer acceptability as well as flavor-related compound analyses are currently under investigation.

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age

2018 ◽  
Vol 58 (9) ◽  
pp. 1726 ◽  
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
F. B. Ferrari ◽  
A. Giampietro-Ganeco ◽  
P. A. Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shear Force ◽  
Aging Process ◽  
Control Group ◽  
Breast Meat ◽  
Free Range ◽  
Final Yield ◽  
Effects Of Aging

We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19; P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg; P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%; P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%; P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens.

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

2016 ◽  
Vol 23 (1) ◽  
pp. 75-85 ◽  
Author(s):  
BM Naveena ◽  
Panjab S Khansole ◽  
M Shashi Kumar ◽  
N Krishnaiah ◽  
Vinayak V Kulkarni ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Gel Electrophoresis ◽  
Shear Force ◽  
Microbial Growth ◽  
Protein Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Sensory Attributes ◽  
Sous Vide ◽  
Quality And Shelf Life

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi

1993 ◽  
Vol 58 (5) ◽  
pp. 1050-1054 ◽  
Author(s):  
M.T. MORRISSEY ◽  
J.W. WU ◽  
D. LIN ◽  
H. AN
Keyword(s):  
Protease Inhibitor ◽  
Pacific Whiting

scholarly journals Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Anna Marietta Salejda ◽  
Aleksandra Szmaja ◽  
Łukasz Bobak ◽  
Anna Zwyrzykowska-Wodzińska ◽  
Anna Fudali ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Aqueous Extract ◽  
Shear Force ◽  
Sensory Properties ◽  
Beef Quality ◽  
Sensory Acceptability ◽  
Color Parameters

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

scholarly journals Predicting Diagnostic Potential of Cathepsin in Epithelial Ovarian Cancer: A Design Validated by Computational, Biophysical and Electrochemical Data

Biomolecules ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 53
Author(s):  
Hemangi Ranade ◽  
Priya Paliwal ◽  
Anis Ahmad Chaudhary ◽  
Sakshi Piplani ◽  
Hassan Ahmed Rudayni ◽  
...  
Keyword(s):  
Ovarian Cancer ◽  
Protease Inhibitor ◽  
Epithelial Ovarian Cancer ◽  
Cystatin C ◽  
Gynecological Cancer ◽  
Cathepsin L ◽  
Cathepsin K ◽  
Binding Energies ◽  
Cysteine Protease Inhibitor ◽  
Diagnostic Potential

Background: Epithelial ovarian cancer remains one of the leading variants of gynecological cancer with a high mortality rate. Feasibility and technical competence for screening and detection of epithelial ovarian cancer remain a major obstacle and the development of point of care diagnostics (POCD) may offer a simple solution for monitoring its progression. Cathepsins have been implicated as biomarkers for cancer progression and metastasis; being a protease, it has an inherent tendency to interact with Cystatin C, a cysteine protease inhibitor. This interaction was assessed for designing a POCD module. Methods: A combinatorial approach encompassing computational, biophysical and electron-transfer kinetics has been used to assess this protease-inhibitor interaction. Results: Calculations predicted two cathepsin candidates, Cathepsin K and Cathepsin L based on their binding energies and structural alignment and both predictions were confirmed experimentally. Differential pulse voltammetry was used to verify the potency of Cathepsin K and Cathepsin L interaction with Cystatin C and assess the selectivity and sensitivity of their electrochemical interactions. Electrochemical measurements indicated selectivity for both the ligands, but with increasing concentrations, there was a marked difference in the sensitivity of the detection. Conclusions: This work validated the utility of dry-lab integration in the wet-lab technique to generate leads for the design of electrochemical diagnostics for epithelial ovarian cancer.

scholarly journals Effect of citrus fiber addition on quality attributes of fully-cooked deli-style turkey breast

2021 ◽  
Author(s):  
McKenna J. Powell ◽  
Joseph G. Sebranek ◽  
Kenneth J. Prusa ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Quality Attributes ◽  
Proximate Analysis ◽  
Low Fat ◽  
High Moisture ◽  
Fully Cooked ◽  
Sensory Parameters ◽  
Experimental Treatments

The effects of citrus fiber on the color,texture, lipid oxidation, and sensory characteristics of fully-cookeddeli-style turkey breast during storage (3˚C) were studied. Four treatmentswere evaluated: control (CON), 0.25% citrus fiber (0.25CF), 0.50 % citrus fiber(0.50CF) and 0.105% sodium tripolyphosphate (PHO). The study was independentlyreplicated three times. Proximate analysis and pH were measured once, and color(Hunter L, a, b), lipid oxidation (TBARS), texture (TPA hardness, resilience, cohesiveness,springiness and chewiness) and sensory parameters (turkey aroma, texture, moistness,turkey flavor, off-flavor and color) were measured at regular intervalsthroughout an 84-d storage period. Aside from TPA resiliency and sensorymoistness lower in PHO, all experimental treatments resulted in product with equivalentquality attributes to the control. At the levels tested in this specific application(high moisture, low fat), the citrus fiber evaluated did not affect theproduct’s quality attributes in a measurable way.

A cysteine protease inhibitor blocks SARS-CoV-2 infection of human and monkey cells

2020 ◽  
Author(s):  
Drake M. Mellott ◽  
Chien-Te Tseng ◽  
Aleksandra Drelich ◽  
Pavla Fajtová ◽  
Bala C. Chenna ◽  
...  
Keyword(s):  
Protease Inhibitor ◽  
Host Cell ◽  
Cysteine Protease ◽  
Cleavage Site ◽  
Cathepsin L ◽  
Cysteine Proteases ◽  
Protein Processing ◽  
Spike Protein ◽  
Cysteine Protease Inhibitor ◽  
Viral Infectivity

ABSTRACTK777 is a di-peptide analog that contains an electrophilic vinyl-sulfone moiety and is a potent, covalent inactivator of cathepsins. Vero E6, HeLa/ACE2, Caco-2, A549/ACE2, and Calu-3, cells were exposed to SARS-CoV-2, and then treated with K777. K777 reduced viral infectivity with EC50 values of inhibition of viral infection of: 74 nM for Vero E6, <80 nM for A549/ACE2, and 4 nM for HeLa/ACE2 cells. In contrast, Calu-3 and Caco-2 cells had EC50 values in the low micromolar range. No toxicity of K777 was observed for any of the host cells at 10-100 μM inhibitor. K777 did not inhibit activity of the papain-like cysteine protease and 3CL cysteine protease, encoded by SARS-CoV-2 at concentrations of ≤ 100 μM. These results suggested that K777 exerts its potent anti-viral activity by inactivation of mammalian cysteine proteases which are essential to viral infectivity. Using a propargyl derivative of K777 as an activity-based probe, K777 selectively targeted cathepsin B and cathepsin L in Vero E6 cells. However only cathepsin L cleaved the SARS-CoV-2 spike protein and K777 blocked this proteolysis. The site of spike protein cleavage by cathepsin L was in the S1 domain of SARS-CoV-2, differing from the cleavage site observed in the SARS CoV-1 spike protein. These data support the hypothesis that the antiviral activity of K777 is mediated through inhibition of the activity of host cathepsin L and subsequent loss of viral spike protein processing.SIGNIFICANCEThe virus causing COVID-19 is highly infectious and has resulted in a global pandemic. We confirm that a cysteine protease inhibitor, approved by the FDA as a clinical-stage compound, inhibits SARS-CoV-2 infection of several human and monkey cell lines with notable(nanomolar) efficacy. The mechanism of action of this inhibitor is identified as a specific inhibition of host cell cathepsin L. This in turn inhibits host cell processing of the coronaviral spike protein, a step required for cell entry. Neither of the coronaviral proteases are inhibited, and the cleavage site of spike protein processing is different from that reported in other coronaviruses. Hypotheses to explain the differential activity of the inhibitor with different cell types are discussed.

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