Citral nanocontainers applied to guava fruits (Psidium Guajava L.) in postharvesting

The guava (Psidium guajava L.), is a nutritious fruit which is of climacteric nature and highly perishable. This fruit is grown in Santander and Boyacá and 90% of its use is in the agro-based industry. Post-harvest losses of this fruit have a great impact on the economy of the region. In order to prolong the shelf life of the fruit, a post-harvest treatment based on the encapsulation of 3 mM Citral in liposomal nanocontainers composed of 10,12-pentacosadiynoic acid and Lecithin was devised. The characterization of the nanocontainers encapsulating Citral was performed by fluorescence and DLS spectroscopy. The treatment's effectiveness in the fruits was evaluated for 15 days using the following parameters: weight loss, color, total soluble solids, acidity, ripening index, and Vitamin C concentration. The results show a better appearance in the treated fruits with respect to untreated fruits (Blank) for up to 12 days of storage.

Instrumental Texture Analysis of Poultry Deli Loaves Prepared with Broiler Breast Fillets Exhibiting Woody Breast Characteristics

ObjectivesPotential applications of chicken meat with woody breast (WB) condition in further processing products could provide processors alternatives to face this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity on instrumental texture characteristics of deli loaves.Materials and MethodsA total of 270 breast fillets were collected from birds processed according to commercial practices and classified based on a scoring system for degree of hardness using tactile evaluation in three WB categories (0 or 0.5 as normal-NOR; 1 or 1.5 as mild-MIL, and 2, 2.5 or 3 as severe-SEV). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with three replicates of deli loaves were prepared: 100% NOR (T1), 66.67% NOR + 33.33% MIL (T2), 66.67% NOR + 33.33% SEV (T3), 33.33% NOR + 66.67% MIL (T4), 33.33% NOR + 66.67% SEV (T5), 100% MIL (T6), 66.67% MIL + 33.33% SEV (T7), 33.33% MIL + 66.67% SEV (T8), and 100% SEV (T9). Chicken breast muscles (cranial region) separately by treatment were trimmed, cut, tumble marinated [20% (wt/wt) marinade pickup target; final product concentration of 1.25% sodium chloride and 0.45% sodium tripolyphosphate], stored, stuffed (diameter: 100 mm, length: 290 mm; 2.3 kg), and cooked (core temperature reached 75°C). Texture profile analysis (TPA: hardness, cohesiveness, springiness, and chewiness) was performed using a texture analyzer (TA.XT Plus, Texture Technologies Corp.). Additionally, cook loss, color (L*, a* and b*), and reduction in diameter and length were evaluated in cooked deli loaves. Data were analyzed using a one-way ANOVA with treatment factor fit as fixed effect.ResultsWith exception to T1 through T4 treatments, the hardness of chicken loaves increased (P < 0.05), whereas the cohesiveness decreased (P < 0.05) as WB severity increased in the meat added to the product formulation. Furthermore, the cook loss significantly increased (P < 0.05) as WB increased in the meat incorporated into the product. The use of affected meat with WB condition at SEV levels (T9) or meat combinations at MIL and SEV levels (T7 and T8) yielded non-uniform deli loaves with higher levels of cook loss (> 13%, P < 0.05), different color parameters and higher levels of reduction in diameter (> 8%, P < 0.05) and length (> 5%, P < 0.05) in comparison with NOR samples. However, the mixture of non-affected meat with WB meat at MIL (up to 67%) and SEV (up to 33%) levels did not show a significant difference compared to NOR samples in terms of hardness, cook loss, color, and reduction in dimensions.ConclusionThese data indicate that there is an important effect of the use of broiler breast fillets with WB characteristics on the texture profile of deli loaves. There is evidence of the poor functionality associated with the inclusion of WB meat in deli loaves in terms of water holding capacity, color, and texture. Although additional research is needed, the combination of breast fillets of regular quality (NOR) with those presenting WB condition at MIL (up to 67%) or SEV (up to 33%) levels could be considered by processors as an alternative in commercial chicken deli loaf formulations due to the inclusion of WB meat at higher levels can result in reduced product quality.

Analysis of Proteins Associated with Quality Deterioration of Grouper Fillets Based on TMT Quantitative Proteomics during Refrigerated Storage

A TMT (Tandem Mass Tag)-based strategy was applied to elucidate proteins that change in proteomes of grouper fillets during refrigerated storage. In addition, quality analyses on pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) for grouper fillets were performed. A total of 64 differentially significant expressed proteins (DSEPs) were found in the results in the Day 0 vs. Day 6 group comparison and the Day 0 vs. Day 12 group comparison. It is worth mentioning that more proteome changes were found in the Day 0 vs. Day 12 comparisons. Bioinformatics was utilized to analyze the DSEP. UniProt Knowledgebase (UniProtKB), Gene Ontology (GO) enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) and protein interaction network analysis were adopted. All DSEPs were classified into seven areas by function: binding proteins, calcium handling, enzymes, heat shock protein, protein turnover, structural proteins and miscellaneous. The numbers of proteins that correlated closely with pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) were 4, 3, 6 and 8, respectively.

Effect of Heating Methods on Quality Attributes of Culled Saanen Crossbred Goat Meat

The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate composition, collagen, cook loss, color, and texture profile analysis. Supraspinatus muscle was used to determine the effect of these heating methods on changes in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of meat during 5 days of chilled storage. Boiled and grilled samples showed lower moisture (63.04 and 63.89 %, respectively) and higher protein (29.20 and 29.59 %, respectively) and fat (5.98 and 4.01 %, respectively) than those of the microwaved sample (68.03 % moisture, 26.72 % protein, and 2.95 % fat) (P < 0.05). Higher total collagen in the grilled sample (14.35 mg/g) and higher soluble collagen percentage (6.57 %) in the microwaved sample were obtained (P < 0.05). Boiled and grilled samples revealed higher cook loss (39.70 and 41.28 %, respectively) compared to microwaved samples (28.82 %) (P < 0.05). Grilled samples exhibited higher hardness (3,730.21 g), gumminess (2,397.76), and chewiness (1,774.71) than those of other heated samples (P < 0.05). Higher lightness (L* = 54.90), lower redness (a* = 4.11) and yellowness (b* = 13.96) in boiled sample were found (P < 0.05). Grilled samples exhibited sharper PV formation while boiled samples revealed sharper TBARS formation during storage (P < 0.05). In summary, variation in remaining moisture, soluble collagen, parallel with types of heating medium led to complexity in the results obtained in total solid, cook loss, color, and texture profile analysis (TPA). Boiled samples were prone to yield higher TBARS formation.

Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies

Turbot is a valuable commercial species because of its high nutrition content. Water redistribution during heating was attributed to temperature-induced protein denaturation and structural shrinkage. Therefore, knowledge about water dynamics provides valuable information related to flesh physical properties (weight loss, color and shear force). Herein, water dynamics in turbot during baking and microwave heating were elucidated by using low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Four distinct water populations with relaxation times of 0.20–0.60 ms, 2.00–6.00 ms, 30.00–60.00 ms, and 250.00–560.00 ms were identified. The dramatic variation of water populations during baking and microwave heating indicated protein denaturation and structural shrinkage, which was further verified by MRI and microscopic examination. Furthermore, good linear correlations were observed between NMR parameters and weight loss, color and shear force. The results revealed that the water mobility and distribution in turbot provided valuable information for quality analysis during baking and microwave heating.

QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH

Research has been conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw. This study used randomized block design with single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity) of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.