Changes in Muscovy duck breast muscle marinated with ginger extract

The effects of ginger extract (GE) marination on the changes in Muscovy duck breast muscle were evaluated. Pectoralis muscles were excised from the carcasses of male Muscovy ducks and marinated for 14 days in GE at 5 °C. Samples were taken at the end of 0, 1, 3, 7 and 14 days of the marination. The results showed that the pH was higher (p < 0.05) in the GE-marinated samples than in control samples and that TBARS values were lower (p < 0.05) in the GE-marinated samples. The SDS–PAGE and western blot results indicated that titin, myosin heavy chain, desmin and α-actinin degraded more rapidly in the GE-marinated samples than in the control samples and that 32- and 30-kDa troponin-T degradation components were also generated in the GE-marinated samples. Our results suggest that GE marination could not only retard lipid oxidation, but also enhance the proteolysis of Muscovy duck breast muscle.     

Effect of lactic or acetic acid on degradation of myofibrillar proteins in post‐mortem goose (Anser anser) breast muscle

The effects of lactic acid (LA) and acetic acid (AA) on changes in myofibrillar proteins of post‐mortem goose breast muscle marinated for 24 h at 5 °C were studied. Purified myofibrils were prepared from 0.1 M LA or AA samples and controls (non‐marinated samples) after 0, 1, 3, 7 or 14 days of storage at 5 °C. The changes in myofibrillar proteins of goose muscle were examined by SDS‐PAGE. Goose breast muscle marinated in LA and AA exhibited degradation of myosin heavy chains. The appearance of ∼95 and ∼27 kDa components and the disappearance of titin and nebulin were also more rapid than for control muscle. These results suggest that acid marination enhanced the post‐mortem proteolysis of goose breast muscle. © 2000 Society of Chemical Industry     

Post mortem changes in porcine longissimus muscle incubated with 0.1 M calcium lactate

The effects of calcium lactate incubation at 5 °C on post mortem changes in porcine longissimus muscle were studied. Myofibrils were purified from control (CON) and calcium lactate‐incubated (CL) muscles. Samples were taken at 0, 1, 3, 7 and 14 days post mortem. SDS‐PAGE results showed that the disappearance of titin, nebulin, tropomyosin and troponin‐T and the appearance of a ～30 kDa component were more pronounced in CL samples than in CON samples. Western blots labelled with a monoclonal antibody to desmin also demonstrated that desmin degraded more quickly in CL samples. Our data suggested that calcium lactate incubation might accelerate the post mortem changes in porcine longissimus muscle via activation of calpains. © 2001 Society of Chemical Industry     

Antioxidant properties of Korean black raspberry wines and their apoptotic effects on cancer cells

BACKGROUND: The objective of the study was to determine the antioxidant activities of Korean black raspberry concentrate (KBR: Rubus coreanus Miq.) and Korean black raspberry wine concentrates (KBRW‐1 and KBRW‐2) using the DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging assay. The apoptotic effects of the KBRW concentrates on various cancer cells were also investigated. RESULTS: Both the KBR concentrate and KBRW concentrates showed dose‐related antioxidant activities in the DPPH assay. At concentrations of 500 µg mL^?1 and 1000 µg mL^?1, the KBR concentrate antioxidant activities were 59% and 79%, respectively. KBRW‐1 and KBRW‐2 inhibited radical formation at 500 µg mL^?1 by 19% and 48%, respectively. The antioxidant activity of KBRW‐2 was comparable to various red wines (RW‐1, RW‐2, RW‐3, and RW‐4). However, at 1000 µg mL^?1, the antioxidant activities of KBRW‐1 and KBRW‐2 were 53% and 83% that of α‐tocopherol, respectively. Both RW‐1 and KBRW‐2 showed marked antiproliferative effects on all cancer cell types, with decreases in cell viability greater than 50%. This was co‐related with apoptotic characteristics, including chromatin condensation and apoptotic body formation, as determined by cell morphological assessment. Cell cycle analysis showed that treating AGS cells with RW‐1 and KBRW‐2 resulted in 25% and 30% apoptotic cell accumulation, respectively. KBRW‐2 induced the cleavage of poly(ADP‐ribose) polymerase (PARP) and the activation of caspase‐3 within the AGS cells. Levels of PARP cleavage were increased five‐ and three‐fold by RW‐1 and KBRW‐2, respectively, and the level of caspase‐3 was significantly increased by the treatment with KBRW‐2. CONCLUSION: Overall, the results of this study suggest that Korean black raspberry wine displays antioxidant activity comparable to that of imported red wines, and has anticancer effects that may be attributed to induction of the apoptotic pathway. Copyright © 2009 Society of Chemical Industry     

Dietary supplementation of α-tocopheryl acetate on α-tocopherol levels in duck tissues and its influence on meat storage stability

The effect of feeding three levels of α‐tocopheryl acetate on quality and stability of duck meat was studied. Day‐old white Peking ducklings (n = 75) were assigned to three dietary treatments (n = 25) 20 mg α‐tocopheryl acetate per kg feed (E20, control), 400 mg α‐tocopheryl acetate per kg feed (E400) and 1000 mg α‐tocopheryl acetate per kg feed (E1000). α‐Tocopherol concentrations in breast, thigh, liver and heart tissues were significantly (P < 0.05) increased, in a dose‐dependent manner. Supplementation also enhanced oxidative stability of duck muscle. Breast muscle was more susceptible to lipid oxidation than thigh muscle for all groups studied, even though breast muscle contained higher α‐tocopherol levels than thigh muscle. These findings are significant because previous studies using chickens and turkeys showed that breast meat was always more stable than thigh meat and that thigh meat always had higher α‐tocopherol levels than breast meat. Supplementation with α‐tocopheryl acetate did not improve the colour stability of duck meat.     

Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage

The physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage were evaluated. Properties of meatballs containing duck surimi-like material prepared by acid solubilization (ACDS), alkaline solubilization (ALDS), and conventional processing (CDS) as well as duck mince (as the control, CON) were compared. ACDS had significantly higher (P < 0.05) moisture and protein content and lower fat content compared with CON. The thiobarbituric acid-reactive substances (TBARS) value of all samples increased as the storage time increased up to week 8 (P < 0.05), but thereafter it decreased in most of the samples. ACDS and ALDS had significantly higher TBARS values (P < 0.05), and these values remained higher than those of the other samples throughout the frozen storage period. Addition of surimi-like material to the meatballs had significant effects (P < 0.05) on springiness, gumminess, and chewiness values of all samples. Ingredients and frozen storage affected most sensory attributes in samples significantly (P<0.05). No significant increase in growth of organisms occurred during 12-wk frozen storage The results indicate that acid-alkaline solubilization methods improve both physicochemical and sensory properties of duck meatballs containing duck surimi-like material. Thus, these techniques should be applicable to product development of duck surimi-like material. PRACTICAL APPLICATION: Surimi-like material from duck meat is an alternative source of meat protein to produce ready-to eat or value-added products. Little is known about duck surimi-like material and physicochemical and sensory properties of such products. Therefore, the results of this study are critical for assessing the possibility of duck meat surimi-like material for human food.     

Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods

The gelation properties of spent duck meat surimi-like material produced using acid solubilization (ACS) or alkaline solubilization (ALS) were studied and compared with conventionally processed (CON) surimi-like material. The ACS process yielded the highest protein recovery (P < 0.05). The ALS process generated the highest lipid reduction, and the CON process yielded the lowest reduction (P < 0.05). Surimi-like material produced by the CON process had the highest gel strength, salt extractable protein (SEP), and water holding capacity (WHC), followed by materials produced via the ALS and ACS processes and untreated duck meat (P < 0.05). The material produced by the CON process also had the highest cohesiveness, hardness, and gumminess values and the lowest springiness value. Material produced by the ACS and ALS processes had higher whiteness values than untreated duck meat gels and gels produced by the CON method (P < 0.05). Surimi-like material produced using the ACS and CON processes had significantly higher myoglobin removal (P < 0.05) than that produced by the ALS method and untreated duck meat. Among all surimi-like materials, the highest Ca(2+)-ATPase activity was found in conventionally produced gels (P < 0.05). This suggests that protein oxidation was induced by acid-alkaline solubilization. The gels produced by ALS had a significantly lower (P < 0.05) total SH content than the other samples. This result showed that the acid-alkaline solubilization clearly improved gelation and color properties of spent duck and possibly applied for other high fat raw material.     

Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken

BACKGROUND: Halal foods are often perceived as wholesome products that are specially selected and processed to achieve the highest standards of quality. In this study, dye penetration from an aqueous solution of methylene blue (1 mol L^?1) was used as a model for the marination process of Halal and non‐Halal chicken breast. RESULTS: The effect of dye penetration was evaluated by three techniques: (1) the mass of methylene blue solution in the samples was quantified by mass gain, (2) the amount of dye absorbed was determined by spectroscopy and (3) the penetration distance of dye inside the samples was measured. For non‐Halal meat, ultrasound increased the amount of dye inside the samples by 6 and 13% after 15 and 30 min respectively. The effect on Halal meat was much more pronounced, with an increase in dye uptake of over 60% being observed for both time periods. CONCLUSION: Dye penetration is an indication of meat permeability and so can be used as an estimate of marinading of meat. Thus the use of high‐power ultrasound has potential in poultry‐processing methods, in particular that of Halal chicken marination. Copyright © 2010 Society of Chemical Industry     

Polyphenol-Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco-2 Cells

ABSTRACT: The effect of red wine (RW), red grape juice (RGJ), green tea (GT), and representative polyphenols on Caco-2 cell ⁶⁵Zn uptake was explored. RW, RGJ, and GT enhanced the uptake of zinc from rice matrix. Fractionation of RW revealed that enhancing activity of zinc uptake was exclusively resided in the polyphenol fraction. Among the polyphenols tested, only tannic acid and quercitin stimulated the uptake of zinc while others did not influence the uptake. In tune with these results, only tannic acid and quercitin competed with zinquin (a zinc selective fluorophore) for zinc in vitro. Although all the polyphenols tested appear to enhance the expression of metallothionein (MT), the induction was higher with tannic acid, quercitin, and RW extract. Furthermore, phytic acid abrogated the tannic acid-induced MT expression. These results suggest that polyphenol-rich beverages, tannic acid, and quercitin bind and stimulate the zinc uptake and MT expression in Caco-2 cells.     

Effects of Chronic Red Wine Consumption on the Expression of Vascular Endothelial Growth Factor,Angiopoietin 1, Angiopoietin 2, and Its Receptors in Rat Erectile Tissue

ABSTRACT: Long-term consumption of red wine (RW) apparently confers some protection against cardiovascular diseases due to antiatherosclerotic properties of polyphenols and ethanol (EtOH). There is some evidence indicating that they do so by regulating angiogenesis, but the mechanism and the modulator factors involved are largely unknown. The aim of this study was to evaluate the effects of chronic ingestion of RW in vascular structure and in the pattern of expression of vascular growth factors in the rat corpus cavernosum. Male Wistar rats aged 6 mo were treated with RW or an equivalent EtOH solution, as the only liquid source for 6 mo. Expression of vascular endothelial growth factor (VEGF), angiopoietin 1 and angiopoietin 2, and their receptors (VEGFR1, VEGFR2, and Tie2) in cavernous tissue was assayed by immunofluorescence and Western blotting. A reduction of VEGF and VEGFR2 expression, respectively, in smooth muscle and endothelial cells was observed in RW-treated animals, which was balanced by an increase in angiopoietins/Tie2 expression. In EtOH rats, only a decrease in expression of the receptors VEGFR2 and Tie2 was observed. These results, taken together, suggest that antioxidants present in RW activate selected mechanisms for the maintenance of cavernous tissue vascularization. However, functional studies will be necessary to elucidate if RW is of benefit in the prevention of deleterious vascular events associated with ED.     

超声波与氯化钙对鸭肉嫩化的协同作用

以肌原纤维小片化指数和剪切力为考察指标,利用超声波与钙离子协同对淘汰蛋鸭肌肉进行嫩化研究,确定超声波与钙离子协同嫩化淘汰蛋鸭肌肉的最佳工艺条件,并分析肌原纤维小化片指数和剪切力之间的关系。结果表明:超声波与钙离子协同嫩化鸭肉的最适条件为超声波功率300 W、钙离子浓度200mmol/L、超声波处理时间15min、超声波处理温度40℃。超声波/钙离子协同嫩化鸭肉的肌原纤维小片化指数与剪切力之间存在着显著的相关性。     

不同酵母菌发酵对猕猴桃果酒品质的影响

该研究以四川省苍溪县地区所产的红心猕猴桃为原料,在同一实验条件（带皮破壁）下经7种不同酵母菌（AU、BA、BV、EC、FR、MA、RW）发酵得到不同猕猴桃果酒,利用色度仪、电子鼻、电子舌等对猕猴桃果酒的色泽、风味、滋味等进行分析;使用主成分分析法（PCA）和非加权组平均法（UPGMA）评价猕猴桃果酒的整体品质。结果表明,不同酵母菌发酵制得的猕猴桃果酒整体品质存在显著性差异（P＜0.05）。酵母菌AU、MA发酵的猕猴桃果酒具有良好的色泽,酵母菌BV发酵的猕猴桃果酒在气味和滋味上表现较为优异,可为猕猴桃果酒酵母菌的选择提供参考。     

Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C

Thermal stability and proteolytic degradation of male (M), nonspawning female (F) and spawning female (SF) red claw crayfish (Cherax quadricarinatus) muscle proteins during refrigerated storage (2 °C) were investigated. The thermal transition temperatures (T_max) of myosin and actin remained relatively constant during storage, but their enthalpies of denaturation (ΔH) increased, especially in SF samples. SF muscle proteins were more heat‐stable (greater T_max and ΔH values, P < 0.05) than M and F muscle proteins. Protein degradation occurred in all muscle groups, more rapidly in M and F muscles than in SF muscle. The diminishments of a 69‐kDa component and troponin‐I and the appearance of a 55‐kDa polypeptide represented the most salient proteolytic changes. The results suggested that the spawning status was a more significant factor than gender in affecting the quality of red claw muscle proteins and their changes during refrigerated storage.     

Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo

The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305.53 mg/L, although the levels of tea, coffee, and white wine were 85.59, 76.85, and 26.57 mg/L, respectively. The activity of red wine in scavenging DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) free radicals was approximately 4 times higher than the tea and 8 times than the coffee or white wine. The red wine showed the highest capability in preventing long chain PUFA oxidation in the fish oil emulsion. Because of the outstanding antioxidant activity of red wine, the red wine dried extract was used to monitor its inhibitory effect against angiogenesis by using transgenic zebrafish embryos (Tg[fli1:egfp]^y1) with fluorescent blood vessels. After incubated in 100 μg/mL of the extract solution for 26 h pf, each of the embryos had a lower number of intersegmental vessel than the control embryo. The inhibition rate of red wine extract against growing of angiogenic blood vessel reached 100%.     

EFFECT OF PRESERVATION WITH SACCOGLOTTIS GABONENSIS ON THE BIOCHEMISTRY AND SENSORY ATTRIBUTES OF FERMENTING PALM WINE

Fresh palm‐wine, from Raphia hookeri was treated with different amounts of Saccoglottis gabonensis. The alcohol content, refractive index, assimilation of sugars and assimilation of nitrates were mcnitored (for 4 days) in treated samples and untreated controls (containing no S. gabonensisj. Fermentation rates were monitored by determining CO₂ production as well as pH and tit ratable acidity changes within the same period. Sensory attributes of fresh and treated palm wine were compared. Sensory evaluation studies were carried out on (1) The fresh palm wine, (2) Palm‐wine stored for 4 days at ambient temperature (27C‐29C) and (3) Palm‐wine stored for 30 days at ambient temperature. Treatment with S. gabonensis led to increased alcohol content and CO₂ production with lower sugar content (sucrose, glucose and maltose) and pH, than in control samples. There were no significant variations in the refractive indices of treated and untreated samples. CO₂ production decreased with each successive fermentation day in both treated and untreated samples. Panelists preferred the sensory properties of fresh palm‐wine to that of palm‐wine treated with S. gabonensis. However, by the second day the sensory characteristics of treated palm‐wine was preferred. Until the 4th day, the color and taste of treated palm‐wine ‐was acceptable while the untreated samples became unacceptable. By the 30th day both treated and untreated palm‐wine samples became unacceptable.     

Phenolics from Winemaking By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats

Winemaking by‐products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by‐products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by‐products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC‐DAD‐FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by‐products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL‐cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by‐products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries.     

Postmortem role of calpains in Pekin duck skeletal muscles

BACKGROUD: It is generally agreed that calpains are involved in postmortem proteolysis of skeletal muscle and improve meat tenderness. However, little information regarding the postmortem role of calpains in duck skeletal muscle is known. Therefore, the purpose of this study was to examine the role of calpains in Pekin duck postmortem breast muscles (BM) and leg and thigh muscles (LM) muscles at 5 °C. RESULTS: The postmortem pH was lower (P < 0.05) in BM than in LM. Western blots indicated that postmortem desmin degradation and the 30/32 kDa troponin-T degradation product accumulation were more rapid in BM than in LM. Casein zymograms showed that at-death μ-calpain activity was higher in BM than in LM. As time post mortem increased, μ-calpain was activated and autolyzed more rapidly and extensively in BM than in LM, but μ/m-calpain was activated at a relative slower rate compared with μ-calpain. Correlation results showed that μ-calpain activity, rather than μ/m-calpain activity, in BM samples was highly correlated with the abundance of desmin and the 30/32 kDa troponin-T degradation components across the postmortem period. However, no such correlations were found with LM μ- and μ/m-calpains. CONCLUSION: Therefore, our results suggest that BM μ-calpain with a faster and more extensive activation and autolysis would play a relatively dominant role in dictating degradation of desmin and troponin-T in postmortem duck muscle.     

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Monomeric anthocyanin contributions to young red wine color were investigated using partial least square regression (PLSR) and aqueous alcohol solutions in this study. Results showed that the correlation between the anthocyanin concentration and the solution color fitted in a quadratic regression rather than linear or cubic regression. Malvidin‐3‐O‐glucoside was estimated to show the highest contribution to young red wine color according to its concentration in wine, whereas peonidin‐3‐O‐glucoside in its concentration contributed the least. The PLSR suggested that delphinidin‐3‐O‐glucoside and peonidin‐3‐O‐glucoside under the same concentration resulted in a stronger color of young red wine compared with malvidin‐3‐O‐glucoside. These estimates were further confirmed by their color in aqueous alcohol solutions. These results suggested that delphinidin‐3‐O‐glucoside and peonidin‐3‐O‐glucoside were primary anthocyanins to enhance young red wine color by increasing their concentrations. This study could provide an alternative approach to improve young red wine color by adjusting anthocyanin composition and concentration.     

Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade

The effect of concentration and type of phosphate on quality of pre‐rigor poultry breast was evaluated. Non‐aged breasts (NAC) and aged whole birds (AC) were non‐injected controls. Injection marination increased the final product yield and moisture content of breasts compared with AC and NAC. Tetrasodium pyrophosphate (TSPP)‐injected breast had the highest final product yield. TSPP and sodium tripolyphosphate (STPP) injection had similar effects on purge, net weight increase, moisture and expressible moisture. TSPP could only be used in low‐salt marinades. Hexametaphosphate (GLASS)‐injected breast had the highest pick‐up but the lowest retention and moisture content. The shear force of phosphate‐injected breasts was lower than that of NAC and similar to or lower than that of AC breasts. © 2000 Society of Chemical Industry     

腌制预处理对红烧肉品质的影响

为探明原料肉腌制处理对红烧肉品质的影响,采用注射腌制（injection marination,IM）和静态变压腌制 （variable pressure static marination,VPSM）处理原料肉,以非腌制组作为对照,分析不同腌制处理的中间品和 成品的腌制吸收率、出品率、pH值、食盐含量、水分含量、蛋白质与脂肪含量、色泽、剪切力与质构、滴水损失 率、离心损失率、水分存在状态和微观结构,探讨原料肉经腌制、红烧后产品品质的形成规律。结果表明：VPSM 组腌制吸收率为2.46%,显著高于IM组（P＜0.05）。与对照组相比,原料肉经腌制后,中间品与红烧成品的水分含 量、出品率均显著提高（P＜0.05）;从原料肉到腌制后中间品直到红烧后成品,滴水损失率和离心损失率均显著降 低（P＜0.05）,且VPSM组最低。与IM组相比,VPSM组保水性更优,红烧肉出品率显著提高（P＜0.05）。经腌制 红烧后,与对照组相比,实验组脂肪含量显著下降,蛋白质含量呈先显著升高后显著下降的趋势（P＜0.05）。就 亮度值（L*）而言,与原料肉相比,IM组与VPSM组中间品L*值均显著上升,IM组成品L*值显著升高,而VPSM组 则显著下降（P＜0.05）。而与原料肉和对照组相比,VPSM成品的红度值（a*）、黄度值（b*）均最高,且差异显 著（P＜0.05）。与对照组相比,腌制预处理会显著降低成品红烧肉的剪切力与硬度（P＜0.05）。在预处理组中, VPSM效果最优。低场核磁共振T2弛豫时间检测结果显示原料肉经腌制后,不易流动水含量上升,且VPSM组高于IM 组。扫描电子显微镜观察结果显示,经腌制红烧后的成品纤维结构受到破坏,且VPSM组结构更为松散,纤维间隙最 大,有利于提高其保水性。VPSM可有效改善红烧肉加工品质,为改善红烧肉加工工艺提供了理论支持。