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Advanced Technologies in Quality Improvement of Animal Production

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 19985

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Prof. Dr. Yongkang Luo

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Guest Editor

College of Food Science & Nutritional Engineering, China Agriculture University, Beijing, China
Interests: animal protein and peptides; aquatic products; fish nutrition
Special Issues, Collections and Topics in MDPI journals

Dr. Hui Hong

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Guest Editor

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
Interests: aquatic products; peptides; seafood; quality control

Special Issue Information

Dear Colleagues,

A growing global population will place increased pressure on the world’s resources to provide not only more but also different types of food. Animal-based foods are major contributors to the nutrients in the food supply in many countries. Good-quality and safe animal-based food is increasingly being demanded by consumers. Food quality is frequently described using terms related to nutritional, microbiological, biochemical, physicochemical, and sensory characteristics. Unfortunately, animal-based foods such as fish/seafood, dairy products, eggs, meat, and poultry undergo rapid quality deterioration during handling, storage, or processing. Thus, prevention of nutritional and sensory losses caused by microbiological, enzymatic, or chemical changes, and shelf-life extension of animal-based food is a topic of rapidly growing importance in food science. Advanced technologies will result in high nutritional value and quality animal-based food products. The mechanism underlying the quality change of animal-based food during storage or processing also needs to be investigated.

We invite authors to submit cutting-edge original research papers or comprehensive reviews on the quality improvement of animal-based foods.

Prof. Dr. Yongkang Luo
Dr. Hui Hong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

fish
seafood
dairy products
eggs
meat
poultry
quality
preservation

Published Papers (6 papers)

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Research

15 pages, 1955 KiB

Open AccessArticle

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

by Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai and Hui Hong

Foods 2022, 11(4), 576; https://doi.org/10.3390/foods11040576 - 17 Feb 2022

Cited by 4 | Viewed by 2057

Abstract

Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy. Full article

(This article belongs to the Special Issue Advanced Technologies in Quality Improvement of Animal Production)

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15 pages, 2280 KiB

Open AccessArticle

Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System

by Han Lu, Yunhong Liang, Xiangmei Zhang and Gang Wen

Foods 2022, 11(3), 330; https://doi.org/10.3390/foods11030330 - 25 Jan 2022

Cited by 7 | Viewed by 2476

Abstract

This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp (Aristichthys nobilis) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with cathepsins) and E64 group (without cathepsins). The changes of cathepsin B and cathepsin L activities, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), protein oxidation (total sulfhydryl and carbonyl contents), and chemical interactions (nonspecific association, ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfides) of myofibrillar protein and gels, as well as the gel strength and WHC of two groups under 0–100 mM H₂O₂, were measured. The results indicated that mild oxidation (10 mM H₂O₂) made a better gel strength and WHC. Cathepsin B and L activities decreased with increasing H₂O₂ concentrations but their effects on myofibrillar protein degradation still existed during 0.1–50 mM H₂O₂, which was expressed by higher carbonyl contents and ionic bonds at 0.1 and 50 mM H₂O₂, higher total sulfhydryl contents at 0 mM H₂O₂, and a lower intensity of MHC and actin of the control group than the E64 group. Besides more protein degradation, cathepsin proteolysis also resulted in lower gel strength and WHC in control gels than E64 gels under mild oxidation, which could be explained by lower hydrophobic interaction and moderate disulfides bonds between gel protein molecules of control gels. Full article

(This article belongs to the Special Issue Advanced Technologies in Quality Improvement of Animal Production)

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11 pages, 4109 KiB

Open AccessArticle

Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (Hypophthalmichthys molitrix) by Dissolving Hydroxyapatite and Collagen

by Yueyue Liu, Huiman Jiang, Longteng Zhang, Yuqing Tan, Yongkang Luo and Hui Hong

Foods 2022, 11(1), 1; https://doi.org/10.3390/foods11010001 - 21 Dec 2021

Cited by 22 | Viewed by 3219

Abstract

Intermuscular bones (IBs) pose physical hazards that threaten consumer health and food safety. This study aimed to investigate the mechanism of softening IBs from silver carp with diluted acetic acid. IBs (separated from muscle) and fillets (without removing IBs) were treated with diluted acetic acid. Analyses of sensory attributes and the hardness of treated IBs indicated that diluted acetic acid (<10 mmol/L) could soften IBs effectively. Additionally, 0.5 mmol/L acetic acid softened IBs within fillets without significantly affecting the texture and flavor of fillets. Analyses of microstructure, minerals (calcium and phosphorus) and collagen content, and the Fourier transform infrared (FTIR) spectra of IBs indicated that acetic acid broke connections (formed by collagen that shared hydroxyl groups) between collagen molecules, and between collagen and hydroxyapatite (HAP), thus inducing the dissolution of collagen and HAP. The dissolution of HAP contributed more to IBs softening than collagen. Full article

(This article belongs to the Special Issue Advanced Technologies in Quality Improvement of Animal Production)

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16 pages, 9814 KiB

Open AccessArticle

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

by Zhenyang Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Wenzheng Shi, Hongwu Ji and Shucheng Liu

Foods 2021, 10(11), 2603; https://doi.org/10.3390/foods10112603 - 27 Oct 2021

Cited by 36 | Viewed by 4181

Abstract

The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), and Penaeus japonicus (P.j) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of L.v and F.c were the highest (55.94 and 55.92%, respectively), and the meat yield of M.r was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods. Full article

(This article belongs to the Special Issue Advanced Technologies in Quality Improvement of Animal Production)

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21 pages, 53563 KiB

Open AccessArticle

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

by Shedrach Benjamin Pewan, John Roger Otto, Roger Huerlimann, Alyssa Maree Budd, Felista Waithira Mwangi, Richard Crawford Edmunds, Benjamin William Behrens Holman, Michelle Lauren Elizabeth Henry, Robert Tumwesigye Kinobe, Oyelola Abdulwasiu Adegboye and Aduli Enoch Othniel Malau-Aduli

Foods 2021, 10(10), 2288; https://doi.org/10.3390/foods10102288 - 27 Sep 2021

Cited by 9 | Viewed by 3386

Abstract

Meat quality data can only be obtained after slaughter when selection decisions about the live animal are already too late. Carcass estimated breeding values present major precision problems due to low accuracy, and by the time an informed decision on the genetic merit for meat quality is made, the animal is already dead. We report for the first time, a targeted next-generation sequencing (NGS) of single nucleotide polymorphisms (SNP) of lipid metabolism genes in Tattykeel Australian White (TAW) sheep of the MARGRA lamb brand, utilizing an innovative and minimally invasive muscle biopsy sampling technique for directly quantifying the genetic worth of live lambs for health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), intramuscular fat (IMF), and fat melting point (FMP). NGS of stearoyl-CoA desaturase (SCD), fatty acid binding protein-4 (FABP4), and fatty acid synthase (FASN) genes identified functional SNP with unique DNA marker signatures for TAW genetics. The SCD g.23881050T>C locus was significantly associated with IMF, C22:6n-3, and C22:5n-3; FASN g.12323864A>G locus with FMP, C18:3n-3, C18:1n-9, C18:0, C16:0, MUFA, and FABP4 g.62829478A>T locus with IMF. These add new knowledge, precision, and reliability in directly making early and informed decisions on live sheep selection and breeding for health-beneficial n-3 LC-PUFA, FMP, IMF and superior meat-eating quality at the farmgate level. The findings provide evidence that significant associations exist between SNP of lipid metabolism genes and n-3 LC-PUFA, IMF, and FMP, thus underpinning potential marker-assisted selection for meat-eating quality traits in TAW lambs. Full article

(This article belongs to the Special Issue Advanced Technologies in Quality Improvement of Animal Production)

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17 pages, 762 KiB

Open AccessArticle

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

by Gabriel Tirtawijaya, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Foods 2021, 10(8), 1962; https://doi.org/10.3390/foods10081962 - 23 Aug 2021

Cited by 8 | Viewed by 3433

Abstract

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C. Full article

(This article belongs to the Special Issue Advanced Technologies in Quality Improvement of Animal Production)

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