AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science of Animal Products Article
PDF (988.9 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Superheated steam cooking improved meat quality: evidenced by water status and protein degradation

Jiajia Fang1,2, Jiapeng Li2( ), Junna Yang2, Biao Qi2, Chunjiang Zhang1( )
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Technical Integration Laboratory of Chinese Meat Dishes Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Meat Processing and Logistics (IFST-CAAS), China General Chamber of Commerce, Beijing 100193, China
China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, Beijing 100068, China
Show Author Information

Graphical Abstract

Abstract

This study aimed to investigate the relationship among physicochemical quality, water status and protein degradation of pork samples during superheated steam (SHS) cooking. Pork samples were cooked with SHS (120, 150 and 180 ℃ and traditional steam (TS) to 40, 60 and 80 ℃. The results showed that SHS cooking at 150 and 180 ℃ significantly reduced the values of lightness (L*), yellowness (b*), cooking loss and increased the value of redness (a*). Moreover, SHS cooked samples had lower shear force, hardness and chewiness value than TS cooked samples, indicating a better mouth feel quality. Low-field nuclear magnetic resonance (LF-NMR) analysis results showed that relaxation time T21, T22 and T23 increased with SHS temperature, T2 (TS-cooked) < T2 (SHS-cooked), SHS had higher P22 values but lower P23 values than TS. The secondary structure of pork protein cooked by TS tends to be loose than SHS, promoting more immobilized water into free water. Furthermore, SHS led to a low exposure of hydrogen bonds and hydrophobic bonds which reduced protein aggregation. The protein degradation and water status could explain the quality differences between SHS and TS cooked pork.

Keywords

textureporksuperheated steam cookingcooking losslow-field nuclear magnetic resonancechemical forces

References

[1]

B. M. Bohrer, Review: nutrient density and nutritional value of meat products and non-meat foods high in protein, Trends Food Sci. Tech. 65 (2017) 103–112. https://doi.org/10.1016/j.jpgs.2017.04.016.
Crossref Google Scholar
[2]

N. Chotigavin, W. L. Kerr, W. Klaypradit, et al., Novel sous-vide pressure technique affecting properties of local beef muscle, LWT-Food Sci. Technol. 175 (2023) 114439. https://doi.org/10.1016/j.lwt.2023.114439.
Crossref Google Scholar
[3]

M. Modzelewska-Kapituła, R. Pietrzak-Fiećko, K. Tkacz, et al., Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of Semimembranosus muscle from Holstein-Friesian bulls, Meat Sci. 157 (2019) 107877. https://doi.org/10.1016/j.meatsci.2019.107877.
Crossref Google Scholar
[4]

A. Alfy, B. V. Kiran, G. C. Jeevitha, et al., Recent developments in superheated steam processing of foods: a review, Crit. Rev. Food Sci. Nutr. 56 (2016) 2191–2208. https://doi.org/10.1080/10408398.2012.740641.
Crossref Google Scholar
[5]
J. Fang, C. Liu, C. L. Law, et al., Superheated steam processing: an emerging technology to improve food quality and safety, Crit. Rev. Food Sci. Nutr. (2022) 1–17. https://doi.org/10.1080/10408398.2022.2059440.
Crossref
[6]

R. Sehrawat, P. K. Nema, B. P. Kaur, Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods, LWT-Food Sci. Technol. 92 (2018) 548–555. https://doi.org/10.1016/j.lwt.2018.03.012.
Crossref Google Scholar
[7]

P. Pongmalai, S. Devahastin, Profiles of prebiotic fructooligosaccharides, inulin and sugars as well as physicochemical properties of banana and its snacks as affected by ripening stage and applied drying methods, Dry. Technol. 38 (2020) 724–734. https://doi.org/10.1080/07373937.2019.1700517.
Crossref Google Scholar
[8]

H. Takemitsu, M. Amako, Y. Sako, et al., Reducing the undesirable odor of barley by cooking with superheated steam, J. Food Sci. Tech. 56 (2019) 4732–4741. https://doi.org/10.1007/s13197-019-03907-2.
Crossref Google Scholar
[9]

R. Liu, S. M. Zhao, B. J. Xie, et al., Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties, Food Hydrocoll. 25 (2011) 898–906. https://doi.org/10.1016/j.foodhyd.2010.08.016.
Crossref Google Scholar
[10]

R. M. Bórquez, E. R. Canales, H. R. Quezada, Drying of fish press-cake with superheated steam in a pilot plant impingement system, Dry. Technol. 26 (2008) 290–298. https://doi.org/10.1080/07373930801897986.
Crossref Google Scholar
[11]
K. Y. Hsu, B. H. Chen, Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition, Food Res. Int. 131 (2020) 109004. https://doi.org/10.1016/j.foodres.2020.109004.
Crossref
[12]
R. Suleman, T. Hui, Z. Wang, et al., Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties, Int. J. Food Sci. Tech. 55 (2020) 1057–1068. https://doi.org/10.1111/ijfs.14388.
Crossref
[13]

R. Wang, F. Huang, L. Zhang, et al., Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking, Int. J. Food Sci. Tech. 54 (2019) 2821–2830. https://doi.org/10.1111/ijfs.14198.
Crossref Google Scholar
[14]

Y. Song, F. Huang, X. Li, et al., Water status evolution of pork blocks at different cooking procedures: a two-dimensional LF-NMR T1-T2 relaxation study, Food Res. Int. 148 (2021) 110614. https://doi.org/10.1016/j.foodres.2021.110614.
Crossref Google Scholar
[15]

S. Wang, R. Lin, S. S Cheng, et al., Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process, Food Chem. 320 (2020) 126622. https://doi.org/10.1016/j.foodchem.2020.126622.
Crossref Google Scholar
[16]
L. Chen, D. Jiao, H. Liu, et al., Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage, Food Control 132 (2022) 108555. https://doi.org/10.1016/j.foodcont.2021.108555.
Crossref
[17]

Y. Yu, M. Tang, H. Dai, et al., Dominating roles of protein conformation and water migration in fish muscle quality: the effect of freshness and heating process, Food Chem. 388 (2022) 132881. https://doi.org/10.1016/j.foodchem.2022.132881.
Crossref Google Scholar
[18]
B. Nieva-Echevarría, M. J. Manzanos, E. Goicoechea, et al., Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass, Food Res. Int. 99 (2017) 630–640. https://doi.org/10.1016/j.foodres.2017.06.043.
Crossref
[19]

M. C. Hughes, J. P. Kerry, E. K. Arendt, et al., Characterization of proteolysis during the ripening of semi-dry fermented sausages, Meat Sci. 62 (2002) 205–216. https://doi.org/10.1016/S0309-1740(01)00248-0.
Crossref Google Scholar
[20]
M. Lopes, V. Mouillet, L. Bernucci, et al., The potential of attenuated total reflection imaging in the mid-infrared for the study of recycled asphalt mixtures, Constr. Build. Mater. 124 (2016) 1120–1131. https://doi.org/10.1016/j.conbuildmat.2016.08.108.
Crossref
[21]

M. S. Rahman, S. A. Al-Farsi, Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content, J. Food Eng. 66 (2005) 505–511. https://doi.org/10.1016/j.jfoodeng.2004.04.022.
Crossref Google Scholar
[22]

H. C, Bertram, P. P. Purslow, H. J. Andersen, Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study, J. Agric. Food Chem. 50 (2002) 824–829. https://doi.org/10.1021/jf010738f.
Crossref Google Scholar
[23]
X. Zang, Y. Zu, T. Zhang, et al., Dynamic water mobility in sea cucumber (Stichopus japonicas) during drying process assessed by LF-NMR and MRI in situ, Int. J. Food Eng. 13 (2017). https://doi.org/10.1515/ijfe-2016-0360.
Crossref
[24]
Y. Song, F. Huang, X. Li, et al., Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks, Int. J. Food Sci. Tech. 56 (2021) 4627–4638. https://doi.org/10.1111/ijfs.15248.
Crossref
[25]

J. Wang, A. S. Mujumdar, L. Z. Deng, et al., High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape, Carbohyd. Polym. 194 (2018) 9–17. https://doi.org/10.1016/j.carbpol.2018.04.023.
Crossref Google Scholar
[26]

A. Zając, L. Dymińska, J. Lorenc, et al., Fourier transform infrared and Raman spectroscopy studies of the time-dependent changes in chicken meat as a tool for recording spoilage processes, Food Anal. Method 10 (2017) 640–648. https://doi.org/10.1007/s12161-016-0636-x.
Crossref Google Scholar
[27]

H. Yang, S. Yang, J. Kong, et al., Obtaining information about protein secondary structures in aqueous solution using Fourier transform IR spectroscopy, Nat. Protoc. 10 (2015) 382–396. https://doi.org/10.1038/nprot.2015.024.
Crossref Google Scholar
[28]
B. Mitra, Å. Rinnan, J. Ruiz-Carrascal, Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments, Food Res. Int. 101 (2017) 266–273. https://doi.org/10.1016/j.foodres.2017.09.027.
Crossref
[29]

D. Cando, B. Herranz, A. J. Borderías, et al., Different additives to enhance the gelation of surimi gel with reduced sodium content, Food Chem. 196 (2016) 791–799. https://doi.org/10.1016/j.foodchem.2015.10.022.
Crossref Google Scholar
[30]
Y. Sun, L. Ma, M. Ma, et al., Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage, Int. J. Food Prop. 21 (2018) 242–254. https://doi.org/10.1080/10942912.2018.1451343.
Crossref
[31]

J. Liu, J. Xue, Q. Xu, et al., Drying kinetics and quality attributes of white radish in low pressure superheated steam, Int. J. Food Eng. (2017) 20160365. https://doi.org/10.1515/ijfe-2016-0365.
Crossref Google Scholar
Food Science of Animal Products
Volume 1 Issue 2,
June 2023
Article number: 9240023
DOI: 10.26599/FSAP.2023.9240023
Cite this article:
Fang J, Li J, Yang J, et al. Superheated steam cooking improved meat quality: evidenced by water status and protein degradation. Food Science of Animal Products, 2023, 1(2): 9240023. https://doi.org/10.26599/FSAP.2023.9240023

962

Views

166

Downloads

0

Crossref

Altmetrics
Received: 16 June 2023
Revised: 30 June 2023
Accepted: 05 July 2023
Published: 22 August 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return