Meat analog(MA),in contrast to conventional meat,does not possess a natural protective barrier and is exposed to quality deterioration.Thus,MA necessitates edible film packaging materials to meet the preservation requ...Meat analog(MA),in contrast to conventional meat,does not possess a natural protective barrier and is exposed to quality deterioration.Thus,MA necessitates edible film packaging materials to meet the preservation requirements and enhanced quality during storage.This study aimed to develop gelatin(GE)based hybrid film(HF)to improve the shelf life and quality characteristics of MA.Three films were developed using solvent casting with GE/Cellulose acetate(CA),GE/polyvinyl alcohol(PVA),and GE/green tea extract powder(GTEP),and each film was sandwiched into two electrospun GE nanofibers,termed GECAF,GEPVAF,and GEGTEF,respectively.These HFs were applied as a packaging on the MA,and their efficacy was assessed during 4 days of refrigerated storage at 2◦C by evaluating physicochemical,textural,oxidative,microbiological,and taste trait parameters.Among the three HF’s,GEGTEF had the most significant preservation effects.It significantly(p<0.05)retained stable pH and prevented water loss,while preserving color parameters including redness(a^(*)),Chroma(C^(*)),hue angle(h◦),and total color difference(ΔE^(*)).It also indicated the lowest(p<0.05)peroxide value(PV)and Thiobarbituric acid reactive substances(TBARS),total viable count(TVC),total coliform count(TCC),and total yeast and mold count(TYMC).Regarding texture,GEGTEF and GECAF revealed higher(p<0.05)hardness and chewiness than GEPVA and the control sample.The electronic tongue tasting system indicated increased(p<0.05)umami and richness in GEGTEF.The findings underscore the potential of formulated HFs,particularly GEGTEF,as an innovative and sustainable edible packaging material for MA,providing efficient quality preservation.展开更多
The influence of wet aging(WA)on Hanwoo longissimus lumborum muscle(LLM)was performed to evaluate physicochemical composition,textural properties,and the influence of nonvolatile compounds contributing to the taste ch...The influence of wet aging(WA)on Hanwoo longissimus lumborum muscle(LLM)was performed to evaluate physicochemical composition,textural properties,and the influence of nonvolatile compounds contributing to the taste characteristics for 21-day(0 as control,7,10,14,and 21 days)WA process.The redness,yellowness,and cooking loss increased,whereas moisture and drip loss decreased with aging days.A significant improvement in tenderness was achieved by increased cathepsin B+L activity,myofibrillar fragmentation index,and collagen degradation.Oxidative changes were also observed with aging,with an increase in thiobarbituric acid reactive substances(TBARS)value(p<0.05).The nonvolatile compounds,especially glutamic acid and Inosine 5′-monophosphate(IMP),increased from the initial values(p<0.05)during the WA of 14 and 21 days,which elucidated umami and richness traits more effectively.To achieve tendered meat with a unique umami taste WA from 14 to 21 days would be ideal for Hanwoo LLM.展开更多
基金supported by a National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT No.2023R1A2C1004867)the Korean Institute of Planning and Evaluation for Technology in Food,Agriculture,Forestry and Fisheries(IPET)through the Agri-Bioindustry Technology Development Program,funded by the Ministry of Agriculture,Food,and Rural Affairs(MAFRA)(Project No.321028-5),Korea.
文摘Meat analog(MA),in contrast to conventional meat,does not possess a natural protective barrier and is exposed to quality deterioration.Thus,MA necessitates edible film packaging materials to meet the preservation requirements and enhanced quality during storage.This study aimed to develop gelatin(GE)based hybrid film(HF)to improve the shelf life and quality characteristics of MA.Three films were developed using solvent casting with GE/Cellulose acetate(CA),GE/polyvinyl alcohol(PVA),and GE/green tea extract powder(GTEP),and each film was sandwiched into two electrospun GE nanofibers,termed GECAF,GEPVAF,and GEGTEF,respectively.These HFs were applied as a packaging on the MA,and their efficacy was assessed during 4 days of refrigerated storage at 2◦C by evaluating physicochemical,textural,oxidative,microbiological,and taste trait parameters.Among the three HF’s,GEGTEF had the most significant preservation effects.It significantly(p<0.05)retained stable pH and prevented water loss,while preserving color parameters including redness(a^(*)),Chroma(C^(*)),hue angle(h◦),and total color difference(ΔE^(*)).It also indicated the lowest(p<0.05)peroxide value(PV)and Thiobarbituric acid reactive substances(TBARS),total viable count(TVC),total coliform count(TCC),and total yeast and mold count(TYMC).Regarding texture,GEGTEF and GECAF revealed higher(p<0.05)hardness and chewiness than GEPVA and the control sample.The electronic tongue tasting system indicated increased(p<0.05)umami and richness in GEGTEF.The findings underscore the potential of formulated HFs,particularly GEGTEF,as an innovative and sustainable edible packaging material for MA,providing efficient quality preservation.
基金supported by a National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(No.2020R1I1A206937911)the Korean Institute of Planning and Evaluation for Technology in Food,Agriculture,Forestry and Fisheries(IPET)through the Agri-Bioindustry Technology Development Program,funded by the Ministry of Agriculture,Food,and Rural Affairs(MAFRA)(Project No.321028-5),Korea.
文摘The influence of wet aging(WA)on Hanwoo longissimus lumborum muscle(LLM)was performed to evaluate physicochemical composition,textural properties,and the influence of nonvolatile compounds contributing to the taste characteristics for 21-day(0 as control,7,10,14,and 21 days)WA process.The redness,yellowness,and cooking loss increased,whereas moisture and drip loss decreased with aging days.A significant improvement in tenderness was achieved by increased cathepsin B+L activity,myofibrillar fragmentation index,and collagen degradation.Oxidative changes were also observed with aging,with an increase in thiobarbituric acid reactive substances(TBARS)value(p<0.05).The nonvolatile compounds,especially glutamic acid and Inosine 5′-monophosphate(IMP),increased from the initial values(p<0.05)during the WA of 14 and 21 days,which elucidated umami and richness traits more effectively.To achieve tendered meat with a unique umami taste WA from 14 to 21 days would be ideal for Hanwoo LLM.
