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•Reconstituted meat-based products from minced fish exhibited some fibrousness.•Reconstituted fish steaks were prepared via different physical extrusion strength.•Appropriate physical ...extrusion endowed anisotropic reconstitution during frying.•Porosity and cross-linking network of multi-layered structure were characterized.•Low random coil and moisture content were found in nice multi-layered products.
Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion strength on structural and physicochemical properties before and after frying. Under an appropriate pressure (3–9 kPa), the air within minced fish underwent enrichment and rearrangement to form a stratified phase, promoting the formation of multi-layered structure during frying. Conversely, the lower pressure (≤1.5 kPa) was insufficient for phase separation and directional rearrangement, while the higher pressure (≥15 kPa) would cause the stratified phase to flow out of food system. Moreover, by directly increasing water mobility and meat compactness, physical extrusion indirectly caused more water loss and stronger ionic bonds during frying, which was positively correlated with multi-layered structure. However, an excessive pressure caused an increase in random coil and hydrophobic interactions during frying, which was negatively correlated with multi-layered structure. In conclusion, appropriate physical extrusion strength promoted the formation of multi-layered structure.
This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron ...microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlarged sarcomere, repaired the Z-line fractures, and intensified the dismission of the A band in the air-blast freezing (AF) process. The decreased carbonyl content and increased total sulfhydryl content indicated that LVEFF reduced protein oxidation in the freezing process. In addition, the results of Raman spectroscopy and fluorescence spectroscopy revealed that LVEFF minimized the changes in protein secondary and tertiary structures during freezing. In conclusion, utilization of LVEF in the freezing of prepared beef steak could reduce both the microstructure damage and protein structure changes in the freezing process.
•Low voltage electrostatic field (LVEF) was applied to the freezing process of prepared beef steak.•The microstructural damage of prepared beef steak during freezing process was reduced by LVEF.•The structural changes of myofibrillar proteins during freezing process were alleviated by LVEF.
Conditioned steak is easily contaminated by foreign bodies, such as iron sheets, glass, and crush bones in the manufacturing processes, posing hidden safety hazards to consumers. In this study, the ...feasibility of using ultrasonic imaging to detect and identify foreign bodies in conditioned steaks was investigated. Firstly, the ultrasonic imaging data of foreign bodies was collected. Four discriminant models among them linear discriminant analysis (LDA), and extreme learning machine (ELM) were established, and based on the texture values of the smallest circumscribed rectangular area of the foreign bodies, the type was identified. The foreign bodies were then extracted by gray–level co–occurrence matrix (GLCM). The detection rate of foreign bodies was 97.78 %, meanwhile ELM showed the highest accuracy of recognition rate of 76.67 %. The results showed that ultrasound imaging technology could be used to detect foreign bodies in the conditioned steak and to identify the type of foreign body via pattern recognition.
Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed ...consumer (n = 616) attitudes and purchase intentions towards traceable minced beef/beef steak in England, and identified psychosocial determinants of their purchase using the theory of planned behavior (TPB). Respondents held a general favorable attitude with positive behavioral beliefs and high trust towards the traceable product. In the TPB model, attitude was the main determinant of intention to purchase each traceable product, followed by subjective norm and perceived behavioral control (PBC). The predictive power of the TPB model increased marginally for each sub-group when it was extended with habits, trust, and frequency of purchase. In the TPB-extended minced beef model, PBC was no longer a significant driver, and trust replaced subjective norm as the second most important predictor. In the TPB-extended beef steak model, attitude, subjective norm and PBC were all still significant drivers of intention, however, in order of importance, production process habits and origin habits were more important than PBC. These findings have importance for those involved in the production and marketing of beef.
•Respondents reported favorable attitudes and beliefs towards traceable beef.•Purchase intentions for minced beef and beef steak were similar.•Attitude is the main driver of behavioral intention.•In the extended model, trust predicts the intention to buy minced beef.•In the extended model, habits predict the intention to buy beef steak.
A combination of a pulsed electric field (PEF) and oscillating magnetic field (OMF) was used to maintain a supercooled state in beef steak (London Broil) with an internal temperature of approximately ...−4 °C for up to 14 days. Quality factors such as color, lipid oxidation, drip loss and texture of supercooled beef samples were evaluated and compared with those of refrigerated (4 °C), two frozen (freezing at −10 °C (slow freezing, SF) and −20 °C (rapid freezing, RF)), and fresh samples. In 14 days of storage, there were no significant differences in color parameter values between supercooled and fresh beef samples (P > 0.05). The Thiobarbituric acid reactive substances (TBARS) of supercooled samples after 14 days of storage were significantly lower than those of refrigerated and SF samples (P < 0.05). The cell damage was visualized through optical micrographs. While the drip loss and tenderization due to intracellular ice formation occurred with SF beef, these physical changes were not observed in supercooled beef during the storage.
•The applied PEF and OMF protocols successfully preserved beefsteaks at −4 °C without ice nucleation.•The 14 day supercooled beef samples could maintain their original freshness factors.•The supercooled beef samples could extend the shelf life of beef samples without any freezing damage.
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional ...aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
This research aimed to reduce the loss of juiciness and textural properties of prepared beef steak during freezing by applying low voltage electric field (LVEF). Results showed that LVEF assisted ...freezing (LVEFF) speeded up the freezing process by 29.8% of the steak at the layer spacing of 30 cm (LVEFF-30). And LVEFF-30 efficiently reduced the press loss and thawing loss of the prepared steak by 21.2% and 47.4%, respectively. Textural analysis showed that LVEFF could enhance the hardness and tenderness of the thawed steak comparing with AF (air-blast freezing). Analysis of the size and distribution of ice crystals in muscle revealed that LVEFF could promote more uniform crystal nuclei and more rapid ice nucleation than AF. Low field nuclear magnetic resonance showed that LVEFF reduced the migration of immobilized water to free water, where LVEFF-30 was the most efficient manner. In conclusion, LVEFF could efficiently reduce the juiciness and textural loss of prepared beef steak during freezing comparing with AF.
The juiciness and textural properties may seriously lose in traditional freezing method (AF), which reduces the quality of the prepared meat products and are unfavorable to consumers. LVEF represents a safe and energy-efficient physical processing technique based on electrostatic field, which has never been utilized in freezing meat products. Herein, the effect of LVEF on the juiciness and textural loss of prepared beef steak during freezing and the underlying mechanism will be discussed. The results will provide guidance for utilizing LVEF in the freezing storage and transport of prepared beef steak.
•Low voltage electrostatic field was applied to the freezing process of prepared meat products.•The juiciness, hardness and tenderness of the frozen prepared beef steak were enhanced by low voltage electrostatic field.•The underlying mechanism was elucidated by migration of water molecules.
The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and ...scored for temperament according to Beef Improvement Federation Guidelines and divided into three groups: Docile (D), Restless (R) and Nervous-Flighty (NF). Steers were housed with access to pasture then transferred to a research feedlot until harvest and processed with carcass data recorded. Striploins were wet-aged for 14 d before, frozen and were then cut into 2.54 cm steaks, and individually vacuum packed. Instrumental color was measured on thawed and tray overwrapped steaks on d 0, 1, 2, 3, 5, and 7 of simulated retail display. The CIE L*, a*, and b* color values were collected and oxymyoglobin, hue angle and saturation index values were calculated. A 7-member trained sensory panel evaluated steak samples for myofibrillar tenderness, connective tissue amount, overall tenderness, juiciness, and beef flavor intensity. The NF group had reduced (P < 0.05) hot carcass weight compared to the other groups. The D and R groups were lighter (L*; P < 0.05), and R group yellower (b*; P < 0.05) and greater (P < 0.05) in hue angle than the other groups. No difference (P > 0.05) between groups for redness (a*), saturation index, and oxymyoglobin ratio were observed. Display time affected color with d 0 being redder (a*; P < 0.05), yellower (b*; P < 0.05), greater (P < 0.05) saturation index, and greater (P < 0.05) oxymyoglobin ratio than d 7. Steaks from D and R groups were more tender (P < 0.05) in myofibrillar tenderness, had less (P < 0.05) perceived connective tissue, were overall more tender (P < 0.05), and more (P < 0.05) juicy than steaks from the NF group. There was no difference (P > 0.05) in off-flavor between the temperament groups. Temperament had minimal effect on carcass characteristics except hot carcass weight. Sensory panelists detected differences between temperament groups.
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•Bromelain treatments (0.05 and 0.1% w/w) increased the tenderness of restructured pork steak.•Texture profile parameters decreased upon bromelain treatments.•Bromelain treatments ...enhanced TPS, TCA-soluble peptides and HP contents.•SEM and SDS-PAGE demonstrated observable degradation of proteins upon bromelain treatments.
Enzymatic tenderisation including bromelain enhances underused cuts of meat in emerged restructuring technology. Physicochemical and textural characteristics of restructured pork steak hydrolysed with bromelain for masticatory dysfunction people were evaluated. Restructured pork steak treated with bromelain at 0.05 and 0.1% (w/w) was hydrolysed at 50 °C for 0, 3, 6, 9 and 12 min. The cooking losses of 0.05% (w/w) bromelain for 0, 3 and 6 min were lower than 0.1% (w/w) bromelain samples. The ΔE increased after increasing the enzyme concentration and hydrolysis time. Bromelain-treated samples at higher concentrations showed lower WBSF, KSF and TPA parameters, but cohesiveness of 0.05% (w/w) had higher than 0.1% (w/w) bromelain samples. Total protein, sarcoplasmic protein solubility, TCA-soluble peptide, total collagen and soluble collagen contents were the highest in 0.1% (w/w) bromelain-treated samples for 12 min (P < 0.05). According to SDS-PAGE and SEM, various proteins in the enzyme-treated samples were degraded.
The combination of prior plasma-activated water soaking (PS) before whey protein isolate-crude ginger extract coating (WC) on the cold storage stability (4 °C) of Asian sea bass steaks (ASBS) was ...first investigated in the present study. The total viable count of control, WC, PS, and PS + WC exceeded the acceptable limit on Days 8, 15, 25, and 30 of storage, respectively. Throughout storage, all three treated samples had a total psychotropic count (TPC) and a Pseudomonas spp. count below the permitted level, with the TPC of control exceeding the limit on Day 20. The PS + WC reduced off-flavour development measured by total volatile base-nitrogen, trimethylamine, and propanal, as well as lipid, protein, and myoglobin oxidations (p < 0.05) compared to PS or control. The PS + WC reduced the discolouration, drip loss, and textural softening of ASBS (p < 0.05), which was comparable to PS and WC (p > 0.05). Thus, conjunction of PS and WC was an effective hurdle technique for extending the shelf-life of ready-to-cook ASBS. This approach was practical and industrially applicable.
•PAW soaking plus WPI-ginger extract coating improved shelf-life of sea bass steaks.•With this hurdle, microbial indices were within the acceptable level up to 30 days.•Off-flavour development was reduced and oxidative stability was improved.•Shelf-life of chilled sea bass steaks was extended up to 30 days.
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