Recent Advances in Muscle Food Processing, Preservation Methods and Analytical Techniques

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (15 June 2022) | Viewed by 17895

Special Issue Editors

INRAE, VetAgro Sup, UMR sur le Fromage, UMRF, Université Clermont Auvergne, 63370 Lempdes, France
Interests: fluorescence spectroscopy; chemometrics; dairy products; infrared and fluorescence spectrometry; analytical chemistry; image analysis
Special Issues, Collections and Topics in MDPI journals
1. Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France
2. Agriculture and Food security, Syrian Academic Expertise (SAE), Gazimuhtarpaşa Bulvari Dotktorlar Sitesi 47/401, Şehitkamil, Gaziantep 27200, Turkey
Interests: food quality; measurement methods; traditional products; food processing; food authentication
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Muscle foods such as fish and other seafood, meat, and meat products are important dietary components due to their richness in proteins and other nutritional substances, including omega-3 fatty acids, vitamins, and minerals. However, it is well established that such foods are highly perishable and have limited shelf life unless adequate processing and/or preservation techniques are employed. The high perishability of muscle foods along with their heterogeneity, in terms of chemical composition and physical characteristics, make it challenging to preserve and evaluate their quality during processing and storage.

Various conventional processing and preservation techniques (e.g., thermal processing, freezing, smoking, salting, fermentation) have been widely applied to maintain the quality and extend the shelf life of muscle food products. Nevertheless, intensive processing and severe preservation conditions can provoke negative changes in the sensory and nutritional properties of foods. Novel thermal and non-thermal processing and preservation technologies have been developed in recent years to meet the increased interest of consumers in less-processed, healthier, fresher, and more authentic food products. Additionally, a wide range of traditional assessment techniques (e.g., sensory, microbiological analysis, and physico-chemical methodologies) have been extensively applied in order to assess the quality and authenticity of muscle foods. Most of these techniques are destructive and time-consuming, thereby making them unsuitable for real-time measurements in industrial applications. Over the last few years, more and more intention is being focused on modern analytical methods, including among others spectroscopic techniques (Vis/NIR, HSI, MIR, NMR, fluorescence, Raman, etc.) that can be used for the rapid, on-line, and non-destructive evaluation of food quality and authenticity.

This Special Issue “Recent Advances in Muscle Food Processing, Preservation Methods and Analytical Techniques” will focus on the latest research and developments in processing/preservation (conventional and emerging methods) and analytical methodologies (both traditional and innovative techniques). The ultimate goal is to contribute to healthier and safer muscle foods with extended shelf life and improved sensory and nutritional quality, as well as the better exploitation of raw materials and reduced food losses.

Dr. Abderrahmane AIT KADDOUR
Dr. Abdo Hassoun
Guest Editors

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Keywords

  • analysis
  • authentication
  • emerging processing techniques
  • spectroscopy
  • storage
  • seafood
  • fish
  • meat
  • quality
  • shelf life
  • new preservation methods
  • on-line inspection

Published Papers (3 papers)

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Research

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13 pages, 1356 KiB  
Article
Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (Haliotis discus hannai) with Honey Butter Sauce
by Bertoka Fajar Surya Perwira Negara, Hee-Jin Gong, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
Appl. Sci. 2021, 11(24), 12091; https://doi.org/10.3390/app112412091 - 19 Dec 2021
Cited by 2 | Viewed by 2259
Abstract
Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as [...] Read more.
Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone. Full article
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16 pages, 4503 KiB  
Article
Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage
by Meiwen Lv, Xiukang Wang, Noman Walayat, Zhongli Zhang, Muhammad Hamzah Saleem, Asad Nawaz, Rana Muhammad Aadil, Shakeel Ahmed, Mario J. Simirgiotis, José M. Lorenzo and Basit Latief Jan
Appl. Sci. 2021, 11(24), 11815; https://doi.org/10.3390/app112411815 - 13 Dec 2021
Cited by 7 | Viewed by 2353
Abstract
This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, [...] Read more.
This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, 2, 4, and 6%) was added to MPs and stored at −18 °C for 90 days. The addition of OVA/βCD significantly decreased the sulfhydryl contents while it increased the surface hydrophobicity, which was closely connected with tertiary structural changes. Circular dichroism analysis showed that the addition of OVA/βCD enhanced the stability of the secondary structure by inhibiting the decline in the α-helix. Rheological properties analysis indicated that 6% OVA/βCD treatment showed better storage modulus (G’) and loss modulus (G”). In addition, treatment of OVA/βCD showed better gel forming properties than the control group (0%), helping to form a homogeneous and denser gel network. The results proved that 6% OVA/βCD could be act as a promising cryoprotectant, which can improve the structure and gel behavior of Culter alburnus MPs during frozen storage. Moreover, OVA/βCD could be a potential alternative to conventional cryoprotectants at the industrial level to increase the economic and commercial values of seafood products. Full article
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Review

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28 pages, 1474 KiB  
Review
Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0
by Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İlknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara and Gioacchino Bono
Appl. Sci. 2022, 12(3), 1703; https://doi.org/10.3390/app12031703 - 07 Feb 2022
Cited by 23 | Viewed by 11675
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in [...] Read more.
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems. Full article
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