FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2290184261> ?p ?o ?g. }

• W2290184261 endingPage "266" @default.
• W2290184261 startingPage "259" @default.
• W2290184261 abstract "Abstract This study investigated the effects of different cooking methods, namely water bath cooking (WB), short time ohmic cooking (STOH) and long time ohmic cooking (LTOH) on color, cooking loss, shear force value and proteome changes in beef M.longissimus dorsi at the same endpoint temperature of 72 °C. The cooking loss and shear force value of the ohmically cooked meat were significantly lower ( P 0.05 ) and redness a* value was significantly higher than that of the WB cooked samples. Proteomics analysis showed that ohmically cooked meat had less protein damage than those of WB cooked ones. Seventeen protein spots of differential abundance in two-dimensional gel electrophoresis (2-DE) image between STOH and WB cooked samples were successfully identified, and thirteen protein spots between LTOH and WB cooked samples were identified. Most of them belong to myofibrillar and sarcoplasmic proteins and may be related to changes of meat quality parameters. Industrial relevance During thermal processing, proteins, the primary constituents of meat, undergo structural modifications such as oxidation, degradation, denaturation and aggregation. These changes of proteins have important effects on the quality of the final meat products, such as color, tenderness and flavor, and ultimately affect meat palatability and acceptability. Nowadays, innovation is necessary in developing new cooking methods to meet the industrial demand for more efficient production and consumer's demand for higher quality and safer meat products. Ohmic cooking, also known as electric resistance cooking, relies on the heat that is generated when electrical current passes directly through conductive foodstuff to cook the food. Compared to conventional cooking, ohmic cooking has the advantages of much shorter cooking time, higher yield and more uniform heating distribution, and ohmically cooked meat has superior color, higher tenderness, etc. Therefore, as a potential food processing technology, ohmic heating not only increases energy efficiency, but also improves meat quality. In this study, two-dimensional gel electrophoresis and tandem mass spectrometry were used to investigate the quality and proteome changes of beef M.longissimus dorsi following ohmic cooking and water bath cooking, and the results indicated that protein damages in ohmically cooked meat were much less than that of water bath cooked ones, and this might contribute to the lower cooking loss, higher tenderness and better color in ohmically cooked meat. The results of the study suggested that ohmic cooking has a great potential in industrial production of meat products." @default.
• W2290184261 created "2016-06-24" @default.
• W2290184261 creator A5019367202 @default.
• W2290184261 creator A5020256436 @default.
• W2290184261 creator A5027006187 @default.
• W2290184261 creator A5039855217 @default.
• W2290184261 creator A5050971256 @default.
• W2290184261 creator A5070360419 @default.
• W2290184261 creator A5078547269 @default.
• W2290184261 date "2016-04-01" @default.
• W2290184261 modified "2023-10-10" @default.
• W2290184261 title "Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process" @default.
• W2290184261 cites W1964531952 @default.
• W2290184261 cites W1969551921 @default.
• W2290184261 cites W1970252458 @default.
• W2290184261 cites W1981029482 @default.
• W2290184261 cites W1985623309 @default.
• W2290184261 cites W1997349907 @default.
• W2290184261 cites W1997614133 @default.
• W2290184261 cites W1999641859 @default.
• W2290184261 cites W1999902464 @default.
• W2290184261 cites W2000139546 @default.
• W2290184261 cites W2002019169 @default.
• W2290184261 cites W2002898198 @default.
• W2290184261 cites W2012208446 @default.
• W2290184261 cites W2012365658 @default.
• W2290184261 cites W2013031869 @default.
• W2290184261 cites W2021827799 @default.
• W2290184261 cites W2023601030 @default.
• W2290184261 cites W2024619638 @default.
• W2290184261 cites W2024672456 @default.
• W2290184261 cites W2027912834 @default.
• W2290184261 cites W2029390566 @default.
• W2290184261 cites W2032392097 @default.
• W2290184261 cites W2046301649 @default.
• W2290184261 cites W2055236140 @default.
• W2290184261 cites W2056121114 @default.
• W2290184261 cites W2058501318 @default.
• W2290184261 cites W2059391113 @default.
• W2290184261 cites W2060129832 @default.
• W2290184261 cites W2062040643 @default.
• W2290184261 cites W2072572383 @default.
• W2290184261 cites W2077296008 @default.
• W2290184261 cites W2079901893 @default.
• W2290184261 cites W2079973796 @default.
• W2290184261 cites W2080626151 @default.
• W2290184261 cites W2082050132 @default.
• W2290184261 cites W2087989696 @default.
• W2290184261 cites W2090531642 @default.
• W2290184261 cites W2091051609 @default.
• W2290184261 cites W2092041308 @default.
• W2290184261 cites W2094573023 @default.
• W2290184261 cites W2095298650 @default.
• W2290184261 cites W2101218192 @default.
• W2290184261 cites W2137020650 @default.
• W2290184261 cites W2168594774 @default.
• W2290184261 cites W2168750003 @default.
• W2290184261 cites W2330196985 @default.
• W2290184261 doi "https://doi.org/10.1016/j.ifset.2016.02.013" @default.
• W2290184261 hasPublicationYear "2016" @default.
• W2290184261 type Work @default.
• W2290184261 sameAs 2290184261 @default.
• W2290184261 citedByCount "58" @default.
• W2290184261 countsByYear W22901842612016 @default.
• W2290184261 countsByYear W22901842612017 @default.
• W2290184261 countsByYear W22901842612018 @default.
• W2290184261 countsByYear W22901842612019 @default.
• W2290184261 countsByYear W22901842612020 @default.
• W2290184261 countsByYear W22901842612021 @default.
• W2290184261 countsByYear W22901842612022 @default.
• W2290184261 countsByYear W22901842612023 @default.
• W2290184261 crossrefType "journal-article" @default.
• W2290184261 hasAuthorship W2290184261A5019367202 @default.
• W2290184261 hasAuthorship W2290184261A5020256436 @default.
• W2290184261 hasAuthorship W2290184261A5027006187 @default.
• W2290184261 hasAuthorship W2290184261A5039855217 @default.
• W2290184261 hasAuthorship W2290184261A5050971256 @default.
• W2290184261 hasAuthorship W2290184261A5070360419 @default.
• W2290184261 hasAuthorship W2290184261A5078547269 @default.
• W2290184261 hasConcept C104397665 @default.
• W2290184261 hasConcept C117926987 @default.
• W2290184261 hasConcept C159985019 @default.
• W2290184261 hasConcept C185592680 @default.
• W2290184261 hasConcept C192562407 @default.
• W2290184261 hasConcept C2994380767 @default.
• W2290184261 hasConcept C31903555 @default.
• W2290184261 hasConcept C55493867 @default.
• W2290184261 hasConceptScore W2290184261C104397665 @default.
• W2290184261 hasConceptScore W2290184261C117926987 @default.
• W2290184261 hasConceptScore W2290184261C159985019 @default.
• W2290184261 hasConceptScore W2290184261C185592680 @default.
• W2290184261 hasConceptScore W2290184261C192562407 @default.
• W2290184261 hasConceptScore W2290184261C2994380767 @default.
• W2290184261 hasConceptScore W2290184261C31903555 @default.
• W2290184261 hasConceptScore W2290184261C55493867 @default.
• W2290184261 hasFunder F4320321001 @default.
• W2290184261 hasLocation W22901842611 @default.
• W2290184261 hasOpenAccess W2290184261 @default.

• next