Textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle during low-temperature long-time (LTLT) processing

References

• Bureau of Fisheries in Ministry of Agriculture. China Fishery Statistical Yearbook; China Agriculture press: Beijing, 2016; 29.
   Google Scholar
• Oyamada, C.; Kaneniwa, M.; Ebitani, K.; Murata, M.; Ishihara, K. Mycosporine-Like Amino Acids Extracted from Scallop (Patinopecten yessoensis) Ovaries: UV Protection and Growth Stimulation Activities on Human Cells. Marine Biotechnology 2008, 10 (2), 141–150.
   PubMed Web of Science ®Google Scholar
• Wu, H. T.; Jin, W. G.; Sun, S. G.; Li, X. S.; Duan, X. H.; Li, Y.; Zhu, B. W. Identification of Antioxidant Peptides from Protein Hydrolysates of Scallop (Patinopecten yessoensis) Female Gonads. European Food Research and Technology 2015, 242 (5), 713–722.
   Web of Science ®Google Scholar
• Christensen, M.; Andersen, E.; Christensen, L.; Andersen, M. L.; Baron, C. P. Textural and Biochemical Changes during Ripening of Old-Fashioned Salted Herrings. Journal of the Science of Food and Agriculture 2011, 91 (2), 330.
   PubMed Web of Science ®Google Scholar
• Xiong, Y. L.;. Protein Oxidation and Implications for Muscle Food Quality. In Eric A. Decker, Cameron Faustman, Clemente J. Lopez-Bote Antioxidants in Muscle Foods Nutritional Strategies to Improve Quality; Wiley and Sons: New York, 2000; 85–90.
   Google Scholar
• Lund, M. N.; Heinonen, M.; Baron, C. P.; Estévez, M. Protein Oxidation in Muscle Foods: A Review. Molecular Nutrition and Food Research 2011, 55 (1), 83–95.
   PubMed Web of Science ®Google Scholar
• Ouali, A.; Gagaoua, M.; Boudida, Y.; Becila, S.; Boudjellal, A.; Herreramendez, C. H.; Sentandreu, M. A. Biomarkers of Meat Tenderness: Present Knowledge and Perspectives in Regards to Our Current Understanding of the Mechanisms Involved. Meat Science 2013, 95 (4), 854–870.
   PubMed Web of Science ®Google Scholar
• Fontanesi, L.; Speroni, C.; Buttazzoni, L.; Scotti, E.; Costa, L. N.; Davoli, R.; Russo, V. Association between Cathepsin L (CTSL) and Cathepsin S (CTSS) Polymorphisms and Meat Production and Carcass Traits in Italian Large White Pigs. Meat Science 2010, 85 (2), 331–338.
   PubMed Web of Science ®Google Scholar
• Huang, M.; Huang, F.; Xue, M.; Xu, X.; Zhou, G. The Effect of Active Caspase-3 on Degradation of Chicken Myofibrillar Proteins and Structure of Myofibrils. Food Chemistry 2011, 128 (1), 22–27.
   PubMed Web of Science ®Google Scholar
• Chen, L.; Feng, X. C.; Zhang, Y. Y.; Liu, X. B.; Zhang, W. G.; Li, C. B.; Zhou, G. H. Effects of Ultrasonic Processing on Caspase-3, Calpain Expression and Myofibrillar Structure of Chicken during Post-Mortem Ageing. Food Chemistry 2015, 177 (12), 280–287.
   PubMed Web of Science ®Google Scholar
• Zakrys-Waliwander, P. I.; O’Sullivan, M. G.; O’Neill, E. E.; Kerry, J. P. The Effects of High Oxygen Modified Atmosphere Packaging on Protein Oxidation of Bovine M. Longissimus Dorsi Muscle during Chilled Storage. Food Chemistry 2012, 131 (2), 527–532.
   Web of Science ®Google Scholar
• Traore, S.; Aubry, L.; Gatellier, P.; Przybylski, W.; Jaworska, D.; Kajak-Siemaszko, K.; Santé-Lhoutellier, V. Effect of Heat Treatment on Protein Oxidation in Pig Meat. Meat Science 2012, 91 (1), 14–21.
   PubMed Web of Science ®Google Scholar
• Utrera, M.; Rodríguezcarpena, J. G.; Morcuende, D.; Estévez, M. Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts. Journal of Agricultural and Food Chemistry 2012, 60 (15), 3917–3926.
   PubMed Web of Science ®Google Scholar
• Nieto, G.; Jongberg, S.; Andersen, M. L.; Skibsted, L. H. Thiol Oxidation and Protein Cross-Link Formation during Chill Storage of Pork Patties Added Essential Oil of Oregano, Rosemary, or Garlic. Meat Science 2013, 95 (95), 177–184.
   PubMed Web of Science ®Google Scholar
• Iglesias, J.; Pazos, M.; Andersen, M. L.; Skibsted, L. H.; Medina, I. Caffeic Acid as Antioxidant in Fish Muscle: Mechanism of Synergism with Endogenous Ascorbic Acid and α-tocopherol. Journal of Agricultural and Food Chemistry 2009, 57 (2), 675–681.
   PubMed Web of Science ®Google Scholar
• Lesser, M. P.;. Oxidative Stress in Marine Environments: Biochemistry and Physiological Ecology. Annual Review of Physiology 2006, 68 (1), 253–278.
   PubMed Web of Science ®Google Scholar
• Morzel, M.; Gatellier, P.; Sayd, T.; Renerre, M.; Laville, E. Chemical Oxidation Decreases Proteolytic Susceptibility of Skeletal Muscle Myofibrillar Proteins. Meat Science 2006, 73 (3), 536–543.
   PubMed Web of Science ®Google Scholar
• Lund, M. N.; Lametsch, R.; Hviid, M. S.; Jensen, O. N.; Skibsted, L. H. High-Oxygen Packaging Atmosphere Influences Protein Oxidation and Tenderness of Porcine Longissimus Dorsi during Chill Storage. Meat Science 2007, 77 (3), 295–303.
   PubMed Web of Science ®Google Scholar
• Davies, M. J.;. The Oxidative Environment and Protein Damage. Biochimica Et Biophysica Acta 2005, 1703 (2), 93–109.
   PubMed Web of Science ®Google Scholar
• Li, W.; Wang, J.; Sun, J.; Li, W.; Wang, Y.; Zhang, G. Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen. International Journal of Food Engineering 2011, 7 (4), 457–461.
   Web of Science ®Google Scholar
• Zhu, B.; Dong, X.; Sun, L.; Xiao, G.; Chen, X.; Murata, Y.; Yu, C. Effect of Thermal Treatment on the Texture and Microstructure of Abalone Muscle (Haliotis discus). Food Science and Biotechnology 2011, 20 (6), 394–412.
   Web of Science ®Google Scholar
• Dong, X.; Zhang, J.; Xi, Q.; Liu, L.; Li, N.; Fu, H.; Qi, H. Photooxidation and Antioxidant Responses in the Gut of Sea Cucumber Stichopus japonicus Autolysis Exposed to UVC Radiation. Journal of Food Agriculture and Environment 2014, 12 (2), 207–211.
   Google Scholar
• Bradford, M. M.;. A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding. Analytical Biochemistry 1976, 72 (s 1–2), 248–254.
   PubMed Web of Science ®Google Scholar
• Qi, H.; Fu, H.; Dong, X.; Feng, D.; Li, N.; Wen, C.; Zhu, B. Apoptosis Induction Is Involved in UVA-induced Autolysis in Sea Cucumber Stichopus japonicus. Journal of Photochemistry and Photobiology B Biology 2016, 158, 130–135.
   PubMed Web of Science ®Google Scholar
• Oliver, C. N.; Ahn, B. W.; Moerman, E. J.; Goldstein, S.; Stadtman, E. R. Age-Related Changes in Oxidized Proteins. Journal of Biological Chemistry 1987, 262 (12), 5488–5491.
   PubMed Web of Science ®Google Scholar
• Lepperblilie, A. N.; Berg, E. P.; Buchanan, D. S.; Keller, W. L.; Maddockcarlin, K. R.; Berg, P. T. Effectiveness of Oxygen Barrier Oven Bags in Low Temperature Cooking on Reduction of Warmed-Over Flavor in Beef Roasts. Meat Science 2014, 96 (96), 1361–1364.
   PubMed Web of Science ®Google Scholar
• Christensen, L.; Ertbjerg, P.; Aaslyng, M. D.; Christensen, M. Effect of Prolonged Heat Treatment from 48°C to 63°C on Toughness, Cooking Loss and Color of Pork. Meat Science 2011, 88 (2), 280–285.
   PubMed Web of Science ®Google Scholar
• Abe, T.; Miyashita, K. Heat Treatment of Scallop Adductor Muscle Using Super Heated Steam. Journal of Food Science 2007, 72 (6), E345.
   PubMed Web of Science ®Google Scholar
• Goetz, D. W.; Whisman, B. A. Occupational Asthma in a Seafood Restaurant Worker: Cross-Reactivity of Shrimp and Scallops. Annals of Allergy Asthma and Immunology 2001, 85 (6 Pt 1), 461–466.
   Web of Science ®Google Scholar
• Bahuaud, D.; Mørkøre, T.; Østbye, T. K.; Veiseth-Kent, E.; Thomassen, M. S.; Ofstad, R. Muscle Structure Responses and Lysosomal Cathepsins B and L in Farmed Atlantic Salmon (Salmo salar L.) Pre- and Post-Rigor Fillets Exposed to Short and Long-Term Crowding Stress. Food Chemistry 2010, 118 (3), 602–615.
   Web of Science ®Google Scholar
• Zhou, D. Y.; Chang, X. N.; Bao, S. S.; Song, L.; Zhu, B. W.; Dong, X. P.; Liu, Y. X. Purification and Partial Characterisation of a Cathepsin L-Like Proteinase from Sea Cucumber (Stichopus japonicus) and Its Tissue Distribution in Body Wall. Food Chemistry 2014, 158 (8), 192–199.
   PubMed Web of Science ®Google Scholar
• Buettner, G. R.;. Spin Trapping: ESR Parameters of Spin Adducts. Free Radical Biology and Medicine 1987, 3 (3), 259–303.
   PubMed Web of Science ®Google Scholar
• Vaudagna, S. R.; Sánchez, G.; Neira, M. S.; Insani, E. M.; Picallo, A. B.; Gallinger, M. M.; Lasta, J. A. Sous Vide Cooked Beef Muscles: Effects of Low Temperature–Long Time (LT–LT) Treatments on Their Quality Characteristics and Storage Stability. International Journal of Food Science and Technology 2002, 37 (4), 425–441.
   Web of Science ®Google Scholar
• Rinaldi, M.; Dall’Asta, C.; Paciulli, M.; Cirlini, M.; Manzi, C.; Chiavaro, E. A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle. Food and Bioprocess Technology 2014, 7 (10), 2969–2977.
   Web of Science ®Google Scholar
• Christensen, M.; Purslow, P. P.; Larsen, L. M. The Effect of Cooking Temperature on Mechanical Properties of Whole Meat, Single Muscle Fibres and Perimysial Connective Tissue. Meat Science 2000, 55 (3), 301–307.
   PubMed Web of Science ®Google Scholar
• Roldán, M.; Antequera, T.; Hernández, A.; Ruiz, J. Physicochemical and Microbiological Changes during the Refrigerated Storage of Lamb Loins Sous-Vide Cooked at Different Combinations of Time and temperature.[J]. Food Science and Technology International 2015, 21 (7), 512–522.
   PubMed Web of Science ®Google Scholar
• Naveena, B. M.; Khansole, P. S.; Shashi, K. M.; Krishnaiah, N.; Kulkarni, V. V.; Deepak, S. J. Effect of Sous Vide Processing on Physicochemical, Ultrastructural, Microbial and Sensory Changes in Vacuum Packaged Chicken Sausages. Food Science and Technology International 2016, 23 (1), 75–85.
   PubMed Web of Science ®Google Scholar
• Baldwin, D. E.;. Sous Vide Cooking: A Review. International Journal of Gastronomy and Food Science 2012, 1 (1), 15–30.
   Google Scholar
• Becker, A.; Boulaaba, A.; Pingen, S.; Röhner, A.; Klein, G. Low Temperature, Long Time Treatment of Porcine M. Longissimus Thoracis Et Lumborum in a Combi Steamer under Commercial Conditions. Meat Science 2015, 110, 230–235.
   PubMed Web of Science ®Google Scholar
• Mortensen, L. M.; Frøst, M. B.; Skibsted, L. H.; Risbo, J. Long-Time Low-Temperature Cooking of Beef: Three Dominant Time-Temperature Behaviours of Sensory Properties. Flavour 2015, 4 (1), 1–10.
   Google Scholar
• Sánchez, D. P. J.; Gázquez, A.; Ruiz-Carrascal, J. Physico-Chemical, Textural and Structural Characteristics of Sous-Vide Cooked Pork Cheeks as Affected by Vacuum, Cooking Temperature, and Cooking Time. Meat Science 2012, 90 (3), 828–835.
   PubMed Web of Science ®Google Scholar
• Kondjoyan, A.; Oillic, S.; Portanguen, S.; Gros, J. B. Combined Heat Transfer and Kinetic Models to Predict Cooking Loss during Heat Treatment of Beef Meat. Meat Science 2013, 95 (2), 336–344.
   PubMed Web of Science ®Google Scholar
• Etherington, D. J.;. The Contribution of Proteolytic Enzymes to Postmortem Changes in Muscle. Journal of Animalence 1984, 59 (6), 1644–1650.
   Web of Science ®Google Scholar
• Lonergan, E. H.;. Biochemistry of Postmortem Muscle - Lessons on Mechanisms of Meat Tenderization. Meat Science 2010, 86 (1), 184–195.
   PubMed Web of Science ®Google Scholar
• Agarwal, S. K.;. Proteases Cathepsins — A View. Biochemical Education 2010, 18 (2), 67–72.
   Google Scholar
• Christensen, L.; Ertbjerg, P.; Løje, H.; Risbo, J.; Fw, V. D. B.; Christensen, M. Relationship between Meat Toughness and Properties of Connective Tissue from Cows and Young Bulls Heat Treated at Low Temperatures for Prolonged Times. Meat Science 2012, 93 (4), 787–795.
   PubMed Web of Science ®Google Scholar
• Adams, J. M.;. Ways of Dying: Multiple Pathways to Apoptosis. Genes and Development 2003, 17 (20), 2481–2495.
   PubMed Web of Science ®Google Scholar
• Kemp, C. M.; Wheeler, T. L. Effects of Manipulation of the Caspase System on Myofibrillar Protein Degradation in Vitro. Journal of Animal Science 2011, 89 (10), 3262–3271.
   PubMed Web of Science ®Google Scholar
• Jäättelä, M.; Tschopp, J. Caspase-Independent Cell Death in T Lymphocytes. Nature Immunology 2003, 4 (5), 416–423.
   PubMed Web of Science ®Google Scholar
• Cailhier, J. F.; Sirois, I.; Laplante, P.; Lepage, S.; Raymond, M. A.; Brassard, N.; Hébert, M. J. Caspase-3 Activation Triggers Extracellular Cathepsin L Release and Endorepellin Proteolysis. Journal of Biological Chemistry 2008, 283 (40), 27220–27229.
   PubMed Web of Science ®Google Scholar
• Santélhoutellier, V.; Astruc, T.; Marinova, P.; Greve, E.; Gatellier, P. Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins. Journal of Agricultural and Food Chemistry 2008, 56 (4), 1488–1494.
   PubMed Web of Science ®Google Scholar
• Roldan, M.; Antequera, T.; Armenteros, M.; Ruiz, J. Effect of Different Temperature-Time Combinations on Lipid and Protein Oxidation of Sous-Vide Cooked Lamb Loins. Food Chemistry 2014, 149 (149), 129–136.
   PubMed Web of Science ®Google Scholar
• Yongsawatdigul, J.; Park, J. W. Thermal Denaturation and Aggregation of Threadfin Bream Actomyosin. Food Chemistry 2003, 83 (3), 409–416.
   Web of Science ®Google Scholar
• Ko, W. C.; Yu, C. C.; Hsu, K. C. Changes in Conformation and Sulfhydryl Groups of Tilapia Actomyosin by Thermal Treatment. LWT - Food Science and Technology 2007, 40 (8), 1316–1320.
   Web of Science ®Google Scholar
• Caroline, P. B.; Henrik, J. A. Myoglobin-Induced Lipid Oxidation. A Review. Journal of Agricultural and Food Chemistry 2002, 50 (14), 3887–3897.
   PubMed Web of Science ®Google Scholar
• Michael, J. D.;. Protein Oxidation and Peroxidation. Biochemical Journal 2016, 473 (7), 805–825.
   PubMed Web of Science ®Google Scholar
• Carlsen, C. U.; Andersen, M. L.; Skibsted, L. H. Oxidative Stability of Processed Pork. Assay Based on ESR-detection of Radicals. European Food Research and Technology 2001, 213 (3), 170–173.
   Web of Science ®Google Scholar
• Ma, H. J.; Ledward, D. A.; Zamri, A. I.; Frazier, R. A.; Zhou, G. H. Effects of High Pressure/Thermal Treatment on Lipid Oxidation in Beef and Chicken Muscle. Food Chemistry 2007, 104 (4), 1575–1579.
   Web of Science ®Google Scholar