Mussel meat protein: Extraction, processing, nutrition value, and application in food products

The rapidly increasing global population has resulted in an increased demand for proteins in the human diet.The mussel meat protein is an affordable,abundant,sustainable,and environmentally friendly source of proteins suitable for human consumption.This review described the composition and characteristics of mussel meat proteins,as well as methods for sufficiently isolating and extracting these proteins.Several non-thermal processing technologies including high-pressure homogenization and ultrasonication are introduced for the mussel meat protein modification,and the impact of these processing treatments on the structure and functional properties of mussel meat proteins is also discussed.Moreover,the production of bioactive peptides with various kinds of biological activities from mussel meat proteins is highlighted.Finally,industrial and commercial applications of mussel meat proteins and their derived bioactive peptides in food formulations are discussed.The research findings demonstrated that homogenization and ultrasonication treatments could induce the change in protein conformation and significantly improve the functionality of mussel meat proteins.Enzymatic hydrolysis and fermentation are effective approaches to produce bioactive peptides with multiple biological activities from mussels.Mussel meat proteins exhibit considerable nutritional and functional values compared to other widely used protein sources.Therefore,mussel meat protein could be used as a sustainable alternative protein resource in food applications.

Effects of different dietary energy and protein levels and sex on growth performance,carcass characteristics and meat quality of F1 Angus x Chinese Xiangxi yellow cattle

Background：The experiment evaluated the effect of nutrition levels and sex on the growth performance,carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle.Methods：During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a2×2×2 factorial arrangement under two levels of- dietary energy（TON：70/80%DM）,protein（CP：11.9/14.3%DM）and sex（S：male/female） during the finishing phase of 146 d.The treatments were-（1） high energy/low protein（HELP）,（2） high energy/high protein（HEHP）,（3） low energy/low protein（LELP） and（4） low energy/high protein（LEHP）.Each treatment used 6 steers and 6 heifers,except for HELP- 5 steers and 6 heifers.Results：Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex.Compared with the LE diet group,the HE group had significantly lower dry matter intake（DMI,6.76 vs.7.48 kg DM/d）,greater chest girth increments（46.1 vs.36.8 cm）,higher carcass fat（19.9 vs.16.3%） and intramuscular fat content（29.9 vs.22.8%DM）.The HE group also had improved yields of top and medium top grade commercial meat cuts（39.9 vs.36.5%）.The dressing percentage was higher for the HP group than the LP group（53.4 vs.54.9%）.Steers had a greater length increment（9.0 vs.8.3 cm）,but lower carcass fat content（16.8 vs.19.4%） than heifers.The meat quality traits（shear force value,drip loss,cooking loss and water holding capacity） were not affected by treatments or sex,averaging 3.14 kg,2.5,31.5 and 52.9%,respectively.The nutritive profiles（both fatty and amino acid composition） were not influenced by the energy or protein levels or by sex.Conclusions：The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance,meat quality traits and nutritive profiles.

Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids,myofibrillar proteins,chemical composition,antioxidant profile and quality attributes of semimembranosus muscle in goats

Background： Improving the unsaturated fatty acid content of ruminant meat is essential due to the generally saturated nature of fatty acids in ruminant meat and the negative effects this can have on human health. Nonetheless, enhancing the unsaturated fatty acid content of ruminant meat can have adverse effects on the shelf life and quality attributes of the meat. This study assessed the effects of dietary 80 % canola oil and 20 % palm oil blend（CPOB） on fatty acid composition, antioxidants, oxidative spoilage, cholesterol and physicochemical properties of semimembranosus（SM）muscle from goats. Twenty four Boer bucks were randomly assigned to diets containing on dry matter basis 0, 4 and8 % CPOB, fed for 100 d and slaughtered. The carcasses were subjected to a 7 d postmortem refrigerated storage. Al analyses were conducted on the SM muscle.Results： Diet had no effect（P 〉 0.05） on the concentration of free thiol and carbonyl and the band intensity of myosin heavy chain, actin and troponin T. The muscle glycogen, p H, water holding capacity, tenderness, glutathione peroxidase（GPX） activity, total carotenoid, δ-tocopherol, cholesterol and proximate composition did not differ（P 〉 0.05） between diets. The SM muscle from goats fed 4 and 8 % CPOB had lower（P 〈 0.05） concentration of C14：0 and C16：0 and higher（P 〈 0.05） concentration of C18：1 trans-11, C18：1ω-9, C18：3ω-3, C20：5ω-3 and C22：5ω-3 than the SM muscle from the control goats. Dietary CPOB increased（P 〈 0.05） the concentration of α and γ tocopherol and meat redness（a＊） on d1 and 4 postmortem. Regardless of diet, antioxidant vitamins, and shear force decreased（P 〈 0.05） while drip loss, lipid and protein oxidation increased（P 〈 0.05） as postmortem storage progressed.Conclusion： Results evince that dietary CPOB can be used as a management tool to enhance the beneficial fatty acids and antioxidant contents of chevon without deleterious effects on its physicochemical properties and shelf life.