76
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Zhang Y, Zeng L, Zhang X, Zhou Y, Zhang B, Guo L, Guan Y, Gao X, Wang H, Xia X, Zhou C, Yang N. 1160P Efficacy and biomarker identification of neoadjuvant chemo-immunotherapy in potentially resectable non-small cell lung cancer. Ann Oncol 2021. [DOI: 10.1016/j.annonc.2021.08.1763] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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77
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Du X, Li H, Nuerjiang M, Rui L, Kong B, Xia X, Shao M. Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.). FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09689-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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78
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Badar IH, Liu H, Chen Q, Xia X, Kong B. Future trends of processed meat products concerning perceived healthiness: A review. Compr Rev Food Sci Food Saf 2021; 20:4739-4778. [PMID: 34378319 DOI: 10.1111/1541-4337.12813] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/03/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022]
Abstract
The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.
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79
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Guo H, Xia X, Zhong Y, Peng J, Hu W, Wang J, Zhang Z. PO-1651 The dosimetric impact of deep learning-based organs at risk auto-segmentation. Radiother Oncol 2021. [DOI: 10.1016/s0167-8140(21)08102-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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80
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Shi S, Feng J, An G, Kong B, Wang H, Pan N, Xia X. Dynamics of heat transfer and moisture in beef jerky during hot air drying. Meat Sci 2021; 182:108638. [PMID: 34329856 DOI: 10.1016/j.meatsci.2021.108638] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 07/13/2021] [Accepted: 07/20/2021] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60 °C, and corresponding times were 0.5 h - 1 h - 2.5 h, 0.5 h - 2 h - 1.5 h, 1 h - 1 h - 2 h and 1 h - 2 h - 1 h in 4 groups. With increasing temperature, moisture content and diffusivity of the sample decreased, the surface temperature, moisture migration, muscle shrinkage and the gaps (spacing) between muscle fibres increased. The jerky in groups 3 and 4 attained high overall acceptability. The jerky dried at 40 °C for 1 h, 50 °C for 1 h and 60 °C for 2 h had highest quality. The results cover the range of temperature and time used in beef drying and can be used to optimize the drying process of beef.
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81
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Zhang L, Chen Q, Liu Q, Xia X, Wang Y, Kong B. Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks. Food Chem 2021; 367:130680. [PMID: 34348198 DOI: 10.1016/j.foodchem.2021.130680] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/25/2021] [Accepted: 07/20/2021] [Indexed: 12/19/2022]
Abstract
This study investigated the effect of different types of smoking materials on the flavor, heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken drumsticks. All smoked samples showed lower pH and L*-value and higher a*-value and b*-value than the control sample (P < 0.05), but no significant differences in water content and water activity (P > 0.05). The samples smoked with sucrose combined with pear-tree woodchips (SP) or green tea leaves (ST) had higher overall acceptability than other samples (P < 0.05). Smoking increased the total HAA content, and the ST sample exhibited the highest total HAA content (P < 0.05). A total of 54 volatile compounds was identified. Overall, SP and ST are suitable for smoked chicken considering the sensory properties, while S and SA are proper for smoked chicken considering the minimization of HAAs, which may provide a theory basis for the production of smoked chicken.
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82
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Deng S, Bai X, Li Y, Wang B, Kong B, Liu Q, Xia X. Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures. Meat Sci 2021; 181:108604. [PMID: 34144342 DOI: 10.1016/j.meatsci.2021.108604] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 05/29/2021] [Accepted: 06/10/2021] [Indexed: 12/21/2022]
Abstract
The effects of different nitrite levels (50, 100, and 150 mg/kg meat) and dry-frying temperatures (100, 150, 200 and 250 °C) on the moisture movement, colour, sensory variables and residual nitrite and N-nitrosamine levels in smoked bacon were investigated. Increasing the dry-frying temperatures significantly increased the cooking loss and decreased the moisture content (P < 0.05). The bacon L*-values showed an increasing trend at first and then decreased, with the highest value of the bacon with 150 mg/kg nitrite was obtained at 100 °C and 150 °C. In addition, a*-values were significantly affected by the nitrite level and dry-frying temperature (P < 0.05), with the highest value of the bacon samples with 100 and 150 mg/kg nitrite observed at 250 °C. The residual nitrite content level initially increased (from unheated control to 150 °C) and then decreased (from 150 to 250 °C) sharply with increasing dry-frying temperatures in the bacon samples with the same sodium nitrite levels. N-methyl-N-nitrosoaniline (NMPhA) and N-nitrosomorpholine (NMOR) were measured in a number of smoked bacon samples, and a significant positive correlation (R2 = 0.772) was found for N-nitrosamines (NA) contents and nitrite levels (P < 0.05). The maximum levels of NMPhA and NMOR were detected when the bacon with 150 mg/kg sodium nitrite was pan-fried at 200 °C and 150 °C, respectively.
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83
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Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chem 2021; 362:130222. [PMID: 34090040 DOI: 10.1016/j.foodchem.2021.130222] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 05/25/2021] [Accepted: 05/25/2021] [Indexed: 11/26/2022]
Abstract
The synergistic effect of pH and heating on the structure, aggregation behaviour and gel properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio) was evaluated. The surface hydrophobicity of the control at pH 5.0 (143.6 ± 0.3 μg) was significantly higher than that of other samples (P < 0.05). Under the same pH conditions, the decrease in total sulfhydryl content of all samples during the heating process demonstrated that covalent/non-covalent cross-linking occurred between proteins due to heat input. Moreover, the decrease in solubility and the increase in turbidity of all samples verified the fact of MP aggregation, and the changes in the elasticity index (EI) and macroscopic viscosity index (MVI) also indicated a decrease in MP fluidity upon heating treatment. Therefore, the aggregation of MP was affected by pH and heating, and the optimal three-dimensional network structure and gel properties could be formed at pH 6.0 and above 70 °C.
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84
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Zhang C, Liu H, Xia X, Sun F, Kong B. Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111016] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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85
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Wang H, Wang Q, Xia X, Sun F, Kong B. Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins. J Food Sci 2021; 86:1642-1655. [PMID: 33928645 DOI: 10.1111/1750-3841.15726] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 02/25/2021] [Accepted: 03/17/2021] [Indexed: 11/27/2022]
Abstract
The characteristics of the extracellular protease, produced by Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins were investigated. The protease was purified by ammonium sulfate, ion exchange, and gel filtration chromatography to obtain a 20.0 kDa extracellular protease. The protease reached maximal activity at pH 9.0 and 50 °C and was stable at pH 7.0 to 11.0 and 20 to 40 °C. Its protease activity was easily inhibited in the presence of Zn2+ , Fe2+ , and Fe3+ . The enzymatic characterization of the protease revealed a Vmax 49.50 U/ml·min, Km 8.19 mg/ml, and the half-life = 28.06 min, ΔH* d = 114.11 kJ/mol, ΔG* d = 89.24 kJ/mol, and ΔS* d = 77.00 J/mol·K at 50 °C. In addition, the protease hydrolyzed meat protein into small particles and produced soluble peptides. This study provides a basis for understanding the biochemical characteristics of the S. carnosus RT6 protease and its future application for fermented meat products.
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86
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Sun F, Wang H, Wang H, Xia X, Kong B. Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111056] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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87
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Cao C, Feng Y, Kong B, Xia X, Liu M, Chen J, Zhang F, Liu Q. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Sci 2021; 176:108483. [PMID: 33676306 DOI: 10.1016/j.meatsci.2021.108483] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 02/09/2021] [Accepted: 02/20/2021] [Indexed: 11/26/2022]
Abstract
The influence of different addition forms of κ-carrageenan, including powder, pre-suspended in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were investigated. Compared with the control group, each addition form of κ-carrageenan led to a lower cooking loss, as well as higher emulsion stability with more trapped water within frankfurters (P < 0.05). Moreover, κ-carrageenan powder or κ-carrageenan water suspension addition could render higher hardness, adhesiveness, springiness, chewiness, fracturability, and resilience of frankfurters than control group (P < 0.05), which was verified by dynamic rheology analysis. However, κ-carrageenan brine suspension addition had negative effects on the above characteristics. Microstructural images indicated that κ-carrageenan could help form finer and denser protein matrices. However, the interaction modes between the meat protein matrix and each addition form of κ-carrageenan were distinct. Additionally, the addition of κ-carrageenan water suspension had the best effect on the improvement of the textural and gel properties of frankfurters with an enhanced overall acceptability.
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88
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Zhang J, Dong S, Zhu Q, Zhao G, Li P, Zhou Q, Yang J, Zhang X, Guan Y, Xia X, Yang X, Zhong W, Wu Y. P59.03 Intratumoral Heterogeneity and Clonal Evolution in Large Non-Small Cell Lung Cancer (>7cm) Delineated by Multiregion Sequencing. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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89
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Gu K, Bi M, Zhao D, Cheng H, Qian H, Wang F, Wang G, Song W, Xia X, Xu L, Zhu Y, Cao Q, Li X, Fang P. P78.16 Real-World Outcomes of Camrelizumab (SHR-1210) in Treating Advanced Non-Small Cell Lung Cancer: A Multicenter Prospective Study. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.1179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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90
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Wang W, Xia X, Chen M, Meng Y, Zhou S, Yang H. P62.03 Increased GPX4 Drives Ferroptosis Resistance by Suppressing Radiation-Induced Lipid Peroxidation Confers Acquired Radioresistance in NSCLC. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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91
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Zhang F, Zhao H, Cao C, Kong B, Xia X, Liu Q. Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50. ULTRASONICS SONOCHEMISTRY 2021; 71:105379. [PMID: 33157359 PMCID: PMC7786533 DOI: 10.1016/j.ultsonch.2020.105379] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/27/2020] [Accepted: 10/20/2020] [Indexed: 05/09/2023]
Abstract
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the quality of 50% reduced-phosphate frankfurters. The results show that without ultrasound treatment, phosphate reduction caused some obvious deficits in the textural properties, sensorial parameters, and oxidative stability of frankfurters. Moreover, 25-min ultrasound treatment could significantly lower the cooking loss and enhance emulsion stability, textural properties, and sensorial parameters of reduced phosphate frankfurters, which was also verified by dynamic water distribution analysis and microstructural observation. Additionally, low constant temperature during ultrasound treatment was another crucial factor in retarding lipid oxidation during storage. Therefore, ultrasound treatment with moderate duration and stable low temperature could be considered a successful approach to obtain healthier reduced-phosphate frankfurters under the "clean label" concept.
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92
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Cui J, Ai X, Guo R, Gu D, Chen R, Xia X. P76.35 Genomic Characteristics and Prognosis of Concomitant with EGFR Copy Numbers Variations in EGFR Mutated Lung Cancer Patients. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.1092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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93
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Wang W, Meng Y, Chen M, Xia X, Zhou S, Kong F, Yang H. P14.02 Expression and Significance of Indoleamine 2,3 Dioxygenase on Tumor Cell and Tumor Stroma Compartments of Lung Squamous Cell Carcinoma. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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94
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Dong X, Zhao J, Gu D, Chen R, Xia X. P85.06 Clinical and Genomic Features of Middle Intensity cMET Stain of Chinese Lung Cancer Patients. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.1228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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95
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Liang N, Wu H, Gu D, Chen R, Xia X. P92.01 Genetic Landscape and Potential Therapy Regimen of Thymic Tumor. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.1662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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96
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Liu X, Wang F, Chen X, Hou X, Li Q, Xie Z, Liu Y, Li P, Chang L, Guan Y, Zhang X, Wang S, Xu C, Wang H, Yi X, Zhang J, Xia X, Moran C, Chen L. P35.01 Genomic Origin and Immune-related Status of Pulmonary Sarcomatoid Carcinoma. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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97
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Zhou H, Zhang Y, Zhao Y, Ji L, Song M, Li P, Guan Y, Xia X, Zhou N. FP10.03 Multi-Region Exome Sequencing Reveals the Intratumoral Heterogeneity of Surgically Resected Small Cell Lung Cancer. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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98
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Zhang J, Zhang M, Fu R, Chu X, Wen Z, Gong Y, Jiang B, Liao R, Dong S, Nie Q, Chen R, Xia X, Yang X, Zhong W, Wu Y. P56.01 Postoperative ctDNA Positive Presents the High-risk of Recurrence in Resectable Non-Small Cell Lung Cancers. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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99
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Dong C, Du X, Zhong Q, Wang J, Hu Y, Kong B, Xia X. Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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100
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Hu X, Yuan M, Feng Y, Zhang T, Zhang L, Dong G, Zhu H, Liu Y, Xing P, Wang H, Li B, Shi Y, Chen R, Xia X. P47.08 Blood-Based Tumor Mutation Burden as a Predictive Biomarker for Clinical Benefit of Immunotherapy in Small-Cell Lung Cancer. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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